Sunday, 31 August 2014

Peanut Tomato Chutney



Peanut Tomato Chutney

Peanut Tomato Chutney
 Ingredients :
      1. ½ cup raw peanuts
      2. 1 small onion
      3. 2 small tomatoes
      4. 4 green chilies
      5. 2 garlic cloves
      6. Salt to taste
      7. 1 small lemon juice
Tempering :
      8. 1 tsp each of oil, mustard seeds, jeera,
      9. 2 Garlic cloves and curry leaves
    10. Pinch of asafoetida/inguva/hing.
Method :
      1. Dry roast peanuts.
2. Heat oil in a vessel, add green chilies and onion pieces, let
    them sauté till onion is translucent.
3. Add tomatoes and cook them till they are soft.
4. Cool it for some time.
5. Take the blender and add cumin, salt, cooked green chilies,
    garlic, onion, tomato mix that we cooked above and grind
     it nice.
6.  Now add roasted peanuts and grind it coarsely and keep it thick
     if you want to serve with rice.
7. Take a skillet, heat 1 Tsp of oil and add mustard seeds, cumin, garlic,
    red chilies and curry leaves. Cool this mixture and add this to the
    grinded chutney.
8. Serve it with rice and ghee…it tastes so yummy !!! You just cannot stop
    eating…

Note- If you want it little thin, boil water and let it cool before adding it to chutney, then the chutney stays for at least 3 days. If you add regular water, sometimes the chutney gets spoiled (smells bad)  for the next day, mainly when it is summer.

Brussel sprouts Stir fry



Brussel sprouts Stir fry

Brussel sprouts Stir fry

Ingredients :
     1. 12-15 Brussels sprouts (Frozen or Fresh)
     2. 1 medium onion, diced thinly
     3. Salt as per taste.
     4. 11/2 tbsp red chili powder
     5. 1 tsp cumin/jeera/jeelakara
     6. 1 tsp mustard seeds/rai/avaallu
     7. 2-3 dried red chillies, roughly torn into two pieces
     8. 3-4 curry leaves
     9. 2 garlic cloves roughly chopped
   10. 2 tbsps roasted chick pea powder (Senagapodi) / Roasted
         spiced peanut powder
Method :
     1. Clean the brussels sprouts, remove any loose leaves, chop them into
         bite size and boil them in microwave for 5 min with lid covered.
     2. Heat 2 tbsps oil in a heavy bottom pan, add mustard and jeera. When
          they splutter, add garlic, red chilies and curry leaves.
     3. Add onions and a dash of salt to sweat them. When they turn little pink,
         add boiled brussel sprouts.
     4. Sauté for about 3 minutes. Add salt and chili powder, sauté it for another
         2 mins. Sprinkle some water, cover and cook it further till the brussel
         sprouts are well cooked.
    5. Lastly add roasted chick pea powder (Senagapodi) / Roasted spiced peanut  
        powder and cook for another two minute until it is mixed well.
    6. Enjoy with steam rice with rasam or dal or roti.

Stuffed Eggplants (brinjals)



Stuffed Eggplants (brinjals)

Stuffed Eggplants (brinjals)

Ingredients :
1. 12 small round egg plants (Brinjals)
2. 1 large Onion diced
3. 1 tbsp Ginger Garlic paste
4. lemon size tamarind ( soak and extract the pulp) or 2 tbsp
    of Tamarind paste
5. 1/2 cup roasted Peanuts (Dry Roast and grind the peanuts)
6. ¼ cup Sesame Seeds / Nuvvulu (Dry Roast and grind the sesame seeds)
7. ½ inch cinnamon stick
8. 3 cloves
9. 1 bay leaf
    10. 1tbsp Garam masala powder
    11. Salt to taste
    12. 4 green chilies
    13. 11/2 tbsp red chili powder or adjust to taste
    14. ¼ tsp Turmeric.
    15. ½ tsp cumin
    16. 3tbsps Oil
    17. Coriander leaves for garnishing.
Note- you can grind roasted peanuts and sesame seeds together
Method :
     1. For this recipe, I use pressure cooker. I know!!! Many of you might
         be rolling your eyes, but I bet this method makes it very easy and
         you can’t find one hard uncooked piece of eggplant, cooked in this
         way. This method may be new to you but, it is worth a try, the results
         are very satisfying.
    2. Wash and cut egg plants (brinjals) from the opposite side of stem.
        Make a slit towards stem side but not all the way through i.e slit each
        brinjal into four sections lengthwise without cutting off the crown.
        Soak the slit brinjals in salt water.
    3. Heat oil in pressure cooker. Add cinnamon stick, cloves, bay leaf and
        cumin. Sauté them for few seconds.
    4. Add onions, green chilies and fry them till onion tunrs little brown,
        add ginger garlic paste and sauté till the raw smell is gone.
   5.  Add brinjals to the cooker and sauté them on medium heat for 3-5 mins
        (if it burning, sprinkle little water to protect from burning).
   6.  Add the peanut and sesame powder. Sauté it for a min. Add tamarind pulp,
        salt and chili powder.
   7.  Cover and cook them until one whistle on medium heat. Let all the pressure
        release by itself.
   8. Open the lid, adjust the taste and cook it further for 3 mins.
   9. Add garam masala powder and cook it further till oil separates.
10.  Garnish with coriander leaves and serve it with steamed rice or roti or pulav.

