Showing posts from July, 2010

Aloo Poha Recipe

Poha is a very healthy dish for any age. Aloo Poha can be had as an evening snack or as a full fledged dinner if you are dieting. Ingredients: Poha - 2 cups Potatoes - 1 Onion - 1 Green Chillies - 2 Channa Dal - 1 tsp Urad Dal - 1 tsp Mustard Seeds - 1/4 tsp Curry Leaves - 1/2 cup Peanuts - 2 tsp Oil - 4 tbsp Turmeric Powder - 1 pinch Lemon - 1 Coriander Leaves - finely chopped Salt  - To taste Method Soak Poha in water for about 30 mins. Wash and drain the water and spread it in a bowl. Add salt, turmeric powder and toss it well. Pressure cook the potatoes, peel and mash it well. Cut chillies into small pieces and chop the onions into fine piece. Heat oil in a pan and add mustard seeds and when it splutters add channa dal, urad dal, peanuts, curry leaves, green chillies and fry for a while. Add the onions and saute for a while. Add the potatoes and mix everything together very well. Add salt and cook till everything is mixed thoroughly. Add poha and mix well.

How to clean a tea strainer

Many of us use plastic or metal tea strainer to strain tea. To clean metal tea strainer, heat it on the stove in low flame and bang it on a stainless steel plate upside down, till all the tea dust from the strainer falls down. Run over hot water and dry it.

Corn Paneer Salad

Salad's are always a favourite in our house. I had few Paneer cubes and Sweet Corn left. Wanted to make use of it and make a healthy evening snack and here comes the dish. Ingredients: Corn - 2 cups Paneer - 100 gms (1 cup) Green Chilly - 1 no Chat Masala (optional) - 1 tsp Salt to taste Coriander leaves - 1/4 cup Lemon Juice - 1 tbsp (juice from 1/2 lemon) Method: Pressure cook corn. Let it cool and drain. Cur Paneer into cubes. Boil water and add 1/2 tsp of salt in it. Add the paneer cubes in it. Drain the water. Grate green chillies. Mix corn, paneer cubes and grated chilly. Add salt and chat masala and mix well. Chop coriander finely and add it to the mixture. Add lemon juice and serve. 

How to make Instant Sambar

When there are guests at home, or when there is a need to make Sambar fast and instantly, then the following can be done with easily. Ingredients : Moong Dal - 1 cup Green Cillies - 2 nos Tomatoes - 2 nos Salt - To taste Tamarind Paste - 1 tsp To Temper Mustard seeds - 1/2 tsp Urad Dal - 1 tbsp Hing - one pinch Method:   Pressure cook moong dal and mash it thoroughly. Add salt, diced tomatoes, and green chillies to tamarind water and boil it for a few mins. Add the cooked dal and mix well.    Remove from flame and temper.

How to cook Mashed Rice for infants

Rice Mash: A Nutrient-Rich Weaning Food for Babies Rice Mash is a highly recommended weaning food for babies, renowned for its digestibility and hygiene. Prepared with just a few simple ingredients, this soft and smooth rice mash is easy on your baby's delicate stomach and provides essential nutrients for healthy growth and development. Follow this easy recipe to introduce your little one to the world of solid foods with confidence. Ingredients: 1/4 cup rice 1 cup water 1/2 tsp ghee Instructions: Prepare the Rice : Thoroughly wash the rice under running water to remove any impurities. Drain the excess water. Cook the Rice : In a pressure cooker, add the washed rice and 1 cup of water. Close the pressure cooker lid and cook the rice on medium heat for 3 to 4 whistles, or until the rice is soft and well-cooked. Mash the Rice : Once the rice is cooked, carefully open the pressure cooker and remove the cooked rice. Using a flat-bottomed spoon or a potato masher, gently mash the cooked

Baby food

Any food that is introduced to the infants/babies, which is other than breast milk (or infant formula),  between the age group of four months and 2 years are called Baby Food. Different varities, textures, tastes have to be introduced to the infants so that they learn to eat and digest all types of food. Initially, when they dont have any teeth and when it is their first food, the food need to be soft, liquidy and soft in texture so that they just swallow it. Babies start intaking solids or baby food when they dont get filled up just with the breast feeding. And it is always better to prepare food for the kids at home rather than going for the tinned ones. One of the first food for a baby could be Puzhungalarisi Kanji (Boiled rice Porridge) . This makes a whole some food for the babies. Initially any food have to be introduced to the babies one at a time and one taste should be retained atleast for a week's time. Now a days, doctors advise to give foods that are taken by the famil

How to make Pathiya Rasam - Post Pregnancy Rasam

This rasam is good for lactating mothers. When it is given to Lactating mothers tomatoes should not be added. But this rasam can be had by all and when it is had by all, tomatoes can be added. Ingredients: Tamrind Paste - 1 tbsp Salt - To taste Curry Leaves - 1 sprig Coriander Leaves - 1/4 cup Pathiya Rasam Powder -  2 tbsp   For tempering     Ghee - 1 tbsp     Mustard seeds - 1/2 tbsp     Cumin seeds - 1 tbsp Method: Mix tamrind paste in 2 cups of water. Add salt, Rasam powder and rbing it to boil. When boiling add curry leaves and coriander leaves. When it bubbles, remove from flame and temper.

Pathiya Rasam Powder- Post pregnancy Rasam Powder

Ingredients: Red chillies - 2 or 3 Thur Dal - 2 tsp Kandathippili - 5 pieces Dry Ginger (sukku) - 1 cm Hing - 1/2 tsp Pepper - 1/2 tsp Jeera - 1 tsp Method : In one tbsp of ghee add Red Chillies, Thuvar Dal, Kandathippili, Dry Ginger, Hing, Pepper and Jeera . Grind them to a fine powder. This can be stored in freezer and used for about a week. 

