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Cereal Mixture (a healthy version)

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Diwali is comming up and if you want to eat something really crunchy and nice but worried about calories then this recipe is for you. A mixture made of cereals!

Ingredients
Corn Flakes - 1 cup
Plain Cheerios - 1 cup
Frosted or sweetened wheat puffs - 1 cup
Roasted salted Peanuts - 1/4 cup
Bengal dram dhal (Pottukadalai) - 1/4 cup
Oma podi (or any other crunchy snack) - 1/4 cup
Peeled sliced alomonds - 1/4 cup
curry leaves - 1 handful
chilli powder - 1/2 teaspoon
salt - to taste

Method
In a pan add oil, then fry the curry leaves until crisp. Remove them from the oil and then add bengal gram dhal and fry for a while and keep aside. The in the same oil add the silvered almonds and fry until crisp. To this add chilli powder, salt and all the cereals, fried curry leaves, roasted bengal gram, oma podi and peanuts. Mix everything well and store in a air tight container. Will be fresh for upto 2 weeks.

Lettuce Soup

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I was watching Essence of Emeril yersterday on Food Network and was just carried away by this simple recipe and immediately tried it out slightly altering to my taste. And the result was just too good!

Ingredients
Boston Lettuce - 1 bunch
White Onion - 1 (finely chopped)
Garlic - 2 pieces (finely chopped)
Corrianderr leaves - 1 tablespoon (finely chopped)
Chives - 1 tablespoon (finely chopped)
Thai Basil - 1 tablespoon (finely chopped)
Jeera Pepper Powder - 1/2 teaspoon
Whole Milk - 1 table Spoon
Salt - to taste
Etra Virgin Olive Oil (EVOO)- little

Method
In a pan add EVOO and then add salt, jeera pepper powder and then the chopped onions and garlic. Sautee for a new minutes then add chopped Lettuce and sautee for a few more minutes. Add 4 to 5 cups of water, and the chopped corriander, chives and basil and allow it to boil for 20 minutes. Now using a hand blender grind the mixture then add milk and allow it to boil for a 2 minutes and serve immediately with croutons.

Paruppu Kola Urundai Kulumbu

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This is a Chettinad special and a feast for the vegetarians!

Ingredients for the Kola urundai
Thur dhal - 1/2 cup
Channa Dhal - 1/2 cup
Red onion - 1 (finely copped)
Corriander leaves - few
Chilli powder - 1/2 teaspoon
Sombu, jeera and kuskus dry roast and grind - 1 teaspoon
Salt - to taste.

Method
Soak the 2 dhals for about 2 hrs, then drain completely and grind to a coarse paste. Add the rest of the ingredients and mix them well. Make into small balls and steam cook for about 5-7 minutes.

Ingredients for the Kulumbu
For the Masala paste
coconut - 1 table spoon
sombu - 1 teaspoon
jeera - 1 teaspoon
kus kus - teaspoon
cumin - 1 teaspoon
raw rice - 1 teaqspoon
chilli powder - 1 teaspoon

In a pan add a little oil, and the above ingredients, fry for a few minutes and grind to a smooth paste.

Other Ingredients
Mustard seeds
Sombu
Fenugreek
Curry leaves
red onion - 1 (finely chopped)
garlic - 7 pieces (cut to length wise)
Tomato - 1.5 (finely chopped)
Tamarind paste - 2 tablespoon

In a pan add oil, then mustard seeds, sombu, fenugreek and curry leaves. Then add the chopped onions and garlic. Fry well. Then add the chopped tomatoes. Fry until the tomato is completely cooked. Then add the grinded masala, tamarind paste, and salt. When the mixture is boiling add the cooked kola urundai and close the lid and cook for 10 more minutes.

Puli Kulumbu

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This is one of the traditional Chettinad recipe that goes well with white rice. You can add vegetables like Brussel sprouts, Brinjal, raw banana, or drumstick or just prepare the kulumbu with just onions and garlic.

