Showing posts from February, 2012

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.

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.

Poondu Rasam by Jyotsna

P athiya Samayal Contest Entry by  Jyotsna Ingredients : 2 full garlic bulbs Peeled One lemon sized tamarind a pinch of asafoetida salt to taste. For grinding 1 handful of kadalaiparuppu and tuvaram paruppu 4 red chillies few black peppercorns jeera - 1 tbsp For seasoning : mustard seeds 2-3 karuveppilai Method: a) roast and grind all items mentioned in 2 above and keep aside. b) Soak tamarind in water and extract pulp..Add salt and hing to this pulp and add peeled garlic pods and boil till the raw tamarind smell vanishes c) add the ground mixture to the boiling rasam and dilute as necessary d) season with kadugu and karuveppilai preferably in ghee.. Variations : If this is for delivery paththiyam, we generally do not use kadalai paruppu..more of thuvaram paruppu is used.. The same can be made without garlic and more of milagu to make it to the taste of milagu rasam. Serving suggestion  - To serve with hot rice with LOTS of ghee..:))

Home made Spagetti Sauce

Ingredients : Ripe plum tomatoes – 20 – cut into small cubes & then put thru a blender to make a sauce Fresh garlic - 6 pods – chopped Fresh Basil leaves – 1 bunch – chopped Red pepper flakes – 2 tea spoons Salt – to taste Olive oil – 4 oz. Method : Heat 1 oz. of the oil for one minute. Add garlic & fry until golden. Add the tomato sauce & the rest of the oil and let boil until it starts to thicken. Add salt, pepper & the basil and simmer on low heat for about one hour, stirring often.

Eggplant Parmesan

Brinjal Contest entries by  Kanthi Narayanan Ingredients : Eggplant – one - 6 inches long, 2 inches thick & firm All Purpose Flour (Maida) - 3 table spoons Eggs – 3 beaten OR Milk - 1 Cup Bread crumbs – ¾ cup approximately - mixed with red pepper powder Olive oil – ½ inch height in medium size frying pan Spaghetti sauce ** see below Mozzarella cheese – ½ pound grated Garlic powder – 1 tea spoon Oregano powder – 1 tea spoon Red pepper flakes – 2 tea spoons Method : Wash & peel eggplant and cut into half, horizontally. Cut each half into thin slices. Dip each slice into the flour, then the egg or milk and coat it thickly on both sides with bread crumbs. Fry to a golden brown in olive oil. In an oven safe dish, pour spaghetti sauce - about ¼ inch height. Sprinkle the spices into the sauce & mix well. Place egg plant slices in a single fold. Put cheese on each slice & top with another eggplant slice. Pour more sauce over the entire pan and bake fully covered with alu

Vaangi bath by Kanthi Narayanan

Brinjal contest entries by Kanthi Narayanan Ingredients  : Brinjal - 6 firm cut into 1' pieces vertically Rice - 1/2 cup Salt - 1 teaspoon Dhaniya seeds - 2 tablespoons Kadale paruppu - 1 tablespoon Red chillies - 2 big Cinnamon - 1/2' piece Cloves - 2 Dry Cocoanut - 1 tablespoon Kariveppilai - 6 leaves Oil - 4 tablespoons Mustard seeds - 3/4 teaspoon Peanuts - 1 tablespoonTurmeric - 1 teaspoon Method : Saute ingredients in BOX in a little oil to golden brown. Cool and make a coarse powder. Set aside. Saute the brinjal in oil with 1/2 teaspoon salt until cooked. Cook rice (not too soft). In a little oil, make seasoning with mustard seeds & peanuts, add the rice, rest of salt, brinjal, masala powder & turmeric powder and mix well but gently. Tip:  Thin green brinjals are the best for this recipe.

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