Shrimp (prawn) Fry



Shrimp (prawn) Fry

Shrimp (prawn) Fry

Ingredients:
1. 25-30 shrimps, fresh or frozen
2. 1 big onion diced
3. 3 green chilies
4. 1 tbsp ginger garlic paste
5. 1 inch cinnamon stick Cloves
6. 1 tbsp red chili powder
7. ¼ tsp turmeric/haldi
8. 1 tbsp coriander (dhaniya) powder (optional)
9. 1 tsp cumin (jeera) seeds
    10. Cilantro/kothambir,roughly chopped for garnishing
     11. 1tbsp garam masala powder (coriander seeds, cinnamon, cloves roasted
           slightly and grounded to powder)
    12. Salt as per taste
    13. 1 stalk of curry leaves
    14. 10 cashew nut halves (optional)
    Method :
1. For this recipe, I used “Frozen raw brown shrimp on shell” I found in sams
    club. So, when using frozen shrimps thaw them at room temperature
    and de vein them and clean under running tap water. Add a tsp of salt, 
    chili powder, 1 tbsp ginger-garlic paste and let it sit while we start with 
    the recipe.
     2. Heat oil in a pan and add cinnamon stick, cloves. Let it sauté for a min, then
         add cashew nuts, let it sauté till they turn slight brown.
     3. Add onions and green chilies, add a pinch of salt to sweat the onions and
         then add finely chopped curry leaves. This is the main ingredient that gives
         flavor to this dish.
    4. Add turmeric/haldi, ginger- garlic paste and sauté till the raw smell is gone.
    5. Add  shrimp, crainder powder, salt, chili powder and mix well so that all
        spices are blended together, cover and cook for 6-7 mins on medium flame.
    6. When the shrimp is almost cooked, cook it further with out the lid, so that all
         the water evaporates and the curry becomes almost dry. Adjust the taste if
         needed.
    7. Garnish with freshly chopped coriander and serve with steam rice or pulav.

Andhra Gongura pachadi



Andhra Gongura pachadi


Andhra Gongura pachadi

Ingredients-
1. big bunch of fresh gongura / red sorrel (wash and separate leaves
    from the stalks and leave them out to dry)
2. 10 whole dry red chilies
3. 1/2 tsp methi / fenugreek seeds
4. 1 tbsp minapppapu (black gram / urad dal)
5. 1 tbsp senaga pappu (bengal gram / channa dal)
6. 11/2 tbsp coriander seeds
7. 5 garlic cloves
8. 2 tbsps oil
9. Salt to taste
Tempering :
1. 4 tbsp oil (pickle made with red chilies needs more oil than green chilies)
2. 1 tsp mustard seeds
3. ½ tsp cumin
4. 2 garlic cloves
5. 2 whole dry red chillies
6. 1 stalk of curry leaves
Method :
1. Heat 2 tbsps of oil in a heavy bottom vessel. Add the leaves and sauté them
    until soft. Remove and let it cool.
2. In the same vessel add 1 tbsp oil and add methi seeds and fry till light
    brown. Add coriander seeds, urad dal(black gram), channa dal (bengal
    gram lentil) and dry red chilies and fry stirring constantly till light 
    brown. Remove them into a bowl and let them cool.
3. In a grinder, add methi, coriander seeds, urad dal, channa dal, dry red
    chilies, cumin, garlic, salt and grind them. Add the fried gongura leaves
    and grind very coarsely.
4. Heat 4 tbsps of oil in a pan and add mustard seeds, when they splutter,
    add the whole dry red chilies, crushed garlic, cumin, curry leaves and fry
    until garlic is slightly brown. Remove the tempering from fire; Let it cool
    before adding it to the ground gongura pachadi. (When storing any pickles
    for more than few days, always let the tempering cool to room temperature
    before adding it to the ground paste, since adding hot oil to the ground
    paste releases some more moisture and spoils the pachadi)
5. Add the tempering to the ground paste along with the oil.

