Madhu's cooking gallery - Kaleidoscope gallery

Puli aval / hulisenu avaliki

2009-05-07T21:22:00.000-07:00

Aval(hard variety) – 2 cups

Tamarind – size of a small lime

Salt

grated coconut - 1 tbsp

For Seasoning

Mustard seeds

channa dal

urad dal

jeera

red chillies - 4

peanuts

sesame seeds

curry leaves

turmeric

Soak tamarind in water and extract the juice.
Wash the aval well.
Add the tamarind juice to the aval and soak it for about 15 mins. (May be less if the aval is thin)
Now heat the pan, Add oil. When the oil is hot, add the items in the season and saute it for few mins.
Now add the tamarind aval mix and mix it well.
Add salt and now add coconut.
Yummy aval is now ready. Serve it hot.

I am sending this entry to Mahimaa's 15 min cooking

This entry also goes to EC's WYF's Easy cooking

Sundal

2009-05-07T21:09:00.000-07:00

Red kidney beans and channa - 1 cup

raw mango

green chillies - 3

grated carrot

coconut

coriander leaves

Mustard

onion

Soak red kidney beans and channa for 8 hrs and pressure cook it with salt.
Take out the cooked beans and add cut mango, grated carrot, coconut, coriander and mix it well.
Heat oil in a pan and add mustard and saute the onions, green chillies and curry leaves.
Add it to the mixed beans. Add lemon juice if required.

Sending this to Mahimaa's 15 min cooking

Ven Pongal

2009-05-07T20:58:00.000-07:00

Raw rice - 1 cup

Moong dal - 1/2 cup

Jeera 2 tsp

Peppercorns 10 nos

ginger - 1 small piece

Seasoning

mustard

cashewnuts

curry leaves

salt

Heat the pan. Pour a tbsp of ghee. Roast the cashew and set it aside.
Now pour more ghee if required and roast the dhal until it turns red.
Now mix the rice and the roasted dhal and add 3 1/2 to 4 cups of water.
Add jeera, peppercorns, ginger and salt.
Place it in a cooker and let it for about 5 whistles.
Meanwhile in a small pan, heat ghee, add mustard and when it splutters add curry leaves and more jeera if required and mix it when the pongal is out of the cooker.
Serve it hot with chutney and sambhar.

I am sending this entry to Mahima's 15 min cooking.

This also goes to EC's WYF: Quick Meal event

Ragi dosa

2009-04-19T15:04:00.000-07:00

Ragi flour - 3 cups

Rice flour - 1 cup

urad dal - 1 cup

methi seeds - 1 tbsp

salt

Soak urad dal with methi seeds for 2 hrs. Grind it to a smooth batter.
Now add ragi flour, rice flour and salt as required and mix it to dosa consistancy.
It is not necessary that the batter should get fermented.
Optionally, you can also add fried onions, green chillies and jeera to the batter and make dosas. Serve it with chutney of your choice.

Poha chivda / Aval mixture

2009-04-02T14:19:00.000-07:00

Super thin poha - 3 cups

green chillies -2

curry leaves

mustard - 1 tbsp

peanuts - 10

cashews - 10

almonds - 10

dry grapes

turmeric

salt

Take 3 cups of thin poha in a microwave-safe bowl. Microwave it for about 2 to 3 mins. Poha will be very crispy by now. Set it aside.
Meanwhile pour 3 tsps of oil in a pan. When it is hot, add mustard.
Let it popup. Now add finely cut green chillies and curry leaves.
Saute it well. Now add peanuts, almonds, cashew and roast it well.
Add dry grapes and saute it too. Add turmeric and salt.
Add the crispy poha and mix it well along with the other ingredients. Fry it for 1 or 2 mins and turn off the stove.
When it cools down, you can store it in an air-tight container for 3 or 4 days too.
Perfect for evening snack!

I am sending this entry to " Meals on Wheels event hosted by Lakshmi "

Badam milk

2009-03-28T18:20:00.000-07:00

Almonds - 20

Milk 2 cups

Sugar 2 tbsp

Saffron strands few (soaked in milk)

Cardamom 6 crushed or cardamon powder 1 tsp

Soak almonds in water for 5 or 6 hrs, remove the skin and grind it to a smooth paste adding milk. you can add the sugar along with that. Soak saffron strands in milk for few mins. Mix the grounded paste and the saffron mix along with the milk and stir well. Add cardamon powder and mix it well. Serve it hot or cold.

I send this entry to JZ's @ Tasty treat's Lets Go Nuts: Almonds

Beetroot Chutney

2009-03-28T14:57:00.000-07:00

Beetroot - 1 (or 2 depending on size)

urad dal - 1 tbsp

red chillies - 2

green chillies - 2

tamarind - a little

For seasoning

Mustard seeds

Asafoetida

curry leaves

Pour a tsp of oil and roast the urad dal and red chillies
In the same pan, Grate or dice the beetroot and cook it till it gets soft
When it cools down, grind everything by adding green chillies, tamarind and salt.
Season it with mustard and curry leaves.
This taste great with hot rice and ghee!

I send this entry to FIC Pink/Rose hosted by Priya

Tomato kurma

2009-03-28T14:53:00.000-07:00

Tomatoes - 5

onion - 2

Green chillies - 2

turmeric powder

chilly powder

garam masala powder

salt

To grind

Pottukadalai/split gram dal - 1 tbsp

coconut - 1 tbsp

garlic - 3 pods

fennel seeds - 1 tsp

khus khus - 1 tsp

green chillies - 3

cardamon - 1

Pour a tbsp of oil. When it is hot, add mustard. When it splutters, add chillies and onion and saute well.
Now add the diced tomatoes and let it cook till soft.
Add turmeric, chilly powder, garam masala as required.
Grind all the ingredients in the 'to grind' list to a fine paste
Add this paste to the pan and mix it well and let it boil. Add water as required.
Garnish it with coriander leaves.
Serve it with dosa or appam. It taste really good!

I send this entry to Sanghi's "Fall in love (FIL) - tomato" event

Thank you Varsha for pass on this wonderful award!

Thank you Gayathri for giving me the participation award for Magnificent click contest !

Sago vada

2009-03-21T21:42:00.000-07:00

Ingredients-

Sago/Sabudana/ Javvarisi 1cup

boiled Potatoes - 2 big ones

rice flour - 2 tbsp

Red chilly powder- 2tsp

onion - 1 finely chopped

coriander and curry leaves

Salt

Soak the sago for 3 hrs in water.
Now add the boiled potatoes, mash it well and mix the sago, rice flour, red chilli powder, salt, coriander and curry leaves
Make small balls of it and flatten them.
Deep fry them in hot oil until they are crisp and brown.
Serve hot with ketchup or some spicy chutney.

