This is a healthier version, where the vadai’s are steamed rather than fried and the taste is better and is not oily.
Ingredients:
1 cup of Bengal gram (channa dal) soaked overnight and coarsely ground.
½ cup finely chopped onions.
Oil for cooking.
Salt as per taste.
4 whole green chillies (with team removed)
1 small chopped tomato.
1 tsp of broken spices (1 cradamon , clove and cinnamon, small bay leaf)
¼ tsp of saunf.
½ tsp of turmeric.
½ tsp of ginger-garlic paste.
1 sprig of curry leaves.
2 tsps of chopped coriander.
Preparation:
1. Spread the vada mavu (ground Bengal gram mixed with a little salt in a idli steamer plate and steam it till cooked.
2. In a pan, heat about 3 tsps of oil, add the onions, curry leaves, green chillis, saunf and spices and cook till onions are translucent.
3. Then add the turmeric powder, the ginger-garlic paste and tomatoes and cook for 2 minutes or till tomatoes become tender.
4. Now, add the steamed vada’s and mix them thoroughly, add salt and ½ cup of water and cook till the contents become soft and taste is even.
5. The vadais should be all broken and oil should start coming on top, now garnish with coriander and remove from fire.
Best eaten with steaming hot idli or ghee dosai.
Note: For those who like the vadi’s crisp, but don’t want excess oil, you can spread the vada batter in a greased tawa, pour a tsp of oil around sides like dosa and cook it covered with a lid in slow fire. Cook both sides and when it becomes a little crisp can be removed, broken and added to the contents in pan and cooked normally.
Tuesday, December 1, 2009
Sunday, November 29, 2009
Mushroom-Cheese omelet.
This is a heavy breakfast dish. Perfect to keep you fueled day long, good when eaten with bread toasted in salted butter.
Ingredients:
2 eggs.
4 button mushrooms quartered and sliced.
2 tsps of milk.
2 tsps of mozzarella cheese.
2 tsps of chopped coriander.
1 small onion chopped.
Salt for taste.
Butter for cooking.
Pepper powder.
1 small finely chopped green chilli.
Preparation:
1. Break the eggs into a bowl, add the milk, some salt and beat till nice and fluffy.
2. In a pan, add half tsp of butter and fry the chopped onions and mushrooms for thirty seconds. Then spread them out and pour the beaten eggs over it. Spread the contents as a thin layer in the pan. Simmer and the chopped green chilli and grate the cheese over the omelet. Add some butter if needed on the sides.
3. Now add the chopped coriander over the omelet and sprinkle some pepper powder.
4. Flip over and cook the cheese side down. When both sides are done. Remove, sprinkle some salt and pepper to suit your taste and eat while its hot hot hot.........
Ingredients:
2 eggs.
4 button mushrooms quartered and sliced.
2 tsps of milk.
2 tsps of mozzarella cheese.
2 tsps of chopped coriander.
1 small onion chopped.
Salt for taste.
Butter for cooking.
Pepper powder.
1 small finely chopped green chilli.
Preparation:
1. Break the eggs into a bowl, add the milk, some salt and beat till nice and fluffy.
2. In a pan, add half tsp of butter and fry the chopped onions and mushrooms for thirty seconds. Then spread them out and pour the beaten eggs over it. Spread the contents as a thin layer in the pan. Simmer and the chopped green chilli and grate the cheese over the omelet. Add some butter if needed on the sides.
3. Now add the chopped coriander over the omelet and sprinkle some pepper powder.
4. Flip over and cook the cheese side down. When both sides are done. Remove, sprinkle some salt and pepper to suit your taste and eat while its hot hot hot.........
Mutton Kheema - simply the easiest and delicious
I was never a big fan of cooking mutton. Although I have done it a few times. Last night one of my brothers friend gave us some meat for Bakrid. And, my mother had work, she asked me to cook it and started giving me instructions. God! Does she stop , nops. But I said mother, if I have to do , let me do it my way so I did the mutton kheema. Believe me it was melt in the mouth, there wasn’t a speck left of the dish. I was so happy. So here comes the recipe.
Ingredients:
½ kg fresh, boneless mutton, cut into cubes and washed .
2 bunch curry leaves.