Ingredients
For the seasoning:
Mustard seeds
Sombu
Fenugreek seeds
curry leaves

Other ingredients
Garlic - 20 to 30 pieces cut lengthwise if big
Small onions (preferred) or big red onions - 1 cup finely chopped
Turmeric powder - 1/4 teaspoon
Chilli powder - 1 teaspoon
Corriander powder - 1 teasspoon
Veggies like brussel sprouts, brinjal, drumstick or raw banana - 1/2 cup if needed

Method
In a pan add oil (gingely oil preferred), then add the seasonings, then add the chopped onions and garlic and fry for a few minutes. At this time add the cut veggies (Veggies is not mandatory). In a bowl add water and then mix it with chilli powder, turmeric powde, corriander powder and salt. Add this mixture to the pan, and cook in medium flame until the kulumbu becomes thick. If you add 2 cups of water the mixture should be cooked until it reduces to 1 cup.

Adai

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Ingredients
Channa Dhal - 1/2 cup
Toor Dhal - 1/4 cup
Urad Dhal - 1/2 cup
Moong Dhal -1/4 cup
Idli Rice - 3/4 cup

Soak all the above for atleast 4 hours and grind it to a very coarse paste with the following ingredients.

Chilli Powder - 1/2 teaspoon
Asafotedia - little
Salt - as required

Finally add:

Shredded Coconut - little
Curry leaves - few
Chopped corriander - little
Chopped big red onions - little

And pour this batter on a tave and make the adai one by one.

Katharikkai Kosthu

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This is a side dish for Idli or Dosai and quite different from the regular sambars.

Ingredients
Small Bringals - 5 nos (cut into small pieces)
Mustard seeds - few
asafotedia - little
MTR Sambar powder - 2 teaspoons
Tamarind paste - 2 teaspoon
salt
ginglley oil
chopped corriander leaves

Method
In a pan add ginglley oil and fry the cut brinjal until soft. Cool it and grind to a coarse paste.

In a pan, add oil, then mustard seeds, asafotedia and then the grinded brinjals with some little water. Now add the sambar powder, salt and tamarind paste and allow it to boil for about 10 minutes and finally add the chopped corriander leaves and seerve hot with Idli or dosai.

Vengaya kosu

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Chettinad dishes are famous for its variety of sides other than chutney and sambars for breakfast. A few to name are Vengaya kosu, Katharikkai Pachadi, Kosu malli, thirakkal, etc., I will be listing each one of these recipes in the forthcomming posts.

Ingredients
Mustanrd seeds - few
Urad dhal - few
Big red Onions - 4
tomato - 2
Potatoes - 1
Fennel seeds- 1 teaspoon
cumin seeds - 1/2 teaspoon
Coconut - 1 tablespoon
chilli powder - 1 teaspoon
tamarind paste - 1/4 teaspoon

Method
Grind coconut, sombu, jeera, chilli powder and salt to a smooth paste.

In a pressure cooker add oil, mustard seeds, urad dhal, curry leaves, then finely chopped onion, tomatoes and potatoes. Fry well. Then grinded paste, tamarind with some water and pressure cook for 1 whistle and 5 minutes.

Spinach Masalai

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Ingredients
Spinach - 1 bunch - finely chopped
mustard seeds - few
Urad dhal - few
big red onion - 1 finely chopped
Sombu - 1 teaspoon
Jeera - 1/2 teaspoon
Coconut - 1 teaspoon
Chilli powder - 1/4 teaspoon

Method
Grind Sombu, Jeera , coconut and chilli powder to a coarse paste.

In a pab add oil, urad dhal, onion and fry well. Then add the chopped spinach and add some water and cook until spinach is completely cooked. Then add the grinded paste and cook for a few more minutes.

Greengram dhal Masala

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If you are running short of subji's for chappathi, try out this different dhal for a change!
I find that the greengram dhal (thattapayaru) availabe here is US cooks much faster than the dhal available in India.

If in India, soak the dhal for about 2 hours and pressure cook for 1 whistle and 4 minutes
If in US, just pressure cook the dhal for 1 whistle and 2 minutes.

