March 31, 2012

Mint Raita (Mint yogurt salad)

Thick yogurt - 1 cup
Onion(medium size) - 1 (chopped)
Mint leaves- a handful (washed and chopped)
Green chilli -2 (chopped)
Ginger - a small piece (chopped)
Salt to taste
1.Take yoghurt in a bowl, then add salt and beat it for a min.
2.Add onion,mint leaves,green chilli and ginger.Mix well
Serve with Variety rice

March 28, 2012

Vegetable Biriyani - Indian Rice Recipe

Olive Oil – 2 tbsp(you can use ghee also)
Fennel seeds – 1 tspn
Cinnamon – 2
Cardamom – 2
Cloves – 4
Star ani seed - 4
bay leaves – 2
Onion(big size) – 1 (chopped)
Ginger garlic paste – 2 tblspn
Green chilly – 10 (as your taste)-crushed
Turperic powder- 1/2 tspn
Carrot-1/2cup (cut into 1"piece)
Beans-1/2 cup (cut into 1"piece)
Potato(medium size)-1 (cubed)
Green peas - 1 cup (either frozen or cooked dried green peas)
Tomato– 1(chopped)
Basmati rice – 1 1/2 cups
water -3 cups ( I used 4 cups for very soft rice)
Coriander leaves (cilantro)-1 cup
Mint leaves - 1 cup
Ghee – 2 tspn
Salt to taste
1.Heat oil in a pressure cooker.
2.Add fennel seeds,cinnamon,cardamom,cloves,
star ani seed,bay leaves.
3.Add onions and fry till it becomes golden brown.
4.Add ginger galic paste and fry for a couple of minutes.
5.Add crushed green chilli and turmeric powder.stir for 2 mins.
6.Add carrot,beans,potato,green peas and tomato.Cook untill
the raw smell gone about 5-6 mins.
7.Wash and drain the rice.Add it to the above pressure cooker.
8.stir gently and add the required water.
9.Add salt,mint leaves ,cilantro and ghee.Mix well.
10.Close the lid of the pressure cooker and cook for one whistle and simmer for 5 mins.
11.Remove from stove.
Serve with Raita

March 26, 2012

Pudina ( Mint) Chutney/ Pudina Thogayal

Mint - 1 bunch
Olive Oil -2 tsp
Urad dhal - 1 tsp
Channa dhal - 2 tsp
Dried Red Chili -4 nos
Green Chili-4 nos
Curry leaves-1 string
Tamarind pulp - 1 tsp
Coconut - 2 tbsp
Salt to taste
1.Clean the Mint by taking only the leaves, wash them and keep it aside.
2.Heat oil in a pan and add urad dal,channa dal,dried red chillies,curry leaves and fry for 1 min. 
3.Add the Mint leaves and fry till the leaves shrink . It takes about 3-5 minutes. Allow it to cool down. 
4.Add coconut, Tamarind,green chilli and required salt and grind to fine paste. Add little water while grinding if necessary. 
Serve with rice,Dosa or Idly.

March 25, 2012

Plain Dosa -South Indian Breakfast

Raw rice - 3 cups
Black gram lentil(Urad dal) - 1 cup
Salt - 1 tspn
Fenugreek seeds- 1 tspn
Oil as required
1.Soak Rice,Urad dal and fenugreek seeds for 6 hours.
2.Grind them to a fine thin batter by adding little water.
3.Leave it covered for 12 hours for fermentation.Add salt while using.
4.Now heat a non stick pan and spread 1 tblspn of the batter on the whole of the pan in a round shape.
5.Grease all the corners and then cook it on the other side also.
Serve with Sambar or Chutneys