I am sending this entry to "Cooking for Kids Event- Potato" hosted by Deepa Hari

Bread cutlet

2009-03-21T20:49:00.000-07:00

As I was browsing for some instant snacks, I came across Mahimaa's Indian vegetarian kitchen - Bread cutlet recipe which is quick and a easy snack. Cutlet with out potatoes.. really sounded interesting and I gave it a try. It was a hit! I followed her recipe as such, but did not have zucchini and panner. I used red chilli powder and omitted green chillies

Bread - 6 slices

Onion

cabbage

peas

carrot

capsicum

turmeric

red chilli powder

MTR multipurpose powder

coriander and curry leaves

salt

Heat 1 tbsp of oil. Saute onion.
Add the other veggies and fry till they are cooked.
Add turmeric, chilly powder, MTR powder and salt.
Then add coriander and curry leaves.
Turn of the stove and let it cool.
Now, take clean water in a bowl. Dip the bread in water for a sec and take it out immediately. Squeeze excess water.
Now mix all the veggies and the bread together. Make sure that the dough is not watery.
Take the dough, roll it to a ball and make the cutlets and shallow fry them in a tava, until they are brown and crisp.
Serve it with ketchup! Perfect for evening snack.

I am sending this to Ashwini's spice cuisine's - MBP:Snacks&Savouries

Thank you Lavanya for passing this cute hearts!

Tomato raitha

2009-03-19T21:20:00.000-07:00

Ingredients

To grind

Tomatoes - 3

Green chilli - 3

coconut 2 tbsp

mustard little less than 1/4 tsp

----

List 2

curd - 2 tbsp

curry leaves

coriander leaves

asafoetida

salt

Grind all the items in "To grind" list and mix it with curd. Add salt as required. Heat a tbsp of oil, splutter some mustard seeds and add asafoetida and garnish with curry leaves and coriander leaves. We have it with chappathi, or it goes well with any type of spicy kootu.

I send this entry to Sanghi's "Fall in love (FIL) - tomato" event

Kids lunch box item - Chappathi roll

2009-03-19T21:15:00.000-07:00

Ingredients

Chappathi

cheese

To make the Stuffing
Potatoes - 3
Other veggies (grated carrot,cabbage, peas)
chilli powder - 1 tsp
jeera - 1 tsp
turmeric
mustard
curry leaves
salt

I prepare this for lunch to my 5 yr old son. I do make the stuffing during the weekend and store it in the fridge. I use ready made rotis, or just kneed the chappathi flour the previous day and store it so that it will quick and easy to prepare during the busy weekdays. I use the leftover chappathis cooked the previous night too. This will be a nice filling lunch for the kids and perfect lunch box item. Specially for toddlers, who doesn't know to eat chappathi along with the curries given separately.

Cook the chappathi.
Place the cheese on the center of the chappathi. You can use cheese slice or shreeded cheese of any kind.
Now, heat the stuffing in a microwave for couple of minutes and spread them on the cheese. Cheese will melt on the hot chappathi and when the stuffing is hot.
Then roll the chappathi.
Now, slice it to bite size pieces.
In a separate box pack the raitha or ketchup.

Kothu Parota

2009-03-14T12:32:00.000-07:00

Ingredients

Parota - 4

diced veggies - cabbage, carrot, capsicum

onion - 1 or 2 (if it is small in size)

tomato - 1

turmeric

chilli powder

green chillies - 4

garam masala powder - 1tsp

curry and coriander leaves

salt

To grind

fennel seeds - 1 tbsp

dhaniya - 1 tsp

cloves - 2

cumin - 1 tsp

cinnamon 1 inch piece

cardomon - 1

garlic - 4 pods

ginger 1 in piece

khus khus - 1 tsp

I used ready made instant parota. First cook the parata and set it aside.
Grind all the ingredients in "to grind" adding little water list and keep it ready.
In a pan heat 2 tbsps of oil and saute the onions.
Add tomatoes and the diced veggies. Stir fry it and not overcook it.
Now add turmeric, chilli powder, garam masala and saute it well.
Then add the grounded masala and saute it untill the excess water evaporates.
Now slice the cooked parota's into pieces.
Add this to the cooked veggies and mix it well.
Garnish it with coriander leaves and serve it with raitha.

I sometimes make the same with leftover chappathi's or puri's too.

Thank you Vibaas for including me in your circle of friends. I love it!

Simple fried rice

2009-03-10T15:10:00.000-07:00

This is a quick, kids friendly fried rice and a perfect lunch box item.

Ingredients

rice - 1 cup

veggies - cabbage, carrot, beans - 1cups

onion -1

garlic - 3 pods

spring onion green few

cashews - 10

pepper - 2 tsp

salt

Cook rice separately. You can use basmathi rice which has a nice flavour. Since I ran out of it, I used the ordinary raw rice.
In a pan, add a little ghee and roast the cashews and set aside.
Add a tbsp of butter, now saute the garlic and onion well.
Now add all the vegetables and stir fry it.
Add pepper powder and salt.
When it cools down, add the cooked rice and mix it well.
Sprinkle with spring onions and garnish it with cashews.
Kids like this when served with ketchup. Simple raitha would be perfect too!

I send this picture to Magnificent click contest hosted by Gayathri of justurs blog.

Methi Paratha

2009-03-07T18:36:00.000-08:00

Ingredients

Wheat flour

Fresh methi leaves - 2 bunches

Grated ginger and garlic

Dhaniya - 1 tbsp

red chillies - 2

jeera - 1 tsp

salt

Wash and clean methi leaves.
Make a coarse powder of Dhaniya, red chillies and jeera
Shift wheat flour, methi leaves, ginger garlic, coarse powder, salt.
Add warm water and make a soft dough.
Let the dough sit for an hour.
Now roll the dough to rotis and cook it on both the sides using the tawa.
Serve it with any side dish or simple dal or raitha/pickle.

Wheat halwa

2009-03-04T18:41:00.000-08:00

The traditional wheat halwa is prepared by soaking the whole wheat grain and grinding it. But, this is the instant halwa type, where you prepare it from the wheat flour.

