Saturday, December 31, 2005

Happy New Year! "2006"

"On the onset of new year ,I wish you all a Happy New Year 2006!

So as we prepare to mark the passage of time & bid farewell to the old year and welcome in the new, Let's pray for peace in the world






Friday, December 23, 2005

Merry Christmas & Happy Holidays!

I will be gone for the next few days .The end of the year can be a great time to catch up with our friends and family & with a whole lot of activities . perhaps, I could even take some time off to relax and think about where the blog should go in the New year to come :)






Wish you all a Merry Christmas and a wonderful New Year !









Thursday, December 22, 2005

Yum yum Rice Pudding!

Rice Pudding:







Ingredients :

250g Basmati rice
1/2 tsp saffron strands
1 cup sugar
2 tbsp hot milk (to soak saffron)
2 tbsp thick cream
2tbsp mawa(khova)
1tbsp ghee
3 cardamoms
1 inch stick cinnamon
3 cups cold milk
water as reqd
1 cup of almonds, raisins and cashewnuts






Method :

slice and toast the almonds. Fry the raisins. (keep aside)

Toast the saffron strands, crumble them and soak in the hot milk. Heat the ghee & add the rice and spices and fry for 3 minutes. Add the cold milk and sugar and water cover till the rice is fully cooked. Add the cream & mawa and sprinkle with the saffron milk. Cover and cook for a minute. Remove to a hot serving dish, sprinkle with almond slices and raisins and serve.

Tuesday, December 20, 2005

PAN FRIED FISH FILLETS !

PAN FRIED FISH FILLETS:





Ingredients:

Fish fillets(of your choice)
3 tbsp of peanut oil
Chilly powder - As reqd ( to make Red chilly paste mixed with Vinegar)
Salt - As reqd
1tsp ginger& cumin seed paste
1tbsp of fine suji (semolina)
1tbsp butter
1tbsp coriander leaves finely chopped.




Method:

Coat the cleaned fish with mixture of red chilly paste, ginger & cumin paste , salt and marinate for an hour. Dust the fish portions lightly with semolina to coat on both sides and shallow fry in peanut oil till crisp and brown. (about 2-3 minutes per side). When done, remove add butter and coriander leaves (cilantro)and serve.

Monday, December 19, 2005

Corn on the Hob !

Indulge your passion with Corn !


Corn on the Hob


A spicy touch for the holiday season!




Another indulgence!


Ingredients of Indian cuisine !

Herbs and spices, pulses & grains found in every home, are incorporated into our foods and beverages for better health. Not only does the food look, smell and taste delicious, it heals, soothes and rejuvenates.There are various spices and ingredients used in the indian cuisine.A dish is well cooked when the spices blend into dish. The spices should help maintain and enhance the character of the dish, give it colour and fragrance and leave you wanting more!

I am posting only some of the ingredients (pulses & spices) used in Indian cuisine !



Split Green gram:



Cardamoms:



Green Gram(whole):



GroundTurmeric powder:



Blackgram:

Saturday, December 17, 2005

Spicy Fish Curry!!

Seafood curry to spice up the weekend!





Ingredients:

1/2 kg. Fish( fillets of your choice)
1 tbsp. oil
1 tsp. mustard seeds
1/2 tsp cumin seeds
1/2 tsp. turmeric powder
1/4 cup onions ground to a paste
1 tsp. chilli powder
1 tsp. coriander powder
1tbsp tamarind pulp,
A few curry leaves
1/2 cup tomato puree
1 cup coconut milk
2 tsp. finely chopped ginger
3 cloves of garlic crushed
3 green chillies, slit at the ends
Salt to taste
Water as required
coriander(cilantro)leaves for garnish



Method:

For seasoning, heat oil and fry mustard , cumin seeds, green chillies & curry leaves . To this , add turmeric , onion paste & ginger & garlic . sauté till the oil separates. Add a little water to the chilli and coriander powders to make a thick paste. Pour this into the seasoned ingredients and sauté till the aroma of masala comes out. Add all the other ingredients(including tomato puree) except fish pieces and bring it to boil.Add the fish pieces one by one.Add coconut milk & close the lid and allow the curry to simmer on a slow fire till the gravy thickens . Garnish with coriander leaves & It's ready to serve hot.

Thursday, December 15, 2005

Green Plantain Fry!

Green Plantains & Pepper fry to beat the chill!

