Chana Masala-My Own Version

Ingredients:
Chana (boiled) - 1 cup
Onions (sliced) - 4
Fresh grated coconut - 1/2 cup
Garlic cloves - 5
Byadgi chillies - 2
Coriander leaves - a small bunch
Red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder -1/4 tsp.
Cumin seeds - 1 tsp.
Oil
Salt
Cumin powder - 1/2 tsp.
Tomato puree - 1/2 cup

Method:
Fry onions, coconut (both till golden color) and byadgi chilli separately.
Grind onions, chillies, coconut, garlic and coriander leaves into paste with little water.
Heat oil and add cumin seeds.
Add the paste and saute for a few minutes.
Add tomato puree and saute till oil separates.
Add cumin, red chillies, coriander, turmeric powder and salt and saute.
Add chickpeas and water. Stir.
Allow to cook for few minutes till the gravy thickens.
Enjoy with roti, puri or whatever the main course is.

Read More

Wheat-Rava and Sprouted Green Gram Pongal

Ingredients:
Wheat-rava - 1 1/2 cup
Sprouted green grams - 1 cup
Ginger - 1 inch (chopped)
Cumin seeds - 1 tsp.
Peppercorn - 1/2 tsp.
Curry leaves - 2 sprigs
Cashewnuts - 5-6
Asafetida - a pinch
Ghee - 2 tsp.
Salt
Turmeric powder - 1/4 tsp.

Method:
Dry roast the wheat-rava for 5 minutes in low flame.
Pressure cook the wheat-rava and sprouted green grams with 3 1/2 cups of water, required salt and turmeric powder.
Meanwhile fry the cashews in 1/2 tsp. of ghee. Keep it aside.
In a small pan, add ghee.
To the ghee, add coarsely powdered pepper-cumin, ginger, curry leaves and asafetida.
Saute for 30 seconds and add it to the pongal with cashewnuts. Mix well.
Serve hot (or warm) with favorite chutney.

Note:
Don't serve it cold.

Read More

Curd Curry

Ingredients:
Curd - 2 cups
Onions - 2 (sliced)
Garlic - 2 cloves (big)
Green chilies - 3 (slit lengthily with the base intact)
Ground coriander - 2 tsp.
Whole dry red chilies - 3
Cumin seeds - 1 tsp.
Salt (to taste)
Turmeric powder - a pinch
Oil
Coriander leaves - 2 tbsp. (chopped)
Fenugreek seeds - 1/4 tsp.


Method:
Add turmeric powder and a little amount of water to the curd.
Beat the curd till it becomes smooth.
Keep it aside.
Heat oil in a kadai and add the cumin seeds and fenugreek seeds.
Add onions and saute till it changes color.
Add garlic and green and red chilies and saute for 2 minutes.
Add ground coriander and saute for a minute.
Remove from heat and add the mixture to the curd.
Mix the curd in a new vessel in simmer mode for 2 minutes (don't let it boil).
Remove from heat and mix in salt and coriander leaves.
Serve with hot rice!

Read More

Coriander and Cucumber Idlis

Ingredients:
Idli rice - 2 cups
Raw rice - 2 cups
Urad dal/split black gram - 1 cup
Oats - 1 cup
Sprouted fenugreek seeds - 1 tsp.
Sprouted green gram (left-over) - 2 tbsp.
Salt

Method:
Soak rice and dal for 6 hours.
Grind urad dal with fenugreek and green gram.
Meanwhile sprinkle water on oats.
Grind rice and at the final stage add oats and grind.
Mix well with salt and ferment overnight.

Next morning after fermentation

Ingredients:
Coriander leaves - 1 big bunch (chopped)
Cucumber (fresh and big) - 1 (grated)
Ginger - 1 inch
Green chilies - 3
Dry roasted cumin seeds - 1 tsp. (coarsely pounded)
Curry leaves - 15 leaves (chopped)

Method:
Grind ginger and green chilli.
Take half of batter and add coriander leaves, grated cucumber, ground ginger and green chilies, coarse cumin seeds, chopped curry leaves and mix well.
Pour the batter in the idli plates.
Steam the idlis and enjoy with favorite chutney.

