0 Ribbons Chowmein

This is a competition entry posted by Rohini Renganathan.


Ingredients:
For Ribbons 
Suji - 1/2 cup grind it into flour
Wheat flour - 1/4 cup
Maida - 3 to 4 tbsp
Water -
Olive Oil - 1 tbsp


For Chowmein
Onion - 1
Capsicum - 1
Cabbage - 1 cup
Carrot - 1
Beans - 12
Soya Sauce - 1 tbsp
Chilli Sauce - 1 tbsp
Salt to taste
Pepper powder - 2 tbsp
Oil - 2 tbsp

Method:
Make a dough out of the Suji, Wheat Flour, Maida, Olive oil and Water. Let the dough be slightly wet as rava would absorb little more water. Cover the dough with muslin cloth, rest for an hour. Roll the dough into thin chappatis and cut ribbons with knife. Boil enough water in a container with salt and little bit oil, Put these ribbons and let them cook. It will not take very long. Drain the ribbons once cooked and keep them slightly moist. Add few drops of oil to the Ribbons to avoid sticking.  


Preparation of Ribbon Chowmein : Heat Oil in a big pan and add sliced onions and stir fry for 20-30 seconds, add all other vegetables and stir fry for 2 minutes. Add salt and pepper and mix well. Now add Ribbons and mix well (take care that they don't break, one can use two spatulas to mix in place of one if you are not comfortable in tossing them in air) Add vinegar, chili sauce and soya sauce and stir fry for a minute. Serve the Ribbon chowmein hot.  


Note: According to taste vinegar, soya sauce and chili sauce can be increased or decreased. 

0 Dal Dhokli

This is the second entry posted by Vijaya Venkatesh

Ingredients:

Green whole Moong 1/2 cup (sprouted moong can also be used) (left over moong subji can also be used)

Wheat flour 2 cups

salt to taste

haldi powder 1/2 tsp

Mirchi powder 1 -2 tsp depending on ur taste

Garlic pods 3 or 4 (optional)

cooking oil 2 tbs

Jaggery smal piece (optional)

Method:

Soak green moong for 2 hrs and boil adding little haldi powder. If u are using sprouted moong just boil adding little haldi pwder.

Add salt, haldi and mirchi powder, crushed garlic pods and oil and mix well with the wheat flour.once the ingredients mix well add water and kneed the atta into a soft dough. Keep aside for 1/2 an hour. Roll the dough like chappathi and cut them in lenghth and breath so that u will get square shaped pieces.

Heat a heavy bottomed vessel and add 2 cups of water and boil it. When it starts boiling, add the boiled moong. After 2 min. add the cut pieces and boil them for few min. Stir occassionally so that the pieces doesnot break . Once they are cooked add jaggery and wait for few min, so that it melts. Switch off the stove and keep the vessel coverd. Serve hot in a bowl.The dish will be in semi lquid form.

This is a traditional dish prepared by the people of Saurashtra region.

0 Karadayan Nonbu specials

Karadayan Nonbu falls every month in the month of March, almost in the middle. The dates may vary between 13th to 16th. For significance of this festival check here. Two different Adais are made on this day as neivedhyam to the Goddess.

* Uppadai
* Karadai

0 Vegetable Spring Roll

Ingredients:

Shredded Cabbage – 1 cup

Thread like thin slices of carrot, capsicum, beans – 1 ½ cup

Spring onions & the greens thinly sliced – 1 cup

Ajinomoto – ¼ tsp

Soy Sauce – 1-2 tbsps

White Pepper powder – 1- 1 ½ tsp

Red Chilli powder – ½ tsp

Salt – to taste

Refined Oil – ½ ltr

Olive oil – 2 tsp

Maida – 2 cups

Corn starch – ½ cup

Method :

Heat olive oil in a wok, add the sliced spring onions & greens to it. Sauté for a couple of minutes. Add the rest of the veggies, pepper powder, ajinomoto, soy sauce, red chilli powder and salt. Sauté for 5-6 minutes, let all the veggies n spices blend well. Remove the roll filling from fire and let it cool.

For wrapper : Mix Maida, Corn starch in water without lumps to make a batter consistency and keep aside for almost an hour. In a heated and greased tawa, pour a ladle measure of the batter prepared earlier and spread thinly and evenly. As soon as the edges of the wrapper get detached from the tawa, take it off and spread on a greased plate. Place 1-2 tbsps. of the veg filling in the wrapper in a tubular shape, some 3 cm inside from any of the edges. First cover the filling tightly with the nearest edge and tuck the edge under the filling. Now tightly roll the filling into the wrapper and after 1 more roll, fold the sides of the wrapper inwards from both sides. Now roll down further and before reaching the other end, paint a bit of the fresh batter on the edge so as to seal the wrapper tightly. Repeat process till all the filling is wrapped in rolls.

Heat ½ ltr of refined oil in a kadai and fry the rolls till golden brown. Remove them into paper towels. Serve hot with green chutney or tomato ketchup or any dip of your taste and choice.

0 Wheat Rava Pesaratru

Contest entry posted by Vijaya Venkatesh

Ingredients:

Broken Wheat (small one) 1 cup

Paasi paruppu or payatham paruppu or Green whole moong 1 cup

Green chillies 2, hing- small piece or little powder, curry leaves

red chillies 2

ginger 1 small piece

Methi leaves 1 small bunch or u can add onion or grated cabbage

Soak the dal for 1 hr...if u r using whole green moong soak it for 3 hrs.

Soak the broken wheat for half an hour

Method:

Grind chillies, ginger and salt first and then add moong/dal and grind it to coarse paste adding little water. Once its done, add wheat rawa and just grind it for few min.Remove the ground paste and add hing, curry leaves and add cut methi leaves/cut onions/grated cabbage. Keep aside for 1/2 an hour.

