Wednesday, December 24, 2008
Zucchini - 1, cut into chunks
Onion - 1/4 of a large one, chopped
Channa dhal - 1tbsp
Coconut grated - 1tbsp
Cilantro leaves- few springs
Green Chillies / Red Chillies - 3
Tamarind - 1 small piece or 1/4 tsp thick tamarind paste.
Oil - 1tsp + few drops
1) Heat a few drops of oil, add Channa dhal and fry for few minutes until golden. Remove & keep aside.
2) Heat the 1 tsp of oil and fry the onions till transparent and then add the g. chillies & zucchini & fry until tender & dry.
3) Allow to cool a bit. In a mixie, first grind channa dhal and then add veggies, tamarind, coriander leaves, coconut and salt with water as required to make a smooth paste.
Monday, December 22, 2008
Cauliflower - 1, cut into florets & washed.
Potatoes - 2 to 3, medium, cut into medium cubes
Onion - 1, sliced thinly
Red Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam Masala - half to 1 tsp
Salt - to taste
Cumin seeds - half tsp
Oil - 1 to 2 tbsp, as required
1) In a wide pan, heat oil and add cumin seeds, followed by onions and fry till brown.
2) Mix all the masala powders & salt with a bit of oil to make a paste and add this to the onions and saute for a few seconds.
3) Add the cauliflower and potato pieces and stir until uniformly coated with spices.
4) Sprinkle a few drops of water, cover and allow to cook on a medium flame until they are tender, stirring occassionally / tossing until golden brown.
5) Garnish with coriander leaves, if desired, and serve with warm rotis.
Thursday, December 18, 2008
This curry can be made on the stovetop or using the pressure cooker. I prefer the latter method since it's less involved and requires no pre-soaking of channa dhal. So, remember to soak the channa dhal for a few hours if using the stove top method. Also, I go easy on the tomatoes because my husband doesn't like an overtly tomatoey taste but go ahead and double the quantity if you like.
LAUKI CHANNA DHAL CURRY
Sorakkai - 1 small, about 5 cups when peeled & chopped
Channa dhal - 3/4 cup
Tomato - 1 medium
Turmeric powder - half tsp
Red chilli powder - half tsp
Sambar powder - half tsp
Coriander powder - half tsp
Cumin powder - half tsp
Kitchen King / Garam Masala - half tsp
Extracted Tamarind water - 1 to 2 tbsp
Coriander leaves - for garnish
Salt - to taste
Mustard - half tsp
Urad dhal - half tsp
Cumin seeds - half tsp
Asafoetida - a couple pinches
Red Chillies - 1, broken
Curry leaves - few
1) Heat oil directly in a pressure cooker and add the seasoning ingredients. Then add the washed channa dhal and cubed sorakkai.. Saute this for a couple of minutes before adding in the chopped tomatoes.
2) Next add all the masala powders & salt. After a minute, add about a cup & a half of water. Close the lid and allow this to pressure cook for 3 whistles or till done.
3) When the pressure has subsided, remove the lid and add the tamarind water. Allow this to cool till the raw smell goes away and the curry thickens to the right consistency. Remove from the stove and stir in the chopped coriander leaves.
This goes great with rice and rotis.
For more recipes using this veggie:
Sorakkai Channa Dhal Poriyal
Monday, December 15, 2008
Seedless Dates - 25 to 30
Vanilla Soy Milk - 1 cup
All purpose Flour - 3/4 cup
White Whole wheat flour - 3/4 cup (or substitute with equal amt of AP flour)
Sugar - 1/2 to 3/4 cup
Oil - 1/2 cup
Baking Soda - 1 tsp
4) Pour batter into a greased tin (I used a 9 inch square pan) and bake for 30 mins or till done (i.e. a toothpick inserted comes out clean).
I would like to send this as my entry to Santa's Holiday Challenge event hosted by JZ. Thanks JZ for the suggestion.
Friday, December 12, 2008
BUTTERMILK CORN BREAD
Yellow cornmeal - 1/2 cup
White whole wheat flour - 1/2 cup
Buttermilk - 3/4 cup
Butter/Margarine - 3 tbsp
Egg - 1 medium
Sugar - 1/3 cup
Baking soda - 1/2 tsp
Salt - 1/2 tsp
1) Melt margarine/butter in a pan over low heat. Use a bit of the margarine to coat the loaf pan. Allow it to cool just a bit. Add sugar, buttermilk, eggs and salt. Using a whisk, mix it up well.
