This powder really comes in very handy when you have to prepare tamarind rice for a trip.
Ingredients:
Coriander Seeds - 1 cup
Cumin seeds - 1/4 cup
Channa dal - 1/4 cup
Urad dal - 1/4 cup
red chillies - 4
sesame seeds - 1 table spoon
black pepper - 1 table spoon
fenugreek seeds - 1/4 teaspoon
Method:
1. Take oil in a pan, fry the coriander seeds and keep it aside.
2. Add cumin seeds, fry and add to the fried coriander seeds.
3. Add very little oil, fry channa dal and urad dal and add to the above.
4. Fry sesame seeds and fenugreek and add to the above
5. Fry black pepper and red chillies and add to the above.
6. Mix well and grind the mixture to a powder (not very fine) in a mixie.
7. Spread the powder on a plate and allow it cool.
You can store it in an air tight container so that the aroma is kept intact.
Tuesday, May 20, 2008
Puliyodharai/ Tamarind rice/ Pulihora/ Puliyogare
If you like the tangy taste of tamarind, then this is the recipe for you!
Ingredients:
Tamarind paste - extracted from tamarind of the size of a small orange
Rice - 2 cups cooked and cooled
Puliyodharai powder - see the label Powder
Peanuts - few may be 100 gms
Red chillies - 2
ulndhu /ural dal, kadala paruppu/ channa dal, cumin seeds, curryleaves, coriander leaves, mustard seeds - for seasoning
Oil and salt as required
Method:
1. Take a pan with little oil and add mustard seeds and allow it to splutter.
2. Add channa dal, urad dall and peanuts and stir till channa dal becomes golden in color.
3. Add a pinch of turmeric, cumin seeds, curry leaves and coriander leaves.
4. Now add the tamarind paste and allow it to boil for few minutes till the paste starts to roll away from the pan.
5. Now add salt and puliyodharai powder and mix well.
6. Turn off heat and add this mix to cooked rice and mix well.
7. Serve it hot with Potato curry.
This mix has a shelf life of atleast 15 days. If you have the powder handy, it is really very easy to make on the go!
Mango pachadi
Mango season in already in and I know you all would be enjoying mambazham/ mamadipandu this summer. Here is a recipe to enjoy raw Mango as well which tastes sour, salty, sweet and hot all at a time.
Ingredients:
Raw Mango - 1 normal size any variety (not too sour and little ripened will be good)
Red chillies - 1 or 2
Jaggery - just a little to add sweet taste
Mustard, Asafoetida, oil, curryleaves, turmeric
Salt as required
Method:
1. Cut mango vertically into 4 pieces and cut it again horizontally to make 8 pieces or more, as you like.
2. Add little water so that the pieces get immersed in water and cook it. Use cooker to cook fast and save energy. Allow 2 whistles if using cooker.
3. When the mango pieces become tender, remove from heat and keep it aside.
4. Heat a pan with little oil. Add mustard and allow it to splutter.
5. Add a pinch of turmeric, salt, few curryleaves (not compulsary)and red chillies and fry for 1 minute.
6. Now add the cooked mango to this and stir for few minutes.
7. Remove from heat and add jaggery and mix it well. See that the mango pieces do not get mashed.
8. Serve it hot with plain rice.
Ingredients:
Raw Mango - 1 normal size any variety (not too sour and little ripened will be good)
Red chillies - 1 or 2
Jaggery - just a little to add sweet taste
Mustard, Asafoetida, oil, curryleaves, turmeric
Salt as required
Method:
1. Cut mango vertically into 4 pieces and cut it again horizontally to make 8 pieces or more, as you like.
2. Add little water so that the pieces get immersed in water and cook it. Use cooker to cook fast and save energy. Allow 2 whistles if using cooker.
3. When the mango pieces become tender, remove from heat and keep it aside.
4. Heat a pan with little oil. Add mustard and allow it to splutter.
5. Add a pinch of turmeric, salt, few curryleaves (not compulsary)and red chillies and fry for 1 minute.
6. Now add the cooked mango to this and stir for few minutes.
7. Remove from heat and add jaggery and mix it well. See that the mango pieces do not get mashed.
8. Serve it hot with plain rice.
Monday, May 12, 2008
Uggani
This is a recipe of Karnataka and typical breakfast in Rayalaseema, AP. This is very simple and easy to make in just 15 minutes.
Ingredients:
Puffed Rice – 200 gms
Onion – 1 normal size chopped
Green chillies – 2 or 3
Coriander leaves/ Cilantrp – few
Channa dal – few
Curry leaves – few
Oil and Salt as required
Method:
1.Soak puffed rice in water for 10 minutes.
2.Take oil in a pan, add mustard seeds and allow it to splutter.
3.Add channa dal and fry till it turns golden brown.
4.Add the chopped onions, green chillies and salt and fry till it becomes tender and brown in color.
