Coconut Rice

Ingredients:

Basmati Rice - 1 1/2 cup

Coconut (grated) - 1 cup

Peanut-1/4 cup

Cashewnut (broken)-1 tbsp

Chana dal - 1 teaspoon

Fenugreek seeds - 10 seeds

Whole Red chili - 4

Cumin seeds- 1/2 teaspoon

Mustard seeds- 1/2 teaspoon

Urad dal - 1/2 teaspoon

Asafoetida- 2 pinches

Curry leaves - 1 sprig

Oil

Ghee for roasting cashews

Salt to taste

Method:

Boil the rice in your preferred way.

Spread the rice in a big bowl or plate and let it cool.

Roast the cashews in ghee.

Dry roast the peanuts and remove the skin (you can also skip this part).

In a small pan, heat the oil.

To the oil, add the chana dal and urad dal and fry till golden brown.

Then add the cumin seeds, fenugreek seeds, asafetida and mustard seeds.

When the mustard seeds crackle, add the peanuts and fry.

Add the cashews and whole red chili and fry.

Add the grated coconut and saute till coconut becomes dry.

Add the curry leaves and required salt.

Add this mixture to the rice and mix well.

Eat with appalam or papad or any roasted veggies.

I'm sending this to Nags's ravishing rice event.

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Capsicum Chutney

Ingredients:

Red capsicum - 1 (diced)

Onion - 1/2 (diced)

Garlic - 5 cloves

Peanuts - 1/2 cup

Whole dry red chili - 5

Coconut (grated) - 1/3 cup

Salt to taste

Tamarind - 1 teaspoon

Jaggery little (optional)

Oil for frying

Seasoning:

Mustard seeds - 2 pinch

Cumin seeds - 2 pinch

Urad dal - 1/4 teaspoon

Curry leaves - 1 sprig

Oil for seasoning

Method:

Dry roast the peanuts and remove the skin.

Soak the tamarind with little water (this softens the tamarind).

Fry the red chilli individually.

Fry the onion, garlic and red capsicum.

In a blender, add the peanuts, coconut, onion, red chili, tamarind with water, capsicum, garlic and salt.

Grind them.

If required, add jaggery and grind (optional).

Finally, season the chutney.

Serve with whatever you desire.

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Watermelon Jam!

Watermelon is an irresistable fruit. Though I like having it raw, I thought of trying this recipe from here.

Ingredients:
Watermelon - 2 lbs (without seeds and rind)
Sugar - 3 tablespoons
Cinnamon - 2 pinches
Lime juice - from half a slice

Method:
Cut the watermelon into small chunks.
Mix cinnamon with sugar.
Simmer the fruit, sugar mixture and lime juice.
No need to add water (because water in the melon is enough).
Keep stirring when the moisture thickens.
Mash the chunks using the ladle.
When it comes to jam consistency, remove from heat.
Use a hand blender or a regular blender to grind a desired consistency.
Return to heat and simmer for 5 minutes.
Let it cool and keep it in refrigerator.

I'm sending this recipe to the AFAM: Melon event hosted by Ashwini.

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Carrot Muffins

Ingredients:

All purpose flour - 2 cups

Carrot (grated) - 2 cups

Coconut (seetened or unsweetened) - 1 cup
Granulated white sugar - 1 1/4 cups

Pecans or walnuts - 1/2 cup

Apple (peeled and grated) - 1 large

Large Eggs - 3

Canola oil - 3/4 cup

Baking soda - 3/4 teaspoon

Baking powder - 1 1/2 teaspoons

Salt - 1/2 teaspoon

Ground cinnamon - 1 1/2 teaspoon

Pure vanilla extract - 1 1/2 teaspoon

Method:

Pre-heat the oven to 350 degree Fahrenheit.

Place the rack at the center of the oven.

Place paper-liners in muffin cups.

Toast the pecans or walnuts until lightly browned.

Cool and chop coarsely.

Peel and grate the carrot and apple and set aside.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon.

