Thursday, December 25, 2008

URAD DAL kHICHDI


This was the staple diet in winters in my childhood. Actually we started making this only from Ganga Dusshehra and stopped it from Shivraatri. My mind found this logic in this ritual..its considered hot...gives heat, so once the winter is gone..its not good to eat ..may be.

Ingredients:
1cup Urad cchilka (black urad)
1 and half cup rice.
4 cup water.
1tsp. turmeric
1+1/2 tsp. salt or to taste.
green chutney,
curd
papad
Radish..cut into long pieces and sprinkle salt and lemon juice on them.
Desi ghee
Put daal, rice, water, turmeric and salt together in a cooker and put it on the gas.
After one whistle slow the the fire.
keep it for 3 minutes and switch off.
let it cool for 5 minutes.
Now open it , and serve it hot with dollops of ghee and accompaniments.
I love it with radish and curd.
My dad always used to like it after a little shallow frying...for this take a fry pan, put some ghee and add khichdi, and shallow fry it, till its a little crisp.
Its like Indian fast food...cooks in a jiffy and healthy too.
Tips: we eat many variations also, like this daal can be substituded with arhar, or moong daal, or Vadi.

Wednesday, December 17, 2008

BESAN KA LADDO


laddoo with wheat flour....




This was the most favourite dish of my children, when they used to go to the hostel, they always wanted to take it with them. so I learnt making it
INGREDIENTS;
Besan...3 cups
Desi ghee..3/4 cup
Sugar..2 cups(grind it finely), this is the general choice, I put 1 and 1/2 cup, as i like a little less.
Cardamom powder.1 tbsp.
2 tbsp..cashewnuts
2 tbsp almonds
for garnishing.....
4 big cardamom-grind them
2 tbsp. coconut powder.
Take a saucepan, and put besan and Ghee and roast on medium fire, stirring all the time.
When it is done it leaves the ghee., then add chopped almond and cashew nuts.
While you are roasting..its sort of solid mass, but when its roasted..it starts becoming a little liquid and give an aroma.
Now add cardamom powder and take it off the heat.
let it cool for a 3-4 minutes.
now add sugar and make balls. While making the balls take some stuff and rub it between two hands, then round them.
spread cardamom and coconut powder in a plate.
Put the ball on this and keep it aside.
Laddoo are eaten more in the winter, as it gives heat to the body and very nourishing also.
The same laddoo can be made with wheat flour also. For a better taste..take 2cups of flour and 1 cup semolina.
Quantity of ghee can be increased or reduced as u like.
Initially put a little ghee , then add slowly till the flour is not dry anymore.
You can keep it for one month.

Tuesday, December 9, 2008

KADHI







Kadhi..... has a very auspicious connotations for us...when we bring a bride home, we prepare kadhi, when when a newborn is 6 days old, we celebrate by making kadhi(cchathi) and even on Rakshabandhan we enjoy it.
Ingredients:
Moong dal 1 cup soaked in water for 3-4 hrs , then grind it.
1 cup sour curd
oil for frying
salt to taste.
1tsp turmeric
1tsp cumin seeds
1/2 tsp red chilli powder
2 tbsp. desi ghee or butter
1/2 tsp asafoetida powder
Take the ground moong daal, and for testing put a drop of it in a cup of water, if it floats, then its Ok, otherwise churn it a little. Keep 1/4 cup daal aside.
Now fry small balls from the rest of the dal and put them in water.
Now in a bowl mix curd and that 1/4 cup dal thoroughly and then add 1glass water.
Take a kadhai or sauce pan and put 1 Tbsp oil, when it gets hot, add asafoetida and cumin seed and chilli powder and turmeric and then slow the fire and add daal and curd mix stirring continuously., then add one more glass of water.
Now add salt and let it simmer for 25 minutes on slow fire.
Then squeeze the fried ball and add to this.
keep on the fire for another 10 minutes.
Now before serving give it a tadka of desi ghee, cumin seeds and chilli powder.
for garnishing u may put Coriander leaves.
Now relish it with boiled rice or chapati.
For flavour curry leaves may also be used.
Here we have used moong daal, but normally instead of daal..Besan is used..method is same.
For ready made moong daal badi...... roast them with a little oil, then crush them a little and then just prepare it as a Curry veg with peas, and tomatFor urad daal badi....These are big size spicy badi.......so break them and then roast a little...since they are spicy we add potato and then make their vegetable..Curry.