½ cup of chopped coriander leaves.
1 tsp of chilli powder.
¼ tsp of garam masala.
1 of ginger garlic paste.
5 pods of garlic.
½ inch of ginger.
4 medium onions finely chopped.
3 tsps of cooking oil.
1 tsp of salt.
½ tsp of turmeric.
1 cardamon, 2 cloves and small cinnamon-crushed slightly.
¼ tsp of saunf.
1 tomato chopped.
1 small green chilli.
Preparation:
1. Add the turmeric to the washed mutton pieces and place it in a strainer and allow the water to drain.
2. Meanwhile, do all the chopping and gathering of ingredients.
3. Take the mutton and mince it using a mixie, while minching add the green chilli and half of curry leaves and ginger and garlic, but not the paste. Do over mince, just do it thrice for 4 seconds each. Mixing every four seconds without water. I just learned why mother doesn’t buy the minced meat from the butcher, its simply wont do.
4. Now, in a kadai or sauce pan, heat the three tsp of oil. Then add the onions and curry leaves and sauté till onions turn a translucent and a little brown, now add the ginger garlic paste. When fried, add the chilli powder, crushed spices, saunf and the tomatoes and a little water and sauté till oil separates.
5. Then, add the minced mixture and spread slightly on the pan, keep in low flame for 30 seconds, then mix so that the lower part comes on top. The cooked lower part will look white while uncooked portion will be pink. When both sides are done like that pour water of about two and a half cups add the salt and let it boil.
6. After the gravy come to a boil add the garam masala and cook covered (stirring at intervals) till all but very little water is remaining in the pan. Turn off the stove, add the chopped coriander, stir and serve hot.
It’s the best when eaten with soft chappatis.
Ingredients:
½ kg fresh, boneless mutton, cut into cubes and washed .
2 bunch curry leaves.
½ cup of chopped coriander leaves.
1 tsp of chilli powder.
¼ tsp of garam masala.
1 of ginger garlic paste.
5 pods of garlic.
½ inch of ginger.
4 medium onions finely chopped.
3 tsps of cooking oil.
1 tsp of salt.
½ tsp of turmeric.
1 cardamon, 2 cloves and small cinnamon-crushed slightly.
¼ tsp of saunf.
1 tomato chopped.
1 small green chilli.
Preparation:
1. Add the turmeric to the washed mutton pieces and place it in a strainer and allow the water to drain.
2. Meanwhile, do all the chopping and gathering of ingredients.
3. Take the mutton and mince it using a mixie, while minching add the green chilli and half of curry leaves and ginger and garlic, but not the paste. Do over mince, just do it thrice for 4 seconds each. Mixing every four seconds without water. I just learned why mother doesn’t buy the minced meat from the butcher, its simply wont do.
4. Now, in a kadai or sauce pan, heat the three tsp of oil. Then add the onions and curry leaves and sauté till onions turn a translucent and a little brown, now add the ginger garlic paste. When fried, add the chilli powder, crushed spices, saunf and the tomatoes and a little water and sauté till oil separates.
5. Then, add the minced mixture and spread slightly on the pan, keep in low flame for 30 seconds, then mix so that the lower part comes on top. The cooked lower part will look white while uncooked portion will be pink. When both sides are done like that pour water of about two and a half cups add the salt and let it boil.
6. After the gravy come to a boil add the garam masala and cook covered (stirring at intervals) till all but very little water is remaining in the pan. Turn off the stove, add the chopped coriander, stir and serve hot.
It’s the best when eaten with soft chappatis.
Sunday, November 22, 2009
Sumptuous Carrot Halwa
I have been making this like forever…
Ingredients:
4 cups finely grated carrot.
1 ½ cup sugar.
½ cup milk.
½ cup ghee.
½ cup crushed cashews, badam and raisins.
1 pinch saffron or orange food color.
Preparation:
1. In a pressure pan, add a teaspoon of ghee and fry the cashews, badam and raisins. When golden brown, remove from the pan along with ghee and keep aside.
2. In the pan, add the grated carrots and milk and pressure cook for three whistles.
3. After pressure is released, remove the lid. Mix the saffron or food color to a little milk and add to the contents in the pan and mix.
