Saturday, 30 March 2013

Egg Kothu Idli

Serves 3
Kothu Idli ??Tamilians would probably laugh on reading this. Kothu parottas are more like every tamilian's household name.They are more famous in the southern part of TamilNadu. Flour breads(Parottas) are minced or shredded along with eggs or a meat gravy on the stove with the help of a metal turner.The turners make a distinctive metallic clang when the dish is prepared and most people would associate the sound with Bus Depots and road side eateries. Kothu Idlis are famous in  small eateries in the town of Madurai in  Southern Tamil Nadu.This dish would make a good snack and its definitely more healthier than Parottas,which are made of all purpose flour.It works great with leftover idlis too.Definitely a very healthy and easy way of perking up regular Idlis !


Idlis - 8
For Soft Idlis:
Parboiled Rice - 1 cup
Urad dal - 1/4 cup
Poha/Aval - 1/4 cup
Fenugreek - 1/2 tsp
For Masala:
Tomato - 1 medium(chopped)
Potato - 1 medium(chopped)
Carrot - 1 (chopped)
Peas - a handful
Coriander powder - 1.5 tsp
Red Chilli Powder - 1/2 tsp(can be more or less)
Turmeric Powder - 1/4 tsp
Salt -as needed
oil - 1 tbsp & 1 tsp
Green chilli - 1 slit
Ginger & Garlic - minced  1-2 tsp
Urad dal flour - 3 tsp
Garam masala powder - 1 tsp
Onion - 1 medium (chopped finely)
Eggs -2
Coriander leaves - 1 tbsp

For Idlis:
-Soak all the ingredients for idli in 1.5 cups of water for 5-6 hours.Then grind it to a very fine paste with very little or no water.Add a tsp of salt and beat the batter well with your hand.
-Let it ferment overnight or for 8-10 hours.Then do not beat them again,for soft Idlis after fermenting gently take spoonfuls of batter and fill the idli plates .Steam the Idlis for 10 minutes.
-After the idlis are done,let them cool and shred 8 idlis to pieces with your hand.
For Masala:
-Dry roast a handful of Ural dal on a pan and grind to a fine powder.
-To a pressure cooker add the potato,carrot,tomato,peas and the coriander and chilli powder.Add 1/4 cup of water and little salt.Let it cook for 1 whistle.Then grind all the vegetables with the water to a coarse paste.
-Add a tsp of oil in a pan and saute the paste on slow flame for 4 -5 minutes.It turns into a dry paste in 5 minutes because of the potato.Remove from the stove and let it cool a bit.
-Beat in the 2 eggs,1.5 tsp of Urad dal flour and 1 tsp of Garam masala powder into the ground paste.Add salt as needed.Beat well with a fork.
-To a pan add 1 tbsp of oil and when it heats up add the slit green chilli and the minced Ginger and Garlic.After a minute add the onions with a little salt ,saute until they turn translucent.
-Add the shredded Idlis and mix them so that they get coated with oil.Then add 1 tsp of Urad dhal flour and saute for 3-4 minutes.
-Add the masala to the pan and mix the Idlis such that they get coated with the masala. Keep sauteing until the eggs get cooked & the whole mixture appears a bit dry.
-Take it off the stove and garnish with coriander leaves.

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Thursday, 28 March 2013

Masala Dosa with Tiffin Sambar & Coconut Chutney

Serves 3
Masala Dosa,what should I call this,the Queen of South Indian Tiffin perhaps.Before North Indian dishes became popular in our hotels this was the first thing people would always order. The city where we stay in Germany has just one North Indian Restaurant, and I've left with no choice but to prepare South Indian Restaurant delicacies at home.It's long since I've tasted Masala Dosa in Chennai,every time I visit India this would be the first thing on my to-do list.But we would get so caught up with all the other stuff that I'd remember it only when I get back. I've tasted Masala Dosas in Bangalore,they are pretty thick and they have an extra red chutney spread on them before the Potato Masala is spread.But I prefer the crisp thin ones we get in Chennai :)Guess this would be one long post with the Dosa,Chutney,Sambar and the Potato Masala. I love serving this with a thin Moong Dal Sambar,this Sambar doesn't call for any tamarind and tastes yum !It tastes even better when Whole Green gram is used instead of Moong Dal.


