Wednesday, 31 March 2010

Green Lentil and Spinach Soup







Ingredients:


Green lentils-1cup
Spinach,chopped -1cup
Onions,chopped-1
Garlic cloves-2-3
Paprika/Chillipowder-1/2tsp
Cumin powder-1/2tsp
Black pepper powder-1/2tsp
Salt to taste
Olive oil-2tsp
Extra virgin olive oil-2tsp
Reserve 1tbsp of lentils for garnishing


Method:


Wash and boil the lentils  in pressure cooker upto 2-3 whistles.
Heat a olive oil in a pan,add chopped  garlic and onions,saute until
onions become  soft.
Add chopped spinach and fry until the raw odour of the spinach is gone.
Add boiled lentils,chilli powder,cumin powder,black pepper and salt to
taste.Allow to cook on a medium flame for 3-4 minutes and leave to cool.
Then blend all the lentils and spinach mixture in a blender until smooth
and creamy.
Before serving drizzle EVOO on top and sprinkle lentils.
Serve with any crusty bread. 

Tuesday, 30 March 2010

Recipes goes to Healthy Snack Event

Sunday Snacks:Healthy Snacks Event hosted by DIVYA









Hosted by Divya

Badanekaayi/Brinjal/Aubergine Pachadi






Ingredients:
Aubergine-1 big
Corianderseeds/dhaniya-2tbsp
cumin seeds/jeera-1tsp
Green chillies-3-4
Ginger-one inch piece
Garlic-2 cloves
Turmeric-pinch
Tamarind juice-1tbsp
Salt to taste
Oil-1tsp


Tempering:
Oil-1tsp
Mustard seeds-1/2tsp
Jeera-1/2tsp
Dry red chillies-2
Curry leaves-4-5


Method:
Wash and chop the aubergine into medium pieces.
Heat a oil in a pan, add dhaniya,jeera, greenchillies,ginger,garlic,fry until
they are light brown in colour,take out and leave to cool.
In the same oil fry Aubergine with turmeric unti soft,and leave to cool.
Grind aubergine,fried ingredients along with tamarind and salt into fine paste using little water.
Heat a oil in a pan,add mustard,cumin,dry chillies and curry leaves, when they begin to splutter,add to the pachadi.
Serve with steaming rice and ghee or chappatis.


Note:You can mix this with yoghurt and serve.





This chutney is being sent to CWS-Coriander Seeds event ! hosted by Radhika and Started by Priya'

Friday, 26 March 2010

Paddu/Gundpongalu

Paddu or Gundpongalu or Appe as it is called in Kannada,these are in between version of  dosa and idli',they have a shape of small idli's but  crispy and taste's like dosa.You will forget the count when eating with thick  coconut chutney for sure...:).This  is my mother's recipe,you can also add grated carrots and other veggies to make it more tasty and colourful...ENJOY!





Ingredients:

Rice-2cups
uraddal-1/2cup
Avallaki/riceflakes-fistful
Fenugreek seeds/methi-1tsp
Salt to taste
Soda bicarb-1/2tsp

Onion,finely chopped-1
Green chillies-2 or 3
Coriander,finely chopped
Cumin seeds-1tsp
Mustard-1tsp
Oil-1tsp

Method:

Wash and soak rice and dal seperately for 5-6 hours,soak avallaki only an hour before grinding.

Grind rice, dal and avallaki seperatley into a fine paste and with hands mix nicely and keep 
the batter in the warm place to ferment for 7-8 hours(overnight is better).

Heat a oil in a pan add mustard seeds and cumin seeds wait until it splutters,add this tempering
to the batter along with chopped onions,green chillies,coriander,soda and salt mix well.

Heat a poddu tawa,smear oil in each holes,pour tbsp of batter into each hole,cook on both sides
until golden brown,add little oil if it is sticking.

serve with coconut chutney.