My post for the ongoing theme of the season "From my Rasoi" hosted by Meena of hookedonheat !








Across Indian cuisines, there are many interesting recipes, using plantains. This versatile fruit can be boiled, fried, grilled, steamed, pickled or dried in the sun or special ovens, and plantains sliced thin and deep-fried like potato chips are a delicious snack.

Apart from ritualistic and culinary uses,all parts of the Banana plant have medicinal properties. It is considered as an auspicious plant in India symbolising prosperity and fertility, and plays an important part in traditional Indian functions.

There are basically two types of Bananas, The plantains usually are rich, dark green, have to be peeled with a knife, and the firm fruit cut into pieces to make dry vegetable dishes or curries.Plantains are hard & starchy bananas used specifically, for cooking and the sweet one is eaten ripe .

The sweet one, has exceptional medicinal properties, & is offered as prasad in temples. The stem and leaves of the plant are used for adornment during ceremonies, and the leaf used as a plate for traditional Indian meals. There are many Indian recipes that use the banana leaf as a wrap while steaming, giving a special unmatched flavour and texture to the dish.



Green Plantain Fry:





Ingredients:

Green bananas or plantains -cubed/circularly sliced
turmeric powder - 1 teaspoon
chilli powder - 1 teaspoon
cumin seeds - 1/2 teaspoon
mustard seeds - 1/4 teaspoon
Black gram - 1/4 teaspoon
coconut for garnish - 1 tablespoon
black pepper - 1/4 teaspoon
curry leaves - a few
salt to taste
oil - 1 teaspoon

Method:

Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. Drain and cook the plantains with the remaining turmeric and salt. Grind the coconut well with cumin and add to the cooked plantains. Let it simmer. Meanwhile, heat the oil and pop the mustard seeds,blackgram & mix in the pepper & curry leaves and the coconut reserved for garnish and stir fry till browned. Add this mixture to the cooked plantains.

Tuesday, December 13, 2005

Groundnuts(Peanuts) a nutty fair !!

A Nutty fair to remember!


Traditionally, farmers & groundnut growers from all over Karnataka and the neighbouring states come to Bangalore to offer mounds of their first groundnuts produce to the huge idol of Basava during Nov/Dec every year, when the groundnuts have been harvested, a groundnut fair is held near the temple premises. Groundnuts or peanuts are special in many ways , a reason enough for Bangaloreans to look forward to the annual groundnut fair .



One of the oldest temples in Bangalore situated in Basavanagudi is dedicated to Nandi,(The sacred Bull) the mount of Lord Shiva. built in the 16th century. The magnificent Nandi, 15 feet tall and over 20 feet long has been carved out of single granite rock.The temple was supposedly built to appease a bull devouring all the groundnut grown in the area. The bull stopped inflicting damage and the thankful farmers held a groundnut fair near the temple premises which continues even today!


A picture taken at the Fair...


Monday, December 12, 2005

Avocado Medley!!

Avocado Guacamole & Salad:






Channa (Chickpeas)with Greens!

Saturday, December 10, 2005

IT's Time for " Meme" !



Well, I have been tagged by VKN to blog for "You Are What You Eat Meme " this, sure brings in a new kind of momentum that reminds you how diligent the focus on food blogs can be & I would give this a fair try to make it more vibrant and increase your zest for a whole new world of Culinary Blog Journey !

Listing out my top 10 blogs for "You Are What You Eat Meme".

Here it goes...



1. PuranPoli (SWEET BEGININGS!)
2. Shrimp Platter
3. All about Jack fruit
4. Spring onion & Tomato medley
5. Almond burfi
6. Cashewnuts
7. Chicken pulao
8. Raita( Cucumber salad)
9. Sweet Potato
10. Black chick peas curry..

For pictures you can click on this link. My Blog Pictures

Hope you had fun going thru' this post!

Fellow Food bloggers, hope you strive to make it a special blogging affair to enable your self to enjoy and hopefully continue this theme by linking on more spirited bloggers to this never ending " Meme" of Food Blogs .

Choosing only few fellow " Food Bloggers" is a tough part ,as there are a whole lot of them I would consider to Include .Keeping in tune with the option given to me,



I am tagging
Dawna of Alwaysinthekitchen and
Sailu of Indiacuisine and Shammi of Food in the main and Courtney of Naughty Curry Just a few wonderful spirited Bloggers to find out their top 10 Favorites & Few other Bloggers of their choice to get this "Meme" theme going !