For the Dosa:

Parboiled Rice -3/4 cup
Raw Rice - 1/4 cup
Urad Dal - 1/4 cup
Channa Dhal - 1 tbsp
Toor Dhal - 1 tbsp
Fenugreek - 1/4 tsp
Ghee & oil - To make dosas
For the Potato Masala:
Potatoes :  1/4 Kg - 4 -5 big ones
Onion - 1 big (chopped)
Green Chilli -1(chopped finely)
Ginger - 1 small piece(minced)
Urad Dal - 1/2 tsp
Channa Dhal - 1/2 tsp
Mustard - 1/2 tsp
Hing - 1/2 tsp
Turmeric Powder - 1/4 tsp
oil - 2 tsp
Salt - as needed
Curry leaves  -1 sprig

For Dosa:
-Clean and Soak all the Ingredients in  water for 4-5 hours.Then grind it finely to a paste adding water if needed.
-Add salt to the batter and beat it well with your hands.Let it ferment over night or for 8 - 10 hours.
Potato Masala:
-Peel the potatoes and cut them into pieces.Pressure cook them for 5 mins on low heat with salt and 1/2 a cup of water.Drain and preserve the water.Mash the potatoes well.
-To a pan add oil,when it heats up add the Mustard,Channa dal and Urad dal.Then add the curry leaves,ginger and hing powder.Add the onion and saute well until slightly browned.Add the turmeric powder,salt and mashed potatoes.Add the water in which the potatoes were boiled and mix well.
-Cook on low flame for 5 mins or until the mixture is dry.
-Pour about 2 tbsp of batter on the dosa pan and spread them to make thin dosa. Drizzle oil & ghee generously around the sides.Cook on low flame.Spread some potato masala on the center,cover and cook for 2-3 minutes.Then remove the cover and gently fold the dosa and remove.
-Can be served with a dollop of Butter on top.

Tiffin Sambar:
Serves 3
Small onions - 10 -15(peeled and chopped)
Tomato - 1 big (chopped)
Curry leaves - 1 sprig
Mustard - 1 tsp
Fenugreek - 1/4 tsp
Hing - 1/2 tsp
Ghee & oil - 1 tbsp
Coriander Powder - 1.5 tsp
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 3/4 tsp
Coriander leaves - 1 sprig
Moong Dal - 3 tbsp
Drumstick- 1 big(cleaned and chopped into 2"pieces)

-In a pressure cooker dry roast the Moong Dhal and pressure cook with 1/2 a cup of water,salt and 1 tsp of Sesame oil for 5 minutes.Then add the Drumstick to the Dhal and pressure cook for 1 whistle.Mash the dhal well without mashing the drumsticks.A stab mixer work great for the mashing.
-Add oil&Ghee in a vessel,when they heat up add the mustard ,Fenugreek,Hing and curry leaves.Next add the onions and saute until translucent.
-Add the tomatoes and saute for 2 minutes.Add the coriander powder,red chilli powder and turmeric powder.Mix well and cover and cook on low flame for 5 minutes.
-Add the cooked Dhal and Drumstick mixture and mx well.Add 1/2 a cup of water or more depending on how you like it.Check & add salt.
-Add the coriander leaves and cook on medium flame for 5-7 minutes.

Coconut Chutney:
To be Ground:
Coconut scraping - 1 cup
Dhalia -fried Channa dal - 1.5 tbsp
Green Chilli - 2
Ginger - a small piece
Cashew nuts -2-3
Cumin Seeds - 1/2 tsp
Salt - as needed
oil -1 tsp
Curry leaves - 1 sprig
Mustard & Urad dal - 1tsp

-Grind all the Ingredients to be ground to a fine paste adding a little water.
-Heat oil in the pan and splutter all the tempering Ingredients.
-Add the tempering to the blender and pulse once along with the coconut mixture.

Enjoy your Masala Dosa !