Note:
With the remaining batter add grated carrot or cucumber which can be prepared as dosa, uttappam or paniyaram.

Read More

Pumpkin Pulao (Microwave Version)

 

Ingredients:
Basmati rice - 1 1/4 cup
Yellow Pumpkin - 3/4 cup (chopped)
Carrots (big) - 1 (grated)
Sprouted green gram - 2 tsp.
Sprouted fenugreek seeds - 1 tsp.
Cumin seeds - 1 tsp.
Green cardamom - 2
Cloves - 4
Cinnamon (1 inch) - 2
Green chilies - 4
Ginger - 1 inch
Salt (to taste)
Oil
Onions - 2 (thinly sliced)

Method:
Wash basmati rice for 4-5 times and soak in water for 45 minutes.
Grind green chilies and ginger and keep aside.
Add oil, onions, cumin seeds. cardamom, cloves and cinnamon in a microwave-safe dish.
Microwave high for 4 minutes by stirring in between.
When the onions change color add ground chilies and ginger.
Microwave high for a minute.
Add pumpkins, sprouted fenugreek, carrot and green grams and microwave high for 2 minutes and stir.
Discard the water and add the rice and salt.
Add 2 1/4 cups of water and close the dish with a microwave-safe lid partially with a small gap on one side.
Microwave high for 10 minutes.
Stir gently and microwave low for 15-19 minutes or until the rice is cooked.
After 3 minutes, mix so gently that the fragile rice shouldn't be broken.
Enjoy with your favorite raita.

Sent off to "CWS-Cumin Seeds" (hosted by Saraswathi Iyer and started by Priya).

Read More

Cucumber Lassi

Ingredients:
English cucumber - 3 (medium size)
Curd/Yogurt - 2 cups
Roasted ground cumin - 1 tsp.
Chaat masala - 1/2 tsp.
Ginger - 1/2 inch
Green chilies - 4 (medium)
Black salt - 1/2 tsp.
Sugar - 1/2 tsp.
Ice cubes - 5-6


Method:
Grind chopped cucumbers, green chilies & ginger in a blender.
Add the remaining ingredients in the blender.
Beat the yogurt till there is a formation of foam.
Pour it in a glass and serve with a mint leaf on top and enjoy.

Note:
You can adjust the spice ingredients according to your taste.

 Sent off to "CWS-Cumin Seeds" (hosted by Saraswathi Iyer and started by Priya).

Read More

Rasmalai-ICC of April

April's Indian Cooking Challenge is rasmalai.

Ingredients:
Milk - 2 litres for paneer + 1 litre for milk syrup
Sugar - 16 tbsp. (8 for sugar syrup + 8 for milk syrup)
Saffron - 8 strands (forgot to add)
Vinegar - 3 tbsp.
Water - 3 cups
Maida flour - 1 tsp.
Ground cardamom -1/4 tsp.
Pista - 10 to 1

Method:
Boil 2 litres of milk and cool.
Keep it in refrigerator for 12 hours.
After 12 hours remove the thin layer formed on the top of milk.
Again boil the milk and add the vinegar.
After a minute the paneer will float, now filter the paneer with a muslin cloth placed in a strainer.
Hold the muslin cloth with paneer under the open tap pouring cold water. This process is to avoid the sourness of vinegar.
Tie the muslin cloth and hang it somewhere so that the whey water is rid of completely.
After an hour, remove the paneer from the muslin cloth and knead it on a clean kitchen counter top for 5 minutes.
Knead till the moisture content seems 0%.
Now add the maida flour to the paneer and knead again.
Make small balls out of the paneer dough.
In a wide vessel, add 3 cups of water and 8 tbsp. of sugar.
Bring it to a boil.
Now add the paneer balls one by one and cover it with a lid.
After 10 minutes, remove the double-sized paneer balls.
Slightly press them to remove the excess sugar syrup.
Drop the balls in the milk syrup.

