Thursday, March 30, 2006

Happy Ugadi !!




Happy Ugadi to all viewers! 2006!

Ugadi marks the beginning of the New Year with the onset of Spring.The true purpose of celebrating Ugadi is to embark on a new life giving up negative thoughts and actions and purify yourselves by cultivating new and noble thoughts which would be the real essence of celebrating the festival in its true spirit !

The traditional sweet dish prepared for Ugadi is PuranPoli and Ugadi Chutney a sweet and tangy flavoured chutney with a trace of neem flower which gives mild bitterness, a divine medley of Green Mango , Jaggery ,Neem flower,Tamrind and banana based Chutney symbolising Life in all it's shades
.

Wednesday, March 29, 2006

Bottle Gourd Curry!

Bottle Gourd Curry!




Ingredients:

1 Bottle Gourd
1 tbsp chopped Ginger
2 chopped Green Chillies
5-6 Curry Leaves
1 tsp Channa dhal
1 tsp Cumin seeds
1 tsp Mustard
Asafoetida a pinch
1/4 tsp Turmeric
2 Red chillies
1 tbsp Oil
Salt to taste


Method:

Peel the bottle gourd and chop into small pieces. Heat the oil in a pan, add Channa dhal, Cumin, red chillies, mustard seeds, curry leaves & asafoetida.After the mustard seeds crackle add the green chillies and ginger, fry for a minute. later add the chopped bottle gourd pieces and turmeric. Let the gourd pieces get coated with the seasonings and cook for few minutes. Then add salt and cover the lid and cook on slow fire till the pieces soften and . Garnish with some finely chopped cilantro leaves and is ready to serve hot .Tastes delicious with Rice or Chappathi.The cooked vegetable is considered to be cooling & diuretic .

Monday, March 27, 2006

Fish Fry!



For Marinade: Turmeric,salt ,Lemon juice , Chilli powder and Cumin powder.

Wednesday, March 22, 2006

Baingan Ka Bartha !

Baingan Ka Bartha !



Ingredients:

. Eggplant or Aubergine 1 Big
. Green peas 1/2 cup
. Chopped onion 1 big
. Chopped Tomatoes 1 cup
. Finely chopped green chillies 2
. Red chilli powder 1/2 tsp.
. Garam Masala Powder 1/2 tsp.
. Turmeric Powder 1/4 tsp.
. Oil/Butter 4 tbsp
. Salt to taste
. Ginger paste 1 teaspoon
. Chopped Coriander Leaves



Method:

Brush the eggplant with oil and roast it over a gas burner over a medium flame ,rotate it occasionally to roast fully on all sides.Leave it to cool or dip it in a bowl full of cold water. Remove the burnt skin on the outside.Mash the eggplant and keep aside.

In a pan add oil/butter and saute the Onions till brown & add Ginger paste,Chilli powder, Green chillies,Turmeric powder, Garam masala powder , diced Tomatoes and Green Peas and water and let it simmer till the raw smell disappears....and finally add mashed eggplant and salt and cook till done.Garnish with Coriander leaves and it's ready to serve with roti/ chappathi.
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Tuesday, March 21, 2006

Patoli!

Crunchy Patoli!

Something refreshingly crunchy ...Hope you enjoy this medley of flavours of different veggies in one dish....


Patoli :


Ingredients:

Mustard seeds 2 tsp
Hing a pinch
Black gram 1tsp
channa dhal 2 tbsp
onion 1 big chopped
salt as reqd
water as reqd
veggies of your choice.
red chillies 3-4
cumin seeds 2 tsp
curry leaves
coriander leaves
mint leaves
cashewnuts & groundnuts as reqd

Soak channa dhal for 1 hr. Grind it into a thick paste along with cumin seeds and dry red chillies with little qty of water, which is the traditional way to do.
Otherwise,The whole dhal& spices without grinding can also be used. I prefer it this way :)


Seasoning:

In a pan, add 2tbsp oil , mustard seeds, channa dhal, urad dhal, asafoetida ( hing), curry leaves. And then any of the following vegetables can be chopped and added at this stage followed with salt and the above paste. stir well till done till dry.. optionally,Cashews & Groundnuts can be added after the patoli is done along with coriander leaves/mint leaves.

Any of the following veggies combo can be used:

Carrot ,Potato,Green peas, Mint leaves ,Coriander leaves ,Beans,Cauliflower,sweet corn & Baby corn .

Sunday, March 19, 2006

Prawn curry with Rice!



Have posted the recipe in my earlier posts !

Sunday, March 12, 2006

Couscous with Moroccan Style Chicken Curry!

Couscous with Moroccan Style Chicken Curry!

Made this for today's Dinner.

here's the picture ..





Here's the Recipe..

Ingredients:

2 Tbsp olive oil
2 large onions, sliced thinly
1 cup of chick peas (pre-cooked), celery, sliced , potatoes or yam cut into bite-size pieces
3 carrots, sliced diagonally ,
1 zucchini, cut into slices
1 tsp garlic powder
1/2tsp turmeric
1 tsp cumin powder
1tsp Chilli powder or flakes
salt as required
1/4 tsp white pepper powder
Chicken cut into bite size pieces each
dried fruits of your choice,( optional)
1 big diced tomato

Method:

Heat the oil in a pan with a lid. saute the onions till they are translucent.
Stir in the celery, potatoes, yam or sweet potato, carrots, and zucchini.
Combine garlic powder, turmeric, cumin, chilli flakes, salt and white pepper.Drizzle with a small amount of the olive oil seasoning over the veggies & blend the half boiled chicken with dried raisins or any dried fruits of your choice.Pour in the tomatoes over the top. cover the pan place in preheated oven and bake for 45 -1 hr

To serve: place steamed couscous in bowls. Place one or two pieces of chicken on couscous and top with vegetables, chick peas, dried fruits and with some of the sauce left at the bottom of the pan.