Jan 31, 2013

Thove/Yellow Dal

Thove or simple yellow dal is the simplest dals made in most Indian homes.This one is made from Tur Dal and is the South Indian variety.


Ingredients:
1 cup Toor Dal 
1/2 tsp tumeric
Water - 2-3 cups
salt to taste
Grated ginger(opt)
Few coriander leaves

Seasoning:
1 tsp oil/ghee
1 tsp mustard seeds 
1/2 tsp jeera
hing -pinch
curry leaves
Green chillies 3-4 chopped
Lemon juice

Method : Pressure cook dal with turmeric and oil.Blend the dal .Heat oil in a pan,add the seasoning items ,once done add to the dal,add water if req.Add salt and mix well.Cook on low heat for 5-10 mins.Garnish with coriander leaves and lemon juice.Serve hot with white rice.

Bele Saaru

Bele Saaru is one of the varieties of Saaru/Rasam that is enjoyed with hot rice in South Indian homes. A spicy tangy blend of lentils and spices.


Ingredients:
1/2 cup tur dal
1/2 tsp. turmeric powder
1/2 tsp. oil
1-2 tomatoes, 
1-2 tsp. tamarind juice
1 tsp. jaggery
2-3. Saarina Pudi/Rasam pwd
Few curry leaves
few chopped coriander leaves
Salt

For Seasoning:
2 tsp. ghee
1/2 tsp. mustard seeds
1 red chillies
Hing-pinch




Method: Pressure Cook tur dal in a cooker with water, turmeric ,tomatoes and little oil.
Add water and mash the tomatoes and dal well,add rasam powder,jaggery ,tamarind juice ,salt and boil it for 10-15mins. 
Remove from the heat.Heat the ghee in a pan, 
add mustard and hing ,curry leaves ,once done add it to the saaru.Add coriander leaves stir and cover.Serve hot with white rice.

Jan 28, 2013

Aloo Matar

Aloo Matar is on the favorite accompaniment for Indian Breads.Potatoes and Peas is just loved by all .Combining these two vegetables we can make a tasty gravy.

Here is one more variety of this awesome combination. Check it out!
Aloo Matar

Ingredients  

2-3 Potatoes chopped,
green peas 1 cup, boiled in salt
Grated fresh coconut 1/2 Cup
Green chilies-1-2
Cashew nuts few
Oil 1 1/2 Tbs
Cumin /Jeera seeds 3/4 Tsp
Onions chopped 2 
Ginger Garlic paste 3/4 Tsp
Tomato puree 3 Tbs
Coriander powder 1 1/4 Tsp
Red chilli powder 3/4 Tsp
Turmeric powder 1/2 Tsp
Salt to taste  
Tomatoes chopped 2 
Curry leaves few
Fresh coriander leaves chopped 
Garam masala powder 1/2 tbs
   
Method

Grind coconut,chilies and cashew nuts with  water to a fine paste.Heat oil in a kadai. Add cumin seeds saute over medium heat.Add onions and saute till light brown. Next add ginger- garlic paste and cook for another two minutes. Add chopped aloos and fry till it turns golden brown.
Add coriander powder, red chilli powder, turmeric powder, salt and tomatoes and cook till the oil separates .Simmer,next add coconut-cashew nut paste and curry leaves and saute for one minute. Add two cups of water and bring to a boil, stirring continuously.Stir in the green peas and serve hot, garnished with  corrinder leaves.

Jan 27, 2013

Sevai Upma / Vermicelli Upma

Sevai Upma / Vermicelli Upma is enjoyable filling breakfast recipe mainly made in South Indian families.Try it out and enjoy the taste.


Sevai Upma , vermicelli
Sevai Upma
Ingredients:
· 2 cups vermicelli
· 1 cup simla mirch chopped
· 1 onion chopped 
· 6-7 green chillies chopped
· few curry leaves
· 1 tbsp oil
· ½ tsp mustard seeds
.1/2 tsp Jeera
· 1 tsp urad dal
· 1 tsp channa dal
· Salt for taste
. few peanuts fried
· Water
· 3 tbsp grated coconut
· Few coriander leaves
. hing-pinch
.Turmeric-pinch


Method:
  • Add 1 tsp oil to a broad pan, when oil is hot, add vermicelli and roast till vermicelli turns golden brown.
  • Keep the vermicelli aside.
  • Next in a pan, add oil. When oil is hot, add mustard seeds, followed by urad dal, channa dal ,and jeera.Meanwhile boil water.
  • Add chopped green chillies, hing ,curry leaves and sauté .
  • Now, add onion,capsicum fry again till onion turns golden brown.
  • Add salt,  and reduce the flame. Add the vermicelli and add boiled water.
  • Cook till the water is absorbed.
  • Garnish it with fried peanuts,coriander leaves and coconut and serve hot.