Wheat flour - 1 cup
sugar - 1 1/4 cup
milk - 1 cup
Ghee - 3/4 to 1 cup
cardamon powder, cashews, almonds as required

In a pan, add milk and sugar and heat it until all the sugar melts well.
In an other pan, add 1 tbsp of ghee and roast well, the cashews and almonds and set it aside.
In the same pan, add wheat flour and roast it well. Add 2 tbsps of ghee and roast it well until the raw smell goes and the flour changes in color. Be careful in this step and keep on stirring as it will get burnt quickly.
Keep the flame in sim, and add cardamon powder and ghee as you roast it.
When it is done, add the milk and sugar mix to the flour pan and stir it.
Add the remaining ghee and stir it well, until all the liquid is absorbed and the halwa leaves out the pan, as we have added enough ghee.
At this stage, transfer it to the serving bowl and garnish it with cashews and almonds.

The first time I prepared this, I used 1:1 ratio of flour to sugar. But the sugar was very less. This time, I added 1 1/4 and came out just fine!

This entry goes to "JFI: Wheat" event.

Spicy Cauliflower kurma

2009-03-03T21:08:00.000-08:00

Ingredients

Cauliflower florets - 15 - 20nos

onion - 1

tomato - 1

Green chilli - 2

turmeric

lemon juice - 1tbsp

salt

List 1

channa dhal - 2 tsp

red chillies - 2

Dhaniya - 1 tbsp

List 2

peppercorns - 6

cinamon - 1/2 inch piece

cloves - 2

fennel seeds - 1 tsp

khus khus - 1 tsp

cardamon - 2

ginger - 1 inch piece

garlic - 1 or 2 pods

coconut - 2 tbsp

Clean the cauliflower florets by dropping it in boiling hot water with salt added to it for about 10 mins.
Roast the ingredients in the list 1
Then grind the ingredients in the list 1 and list 2 and make it a smooth paste.
In a pan, heat 2 tbsp of oil and saute the onions.
Add chopped tomatoes to it. Now add turmeric and green chillies to it.
Add the cleaned cauliflower and let it cook.
Now add the grounded paste and add water as required.
Add salt and let it boil well.
Squeeze lemon juice.
Garnish it with fresh coriander leaves.
Serve it with rice or roti's/puri!

Thank you Sriharivatsan for passing this wonderful award to me!! Very thoughtful of you! Thanks again!

Carrot Kheer

2009-03-01T12:19:00.000-08:00

Ingredients
Baby carrots - 20 or regular fresh carrots - 4 big ones
Milk - 2 cups
sugar - 3 cups
ghee roasted cashews - 10
Cardamon - 6

Pressure cook baby carrots, along with that add 2 or 3 cardamons, so that as the raw smell goes, the cardamon gives nice aroma to it.
Meanwhile boil milk adding sugar to it. Boil it so that I gets to a thick consistency.
When the carrots are cooked and cools down, add cardamon to it and grind it just once.
Take this out and add it to the boiling milk and sugar. Let it boil for couple of minutes and turn it off.
Garnish it with cashews.
Serve it hot or cold.

Vada sambhar

2009-02-25T21:03:00.000-08:00

For Sambhar

Pearl onions/sambhar vengayam - 20 nos

Thoor dal - 2 cups

Tamarind pulp - 2 tbsp

turmeric

asafoetida

Seasoning

Mustard - 1tsp

jeera - 1 tsp

red chilly - 1

curry leaves

List 1

Coriander seed - 1 tbsp

red chillies - 5

channa dal - 1 tsp

fenugreek - 1 tsp

Jeera - 1 tsp

raw rice - 1/2 tsp

coconut - 2 tbsp

Pressure cook thoor dal adding enough water and turmeric.
Add a tsp of oil and fry the all ingredients, except the coconut in the list 1.
Then, when it cools down grind it along with the coconut and set it aside.
Deskin the pearl onions.
Add 2 tsps of oil. Add mustard and when it pops up, add jeera, chilly and curry leaves.
Now add the onions and saute it well.
When it is done add the tamarind pulp and let it boil.
Now add turmeric, asafoetida and the grounded mixture and let it boil.
Add the cooked dal and let it boil well. Since we are going to have it for vada, it can be watery.
Garnish it with fresh coriander leaves.

For vada

Urad dal – 1 cup

Green chillies – 2

Ginger - small piece

Curry leaves

Salt

Soak urad dal for about 4 hours.
Grind it by adding very little water.
Take it out and mix it with chopped green chillies, grated ginger, curry leaves and salt.
Heat the kadai, when it is hot, add oil and then let it heat. Doing this way, the food absorbs less oil.
Take a plastic sheet or banana leaf, wipe it with little water.
Take a small portion of dough on the sheet.
Wet your fingers and slightly flatten the dough and put a hole in the middle. This ensures that the dough gets cooked completely in the center as well.
Gently transfer the dough to the oil and deep fry till its golden brown.

Take of the excess oil using paper towel and transfer it to sambhar and let it soak for few mins. Garnish it with raw onions and coriander. Yummy and filling snack right?

The crisp and mild mannered vada, when married with the spicy sambhar gives birth to a culinary sensation that just explodes in your mouth! :-) ha ha..

I send this to Ashwini's Lentils mela event.

I also send this to Garnishing Event by Food fanatic

Gobi Paratha and an Award!!

2009-02-23T17:19:00.001-08:00

Ingredients:

For the Dough:

3 cups Whole Wheat Flour

Warm Water

Salt

For the Filling:

2 cups Cauliflower Florets

1 Onion

2 tsp red chilli powder

1 tsp Jeera

1 tsp cumin and coriander powder

1 tsp any garam masala powder (I used MTR multipurpose curry powder)

½ tsp Turmeric Powder

Fresh Coriander Leaves

Salt

Dough and filling

Knead the flour, by adding warm water and salt and make a pliable dough. Cover it and keep it aside for an hour.
Now, for the filling grate the cauliflower florets and chop the onions finely.
In a pan, pour a tsp of oil, when it is hot, add jeera.
When jeera turns brown add onion and saute it well till it is soft.
Add turmeric powder, chilli powder, coriander and cumin powder and saute well.
You will get nice flavour, when you use green chillies. But to you serve it for kids, it avoid using that and substitute it with red chilli powder.
Now add grated gobi and saute it well, until they are cooked.
Add salt and fresh coriander and saute it until all the water evaporates and filling is dry.

Gobi Paratha

Knead the dough well and make equal medium sized balls.
Roll the dough to thick roti.
Now place about a tbsp of filling in the middle and close it by bringing the other edges in the middle and make the stuffed ball.
Dust with the flour and roll it into thick roti's using rolling pin.
Place it in hot tawa and cook it on both the sides until golden brown.
Serve it hot with raitha and pickle.

Whenever I do stuffed parata's, I prefer to serve it with raitha and pickle, so that you get the taste if the stuffed parathas to the fullest.