Thursday, 25 March 2010

Heerekaayi/Ridgegourd Chutney



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Ingredients:

Heerekaayi/ridgegourd-2medium sized
Coriander-1/2cup,chopped
Greenchillies-3
Channadal-1tbsp
Uraddal-1tsp
Coriander seeds-1tsp
Cumin seeds-1/4tsp
Sesame seeds-1/2tsp
Lemon juice-11/2tbsp
Oil-2tsp

For tempering:
Mustard seeds-1/2tsp
Cumin seeds-1/4tsp
Dry red chillies-1 or 2
Asafoetida/hing-big pinch
Curry leaves-1sprig
Oil-2tsp


Method:


Wash and chop the ridgegourd into small pieces with skin.
Fry dals with little oil and keep it aside,in the same pan fry coriander seeds
and sesame seeds.
In the same pan  add little oil and fry ridge gourd pieces until all the rawness
of the vegetable is gone.remove from the flame and leave it to cool.
Now grind all the above ingredients along with fried ridgegourd into coarse paste.
Heat a oil in a pan,add mustard,cumin,curryleaves and dry chillies followed by hing
wait until they begin to pop, then mix this tempering to chutney.
Serve with steaming rice or chappatis.



This Chutney is sent to CWS Coriander seeds Event! hosted by Radhika,started by Priya

Monday, 22 March 2010

Beetroot chutney



Ingredients:

Beetroot-1 medium sized ,grated
Dry red chillies-2-3
Coriander seeds/dhaniya-1tsp
Cumin seeds-1/2tsp
Turmeric-pinch
Tamarind-chickpea size
Salt to taste

For tempering:

Oil-1tsp
Mustard-1/2tsp
Channadal-1/2tsp
Uraddal-1/2tsp
Hing-pinch
Curryleaves-few

Method:

1.Fry dry red chillies,coriander seeds and cumin seeds take out,in the
same pan add pinch of turmeric and grated beetroot until all the raw smell of
the beetroot is gone.
2.Now grind,fried beetroot,fried seeds and chillies along with tamarind and salt
using little water into fine thick paste.
3.Heat a oil in a pan,add mustard,dals,hing and curry leaves,when they begin to
splutter add to chutney.
4.Serve with chappati or akki rotti.




 

This chutney went CWS Coriander Seeds Event! hosted by Radhika,started by Priya

Saturday, 20 March 2010

Strawberry Milkshake








Ingredients:

Strawberries-10-12,chopped roughly

Strawberry jam-1tbsp

Cold milk-2glasses

Sugar to taste

Cream-1tbsp(optional)

Crushed ice(optional)

Method:

1.First blend the strawberries then add all the ingredients blend until nice and frothy.

2.Pour into glasses and serve.


Thursday, 18 March 2010

Rice Paratha













Ingredients:

Whole wheat flour-1 1/4 cups
Salt-1tsp
Yoghurt-1/4cup
Ghee-2tbsp

Onion -1 medium sized
Leftover rice-1cup
Red chilli powder-1/2tsp
Cumin powder-1/2tsp
Green chilli-1,finely chopped

Oil for cooking

Method:

1.Mix whole wheat flour,salt,yoghurt and ghee with water into soft dough
cover with moist cloth and keep it aside for an hour.
2.Finely chopp the onion and green chilli.
3.Mix leftover rice with red chilli powder,cumin powder,chopped green
chilli,chopped onion and salt.
4.Knead again and divide into four equal parts.make balls and press
between the palms of your hand to make pedhas.
5.Roll out the pedha into 3 inch diameter disc.
6.Stuff the rice mixture on the disc and shape it into pedha again.
7.Roll out 7-8inch diameter disc using rolling pin.
8.Heat a tawa, place the paratha over it.cook well on both sides.
9.Serve hot with fresh yoghurt and pickle.