Stir in the nuts and coconut and set aside.

In another bowl, whisk together the eggs, oil, and vanilla extract.

Add the grated carrot and apple into the mixture and pour it into the flour mixture.

Stir the mixture until moistened.

Then divide the batter into the muffin cups.

Bake them for 20-25 minutes.

To make sure that they're baked, insert a tooth pick into the muffin. When it comes out clean, it's confirmed that it's completely baked.
Remove from oven and let it cool.

Recipe Source: Joy of Baking

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Kadhai Paneer

Ingredients:
Paneer cubes -15 pieces
Capsicum - 1(chopped)
Onion- 3/4 (chopped)
Tomato (ripe) - 1 (BIG)
Ginger grated - 1 teaspoon
Garlic grated - 1 teaspoon
Red chilli powder - 1 1/4 teaspoon
Coriander powder - 2 teaspoons
Kasuri Methi - 1 teaspoon
Cashew pieces- 1 1/2 tablespoons (optional
Garam Masala - 1/4 teaspoon
Cumin seeds - 1 teaspoon
Salt to taste
Oil
Coriander leaves - 2 tablespoons

Method:

Shallow fry the paneer and keep it on a absorbent paper.

(If the paneer is hard, soak it after frying for 10 minutes in warm water and remove. I didn't soak as the paneer was soft).

Soak the cashews in hot water for 20 to 30 minutes. Grind them into paste (optional).

Cut the tomato and throw it in the blender and grind.

Take a thick kadhai, heat the oil.

To the oil, add the cumin seeds and onions.

Fry till it changes color.

Add the ginger & garlic and fry.

Add the tomato paste and saute till the raw smell fades off.

Add the red chilli powder, coriander powder, required salt and fry.

Add the capsicum & paneer and mix well.

Add little water, so that the ingredients blend well.

After 2 to 3 minutes, add the kasuri methi and garam masala.

Finally, add the cashew paste and mix well (optional).

Let it sit for 3 to 4 minutes.

Add the coriander leaves and mix.

Eat it with roti, chappati, naan, kulcha, etc.

I'm sending this dish to Poornima's MFT-Cheese event.

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Spinach Kootu

It is good for health to eat green leaves at least 5 days a week. We can create a kitchen garden in our home. Like mint plants, coriander, Gongura, curry leaves, tomatoes, peppers, spinach ….these plants can be grown in small-sized to medium-sized pots. We can get fresh leaves from our own home. Wherever I stay I like to grow plants in some pots.

Ingredients:

Baby Spinach – 3 cups (chopped)

Tuvar Dal – ½ cup

Coriander leaves – ½ cup

Onion – ½ (sliced)

Ginger grated – 1 teaspoon

Tomatoes – 2 (ripe- chopped)

Cumin seeds – ½ teaspoon

Coconut grated – 2 teaspoons

Asafoetida – ¼ teaspoon

Turmeric powder – ¼ teaspoon

Whole dry red chili -2

Mustard seeds – ¼ teaspoon

Salt to taste

Oil

Method:

Boil the Tuvar dal.

Take the cooked dal in a pan. Keep it in heat.

To the dal, add the chopped spinach and coriander leaves.

Let it boil for 5 minutes.

In another burner, heat the oil.

To the oil, add the mustard seeds and cumin seeds.

When the mustard seeds starts to crackle, add the red chilli, asafoetida and sauté.

Then add the sliced onions and fry.

Add the tomatoes,grated ginger and stir. No need to be mushy.

Then add the coconut gratings and fry for 30 seconds.

Add this mixture to the spinach dal.

Now add the turmeric powder, salt and mix well.

Remove from heat and serve with roti or rice.

This goes to the SWC: Cooking with Greens event.