Onion tomato raitha

Thick curd - 1 cup

Onion - 1/2

tomato - 1

green chillies

coriander and curry leaves

salt

Chop onions and tomatoes and chillies finely. Add it to thick curd and add salt. Garnish it with fresh coriander and curry leaves.

This Gobi paratha with onion/tomato raitha and pickle goes to Asvadha's Made for each other event.

I also send this to JFI - Cauliflower hosted by Indira's Mahanadhi blog

Vidhya of Appetizing recipes has passed on this wonderful award to me! This is my first award! Thank you very much Vidhya!

Congratulations to A R Rahman & Resul Pookutty on winning the Oscar!

2009-02-23T17:14:00.000-08:00

A R Rahman & Resul Pookutty, you both have made billions of Indian's proud and held our Nation high! Our eyes were glued on to TV during the Oscars. Our joy knew no bounds when the Humble Genius ARR said "Ella Pugazhum Iraivanuke!" and when Resul said "I dedicate this award to my country India!"

Bhindi masala / Okra curry

2009-02-19T20:43:00.000-08:00

Bhindi - 15 - 20 Nos

Onions - 2

Tomatoes - 3

Green chillies - 2

Red chilli powder - 1

tsp

Garam masala powder - 1/2 tsp

Cashewnut - 8 - 10

Saunf - 1/2

1 tbsp - thick curd

salt

List 1

Red chilli - 2

Dhaniya - 2 tsp

poppy seeds - 2 tsp

Jeera - 1/2

Wash and wipe dry the bhindi. Cut it lengthwise.
Deep/shallow fry them in oil until they loose the stickyness and are crisp.
If using a microwave, spread them over a microwave safe plate and microwave for 5-7min. Do it in batches may be 6-8 in a batch.
If you don't want to deep fry them, you can just fry them as how you make it for poriyal.
Now, First roast the cashewnut, take it out and then put all the ingredients in list 1 and fry it.
In the same pan, add 1 tbsp of oil. Add the chopped onions and saute it well. Take it out and let it cool.
Then, add a 2 tsp of oil and when it is hot, add jeera and saunf.
Add finely diced tomatoes and saute it well.
Add turmeric, garam masala powder, red chilli and slit green chillies in now.
Meanwhile, grind the sauted onions, cashewnuts and roasted ingredients in the list 1 and make it a fine paste.
Tranfer the grounded masala, and mix it along with the softned tomatoes. Add salt as required.
Now add a tbsp of thick curd.Let it boil well.
At this stage, add the fried bhindi's to the gravy and garnish it with coriander leaves.
Bhindi masala, taste yum with Chappathi's.

Curd Semiya

2009-02-17T16:07:00.000-08:00

Ingredients

Semiya - 1 cup

Curd - 3 cups

salt

Seasoning

red chilli - 2

grated ginger

jeera

mustard

curry leaves

Garnishing

Carrot

coconut(optional)

coriander leaves

You can also use

raisins

grapes

pomegranate's

for garnishing.

Method:

In a wide pan add around 3 cups of water and heat it.
Add salt and a drop of oil.
Now add the semiya and let it cook. Make sure it is not overcooked.
When it is cooked and the semiya is soft, switch off the heat, and drain the water completely and run it through cold water and then drain it completely using the colander and let it cool. This prevents the semiya from sticking together.
Now in a big bowl, take 3 cups of curd.
To it add a little salt. Remember, we have already added a little to semiya.
In a pan add 1 tbsp of oil and prepare the seasoning, by adding mustard, jeera, ginger, red chillies and curry leaves.
Transfer it to the bowl of curd.
Now add the cooled semiya into the curd and mix it well.
Put in grated carrots, coriander leaves and other garnishing ingredients to the curd semiya and mix it well.
Yummy curd semiya is ready to serve!

This can be had as a light tiffin in the evening or for dinner, when you feel eating something light with less oil. Kids would love this..! It taste great with any pickle!

Tomato dosa

2009-02-16T21:05:00.001-08:00

Dosa batter - 4 cups

Tomatoes - 4

Red chillies - 2

salt

This is a simple tiffin, yet taste great. :) Grind the tomatoes along with red chilles and mix it with the dosa batter. Adjust salt accordingly. Serve it with onion chutney!

Kitchen Masterpiece

2009-02-16T20:48:00.001-08:00

I am sending these entries to "Kitchen masterpiece" event hosted by Chitra Amma's Kitchen. I came up with few entries.. and here it goes...

Flower dosa - Tomato dosa with potato curry

Lentils rug - Made out of fine lentils green moong dal, thur dal, massor dal and gram dal

Heart: Made with love using cereals "coco puffs" and "Post with almonds" varieties.

Bisi bele bhath

2009-02-14T14:58:00.000-08:00

Ingredients

Raw rice - 1 cup

thoor dhal - 1 cup

Diced veggies (carrot, beans, turnip, chowchow) - 1 cup

coriander & curry leaves

tamarind pulp - 1 tbsp

coconut (or dry coconut/kobari) - 1 tbsp

mustard

turmeric

asofetieda

salt

List 1

Coriander seed - 1 tbsp

channa dal - 1/2 tsp

urad dal - 1/4 tsp

thor dal - 1/4 tsp

peppercorns - 5 nos

Red chillies - 5

fenugreek - 1 tsp

sesame seed - 1/4 tsp

jeera - 1 tsp

raw rice - 1 tsp

First put rice and thoor dhal together and wash it well.
Transfer the mix of rice and dhal in a big vessel add, 6 cups of water to it.
Add a tsp of turmeric and 1 tsp of oil and pressure cook it for 5 whistles.
In a pan, add a tsp of oil and roast all the ingredients in the list 1 and keep it aside.
When it cools down, add coconut and grind it to a smooth paste.
Meanwhile in a big pan, add 2 tbsps of oil (preferably kadalai ennai/peanut oil).
When it is hot, add mustard and when it splutters add jeera.
Then add curry leaves and asofetida.
Now make a liquid of tamarind paste and pour it in the pan.
Add turmeric and salt.
Now add the grounded paste and add enough water and let it boil.
Take out the rice and dhal mix, and transfer it into the pan of the boiling mixture.
Mix it well and keep it in flame for couple of minutes and garnish it with coriander and curry leaves.
Serve it with tomato raitha. Yum!

This entry goes to Ashwini's Lentils mela event.