The below process can be used to cook Chenna Masala.

Ingredients
Greengram dhal - 1.5 cups (Cooked as per above mentioned procedure) or Kabuli Chenna
big red onion - 2 - grind to a smooth paste
Ginger paste - 1 teaspoon
Jeera - 1/2 teaspoon
Tomato - 1 finely chopped
Chilli Powder - 1/2 teaspoon
corriander powder - 1/4 teaspoon
turmeric powder - little
garam masala powder - 1/4 teaspoon
chopped corrianger leaves - 1 tablespoon
salt - to taste

Method
In a pan add oil, then add jeera, onion paste, ginger paste and saute until brown. Now add chopped tomatoes and fry well. Then add chilli powder, corriander powder, turmeric powder and salt. When oil oozes out, add the cooked dhal and garam masala powder and cook for 10 more minutes and finally add chopped corriander leaves.

Carrot Soup

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My sister Mallika learnt this recipe when she went for a cooking class in Chennai a few years ago. I wasn't too found of soups until I tasted this one. Do try it and send me your comments and ratings.

Ingredients
Carrots - 4 big ones
big red onion - 1/2
tomato - 2
green chillis - 1
Crushed jeera and pepper powder - 1/2 teaspoon
lemon juice - 1 teaspoon
sugar - 1/4 teaspoon
butter - 1 tablespoon
finely chopped corriander leaves - 2 tablespoon
salt

Method
Peel the carrouts and chop them into cubes and pressure cook them with chopped onions, tomatoes, green chilli and water for about 1 whistle and 3 minutes. When cool, grind the veggies to a smooth paste.

In a saucepan, add the butter and afer it melts add the jeera pepper powder, sugar, salt and then add the grinded mixture and allow it to boil. Finally add corriander leaves, lemon juice and serve with soup sticks or toasted bread.

Paruppu Usili

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Paruppu Usili can be made with either one of the following vegetables:
Beans - finely chopped
Raddish- peeled and grated
Beetroot- peeled and grated

Ingredients
Any one of the above veggies - 1 pound
channa dhal - 1/2 cup (soaked in water for about 3 hours)
chilli powder - 1/2 teaspoon
asafotedia - little
mustard seeds
green chillis - 1
turmeric powder little
curry leaves - few
corrianderr leaves - few
coconut - 1 tablespoon
salt

Method
Grid the drained soaked channa dhal with salt, chilli powder and asafotedia to a very coarse paste.

In a pan, add oil, then add mustard seed, finely chopped green chilli, turmeric powder and then the veggie. Add a little water and cook for about 10 minutes. Then add the grinded dhal and cook for 10 - 15 more minutes until the dhal is cooked. Finally add chopped curry leaves, corriander leaves and grated coconut.

Mutton Milagu Kari

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This is another traditional Chettinad recipe which is good with ghee rice or curd rice.

Ingredients for the Masala
big red onion - 1
Garlic - 2 pieces
pepper - 2.5 teaspoon
coconut - 1/4 cup
chilli powder - 1/2 teaspoon

Grid the above ingredients to a smooth paste.

Method
In a pressure cooker, add oil, then the mutton pieces (1.5 pounds), fry for a few minutes. Then add the grinded masala fry for few more minutes, then add very little water and pressure cook for 1 whistle and 15 minutes. After the pressue is released, cook the mutton until all the water is evaporated or until masala consistency.

Ingredients for the Masala
Sombu - 1 teaspoon
Pepper - 1 teaspoon
Chilli powder - 1/2 teaspoon
turmeric powder - 1/4 teaspoon
Ginger - 1 inch piece
Garlic - 1 piece
Salt

Grid the above ingredients to a smooth paste.

Method
Mariante 2 pounds of fish (Salmon/Tilapia/King Fish) with the above masala for about 1 to 2 hours then either deep fry or shallow fry until brown.