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Mint Rice

Ingredients:
Basmati rice - 1 1/2 cup
Mint leaves - 1 cup
Coriander leaves - 1/2 cup
Green chilies - 2-3 (medium-size)
Ginger (grated) - 1 teaspoon
Garlic (grated) - 1 teaspoon
Cashewnut pieces - 15
Peanuts - 10
Cumin seeds - 1/4 teaspoon
Cloves - 4
Cinnamon stick - 1
Salt to taste
Oil


Method:
Dry roast the peanuts and remove the skin.
Cook the rice and let it cool.
Grind mint and coriander leaves & green chilies.
Heat the oil in a pan.
To the oil, add cumin seeds, cloves & cinnamon.
When the cumin seeds start jumping, add the peanuts and cashews & roast them.
Add the grated ginger and garlic and fry till you get rid of the raw smell.
Now, add the green mixture & required salt.
Saute again till you get rid of the smell.
Add the rice and mix it (should blend well).
Rice is ready to serve.
Gobble it up with raita.

This recipe and pudina puri goes to the JFI- mint event and SWC-cooking with greens (only rice).

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Kolhapuri Chicken

I heard about this Maharashtrian chicken dish only in restaurants when I lived in Mumbai. It's very hot and spicy (cooked in dry roasted poppy seeds, sesame seeds, coconut and deghi mirchi)! I used MDH Deghi Mirch powder and Kashmiri mirch powder. Adjust the chili powder according to your taste! It's better to have a glass of ice water nearby otherwise the tongue will be on fire! XD

Ingredients:

Chicken (cut into pieces) - 1 kg

Red onion - 1 (chopped finely)

Ginger (grated) - 2 teaspoons

Garlic (grated) - 2 teaspoons

Deggi red chili powder - 1 teaspoon

Kashmiri red chili powder - 2 teaspoon

Coriander powder - 2 teaspoons

Turmeric powder - 1/4 teaspoon

Salt to taste

Oil

Coriander leaves - 2 tablespoons

Sesame seeds - 1 tablespoon

Poppy seeds - 2 tablespoons

Dry coconut (khopra) - 1/4 teaspoon(grated)

Caraway seeds - 1 teaspoon

Black peppercorns - 6

Cinnamon - 1 stick

Green cardamom - 2

Black cardamom - 1

Cloves - 4

Mace- 1 Blade

Whole red chili for garnishing

Nut meg (grated) - 2 pinch

Method:

Dry roast the sesame seeds, poppy seeds, black peppercorns, caraway seeds, cinnamon, green cardamoms, cloves and mace individually.

Cool and grind.

Grind the grated dry kopra and red chilli powders (you can also grind all the spices and coconut as a wet paste).

Heat oil in a fry pan and add the onions.

Fry till it becomes golden brown.

Add the grated ginger and grated garlic and fry.

Add the powdered masalas, coriander powder, turmeric powder and add 1/2 cup of water.

Mix well.

Now add the chicken pieces and stir well. Now add the required salt.

Now add 1 cup of water and cover and cook in medium heat.

Once the chicken is cooked don't remove.

Masala should be thick. If not, cook till the masala is thick.

Finally, add the grated nutmeg and coriander leaves.

Fry the whole red chilli in little oil. Garnish.

Eat with naan or roti or rice.

This dish is sent off to the Potluck-Chicken event hosted by Viki Xavier and Think Spice Think Caraway event hosted by Sathya Shankar.

Recipe Source: Sanjeev Kapoor

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Capsicum Curry

Ingredients:

Capsicum (green) - 1 (diced)

Baby Carrot - 6 (cut lengthily)

Onion - 1 (sliced)

Tomato - 1 (diced)

Fennel seeds - 2 pinches

Cinnamon stick - 1

Cloves - 2

Red chilli powder - 1 teaspoon

Coriander powder - 2 teaspoons
Cream - 1/4 cup

Garam masala - 1/4 teaspoon

Coriander leaves (chopped)- 1 teaspoon

Salt

Oil

Method:

Heat oil in a fry pan.

To the oil, add fennel seeds, cinnamon stick & cloves .

When the fennel seeds start to dance, add the sliced onion.

Fry till the onion becomes translucent.

Then add the tomatoes and fry for 2 minutes.