March 23, 2012

Kollu Rasam(Horse gram soup)- Kerala Recipe

Horse gram - 1/4 cup
Tomato - 1
Garlic - 3 clove
Black peppercorn - 1tsn
Cumin seeds - 1tspn
Dry red chili - 2 (broken into two)
Mustard seeds - 1 tspn
Curry leaves - 2 springs
Asafoetida - a pinch
Turmeric powder - 1/2 tspn
Salt (or to taste)
Thick tamarind (1 lemon size) pulp
Water - 3 cups
Coriander leaves - 5 sticks
Olive oil - 2 tspn
  1. Pressure cook the horse gram with 3 cups of water for upto 5 to 6 whistles. 
  2. Drain all the water and keep it aside.( Cooked kollu can use for chutney) 
  3. Crush the pepper and cumin seeds. 
  4. Heat Oil in a  pan, splutter mustard seeds, add crushed black pepper, cumin, dry red chili, curry leaves. 
  5. Sprinkle asafoetida and add the chopped tomatoes. Let them cook until soft and mushy.  
  6. Add the retained Horse gram water along with turmeric powder, tamarind pulp and salt. 
  7. Add the coriander leaves and let the whole thing come to one boil. Switch off and serve hot.

March 15, 2012

Quinoa Pulao -South American Cuisine in Indian style

Quinoa – 2 cups
Extra Virgin Oil – 2 tbsp
Bay Leaf – 1
Cinnamon Stick – 1 piece
Cardamom – 2
Cumin Seeds – 1/2 tsp
Dried Rosemarry leaves- 1/2 tspn
Black Pepper – 4 ( crushed)
Cloves – 4
Turmeric Powder – 1/4 tsp
Onions – 1/2 medium, finely chopped
Ginger – 1 tbsp, minced
Garlic – 1 tbsp, minced
Green Chilies – to taste, finely chopped
Mixed vegetables - 1 1/2 cup
Chilli powder– 1 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Salt to taste
Water – 3 cups
Lemon/Lime Juice – to taste
1. Wash Quinoa (3 times)and soak in water for 30 minutes.
2. Drain all water and set aside.
3. In a pan, heat Oil on medium heat.
4. Add Whole Spices – Bay Leaf, Cinnamon Stick, Black and Green Cardamom. Cook for 30 seconds.
5. Add  Black Pepper, Cloves and Cumin Seeds. 
6. Add Turmeric Powder and Onions. Cook for 1 minute.
7. Add Ginger, Garlic and Green Chilies, mix and cook till Onions get translucent.
8. Add Quinoa and roast 5 minutes.
9. Add Vegetables, Chilli powder, Coriander Powder, Cumin Powder and Salt. Mix
10. Pour in Water and add Lemon Juice.
11. Mix and let the water come to boil.
12. Reduce flame to low, cover with tight lid and cook for 30 minutes.
13. Remove lid, fluff Quinoa gently, cover and let it rest for 5 minutes.
14. Garnish with Cilantro and serve.

March 13, 2012

Kathirikai(brinjal) Kara Kuzhambu - Tamilnadu Cuisine

Brinjal – 3 (Cut into Medium size)
Pearl Onion – 10
Big Onion – ½ (sliced)
Tomato – 1 (cut into 4 pieces)
Coconut gratings – 1 tablespoon
Tamarind – small lemon size
Chilli powder Powder – 1 tspn
Turmeric Powder – ½ teaspoon
Gingelly Oil – 2 tablespoon
Mustard – ½ teaspoon
Fenugreek – ½ teaspoon
Red Chillies – 2 (broken into two)
Urad dal– 1 tspn
Channa dal - 1tspn
Curry leaves – 2 springs
Salt to taste
  1. Soak tamarind and salt in water. Squeeze out the juice, add water and make 3 cups of tamarind water.
  2. In a pan add one tspn gingelly oil and add big onion pieces and saute till it turns transparent. Add tomato pieces and fry till the tomatoes mashed well. Add coconut gratings  and fry for two minutes. Remove and cool it. When it is cooled, grind to a fine paste.
  3. Heat the remaining oil in the pan.Splutter mustard seeds. Add Urad dal, channa dal,red chillies,curry leaves. Then add fenugreek seeds and fry till it turns light brown. Add pearl onions and fry well. Then add brinjal pieces.
  4. Add chilli powder and turmeric powder and fry for two to three minutes.
  5. Add tamarind water.
  6. Bring to boil. Reduce the heat and cook till the brinjal is tender. Now add the ground paste along with a cup of water and stir well. Allow to cook in reduced heat for three to five minutes.