Tuesday, 26 March 2013

Okra Pepper fry - Vendakkai fry

Serves 2
This one's also from my mom's kitchen and is  a family favourite. I'm a big fan of okra and I simple love this dish with curd rice.The way my Mom chops the okra is what makes this dish unique.She wouldn't even use a cutting board she would chop it with the knife in no time. I've found that using a cutting board makes the chopping difficult.Guess those kind of cutting skills used by women of the previous generation is lost these days.Our generation is so Gadget dependent that we don't nourish our natural in-born skills.All that said I was looking for a good vegetable chopper on amazon yesterday,guess that's how our generation is :) This dish tastes great when freshly pounded pepper powder is used.I have a small pepper mill which works great for dishes of this sort.

Okra - 150 g
Onion - 1 medium (sliced thinly)
oil - 1-2  tbsp
cumin seeds - 1 tsp
Pepper Powder - 2 -3 tsp ( can be more or less)
Salt - 1 tsp or as needed


-Clean the Okra and pat it dry.Make sure there's no moisture.Trim the crown and the end.To cut it hold it in your hand and put a cross slit on it all the way ,up till little before the end.Then cut the whole okra into two or three pieces.Slice the onion thinly.
-Add the oil to a pan,once it heats splutter the cumin seeds.Add the okra and the onion together and mix well so that they get coated with oil.
-Add around 1 tsp of salt and the coarsely ground pepper powder and mix well.
-Now saute on low heat until cooked,around 10 - 15 minutes.
-You can leave it on the stove and just stir it often.Frying on low flame helps in retaining the colour of the okra.

Make sure that the okra is dry before frying,else it tends to get gooey.You can add one tsp of curd while frying to remove the sticky nature of the vegetable.Fresh Okras are the best for this dish.

Sending to Walk through memory lane and Gaythri's page,Tomato Blues,Radhika's Page and
Mother's Day Event- Mummy ka Magic

Carrot Salad - Quick fix

Serves 3
This recipe is form my Mom's Kitchen.I'm not a big fan of eating cooked carrots,whether in stir fries or roasts.The only form of cooked carrot I love is carrot halwa:) I feel that cooking kind of changes the whole flavour of the vegetable.This is a quick dish and is very tasty while still keeping the beautiful colour and nutrients of the vegetable intact.

Carrot - 2 big
Onion - 1 small
Coriander leaves - 1 tbsp
Lemon Juice - Juice from 1/2 a big one
Salt - to taste
Chat masala - 1/2 tsp (optional)

-Clean,peel and grate the carrots finely.
-Chop the onion and coriander leaves finely.
-Mix the carrot,onion and coriander leaves well.Add the lemon juice,salt and chat masala and mix well.

Sending this to Aathidyam

Sunday, 24 March 2013

Bagara Baingan - Brinjal Masala

Serves 3
This is a very delicious Hyderabadi dish,one of the very first dishes that I learned to prepare.It needs a little extra effort with all the grinding and frying involved,but the taste is worth it.Tastes great when prepared with small round brinjals.I couldn't find the small brinjals so used long ones instead.This goes real well with pulaos.

Onion - 1 big(finely chopped)
oil - 1 - 2 tbsp
Cloves - 2
Cardamom - 1
Cinammon - a small stick
Mustard seeds  - 1/2 tsp
Cumin seeds - 1 tsp
Fenugreek - 1/2 tsp
Ginger Garlic paste - 1 tbsp
Whole Red chilli - 1
Hing - 1/2 tsp
Curry leaves - 1 sprig
Turmeric powder - 1/2 tsp
Cumin Powder - 1 tsp
Coriander powder - 1 tsp
Chilli powder - 1/2 tsp( can add more,depending on how you like it)
Green Chilli - 1
Tamarind - small marble sized
Jaggery - 1 tsp
Brinjal - 6-7 small ones or 4 long ones
oil - for deep frying
Roast and grind in a tsp of oil :
Peanuts(without skin)- 2 tbsp
Sesame seeds(white) - 2 tbsp
Desiccated coconut or grated coconut - 2 tbsp