After that, throw in the capsicum and carrot pieces and fry for 1 minute.

Add the red chilli powder, coriander powder, salt and fry.

Add one cup of water and let it boil.

While boiling add the cream, garam masala and keep it in simmer mode for 2 minutes.

Remove from heat,add coriander leaves and serve with any rotis or pooris.

I'm sending this curry and beans poriyal to the 15-minute event.

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Pudina Puri

Ingredients:

Whole wheat flour- 2 cups

Mint leaves (chopped) - 1/2 cup

Cumin seeds (crushed) - 1/2 teaspoon

Red chilli powder - 1/2 teaspoon

Salt

Lime juice - from half lime

Water for kneading

Oil for deep frying

Method:

Mix all the ingredients (except oil) in a bowl.

Add required water and form a soft dough.

Knead the dough and keep it aside for 30 minutes.

Divide the dough into small balls.

Flatten them into circles.

Deep fry the puris on both sides.

Eat with any side dish.

I am sending to JFI-MInt event.

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Cucumber Soup

Ingredients:

English cucumber (chopped) - 2 (peeled and seeded)

Plain Yogurt - 1 1/2 cup

Sour cream -1/2 cup

Mint leaves -1/3 cup

Cilantro - 1/4 cup

Green onions- 3 (chopped)

Garlic - 1 Clove (chopped)

Salt

White pepper to taste

Method:

Toss all the ingredients into the blender and puree them till smooth.

Chill, garnish and serve.

Note: Better to consume within 4 hours.

Recipe Source: Whole Foods

I'm sending the soup, Almond Jaggery Drink, and Masala Papad to the 15-minute cooking event.

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Masala Papad

Ingredients:

With Roasted cumin powder, Red chili powder and Chat Masala (of course, papad is included).

Consume it within minutes or it will become soggy.

Sent off to the 15-Minute event.

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Carrot Idli and Cheese Idli

Idli with Carrot shreds

Ingredients:

Idli Batter – 3 cups

Grated carrot – from one medium carrot

Cumin seeds – 1 teaspoon

Coriander leaves (chopped) - 2 tablespoons

Cooking Method:

Mix grated carrot, cumin seeds and coriander leaves.
Steam in the idli plates.

Serve with any kind of chutneys.

Idli with Cheddar Cheese:

Ingredients:

Idli batter- 3 cups

Shredded Cheddar cheese – ½ cup

Black pepper (crushed) – ¾ teaspoon

Curry leaves (chopped)- 1 sprig

Method:

Mix shredded cheese, crushed pepper and curry leaves in batter.

Steam it.

Eat with Idli Podi (powder).

These idlis are my entries for the FIL-Carrot and 'My Favorite Things: Cheese' event.

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Dill Carrot & Mushroom-Spring onion rice

Dill Carrot

Ingredients:
Shredded carrot – 3oo gm
Ginger pieces – 1 teaspoon
Dill (fresh -chopped) – 3 tablespoons
Green chilies – 2 (slit lengthily)
Coriander powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Olive oil
Salt
Mustard seeds – ¼ teaspoon
Cumin seeds – ¼ teaspoon


Method:
Steam the carrot for 5 minutes.
In a broad frying pan heat the olive oil.
To the oil, add mustard seeds and cumin seeds.
When the mustard seeds crackle, add the green chilies and ginger pieces.
Sauté for a few seconds.
Then add the steamed carrots and chopped dill. Mix well.
Add the turmeric powder and coriander powder. Sprinkle salt. Again mix gently.
Remove from heat after 1 minute.