Monday, December 1, 2008

INSTANT DAHI BARA







This one is like fast food, prepare in a haste and enjoy with leisure:), and no oil is used, so healthy also, my sis prepared it for me and I really relished it so much that I am sharing it with you, try it once and tell me how did it go?

4 bread slices

1/2 cup milk

1/2 tsp sugar

1 tablespoon raisins

1 tablespoon chironji

1 tbsp. coconut grated-optional

1tbsp. green coriander leaves chopped

1 tsp ginger finely chopped.

salt & pepper to taste

1tsp. cumin powder or Chaat masala

1 cup fresh curd..sieved to make it smooth

Cut of the crust from bread slices.

add sugar in the milk.

Mix coriander,ginger,chironji,raisins in a plate........fillingTake a slice in hand, dab it with the milk and then put one tsp filling and close the ends by hand pressing it firmly.

Put dahibaras in a plate and pour the curd over them. You may put a little ( half tsp ) sugar in the curd.

after 2-3 minutes...sprinkle salt, pepper and cumin powder..........ready to be eaten:),Its a healthy and tasty dish without any sugar or oil.

TIP:.....Dont keep them for long, pour the curd only 2-3 minutes before eating.

You may add green chatney or tamarind chatney if u like.

In the filling you may add any other dry fruit also.

Thursday, November 13, 2008

SEMOLINA IDLI/ CHOWMEIN


This dish is a very healthy and tasty breakfast or tiffin item. And a speciality of my Bhabhi.

She prepares it really well...yummy....

Ingredients:


  • 250 gm. semolina (sooji)

  • 250 gm sour curd, the amount may be adjusted as needed to soak the sooji.

  • 1 tbsp. oil.

  • 1/2 tsp. mustard seeds.

  • 1/2 tsp. soda bicarb.

  • salt to taste.

  • 2 greenchilli ground

  • 1/2 kg. cabbage finely chopped,

  • 1tsp.sugar

  • 2 carrots grated,(optional)

  • 1 capsicum finely chopped (optional)

  • soya suace 1 tsp...optional.

  • Tomato ketch up and green chutney.

Soak the semolina in the curd for 1 hour. Add green chilli and salt.


Now add soda and sugar in the batter and mix it properly .


Steam in small size idli maker.


In the mean time take a saucepan. Add oil and when hot put mustard seeds and then add all the cut vegetables and saute them for 5-10 minutes till it shines.


Then add idlies and stir.


For serving.........


Put them in the plate and spread green chutney and tomato ketchup.


If you like then in the vegetable put the soya sauce and then add idlis.


Tips......If you like, you may add the tadka of....roasted chana dal and curry leaves for different flavour.





Wednesday, November 5, 2008

CHATNEYS

This is an indian accompaniment to the food and spicy to make it tasty.
we have many varieties of chatneys.
Dhania chatney or green chatney----
In this grind together fresh coriander leaves, salt, green chillies and dry mango powder or fresh mango. U may mis some mint leaves also.
Tamarind chatney-----For this soak some tamarind for 3-4 hrs or take the pulp
Now heat a fry pan, add 1 tsp oil and then add hing, cumin seeds, a little of turmeric powder and then pulp and add salt, red chilli and sugar or jaggery, cook it and when desired consistency is there its ready.
Coconut chatney....Take half frsh coconut 2 tbsp. roasted chana daal, salt to taste and 4-5 green chillies and grind together, and add a tadka of mustard seeds and curry leaves

Tuesday, November 4, 2008

RAITA

Raita
basically it is a type of dip used in Indian dishes. For making raita we first sieve the curd with a stainless steel sieve or make it homogeneous in the mixi, better to do it by sieve, then we can make so many type of raita.
Soak some boondi in water, then squueze it and put it in the curd.
grate some gourd(lauki or sorka) and boil it and add it.
wet ground some palak leaves and add it.
Boil the spinach leaves and churn it into a mixie and add it.
grate cucumber and add it.
cut onion, tomato, carrot and cucumber into small pieces and add it.

whatever u add it, then add some salt, black salt, roasted and ground cumin seeds or may be chaat masala and red chilli powder and raita is ready to be eaten