This particular pickle can be stored in the refrigerator for almost 3 weeks and goes well with hot steamed rice, a dash of ghee and sliced red onions.

Carrot Tomato Rasam



Carrot Tomato Rasam

Carrot Tomato Rasam

 Ingredients :
1. Carrots peeled and roughly chopped
2. Tomato ( Vine ripe tomatoes or any heirloom variety that is tangy)
     roughly chopped.
3. 3 cups Water
4. 1 inch Tamarind(Puli) or 1 tsp Tamarind pulp
5. 1 tsp Rasam powder
6. 1 tsp Pepper powder
7. Salt to taste
8. Coriander leaves for garnishing
9. 1 tsp sugar / jaggery
For seasoning :
    10. 1 tbsp Oil
     11. 1/2 tsp ghee (optional)
    12. 1 tsp Mustard seeds
    13. 1 tsp Cumin seeds(Jeera)
    14. 3 garlic cloves (crushed)
    15. 5- 6 Curry leaves
    16. 1 Dry red chilly
Method :
     1. In a pressure cooker, add tomatoes, carrot, salt, 3 cups water and
         let it cook for 2 whistles.
    2. Heat oil and ghee in a sauce pan. When the oil is heated, add garlic
         and saute it for a min. add mustard seeds, when they splutter, add
         cumin, curry leaves, red chilly and cook on medium flame for 2
         mins.
    3. While the tempering is cooking. open the pressure cooker and with
         a hand blender, make a smooth sauce of tomato and carrot.
   4.  Add this smooth sauce to the tempering. Add tamarind paste, rasam
        powder and pepper powder. Adjust the taste as needed, add sugar or
        jaggery and let it cook for a good boil.
   5. Once the rasam started to boil. Turn off the heat and garnish with chopped
        coriander leaves and close the lid to let all the aromas stay in accord.

Serve it with steam rice, mudda pappu ( plain boiled dal) and papad on the side. Simply delicious and very comforting during winter or on a cold flu day. With Added carrot, it has more nutrition than a regular rasam.

Friday, 22 August 2014

Amaranth Dal



Amaranth Dal

Amaranth Dal

Ingredients-
1. 1 bunch of Amaranth / Thota kura leaves washed and chopped
2. 1 cup Tor dal / Kandi pappu
3. Green chilies at least 6
4. 1 medium sized onion chopped
5. Key lime size tamarind
6. ¼ tsp of turmeric
7. 2 Garlic pods
8. 1 tsp each of mustard seeds and cumin.
9. 3 Red dry chilies
    10. Pinch of Hing
     11. Few Curry leaves
    12. Salt and chilly powder according to taste
Method :
1. In a pressure cooker, wash Toor dal and keep it to one side of pressure
    cooker.
2. Add amaranth leaves,chilies, onion, tamarind juice, salt and chilly powder
    to the other side of the pressure cooker (If you add salt to toor dal,it takes
    longer to cook.)
3. Add water(1dal:2 water ratio ), turn on the stove on medium high.
4. Let it whistle for 3 times. Wait until the pressure is released, remove the 
    lid. if any water is left drain it into a separate bowl and mash Dal with a 
    masher or pappu gutti.
5. Now, in a sauce pan, over low medium heat, do the popu or tadka (means
    toasting the mustard, cumin seeds, garlic, red chili pieces and curry leaves
    in one tablespoon of ghee or oil). Add this tadka or popu to the mashed dal.
6. Check the taste. Mix everything together, cook it for a min and serve.
      7. Tastes great with rice or jowar roti. Dals can be served with rice, ghee and
           papad.