Simple Fish Fry

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Ingredients
Fish (tilapia/king fish/spanish mackerel/cat fish/red snapper) - 1 pound
Chilli Powder - 1 teaspoon
Turmeric powder - little
Salt - as required

Method
Marinate the fish with chilli powder, turmeric and salt for about 1 to 2 hours and then deep fry in oil until brown.

Mutton Kulumbu

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This is the traditional chettinad recipe for Mutton Kulumbu that my mom usually makes. In te comming week I would be posting the other varities that I learnt after comming to the US.

Ingredients for the Masala
Sombu - 1 teaspoon
Jeera - 1 teaspoon
Kus Kus - 1/2 teaspoon
Coconut - 1 cup
Chilli powder - 1 teaspoon
Corriander powder - 1 teaspoon

Other Ingredients
Mutton - 2 pounds
Mustard seeds - little
curry leaves - few
big red oninon - 1 finely chopped
Tomato - 1 finely chopped
salt

Method
In a pressure cooker, add oil, mustard seeds, curry leaves, onions, tomatoes and fry well. Then add the mutton pieces and fry for a few more minutes. The add the grinded masala with some water and salt. When it begins to boil, close the cooker and cook for 1 whistle and 15 minutes.

Parangikai Puli Mandi

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This is an authentic Chettinad recipe. It is a best accomplimant for curd rice.

Ingredients
Pumpkin (Parangikai) - 1 big wedge
Chilli powder - 1 teaspoon
Corriander Powder - 1 teaspoon
Tamarind - 1 small lemon size
Fenugreek - little
jeera - 1 teaspoon
Big red onion - 1 (finely chopped)
Curry leaves - few
Gingelly oil - 4 teaspoon
jaggery - as per taste
salt

Method
In a saucepan add all the above ingredients except the pumpkin and jaggery. Add enough water and bring it to boil. Then add the pumpkin pieces and cook in medium heat until done. Finally add jaggery and cook for a few more minutes.

Green Chilli Chicken

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If you get totally bored with the regular curries made with coconut and red chilli spices, here is one for a variation. Goes well with Ghee rice or curd rice.

Ingredients for the Masala
Big red onion - 1/2
ginger - 1 inch piece
garlic - 4 pieces
peppercornes - 1 teaspoon
Sombu - 1 teaspoon
Jeera - 1 teaspoon
Cashewnuts - 5
Green Chillis - 15

Grind the above to a smooth paste.

Other Ingredients
Chicken breasts boneless - 1.5 pounds
Small onions (pearl onions) - 15 nos
Bay leaf - 1
Cinnamon - 1 inch piece
turmeric powder - little
salt

Method
In a pan, add oil, then the bay leaf and cinnamon, fry until brown, then add the finely chopped small onions, fry well. Then add the chicken pieces with some salt and turmeric powder. Fry for about 10 minutes with little water until about 3/4th cooked. Then add the grinded masala and cook unitl completely done.

Chicken Salna

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Chicken Salna, is a gravy dish cooked by the tamil muslims and usually served with Chicken or Mutton Biryani with a side of boiled eggs! I love this dish in comination with the Mughalai Chicken Biryani.

Ingredients for the Masala
Coconut - 1/2 cup
Sombu - 1 teasspoon
Jeera - 1 teaspoon
Peppercornes - 2 teaspoons
ginger - 1 inch piece
garlic - 3 piece
Corriander leaves - 1 bunch
cloves - 2
cardamon - 1
cinnamon - 1/2 inch piece
turmeric powder - little
chilli powder - 1 teaspoon
corrinader powder - 1 teaspoon

Grind all the above ingredients to a smooth paste. I call this the indian green curry paste.

Other Ingredients
Chicken - 1.5 pounds (with bones)
big red onion - 1/2
plum tomato - 1
green chillis - 4 (finely chopped)
salt to taste

Method
In a pressure cooker add oil, then the chopped onions, tomatoes and green chillis, saute well. Then add the chicken pieces and fry for a few minutes. Then add the grinded paste, salt and pressure cook for 1 whistle and 5 minutes.

