Tuesday, December 21, 2010

Spicy vegetables in dhal

This dish is a peferct combination of Dal and vegetables.I thought it is more healthy to add more veggies to all the dishes so i decided to make the Dal with lot of vegetables with a dash of lime.It tasted quiet good.


Ingredients

  • One cup of Moong dal of Yellow dal
  • One chopped Onion
  • One Tomato chopped
  • One chopped Green chilli
  • One small piece of Ginger(chopped)
  • Two cups of chopped mixed vegetables
  • 1/4tsp of Turmeric Powder
  • 1/2tsp of Chilli powder
  • Salt to Taste
  • 1/2tsp of Garam Masala Powder
  • Coriander leaves for garnishing
  • Lime juice to Taste
  • Oil to Temper
  • One tsp of Cumin Seeds

Method
1.Pressure cook the dal  with turmeric powder and keep aside.Dice some vegetables like carrot,beans,cauliflower,peas and potatoes.
2.Heat oil in a pan and cumin seeds,onions,chopped green chili,ginger and fry then add the tomatoes and fry for two minutes.
3.Add the rest of the vegetables and salt and cook it closed for few minutes till the vegetables are cooked.
4.Add the other chilli,garam masala  powders fry for two minutes and add the Dal and some water and boil for few minutes.
5.Add lemon juice  and garnish with coriander leaves and serve hot with rotis and rice

Notes
  • You can add jaggery if you like the sweetness.



Monday, December 20, 2010

Dosai and Idli milagai podi

Dosai or Idli milagai podi is an aromoatic,spicy powder had with idlis and dosas in South Indian homes.How many ever accompaniments you have for idli or dosa this powder is a must.
It is usually mixed with a generous amount of gingelly oil and applied on idlis. It is a perfect travel food.I am sure all of us(south Indians)would have enjoyed this while we were travelling.


Friday, December 17, 2010

Chocolate Fudge

Ingredients :

Cocoa Powder -1/4 cup
Sugar - 1/4 cup
Condensed milk (Sweetened) - 400g
Butter - 4-5 table spoons

Method:

Heat all the ingredients together in a pan. Keep stirring until desired consisitency is obtained. Mould into any shape desired. Enjoy ! :)

Thursday, December 16, 2010

Vegetables In Palak Gravy

                                                                   This is a different gravy i learnt from my husband's athai.She is an excellent cook.Instead of the usual tomato onion gravy i thought this was very different and more healthy.Let us see how i made this.
You will Need

  • 2 Bunches of Delhi Palak
  • Two to three Onions
  • Two to three Tomatoes
  • One cup of Mixed vegetables
  • Few corn Kennels
  • Few Paneer blocks
  • Salt to Taste
  • One tsp of Ginger garlic paste
  • One tsp of Chilli powder
  • One tsp of Garam masala powder.
  • Few tsp of Oil
  • Cumin seeds to temper.
How To
  1. Wash,chop and boil the palak leaves with little salt and Puree it after cooling.
  2. Chop onions,tomatoes and dice rest of the vegetables of your choice.
  3. Heat oil in a pan saute cumin seeds and onions and  till brown.
  4. Add tomatoes,ginger garlic paste and other vegetables and salt and allow it to cook.
  5. Add chilli powder,garam masala powder,salt and corn kennels and paneer blocks.
  6. Allow it to boil for two minutes and serve with phulkas.
Tips
  • You can use vegetables like carrots,cauliflower,potato etc.
  • There is no need to add too much butter or oil in this dish.

mor kozhambu



You will Need
  • Two cups of curds
  • Two tbs of scraped coconut                                
  • Two green chillies
  • One tbs dhania seeds                        
  • One tbs channa dal                            
  • One tbs cumin or jeera                                    
  • One tbs raw rice                                
  • one of the vegetables (white pumkin,chow chow,lady's finger,carrot)



How to

  • Soak channa dal,dhania,jeera and rice in water for an hour.
  • cut the vergetable into big blocks and boil it in water with salt
  • if is lady's finger shallow fry it in oil and keep aside.
  • grind the soaked ingrdients with coconut and green chiilies.
  •  whip  the curds and add it to the boiling vegetable and allow it to heat for a minute.it should not boil.you can add some salt if necessary and temper it with mustard seeds.
  • garnish with coriander leaves.


Monday, December 13, 2010

Pineapple Rasam

                                Pineapple rasam is one of our favourite rasam.I have not heard anyone making it at home often or regularly as often as they make paruppu rasam or tomato rasam.I remeber tasting it in some weddings.Right from then i fell in love with it.My mom used to make it when we have some special guests and everyone used to drink it in cups and enjoy!
                      Later when i started cooking i learnt  to make on my own and started to make it and slowly my daughters also got a taste for it and now it has become our favourite.The sweetness and the tangy flavour of pineapple is what is special about it.
You can either cut it into blocks and add it or if you really like the pineapple flavour like we do you can make a puree of pineapple in the blender and add it to the rasam.It need not boil and cook.