Tuesday, 19 August 2014

Jalapeno with lentils



Jalapeno with lentils

Jalapeno with lentils

Ingredients :
1. 1 cup of Toor dal
2. 1 tsp mustard seeds
3. 1 tsp cumin seeds
4. 3 jalapeno peppers/ 8 green chilies
5. 3 dry red chilies
6. pinch hing
7. pinch turmeric
8. curry leaves
9. ½ onion finely chopped
Method :
1. In a pressure cooker or in a pan, boil Dal and mix salt
    as per your taste and keep a side.
2. Take a pan add ghee,musrtad,cumin,red chili dry, curry
     leaves, garlic and mix well then add chopped onions, hing,
     turmuric,green chilies/ Jalapenos, mix well and let all of
     them sauté till we see jalapenos are soft. Add the boiled dal
     and if required add water and bring to boil.
3. Bring it to your desired consistency and serve it with hot rice
    and ghee and few papads on side and it is a divine.

Instead of jalapeno you can use different kinds of other peppers. but never use Habanero, it will blow your head. It is the hottest pepper, do not play with it.

Spring Rolls



Spring Rolls

Spring Rolls

Ingredients:
1. 1 package spring roll wrappers (look for them in the freezer section of
    your any Asian/Chinese food store)
2. 1 Tbsp. oil for stir-frying, + approx. 1 cup canola or other oil for frying
    3 cloves garlic
3. 1 red or green chili, minced (optional)
4. 1 cup shredded cabbage
5. ½ cup finely diced celery (optional)
6. ½ cup shredded carrots
7. 1 Tbsp. soy sauce
8. 1 tsp. sugar
Method :
1. Remove Spring roll wrappers from freezer and allow them to thaw
    while you prepare the filling.
2. Mix  soya sauce and sugar together in a cup. Set aside.
3. Place a wok or large frying pan over medium-high heat. Swirl 1 Tbsp.
    oil around the pan, then add garlic and chili. Stir-fry 30 seconds to
    release the fragrance.
4. Add all the veggies and stir-fry for 2 minutes, or until cabbage has
    softened slightly add soya sauce and sugar mixture and mix them well
    until the whole mixture is dried up.
5. Peel and separate 3 spring roll wrappers at one time from the package
    and place on a clean, dry surface. With one of the pointy edges facing
     you, place about 1 heaping Tbsp. of the stir-fry in the center of the first
     wrapper.
6.  Roll it tightly to cover the filling and Fold the sides of the wrapper over
     the filling, then roll up from the bottom. Pinch the center (if necessary)
     to create a round, sausage-like roll (not flat). Secure the end of the roll by
     brushing on a little water.
7.  Continue rolling in this way until all the filling has been used up. As you
     work, place finished rolls on a plate and cover with a damp cloth to keep
     them from drying out.
8. Heat oil in a frying pan over med-high heat. Oil should be about 1 inch
     deep. When oil starts to form thin moving lines across the bottom of
     the pan, turn down heat slightly.
9.  When oil is ready, carefully slide spring rolls in, or place them in oil with
     tongs. Allow to cook 1 minute (or until golden brown) then use tongs to
     turn and cook the other side.
    10. Place cooked spring rolls on a clean cloth or paper towel to drain.

Serve hot with any Sweet Chili Sauce as a dip. I served these to my kid with ketchup and he loved it.