Mughalai Chicken Biryani

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I learnt this recipe from my husband's cousin Susheela. She is basically from hyderabad and cooks good andhra food. This is a Dum ka biryani cooked a little different from the traditional tamil style.

Marinate the following in a kadai for about 2 to 3 hours
Chicken breasts - 2 pounds (boneless)
kashmiri chilli powder - 1 teaspoon (this is perfect red and looks spicy :-)
corriander powder - 1 teaspoon
turmeric powder - little
garam masala - 1/2 teaspoon (I like the MDH brand)
Ginger Garlic paste - 1 teaspoon
cardamon powder - little
Curd - 4 tablespoons
Big red onions - 2 (finely slice and fry in oil until brown)
Salt - as required

After about 3 hours just place the kadai in stove and cook until chicken is completely cooked.

Ingredients for the Rice
Basmathi Rice - 3 cups
jeera - 1/2 teaspoon
green chilli - 4 (finely chopped)
mint leaves - few
ginger garlic paste - 1/4 teaspoon

Method to cook rice
Soak rice for about 1/2 hour. In ghee add jeera, green chillis, mint leaves, gigner garlic paste and then the rice (drained). Fry for a few minutes, then add 6 cups of water and cook in a rice cooker until rice is cooked.

Dum Method
On a flat botom baking tray, grease with ghee, then spread half of the cooked rice, on top of it spread the cooked chicken. On top of this spread the remaining rice. Preheat the oven to 350 degrees and cook for about 15 minutes.

Once cooked, sprinkle corrinader leaves and mix the rice and chicken just before serving.

This is a very common recipe among the Chettiars. For most part of my childhood, I guess that this is the only kind of Chicken gravy that I would have had the most! Very simple but tasty dish.

For the Masala
Coconut - 1/2 cup
Chilli powder - 1 teaspoon
Corriander powder - 1 teaspoon
Ginger - 1 inch piece
Garlic - 3 pieces
Sombu - 1 teaspoon
Jeera - 1 teaspoon
Cashewnuts - few

Grid the above into a smooth paste.

Other Ingredients
Chicken - 1.5 pounds (with bones)
Sombu - few
peppercornes - few
cloves - 2
cinnamon - 1/2 inch piece
green chillis - 2 finely chopped
big red onion - 1
gralic - 2 pieces
plum tomato - 1
turmeric powder
Corriander leaves - few

Method
In the pressure cooker, add oil, then add cloves, cinnamon, sombu, peppercornes, green chillis; fry well. Then add finely chopped onions, tomato and garlic; fry well until onions are cooked. Then add Chicken with some salt and turmeric powder. Fry for a few minutes then add the grinded masala with enough water and pressure cook for 1 whistle and 5 minutes.

Just before serving add chopped corriander leaves.

Chicken Kulumbu (Shantha Style)

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This is another favourite recipe of mine, which is always appreciated when served! Goes well with both chapathi as well as white rice. This type of chicken kulumbu is mostly served in the southern parts of tamil nadu. Thanks to Shantha for sharing this recipe with me.

Ingredients for the Masala
Dried red chilli - 10 nos
Corriander seeds - 1 table spoon.
Sombu - 1 teaspoon
Jeera - 1 teaspoon
kus kus - 1 teaspoon
cloves - 3
cardamon - 1
cinnamon - 1/2 inch piece
cashewnuts - few
coconut - 1/2 cup
Ripe plum big tomato - 1 to 2 (Depends on the quantity for the gravy)

Fry the above ingredients in ghee and grind them into a smooth paste. Add the tomatoes at the end after frying the other ingredients. You would get a bright red paste!

Other Ingredients
Chicken - 2 pounds (with bones)
Big red onion - 1
ginger - 1 inch piece
garlic - 4 pieces
curry leaves
turmeric powder - a pinch
chilli powder - a pinch
salt

Method
Finely chop onions, ginger and garlic.
In a non-stick pan, add oil, add curry leaves, then finely chopped onions, ginger and garlic. Fry well. Then add the chicken pieces with some salt and turmeric powder. Fry for a few minutes then add a pinch of chilli powder and cook until 3/4th done. Then add the grinded masala and cook completely for about 15-20 minutes. Oil should float on top.