Mushroom - Spring onion rice

Ingredients:
Basmati rice – 2 cups
Bay leaves – 4
Caraway seeds – 1 tablespoon
Salt for taste
Mushroom Marinating Ingredients:
Mushrooms – 400 gm
Spring onion sliced – 5
Yogurt – 1 1/4 cup
Garlic – 3 cloves (grated)
Ginger – 2 inch (grated)
Green chilies – 4 (slit lengthily)
Salt to taste
Red chili powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Olive oil
Ingredients for Spreading:
Spring onion greens sliced pieces– 5 stalks
Garam masala – 2 teaspoon
Green cardamom powder – ½ teaspoon
Coriander leaves – 2 tablespoon (chopped)
Mint leaves – 2 tablespoons (chopped)
Saffron strands – 2 pinch
Warm Milk – 2 tablespoon

Method:


Rice preparation:
Soak the rice for 30 minutes. Drain the water and keep it ready.
Bring 8 cups of water to a boil.
Add bay leaves, caraway seeds, salt and rice.
When the rice is almost done, drain excess water and keep it aside.
Preparation of Mushroom masala:
Marinate all the ingredients (except oil). Keep it for 5 minutes.
Heat the oil in pan. Add the mix and cook till it thickens and excess water evaporates.
Further process:
Take a thick saucepan.
Spread a layer of one-third of rice.
Over it spread half of the mushroom masala.
Sprinkle one teaspoon of garam masala.
Drop ¼ teaspoon of cardamom powder
Spray 1 tablespoon of mint and coriander leaves.
Mix saffron in warm milk and sprinkle
Then spread the spring onion greens.
Repeat the same with the remaining rice and other ingredients.
Cover it with aluminum foil and place lid tightly.
Dum in low heat for about 20 minutes.
After 20 minutes, remove from heat and mix the rice gently.
Serve with any of your favorite raita.
Source: Sanjeev Kapoor

This carrot dish goes off to the FIL-Carrot event and Mushroom rice to The Caraway event.

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Carrot Coconut Halwa and Happy Mother's Day!

Happy Mother's Day!

Mom-Her love is like akshyapatram. As I am the only child to my parents, it is obvious how I was pampered even today. I remember my child hood, she would get up early in the morning, finish off spraying water from gate till portico.(Not to mention the kolam). Then gets milk from the booth. When my dad and I wake up, coffee will be right there. Whatever I asked she said 'Yes'. There was never a 'No'. Making me to gobble healthy foods was a tough job for her. I am proud of my mom.

She is my lifetime friend, philosopher, and guide. I can talk to her any matter. I never saw her sitting idle. She kept herself busy. She visited me every month in hostel during college days sometimes bringing food. I always spend time with her in gardening. Coconut trees, shrubs and many plants are nursed by her.

I used to talk about other bloggers to her. She liked everyones recipes. Recent days most of our talks are about who has posted what recipe. I told one of the recipes to her, i.e., carrot halwa. It was from Malar Gandhi. My mom liked it very much (and me too!). When I said that I wanted to try the recipe, she asked me to add coconut as it will taste wonders (she is big fan of coconuts and yes it tasted excellent). I didn't add ghee or condensed milk in the recipe.

She is a very good cook……..I love you mom. This halwa is for you.

Carrot: My family loves carrot. Last night, I went to whole foods and grabbed a big pack of carrots. Every week, I cook carrots for them or feed them raw. My husband's job is to work in front of computer for many hours. So I make sure my husband and everyone in the family takes up enough carrots.

Ingredients for carrot coconut halwa:

Carrot (grated)– 2 cups

Coconut (grated)-2 cups

Sugar – 2 ½ cups

Cashewnuts – 2 tablespoon (broken)

Cardamom powder – 2 pinch

Water – 1 ¼ cups

Method:

Dry roast the cashewnuts, cool them and powder them. Keep it aside.

Take a thick kadai and add the sugar and water.

Melt the sugar and keep in the medium heat.
When the sugar reaches thick consistency (Take cold water in a small bowl.Drop the syrup and it should be thick ball).
Add the carrot and coconut and mix well.

When the mixture thickens add the cashewnut powder and cardamom powder.

Stir well.

When it becomes thick like a ball and leave the sides of the kadai, remove from heat.

Serve chill.

I'm sending this recipe to Shama Nagarajan's "Mother's favorite recipe" event and Sanghi's FIL-Carrot event.

