tag:blogger.com,1999:blog-66900756400302684182024-03-13T05:15:54.219-07:00Kitchen ExperimentsSathyahttp://www.blogger.com/profile/11226500835654089120noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-6690075640030268418.post-48943533259161637942014-08-08T22:53:00.000-07:002014-08-08T22:54:44.230-07:00Ripe Mango ChutneyWell this is something that I got inspired from Konkani 'sase? or sasme' - but I just tweaked for our taste.<br />
<br />
<br />
Ingredients:<br />
<br />
Ripe Mango:1 (over ripe or very soft works best here)<br />
Green Chilies - according to your taste. Slit them.<br />
Curry leaves - few<br />
Mustard seeds black - 1 teaspoon<br />
Coconut oil - 2 teaspoons ( if you not like coconut oil use whatever you like but this adds a distinct flavor)<br />
<br />
Method:<br />
<br />
Step 1: Peel the ripe mango and mush it up.<br />
<br />
<a href="http://1.bp.blogspot.com/-X-0DIjYhU14/U-W1XPkecSI/AAAAAAAADD0/fGy-oB_jpYg/s1600/photo+2+(1).JPG" imageanchor="1" ><img border="0" src="http://1.bp.blogspot.com/-X-0DIjYhU14/U-W1XPkecSI/AAAAAAAADD0/fGy-oB_jpYg/s200/photo+2+(1).JPG" /></a><br />
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Step 2: Heat coconut oil and add mustard seeds (let it pop) caution: be careful and cover it or keep moving it with a spoon.<br />
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Step 3: Add the chilies (Slit them) and curry leaves - again exercise caution as it can splatter oil all over.<br />
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<a href="http://4.bp.blogspot.com/-EMTm_eyeCW0/U-W18tFS2jI/AAAAAAAADD8/WW8IyPT0bUw/s1600/photo+4.JPG" imageanchor="1" ><img border="0" src="http://4.bp.blogspot.com/-EMTm_eyeCW0/U-W18tFS2jI/AAAAAAAADD8/WW8IyPT0bUw/s200/photo+4.JPG" /></a><br />
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Step 4: Add this hot tadka (seasoning) to the mango pulp and add salt.<br />
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<a href="http://4.bp.blogspot.com/-9idAmnY2gZU/U-W2IJzFkmI/AAAAAAAADEE/miJxCm7fKg0/s1600/photo+1.JPG" imageanchor="1" ><img border="0" src="http://4.bp.blogspot.com/-9idAmnY2gZU/U-W2IJzFkmI/AAAAAAAADEE/miJxCm7fKg0/s200/photo+1.JPG" /></a><br />
<br />
Mix and serve with roti, rice and dal, or with any appetizer.<br />
<br />
I love the sweet and sour - you can add tamarind paste or jaggery to please your palate. <br />
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Note: I tried to use different color chilies - I found some purple chilies at farmer's market and added it here for color contrast. You can also use bell peppers instead of chilies to add color to this dish.Sathyahttp://www.blogger.com/profile/11226500835654089120noreply@blogger.com0tag:blogger.com,1999:blog-6690075640030268418.post-68239591003560125782014-08-08T20:30:00.000-07:002014-08-08T20:30:34.681-07:00Squash Flower FrittersAnother dish that is courtesy of Farmer's Market. This is an inspired dish and not authentic - I got it from my Bengali friend so if follow a different recipe please let me know. Crunchy and soft at the same time with the onion and poppy seeds adding texture love this with little ketchup or masala chai.<br />
<br />
Ingredients:<br />
<br />
One bunch squash / pumpkin flowers - 8 to 10 pcs<br />
Rice Flour - 1/2 cup<br />
Kalonji (onion seeds) - 1/2 teaspoon<br />
Poppy seeds (white) - 1 teaspoon<br />
Chilli powder - according to taste<br />
Turmeric powder - 1/4 teaspoon<br />
Salt according to taste<br />
Oil for frying (peanut is best)<br />
<br />
<br />
Method:<br />
<br />
Step 1: Wash the flowers in running water and keep aside.<br />
<a href="http://3.bp.blogspot.com/-rDmtkjHr0CQ/U-WUmpYn2aI/AAAAAAAADDM/geg-uHGPgmM/s1600/photo+3.JPG" imageanchor="1" ><img border="0" src="http://3.bp.blogspot.com/-rDmtkjHr0CQ/U-WUmpYn2aI/AAAAAAAADDM/geg-uHGPgmM/s200/photo+3.JPG" /></a><br />
<br />
Step 2: Make the batter by mixing all the ingredients listed and add little water. Make sure the batter is of pancake consistency.<br />
<br />