5.Drain water from the puffed rice, squeeze it and add to the fried mixture.
6.Mix well and serve.
Ingredients:
Puffed Rice – 200 gms
Onion – 1 normal size chopped
Green chillies – 2 or 3
Coriander leaves/ Cilantrp – few
Channa dal – few
Curry leaves – few
Oil and Salt as required
Method:
1.Soak puffed rice in water for 10 minutes.
2.Take oil in a pan, add mustard seeds and allow it to splutter.
3.Add channa dal and fry till it turns golden brown.
4.Add the chopped onions, green chillies and salt and fry till it becomes tender and brown in color.
5.Drain water from the puffed rice, squeeze it and add to the fried mixture.
6.Mix well and serve.
Thayir Vadai/ Curd /Yoghurt Vada/ Dahi Vada
The soft and cool vada for summer is here. I wonder if anyone dislike it!
Really cool!
Ingredients:
Ulundhu/ Urad dal – 2 cups
Black peppercorns – 2 tablespoons
Baking soda – a pinch
Curd/ Yoghurt – 4 cups
Oil, Salt and water as required.
Coriander / Cilantro – few for seasoning
Method:
1. Soak urad dal in water for 6 hrs and wash it clean.
2. Grind the urad dal into a thick paste with very little water. If the paste is loose with water, add little rice flour.
3. Add baking soda, pepper and salt and keep it aside for 10 minutes.
4. Heat oil sufficient for deep frying in a pan.
5. When the oil is hot, wet your left palm with little water (to ensure that the paste does not stick to our palm), take a little quantity of the ural dal paste and flatten it on the palm. Dip your right index finger in water and make a hole in the center so that it looks like a donut.
6. With your right hand, take the donut shaped paste from the left palm and add it slowly to the oil and deep fry it in medium heat.
7. Once you see that the vada is cooked and turns into golden brown colour, remove it and put it immediately into warm water so that it becomes soft and absorbs water.
8. Repeat the steps 5 to 7 until the paste is complete.
9. Take curd/ yoghurt in a vessel, add little water and salt and stir it.
10. Add fresh coriander leaves/ cilantro to the curd. You can also add a seasoning of mustard seeds and channa dal if you like.
11. Add the vada soaked for at least 10 minutes in water to this curd and serve.
Really cool!
Ingredients:
Ulundhu/ Urad dal – 2 cups
Black peppercorns – 2 tablespoons
Baking soda – a pinch
Curd/ Yoghurt – 4 cups
Oil, Salt and water as required.
Coriander / Cilantro – few for seasoning
Method:
1. Soak urad dal in water for 6 hrs and wash it clean.
2. Grind the urad dal into a thick paste with very little water. If the paste is loose with water, add little rice flour.
3. Add baking soda, pepper and salt and keep it aside for 10 minutes.
4. Heat oil sufficient for deep frying in a pan.
5. When the oil is hot, wet your left palm with little water (to ensure that the paste does not stick to our palm), take a little quantity of the ural dal paste and flatten it on the palm. Dip your right index finger in water and make a hole in the center so that it looks like a donut.
6. With your right hand, take the donut shaped paste from the left palm and add it slowly to the oil and deep fry it in medium heat.
7. Once you see that the vada is cooked and turns into golden brown colour, remove it and put it immediately into warm water so that it becomes soft and absorbs water.
8. Repeat the steps 5 to 7 until the paste is complete.
9. Take curd/ yoghurt in a vessel, add little water and salt and stir it.
10. Add fresh coriander leaves/ cilantro to the curd. You can also add a seasoning of mustard seeds and channa dal if you like.
11. Add the vada soaked for at least 10 minutes in water to this curd and serve.
Semiya Payasam / Vermicelli Kheer
Enjoy the all time favourite of most of the Indians - the mouth watering kheer served with most of the traditional lunch and prepared in most of the festivals or special occasions
Ingredients:
Short cut vermicelli – 1 cup
Skimmed Milk – 6 cups
Sugar – 1 cup
Cardamom powder – ½ teaspoon
Fried Cashews and raisins – few
Ghee – 2 table spoon
Method:
1.Fry vermicelli in ghee until it turns golden brown. You can also make kheer without frying if you want the color of the kheer to be white.
2.Boil the milk and add the fried vermicelli. Cook for 10 minutes or till the vermicelli is soft and cooked.
3.Add sugar, fried cashews, raisins and cardamom powder.
4.Stir for few minutes on stove and serve.
You can also add few badam/ almond pieces to the boiling milk for a different flavour.
Ingredients:
Short cut vermicelli – 1 cup
Skimmed Milk – 6 cups
Sugar – 1 cup
Cardamom powder – ½ teaspoon
Fried Cashews and raisins – few
Ghee – 2 table spoon
Method:
1.Fry vermicelli in ghee until it turns golden brown. You can also make kheer without frying if you want the color of the kheer to be white.