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Mor Kootu

During summer, I used to cook mor kozhumbu or mor kootu at least a week. This is a straightforward side dish but it's extremely exceptional for summer. You can also add your desired veggie for this kootu. This dish has to be gobbled up within 4 to 6 hrs in summer.

Ingredients:

White pumpkin – 300 gm (diced)

Yogurt – ¼ cup

Cumin seeds – ½ teaspoon

Grated coconut – ¼ cup

Green chilies – 2

Salt

Seasoning:

Oil as required

Mustard seeds – ¼ teaspoon

Urad dhal – ¼ teaspoon

Asafetida – 2 pinch

Curry leaves – 1 sprig

Whole red chili – 2

Coriander leaves for garnishing

Method:

Boil the pumpkin pieces with required water by adding little salt.

Grind cumin seeds, grated coconut, and green chilies into paste with little water.

Add this paste to the boiled pumpkin pieces and keep the heat in simmer mode.

Beat the curd with required salt and add it to the pumpkin.

Let it sit for a minute. Don't boil. Or curd will split.

Remove from fire.

In a small kadai heat the oil.

To the oil, add urad dal and fry till golden brown.

Then add the mustard seeds, asafetida, curry leaves, whole red chili.

When the mustard seeds crackle, add this to the kootu.

Add coriander leaves and mix well.

I'm sending this to the Summer Treats event.

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Rajma Rice

Rajma or kidney beans always attract me by its shape and color. This rajma rice is very simple and quick. It suits well for a lunch box. Even left over rice can be used. You can deseed the chilies or use the red chili powder (I play with heat-->spice sometimes).

Ingredients:

Rajma (canned) – 15.5 oz (439 gm)

Rice – 1 ½ cup

Cumin seeds – ½ teaspoon

Cinnamon stick -1

Onion – ½ (sliced)

Grated Ginger – from 1 inch

Green chilies – 2 (chopped)

Turmeric powder – ¼ teaspoon

Coriander powder – 1 teaspoon

Amchur powder – 1 teaspoon

Black salt – ½ teaspoon

Oil as required

Salt

Chopped coriander leaves

Method:

Boil the rice by any method and spread it in a plate.

Run the fork thru the rice so that the steam escapes.

Let the rice cool.

Rinse the rajma and drain.

Heat the oil in a kadai.

To the oil, add cumin seeds and cinnamon stick.

When the cumin seed crackles, add the sliced onion and sauté till onion becomes translucent.

Throw in the grated ginger and chopped green chilies and fry for 1 minute.

Toss in the rajma and mix well.

Now add the coriander powder, turmeric powder, amchur powder and salts.

Sprinkle little water on the kadai, so all the masalas will blend well with rajma.

Add the rice and mix well.

Add the coriander leaves and eat with any raita.

Recipe source: Tarla Dalal

Carrot raita:

Ingredients

Grated carrot – 2 cups

Curd – 1 cup

Salt

Mustard seeds – 2 pinch

Roasted and powdered cumin – 2 pinch

Urad dal – 2 pinch

Curry leaf – 1 sprig

Oil

Method:

In a bowl, mix grated carrot, salt, cumin powder in curd.

Season it with remaining ingredients.

I'm sending this dish to the WYF: Quickmeal event. Click on the picture for details.

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Almonds 'n' Jaggery Drink

Ingredients:

Almond – 1 cup

Cashew nuts – ½ cup

Dates (pitted and chopped) - ½ cup

Jaggery powder – 1 cup (or reduce according to your taste)

Mango jam – ½ cup

Method:

Cut the almonds into half. Dry roast them without burning.

Break the cashews and dry roast them.

To the jaggery powder add little water and melt them in low heat. Filter the thick liquid from impurities.

Let it cool.

Now in a blender add the roasted almonds, cashews, dates, jaggery, and mango jam and grind them by adding water.

Serve chill.

Recipe source: From a tamil magazine.

Sent off to the 15-minute event.

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