<a href="http://2.bp.blogspot.com/-Jl2o83yijk0/U-WU2t_rwlI/AAAAAAAADDU/kNNeDnFl6VU/s1600/photo+4.JPG" imageanchor="1" ><img border="0" src="http://2.bp.blogspot.com/-Jl2o83yijk0/U-WU2t_rwlI/AAAAAAAADDU/kNNeDnFl6VU/s200/photo+4.JPG" /></a><br />
<br />
Step 3: Heat oil<br />
<br />
Step 4: drop a small dollop of the batter and it should raise immediately - that means the oil is ready for frying.<br />
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Step 5: Dip the flowers one by one and drop in hot oil carefully.<br />
<br />
<a href="http://4.bp.blogspot.com/-ADG4x_vRdkY/U-WVPL5cNWI/AAAAAAAADDc/CbupuEFCuy0/s1600/photo+1.JPG" imageanchor="1" ><img border="0" src="http://4.bp.blogspot.com/-ADG4x_vRdkY/U-WVPL5cNWI/AAAAAAAADDc/CbupuEFCuy0/s200/photo+1.JPG" /></a><br />
<br />
Step 6: Fry till light golden brown.<br />
<br />
<a href="http://4.bp.blogspot.com/-bTpxr2_71VU/U-WVYr2Z3yI/AAAAAAAADDk/ZSvdtPuTJy8/s1600/photo+2+(1).JPG" imageanchor="1" ><img border="0" src="http://4.bp.blogspot.com/-bTpxr2_71VU/U-WVYr2Z3yI/AAAAAAAADDk/ZSvdtPuTJy8/s200/photo+2+(1).JPG" /></a><br />
<br />
<br />
Note: you fill with any veggie or cheese or meat filling. Though as is in it's simplest form is what I like.Sathyahttp://www.blogger.com/profile/11226500835654089120noreply@blogger.com0tag:blogger.com,1999:blog-6690075640030268418.post-86973154507974554872014-08-06T13:47:00.000-07:002014-08-06T21:53:09.852-07:00Tulsi or Tulasi Podi (Holy Basil Powder)Farmer's market always brings so much inspiration and motivation to create new dishes. That is exactly what happened - I saw Tulsi and grabbed a bunch with no idea on what to make of it. Initially I thought I could just add it to water and drink the water - to get the tulsi benefits. Later in the week I was talking to chef friend and he casually mentioned about different podis (powder) and added Tulsi to the list. I immediately created it.<br />
<br />
In South India from where I come we use different types of lentil based powder as a base for rice and then have it with yogurt and a veggie a complete meal and comes in handy for week nights when you do not want to add more dishes or if you want something quick and flavorful.<br />
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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HH3_SiN5Gxs/U-KUOI5ADBI/AAAAAAAADCw/LWgVq73g6Ok/s1600/P1030209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-HH3_SiN5Gxs/U-KUOI5ADBI/AAAAAAAADCw/LWgVq73g6Ok/s320/P1030209.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Cmty0DsTEmc/U-KUNWUYpBI/AAAAAAAADCs/VTfgquZ76wQ/s1600/P1030212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Cmty0DsTEmc/U-KUNWUYpBI/AAAAAAAADCs/VTfgquZ76wQ/s320/P1030212.JPG" /></a></div><br />
<br />
Ingredients:<br />
2 bunches of tulsi (Holy Basil) well washed and spun. Remove the leaves from the stem. Throw the stem or use them to make infused water.<br />
Channa Dal - 2 teaspoon<br />
Urd Dal - 2 teaspoon<br />
Tuvar Dal - 2 teaspoon<br />
Coriander seeds - 1 teaspoon<br />
Sesame seeds - 1 teaspoon<br />
Red Dry Chilly - 4 or 5 nos (or more if you want it spcier)<br />
Sesame oil - 2 teaspoon<br />
<br />
<br />
Method:<br />
<br />
1. Heat a wok and add the oil.<br />
2. Add all the ingredients mentioned above.<br />
3. Keep frying till you see a light brown color - make sure to not leave the ingredients alone it can burn easily.<br />
4. Take the fried ingredients out and keep on a plate to cool.<br />
5. Now in the same wok (no need to wash) just make sure there are no seeds or dals in it. Add now add the tulsi leaves.<br />
6. Saute till they wilt - not too much.<br />
7. Cool and grind to a rough consistency or fine (depending on what you like.)<br />
<br />
NOTE: you can use any type of dal or not use them and use just peanuts or other nuts. Also if tulsi is not available you can use curry leaves, coriander leaves or basil leaves. There is NO constraint on creativity for ingredients here.<br />
<br />