Coriander rice /Kothamalli satham

2009-02-14T14:28:00.000-08:00

Ingredients

Fresh green coriander leaves - 2 cups

tamarind pulp

onion - little (optional)

mustard

salt

List 1

urad dal - 1 tsp

channa dal - 1/2 tsp

red chilli - 2

coriander seed - 1/2 tsp

jeera - 1/2 tsp

Chop and soak coriander leaves, in enough water and wash it off thoroughly.
In a pan, dry roast all the ingredients in the list 1 and set it aside.
Grind the coriander leaves along with the roasted ingredients along with tamarind pulp by adding little water, if required and make it to a fine paste.
Cook rice separately in the cooker
Now add a tbsp of oil and when it is hot add mustard to it.
When the mustard splutters, add little jeera and add chopped onions if used.
Add salt as required.
Now add the grounded paste and saute it until the excess water evaporates.
Let it cool down.
Mix it with rice and kothamali rice is ready!

Capsicum curry

2009-02-14T14:00:00.000-08:00

Ingredients

Capsicum - 2

Tomato - 2

onion - 1

turmeric

salt

List 1

Roasted peanuts - 10

Jeera - 1 tsp

Sesame seed - 1 tsp

Poppy seed - 1 tsp

Coriander seed - 1/2 tsp

Red chilli -2

tamarind pulp - 1/2 tsp

Heat the kadai.
Add a teaspoon of oil in it.
Roast the ingredients in the list 1 and keep it aside.
Pour in 1 tbsp of oil. When it is hot, add onions and saute it well.
Then add chopped tomatoes. Add turmeric powder.
Take a little portion of onion, tomato sauteed in the pan and grind it along with the ingredients in list 1 including the tamarind pulp and make it a smooth paste.
Now in the pan add chopped capsicum and cook it well.
Now add the grounded paste salt and let it boil by adding water as required. Garnish it with coriander leaves. Spicy capsicum gravy is ready!

Besan masala roti

2009-02-12T19:50:00.000-08:00

Ingredients

Besan 1 cup

Wheat flour - 1 cup

onion (finely chopped, a little, just for flavor)

coriander & curry leaves

salt

list:1

Dhaniya 1 tbsp

red chili 2

Jeera 1 tsp

Grind the ingredients in the list 1 to a coarse powder. Mix all the flour, ground powder from list 1, finely chopped onions, curry and coriander leaves, salt. Knead all the ingredients with warm water and make it to a soft pliable dough. Keep it covered for about 1 hour. Split the dough into small balls and make parathas. In a hot tava, put the roti and cook it well. Smear it with ghee or butter and serve it with hot curry, raitha or pickle.

This entry goes to "RCI Haryana event" hosted by simpleindianfood blog.

Milagu rasam / Goddu saru

2009-02-11T13:21:00.000-08:00

This rasam feels good when you have cold or fever or when you feel like having some light lunch after a continues heavy eating.

So here I go to the recipe

List 1

Jeera - 1tbsp

Peppercorns - 15

coriander seed - 1/4 tbsp

channa dal - 1/4 tbsp

Thur dal - 1/4 tbsp

curry leaves - 1 string

List 2

Tamarind - Little (coin size)

tomato - 1

coriander leaves

mustard

turmeric

Jaggery - 1/2 tsp

First in a hot pan, dry roast the ingredients in list 1 and when it cools, powder it and keep it ready. Put a teaspoon of ghee and when it is hot add mustard and curry leaves. Add the sliced tomatoes and fry it well. Then make a nice watery paste of tamarind and add more water if required. Add salt to it. Let the liquid boil very well. Now add the grounded powder to it. When it boils, add jaggery. Add curry and coriander leaves and boil it for few mins. Serve it with hot rice.

I send this to "Think spice..Think pepper" hosted by Divya Vikarm.

Peerkangai thogayal / Ridgegourd chutney

2009-02-11T13:12:00.000-08:00

Ridgegourd - 1 cup sliced

Urad dal - 1 tbsp

channa dal - 1/4 tbsp

Red chillies - 3

tamarind (little)

curry leaves

asoefetida

salt

Add a teaspoon of oil and roast the dal's along with red chillies along with curry leaves, take it out and set aside. Then add the cut ridgegourd slices and fry it well. When it all cools down, grind it along with asoefetida, tamarind and salt.

This entry goes to "Chutney/Dip mania @ Mane adige" event

Appam with thakkali vegetable kurma

2009-02-07T14:53:00.000-08:00

Ingredients for Appam

Raw rice - 1 cup

urad dal - 1/4 cup

fenugreek - 1 tsp

coconut - 2 tbsp

Soak the ingredients for 3 hrs and grind it to a smooth batter, by adding coconut. Add salt and let it ferment for 8 hrs. Now, the batter is ready to make sweet appam!

Tomato vegetable kurma

Tomatoes - 4

onion - 1

vegetables (carrot&potato) - 1 cup

list 1

coconut - 1 tbsp

fennel seed - 1 tsp

garlic - 2 pods

ginger - 1 inc piece

garam masala - 1 tbsp

green chillies - 3

In a pan, add 2 tsp of oil. Add cut onions and saute it. Then add tomatoes and when it is soft, add the veggies. Add turmeric and fry it well. Meanwhile grind the ingredients in the list 1 and add it to the pan. Add water and salt as required and garnish it well with curry leaves and coriander leaves. Add lemon juice if required.

Thakkali kurma goes to FIC orange hosted by Aparna.

Red pumpkin chutney /Red poosanikai thuvayal

2009-02-07T14:41:00.001-08:00

Red pumpkin pieces - 5 (1 cup)

Urad dal - 2 tbsp

thoor dal - 1/4 tbsp

Channa dal - 1/4 tbsp

Red chillies - 3

tamarind (little)

curry leaves & coriander leaves

asafetida

salt

Add a teaspoon of oil and dry roast the dal's along with red chillies along with curry leaves and coriander leaves. Then add the cut pumpkin and roast it. When it all cools down, grind it along with asoeftida, tamarind and salt. This goes great with hot rice or chapati.

This entry goes to "Chutney/Dip mania @ Mane adige" event

Rasavangi /Brinjal gravy

2009-02-07T14:38:00.000-08:00

List1

Channa dal - 1 tsp

coriander seed - 1/2 tsp

red chillies - 2

jeera - 1/2 tsp

fenugreek - 1/4 tsp

sesame/ellu 1/4 tsp

curry leaves

List 2

Brinjal - 4

coconut - 1 tbsp

mustard

turmeric

tamarind - lemon size

Add a tsp of oil and roast the items in list 1 and set aside. Soak tamarind in water and make a liquid. Cut brinjal lengthwise. Add oil (preferably peanut oil) and when it is hot add mustard and when it splutters, add the cut brinjal and fry it well. Add turmeric to it. Add tamarind water to it and let it boil. Meanwhile grind the roasted ingredients along with coconut to a smooth paste. Add this paste to the boiling mix and let it boil well. Add coriander and curry leaves to garnish it. It taste splendid with rice.