Heat a tawa and spread the paste just like dosas ..coconut chutney or mint and dhaniya chutney or milagai podi will be a good side dish.

0 Daal Baati

Contest recipe posted by Jyotsna Balasubramaniam.

(a) for the daal - 

toor dal, kadalai paruppu and payatham paruppu - one cup each

1 medium onion - finely chopped

1 tomato - finely chopped

Green chillies - 4 slit lengthwise

Salt - to taste

Garam masala - 1/2 teaspoon

Dhania powder - 1 tablespoon

turmeric powderRed chilli powder - to taste

tadka - jeera and hing and required oil

Pressure cook the daals adding the turmeric powder for about 4-5 whistles. 

Add oil to a kadai and give the tadka with cumin seeds and a little bit of perungaayam.Fry the onions tomatoes and green chillies..Add the cooked daals and other spices mentioned above (except turmeric powder) and simmer for 5 mins. Remove and garnish with coriander leaves.

(b) baati

atta - 2 cups

rawa - 1/2 a cup

ghee - generously

water

knead the atta and other ingredients into a dough (with little water) to make slightly harder than for rotis...

make small balls out of them and flatten them by hand..

Bake in the oven or grill for 10 mins each side..until it evenly turns brown.

Serve either baatis soaked in dal, or broken baatis immersed in dal or hot baatis and dal separately..

Note : 1. the baked baatis can also be immersed in a bowl of ghee to soften them..2. milk/yogurt can also be added to make the baati dough

0 Wheat Rava pineapple halwa

 This is the contest entry posted by Gowri Suresh

Ingredients

Wheat Rava- 1cup

sugar 1 cup

Ghee- 3tbspoon

Pineapple small tin

safforn

roasted cashewnuts for decoration

Method:

Dry roast wheatrava with little ghee.Powder this along with sugar in a blenderIn Vanali(only sweet making vanali) mix this along with 2 cup waterIn 2 cups water we can use pineapple syrup also.Stir well by adding little by little gheeAdd pineapple pieces in last 5 mtsFinally add saffron soaked in milk It takes 15-20 mts to get cooked well.Transfer this to ghee greased tray Decorate this with roasted cashew .We can cut this into diamond or square shape or appdiye sapdalam.

0 Chenai fry (Yam Fry)

This style of fry is very delicious and every one will like it.

Ingredients:
Chenai (Yam) - 1/2 kg
Kitchen King Masala from everest - 1 tbsp
Red Chilly Powder - 1 tbsp
Turmeric Powder - 1/2 tsp
Asafodeita - 1/2 tsp
Salt to taste
Oil - 1/4 cup

Method:
Cut the Yam(Chenai) into squares of 1 cm thickness. In a shallow vessel place the yam slices. Add all the powders and 1 tbsp of oil Shake well so that all the powders are coated well on all the pieces. Pressure cook this for about 3 whistles.

Heat a tawa and place the pieces one by one. Sprinkle oil around the pieces and let it fry. Turn the next side and fry till both the sides become golden brown.

Goes well with any Vathakuzhambu or hot rasam rice.

0 Bengali Cuisine

Bengal was a large section of East India, but after partition West Bengal retained lots of flavours of the Bengali Cuisine. Here are a list of few of Vegetarian Bengali recipes.

* Mango Pickle Bengali Style
* Panch Pooran Masala
* Bengali Ghee Rice
* Brinjal Raitha

0 Khus Khus Kheer - Karnataka special festive recipe

Ingredients:
Khus/Khus - 1/4 cup
Grated coconut - 1/2 cup
Cardamom powder - 1/2 tsp
Rice - 2 tsp
Jaggery - 2 cups
Milk - 2 cups
Cashew nuts - 8 to 10 nos
Ghee - 2 tbsp

Method:
Dry roast or microwave Khus Khus for about a minute. Soak rice in warm water for about half an hour. Grind khus khus, rice, grated coconut, elaichi to a fine paste. In a thick pan add the paste and add 2 cups of water and bring it to a boil.

In another pan add half cup of water and jaggery and keep stirring till the jaggery melts. Drain to remove impurities.

Add the drained jaggery syrup to the boiling paste and stir well till both mix well. Boil it for about 10 mins in medium flame. Keep stirring to ensure that it doesnot settle at the bottom. Turn off the flame and remove from the stove and then add milk to it and stir.

Heat ghee. Add the broken cashew nuts to it and fry till it becomes brown. Add it to the kheer.

This also helps in treating cold and cough.

3 Recipe contest for January 2012

Every ingredient can be used to make a different kind of dish. There are lots of different cuisines in India and each different state have various kind of cooking the same kind of dish and each of us too have a different method of cooking a particular dish. These contests are to share the different types of dishes that we could make with one or two particular ingredient. 


Here are the ingredients for the first contest - Wheat/Wheat flour and Rawa. 


You can make either a sweet dish or a spicy dish or a snack or any other dish. Ensure you follow the contest rules . 


The last date to post your entries is Feb 20th.

1 Palak Soup a healthy recipe

Ingredients:
Palak - 1 bunch
Onion - 1 no.
Tomato - 1 no.
Chillies - 2 nos
Garlic - 3 to 4 cloves
Cumin seeds - 1/2 tspn
Salt to taste
Water - 1 cup

Method:
Pick the leaves of Palak and wash them clean for about two or three times. Chop the onions, tomato and green chillies finely.

Pressure cook spinach, tomato, onion and green chillies. Let it cook for about 3 whitsles. When cold blend it with a hand mixture. Add salt and another cup of water if needed and noil it for another 5 mins.

Serve hot with a dash of butter on top. Can be accompanied by potato wedges.