-In a pan add a tsp of oil and roast the peanuts,sesame seeds and coconut one after the other separately.
Cool and grind together with 1/4 cup water to a slightly coarse paste
-Soak the Tamarind in 1/2 a cup of water and extract the juice
-To a pan add 1 tbsp of oil and splutter the cumin ,fenugreek and mustard seeds.Add the cloves,cinnamon and cardamom.After a minute add the whole red chilli. Once the spices are slightly browned add the onions and 1 tsp of salt.Saute for 2 minutes.Then add the turmeric powder and curry leaves and saute until the onions are slightly browned, around 4-5 minutes in medium heat.
-Add the Green Chilli(slit) and Ginger Garlic paste ( 4-5 cloves of garlic & ginger - 1/2 " piece) and saute until well browned. Now reduce the heat and add the cumin ,coriander and chilli powder and saute for 3-4 minutes.
-Add the ground peanut paste and saute on low heat until the oil separates from the mixture.
-Add the tamrind juice,one cup of water(can add more or less,depending upon the consistency that you desire) and the jaggery and let it simmer for 10 - 12 minutes.
-If using round brinjals,slit them(but not fully such that you can still lift it by the stem ) and deep fry them in oil along with the stem.For long ones chop them into long pieces and deep fry them in oil.Alternatively you can also shallow fry them.
-Add the fried brinjal to the the gravy and simmer for a further 5 minutes.

Sending this to Foodabulous Fest Event organised by Simply TADKA

Broken Wheat Porridge - Bulgur Porridge - Kids recipe

Serves 1 toddler
This is an extremely healthy recipe for Kids.Can be fed to babies right from when they are 6 months old and for toddlers.My little girl was one of those kids who wouldn't eat Cerelac or any kind of standard porridge .After trying every other 'Grie├čbrei' (something similar to cerelac that we find in Germany) I had to resort to making my own.This was one thing that worked,for at least 3 days in a week :) and it's very easy to prepare.

Bulgur - 2 tbsp
Dates(seedless) - 2
Raisins - 8 -10
Nuts powder - 1 tsp(I use Almond powder)
Milk - 150 ml - 1 cup
Water - 30 ml

-To a pressure cooker add all the ingredients and pressure cook for one whistle on high and simmer for 5 minutes.
-Grind to a fine paste with a stab mixer.Add milk if u want to dilute it.

Thursday, 21 March 2013

Vegetable Kurma - Easy version

Serves 4
A simple version of vegetable kurma. Goes well with chapathi or any mildly flavored rice.This is one of Revathy Shanmugam's delicious recipes.Her recipes are usually foolproof and have never disappointed me.We had them with idlis and the combo was real good.

Onion - 1 big(chopped)
Mixed Vegetables - 2 cups(carrot,beans,cauliflower,potato,peas)chopped
oil - 2 tsp
salt - as needed
To roast in oil:
Coconut grated - 1 cup
Ginger - 1/2 " piece
Garlic - 2 cloves
Green Chilli - 4
Fennel - 1/4 tsp
Dhalia -Fried gram -Pottu kadalai - 2 tsp
Cashew nuts - 5
Poppy seeds - 1 tsp
Cinnamon - 1" stick
Cardamom,Cloves - 1 each
oil - 1 tbsp

-Pressure cook the vegetables with 1 cup of water and salt
-To a pan add 1 tbsp of oil and Roast all the items to be roasted in oil together except coconut and fry for 4-5 minutes.Then add the coconut and remove from the heat as soon as the coconut gets slightly browned.Cool and grind to a fine paste.
-To a vessel add oil,add the onions and a little salt and saute until slightly browned.Then add the boiled vegetables along with the water and the ground paste.Mix well.
-Check for salt and add water if needed.Cook on medium heat for 5 -7 minutes.