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Jan 24, 2013

Coriander Chutney

Coconut Coriander Chutney is a blend of fresh coconut with Coriander leaves and chilies , a typical South Indian Chutney recipe which can be enjoyed with Chapati/Poori,Dosa and Idli.

Coriander Chutney
Coriander Chutney



Ingredients 
  • 1 cup fresh/frozen coconut
  • 6-8 green chillies
  • Coriander leaves-1 bunch
  • Tamrind paste 1/4 tsp
  • Salt

Seasoning
  • Mustard-1 tsp
  • Chana dal-1/2 tsp
  • Urad Dal-1/2 tsp
  • Hing-Pinch
  • Menthya-few seeds
  • Curry leaves-few


Method: Grind all with minimum amount of water needed.
Season with mustard seeds,chanadal ,urad dal,Hing,menthya (fenugreek seeds),curry leaves.



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Don't forget to check other varieties of Chutnies you can enjoy with Dosa,Idlis or Akki Rottis.



“There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.” ― Robert Frost

Sabudana khichdi / upma

Sabudana Khichdi or Upma can be made during fasts, else as filling breakfast for a good start of your day.Absolutely delicious and tasty,try it out!!. An easy gluten free vegan delight!



Ingredients
Sabudana Khichdi / Upma , spicy tapioca , sago
Sabudana Khichdi / upma

1 cup sabudana(sago) 
5-6 Green Chillies finely chopped
Few peanuts fried
1 boiled and peeled potato
1 chopped onion (exclude if fasting)
2 tsp Oil
1 tsp Jeera /Cumin seeds
1 Pinch Hing (asafoetida) 
1/2 tsp mustard seeds
1/2 tsp chana dal
1/2 tsp urad dal
2 tbsp grated fresh Coconut
1 tsp Lemon juice 
Salt to taste 
Coriander leaves-few
Curry Leaves-few


Method
  • Wash the sabudana in water 2 -3 times. and soak it in water for about 3-4 hours in water and use it when they become soft and double in volume.
  • Heat the oil/ghee in a pan fry peanuts and keep it aside,next add cumin seeds,mustard seeds,chana dal urad dal and hing. Once done add the green chillies and curry leaves.
  • Add the chopped potatoes and onion and stir well. Let them cook till they are light brown on the outside. Add sabudana mixture and mix gently. Let it cook for 10 - 15 mins .
  • Then add fried peanuts,and salt.Mix well.
  • Add the grated coconut  (opt) and garnish with coriander leaves.
  • Sprinkle some lemon juice over it and serve hot



Thanks for visiting!!

Don't forget to check other delicious Upma ,Sabudana recipes.



Jan 11, 2013

Your Kitchen

The greatest gift one can give one's family and the world is a healthy being and the right approach to a healthy you is "Cooking at Home"

So let's begin

Kitchen is the heart of every home that fuels the nourishment into all the family members and How is this done ? By preparing "FOOD" with lots of love and care. So lets have some checkpoints which you are already aware but a ready reckoner for the freshers.

So if you haven't started lets rock .


The main pointers :
  1. Wash Your Hands
  2. Cook Thoroughly
  3. Always keep a Clean Kitchen
The Essentials !!!-