Cabbage onion pakoda

2009-02-07T14:36:00.001-08:00

Besan/gram flour - 1 cup

rice flour - 1/4 cup

Red chilli powder - 1 tsp

shredded cabbage and onion - 1 1/2 cups

coriander & curry leaves

salt

Mix all the flour along with red chilli powder and salt adding little water. Now mix the shredded cabbage and oinon, corriander and curry leaves. Heat the pan and when it is hot, add oil and when it gets heated, deep fry the pakodas. Yummy weekend snack!

Homemade veggie pizza - Thin & crispy crust

2009-02-01T15:17:00.000-08:00

Ingredients

All purpose flour 2 cups

Active dry yeast - 1 packet ( 7gms)

sugar - 1tbsp

Marinara sauce

mozzarella cheese

pizza toppings (onion, tomato, capsicum, broccoli)

olive oil - 3 tbsp

water - 1/2 cup

salt

In a bowl add 1 tbsp of sugar and the yeast. Mix it with 1/2 cup of warm water. Mix it thoroughly to avoid any lumps, cover it and place it in a warm place for 10-15 mins.
After 10 mins, this water would have raised and you could see a layer of bubbles and it means the water is ready.
Take 2 cups of flour, add salt as required. Now add the water, which is mixed with yeast and sugar.
Knead the flour and form a dough. Add oil as required. Knead is thoroughly for about 10 mins.
Now place the kneaded dough in a bowl and cover it with a moist cloth ( For this I used light cotton towel make it moist with hot water) and keep it in a warm place for about 1 1/2 hours.
The dough would have raised well now. Add oil as required and knead it well again and leave it covered for half an hour more.
Meanwhile get ready with all the other ingredients. Sauce,cheese, toppings.
Take a pizza sheet or just the aluminium foil. Grease it with oil.
When the pizza dough is ready, you can just spread the dough in the foil, the crust can be thin or thick pan pizza.
Then spread the sauce. Add the preferred toppings and yes cheese very liberally.
I used conventional oven. Preheat oven to 450 and cook the pizza for 25 - 30 mins.
Yummy pizza is ready! If you want it spicy you can add red crushed pepper or jalapeno peppers.

Thenguzhal / smooth butter murukku

2009-01-30T02:22:00.000-08:00

Ingredients
Rice flour - 1 cup
urad flour - 1/4 cup
sesame seed/ellu - 1 tsp

Jeera - 1 tsp
butter - 3 tbsp
salt
Method:
First, roast dry uradh until it turns red, let it cool and grind it to a fine powder
When the uradh flour is ready, mix it with rice flour, melt the butter and add the rest of the ingredients and mix it with water so as to form a dough, just like we do it for chappathi.
Heat the kadai, and when it is hot add oil and when the oil heats up, take the dough in the murukku press.
Use the piece that has smooth holes in it and press the dough into oil. Deep fry until done. crispy thengulazh is ready!
Tips:
Dough should not be to thick as it will make the murukku hard.
Always heat up the kadai first an then add oil and heat it. Doing this, murukku will absorb less oil.
This entry goes to "Just for you" event.

Mysore pak sweet

2009-01-27T18:26:00.000-08:00

This is one of my favorite sweet. It is one of the South Indian delicacy and very famous in my place Coimbatore. I decided to prepare it myself for my birthday! But, the first time I did, it was a disaster. It was like halwa, sugar was less etc; I did not give up though. I tried it all over again the next day(today) and it came out really well.

Ingredients

Besan/gram flour - 1 cup

sugar - 1 1/2 cup

ghee - 1 1/2 cup

water 1/4 cup

Method:

First, roast the flour with 3 tsp of ghee until the raw smell goes off.

Now add the sugar, then add water and stir until the sugar melts completely.

Add 2 tsps of ghee in it now, so that when you add besan, the flour does not stick.

Make sure, the stove is in slow. Now add the flour as you keep stirring.

Keep stirring and add ghee at regular intervals. The more ghee you add, tastier will be the sweet, but we have to watch our weight too..So, take a call..

When the mixture loses water and becomes semi solid, forming bubbles, take it out and spread it on a plate that is coated with ghee.

When it cools down make pieces and enjoy!

Tips:(I learnt from the mistakes that I did previously)

1. Always use the heavy bottomed pan. I would say, non-stick is not the preferred

one. Use hard bottomed aluminium ones or you can even use the pressure pan.

2. Dry roast the flour with little ghee, until the raw smell goes off completely.

3. When you add, water to melt the sugar, do not use more water. be careful in this step, we do not want to make sugar syrup.

4. Use fresh melted ghee and keep it ready.

5. Keep all the ingredients ready and keep on stiring and take it out of the flame when it is done at the right time.

This entry goes to "Just for you" event.

Microwave tomato soup

2009-01-24T19:52:00.000-08:00

Tomato soup is all time favorite for all of us in our family. I learnt it to do in microwave now!

Ingredients

Riped Tomatoes - 6

Onion medium sized - 1

grated carrot - 1/2 cup

wheat or corn flour - 1/2 tbsp

milk - 1/4 cup

sugar - a pinch

pepper and salt as required

I a microwave safe bowl, add washed and cut tomatoes, onion and grated carrots and set it in high for around 6 mins. Take out every 2 mins in between and stir the ingredients.
Meanwhile in a separate bowl, add flour and mix it with milk and make a watery paste.
When the tomatoes along with other ingredients gets cool, remove tomato skin if you can and then grind it to smooth paste in the blender.
Sieve it to remove the seeds and skin.
Now heat the soup for a min and add the watery paste to it.
Add a little sugar and salt and pepper as required and microwave it for 2 mins and serve it hot!

This is an entry to "EFM microwave oven series"

and FIC orange hosted by Aparna

Soy chunks gravy for chappathi

2009-01-24T17:31:00.000-08:00

This is my husband's favorite. I prepared this today for dinner. So here I go to the recipe.