2.Boil the milk and add the fried vermicelli. Cook for 10 minutes or till the vermicelli is soft and cooked.
3.Add sugar, fried cashews, raisins and cardamom powder.
4.Stir for few minutes on stove and serve.
You can also add few badam/ almond pieces to the boiling milk for a different flavour.
Rasam podi/ Charu podi/ Rasam powder
Ingredients:
1.Coriander seeds / dhania – 3 cups
2.Cumin seeds / jeera – 1 cup
3.Mustard – 1/2 teaspoon
4.Black peppercorns – ¼ cup
5.Curry leaves – few
6.Fenugreek seeds – 1/2 teaspoon
7.Red chillies – 10 nos.
8.Oil as necessary – I take 2 tablespoons.
Method:
1.Take a pan with little oil – may be 1/2 tablespoon.
2.Add the coriander seeds and fry till you get a nice aroma. Transfer it to a plate.
3.Fry the cumin seeds, mustard and fenugreek and till the cumin seeds starts to change color. Transfer it to the plate.
4.Fry pepper with very little oil with the pan covered with a lid to avoid pepper hit your face. Once you start hearing the pepper hitting the lid, transfer it to the plate.
5.Fry the curry leaves till it becomes brittle. See that it does not change colour.
6.Add little oil to the pan and fry the chillies till it starts to change colour.
7.Now transfer this also to the plate and allow the entire mix to cool.
8.Grind the mixture to fine powder and keep it open for five minutes.
This would come for 1.5 months if you use it regularly. If you do not use regularly, it is better to reduce the quantity proportionately so that the aroma of the powder is not lost in due course.
1.Coriander seeds / dhania – 3 cups
2.Cumin seeds / jeera – 1 cup
3.Mustard – 1/2 teaspoon
4.Black peppercorns – ¼ cup
5.Curry leaves – few
6.Fenugreek seeds – 1/2 teaspoon
7.Red chillies – 10 nos.
8.Oil as necessary – I take 2 tablespoons.
Method:
1.Take a pan with little oil – may be 1/2 tablespoon.
2.Add the coriander seeds and fry till you get a nice aroma. Transfer it to a plate.
3.Fry the cumin seeds, mustard and fenugreek and till the cumin seeds starts to change color. Transfer it to the plate.
4.Fry pepper with very little oil with the pan covered with a lid to avoid pepper hit your face. Once you start hearing the pepper hitting the lid, transfer it to the plate.
5.Fry the curry leaves till it becomes brittle. See that it does not change colour.
6.Add little oil to the pan and fry the chillies till it starts to change colour.
7.Now transfer this also to the plate and allow the entire mix to cool.
8.Grind the mixture to fine powder and keep it open for five minutes.
This would come for 1.5 months if you use it regularly. If you do not use regularly, it is better to reduce the quantity proportionately so that the aroma of the powder is not lost in due course.
Sunday, May 11, 2008
Vangi Bath / Eggplant rice/ Brinjal rice
Enjoy the taste of karnataka with this simple, yet tasty recipe with Brinjals, the all time favorite for most of the Indians. This recipe is really simple and time saving if you have the masala powder handy prepared as mentioned in the post for vellarika rice.
Ingredients :
1. Vangi bath powder : Refer the ingredients picture in the post Vellarika rice.
2. Brinjal/ Indian Eggplant the usual one - 4 if big or 8 if normal size cut vertically into thin pieces around.
3. Rice 1.5 cups.
Method :
Follow the same method for Vellarika/ Cucumber rice with Brinjal instead of cucumber.
Ingredients :
1. Vangi bath powder : Refer the ingredients picture in the post Vellarika rice.
2. Brinjal/ Indian Eggplant the usual one - 4 if big or 8 if normal size cut vertically into thin pieces around.
3. Rice 1.5 cups.
Method :
Follow the same method for Vellarika/ Cucumber rice with Brinjal instead of cucumber.
Drumstick Rasam/ Murungakai Rasam/ Munakaya Charu
This rasam is a real delight to those who love the taste of drumstick.
Ingredients
1. Rasam powder (refer my blog)- 1.5 teaspoon
2. Drumstick medium sized - 1 no cut into small pieces
3. Tamarind - 1/2 lemon size
4. Tomato - 1 small
5. Coriander / Cilantro - little
6. Curry leaves - few
7. Asafoetida - a pinch
8. Mustard seeds
9. Cumin seeds /Jeera - 1/2 teaspoon
10.Jaggery - in the size of a grape
11.Cooked toor dal - 1 tablespoon
11.Oil and salt as required
Method:
1. Soak the tamarind in 1 glass of water for 30 minutes and extract the juice.
2. Add curry leaves, coriander leaves, Drumstick and cut tomato pieces to this juice and boil it till the drumstick is cooked.