Chicken Kulumbu Chettinad style

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This is typically my style of cooking chicken. Very quick, less work, simply delicious and always appreciated! Doesn't this sound good. Try it and let me know your comments!


Ingredients for the Masala
Red Chilli - 10 nos
Corriander seeds - 1 tablespoon
turmeric powder - little
cloves - 3
cinnamon - 1 inch piece
cardamon - 2
ginger - 1 inch piece
garlic - 3 pieces
Sombu - 1 teaspoon
Jeera - 1 teaspoon
kus kus - 1 teaspoon
pepper - 2 teaspoon or more as per taste
small onions - 10
Curry leaves - few
coconut - 1/2 cup

Fry the above ingredients in ghee and grind them into a smooth paste. I call this the brown masala and make them in batches and freeze them. Once this is ready, you can cook this curry with no effort ;-)


Other ingredients
Chicken - 2 pounds (with the bones)
Mustard seeds
Urad dhal
curry leaves
big read onion - 1
very ripe plum tomatoes - 1
turmeric powder - a pinch
chilli powder - a pinch



Method
In a non-stick pan, add mustard seeds, urad dhal, curry leaves, finely chopped onions and tomatoes. Fry well and then add the cut chicken pieces with some turmeric and salt. Fry well for a few minutes, then add a pinch of chilli powder. When the chicken is baout 3/4th cooked, add the grinded masala and cook for another 15-20 minutes!

Chicken Kulumbu (Simmi style)

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I learnt this recipe from my friend Simmi and later customized it to my style! This chicken is a mix of tamil and kannada style. Very different but great with steaming hot white rice!


Ingredients
Chicken - 2 pounds
curry leaves
turmeric powder
chilli powder
salt


Ingredients for the masala
Red Chilli - 10 nos
Corriander seeds - 1 tablespoon
Sombu - 1 teaspoon
Jeera - 1 teaspoon
Kus kus - 1 teaspoon
ginger - 1 inch piece
garlic - 3 pieces
pepper cornes - 1 teaspoon
raw rice - 1/2 teaspoon
urad dhal - 1/2 teaspoon
channa dhal - 1/2 teaspoon
big red onion - 1/2
coconut - 1/2 cup

Fry all the above ingredients in ghee or oil and then grind them into a smooth paste.



Method
In a non stick pan add oil, curry leaves, chicken with some turmeric and salt. Fry for a while, then add a pinch of chilli powder. Cook well. When the chicken is about 3/4th cooked add the grinded masala and cook until completed done. The oil from the chicken should ooze out.

The total cook time would be about 1/2 hr.

Chicken Masala

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Ingredients
Chicken (cut into small pieces) - 1
Onion - 1
Tomato - 1
Ginger/Garlic Paste - 2 tbsp
Turmeric Powder - 1 tsp
Shakthi Chicken Masala - 3 tbsp
Chilli Powder - 2 tbsp
Dhania Powder - 3 tbsp

Grind:
Coconut - 2 tbsp
Cashews - 6
Poppy Seeds - 1 tsp
Sombu - 1 tsp

Seasoning:
Urad Dhal - 1 tsp
Cloves - 3
Cardamom - 3
Cinnamon - 1 small stick
Star Anise - 2 petals
Dried Chilli - 2
Curry Leaf - 2 stems

Method
1. Heat oil in a pan. Fry seasonings. Add ginger garlic paste and fry for about 1 min.
2. Add onion and fry until light brown. Add tomatoes.
3. Once tomato softens, add chicken pieces and turmeric powder and fry for sometime.
4. Add chilli powder, dhania powder, shakthi masala and salt.
5. When chicken ¾ cooked, remove from pan and set aside (leave gravy in the pan).
6. Add ground paste to the gravy in the pan and fry until it thickens. Transfer the chicken pieces back to the pan and fry for another 10 mins.