Sunday, November 2, 2008

VEGETABLE PULAO




This is a wholesome dish and one dish is a complete meal, with full nutrients.
Ingredients:......
2cups basmati rice
half cup each of
french beans cut into small pieces
carrot julienned
cualiflower cut into little florets
pototo-cut into small pieces
peas
1tsp.cumin
2big cardamom
2 bay leaves
5 black pepper
4 cloves
salt to taste
oil---4 or 3 tabsp.--both will do
Corriander leaves-chopped finely to garnish
2 tbsp cashewnut--optional
wash the rice and keep it aside.
In a big saucepan or fry pan---out it on heat
Add oil and then cumin seeds.
When they start splitting add cloves,cardamom, bay leaves, black pepper and saute for 2 minutes,
then add washed vegetables and saute for another 2 minutes.
Now add rice and saute for 2 minutes.
then add 4 cups water and salt and let it cook covered. Once the water start boiling, slow the fire.
When the water is completely absorbed, pulao is done.
While serving it garnish it with coriander leaves and roasted cashewnuts.
For the accompaniment take curd or raita and green chatney and roasted papad.
Tips----if u like u may add some roasted peanuts also.






Friday, October 31, 2008

HEALTHY BREAKFAST





This the moong daal prepared in the breakfast. Its very tasty and healthy. In the north,most of the wedding receptions have this in menu.
Ingredients:---
moong daal one and a half cups( without cchilka)
salt to taste
a pinch of asafoetida
green chatney--optional
juice of one lemon
1tsp.cumin seed
2 green chilli finely chopped
1inch ginger finely chopped
a dollop of butter--optional
few leaves of green coriander..finely chopped.
Wash the daal .
Heat the cooker, add 1 tbsp ghee .
Add asafoetida, cumin seeds and when they start splitting add daal.
Now add 3 and half cup water and salt.
When the whistle comes, slow the fire for 1 minute then take it off.
When it cols of a little open it.
for serving put the daal in a bowl, sprinkle ginger, add lemon juice,green chillies, chatney , butter and garnish with coriander leaves.
In the mornings, it doesnt take much time and a very healthy, non oily breakfast snack . Take it with milk or juice.



Tuesday, October 28, 2008

MY SPECIAL DAAL






This diwali I prepared this panch daal as a special dish and i am sharing it with you.



Ingredients:





  • 1cup black urad dal


  • 1/2 cup chana dal


  • 1/2 cup rajma


  • 2 onion


  • 2 tomato


  • salt to taste


  • 2 tbsp curd


  • 1 tsp. coriander powder


  • 1tsp kitchen king or any other curry powder


  • 1tsp. turmeric powder


  • 1/2 tsp red chilli powder
  • 1tsp.cumin seeds

  • 2green chilli finely chopped
  • 1inch ginger finely chopped
  • Pure ghee-2 tbsp or butter
  • 2tbsp. fresh cream optional
  • few coriander leaves
  • a pinch of hing

Soak Rajma for 2-3 hrs.

wash rest of the both daals, wash them and soak them in 2 cups water for 30 minutes.

Mix all the daal and rajma( dont drain the water u soaked the dal in,) add 4 cups water, salt and turmeric and cook.

Once u get the whistle ,slow the fire and keep it for 30 minutes on fire.

In the mean time chop the onion and tomatoes finely.

In a fry pan take 2 tbsp oil and add onions,saute them till they are golden brown.

now add the spices, green chilli, ginger and stir for a minute and add tomatoes and cook it covered for 15 minutes or till they are homogeneous.

When the daal is cooked, add this onion tomato mix, stir it and add the curd also.

Then in a fry pan take some desi ghee, heat it, add a little bit of heeng, then cumin seeds and then chilli powder and pour this TADKA on the daal.

Tips-----if after cooking it is thick then add some water to get the required consistency.

u may garnish it with fresh cream and coriander leaves.ready to be eaten with rice or naan or chapati whatever u like:)

Tuesday, October 21, 2008

DAHI PAPDI CHAAT


yesterday it was ahoi ashtami, this day i keep fast for the the welfare of my children. and the goodies we make consitute Khakri---salted and sweet. Salted are the same as on Papdi chat.and i am writin the recipe here-
Ingredients :-
1cup flour
1tbsp.oil
salt to taste.
oil for frying.
beaten curd -1cup
Tamarind chatney
salt,red pepper powder,roasted and ground cumin seed.
2 potatoes boiled and diced into small pieces
a little bhujia nad coriander leaves chopped to garnish.
add 1 tbsp. oil and salt to taste in the flour and knead a dough adding a little water. Dough should not be very soft.
Now roll a little pooris of 1 inch diameter and spread them on a paper.
Prick them with a fork.
Now deep fry them.
The papdis are ready and tasty to eat as it is, but we can make papdi chaat also ----


  1. put 5-6 papdis in a quarter plate. put a little potato on the top of each. spread curd over this......then tamarind chatney and sprinkle the spices-salt,pepper and cumin.