2) Finally add cornmeal, flour & Baking soda. Whisk till there are no big lumps and is mostly smooth.
3) Pour this into the greased loaf pan and allow to bake in a 375F oven for 20 minutes or till done.
Wednesday, December 10, 2008
After having success with the no-fry Malai Koftas, the next item on my agenda was the no-fry dahi (thayir) vadas. In short, the kuzhipaniyaram pan is my new best friend and I use that as a substitute for deep frying everytime something requires frying followed by dunking in a gravy. Thayir vadais are my favorite and my grandmother would make them every Diwali... I also tasted the North Indian version when visiting relatives in Jhansi and loved the tangy tamarind chutney addition so what I present here is a recipe that combines the flavours of south & north india - just the way I love it. My grandmother makes the usual Ulundhu vadai and dunks them in flavoured yogurt but I used a slightly different recipe for the vadai this time and it was pretty good.
DAHI VADAS / THAYIR VADAI
Urad dhal - 1 cup
Mung dhal (yellow split) - half cup
Ginger - 1 inch piece, chopped
Green chillies - 3, chopped finely
Curry leaves - few, chopped
Salt, Pepper - to taste
Yogurt - 2 cups, thick
Milk - half cup (approx)
Water - as required for the consistency
Green chillies - 2
Coconut - 2 tbsp, shredded
Salt - to taste
Cumin powder, Chilli powder - to sprinkle on top
Tamarind-date chutney (optional)
Coriander leaves - 2 tbsp, chopped
1) Wash & soak both dhals together for about 2 hours and grind to a thick paste with as little water as possible till light and fluffy. Add some salt towards the end so it gets mixed uniformly. I use a grinder for this.
2) Add in the chopped ginger, g. chillies & curry leaves with pepper and mix thoroughly. One could deep fry the batter after forming them into patties similar to this. I used the kuzhipaniyaram/appe pan instead following RedChillies' fabulous method. I add about a drop of oil in each depression on medium-low flame and once the batter is filled, cover with a lid and allow to cook till light brown. Flip over and cook the other side as well.
4) Keep some hot water on the side and dunk the vadais once they are cooked into this. This will enable them to get soft and will remain that way when put in the yogurt sauce later. Take them out after a few minutes, squeeze gently to remove excess water.
3) Grind g. chillies & coconut to a smooth paste and blend with milk, yogurt, water as required & salt to form a smooth, thick liquid. Soak the vadais in this blend for atleast 2-3 hours - the longer the better.
4) Just before serving, sprinkle the top with chilli powder, cumin powder, tamarind-date chutney and coriander leaves and enjoy this tasty treat.
Since this is high in protein and low in fat and combines the goodness of lentils and yogurt, I think this will make for a healthy & tasty dish for pregnant women and would like to send to Sangeeth's event Eat Healthy - During Pregnancy.
Sunday, December 7, 2008
HONEY ROASTED ALMONDS
Whole almonds (with skin) - 2 cups
Sugar - 1/4 cup
Honey - 2 tbsp
Salt - 1/2 tsp
Water - 2 tbsp
Vegetable/Canola oil - 2 tsp
1) Preheat oven to 350F. Cover a baking sheet with aluminium foil (with the dull side up and shiny side down). Spread the almonds on this as a single layer and bake for 12 to 15 minutes stirring once or twice in between to ensure that it's roasted uniformly. Remove from oven and set aside.
2) Mix sugar and salt in a bowl. Heat a wide pan on medium and add honey, water, oil & stir. Allow to boil and add the roasted almonds and keep stirring and cooking till all the liquid has been absorbed by the nuts.
3) Immediately transfer to a bowl and sprinkle the sugar-salt mixture over it and toss so it's uniformly coated.
4) Spread this almond mixture on the foil covered baking sheet and allow to cool completely.
Tasty honey roasted nuts are ready to devour or pack and gift.
To see my last year's entry for this event check out : Cranberry Almond Biscottis
Thursday, December 4, 2008
STIR-FRIED YARD LONG BEANS
Long Beans - cut into 2 inch pieces, about 2 heaped cups total
Garlic - 3 to 4 cloves, minced
Sriracha chilli sauce - 2 to 3 tsp
Soy Sauce - 1 tsp
Salt - to taste
Oil - 2 to 3 tsp