Happy Meme time!!

Banana pudding!!

Go Bananas ! with yummy Banana pudding!




Ingredients:

11/2cup milk (low fat)
2 large eggs
2cups bite-sized toasted bread pieces.
1/2 cup sugar
1-2 large very ripe bananas
1/2 tbsp vanilla extract
1 tsp cinnamon powder
1/4 tsp nutmeg powder
1/4 cup raisins
1/4 cup toasted walnuts,Almonds
1 tablespoon butter
1/4 cup cream


Method:

Put the bread pieces into a baking pan. In a blender blend the eggs, milk, sugar, bananas, cinnamon, nutmeg and the vanilla until smooth. Pour this mixture over the bread pieces. Fold in the raisins ,Almonds and the walnuts and let the mixture set for 20 minutes. Top with small pieces of the butter.Cover the pudding with aluminum foil,bake till done & later remove the foil and bake uncovered for 15 minutes until set.

In a bowl, whisk the cream add 1tbsp sugar & 1/4 tsp vanilla. Continue whisking until soft peaks form. ready to serve with the pudding.

Thursday, December 08, 2005

Sweet and Juicy -- Yummy Grapes!!

Celebrating the X'mas spirit with Grapes, Grapes & -------- Grapes !


Sweet and Juicy Grapes!




who wouldn't like to spend lazy weekend afternoons nibbling away the sweet & juicy grapes ,especially when you're reaping the beneficial antioxidant rewards & enjoy the richness of the grapes without popping a cork !




Grapes can grow in almost every type of climate-Red and green grapes are available year round,their juiciness and natural sweetness, combined with a low calorie count, make them an excellent snack and dessert food.There are number of distinctive, very firm & sweet seasonal varieties around the globe.

Wine can be made from virtually any fruit juice,but most commonly wine is most closely associated with grapes .I would say the entire process of Winemaking is an art and a science which is quite interesting to learn and I would say it's beyond the scope of this blog....Ellagic acid occurs in grapes, and may have a number of human health effects. It has anti-cancer properties.Red grapes and products derived from Red grapes such as grape juice and red wine contain powerful antioxidants that can offer protection from heart disease and even cancer.It sure provides a wide scope for potential therapies .



here's a simple try at home Grape recipe:


Grape Syrup:


Ingredients:
2 cups Grape Puree
1 tbsp pectin
1 1/2 cups sugar or honey

Method:
Combine all ingredients in heavy pan, bring to boil. Remove from heat, Put through colander sieve. Pour into jars/ glasses. cool, cover and store in refrigerator.


Happy Cooking!

Wednesday, December 07, 2005

Mixed Fried Rice!!

Mixed Fried Rice:






Ingredients:


1teaspoon soy sauce
1 tablespoon oyster sauce
2 tablespoons olive oil
3 Eggs (scrambled )
1/2 cup red and green pepper (capsicum)—diced
1 cup peas,Beans and Carrots finely chopped or cut into strips lengthwise.
4 cloves garlic and piece of ginger—minced/crushed
spring onions 1 tbsp
3 cups cold cooked long-grain aromatic rice
1tbsp vinegar



Method:

MIX together the soy sauce, oyster sauce and oil in a small bowl. Heat a frying pan over a high temperature then add 1 tablespoon of the oil. scramble the eggs and keep aside. Heat the remaining 1 tablespoon of oil, add the( red,green capsicum) pepper and stir-fry for 1 minute. Add the peas,carrots and garlic and ginger and stir-fry for few seconds. Add the rice and stir-fry for another minute, tossing to separate the grains and combine well. Add the sauce mixture and stir-fry for 2 minutes. Add the eggs and toss to mix well--stir fry spring onions too and mix well finally add 1tbsp vinegar to the rice and It's ready to serve.