  2. u can make a complete chaat this way also-----put 1or 2 vada(soaked in curd), add 4-5 papdi broken into pieces, few pieces of potatoes, then add curd,chatney, spices and then garnish with bhujia and corriander leaves.

Try it once and tell me how did u like it?

Short cuts

I buy Haldiram's rasogullas and Gulabjamun quite frequently, and the syrup is always left.
So today being Ahoi Ashtami, we make sweet poories and Papdi etc, so I utilised that. If it is a syrup of Gulabjamun...just add flour and knead a dough, but if its a syrup from rasogullas, then add a little oil also.
Then roll small pooris and deep fry them. very tasty for munching and for sweet tooth:)

Sunday, October 19, 2008

Raintree--Rainbow Multicuisine Restaurant


Hotel RAINTREE is one of the first ecotel hotel of south India and one of the total 36 hotels in the world. In the front water fountain and statue give it a very good ambiance. Inside in front of the reception there is a very big aquarium. It has one multi cuisine restaurant and one Chinese one. We tried RAINBOW-MULTICUISINE.

We had buffet..being a vegetarian tried only veg. menu

Sitting is ok a little close, but looking at today's property prices its ok.

Service is polite and good.

So now start the menu......they have mulligatawny soup and mocktail-----both are good:)

For the starters they had barbecued potatoes and a sort of small tikki with Chatney......chatney was good, rest Ok and yes they had potato pakoras---ok ,but salt was in excess:(. and then there was this bakery section which had ..bread sticks, many cheese varieties, mini croissant(Hmm:), fresh fruits and salads decorated in a very innovative way----good to see:) and various pastas.

Then in the main dinner-----6 vegetables cooked in south indian style and six in north indian:)

I will try to remember the names if I can...

south Indian.....dry potatoes,mix veg,, brinjal,...sorry i cant

north Indian......one daal (lentil), paneer,okra,mix veg, turai( snake gourd),cauliflower

dahi vada,veg.pulao,jeera rice,plain rice,curd rice

Roti and naan and various pickles.

Most of the preparations were good, but roti and naan were hopeless, i think they are very typical, its better if the restaurants try adding pooris.

Now Dessert.....naam se hi mooh me paani aa jaata ha...so yummy and so much of variety

coconut barfi, malai ka laddoo,one other bengaali sweet, rasmalai,

3 types of icecream with toppings, trifle cake, strawberry slice,pineapple slice,apple tart, chocolate basket, orange jelly with kiwi fruit and then fresh fruits.

and all this just for 650/per person only inclusive of taxes, i think very reasonable.

I will certainly go there again and take my children also there.and location is also very comfortable in alwarpet.

Tuesday, October 14, 2008

PANEER ROLLS

Paneer is the all time favourite of my whole family, rather all young generation be it paneer parantha, or any paneer dish, they relish it so much. I have prepared paneer rolls for my guests three times, and all the times I have been flooded with the compliments and appreciation,so I thought of sharing my recipe, here it comes:--
ingredients:
100 gm. paneer
4 potatoes-medium sized--boiled and mashed
2 slices of bread.
1 tbsp. green coriander finely chopped
1tsp ginger-finely chopped
salt to taste
1/4tsp.red chilli powder or according to taste.
1 green chilli finely chopped
1/4 tsp. chaat masala or any other like paani poori or jaljeera.
1/4 tsp. garam masala
oil for frying

For the filling
Mash the paneer and add in this salt, green coriander,ginger,chilli, chat masala,garam masala and mix thoroughly and make 8 small balls.

For the covering
Soak the slices into water for 1 minute and then squeeze them thoroughly and add to the mashed potatoes and add green coriander, salt and chilli powder and divide into 8 portions.

Now take the covering into hand and flatten it, then put the paneer ball like a filling on it and cover it, making into a round ball.

Tips
  • Paneer balls must be covered properly with the covering otherwise while frying filling will come out.
  • While frying oil must be hot and fire should not be slow, because on a slow fire the ball will loose the shape, will crack and everything will come out.
  • Deep fry the balls in hot oil, and take them out when they are red.
Serve them with ketchup or green chutney.
If you want to make malai koftas, then make the gravy and put these balls and your delicious malai koftas are ready, garnish it with cream.