Method for milk syrup:
In a thick-bottomed vessel, boil a litre of milk.
The amount of milk should be reduced to half.
Then add 8 tbsp. of sugar and mix well.
Add saffron and ground cardamom to it.
Add the paneer balls to this milk syrup.
Refrigerate and serve with top pistachios on the top.

Read More

Sundakkai Kuzhambu

Ingredients:
Sundakkai/Turkey berries - 1 cup
Shallots - 10-15 (peeled and sliced)
Garlic - 10-12 cloves (small)
Tamarind - Indian lemon size
Red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Salt - to taste
Sesame oil
Curry leaves - 1 sprig

To powder:
Mustard seeds - 1/2 tsp.
Fenugreek seeds - 1/2 tsp.
Cumin seeds - 1 tsp.

Method:
Soak tamarind in 2 cups of water.
Crush the berries with mortar and pestle.
Wash the berries 2 to 3 times to remove seeds.
Heat oil and add garlic.
Fry till they turn golden.
Add the shallots and fry till they change color.
Add berries and saute for 3-4 minutes.
Add turmeric, chilli, coriander powder and saute for a minute.
Add the tamarind juice, a cup of water, salt and mix well.
Meanwhile, dry roast the mustard, fenugreek and cumin seeds.
Powder them.
Once the berries are cooked (at this stage the gravy's thickened), add the powder and mix well.
After 2 minutes, remove from heat.
Serve with white rice.

Sent off to "CWS-Cumin Seeds" (hosted by Saraswathi Iyer and started by Priya).

Read More

Bharleli Vangi

Although, I prepared Bharli vangi once, I could not help but try this stuffed eggplants from Pari's Blog. It suited our taste buds and we really enjoyed this dish. Thanks Pari!

Ingredients:
Small eggplants - 300 gm
Onions - 2 (large)
Tomato puree - 1/2 cup
Garlic cloves - 6 to 7
Ginger - 1 1/2 inches
Dry grated coconut - 3 to 4 tbsp.
Cumin seeds - 1 tsp.
Red chilli powder - 2 to 3 tsp.
Coriander powder - 2 tbsp.
Turmeric powder - 1 tsp.
Cumin powder - 1 tsp.
Mustard seeds - 1 tsp.
Poppy seeds - 1 tsp.
Fenugreek seeds - 1 tsp.
Sesame seeds - 1 tsp.
Asafoetida - a pinch
Oil
Salt (to taste)
Jaggery - 1 tsp.
Dry kokam - 2 to 3
Goda masala - 2 tsp.
Coriander leaves

Method:
Grind chopped onion, garlic, ginger, dry coconut and cumin seeds.
Heat oil in a kadai and add the mustard seeds and allow it to crackle.
Add the fenugreek, sesame and poppy seeds.
Add the ground onion mixture and sauté till the raw smell fades and oil separates.
Add tomato puree and mix.
Add the red chili powder, coriander, turmeric, cumin powder, salt, jaggery, goda masala and dry kokam pieces.
(If you have enough time, cool the masalas and stuff them in the brinjals).
After a minute add the Eggpants (with a + cut at the base).
Add 1 1/2 cup of water and bring it to a boil. Now simmer and cover and cook the eggplants.
When the eggplants are done, let the gravy thicken.
Remove from heat and add the chopped coriander leaves.
Enjoy with rice or roti.

Read More

Ridge Gourd/ Peerkangai Chutney

Ingredients:
Ridge gourd - 3 (medium & tender)
Green peppercorn/Pacha kurumulaku - 1 medium spike
Coconut flakes - 1/3 cup
Coriander leaves - 1 small bunch
Tamarind - gooseberry size
Garlic - 8 cloves (small)
Bengal gram - 2 tbsp.
Salt (to taste)
Oil

For Tempering:
Curry leaves - 2 sprigs
Vadagam - 1 1/2 tsp.
Oil


Method:
Peel and discard the sharp edges of ridge gourd skin. Cut the ridge into pieces.
Soak the tamarind in required water.
Heat oil in a kadai and sauté the ridge gourd till it becomes tender. Remove from kadai and keep aside.
In the same kadai add 1/2 tsp. of oil and fry the bengal gram till it turns golden color. Remove and cool.
In a blender add ridge gourd, green peppercorn, coconut flakes, tamarind with water, garlic, bengal gram, chopped coriander leaves, salt and grind them. Add water if required.
Temper the chutney with vadagam and curry leaves.

