Showing posts from May, 2009

Recipe for Bisibelabath - Mysore method

Ingredients: Rice - 1 cup (soak for 15 mins before cooking) Thuvar dal - 3/4 cups (soak for 1/2 hour) Raw groundnuts - 3/4 cups (15 mins) Roasted gram - 1/4 cup Dhaniya - 1/4 cup Red Chillies - 10 to 12 Copra - 1 medium sized (grated). (If you dont have or get copra, grate fresh coconut and fry it in a kadai or microwave it for 5 to 7 mins on medium or 2 mins in high till it gets dry) Asafodeita - 1/2 inch piece or 1 tsp powdered asafodeita Cardomom - 5 Cinnamon - 2 inch Cloves - 5 Khus Khus - optional 1 tsp Turmeric powder - 1 pinch Mustard seeds - 1 tbsp Cashew nuts - broken 1 handful Tamarind - 1 lemon size (soak and take thick paste) Method: Cook rice, dal and groundnuts separately in a pressure cooker. For bisibela powder - fry redchillies, roasted gram dal, dhaniya, asafodeita and copra. For masala powder - grind cardomom, cinnamon, cloves and khus khus. In a pressure cooker or pan take cooked rice, dal, groundnuts along with powders, salt, turmeric powder, bisibela powder, masal

Recipe for Vada Curry

Ingredients: Gram Dal - 1 Cup Onion - 2 Big (chopped finely) Salt - To taste Oil - To deep fry To Grind: Onion - 1 Big Ginger - 1 Inch Garlic - 6 to 8 flakes (depends on how much you like garlic) Red chillies - 6 Green chillies - 4 to 6 (depends upon the size of the chilly) Masala Items : 1 inch Cinnamon, 1 Cardomom, 1 Bay Leaf, 1 tsp Saunf To make gravy: Oil - 2 tbsp Ghee - 1 tbsp Vanaspati - 1 tbsp (optional) Onion - 4 Big Everest Kitchen King - 2 tbsp Tomatoes - 1/2 Kg Mint Leaves - 1/4 cup Coriander Leaves - 1/4 cup Method: Soak dal for 2 hrs, drain & grind coarse, add salt, finely chopped onions and fry it in oil like Masal Vadai. (Or it can be spread in a flat plate and steamed and cut into square pieces. These pieces can also be fryed; this gives more taste than simply frying it). Remove when golden. Grind the tomatoes in a juicer and make a p

An iron rich recipe - Mint Chutney

A recipe that is rich in iron, this chutney can be had as a side dish for idly, dosa, vada etc and at the same time, this can be mixed to hot rice and mint rice can be made. This helps in easy digestion too. This helps in hair growth too, as it is rich in iron. It had been the most favourite side dish for my daughter and she is so happy to take it to school along with idly or chappati or even curd rice. Ingredients: Mint Leaves - From 2 bunches Red Chillies - 4 to 5 Salt - To taste Tamrind - Small piece Bengal Gram Dal - 1/4 cup Urad Dal - 1/4 cup Asafodeita - 1 pinch Oil - 1 tsp Method: In a kadai, heat oil and fry bengal gram, urad dal and red chillies in the same order. Add the tamrind and salt too when the dals become golden brown. Remove from flame and spread it on a flat plate or bowl; wash and add the mint leaves to the kadai and saute it in low flame for a few seconds. Remove from flame. Let every thing cool and grind along with asafodeita.

Coconut Chutney Recipe - 2

Ingredients: Grated Coconut - 1 cup Roasted gram dhal(Pottu kadalai) - 1/2 cup Red Chillies - 3 Curry leaves - 1/2 cup Tamarind - little and salt ot taste oil - 2 Teaspoons Mustard Seeds Asafodeita - 1 pinch Black gram dhal - 1 teaspoon Method: Grind coconut, pottu kadalai, red chillies, curry leaves. In a kadai heat oil and saute mustard seeds, black gram dal, Heat the oil. Fry the mustard seeds, Black gram dal, asafodeita. Add this to the ground paste

Recipe for Coconut Chutney

Be it Idly or be it Dosa, comes next the Adai, Vadai or Chappati, every dish needs a side dish and an easy to make side dish is Coconut Chutney. Ingredients: Grated Coconut - 1 cup, Roasted gram dhal (Pottu kadalai) - 1/2 cup, Green Chillies - 3 to 4 Curry leaves- 1/2 cup Coriander leaves - 1/2 cup Salt ot taste oil - 2 Teaspoons Mustard seeds roken Urad dal - 1 teaspoon Method: Grind coconut, pottukadalai, green chillies, half of the curry leaves and coriander leaves, salt. Heat the oil. Fry the mustard seeds, broken urad dal and curry leaves. Add this to the ground chutney and serve.

Recipe for Pepper Soup

Ingredients: Vegetable stock - 2 cups Tomato - 2 Onion - small 1 Corriander powder - 1/2 tablespoon Pepper powder - 1/2 teaspoon Cumin powder - 1/4 teaspoon Salt - To taste Butter - 1 teaspoon Corn flour - 1 teaspoon Ginger - 1/2 inch Garlic - 2 Method: Chop onions, ginger, garlic and tomatoes finely. In a pan add butter and when it melts add the chopped vegetables except tomato and saute. Make a puree of the tomatoes. Mix the corn flour in warm water and mix well without forming any lumps. Add this to the vegetables and mix well. Add coriander powder, pepper powder, cumin powder, salt; close with a lid and cook for 10 mins. Add the tomato puree and cook well till all blends. Serve with butter and cream. Top it with mint leaves and coriander leaves cut into small pieces.

Recipe for Hot and Sour Paste

Ingredients: Tamrind Paste - 5 to 6 spoons (better thick paste) Red chilly - 20 (more if you want it more spicy) Salt - 1 tsp Cumin Seeds - 1 tsp Mustard Seeds - 1/2 tsp Oil - 1 tbsp Method: Grind salt, cumin seeds dry and keep aside. Grind the tamrind and chillies together and to it add the powder and grind again to make everything blend finely. Use this paste to make sambar or rasam in a hurry