Monday, December 05, 2005

VEGETABLE UPMA(Masala Upma):

VEGETABLE UPMA(Masala Upma):








INGREDIENTS :

Rava or Suji ( fried in ghee) 1 cup
Onion chopped 1
Green chillies 4-5
Carrot grated 2
Capsicum chopped 1
peas 1/4 cup
Tomato chopped 1 big
Beans chopped 1 cup
Ginger crushed 1/2tsp
Coriander Leaves
Curry Leaves
Lemon juice 1/2tsp
Turmeric 1/2tsp
Salt to taste



FOR SEASONING

Mustard Seeds 1/2tsp
Green or red chillies 3-4
Urad dhal 1/2tsp
Chana dhal 1/2tsp
Oil 1 tbsp



Method:

Heat oil and prepare seasoning , Put all the vegetables except lemon and green leaves, add water ( double the quantity of suji used), salt & cover it and let it simmer for a while - after the vegetables are cooked add suji or rava & curry and coriander leaves and keep stirring well till it is done and finally garnish with more of coriander leaves( cilantro) & sprinkle lemon juice and mix well . Masala Upma is ready.

Saturday, December 03, 2005

Black Chickpea curry!!

Black chickpea (Channa) curry.





Ingredients:

Black channa: 1 cup
Onions: 2
Green chillies: 2 (slit open length wise)
Tomato: 1
Curry leaves: 1 stem
Coriander leaves: 2 stem
Garam Masala powder: 1/4 spoon
Coriander Powder: 1 spoon
Chilli powder: 1/2 spoon
Turmeric Powder: 1/4 spoon
Mustard seeds: 1/4 spoon
Coconut milk: 1/2 cup
Ginger: 1 small piece
Garlic: 4 cloves

Preparation Method
Black channa to be soaked in water for 2 hours. Then pressure cook it with enough water, turmeric powder and salt. Heat oil in a pan and add mustard seeds. When mustard seeds start to splutter, add finely chopped onions, green chillies, curry leaves, chopped coriander leaves and cook till onion is brown. To this add chopped tomatoes and stir well till tomato blends. Add crushed garlic and ginger pieces and stir well. Now add coriander powder, chilli powder and stir well till the aroma of masala comes out. Add enough water and black channa and cook till water starts boiling. Now add coconut milk and stir well. To this add garam masala. The curry is ready when the mixture starts boiling again.Finally garnish with coriander leaves.

Thursday, December 01, 2005

Potato & Baby Spinach Combo !

Fortunately, owing to evolution, we do have splendid variety of greens and grains to choose from. My pick of the week " greens " is - Baby Spinach! it's sheer flavour when cooked with potato is magical!!


Exotic south Indian Potato & Baby Spinach Stew:




Ingredients:

Baby spinach 2 bunches
Potatoes 3 (cut into cubes)
Onions 1 chopped finely
Oil 1 table spoon
Corianderleaves 1 table spoon
Basil to garnish (optional)
Salt to taste
Mustard 1/4 tea spoon
Pepper 1/2 tea spoon
Ginger 1''
cinnamon 1 stick
clove 1
Lemon juice 1 tea spoon
Cumin seeds 1/2tea spoon
coconut milk 1 cup

METHOD:

To start with, chop the potatoes into cubes , slit green chilli. chop ginger and coriander leaves. Extract thick milk of the coconut - about 1 cup. Crush cloves, cinnamon, pepper and coarsely.

Heat oil in a pan, add mustard,cummin seeds and the crushed ingredients. When mustard splutters add onions, potatoes, ginger green chillies. Fry well, till you get a nice aroma. add thick coconut milk and salt and simmer on a slow fire till the vegetable is cooked fianlly add spinach , simmer just once, and serve hot garnished with coriander leaves and basil leaves and a dash of lemon juice.This dish has to be semi-thick as you need lot of gravy with the dosas & appams or chappathi.

Wednesday, November 30, 2005

Chicken Pulao!!

Chicken Pulao:



Ingredients:
Chicken 1 medium(cut into large pieces)
Basmati rice 2 cups
Onions 2 large nos.
Ginger-garlic paste 1 tbsp
Mint leaves chopped 1tbsp
Coriander leaves chopped 1 tbsp
yogurt 1cup
Turmeric powder 1 tsp
Jeera powder 1 tsp
Kashmiri red chilli powder 2 tsp
Green chillies 4-5 nos.
Cinnamon 2 pieces
Cloves 5 nos.
Cardamoms 4 nos.
Salt to taste
Oil 3 tbsp
ghee 2tbsp
Saffron a few strands (optional)
Milk 4 tbsp (optional)
Cashew nuts 10 nos.




Wash and soak the rice in water for 1/2 hour.

Saute the chillies in ghee. Mix the chillies, ginger, garlic, and half the cinnamon, cloves and cardamom together and grind into a fine paste. Add the ground spices along with yogurt to the chicken pieces & marinate for 1/2 hour.