Enjoy with idlies or dosai.
Note: Use red chilli or green chilli instead of green peppercorn.


Green peppercorn/Pacha Kurumulaku:

I already uploaded another photo like this in Chicken with green peppercorn fry, but I'm showing this up for vegetarians.

Read More

Banana Bundt Cake

Happy Mother's Day!

Here is the original recipe.
Ingredients:
AP Flour - 3 cups
Unsalted butter - 2 sticks (8 ounces at room temperature)
Eggs (large) - 2 (I used 3 Indian eggs)
Sugar - 2 cups
Baking soda - 2 tsp.
Sour cream/plain yogurt - 1 cup (I used plain yogurt)
Bananas (very very ripe) - 4 (mashed)
Vanilla essence - 2 tsp.
Salt - 1/2 tsp.

Method:
Pre-heat the oven at 350°F and butter the 9 to 10 inch bundt pan.
Whisk flour, baking soda and salt.
Beat the butter till creamy.
Add the sugar and beat till fluffy and pale.
Add the vanilla essence and the eggs (one at a time and beating the batter for a minute after each egg).
Then add the bananas and beat at a lower speed.
Mix in the half-dry ingredients. Then add the plain yogurt and add the remaining dry ingredients.
Pour in the batter in the bundt pan and smooth at the top.
Bake for 55-75 minutes or until the tester comes out clean (mine took 55 minutes).
Transfer the cake to a rack and let it rest for 10-20 minutes.
Unmold onto the rack and let it cool at room temperature.


Note:
If the cake browns too quickly, cover it loosely with a foil like a tent.
If you want icing to sweeten up your bites you can sprinkle icing sugar.


Sent off to Jo's "Mother's Day Event".

Read More

Sprouted Green Gram Paniyaram

Ingredients:
Sprouted Green Gram - 1 cup
Wet aval/poha/beaten rice - 1 cup
Sweet corn - 1 cup
Carrot - 1 (grated)
Capsicum - 1 (finely-chopped)
Onion - 1 (finely-chopped)
Ginger - 1 tsp. (chopped)
Garlic - 1 tsp. (chopped)
Ground cumin - 1 tsp.
Ground coriander - 1 tsp.
Coriander leaves - 3 tbsp. (chopped)
Salt
Baking soda - 1 pinch

Method:
Grind green gram, aval, carrot and sweet corn.
Add capsicum, onion, ginger, garlic, ground cumin and coriander, coriander leaves, salt and a pinch of soda.
Mix well. Heat paniyaram griddle and add few drops of oil to each hole of the paniyaram griddle.
Pour the mixture with a spoon. Cover and cook for 5-6 minutes. Reverse the paniyaram and continue again for 5-6 minutes or until cooked.
When both the sides are crispy remove from vessel and enjoy with green chutney.
Source: Newspaper

Sent off to Susan's "MLLA-23" event.

Read More

Rava Kesari

Ingredients:
Fine rava/sooji/semolina - 1 cup
Sugar - 1 1/2 cups
Hot water - 2 1/2 cups
Ghee - 2 1/2 tbsp. + 1 1/2 tsp.
Warm milk - 1/4 cup
Saffron strands - a few strands
Cashewnuts - 6
Raisins - 8
Ground green cardamom - 1 tsp.
Saffron food color - 2 to 3 pinches

Method:
Add 3/4 tsp. of ghee in a small kadai and roast the cashewnuts and raisins. Keep aside.
Add the saffron strands in warm milk and keep aside.
Heat 3/4 tsp. of ghee in a non - stick kadai.
Add the rava and start to fry for 3 to 4 minutes.
Dissolve the saffron food color in hot water.
Pour the hot water in the roasted rava and start to mix well and break the lumps if any formed.
Stir and allow the rava to cook.
Now add the sugar and stir well. When the sugar is fully dissolved, add the 2 1/2 tbsp. of ghee and mix well.
Now add the warm milk with saffron strands, ground cardamom, roasted cashew nuts, raisins and mix well.
When the kesari leaves the sides of the kadai, remove from heat.
Have the kesari warm or at room temperature.