Always Stock up
  • Rice
  • Dals/Lentils-Tur Dal,Moong Dal,Chana Dal,Urad Dal
  • Seasoning-Mustard seeds,Jeera,Turmeric Powder
  • Pastes-Tamrind,Ginger Garlic paste
  • Oil,Butter,Ghee
  • Flours-Wheat flour,Maida,Besan,Jowar,Corn flour,Ragi,Rice flour
  • Basics-Rava/Semolina ,Chiroti Rava,Flattened rice(Avalakki/Poha),Groundnut,Coconut,Sabudana
  • Spices-Cumin,Coriander,Cinnamon,Clover,Pepper,Khus Khus,(Poppy Seeds)Fenugreek (Menthya),Hing (Asafoetida),Anise
  • Bay leaves,Curry leaves,Coriander leaves,Mint leaves
  • South Indian Masala powders - Sambar, Rasam,Bhath powder,Chutney powder,BBB,Gojju.
  • North Indian Garam Masala powders
  • Dry fruits-cardamom, saffron, nutmeg(Jaipahl) cashews,almonds ,pistachio and raisins.
  • Salt and Sugar
  • Produce-Fruits and Vegetables, Dairy products
Various Cookware
  • Pressure cooker
  • Flat TAVA/skillets (iron and non-stick) for Rotis /Chapati/Parathas,Dosas.
  • Different sized pots/vessels and pans
  • Saute pan with cover
  • Mixing bowls
  • Large Wok/Kadai
  • Small Kadai-seasoning
Various Cooking Appliances/Gadgets
  • Spatulas/Spoons
  • Cutting knives
  • Chopping board
  • Colander
  • Grater
  • Measuring cup
  • Strainer
  • Peeler
  • Sieve
  • Tongs
  • Rolling pin
  • Mixer Grinder / Food processor
  • Microwave
  • Toaster
  • Blender
  • Refrigerator
Prepare and choose your food with love and enjoy the pleasure in cooking.Find whats best for you and your family and notice a rise in energy ,joy and fun levels increase in other areas of your life too .

Happy Cooking and Enjoy Eating!!! 

Cheers !!

Cooking is Love made visible ! 

Jan 10, 2013

Vegetable fry

Vegetable fry is a nice spicy blend of vegetables with crispy and crunchy to taste.Enjoy
  • Ingredients

Vegetable - of your choice (sliced in an angle/ cut in circles - You can use ladiesfinger, beans, cauliflower, Herekai,potato etc for this type of fry)
Onion - 1/4 (sliced)(opt)
Cashewnuts - 2 tblsp
Cumin seeds - 1 tsp
Amchoor powder - 1 tsp (If you do not have amchoor powder, you can use little tamarind juice)
Chilly Powder - 1 tsp (or as needed)
Turmeric Powder - 1/4 tsp
Garam Masala - a pinch
or Bath Powder- a pinch
Gram flour- 4 tblsp
Salt - to taste
Oil - 3 tblsp
Mustard seeds - 1/4 tsp
Curry Leaves - 1 strand

 Method
Mix the cut vegetable with onion slices, cashew pieces, amchoor powder/tamrind juice, chilly /Bhath powder, turmeric powder, cumin seeds, gram flour, garam masala, curry leaves and salt.Add few drops of water to mix if the mixture is too dry.Heat oil in kadai add mustard seeds once done add the vegetable mixture and stir fry on high for 10-15 mts or till the veggies become crisp. Serve this with rice and dal or with chapati.

'If you judge people, you have no time to love them' Mother Teresa

Jan 4, 2013

Curd Rice

Curd Rice is a staple diet a "must " for every South Indian home and if it is spicy and flavored who wouldn't love it.Try this out.A traditional recipe! Enjoy !


Ingredients
Seasoned spicy curd rice
Curd Rice
Cooked Rice  2 Cups
Curds - 2 cups
Grapes(halved), or pomegranate seeds 

or finely chopped cucumber/Onion- 1/2 cupFried cashewnuts -few
Fried Peanuts -few
Seasoning
Green chilies, chopped- 4-5
Channa Dal- 1 Tsp
Urad Dal- 1Tsp
Hing- a pinch
 Oil- 2 Tsp
Mustard seeds-1 tsp
Chopped Coriander leaves 
Curry leaves,chopped ginger (opt)
Salt- to taste 
Fresh grated coconut
Method-Mix together the rice, yogurt/curds and add salt. Season with Hing and ginger Channa dal, urad dal, mustard seeds ,green chilies, curry leaves. Add to the rice mixture. Add the remaining ingredients. Mix the salt. Add the grapes,pomegranate seeds or chopped cucumber with the coriander, and mix well.  Enjoy with pickle and uppu hacchida menasinakaayi-fried. (Uppu Hacchida Menasinakaayi (Dried Green chilies )).Add more curds if the mixture seems dry.Enjoy.


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