Sending this to Cook like a celebrity chef and Taste of Tropics - Ginger & Women's Day Special,Cuponation

& Dish name starts with V at Akila's Space


Spinach Raita - Palak Raita

Serves 2
I always try to get spinach into our food and this was one such attpemt.This dish can be prepared in no time and is real nutritious .I was really happy when my little girl liked it so much that she spooned most of it into her mouth quickly :)

Frozen spinach - 75 g or Fresh Spinach - 150 g
Green Chilli - 1/2 (chopped finely)
Fennel powder - 1/4 tsp
Cumin powder - 1/2 tsp
salt -  as needed
Yogurt/curd - 75 ml
Pepper Powder - 1/4 tsp

-If using frozen spinach cook as per instructions on the pack.
-If using fresh spinach,cook it in 1/2 a cup of boiling water until well cooked,around 5 minutes.Let it cool and grind to a coarse paste.
-Whisk the curd with the salt,chilli and powders well.Add the spinach and mix well.

Sending this to Aathidyam & Dish Name starts with S

Tuesday, 19 March 2013

Pavakkai Sambar - Bitter Gourd Sambar

Serves 3
Bitter gourd is one vegetable I try to avoid.Despite of the fact that it's extremely healthy,I can never get myself to cook it owing to the bitterness.I found this recipe in a magazine and was very reluctant to try it out.But just as the recipe promised it wasn't bitter and was surprisingly real tasty !

Ingredients :
Bitter gourd - 1 big
Tomato - 1 big(chopped)
Small onions - shallots - 10(chopped)
Toor Dhal - 3 tbsp
Moon Dhal - 3 tbsp
Sambar powder - 2 tsp
Coriander leaves - 2 sprigs (chopped finely)
Asafoetida - 3/4 tsp
Tamarind - small marble sized
Jaggery - 2 tsp
To Temper:
oil - 2 tsp
Mustard - 1 tsp
Urad dhal - 1/2 tsp
Curry leaves - leaves from 1 sprig

-Chop the Bitter gourd into medium thick rings and remove the seeds.
-In a pressure cooker add the onion,tomato,bitter gourd,the dhals,sambar powder,salt and 1.5 cups of water and cook for 3 whistles.
-In a pan heat the oil and add the tempering ingredients and let them splutter.
-Soak the tamarind in 1/2 a cup of water for 30 minutes.Squeeze the tamarind and extract the juice
-Open the pressure cooker add the tempering and the tamarind juice .Check for salt and add the coriander leaves and jaggery. Let it cook on medium heat for 5 -7 mins.

Sending this to HITS-Diabetic friendly and HITS page

Friday, 15 March 2013

Pasta with Pesto & Vegetables

Serves 3

The simplicity of this dish really amazes me.It needs very little effort,hardly any sauteing but can still be very healthy and delicious.Both my hubby and daughter are big fans of pasta dishes and this one's my favorite too!

Ingredients :
For pasta:
Pasta - 200 g
Water for boiling
Olive oil - 1 tsp
For pesto:
Basil leaves - 20 g -1 cup
Walnuts - 1 tbsp
Garlic - 1 clove
salt - 1/2 tsp - or as needed
Cheese - 1/4 cup
Pepper powder - 1/4 tsp
Olive oil - 1/4 cup - around 3 tbsp
Butter or olive oil - 1 tbsp (soften if using butter)
Capsicum - 1/2 a medium one chopped
Zucchini - 1/4 of a big one chopped
olive oil - 1 tsp

-Boil the pasta with sufficient water,salt and olive oil.Drain and set aside Preserve about 3 tablespoons of the water.
-Add one tsp of oil to a pan and saute the vegetables until roasted,5-7 minutes with a little salt.
-Grind the walnuts,basil,garlic and 1/4 cup of olive oil in a blender to a fine paste.
-Transfer the contents to a bowl and beat in the cheese with a fork.
-Then add the butter and beat the mixture.If using olive oil add it in the blender in the first stage..
-Mix the pasta with 3 tbsp of the hot water in which the pasta was boiled.
-Add the pesto sauce to the pasta and mix good.
-Add the vegetables and toss well.Sprinkle some cheese.

The basil leaves can be replaced with Spinach leaves.

Sending to Healthy Foods for Healthy Kids - Italian Dishes and Nithu's Page &
 Continental cooking and Only Continental Giveaway Page'
Only Continental CookingItalian Dishes for Kids Logo

Monday, 11 March 2013

Pear and apple custard.

Serves 2
A simple and easy custard that both kids and grown ups would love!