4. In low flame keep stirring the contents till the milk is almost absorbed. Now, add the sugar and mix for a minute in medium flame.
5. Add ghee and stir till the halwa comes to a consistency where it doesn’t stick to the sides of the pan and ghee separates.
6. Finally, add the fried dry fruits and serve hot.
Note:
Some people add a little khoa to the halwa. You can add that if you like the halwa to be a little sticky. Just add the khoa before adding the ghee.
Ingredients:
4 cups finely grated carrot.
1 ½ cup sugar.
½ cup milk.
½ cup ghee.
½ cup crushed cashews, badam and raisins.
1 pinch saffron or orange food color.
Preparation:
1. In a pressure pan, add a teaspoon of ghee and fry the cashews, badam and raisins. When golden brown, remove from the pan along with ghee and keep aside.
2. In the pan, add the grated carrots and milk and pressure cook for three whistles.
3. After pressure is released, remove the lid. Mix the saffron or food color to a little milk and add to the contents in the pan and mix.
4. In low flame keep stirring the contents till the milk is almost absorbed. Now, add the sugar and mix for a minute in medium flame.
5. Add ghee and stir till the halwa comes to a consistency where it doesn’t stick to the sides of the pan and ghee separates.
6. Finally, add the fried dry fruits and serve hot.
Note:
Some people add a little khoa to the halwa. You can add that if you like the halwa to be a little sticky. Just add the khoa before adding the ghee.
Saturday, November 14, 2009
Banana Muffins
Ok this is my first baked dish ! The ingredients mentioned below makes 4 muffins. Use paper cups for measuring.
Ingredients:
½ small banana pureed.
½ cup of wheat flour (atta)
½ cup maida.
¾ cup powdered sugar (powder same amount of sugar in a mixie)
1 tsp of baking soda
1 tsp of vanilla essence
1/3 cup of amul butter
1/3 cup of milk
4 chopped almond
1 egg
Preparation:
1. Sift the flour and baking soda and keep aside.
2. In warm milk mix the butter. Beat egg till fluffy in a bowl, add the milk mixture and the essence and beat some more.
3. Slowly add the flour and mix till soft mixture, add the bananas and almond and fold in the flour, do not over mix.
4. Preheat the oven for 180 degrees centigrade.
5. In paper cups fill the mixture till ¾ full.
6. When the oven is preheated, put the cups in outer rim of low rack and bake for 25 minutes. If the outer surface is not browned, bake for 5 more minutes, when done, allow to stand in oven for 3 minutes.
Ingredients:
½ small banana pureed.
½ cup of wheat flour (atta)
½ cup maida.
¾ cup powdered sugar (powder same amount of sugar in a mixie)
1 tsp of baking soda
1 tsp of vanilla essence
1/3 cup of amul butter
1/3 cup of milk
4 chopped almond
1 egg
Preparation:
1. Sift the flour and baking soda and keep aside.
2. In warm milk mix the butter. Beat egg till fluffy in a bowl, add the milk mixture and the essence and beat some more.
3. Slowly add the flour and mix till soft mixture, add the bananas and almond and fold in the flour, do not over mix.
4. Preheat the oven for 180 degrees centigrade.
5. In paper cups fill the mixture till ¾ full.
6. When the oven is preheated, put the cups in outer rim of low rack and bake for 25 minutes. If the outer surface is not browned, bake for 5 more minutes, when done, allow to stand in oven for 3 minutes.
Mushroom-Broccoli pepper curry.
Its an excellent dish ! Tastes best with Chapati or dosai. This dish is a good substitute for Chicken curry with same amount of protein. Good for colds.
Ingredients:
100 gms Broccoli florets
250 gms sliced button mushrooms
3 Onions (finely chopped)
2 Tomatoes (finely chopped)
Handful of chopped spring onions
1 twig of curry leaves
2 tsps of pepper powder
1 tsp of chilli-coriander powder
Salt as required
Oil as required
1 tsps of corn flour
2 tsps of ginger garlic paste
Preparation:
1. In a heavy bottomed pan (like pressure pan), stir fry the broccoli in low flame with half teaspoon of oil and some salt. When the broccoli begins to water and shrink, remove and place separately.
2. Repeat the above process with the sliced mushrooms, add some pepper too. When the mushrooms water cook till water is almost absorbed. Remove and keep aside.