http://en.wikipedia.org/wiki/Ocimum_tenuiflorum - benefits of TulsiSathyahttp://www.blogger.com/profile/11226500835654089120noreply@blogger.com8tag:blogger.com,1999:blog-6690075640030268418.post-65619308489377117222014-07-30T16:30:00.002-07:002014-07-30T21:12:11.330-07:00Yam Curry - South Indian StyleI am not a great fan of yams or sweet potatoes. The other at Sangeeta Sunnyvale the chef got us the special sweet potatoes curry. I totally flipped after tasting it so decided to make it for dinner today.<br />
<br />
<br />
<br />
<b>Ingredients:</b><br />
Yams and Sweet Potatoes - 3 nos<br />
Grated coconut (I used frozen)<br />
Tamrind paste - 1 tsp<br />
Ginger - finely chopped<br />
Green chilli - according to your taste<br />
Curry leaves - couple<br />
Salt<br />
<br />
<br />
<b>Seasoning</b><br />
Mustard Seeds<br />
Coconut oil<br />
<br />
<br />
<b>Method:</b><br />
<br />
Step 1: Boil the yams in pressure cooker / pan for 1 whistle.<br />
Step 2: Peel and chop them into big pieces.<br />
Step 3: In a wok / kadai - add some coconut oil and let it heat. Now add the mustard seeds and let it pop, now add curry leaves, ginger and the yams.<br />
Step 4: Saute till they have slight brown color.<br />
Step 5: Add tamrind paste, salt and coconut. Saute for a min and put in serving dish.<br />
<br />
Serve with rice and sambar / rasam, and Indian breads.<br />
<br />
<br />
NOTE:<br />
Do not over boil the yams or sweet potatoes.<br />
Just give it 3 mins in microwave. Since I did mine in pressure cooker it was a little mushy. I would prefer it little more al dente.<br />
Make sure to use coconut oil as that is what adds the taste.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-16dPxF-qR6A/U9m19bMzH2I/AAAAAAAADCI/21wuCjSpE4A/s1600/YamCurry.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-16dPxF-qR6A/U9m19bMzH2I/AAAAAAAADCI/21wuCjSpE4A/s320/YamCurry.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-WCDGpxoILr4/U9m1-JPNoGI/AAAAAAAADCQ/dDEiKTrirm0/s1600/YamCurry2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-WCDGpxoILr4/U9m1-JPNoGI/AAAAAAAADCQ/dDEiKTrirm0/s320/YamCurry2.JPG" /></a></div>Sathyahttp://www.blogger.com/profile/11226500835654089120noreply@blogger.com3tag:blogger.com,1999:blog-6690075640030268418.post-83321921216237522192011-02-22T18:47:00.000-08:002011-02-22T18:47:49.391-08:00Sarso Ka Saag (Mustard leaves)<div dir="ltr" style="text-align: left;" trbidi="on">Very popular Punjabi dish eaten with makkai (corn) ki roti or paratha. Every time I make this my husband hated this dish and would never eat it. But finally my bhabi Tinni came to my rescue and she gave me the recipe which is easy to make and tastes like heaven. Of course my 48 year old baby loves it now.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-xJTz8Hv9qLc/TWRucjWBHjI/AAAAAAAACp0/JiUqBF0d49Y/s1600/P1010257.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" j6="true" src="http://2.bp.blogspot.com/-xJTz8Hv9qLc/TWRucjWBHjI/AAAAAAAACp0/JiUqBF0d49Y/s320/P1010257.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sarso Ka Saag and Makkai Ki Roti<br />
<br />
<div align="left">Saag is a combination of mustard, fenugreek and spinach leaves but you can any combo with mustard leaves. But mustard is a must when you are making sarso saag (meaning mustard) this is usually made in winter. So if you are making in summer then of course you will find it hard to get mustard and at that time use whatever greens you have on hand.</div><div align="left"><br />
</div><div align="left" class="separator" style="margin: 0in 0in 0pt;"><span style="font-size: small;">What you need: <br />
Saag (a combo of mustard, spinach and fenugreek leaves) - each one bunch</span></div><div align="left" class="separator" style="margin: 0in 0in 0pt;"><span style="font-size: small;">Ginger and garlic paste - 2 tbls</span></div><div align="left" class="separator" style="margin: 0in 0in 0pt;"><span style="font-size: small;">Green chillies - 3 or 4 (more if you like it spicy)</span></div><div align="left" class="separator" style="margin: 0in 0in 0pt;"><br />
</div><div align="left" class="separator" style="margin: 0in 0in 0pt;"><span style="font-size: small;">Tadka (seasoning):<br />