Apple - 1/2 a medium one
Pear -1/2 a medium one
Lemon juice - 1 tsp
Cinnamon powder - 1 tsp
Sugar - 4-5 tbsp
Custard powder - 2 tbsp
Milk - 1/2 liter
Nuts - to garnish.

Method :
-Chop the apple and pear finely . In a small vessel boil the chopped apple and pear with cinnamon powder,1 tbsp sugar ,lemon juice and 1/2 a cup water until the apples are soft.
-Remove 3 tablespoons of milk from the 1/2 a liter of milk and mix the custard powder in it to make a smooth mixture.
-Boil the remaining milk and once it boils add 4 tbsp of sugar(adjust according to the sweetness you desire) the custard powder mixture and keep stirring for 3-4 minutes.
-Remove from the stove and let it cool.Stir often as it cools to avoid a thin film from forming on top.
-When it's cool add the boiled apple,pear mixture and garnish with nuts.Chill for a few hours.

Sending this to  Let's cook for Kids and Kid's delight 

Spinach & vegetables curry

Serves 3
This dish is heavily inspired from the 'Sindhi Bhaji'.This is more like a south Indian version of it. I've modified it a lot and is one of the favorite gravies at home.It can be fixed very quickly.

Oil - 2 tsp
Ginger,Garlic,Green chilli - 1 tsp each(chopped very finely)
Channa dhal ,Moong dhal - 2 tbsp each
Drumstick - 1 (cut into pieces)
Spinach - 1 cup ( chopped finely)
Turmeric powder - 1/4 tsp
Coriander powder,Red chili powder - 1/2 tsp each
Kasoori Methi - 1 tsp (crushed)
Potato - 1 big ( cut into big pieces)
Onion - 1 medium (chopped)
Tomato - 1 medium (chopped)
salt - as needed

-In a pressure cooker add the oil, when it heats up splutter the ginger,garlic and green chilli. Saute for 2 minutes.Add the onion and saute until slightly browned.
-Then add the drumstick and potato and saute for 3-4 minutes.Add the tomato and saute until soft.
-Add the dhals, the Turrmeric powder,coriander powder and red chili powder.Mix well.Add the spinach and 1.5 cups of water.
-Add kasoori methi and salt and mix well.Pressure cook on high for one whistle and simmer for 5-6 minute.Done !

Sending this to Dish name starts with S

Double Beans Pulao - Butter Beans Pulao

Serves 3
I've been trying to get different beans into our diet.I usually make only gravies or kormas with Butter beans. Tried making pulao with it for a change and it turned out real yum !

Butter beans or Double beans - 3/4 cup
Tomato -1 big(chopped)
Ginger garlic paste - 1.5 tsp
Green Chilli - 1 (slit)
Coriander leaves - 10- 15 sprigs
Mint leaves - leaves from 10 sprigs
Curd - 1/2 cup
Red Chilli powder - 1 tsp
Cardamom,Clove - 2 each
Bay leaf - 1 (small )
Milk - 1/2 cup
Basmati rice -1 cup
Ghee & oil - 3 tsp
Salt - as needed

-Soak the Basmati rice in water for 30 mins.
-Soak the Butter beans for 8-10 hours in water .Pressure cook on high for a whistle and simmer on low for 10 minutes with salt and water.Drain the butter beans and preserve the water.
-In a pressure cooker,add Ghee & oil and when it heats up add the Bay leaf,cardamom and cloves.
-Add the min & coriander leaves and saute for 3-4 mins.Add the ginger garlic paste and saute for another 3-4 minutes.
-Add the tomato and green chilli and saute until the tomatoes turn soft.Add the butter beans,red chilli powder and curd and saute for 5 minutes.
-Add 1 and 1/4 cups of water(including the water in which the butter beans was cooked & water in which the rice was soaked) and the 1/2 cup of milk.Add salt as needed.
-Cook for 1 whistle on high and simmer for 10 minutes.

 Sending this to one pot meal !

Wednesday, 6 March 2013

Capsicum and Baby corn stir fry

Serves 2
A very tasty side dish.I love corn in all form and have recently started cooking with baby corn.It tastes great in curries and fry.This is a quick fix dish !