SOURCE:Khana Khazana

This recipe goes to EFM - Parathas and Gravies / Curries Series! hosted by Srilekha

Sunday, 14 March 2010

Menthiya soppina/Methi/Fenugreek leaves Chitranna



Ingredients:

Menthiya soppu/Methi/Fenugreek leaves-1bunch
Oil-1tbsp
Mustard seeds-1tsp
Kadlebele/channadal-2tsp
Uddinabele/uraddal-2tsp
Karibevu/curryleaves-2sprigs
Juice of 1/2lemon
Salt to taste
Rice-1 2/2cups

For grinding:

Fresh coconut-1cup,grated
CUmin seeds-1/2tsp
Greenchillies-4
Ginger-1inch
Garlic-2cloves
Cinnamon stick-1inch
Cloves-2-3
Coriander/dhaniya powder-2tsp

Method:

1.Wash and rinse the rice for 30minutes,cook the rice with 3cups of water until nice and fluffy,transfer to large bowl to cool.
2.Wash the mentiya soppu and chop them finely and keep it aside.
3.Grind the above ingredients into fine paste using little water.
4.Heat a oil in a pan add mustard when they begin to popup,add dals fry until
they are golden brown, now add curryleaves and chopped mentiya soppu and fry until all the raw smell of mentiya soppu is gone.
5.Add the grinded paste, salt and little water and allow to cook for 4-5minutes untill the oil oozes out.Squeeze the lemon juice.
6.In a large bowl, mix the gojju and rice with hands nicely,adjust the salt and lemon juice according to taste and serve hot.



Thursday, 4 March 2010

Ghee Rice With Vegetable Kurma





Ingredients:

Rice-2cups
Coconutmilk-1cup
Water-3cups
Cardamom-4
Cinnamon-2 one inch sticks
Cloves-5
Black cardamom-1
Javitri/mace-1
Bayleaf-1
Cashewnuts-fistful
Onions-2 big,sliced
Sugar-pinch
Salt to taste
Garam masala powder-1/2tsp
Ghee-1tbsp
Oil-1tbsp

Method:

1.Wash and soak rice in water for 30minutes.heat a ghee and oil in a thick bottom vessel,add whole garam masala and fry until they begin to pop,then add cashewnuts and fry until lightly golden brown,add sliced onions and pinch sugar and fry until golden brown.Now add coconut milk,garm masala powder and water,allow the water to boil.

2.Drain the soaked rice and add to the boiling water and cook until all the water evaporates.Close the lid tightly and keep on alow flame for 10 minutes.Serve hot with vegetable kurma.


Vegetable Kurma


Ingredients:

Onion-1big
Garlic-2cloves
Ginger-1'piece
Poppyseeds(gasgase)-1tsp
Cashewnuts-2tbsp
Fresh grated coconut-1cup
Fresh coriander-2tbsp
Coriander powder-2tsp
Chilli powder-2tsp
Cinnamon stick-2 inch stick
Cloves-6-7
Carrot,-100gms
Green peas-100gms
Beans-100gms
Ghee-2tsp

Method:

1.Fry,grated coconut,ginger,garlic,poppyseeds,onion,cashewnuts,cinnamon and cloves
to golden brown,grind everything along with fresh coriander using water into fine paste.

2.Cut and cook vegetables until tender,add coriander powder,chillipowder,grind paste and
salt,cook for 5-10minutes on a medium flame,add water if necessary.

3.Sprinkle ghee on top,serve hot with ghee rice.

Monday, 1 March 2010

Zunka




Ingredients:

Besan/kadlehittu-2tbsp
Onion,finely chopped-2
Tomato-1
Green chillies-4-5
Coriander,chopped-1tbsp
Salt to taste
Curryleaves-1sprig
Oil-1tbsp
Mustard-1/2tsp
Jeera/cumin-1/2tsp
Turmeric-pinch

Method:

1.Mix besan with sufficient water to a buttermilk conistency.

2.Heat a oil in a kadai add mustardseeds and cuminseeds,when they begin to
pop up,add onions,green chillies,turmeric and curryleaves fry until golden brown,add
tomatoes and salt saute until tomatoes are soft,now add besan mixture cook for 5-6minutes
till it slightly thickens,add little water if necessary.

3.Garnish with coriander and serve hot with chappatis or jolada rotti.