Finely chopped onions - 1 nos</span></div><div align="left" class="separator" style="margin: 0in 0in 0pt;"><span style="font-size: small;">Tomatoes diced - 2 nos</span></div><div align="left" class="separator" style="margin: 0in 0in 0pt;"><span style="font-size: small;">Desi Ghee / Butter - 2 tbls</span></div><div align="left" class="separator" style="margin: 0in 0in 0pt;"><span style="font-size: small;">Iron kadai (a must to add the authentic taste)</span></div><div align="left" class="separator" style="margin: 0in 0in 0pt;"><span style="font-size: small;">Salt to taste</span></div><div align="left" class="separator" style="margin: 0in 0in 0pt;"><br />
</div><div align="left" class="separator" style="margin: 0in 0in 0pt;"><br />
</div><div align="left" class="separator" style="margin: 0in 0in 0pt;"><span style="font-size: small;">How to make it: <br />
1. Boil all the green leaves (make sure you put the mustard stems), ginger and garlic paste, green chillies and salt in pressure pan. Give up to 3 whistels.</span></div><div align="left" class="separator" style="margin: 0in 0in 0pt;"><span style="font-size: small;">Tip: now this can be stored in refrigerator and taken out whenever needed. </span></div><div align="left" class="separator" style="margin: 0in 0in 0pt;"><br />
</div><div align="left" class="separator" style="margin: 0in 0in 0pt;"><span style="font-size: small;">2. Heat ghee/butter in a iron kadai.</span></div><div align="left" class="separator" style="margin: 0in 0in 0pt;"><br />
</div><div align="left" class="separator" style="margin: 0in 0in 0pt;"><span style="font-size: small;">3. Add chopped onions and satue till pink.<br />
<br />
4. Add chopped tomatoes and salt and let it all get mush. </span></div><div align="left" class="separator" style="margin: 0in 0in 0pt;"><br />
</div><div align="left" class="separator" style="margin: 0in 0in 0pt;"><span style="font-size: small;">5. Add boiled sag and keep on low. Stir till all the water is aborsbed. If there was no water to begin with then half cup water and stir till most of the water is evaporated.</span></div><div align="left" class="separator" style="margin: 0in 0in 0pt;"><br />
</div><div align="left" class="separator" style="margin: 0in 0in 0pt;"><br />
</div><div align="left" class="separator" style="margin: 0in 0in 0pt;"><br />
</div><br />
<span style="font-size: small;">Serve warm with butter and makkai ki roti and a big glass of lassi.</span><br />
<div align="left"></div></td></tr>
</tbody></table></div>Sathyahttp://www.blogger.com/profile/11226500835654089120noreply@blogger.com4tag:blogger.com,1999:blog-6690075640030268418.post-85344409358002440012011-02-22T17:46:00.000-08:002011-02-22T19:07:24.331-08:00Bell Pepper Rice<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-uPc9zRd3gCA/TWRhy6T63LI/AAAAAAAACpw/P9Qlqzc9NlM/s1600/P1010373.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" j6="true" src="http://4.bp.blogspot.com/-uPc9zRd3gCA/TWRhy6T63LI/AAAAAAAACpw/P9Qlqzc9NlM/s320/P1010373.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bell Pepper Rice<br />
<br />
</td></tr>
</tbody></table><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt; text-align: left;"><span style="color: #5a5a5a; font-family: "Verdana", "sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="color: black;"></span></span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt; text-align: left;"><span style="color: #5a5a5a; font-family: "Verdana", "sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">I got tons of peppers (sweet and hot) from farmers market. Initially did not know what to make but them remembered my mother's pepper rice. She always made them with green pepper so I just followed her recipe for these colored peppers. Turned out to be delicious and can be made in a jiffy even when you are super tired.</span></div></div><div class="separator" style="margin: 0in 0in 0pt;">What you need: </div>Peppers - at least 10 medium size (different colors or just green or just red or just yellow)<br />
<div class="separator" style="margin: 0in 0in 0pt;">Basmati Rice - 1 1/2 cups</div><div class="separator" style="margin: 0in 0in 0pt;">Mustard Seeds - 1 tsp</div><div class="separator" style="margin: 0in 0in 0pt;">Curry leaves - 1 spring</div><div class="separator" style="margin: 0in 0in 0pt;">Cashews - 5 or 6 (or more if you like them or any other nut) </div>Gingili oil - 4 tbl spoons <br />