Heat the oil/ghee and add the chicken marinade and rest of the spices and half the onions and cook over a low fire until the chicken is tender.

Heat the remaining oil and add the remaining cinnamon,cloves and cardamom. After few minutes add rest of the onions and fry until they are golden brown. Add the rice and fry until it is slightly brown. At this point, add 5 cups water, turmeric and salt. Let the rice mixture cook until the water is almost level with the grains (the rice should be half done ) and then add the chicken along with the gravy . Do not mix them, add saffron soaked in milk & coriander and mint leaves & place a tight lid & let the rice simmer for 15-20 minutes. After this, mix well and garnish with fried cashews, It's ready to serve with Raita.

Tuesday, November 29, 2005

Tomato & Cucumber Raita !!

Tomato & Cucumber Raita !!

The combination of cucumber and yogurt makes a traditional cooling accompaniment to serve with spicy Indian dishes.




Ingredients:

1 cucumber, peeled and finely chopped
3 tomatoes, chopped
1 onion, chopped
1 tbsp. chopped, coriander leaves
1-1/2 cups thick curds (yogurt)
Salt to taste
For Seasoning:
1 tsp. oil
1/2 tsp cumin seeds
1-2 green chillies chopped

Method:
Mix together all the above ingredients in a large bowl.

Sunday, November 27, 2005

Almond(Badam) Burfi!

My Appreciation of the intricacies of Indian cuisine always ranks quite high!!

This is one such power packed sweet that makes all the difference --- could say a world away from regular Indian sweets prepared at home!! The truth is it's actually a simple affair.



Badam Burfi:(Almond cake)








Almonds (Badam) 1 cup
Butter 1/2 stick
Sugar 1 1/4 cups
Milk 1/4 cup
ghee 2tbsp


Put almonds in a microwave container. Soak in water. Cook on high for 6-8 minutes. Cool. Peel skin off of the almonds and grind the peeled almonds in blender with milk to a smooth paste. Take a pan,melt butter and add almond paste. Keep stirring on medium flame, until it starts to thicken. Add sugar and continue stirring. Add ghee by spoonfuls every minute and continue to stir. Cardamom powder can be added if needed for flavour(optional) .Keep stirring until it becomes very thick and leaves the side of the pan. Take greased plate. Pour the above onto it. When slightly cool, cut it into desired shapes

Saturday, November 26, 2005

Yummy Baked Sweet Potato !

Baked Sweet Potato:A Taste that lingers!




The most nutritious of vegetables, eaten with the skin, a baked sweet potato is an excellent fiber source .They are rich in vitamins C and B6, and manganese, as well as a small amount of potassium.





Preparation Method:

Pierce the potatoes with a fork before baking to let the steam escape. To speed clean-up, place the potatoes on a foil-lined baking sheet to catch the sticky juices that ooze from them as they bake.

Thursday, November 24, 2005

Egg Rolls !!

Couldn't think of anything better when I took a peek at my refrigerator--with the eggs in sight , it was enough to change my plan --:) though my plan to begin with was to do something with boiled potato & peas for the evening --- somehow, ended up making these delicious rolls..

Egg Rolls:






Ingredients:

Boiled eggs
2tsp chopped spring onions
2 big potatoes boiled & mashed.
soy sauce 1 tsp
green chillies 2( finely chopped)
1tsp Coriander leaves (cilantro) chopped
1tbsp corn flour.
bread crumbs
salt to taste

Method:

Chop spring onion finely. & mix with mashed potato, corn flour, soy sauce ,green chillies & cilantro. make this into a thick paste to coat the boiled eggs. Now coat the potato pasted eggs with breadcrumbs. Heat the deep frying pan with oil, deep fry coated eggs over a low heat. Keep stirring until coated eggs turn into golden colour & it's ready to serve.


Note:A dish that is best served hot with ketchup & small sized eggs are more easier to handle in the deep frying pan:

Tuesday, November 22, 2005

"Cashewnuts" The Nutty Ingredient of Indian Cuisine!

Indian cuisine features a rich palette of Ingredients, flavours & textures --

Nuts in Indian Cuisine--CASHEWNUTS !

The most popular use of cashew is in the form of its edible nut.Cashew splits are embedded in pastry and many oriental sweets.