Ingredients

Soy chunks - 20 chunks

cauliflower - 10 florets

onion - 1

tomato - 3

Jeera - 1 tsp

garam masala powder - 1 tsp

turmeric

List 1

fennel seeds

garlic - 2

ginger - 1 inch piece

split gram dal/pottukadali - 1 tbsp

coconut - 1tbsp

salt

Soak soy chunks in hot water for 20 mins.
In a kadai, pour 3 tbsp of oil and when it is hot add jeera.
When it is brown add oinon and saute it well.
Add chopped tomatoes. When it is soft add turmeric, gram malasa powder and saute it well.
Take half of the sauted tomatoes and onion along with the spieces, and let it cool.
Now add cauliflower florets and add little water and cook it well.
Add soy chunks in it and mix it well.
Now take the tomato onion mixture that is cooled and grind it along with other items in list 1 to a smooth paste.
Add it to the cooked cauliflower/soy chunks and mix it well. Add little water, salt, close the lid and let it cook well.
Garnish it with coriander leaves.

It taste Yum with chappathi!

Tips:

To get rid of the smell from soy chunks, soak the chunks in hot water for 20 min and after that, wash and rinse it 3 or 4 times. Everytime you rinse, squeeze water completely and do the next rinse. When adding it to the curry squeeze of the water completely and then add.

This goes as an entry to Just For you event

Special Vegetable biriyani

2009-01-23T16:19:00.000-08:00

Nostalgic! This dish is dedicated to my dear brother who lives in Australia now. This vegetable biriyani is his favorite. We do this specially on sundays. Getting up late, reading paper with coffee, watching TV, having nice oil bath.. we will all be hungry for scrumptious biriyani that my mom used to prepare. When she prepares this biriyani, my bro would not like to eat anything after that as he wants that taste to linger in for sometime. I learnt this recipe from my mom. He has already tasted when I prepared and gave me 5* comments for this. Now, It has been 2 years
since I met him, thought would pass it on to him through this wonderful event "Just for you". So here the recipe goes..

Basmathi rice - 2 cups
Diced vegetables - (carrot, beans, cauliflower, turnip, peas, potato) - 2 cups
onion - 1
To grind
mint leaves - 15 leaves
garlic pod - 4
ginger - 1 inch piece
green chillies - 4
cardomon - 3
cloves - 4
fennel seeds - 2 tbsp
cinnamon - 2 inch piece
cashew nuts - 3
poppy seeds - 1 tbsp
coconut - 1 tbsp
Seasoning
bread slices - 2
salt

Wash and soak basmathi rice in water for 20 mins.
Wash the mint leaves and saute it in the pan, until the raw smell goes and keep it aside.
In the same pan, add 3tbsp of oil and when it is hot, saute the onions.
Then add all the vegetables and saute it well.
Now add all the ingredients to grind and make it a smooth paste.
Add the grounded paste to the cooked vegetables and cook it in open for 4 mins until the water evaporates.
Now add the soaked rice to the cooked vegetables and spices and add 4 cups of water to it.
Add required amount of salt.
Squeeze in a tbsp of lemon juice so that the rice does not stick together and cook it for about 20 mins until the rice is cooked.
Meanwhile, cut the bread into cubes and shallow fry it in ghee. Or you can even toast the entire slice in a pan adding little ghee until crisp and then cut it into cubes and add it to the cooked rice. It really tastes good.
Serve it with onion tomato raitha.

This is an entry to "Justforyou" event.

Wheat rava dosa

2009-01-22T10:23:00.000-08:00

My mom being a diabetic patient has been advised to take whole wheat contents. She usually does wheat rava upma, for a change she tried this out and passed on the recipe to me. I tried it and it really did come out very well.

Ingredients

Broken wheat rava - 3 cups

green chillies - 2

tomato - 1

onion - 1 medium size

Jeera

curry leaves

coriander leaves

mustard

salt

Soak wheat rava in water for 1 hour. Wash it and grind it with green chillies, tomato and salt by adding little water as required. Batter consistency can be like the one we use for idli. Now the batter is ready to make dosa. You can season little mustard, jeera, saute the onions add curry and coriander leaves to it and mix it along with the batter. It will be like onion uthappam too! Serve it hot with coconut chutney.

Masoor dal gravy/ kootu

2009-01-21T14:09:00.000-08:00

I usually prepare any kootu with thoordal. I ran out of it and I just tried the same with masoor dal and it really tasted good.

Masoor dal - 1 cup

Carrot and beans diced - 1 cup

tamarind (little would be just enough)

list 1

channa dal - 1 tsp

urad dal - 1 tsp

red chillies - 2

pepper corns - 10

coconut - 1 tbsp

curry leaves - 4

cook masoor dal and the veggies together in pressure cooker. Soak tamarind in water. Roast the items in list 1 with little oil and when it cools down, grind it to a smooth paste. Heat the pan, put little oil and mustard and jeera for seasoning, add curry leaves, asofetida and then then add cooked dal along with veggies. Now add tamarind water and let it boil. Now add the grounded mixture and add salt. Allow it to boil for 3 mins. It really tastes yum with rice and pappad!

This entry goes to "Lentils mela hosted by Ashwini" .

Bombay chutney /Quick easy gravy for chappathi

2009-01-21T14:06:00.000-08:00

My mom learnt this recipe from her sister who lives in Bombay. It is a very simple gravy that tastes good with chappathi.

Onion - 1 medium sized

tomato - 3 riped ones

green chilli - 2

red chilli - 1

besan - 2 tbsp

curry leaves

corriander

mustard

turmeric

salt

First in a pan heat little oil and add mustard, when it splutters add jeera then add chillies, curry leaves, add onions and saute it well. Then add cut tomatoes and add tumeric. Then in a cup, mix besan with water and bring it to nice watery consistency and then add it to the pan and let it boil well so that the raw smell of besan goes out. Add water as required and garnish it with coriander leaves.

Bhindi fry

2009-01-21T14:05:00.000-08:00

Bhindi - 15 nos

Corn flour - 1/2 cup

rice flour - 1/2 cup

red chilli powder - 1 tbsp

turmeric, asoftidea - a pinch

salt

Wash and wipe bhindi with kitchen towel. Cut bhidi lengthwise. Mix the flours and all the other ingrediants with water. Let the batter be watery. Now dip the bhindi in the batter and deep fry. Take it out and spread it on a kitchen towel.

Quick Microwave palgova / thiratipal

2009-01-19T19:54:00.000-08:00

Palgova or thiratipal is a traditional sweet, which takes lot of time and continues stirring, where you have to keep boiling the milk. This can be done easily using microwave and condensed milk. Also, to watch your diet, you can use fat free condensed milk.
Ingredients
Condensed milk - 1 tin
(I used Nestle's fat free 400 gms tin. This serves 6 people each 1 serving)
fresh thick curd - 1 tbsp
Ghee - 1 tbsp

Use a big, deep, microwave bowl to prepare this, because at first the condensed milk gets watery and boils and raises.
First pour the condensed milk. Add curd and ghee.
Stir it all together. Use a non stick spatula, so that it will not be too messy. Now place the bowl in microwave and set it high for 2 mins. Take it out. At this stage it will be watery. Stir it and keep it again for 2 mins.
Repeat this until it turns out little thick and color changes to very light brown. But do not keep it at a stretch for more than 2 mins as it can burn. For this quantity, it will not take more than 7 mins ~.
Take it out and let it cool and make it to desired shapes or as such and enjoy!