<div class="separator" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="margin: 0in 0in 0pt;">Masala Powder</div><div class="separator" style="margin: 0in 0in 0pt;">Dhania (coriander) seeds - 2 tsp</div><div class="separator" style="margin: 0in 0in 0pt;">Tuvar dal - 1 tsp</div><div class="separator" style="margin: 0in 0in 0pt;">Sesame seeds - 2 tsp</div><div class="separator" style="margin: 0in 0in 0pt;">Dry red chilies - 5 nos (or more if you want it hotter)</div><div class="separator" style="margin: 0in 0in 0pt;">Curry leaves - 1 spring</div><br />
How to make it: <br />
1. Chop all the peppers and keep them aside. <br />
<div class="separator" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="margin: 0in 0in 0pt;">2. Cook the basmati rice in a large pan and drain the water. </div><div class="separator" style="margin: 0in 0in 0pt;"><u>Tip on cooking the rice:</u> Keep triple the amount of water and let it boil. Then add the washed basmati rice and let it cook to al dente. Once al dente strain the water and keep the rice uncovered. This will give you rice where each kernel will be separated.</div><div class="separator" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="margin: 0in 0in 0pt;">3. Dry roast the masala powder ingredients and powder them. Not too fine or too coarse. Medium fine.</div><br />
4. Now heat gingili oil in a wok or kadai.<br />
<div class="separator" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="margin: 0in 0in 0pt;">5. Add mustard seeds once the <span style="color: black;">splutter</span>, add cashews once they turn golden then add curry leaves once they turn crisp, add the bell pepper and the cooked basmati rice.</div><div class="separator" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="margin: 0in 0in 0pt;">6. Mix the rice and the peppers once and add the masala powder. Do not cook the bell pepper too much otherwise they will lose their crunch and it will not be as tasty.</div><div class="separator" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="margin: 0in 0in 0pt;">7. Lastly add salt - mix and remove. </div><div class="separator" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="margin: 0in 0in 0pt;"><br />
</div><br />
Serve warm with raita or yogurt.<br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div></div>Sathyahttp://www.blogger.com/profile/11226500835654089120noreply@blogger.com1tag:blogger.com,1999:blog-6690075640030268418.post-91755517914910870722010-09-25T19:05:00.000-07:002010-09-25T19:05:39.763-07:00Red, Orange and White Sabji (Beetroot, Carrot and Aloo)Well maybe it is a flag of some country:) This sabji used to be made by my periamma and she would always make only this sabji whenever we visited her but I love it so never complained. Now it is a favorite at my house.<br />
<br />
What you need:<br />
Beetroot - 2 no<br />
Carrot - 2 no<br />
Aloo - 1 or 2 no (depending on how aloo you want to eat. I added only one to this recipe)<br />
Jeera seeds - 1 tbl spoon<br />
Turmeric powder - a pinch<br />
Chili powder - a little or more depending on your taste<br />
Salt to taste<br />
<br />
How to make it:<br />
1. Chop all the vegetables and keep them separated - otherwise the beetroot will color all of them. Chop beetroot he last.<br />
<br />
2. Heat oil in a khadai and add jeera. Let jeera change color but not burn.<br />
<br />
3. Now add the beetroot and aloo. Add little salt so that they roast well. <br />
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4. Now add turmeric powder.<br />
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5. Once beetroot and aloo have some color on them add the carrot and let it cook. <br />
<br />
6. Once carrot is cooked add chili powder and sauté for a minute or so.<br />
<br />
7. Remove from fire and garnish with cilantro.<br />
<br />
