Wednesday, September 29, 2010

Groundnut Chutney

Ingredients:
  • Dry roasted groundnut – 50 g
  • Tamarind – 1 Teaspoon
  • Coriander powder – ½ Teaspoon
  • Dried red chili – 1
  • Black pepper - ½ Teaspoon
  • Ginger – a small piece
  • Curry leaf – 1
  • Salt to taste
  • Water as needed
 Method:
  • Grind all the ingredients together into a fine paste. Add enough water till you need the correct consistency. It goes very well with plain rice, idly or dosa.

Sunday, September 26, 2010

Cranberry - Sweet Potato Biscuits


Ingredients:
  • Whole wheat flour – 2 Cups
  • Ground cinnamon - 1½ Teaspoons
  • Nutmeg powder – ½ Teaspoon
  • Sweet Potato (cooked and mashed) – ½ Cup
  • Dried cranberry – ¼ Cup
  • Baking power – 1½Tea spoons
  • Baking soda – ½ Teaspoon
  • Skim milk – ½ Cup
  • Lemon Juice – 1 Tablespoon
  • Salt – ¼ Teaspoon
 Method:
  • Pre – heat the oven to 425 degree F.
  • Sift the flour, cinnamon, nutmeg, baking powder, baking soda and salt together in a bowl and keep aside.
  • Add sweet potato to the dry ingredients and mix with your hands.
  • Add cranberry, milk and lemon juice. Mix the dough well.
  • Then take the dough and by using a roller roll out into half inch thick.
  • Cut into small rounds with a cookie cutter and place them in a non stick baking dish.
  • Bake the biscuits in the middle rack until they are slightly brown (10 – 12 minutes).
  • Serve warm.
  • In this recipe i didn't use butter oil, or sugar. But it tasted very good.  These biscuits are excellent tea time snack for those who are in diet.

Wednesday, September 22, 2010

Drumstick Leaf - Oat Burger


Ingredients:
  • Drumstick Leaves – a Handful
  • Rolled Oats – 70 g
  • Potato (cooked and mashed) – 1
  • Plain not fat yogurt – 4 Tablespoons
  • Finely chopped onion – 2 Tablespoons
  • Tomato paste – 1 Tablespoon
  • Ground coriander – ½ Teaspoon
  • Minced garlic clove – 1
  • Ground pepper – ¼ Teaspoon
  • Shredded carrots – 1 Tablespoon
  • Chopped coriander leaves – 1 Tablespoon
  • Whole wheat sandwich rolls – 4
  • Salt – ¼ Teaspoon
 Method:
  • In a large bowl combine potato, oats, yogurt (3 tablespoons), onion, tomato paste, coriander, garlic, pepper and salt. Mix thoroughly and shape them into ½ inch patties. (It yielded 4 patties).
  • Place the patties on rack of broiler pan about four inches from heat.
  • Broil 4 minutes on each side.
  • In a medium bowl, combine carrot, coriander leaves and a tablespoon of yogurt, mix well.
  • To serve place patties on sandwich rolls; sprinkle carrot -yogurt mixture on the top.

Monday, September 20, 2010

Okra in Spicy Tamarind Sauce (Vendakkaai Pulikkuzhambu)


Ingredients:
  • Okra – 6 numbers
  • Onion – 1
  • Tomato – 1
  • Garlic cloves - 5
  • Tamarind – 3 Tablespoons
  • Oil – 1 Tablespoon
  • Mustard seeds – ¼ Teaspoon
  • Fenugreek seeds – ¼ Teaspoon
  • Black gram seeds - ¼ Teaspoon
  • Curry leaf – 1
  • Coriander leaves for garnishing
  • For grinding:
  • Coconut (grated) – 1 Tablespoon
  • Cumin seeds – ½ Teaspoon
  • Fennel seeds – ½ Teaspoon
  • Poppy seeds – ½ Teaspoon
  • Coriander seeds – ½ Teaspoon
  • Dried red chili – 1
  • Peppercorns – 6 numbers
 Method:
  • Wash okra and cut them into ¼ inch pieces.
  • Chop onion, tomato and garlic cloves.
  • Soak tamarind in 100 ml water and extract juice.
  • Dry roast and grind the ingredients (listed under for grinding) into fine paste with required amount of water.
  • In a wide pan, heat oil and add mustard seeds. When they pop up add fenugreek seeds and black gram seeds. Sauté till you can feel the fenugreek smell.
  • Add onion and a pinch of salt. Fry till onion is slightly brown.
  • Add tomato, garlic cloves, curry leaves, tamarind juice and turmeric powder.
  • Mix and cook them well.
  • Add ground paste, enough water and cook till it is done.
  • Garnish with coriander leaves.
  • Serve with steamed rice.
Sending this to Sanyukta's A Visual Treat