3. Add the rasam powder to it and allow it to boil for 2 minutes.
4. Mash the cooked dal and add to the boiling liquid.
5. Boil the liquid for 1 minute and keep it aside.
6. Take a small pan for seasoning with little oil.
7. Add mustard seeds and allow it to splutter. Now add cumin seeds and immediately add a pinch of asafoetida powder or as required.
8. Turn off the heat when you get a good flavour.
9. Add the seasoning, and the jaggery to the boiled liquid. The tasty drumstick rasam is now ready.
Enjoy this rasam with cooked rice.
Ingredients
1. Rasam powder (refer my blog)- 1.5 teaspoon
2. Drumstick medium sized - 1 no cut into small pieces
3. Tamarind - 1/2 lemon size
4. Tomato - 1 small
5. Coriander / Cilantro - little
6. Curry leaves - few
7. Asafoetida - a pinch
8. Mustard seeds
9. Cumin seeds /Jeera - 1/2 teaspoon
10.Jaggery - in the size of a grape
11.Cooked toor dal - 1 tablespoon
11.Oil and salt as required
Method:
1. Soak the tamarind in 1 glass of water for 30 minutes and extract the juice.
2. Add curry leaves, coriander leaves, Drumstick and cut tomato pieces to this juice and boil it till the drumstick is cooked.
3. Add the rasam powder to it and allow it to boil for 2 minutes.
4. Mash the cooked dal and add to the boiling liquid.
5. Boil the liquid for 1 minute and keep it aside.
6. Take a small pan for seasoning with little oil.
7. Add mustard seeds and allow it to splutter. Now add cumin seeds and immediately add a pinch of asafoetida powder or as required.
8. Turn off the heat when you get a good flavour.
9. Add the seasoning, and the jaggery to the boiled liquid. The tasty drumstick rasam is now ready.
Enjoy this rasam with cooked rice.
Wednesday, May 7, 2008
Peas Pulav
Very Easy and tasty pulav in just 30 minutes.
Ingredients
Basmati rice : 2 cups
Water : 3 cups
Onions : 2
Green chillies : 2
Peas : 1/2 cup
Cumin seeds : 1 teaspoon
Cloves : 2 nos
Cinnamon stick : 2
Biriyani leaf : 1
Coriander leaves / Cilantro : few
Cashew nuts : 5 (as you wish)
Raisins : 4
Ginger garlic paste : 1 teaspoon
Ghee : 2 tablespoon
Salt to taste
Method
1. Wash the Basmati Rice and soak it in water for 30 minutes and keep it aside.
2. Heat the ghee in a non stick pan, add cashews and Raisins and fry till cashews start truning brown. Take out the cashews and raisins in a place and keep it aside.
3. Add cumin seeds to the same pan and let them crackle.
4. Add the ginger garlic paste and fry till the raw smell goes off.
5. Add the cloves and cinnamon stick.
6. Add chopped green chillies and onions and stir till onions turn golden brown.
7. Add washed peas, coriander leaves, stir and cover with a lid with little water.
8. When peas is cooked, add salt to taste and mix well.
9. Add in the soaked rice along with water and mix lightly without breaking the rice.
10. Cover with lid and allow it to cook in medium flame or medium hot until the rice is cooked (takes about 10 to 15 minutes)
10. Turn off heat. Add the fried cashews and raisins.
11. Serve the peas pulav with raita or vegetable kurma.
Ingredients
Basmati rice : 2 cups
Water : 3 cups
Onions : 2
Green chillies : 2
Peas : 1/2 cup
Cumin seeds : 1 teaspoon
Cloves : 2 nos
Cinnamon stick : 2
Biriyani leaf : 1
Coriander leaves / Cilantro : few
Cashew nuts : 5 (as you wish)
Raisins : 4
Ginger garlic paste : 1 teaspoon
Ghee : 2 tablespoon
Salt to taste
Method
1. Wash the Basmati Rice and soak it in water for 30 minutes and keep it aside.
2. Heat the ghee in a non stick pan, add cashews and Raisins and fry till cashews start truning brown. Take out the cashews and raisins in a place and keep it aside.
3. Add cumin seeds to the same pan and let them crackle.
4. Add the ginger garlic paste and fry till the raw smell goes off.
5. Add the cloves and cinnamon stick.
6. Add chopped green chillies and onions and stir till onions turn golden brown.
7. Add washed peas, coriander leaves, stir and cover with a lid with little water.
8. When peas is cooked, add salt to taste and mix well.
9. Add in the soaked rice along with water and mix lightly without breaking the rice.
10. Cover with lid and allow it to cook in medium flame or medium hot until the rice is cooked (takes about 10 to 15 minutes)
10. Turn off heat. Add the fried cashews and raisins.
11. Serve the peas pulav with raita or vegetable kurma.
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