Neer More - Spiced Buttermilk

This is one recipe which I like very much. Though I keep making alterations (which I have given at the end of this post). Ingredients: Yogurt - 2 cups Water - 2 cups Salt - To taste Green Chillies - 2 nos Ginger piece - 1 inch piece Curry leaves - 1 sprig Coriander leaves - 1/4 cup Hing - 1 pinch Oil - 1/2 tbsp Mustard seeds - 1/4 tbsp Ice cubes - 2 to 4 Method: Cut green chillies and ginger into small pieces. Beat the yogurt and add water, salt, curry leaves, coriander leaves, green chillies, ginger pieces, hing. Temper it with mustard seeds. You can add 1/4 cup grated cucumber or grated carrot or both to the butter milk. Decorate the glass with mint leaves before serving.

Eggplants in Spicy Gravy

I am so fond of eggplants and so are my kids. We love to have eggplants in any form. I got this recipe from one of my neighbour and when I tried it out, it turned out to be too good. It became a good rice accompaniment and also for chappati. Ingredients Eggplants - 1/2 kg (small sized) Small Onions - 100 gms Tomato - 2 nos Big Onions - 1 no Green Chilly - 2 nos Red Chilly - 6 nos Curry Leaves - 1/4 cup Coriander Leaves - 1/2 cup Tamrind Paste - 2 tbsp Salt - To taste Method: Slit the eggplants into 4 (without cutting it fully). In an pan add 1/2 spoon oil and fry the small onions till they turn glassy. Add the curry leaves and red chilly to it and saute it for a few more minutes. Grind these along with coriander leaves to a very fine paste. Cut the big onions into thin strips. Heat 1 tbsp of oil and add the ground paste to it and saute for a min. Add the slit brinjals to it and mix it well with the paste so that the paste gets smeared all over. Add 2 cups of water to

Recipe for Paruppu Thogayal - Bengal gram Red Chutney

It is raining and I want to have something real hot and spicy. The first thing that came out of my husband's mouth is, I would prefer a Paruppu thogayal and milagu rasam. I then made the Paruppu Thogayal, but as I had already made Rasam in the morning skipped the Milagu Rasam, though I made it the next day. This is ofcourse a very simple and easy to make recipe, which can be made within 10 mins. Ingredients: Thuvar Dal - 1 cup Salt - To taste Hing - a pinch Curry Leaves - a few Coriander Leaves - a few Red Chillies - 8 to 12 (depending upon the spiciness). Oil - 1 tbsp Method: In a pan heat oil. Fry the Thuvar Dal till it becomes golden brown. Add hing, red chillies and curry leaves and fry again. Grind everything together along with coriander leaves. This can be had with hot rice and ghee. A great side dish for poondu rasam or milagu rasam too.

How to make Vegetarian French Onion Soup

We once had French Onion Soup at a birthday (me and my daughter). I am always a great fan of French Onion Soup. But when we went to some restaurants(multicuisine), French Onion Soup is mainly non-vegetarian, they said as egg is added to it. But recently I came across one recipe where I can make French Onion Soup at home of course Vegetarian one. Ingredients: Onion - 1 large Oil - 1 tbsp Butter - 2 tbsp Vegetable Broth  - 2 cups (if freezed 4 to 8 cubes depending upon the size) Grated Cheese - 1/2 cup Pepper Powder - Required amount Salt - To taste Method to make Vegetarian French Onion Soup In a hard bottom pan add oil and fry the oil till golden brown.Check here for Caramalizing . Add vegetable broth and simmer the stove till it boils. Let the mixture cook for about 15 to 20 mins till it thickens. Add desired salt, butter, pepper powder and grated cheese. Serve hot. A little amount of caramalized onions can be kept and sprinkled on top before serving the soup.

How to Caramalize Onions

Caramalized Onions can be used in any soup and especially French Onion soup. It can also be used in omlettes too. Ingredients: Onions big - 2 nos Butter - 1 tbsp Cooking Oil - 1 tsp Sugar - 1 pinch Salt - 1/4 tsp Method to caramalize Onions Slice the onions to thin strips. Heat a hard bottom pan and when it is very hot add oil and turn the heat to medium. When the oil is hot add the onions and sprinkle the salt and sugar over it. Keep stirring till the onion turns brown. The entire process will take about 10 to 20 mins.  Ensure that the onions dont stick to the bottom of the pan. When all the slices are brown remove from fire and immediatly transfer it to a plate or bowl to avoid over cooking.

How to make vegetable stock at home

It is one of the basics that every soup lover should know. Especially when it comes to creamy soups, the vegetable stock adds a good flavour to it. Vegetables need to be simmered for upto 45 mins to one hour depending upon the quantity and the number of vegetables used to make this stock. Though the choice of vegetables differ from person to person, there are certain vegetables that need to be added definitely to make a vegetable stock. Vegetables that could be added to make a vegetable stock: Onions, carrots, celery leaves, cabbage (if the cooked flavour is not liked, it can be avoided), turnips, pumpkins(white one), tomatoes, mushroom (if earthly taste is needed) Vegetables that could be avoided Potatoes, Yams, Red Peppers, Beetroots or any other root vegetables as this might make the stock cloudy and starchy. Ingredients needed to make Vegetable Stock Onions - 2 or 3 large Pumpkin - 1/4 kg Turnips - 1 nos Carrots - 3 nos Garlic pods - 4 nos Leek - 1/2 piece Celery sto