This recipe is an entry to Srilekha's "Me and my Kitchen EFM Theme-Microwave oven series".

Arisi upma

2009-01-19T19:51:00.000-08:00

This is a tasty tiffin, which is usually prepared, when you have to eat without onions. This can be prepared in two ways. One is to pressure cook and the other is to just use the kadai. Will give you both the methods. The rice can be boiled rice or brown rice. I have not tried with raw rice. I used brown parboiled rice.

Method 1:

Rice - 1 cup

thoor dal - 1 tbsp

Red chillies - 3

coconut - 1tbsp

Seasoning

jeera - 1 tsp

mustard

channa dal,

urad dal

curry leaves asoftedia

salt

Soak rice, dal, red chillies together for around 3 hrs and grind it. Do not add too much water. Let it be in thick batter consistency and do not grind it to fine powder, it should be like rava. Add required amount of salt. Now in a wide kadai add oil. This requires little more oil than the other upma's. When it is hot, add mustard, jeera, curry leaves and saute. Now add the grinded batter and just stir it in open. Do not stir it continuesly. Keep it in medium flame and let it cook. After around 15 mins, water will all evaporate and it will turn to upma consistency. Let it cook well untill it is all done. Then add cocount and serve it hot. This taste yum with coconut chutney.

Method 2:

The ingredients are just the same except use around 5 pepper corns along with it. In this method, you need not soak the rice and dal. You have to just powder it dry. Add rice, dal, red chillies, jeera, pepper corns, salt and powder it to rava state. Put it in a vessel and add 1 cup of water or just until it fully immerse and pressure cook it for 1 whistle. Now, take it out and let it cook. In a pan add oil and do the seasoning and now add the cooked contents and stir it for a while until excess water evaporates. Then add coconut and serve it hot!

Sabudana upma

2009-01-18T16:29:00.000-08:00

This tiffin is famous in North India. Sabudhana or sago is known as javvarisi in tamil. We usually do payasam using this. I just wanted to try this for tiffin and it turned out to be good!

Ingredients

Sabudana - 1cup

onion - 1 medium size

red chilli - 1

green chillies - 2

turmeric

lemon - 1 tbsp

coconut - 1 tbsp

salt

Seasoning

mustard

jeera

chana dal

urad dal

peanuts

curry leaves

Soak sabudhana in water for around 4 hrs. When it gets soaked and we cook it, its volume increases. So just try it out with small quantity at first. Now drain the soaked sabudana spread it in a kitchen towel so that excess water is absorbed. Now transfer it to a bowl add turmeric and little salt and just mix it with hand. Now in a pan add oil and when it is hot, add the items for seasoning and fry it. Now add onion, red chillies, green chillies, little salt and saute it well. Then add 1 tbsp of lemon and add coconut and fry it. Now add sabudana and fry it well. Let it cook for around 3 mins in open. This taste good with coconut chutney or raitha.

Peas Pulav

2009-01-17T21:07:00.000-08:00

This is a very simple, easy to make pulav. It goes well with any vegetable gravy or kurma or just simple raitha.
Ingredients
Basmathi rice - 1cup
Peas - 1cup
onion - 1
green chillies - 2
jeera - 1 tsp
pepper - 1 tsp
cloves - 2
cinnamon - 2 pieces
cashew nuts- 10 nos
milk - 1 cup
Clean and soak the basmathi rice in water for 20 mins. Roast the cashew nuts in little ghee and set it aside. Heat oil in a pan, when it is hot, add jeera, cloves, cinnamon and saute. Then add onion and saute till golden brown. Then add green chillies, pepper powder and green peas and saute it for couple of mins. Now transfer this contents to the cooker. Then add the soaked rice and add 1 cup of water and 1 cup of milk. Add salt as required. When the rice is cooked, take it out and garnish it with the cashew nuts. Yummy pulav is ready!

Kadai Paneer curry

2009-01-17T20:57:00.000-08:00

Ingredients

list1

onion - 1

tomatoes - 2 (small sized)

jeera - 1 tsp

cumin powder - 1 tsp

coriander powder - 1 tsp

Red chilli powder - 1 tsp

turmeric - 1/4 tsp

list2

green bell pepper/ capsicum - 2

Paneer

kasuri methi

Salt

First, pour 2 tbsp of oil and when it is hot roast the paneer until it turns golden brown and set it aside. In the same pan, add jeera and then add onion and saute it until it is soft and then add chopped tomatoes and saute it. When the tomatoes are soft add turmeric pwd, red chilli powder, cumin , coriander powder and fry it well till the oil leaves out. Then add capsicum and let it cook well. It need not be well cooked. Little crunchy will be good. When it is done, add paneer and toss it. Then add kasturi methi for a wonderful aroma and then let it cook for couple of min. This curry can be had with rotis or rice.

Kadi pakode - Rajasthani curry

2009-01-16T13:30:00.000-08:00

This is a famous Haryana curry, which can be had with rice or roti. For this the pakodi is made of Besan or gram flour. I just did a veggie twist and added palak and grated carrots. Traditional gravy does not have it.

For pakode

Besan - 2 cups

finely cut spinach & grated carrot - 1 cup

Chilli powder - 1 tsp

pinch of baking soda

salt

Mix all the ingredients to a batter consistancy. The batter should be like the ones we make for medhu vada. Heat the kadai, pour in oil enough to fry the pakodes. When the pakodes are golden brown, take it out and set aside and let it cool.

For kadi

curd - 2 cups

besan - 1tbsp

onion - 1 medium size

green chillies - 3

Ginger - 1 small piece grated

Jeera - 1tsp

mustard - 1 tsp

pinch of hing

curry leaves

turmeric

Mix curd and besan together and bring it to buttermilk consistency. In a pan, add oil and when it is hot add mustard, when it splutters add jeera, ginger, green chillies and saute it. Now add onion and curry leaves and saute. Add turmeric and now add the curd mixture and bring it to boil. At this stage, add the fried pakodi's and keep it in high flame for about 3 mins and switch it off. Veggie pakodi in kadi is ready!

This entry goes to "RCI - Haryana event" hosted by Simple Indian food blog.