This is going to the Sunday Hot n Spicy event!




Monday, October 13, 2008

SAMOSA SINGHARA

FRYING ALL MADE..........



.....FINALLY READY





pOTATOES BOILED AND DICED







CONICAL SHELL


Ingredients......
For the dough..1 cup refined flour, salt to taste and 2 tbsp oil
For the filling----4 potatoes boiled and cut into small pieces
1tsp. each cumin seeds,red chilli powder,dry mango powder
1 tbsp coriander powder and salt to taste
oil for frying
Chatneys..as u like.....I prefer green chatney made of coriander leaves
for the dough ,mix all the ingredient and make a dough adding a little water, dough must not be very soft.
for the filling,put a tsp oil in the pan, when it becomes hot, add cumin seeds.
When they start spluttering, add all the spices and potatoes, mix well.
Now make the balls from the dough,take a ball and roll it into an oblong piece, now cut it into to vertically,
Take one piece and put some water on the cut edges and seal them together by pressing, now it will be a conical shell,
Fill one tsp of filling and seal the top with the help of water and pressing it together. Make all like this only.
now put oil in the kadhai for frying, and fry them on medium heat.Take them out and put on a paper napkin to soak any extra oil if any.
For serving........
Enjoy it with green chatney or,
make it like a chaat, put samosas then put curd and then green and sweet tamarind chatney.
if u want u can add some chola also, it makes for a very tasty chaat.

Monday, October 6, 2008

STUFFED POORIES


Ingredients----

1cup flour

2potatoes boiled

salt to taste

1/4 tsp chilli powder

1 tbsp. green coriander finely chopped

1 green chilli finely chopped

Mash the potatoes

.Mix all the ingredients and knead a hard dough adding water a little little, as required.

Take a medium size ball and roll into a poori.

And deep fry them.

Relish them hot in breakfast with pickles.

Do not try to roll into a thin poori.You should not knead the flour and keep it, knead only when you are going to make it, as otherwise potatoes leave water and the dough becomes too soft to roll.

You can prepare simple alu bhaji with this.

SOOJI KA DHOKLA


Ingredients:---



  • sooji or semolina-1cup

  • 3/4 cup sour curd

  • 1/2 tsp salt.

  • 1 sachet of eno fruit salt

  • 1/4 cup water.

  • 1tsp. mustard seeds

  • 2-3 green chilli

  • chatneys....any one u like.....coconut or corriander

Roast the semolina in the pan for 2-3 minutes then add curd and salt mix it and leave for 30 minutes.


now in a cup take water, a pinch of sugar and add eno fruit salt, mix it and add to the sooji.


Now take a flat plate with edges and oil it, pour this batter and steam it in dhokla maker, or in a cooker without whistle.


It must be ready in 20 minutes. Take it out and cut into pieces.


In a frypan put 2 tbsp oil and when it becomes hot add mustard seeds and green chilli. when mustard seeds start spluttering, take it off and add to the prepared dhokla.


You may garnish it with chopped fresh coriander leaves and grated cocnut.Add Image


Serve it with chatney.


For green chatney....... Take a bunch of fresh coriander and grind it with 3 green chilli,1/2 tsp salt and 1 tbsp dry mango powder.


For coconut chatney....take fresh cocnut and grind it with green chillies, roasted chan daal and salt.


Tips: --The batter before steaming is like a cake batter ,of pouring consistency.


Here for the variations.....roasted peanuts may be added. or a little grated carrot.

Wednesday, October 1, 2008

SOOJI HALWA




Ingredients....
1 cup semolina
1 cup sugar
1/2 cup pure ghee
4 cup water
1/2 tsp cardamom powder
dry fruits like cashewnut,almonds according to taste- chopped
10-12 raisins
coconut powder-2 tbsp.
Roast semolina with ghee in a sauce pan on medium heat.once you start getting the aroma add dry fruits and raisins, stir for 1-2 minutes and then add water stirring all the time.
Now put it on high and add the sugar.
keep stirring and when when all water is absorbed, put the heat off.
Halwa is ready, You may add kesar for flavour( for this you will have to mix a little kesar in Milk and add it.
garnish it with coconut powder and cardamom powder.
For a change , in place of water you may put milk also or 2 cups water and 2 cups orange juice