Indian egg less Biscuits



Indian egg less Biscuits

Indian egg less Biscuits

Ingredients:
1. 1/3 cup all purpose flour (plain flour or maida)
2. 1/3 cup fine sooji or semolina ( Sooji used for making upma will
    not do good in this recipe, If you use coarse sooji, as you bite into
    the cookie, you feel the coarse texture of sooji, it is highly
    recommended to use fine sooji)
3. 1/2 cup gram flour (besan)
4. Pinch of baking soda (a little less than 1/8 teaspoon)
5. 1/4 teaspoon green cardamom seed coarsely powder (elachi)
6. 1/2 cup unsalted butter ( Do Not Melt)
7. 2/3 cup sugar
8. 1 tablespoon coarsely powdered almond
Method :
1. Pre heat the oven to 375 degree.
2. In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and  
     cardamom powder and set aside.
3. Let the butter come to room temperature (butter should be soft not melted)
4. Add butter and sugar in a mixing bowl and beat for two to three minutes   
    until light and fluffy.
5. Add the flour mix to butter and sugar mixture and knead them together to
    make smooth dough.
6. Divide the dough into equal parts and make them into balls.
7. Press each ball between your palms lightly; every piece should be about   
    3/4″ in thickness.
8. With a sharp knife softly draw a tic-tac-toe design on the top and put few
    pieces of almonds and pistachios and press them into the dough gently.
9. Put Nan khatai on a lightly greased cookie sheet and bake at 375 degrees
     for about 13 to 15 minutes or until Nan khatai are lightly gold brown.
    10.  After they are lightly golden brown remove the cookie sheet from the
           oven.  Let the Nan Khatais cool down for two to three minutes before
           taking them off the cookie sheet.

Mushroom-Peas (Mutter) curry



Mushroom-Peas (Mutter)curry

Mushroom-Peas (Mutter)curry

 Ingredients :
1. 16 oz of small button Mushrooms (if they are little big, cut
    them into desirable size)
2. 1/2 cup peas ( I use frozen peas)
3. 1 medium onion chopped
4. 2 tomatoes
5. 1 tbsp Ginger Garlic paste
6. 2 Cloves
7. 1 inch cinnamon stick
8. 1/4 tbsp turmeric
9. 11/2 tbsp Red Chili Powder
    10. 1 tbsp garam masala powder (home made pawder gives an
    excellent flavor to the dish)
    11. 1 stalk of curry leaves
    12. Coriander Leaves to garnish
Method :
      1. Wash and cut the mushrooms into small pieces or you can quarter the
           mushrooms
2. Heat 2 tbsps of oil in a pressure pan. Add cinnamon stick, cloves, cumin
    and sauté them for few seconds. Add onions, chilies to the oil and fry till
    they get golden brown.
     3.  Add ginger garlic paste and sauté for a min till the ginger garlic paste
          leaves the raw smell. Add tomatoes and sauté it till tomatoes are soft
          and mushy.
     4.  Add peas, mushrooms, red chilli powder, turmeric powder, salt to taste
          and cook them for about 5 minutes.
     5. Mushroom ozzes water. Close the lid and let it whistle 2 times.
     6. Let the pressure pan cool by itself.
     7. Open the lid, adjust the taste if needed and cook the curry further till
         most of the water evaporates
     8. When the curry reaches the desired consistency, add garam masala
          powder and let it cook until oil starts oozing out, turn off the stove.
     9. Add fresh chopped coriander leaves for garnishing and serve it with
         pulav, steamed rice or roti.

Kheema Fry



Kheema Fry

Kheema Fry

Ingredients:
1. 1lb of ground meat (kheema), washed and drained
2. 1 large onion finely chopped
3. 11/2 tbsp ginger garlic paste
4. 5 green chilies slit length wise
5. ½ tsp turmeric powder
6. Fresh ground garam masala powder (dry roast- 3 cloves,
    1″ cinnamon stick, 1 tbsp coriander seeds, let them cool
    and make a fine powder)
7. 1 tsp cumin seeds (jeera)
8. salt to taste
9. tbsps oil
    10. Few curry leaves
     11. 10 cashew nuts
     12. Coriander leaves for garnish
Method :
1. Heat oil in a pressure cooker, Add kheema (ground meat),
    chili powder, turmeric powder, 1 tsp salt, ½ tbsp ginger
    garlic paste and let it cook with the lid closed for 3 min’s
    (to release water). Close the lid and let it whistle for 2 times.
      2. Let all the pressure cool off by itself.
3. In a heavy bottom pan, add cumin, curry leaves, cashew nut
     pieces and sauté till cashew turns light brown. AddA green
     chilies, and chopped onions. Sauté until the onions turns slight
     brown.Add 1 tbsp ginger garlic paste and sauté for another 2
     min’s. Add cooked kheema (ground meat), and cook it without
     lid for 3 min’s. Stirring in between.
 4. Add salt, chili powder to taste and sauté it without lid till the
     curry leaves oil.
 5. Add the fresh ground masala powder, combine well and Turn off heat.
 6. Garnish with chopped coriander leaves and serve hot with steamed
           rice and rasam or roti.