"Cashewnut" This Nut is ubiquitous in Indian cuisine as it adds a unique flavour for which there is no adequate substitute. Cashew nuts, are an excellent source of protein and fiber. They are rich in mono-unsaturated fat which may help protect the heart. Cashew nuts are also a good source of potassium, B vitamins and folate. They contain useful amounts of magnesium, phosphorous, selenium and copper.Cashew ranks third in the world’s production of edible tree nuts.Cashews are graded on how white they are and how broken the kernel is

The leaves from the cashew tree can provide vitamin C, calcium and iron.
The wood of a cashew tree is water resistant and is used in constructing boats and ferries.




The Cashew Apple




The shell of the fruit is taken off and the thin skin peeled off from the nut inside before we get the kernels we call cashew nuts.The highly unusual cashew fruit consists of both a crab apple (called the cashew apple), and a kidney bean shaped appendage on the end of the fruit called the cashew nut. The apple is shaped like and is the same size as a pear; when ripe, it is a brilliant yellow, red or scarlet color. Like all fruit trees, a flower emerges and the nut grows from the center of the flower.

Sunday, November 20, 2005

Shrimp and Green pepper curry:

A Platter of steaming Shrimp and Green pepper curry:---In a word: Yummy!

Most studies today have shown that adding seafood into your diet once a week can improve your health ,they are a major source of omega-3 fatty acids.In indian cuisine you have a whole lot of variations when it comes to curry prepartions from state to state.

Here's an exotic curry --




Ingredients:

shrimps 12-15
Ginger-Garlic Paste -2 tsp.
Onions - 2
Tomatoes - 2 chopped
green peppers 2
garam masala 1tsp
Turmeric Powder 1/2 tsp
Salt to taste
cummin seeds 1/2 tsp
Black pepper powder1/2 tsp
Red chilli Powder 1- tsp
Oil - ½ cup.
Lime juice- 1tbsp


Method:

Chop the onions and tomatoes. In a heavy bottomed pan add the oil and heat it. Add cumin seeds to the oil and fry them later add the ginger- garlic paste and fry for a minute. Next add the chopped onions and fry them till they turn transparent. Add the cleaned shrimps and turmeric powder and cook till the shrimps become tender. Add the tomatoes, green peppers ,chilli powder, garam masala powder ,black pepper powder and salt and mix the contents well. Add some water and cook them over a slow flame till done. finally add the lime juice & garnish with cilantro leaves & a slit green chilli if you like it hot- & it's ready to serve with Rice.




Note:The lime juice keeps the shrimp tender and moist and the flavour is exotic !

Saturday, November 19, 2005

Carrot Halwa!

Here's a weekend special : An Easy to Make Carrot Dessert!





Ingredients:

2 cups grated carrots
3/4 cup sugar
1 cup milk
cashews
golden raisins

edible silver foil to decorate.


Method:


Fry the grated carrots in ghee.
Add milk (should be enough to cover the carrots), and cook till carrots become very soft.
Add sugar and let simmer for a while, till sugar dissolves, and the mixture thickens.
Add the cardamom powder.
Garnish with raisins and cashewnuts and decorate with the edible silver (paper like foil).
Serve hot or cold with fresh low fat cream !

Friday, November 18, 2005

Cabbage Treat!








Cabbage Kootu:


This is an interesting variation of cabbage that goes well with chappathis/poori


Ingredients:

1Cabbage chopped finely
2tbsp Channa dhal(Bengal gram)
1tbsp Fresh Coconut grated
1tsp Jeera
1tsp Mustard
2-3 Red Chillies
Salt, Turmeric powder
Curry leaves
Coriander leaves (optional)
1tsp Rice flour(optional)

For seasoning:

Oil, Mustard, Black gram and Curry leaves




Method:

Soak bengal gram(channa dhal) for an hour & boil it with little salt . Keep aside. Chop the cabbage finely and add a small quantity of water, salt, turmeric powder, cook for just 3 mts & Keep aside. Next, grind coconut, jeera, red chillies.

In a pan, do the seasoning and add the cabbage, channa dhal, coconut paste and if necessary, add salt. Make sure they are well blended . Let it boil until it is thick. Add little rice flour if you need the kootu to be thick. Garnish with Coriander leaves.


For a variation Instead of channa dhal, you can add Moong dhal with the vegetable.

Wednesday, November 16, 2005

The South Indian Breakfast platter !