Serve with roti or paratha.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_Byd8ayEj_bk/TJ6pzwzKGgI/AAAAAAAACoM/dmIlqFs3abc/s1600/P1000927.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" px="true" src="http://4.bp.blogspot.com/_Byd8ayEj_bk/TJ6pzwzKGgI/AAAAAAAACoM/dmIlqFs3abc/s320/P1000927.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beetrot, Carrot and aloo sabji</td></tr>
</tbody></table>Sathyahttp://www.blogger.com/profile/11226500835654089120noreply@blogger.com0tag:blogger.com,1999:blog-6690075640030268418.post-4894237705514223112010-09-25T18:52:00.000-07:002010-09-25T18:52:46.362-07:00Tomatoe Khus Khus (Tomatoes in Poppy Seeds)Yes I know poppy seeds :) Bengalis use poppy seeds a lot but this is a south Indian recipe that my mom always made and I love this dish - it is easy to make. I came late from office but needed to put dinner on table in ten minutes as the big baby was hungry - needed his dinner. So this is what I made.<br />
<br />
You need:<br />
Tomatoes (ripe) - 6 no medium size<br />
<br />
Poppy seeds (white) - 4 spoons (soak in hot water for 5 mins)<br />
<br />
Green chili - 2 no (more if you like it hotter)<br />
<br />
Jeera seeds - 1tbl Spoon<br />
<br />
Curry leaves - a few<br />
<br />
Turmeric powder - just a pinch<br />
<br />
Little oil<br />
<br />
Salt to taste<br />
<br />
Method:<br />
<br />
1. Grind the soaked poppy seeds and the green chilies to a smooth paste.<br />
<br />
2. Chop the tomatoes into cubes.<br />
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3. Take your wok or kadhai and add little oil. Heat it.<br />
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4. Now add jeera seeds and wait for it change color but do not burn it.<br />
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5. Now add curry leaves and immediately the chopped tomatoes.<br />
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6. Add salt and add turmeric.<br />
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7. Let the tomatoes sweat a little but not become a mush.<br />
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8. Now add the poppy seeds paste and a little water to make the gravy.<br />
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9. Let it simmer for 3 mins and garnish with cilantro.<br />
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Serve with roti, paratha or rice.<br />
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<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_Byd8ayEj_bk/TJ6msY21P0I/AAAAAAAACoI/q1LtsNYQbjY/s1600/P1000938.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" px="true" src="http://4.bp.blogspot.com/_Byd8ayEj_bk/TJ6msY21P0I/AAAAAAAACoI/q1LtsNYQbjY/s320/P1000938.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomatoe Khus Khus</td></tr>
</tbody></table>Sathyahttp://www.blogger.com/profile/11226500835654089120noreply@blogger.com0tag:blogger.com,1999:blog-6690075640030268418.post-30717575649955610392010-09-14T19:44:00.000-07:002010-09-14T20:11:22.132-07:00Kala ChannaThe tasty and easy recipe. Loved at my house with white rice but I like it with roti /paratha. I am diabetic so always try to reduce carb intake and one way to do this is by sprouting the dried legumes or beans that use in your cooking. This kala chana recipe tastes best if you use ghee for tempering /seasoning.<br />
<br />
Ingredients:<br />
Kala Chana - 1cup (sprouted)<br />
Garlic - 3 cloves or more if you like it garlicky<br />
Red Chilli - 2 teaspoon<br />
Jeera seeds - 1 teaspoon<br />
Water - 2 or 3 cups (depending on the gravy you want)<br />
Ghee - 1 table spoons<br />
Salt to taste<br />
<br />
Method:<br />
1. Boil the sprouted chana.<br />
2. Cook the chana till well done - I used a pressure cooker and cooked for three whistles.<br />
3. In a large pan add cooked chana, salt and the water. Let this come to a rolling boil. I mashed some chana's to give the gravy little thickness.<br />
4. Keep in aside in a serving bowl.<br />
<br />
Tadka (seasoning:<br />
1. Heat ghee.<br />
2. Add jeera and let it change color but do not burn it.<br />
3. Add garlic and let it sizzle no need for it to change color.<br />
4. Switch off the gas and add red chili powder.<br />
<br />