Monday, September 13, 2010

Veggie - Dal Rice


Ingredients
  • Basmati Rice – 200g
  • Toor dal – 40 g
  • Moong dal – 40 g
  • Mixed vegetables (carrot, beans, green peas, potato) - cut into 1- 1½ inch pieces or as you desire – Totally 200g
  • Chopped onion – 1 cup
  • Chopped tomato – 1 cup
  • Garlic cloves (chopped) – 5
  • Red chili powder – ½ Table spoon
  • Turmeric powder – ¼ Tsp
  • Curry leaf – 1
  • Coriander leaves for garnishing
  • Oil – 1 Tsp
  • Mustard seeds – ¼ Tea spoon
 Method
  • Soak rice and dal for 20 minutes.
  • Heat a tablespoon of oil in a pressure pan. Add mustard seeds. When they pop, add onion, garlic cloves and a pinch of salt.
  • Sauté until onion becomes transparent.
  • Add tomato and curry leaves. Sauté till tomato is slightly mashed
  • Add vegetables, red chili powder and turmeric powder and Sauté for few seconds.
  • Pour 500 ml of water and adjust salt.
  • When the mixture starts boiling, add soaked rice and dal.
  • Close the lid and allow 3 whistles.
  • Turn off the stove and open after 20 minutes.
  • While serving, garnish with coriander leaves.
Note
  • Good recipe for picky eaters.
  • A recipe with all essential nutrients.

Wednesday, September 8, 2010

Sweet corn Paneer Chaat


Ingredients:
  • Home made paneer (shredded) - 50 g
  • Cooked sweet corn kernels - 20 g
  • Multigrain Tostilla chips -  a handful
  • Chopped coriander leaves for garnishing
  • Salt and pepper to taste
  • Olive oil  - 1 Teaspoon
  • Lemon juice (optional)
Method:
  • Heat oil in a pan. Add corn, paneer, pepper, salt together and toss until combined. Turn off heat.
  • Crush multigrain tostilla chips and sprinkle on the top.
  • Garnish with coriander leaves.
  • Add lemon juice if you like. 

Friday, September 3, 2010

Inji Kuzhambu (Ginger root and Toor dal Curry)


Ingredients:
  • Ginger root – two inch piece (app. 50 g)
  • Toor dal – a handful
  • Onion - 1
  • Garlic cloves – 10 nos
  • Dried red chili - 1
  • Cumin seeds – 1 Table spoon
  • Fenugreek seeds – ¼ Tea spoon
  • Coriander seeds – 2 Table spoon
  • Tamarind paste – 2 Table spoon
  • Oil – 1 Table spoon
  • Mustard seeds - ¼ Tea spoon
  • Curry leaves
  • Coriander leaves for garnishing
 Method:
  • Grind ginger root, red chili, coriander seeds and cumin seeds together and keep aside.
  • Cook toor dal with a cup of water and keep aside.
  • Extract juice from tamarind.
  • Chop onion and garlic cloves.
  • Heat a table spoon of oil in a pan and add mustard seeds. When they pop up add fenugreek seeds, onion, garlic cloves and a pinch of salt. Fry till onion is slightly brown.
  • Add curry leaves, ground paste and sauté till raw smell disappears.
  •  Add tamarind juice, turmeric powder, cooked dal and a cup of water.
  • Adjust salt and cook them well.
  • Garnish with coriander leaves.
  • Serve warm with rice.
  • Add a table spoon of ghee for kids.
Note:
  • This is an excellent recipe to treat cold, cough and stomach problems.