Sent off to Priya's "CWS-Cardamom Seeds" event and Jyoti's "Mother's Day Event".

Read More

Chicken Biryani (Version 2)

Ingredients:
Chicken - 1/2 kg
Basmati rice - 2 1/2 cup
Coconut milk - 1 1/4 cup
Water - 2 3/4 cup
Onions - 5 (sliced thinly)
Tomatoes (ripe) - 4 (chopped)
Ginger - 2 inches
Garlic - 10 cloves (small)
Mint leaves - a handful
Coriander leaves - 3 tbsp.
Curd - 3 tbsp.
Kashmiri red chilli powder - 1 tsp.
Green chillies - 4 (slit into halves longitudinally)
Cinnamon - 1 inch
Mace - 2
Kalpasi/Dagad phool - 2
Black cardamom - 2
Bay leaves - 2
Cumin seeds - 1/2 tsp.
Black pepper - 4
Cloves - 2
Salt
Oil
Ghee - 3 tsp.
Lemon juice - a few drops (optional)

Method:
Wash the chicken and cut it into bite-sized pieces.
Grind ginger, garlic, cinnamon, mace, cloves, black pepper, cumin seeds, dagad phool and black cardamom.
Marinate chicken pieces with ground paste, green chillies, mint leaves, coriander leaves, curd, salt, chilli powder and keep aside.
Soak the rice in water and keep aside.
Heat oil in a pressure cooker.
Add bay leaves, onions and sauté till the onions change to golden color.
Now add the tomatoes and sauté till it becomes mushy.
Add the marinated chicken with masala and sauté for 5 to 8 minutes.
Now add the soaked rice without water and 2 tsp. of ghee.
Stir gently.
Add coconut milk and water.
Check for salt and add if required.
Cover the pressure cooker with its lid and add the weight.
Pressure cook till one whistle and simmer for 5 minutes.
Remove from heat after 5 minutes.
When the pressure drops, remove the lid and spread the rice on a large wide plate.
Sprinkle the remaining ghee and add lemon juice before serving.
Also remove the bay leaves before serving.
Enjoy this tasty biryani with chicken fry and raita.
Sent off to Priya's "CWS-Cardamom Seeds" event.

Read More

Green Peppercorn Chicken Fry

Ahem! I'm back! :) I thought it would take weeks or months to get the computers fixed, but my husband (who is a lazy guy) spent a whole day to get them fixed!!! Half day was spent in buying the hardware parts and half day spent in setting them up. Okay, today's recipe is green peppercorn chicken (which is good for people suffering from cold). Although, green peppers aren't available here, my relative from Bangalore sent it to me as a gift.

Ingredients:
Chicken - 3/4 kg
Onions (medium) - 5
Ginger - 2 inches
Garlic (small) - 10 cloves
Cinnamon - 1 inch
Fennel seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Black peppercorns - 5
Green peppercorns - 3 medium sprigs
Green cardamom seeds - 2
Curry leaves - 1 sprig
Red chilli powder - 1 tsp.
Salt
Oil
Turmeric powder - a pinch
Coriander leaves (chopped) - 2 tbsp.

Green Peppercorns

Method:
Cut the chicken into bite-size pieces.
Grind ginger, garlic, cinnamon, green cardamom, fennel seeds, cumin, green and black peppers.
Marinate the chicken with ground paste along with salt, chili powder, turmeric powder and curry leaves. Keep aside.
Chop the onions.
Heat oil in a kadai and add the onion pieces.
Sauté till it changes color. Now add the marinated chicken pieces and start to fry.
Cover the kadai and cook the chicken by stirring in between.
When the chicken turns tender, remove the lid and sauté till the chicken becomes dry.
Enjoy as a side dish for chapathi or for biryani.

Sent off to Priya's "CWS-Cardamom Seeds" event.

Read More