Enjoy with rice and papad or roti and sabji.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pour the tadka over the kala chana.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_Byd8ayEj_bk/TJAyxeLz2AI/AAAAAAAACno/gTgRgRxLwKs/s1600/P1000913.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" qx="true" src="http://3.bp.blogspot.com/_Byd8ayEj_bk/TJAyxeLz2AI/AAAAAAAACno/gTgRgRxLwKs/s320/P1000913.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kala Channa with gravy</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_Byd8ayEj_bk/TJAyZiIB0JI/AAAAAAAACng/OxrMrbLq8CI/s1600/P1000911.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" qx="true" src="http://2.bp.blogspot.com/_Byd8ayEj_bk/TJAyZiIB0JI/AAAAAAAACng/OxrMrbLq8CI/s200/P1000911.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yesterday's dinner - kala channa, Guvar and flash fried chillies.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_Byd8ayEj_bk/TJA4sKKD4yI/AAAAAAAACnw/4nRIm1Ozgpk/s1600/P1000914.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" qx="true" src="http://2.bp.blogspot.com/_Byd8ayEj_bk/TJA4sKKD4yI/AAAAAAAACnw/4nRIm1Ozgpk/s200/P1000914.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">R enjoying dinner:) He eats rice with a fork!!</td></tr>
</tbody></table>Sathyahttp://www.blogger.com/profile/11226500835654089120noreply@blogger.com2tag:blogger.com,1999:blog-6690075640030268418.post-44269169821930707792010-09-11T19:15:00.000-07:002010-09-16T13:45:09.173-07:00Ultimate Pulihodharyai (Tamarind Rice)This recipe was given to me by my Andhra friend 'Mala' and so far this is the best pulihodharyai. I have always received compliments in potlucks and at home it is a finger licking event when I make this. Very easy to make but involves three major steps. This is the ultimate like Tyler's recipes:)<br />
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<br />
<br />
<br />
Step 1 making the rice:<br />
<br />
I use only basmati rice and drain out the starch water so that the rice does not stick. Cool the rice in a wide pan.<br />
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<br />
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Step 2 making the tamarind gravy:<br />
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2 table spoons of tamarind paste. I used Laximi paste as this is not too tart.<br />
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A pinch of turmeric.<br />
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Salt to taste.<br />
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And sesame oil (gingelly Indian style) I always use Idayam this gives the best taste.<br />
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Mix all the above in a vessel and heat it on low. Just enough so that it forms thick gravy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Byd8ayEj_bk/TIw2M2PHc7I/AAAAAAAACmo/mcmnW_WpLrk/s1600/P1000901.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" ox="true" src="http://1.bp.blogspot.com/_Byd8ayEj_bk/TIw2M2PHc7I/AAAAAAAACmo/mcmnW_WpLrk/s200/P1000901.JPG" width="200" /></a></div><br />
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Step 3 making the masala powder:<br />
<br />
Methi Seeds 1 teaspoons <br />
<br />
Coriander Seeds 1 1/2 teaspoons<br />
<br />
Till Seeds 2 teaspoons <br />
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Dry red chilies 8 (more if you want it hotter)<br />
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Dry roast all the above except the red chilies till the spice comes. Now fry the red chilies in a little oil.<br />
<br />
Now grind all this in a coarse powder as shown in the picture.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Byd8ayEj_bk/TIw20BxaTRI/AAAAAAAACmw/LlhXd_Vhlyo/s1600/P1000903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" ox="true" src="http://1.bp.blogspot.com/_Byd8ayEj_bk/TIw20BxaTRI/AAAAAAAACmw/LlhXd_Vhlyo/s200/P1000903.JPG" width="200" /></a></div><br />
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Seasoning:<br />
<br />
Mustard seeds 1 teaspoon<br />
<br />
Curry leaves a few<br />
<br />
