Saturday 27 February 2010

Hurulikalu Rasam



Ingredients:

Toordal/Togaribele-1/4cup

Water-1cup

Tamarind juice-1/4cup

Turmeric-pinch

Rasam powder-2tsp

Red chilli powder to taste

Hurulikaalu pudi/Horsegram powder-1tbsp

Jaggery to taste

Salt to taste

Fresh coriander

For tadka:

Oil/ghee-2tsp

Mustard-1/2tsp

Hing-pinch

Redchillies-2

Curryleaves-1sprig


Method:

Dry roast 1/2 cup of hurulikaalu /horsegram in a pan until brown,cool
and dry grind into fine powder.For this recipe i used only 1tbsp,store
rest for next use.

Cook the dal with 1cup of water and turmeric in a pressure cooker and keep it aside.

Heat a oil or ghee in a vessel, add mustard when they begin to pop up,add
red chillies, hing and curryleaves,saute for a minute and add tamarind juice and
cooked dal with 1 or 2cups of water cook until it begin to boil.

Now add salt,hurulikaalu pudi/horsegram powder,rasam powder,chillipowder
and jaggery cook for 2-3minutes,add coriander.

Serve hot with steaming rice and ghee.




Potato Wedges Indian Style



Ingredients:

Big Potatoes-3

Oil-1tbsp

Blackpepper to taste

Amchoorpowder-1/2tsp

Chaatmasala-1/2tsp

salt to taste


Method:

1.Wash and cut potatoes into medium sized wedges,coat the wedges in oil and bake for 20-25
minutes in preheated oven at 200'C until golden brown.

2.Remove from the oven toss with blackpepper,amchoorpowder,chaatmasala and salt.

3.Serve hot with lemon wedges.






Friday 19 February 2010

Misal/Usal Pav





This is a Maharastrian street chaat .Misal or Usal as it is called locally,made with sprouts of matki or madikekaalu in kannada.I got this recipe from my friend Rajshri,who's from Pune.If you use sev or farsan it is called misal, for usal emit sev.This is easy! , very healthy and very tasty...,whenever i prepare this dish i love.....it.For healthier option swap pav with brown bread.


Ingredients:

Mixed Sprouts(moongdal/hesarukaalu and matki/madikekaalu)-1 cup
potato,boiled and cubed -1
cumin seeds (jeera)-1 tsp
asafoetida (hing)-1/4tsp
onion,chopped -1big
tomatoes,chopped -2
ginger garlic paste-1tbsp
turmeric powder-1/2 tsp
chilli powder-1tsp
oil-2 tsp
salt to taste

For serving:
coriander,chopped-2 tbsp
onions,chopped-1
lemon wedges-as required
pav bread-as required
Butter-as required(optional)
Sev as required

Method:

1.Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.

2.Add the onions and sauté till they are translucent,add the tomatoes and saute for another 2 to 3 minutes.

3.Add the ginger garlic paste and cook till the oil separates.

4.Add the sprouts, turmeric,chilli powder and salt and 2cups of water and mix well.

5.Bring to a boil and simmer for 10 to 12 minutes till the sprouts are tender.

6.Add boiled potatoes and leave to cook for 2minutes.

7.For serving,in a plate,garnish with the coriander,chopped onions and sev and a small dollop of butter on top of misal.

8.Serve with lemon wedges and pav.

Chappati Masala Upma



Ingredients:

Left over chapaties- 3-4
Onions-1big,sliced
Green chillis-1
Tomato-2
Curry leaves-1sprig
Oil- 2tsp
Lemon juice-1tsp
Mustard-1/2tsp
Cumin seeds-1/2tsp
Urad dal-1tsp
Channadal-1tsp
Chillipowder-1/2tsp
Cumin powder-1/2tsp
Salt to taste

Method:

Cut the left over chapaties with hand into small pieces,sprinkle
little water over torn chappatis and keep aside.
Heat oil in a pan and add mustard seeds, cumin seeds,when they begin to pop
Add dals sliced fry and then add onions,tomato,curry leaves and chillies fry till golden brown.
Add all powders,salt and little water and cook for 2-3minutes.
After that add the torn chapaties and stir well till it is soft,close the lid and cook on low flame
for 2-3minutes.Serve hot.

Carrot Halwa







INGREDIENTS:
Carrots,grated-2 big
Sweetened Condensed Milk-100ml
Milk-1cup
Ghee-2tsp
Cardamom powder-1/4tsp
Cashew nuts-1tbsp
Almonds-1tbsp
Raisins-1tbsp
Sugar-1tbsp
METHOD:
1.Peel and grate carrots.
2.Heat a milk in a pan when the milk begins to boil add
grated carrot and cook until all the milk dries up.
3.Add sweetened condensed milk, Cook on low flame till dry, stirring occasionally.
4.Add ghee and cook for another 10 minutes until ghee oozes out.Sprinkle cardamom powder.
5.Garnish with cashewnuts,raisins and almonds.