Tuesday, April 30, 2013

Yam Roast

YAM ROAST

Ingredients:
Yam - 1/2 kg (cleaned and cut into cubes)
onion - 1 (cut into long strips)
tomato - 1 (finely diced)
kasthuri methi leaves - 2  tbsp (soaked)
red chilli powder - 1 tsp
salt to taste
corriander powder - 1/2 tsp
oil - 10 tsp


Method:
- in a pan add oil
- add onions and yam fry well
- add salt to taste
- add tomatoes and fry well
- add red chilli powder, corriander powder
- mix well
- sprinkle some water and close it with a lid
- allow it to cook until tender
- add the methi leaves and mix well
- fry for 5 more minutes
- serve.

Sunday, April 28, 2013

Bitter Gourd Roast


BITTER GOURD ROAST

Ingredients:
bitter gourd - 2 (chop into circles)
onion - 1 (finely chopped)
tomato - 1 (chopped)
red chilli powder - 1 tsp
salt to taste
oil to fry
amchur powder - 1/4 tsp
curry leaves - 15
garlic  - 2 tsp (grated)


Method:
- in a pan oil
- add garlic, onion and bitter guard
- keep frying for 3 - 4 mins
- add red chilli powder, salt and amchur powder, mix well
- keep frying for 10 mins in low flame
- cover an cook for 5 mins
- serve as a side dish


Friday, April 5, 2013

Aviyal

AVIYAL

HI,

This is my favourite again from the Kerala side. I never had the right vegetables which they use specifically for this dish. Yet I managed with what I had. This is the second time Iam preparing this dish.

The main vegetables in this dish are mango, green plaintain, drumstick, pumpkin, yam.. I didnt have any of those.

Ingredients:
brinjal - 1 (cut into cubes)
peas - a handful
radish - 1 (cut into cubes)
beans - a handful (cut into 1" slices)
carrot - 1 (cut into cubes)
potato - 1 (cut into cubes)
avaakkai - a hndful (cut into 1" slices)
cauliflower - 1 cup (cleaned and cut into florets)
curd - 1 cup
salt to taste

To grind:
(to a fine paste)
green chillies - 3
cumin seeds - 1 tsp
ginger - 1" slice
coconut - 2 - 3 tsp (grated)

To temper:
coconut oil - 2 tsp
curry leaves - 8 - 10
jeera seeds - 1 tsp



Method:
- pressure cook the vegetables till tender
- add oil in a pan
- add the jeera seeds, curry leaves and fry
- add the cooked vegetabels and ground masala
- add salt
- now add the curd and bring it to a boil and serve.

Thursday, April 4, 2013

Kaju Mushroom Masala

KAJU MUSHROOM MASALA
Ingredients:
Mushroom - 200 g (cleaned and cut into 4)
Cashew - 15 (Soaked)
onion - 1 (chopped)
green chili - 1 (finely chopped)
pepper powder - 1/2 tsp
corriander powder - 1 tsp
salt to taste
garam masala - 1/2 tsp
ginger garlic paste - 1tsp
kasthuri methi leaves - 1 tsp
cumin powder - 1/4 tsp
oil - 6 tsp
cumin seeds - 1/4 tsp


Method:
- add 1 tsp of oil in a pan
- add mushroom and pepper powder 
- and fry for 5 mins
- remove and leave it aside
- add 2 tsp of oil in a pan
- add onion and cashew nut
- fry till onions are brown
- grind them to a fine paste, leave it aside
- add the remining oil in a pan
- add cumin seeds
- add the ginger garlic paste
- add the corriander powder, cumin powder and garam masala
- fry for 2 mins
- add the ground paste and fry for a min
- add water and bring it to a boil
- add mushroom , cover and cook
- remove and serve


Goes well with any Indian Breads


Wednesday, April 3, 2013

Badam Rice Kheer


BADAM RICE KHEER

Ingredients:
Milk - 4 cups
rice - 3 tbsp (crushed) (use Basmati rice for better flavour)
badam - 15 (soaked and peeled)
sugar - 15 tsp
saffron - 1 pinch
cardamon - 5 


Method:
- boil milk in a pan
- add rice and sugar
- and bring it to a boil
- simmer and boil for 20 mins
- keep 5 badam aside
- chop the remaining badams in thin strips
- crush and powder cardamoms
- add chopped badam and cardamom and mix well
- when rice is well cooked, add safforn 
- open the remaining badams in halves
- add them while serving
serve chilled.

Tuesday, April 2, 2013

Garlic Sauce

GARLIC SAUCE

Ingredients:
cream cheese - 1 cup 
peeled garlic pods - 10
salt 
olive oil - 2 tsp
lemon juice - 1/4 tsp



Method:
- grind garlic, salt, cream cheese, olive oil and lemon juice in a mixer for 3 mins
- strain in a muslin cloth
- serve chilled

Monday, April 1, 2013

Multi Sprout Adai

MULTI SPROUT ADAI

Ingredients:
For batter:
green gram - 1/2 cup
horse gram - 1/4 cup
kabuli channa - 1/4 cup
rice - 1 handful
ginger - 2 tsp
green chillies -2 
grated coconut - 1/4 cup 


To temper:
onions - 2 (chopped)
oil - 4 tbsp
salt to taste
mustard seeds - 1 tsp
cumin seeds - 1/2 tsp
urad dal - 2 tsp
channa dal - 2 tsp
curry leaves - 10 (chopped)





Method:
- soak green gram, channa, rice and horse gram over night
- add the ginger, green chillies, coconut and grind them to a coarse paste



- in a pan add oil 
- add mustard seeds, urad dal, channa dal, cumin seeds and curry leaves and fry
- add onions and fry till they are golden brown


- mix everything to the batter 
- and when the pan is hot , add a laddle ful of batter
- fry in low fire for 2 mins and flip over
- add oil to temper


- serve hot with your favourite chutney
- I used the mini uttappam pan.