Idli & Sambar






Ingredients:

3 cups boiled rice
1 cup black gram whole
Salt - 3 tsps


Method:

Soak the long grain boiled rice for 4-5 hrs & urad dal for 3 hours.
Grind the soaked rice & urad to a fine paste
Mix both of them ,add salt & let it ferment atleast for a day.(overnight) mix the batter well and using Idli moulds idli's can be steamed or can use microwave Idli maker.




Delicious SAMBAR !





Ingredients:

Onion (small) - 3
Tomato -2 nos
Thoor Dhal - 1cup
coriander powder -1 tsp
MTR sambar powder 1tsp
Mustard -1 tsp
Tamarind - a lemon sized ball soaked in water
Red chillies - 4 nos
Curry leaves and coriander leaves
Salt to taste
Oil 2 to 3 tsp




Method:

Cook the dhal separately, mash it and keep it aside. Tamarind must be kept soaked in water for 10 mts. Squeeze the juice out of it. Heat the oil in a pan and allow it to splutter. Add chopped onions ,red chillies, chopped tomato, turmeric powder, coriander powder and fry it for a few seconds. Add the tamarind juice, MTR sambar powder, the cooked dhal and add salt to taste. Allow the gravy to boil for 10 mts. Remove from fire. Garnish with chopped coriander leaves and curry leaves. It is best eaten with hot rice and a spoon of ghee which is clarified butter.



A small note for Idli lovers, you can also have idli's with a variety of chutneys and of course chutney powders .can check on shammi's molagapodi for dosa/idli @(shyamala R) and Indira's Idly Kaaram Podi @(Mahanandi)which would be great for Idli/dosa !

Monday, November 14, 2005

The Exotic Jackfruit!!

Fruity Expressions !



Mere sight of exotic fruits can be appetising---Surprisingly ever since I decided to go blogging the subject of cooking is demanding more attention than it has ever before-- even though cooking is an everyday necessity when done with enthusiasm it becomes a delightful work of expression more so if it's loaded with exotic fruits-----It makes an impact upon not just one of our senses ,but it makes an impact upon all five of them as in my picture, which speaks for itself!


The tropical Jackfruit is the largest tree-borne fruit in the world.The yellowish pulp tastes a bit like banana. The seeds too are edible & can be boiled and eaten.


Appetising Jackfruit Salad & payasam(kheer)







Jackfruit Salad :

4cups fresh jackfruit sliced or chopped.
Juice of one lime
1/4 cup shredded coconut
1/2cup golden raisins
1tbsp low fat cream
1 cup toasted walnuts ( optional )
chat masala (available at indian stores)& salt to taste.

In a large mixing bowl, combine jackfruit, limejuice, coconut, raisins and low fat cream. After combining all ingredients, toss in chat masala & salt according to your taste. Add and mix in toasted walnuts just before serving. Yummy Jackfruit salad is done.

NOTE: Place walnuts on a cookie sheet, single layer, and toast for 5 minutes.




Jackfruit payasam:


Ingredients:

Finely chopped jackfruit sections-10 to 12
Aromatic Rice flour-1tbsp
Coconut milk -1 cup
Cardamom pwd- 1 tsp
Jaggery- 1 cup


Method:

Heat jaggery in 2 cups water. Add jackfruit & cook till the fruit softens. Add rice flour paste & cook. Add coconut milk & cardamom. Bring to boil & remove from the heat.Serve hot or cold.


Sunday, November 13, 2005

Coconut Palm Tree!! A rendevouz with Coconut : (Cocos nucifera)



A warm welcome awaits all the fun spirited foodies to my weekend blog !



It's a picture taken from my living room :-A Coconut Palm tree view !






Scientists believe it first grew in Southeast Asia, where Marco Polo described it as the "Indian Nuts" of Sumatra and India. The coconut is such a valuable plant with myriad uses ranging from it's nourishing water to milk extract , pulp , it's shells and it's oil in cooking & medicinal preparations.In indian cuisine coconut is shredded for use in many foods and desserts as coconuts add flavor & healthy nutrients to your diet. Coconuts are rich in lauric acid, which is known for being antiviral, antibacterial and antifungal, and boosts the immune system.

Fresh tender coconut water is one of the highest sources of electrolytes known to man, and can be used to prevent dehydration, for instance in cases of strenuous exercise.


Note: Considering the many health benefits Coconuts are indeed power house of nutrients,