A handful of groundnut <br />
<br />
Green chilies 3 (use a mild variety)<br />
<br />
A little chana dal and urad dal<br />
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Sesame oil (Change the quantity based on how much rice you have).<br />
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Method:<br />
1. Now mix the tamarind gravy and the powder masala add salt to your taste mix well. <br />
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2. Now prepare the seasoning in sesame oil starting with mustard once that spurts add the dals, then the curry leaves and the chilies.<br />
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3. Pour the seasoning over the mixed rice and add a little sesame oil on top.<br />
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Enjoy this rice with 'avakkai' pickle and curd. Yummy!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Byd8ayEj_bk/TIw3W01I_RI/AAAAAAAACm4/FBHi_QkjPtU/s1600/P1000907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://2.bp.blogspot.com/_Byd8ayEj_bk/TIw3W01I_RI/AAAAAAAACm4/FBHi_QkjPtU/s320/P1000907.JPG" /></a></div>Sathyahttp://www.blogger.com/profile/11226500835654089120noreply@blogger.com0tag:blogger.com,1999:blog-6690075640030268418.post-11262350591654435682010-09-11T18:45:00.000-07:002010-09-11T18:45:34.701-07:00Ganesh ChaturthiGanesh's birthday is celebrate with lot of good food and festivities. He is the remover of all obstacles and hence at house also mom used to make the usual idli, vada, kozukattai (modak) - sweet and savoury along with regular lunch. Me the lazy one will make just bonda (I say this is vadai:)) and only the sweet kozukattai. This itself took me two hours to make along with a nice lunch for today.<br />
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Wish you all a very happy Ganesh Chaturthi.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_Byd8ayEj_bk/TIwwZgOTnbI/AAAAAAAACmg/oTfutR1mv04/s1600/P1000908.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" ox="true" src="http://4.bp.blogspot.com/_Byd8ayEj_bk/TIwwZgOTnbI/AAAAAAAACmg/oTfutR1mv04/s320/P1000908.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ganesh Chaturthi lunch with pulihodharai, tomatoe pachidi, bonda, kozkattai, bitter gourd curry and badam halwa.</td></tr>
</tbody></table>Sathyahttp://www.blogger.com/profile/11226500835654089120noreply@blogger.com0tag:blogger.com,1999:blog-6690075640030268418.post-17045306226113880622010-09-03T23:49:00.000-07:002010-09-16T13:44:44.461-07:00Gujrathi KhadiIngredients:<br />
<br />
<br />
<br />
<br />
For Khadi -<br />
<br />
<br />
<br />
Gram Flour/Besan - 2 tbs<br />
<br />
Plain yogurt (curd/dhai) - 1 cup<br />
<br />
Salt - to taste<br />
<br />
Dry date (Khajur) - 1 or Sugar or Agave nector - 1 tsbs<br />
<br />
Water - 1 cup<br />
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<br />
For tempering-<br />
<br />
Ghee - 2 tbl spns<br />
Mustard seeds- 1 tbl spn<br />
<br />
Methi (Fenugreek) Seeds- 1 tbl spn<br />
Dry red chilli - 2 nos<br />
<br />
Hing - a pinch <br />
<br />
Curry leaves - few<br />
<br />
<br />
Method:<br />
<br />
In a bowl, mix basen, yogurt, and salt. Mix well if you have a hand-blender use it to give a good whip. This is key to making a good Khadi. <br />
<br />
<br />
<br />
Put this mixture on heat at low and let it simmer for few mins. Add the dry date and the sugar. Keep stirring otherwise it will become too solid, if need add water. The consistensy should be runny and a little thicker than water.<br />
<br />
Once you see lot of foam on top it is done. Remove from heat.<br />
<br />
Now take ghee in a pan, once it is hot add all the ingredients listed under tempering one by one. So add mustard and let it sputter then add the curry leaves then the methi seeds then the red chilli and lastly the hing. Now immediately pour this on top of the Khadi.<br />
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Serve with plain rice and papad and pickle.<br />
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Serve it warm. :)Sathyahttp://www.blogger.com/profile/11226500835654089120noreply@blogger.com2