3. Now, in the same pan, take 3 tsps of oil, when oil is heated, add the onions and curry leaves, fry till translucent, now add the ginger-garlic paste, tomatoes, chilli-coriander powder cook till oil separates.
4. Add a little water and broccoli to the mixture and cook for a minute with the lid on.
5. Once broccoli is done, add the pepper powder, adjust salt and add the cooked mushrooms.
6. Make a paste of corn flour with little water and add the mixture to the pan. Add the chopped spring onions.
7. Cover the pressure pan and cook till two whistle. When pressure is out the dish is ready for serving.
Ingredients:
100 gms Broccoli florets
250 gms sliced button mushrooms
3 Onions (finely chopped)
2 Tomatoes (finely chopped)
Handful of chopped spring onions
1 twig of curry leaves
2 tsps of pepper powder
1 tsp of chilli-coriander powder
Salt as required
Oil as required
1 tsps of corn flour
2 tsps of ginger garlic paste
Preparation:
1. In a heavy bottomed pan (like pressure pan), stir fry the broccoli in low flame with half teaspoon of oil and some salt. When the broccoli begins to water and shrink, remove and place separately.
2. Repeat the above process with the sliced mushrooms, add some pepper too. When the mushrooms water cook till water is almost absorbed. Remove and keep aside.
3. Now, in the same pan, take 3 tsps of oil, when oil is heated, add the onions and curry leaves, fry till translucent, now add the ginger-garlic paste, tomatoes, chilli-coriander powder cook till oil separates.
4. Add a little water and broccoli to the mixture and cook for a minute with the lid on.
5. Once broccoli is done, add the pepper powder, adjust salt and add the cooked mushrooms.
6. Make a paste of corn flour with little water and add the mixture to the pan. Add the chopped spring onions.
7. Cover the pressure pan and cook till two whistle. When pressure is out the dish is ready for serving.
Friday, November 6, 2009
Green Vegetable Kurma.
Ingredients:
2 cups sliced mixed vegtables (carrot, fresh peas, potato, beans).
2 tsp of chopped coriander.
1 chopped onion.
1 chopped tomato.
¼ tsp of turmeric.
1 twig of curry leaves.
Quarter of a coconut.
2 cashews.
½ green chilli.
Oil for cooking.
¼ tsp of mustard seeds and urad dal.
Salt for taste.
Preparation:
1. Make a nice paste with the coconut, cashews and green chilli.
2. Heat 2 tsps of oil in a pan, add the mustard and urad dal, when mustard sputters add onions and fry till translucent.
3. Add the curry leaves, turmeric powder, tomato and fry till tomato becomes soft, then add the vegetables and fry for a minute, then add some salt and water and let the vegetables cook.
4. After the vegetables are halfway done, add the coconut paste and stir, add some more water to make a korma consistency and let it cook for 5 minutes.
5. When vegetables are done and the korma comes to a boil, add the chopped coriander and remove from fire.
6. Serve hot with Chapathi, Idli or Dosai.
You can also add pudina and spices while making the coconut mixture if you like.
2 cups sliced mixed vegtables (carrot, fresh peas, potato, beans).
2 tsp of chopped coriander.
1 chopped onion.
1 chopped tomato.
¼ tsp of turmeric.
1 twig of curry leaves.
Quarter of a coconut.
2 cashews.
½ green chilli.
Oil for cooking.
¼ tsp of mustard seeds and urad dal.
Salt for taste.
Preparation:
1. Make a nice paste with the coconut, cashews and green chilli.
2. Heat 2 tsps of oil in a pan, add the mustard and urad dal, when mustard sputters add onions and fry till translucent.
3. Add the curry leaves, turmeric powder, tomato and fry till tomato becomes soft, then add the vegetables and fry for a minute, then add some salt and water and let the vegetables cook.
4. After the vegetables are halfway done, add the coconut paste and stir, add some more water to make a korma consistency and let it cook for 5 minutes.
5. When vegetables are done and the korma comes to a boil, add the chopped coriander and remove from fire.
6. Serve hot with Chapathi, Idli or Dosai.
You can also add pudina and spices while making the coconut mixture if you like.
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