Baby corn - 7 -8
Curd - 3 -4 tbsp
Red chilli powder - 1 tsp
Garlic - 1 tsp(finely chopped)
Ginger - 1 tsp(finely chopped)
Green chillies -1 tsp(finely chopped)
Capsicum - 1 medium ( cut into strips)
Spring onions - 3 - 4
Tomato ketchup - 1 tsp
Oil - 2 tsp
Milk - 2 tbsp
Carom seeds powder - Ajwain powder - 1/4 tsp

-Marinate the baby corn add the curd,garlic,carom powder,red chilli powder and salt for 30 minutes.
-To a pan add the oil and when it heats up add Ginger,Green chillies  and saute for 3 -4 mins.
-Next add the chopped white portion of spring onion and capsicum and saute for 4 -5 minutes.
-Then add the baby corn with any left over marinade and fry on medium heat for 5 minutes.
-Add the tomato ketchup milk and green portion of the spring onion and saute for a further 3 -4 minutes,depending on the thickness you desire.

Zucchini Rice

Serves 2
This is a very simple dish.Tastes good with spicy gravies.

Basmati rice - 1 cup
Zucchini - 1 medium
Cumin seeds - 1 tsp
Lemon Juice - 1 tbsp
Bay leaf - 1
Milk - 1/2 cup
Ghee - 1 tsp
oil -2 tsp
salt - as needed

-Soak the basmati rice for 30 minutes in water.Drain and keep the water.
-Grate the zucchini.
-In a thick bottomed vessel,add the ghee and oil,when they heat up add the cumin seeds and bay leaf.
-Next add the soaked rice and saute on low heat for 3-4 minutes.
-Add the grated zucchini and mix well.
-Add the lemon juice,1.5 cups of water(including the water in which rice was soaked) and the 1/2 a cup of milk.Mix well.Add salt as needed.
-Cook on high heat till it starts boiling.Then cover with a lid and cook on a very low heat for 10 - 12 minutes.

Sending this to Dish name starts with Z happening at Akila's space

Saturday, 2 March 2013

Kidney Bean Kebab - Rajma Kebab

Makes 8
This is a very healthy and appetizing kebab.It's definitely a variation from the Rajma curries.I generally skip the green chilli so that my little girl would also enjoy it !

Rajma - 150 g
Onion - 1/2 a medium one
Potato - 1 big (boiled and grated)
Garam Masala Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Coriander leaves - 2 tbsp (chopped finely)
Ginger - small piece (minced finely)
Corn flour - 1 tsp
Salt - as needed
Ghee - 1 tsp
Green Chilli - 1 tbsp(finely chopped)
oil -for shallow frying

-Soak Rajma for 8 hours or overnight.Boil with enough water and salt in a pressure cooker on high heat for one whistle and simmering for 10 minutes.
-Mash the Rajma well.
-In a pan add the Ghee and when it heats up add the ginger,green chilli and coriander leaves.Saute for 2 minutes and add the chopped onions and turmeric powder.Saute until slightly browned.Remove from the stove.
-Add the mashed rajma,corn flour and potatoes and mix well.Add salt as needed and mix well.
-Make small patties and shallow fry.

Sending this to Kid's delight and Let's cook for Kids & Learning to Cook - Dish name starts with R

Capsicum chutney

Serves 3
A different kind of chutney to try when you get bored with the regular ones :)

Capsicum - one medium
Urad dhal  - 3 tbsp
Onion - 1 small
Tomato - 1 small
Whole Red Chilli - 1 or 2
Desiccated coconut - 1-2 tbsp (freshly grated coconut can also be used)
Cumin seeds - 1 tsp
Oil - 2 tsp

-In a pan heat the oil and splutter the cumin seeds.
-Add the whole red chilli and urad dhal and saute until the dhal turns golden colour.
-Add the onion and capsicum and saute for 4-5 minutes, until the onions turn translucent.
-Then add the tomatoes and saute for 2 minutes.
-Finally add the coconut and saute for 2 mins.Remove from the stove and let the mixture cool.
-Grind to a fine chutney in a blender !
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