Tamilnadu special - Poondu Kulambu ( Garlic Tamarind curry)

Sesame oil- 3 tblsp
Asafoetida - a pinch
Tamarind - 1 lemon size
Turmeric powder - 1/4 tsp
Chilli powder- 1 tspn
Coriander powder- 1 tspn 
Black Pepper corn – 1 tspn 
Mustard seeds - 1/2 tsp
Fenugreek seeds- 1/4 tsp
Dried red chillies-2 (broken into into)
Curry leaves - 1 spring
Chopped Red onion or shallot - 1 cup
Tomato - 1 big size(chopped)
Salt  to taste
Jaggery - 1 tsp(optional)
1.Heat oil in a pan.Add black pepper corn,garlic and onion and saute well till golden brown.
2.Allow them to cool and take ¾ portion of garlic separate and grind the remaining portion.
3.Heat oil in a pan .Add the mustard seeds and fenugreek seeds.let it crackle and  Sprinkle the asafoetida and add dried red chillies.
4.Then add the chopped tomatoes and let it mash completely.
5.Add the grinded paste and then allow the oil to oozes out.
6.Add garlic pods and curry leaves
7.Add chilli powder ,coriander powder  and turmeric powder. fry till the raw smell of the powders go away.
8.Add the tamarind extract and jaggery(optional).
9.Wait till the kulambu becomes a thick gravy . Allow it to boil well till oil oozes out.

Serve with rice,chappathi or curd rice.

March 7, 2012

Rava Kesari - Sooji Halwa - Sheera ( Semolina Pudding )

Rava / Sooji– 1/2 cup
Ghee  – 3 tbsp
Broken Cashews- 1 tbsp
Raisins – 1 tbsp
Sliced Almonds – 1 tbsp
Sugar – 1 cup
Water – 1.25 cup (300ml)
Kesari powder - a pinch ( for color)
Saffron – pinch
Cardamom Powder – 1/4 tsp
1. Heat a pan on medium heat and pour in the Ghee.
2. Roast the Cashews, Raisins and the Almonds in ghee.
3. Add in the Rava and cook till it releases an aroma and has a wonderful light-golden color.
4. Meanwhile crush the saffron with a little bit of sugar.
5. Continously stir the rava till done.
6. Add Sugar and mix in well.
7.Alternatively bring the water to a boil. Add the kesari powder in water.And then slowly add the water to the rava.
8. Lower the heat, add in the Saffron and keep stirring till it reaches the desired consistency.
9. Finally, add in the Cardamom Powder, mix well, cover and allow it to stand for a couple of minutes.
Serve hot!

March 4, 2012

Broiled Spicy Lady's fingers(Okra) Fries

Fresh Okra - 1/2 lb
Chili powder -1/2 tspn

Coriander powder - 1/4 tspn
Cumin Powder - 1/4 tspn
Turmeric powder - a pinch
Salt to Taste
Extra virgin olive oil - 3 tspn
1.Rinse the okra and pat them dry.
2.Cut off the top and cut each Okra in 4 strips.
3.In a large mixing bowl ,combine okra,chilli powder,turmeric powder,coriander powder,cumin powder ,salt and oil.
4.Preheat Oven to 375F
5.Lay the okra on a baking sheet,spread evenly.
6.Broil for 8-10 minutes until crisp.

March 2, 2012

Pavayka Curry -Bitter gourd(bitter melon)curry,pavakkai kulambu - Kerala style recipe

Pavayka(cut into small pieces)- 500 gm
Onion(chopped)-½ no
Tamarind -1 lemon size (soaked in one cup water) to make pulp
Grated coconut-150 gm
Oil-2 tblspn
Chilly powder- 1 tspn
Turmeric powder- ¾ tspn
Coriander powder-¾ tspn
Mustard seeds- 1 tspn
Red chillies-2 nos
Green chillies-2nos
Salt to taste
A few curry leaves
1.Grind the coconut with cumin seeds and keep aside.
2.Heat oil in a pan and add mustard seeds.After seeds splutter add red chillies,green chillies,onions and curry leaves .saute for a while.
3.Add the pavayka and fry for 5 mins .
4.Add chilly powder,coriander powder and turmeric powder.
5.Add the tomatoes and saute it
6.Add the tamarind paste and salt .
7.Add the coconut paste(which kept early aside) and required water . And let it boil for10 mins .
Serve with rice.