Mealmaker Kulambu

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The Finished Product:

Ingredients
Mealmaker - 1 cup
Onion - 1
Chilli Powder - 2 tbsp
Dhania Powder - 4 tbsp
Tamarind
Turmeric powder
Salt

Grind:
Tomato - 1 large
Almonds - 10
Cashews - 5
Sombu - 1 tsp
Cumin - 1 tsp
Poppy Seeds - ½ tsp
Ginger - Small piece

Seasoning:
Oil
Urad Dhal
Mustard Seeds
Fenugreek
Bay Leaf
Cinnamon

Method
1. Soak mealmaker in hot water for 5 mins. Rinse twice in cold water.
2. Heat little oil in pressure cooker. Fry mealmaker with turmeric powder for 3 mins. Add water and ½ tsp salt and cook until 1 whistle. Drain mealmaker and set aside.
3. In another pan, heat oil and fry seasonings. Add onion and fry till light brown.
4. Add ground paste and cook for 3 mins.
5. Add turmeric powder, chilli powder and dhania powder and fry for another 3 mins.
6. Pour tamarind juice and water and boil for about 10 mins.
7. When gravy is thick, add mealmaker and cook for another 5 mins.

Fried Rice Sticks (Mai-Fun)

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The Finished Product:


Ingredients
Rice Sticks -1 packet
Assortment of vegetables - 2 cups
(Cabbage, carrot, capsicum,
baby corn, bean sprouts)
Tofu (cubed) - 1 box
Tomato - 1 small
Light soy sauce - per taste
Onion - 1 large
Shallots - 2
Garlic - 3 cloves
Chilli powder - per tasteVegetable stock (optional) - 1 cube, dissolved in hot water


Method
1. Soak rice sticks in tap water for 30 mins. Drain the water, cut into medium length and keep aside.
2. Pan-fry the tofu with a little soy sauce and chilli powder. Keep aside.
3. Heat oil in a large wok. Fry the shallots. Once browned, removed with slotted spoon and keep aside.
4. Grind tomato, ¼ onion and garlic. Fry ground mixture in oil retained in previous step. Add chilli powder, salt, soy sauce and vegetable stock and continue frying.
5. Once raw smell is gone, add thinly sliced vegetables (except cabbage and capsicum) and cook for 3 minutes.
6. Add cabbage, capsicum and rice sticks. Mix well and cook for few minutes.
7. Add fried onion and fried tofu. Turn off heat and keep covered for 3 minutes.

Vegetable Masala Fried Rice

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The Finished Product:


Ingredients:
Basmathi Rice: 2 cups
Assorted Veggies: (Cabbage, Carrot, beans, corn, caulifower, baby corn, peas) 2 cups
Onion: 1
Chilli Powder: 3 teaspoons
Dhania Powder: 2 tablespoon
Garam Masala: 1 teaspoon
Salt
Cashews
Cilantro
Ghee
Grind:
Red Chillies: 4
Channa Dhal: 1 teaspoon
Sombu: 1 teaspoon
(dry roast and grind these ingredients)
Seasoning:
Cardamom: 4
Cloves: 4
Cinnamon: 1 stick
Bay Leaf: 2
Mustard Seeds
Urad Dhal
Method:
1. Wash rice and soak for 10 minutes.
2. Cook rice with 3 cups of water and 1 teaspoon salt. Once cooked, transfer to a plate to cool.
3. Heat ghee in a pan and fry cashews and half the onion. Keep aside.
4. Heat little oil and fry seasonings. Add remaining onion and tomato and fry until soft.
5. Add turmeric, chilli powder, dhania powder and garam masala. Fry for 3 mins.
6. Add chopped vegetables (except cabbage) and cook for 2 mins.
7. Add cabbage and cook with enough salt.
8. Add the cooked rice to the pan little by little, mixing the vegetables with the rice.
9. Add ground powder, cilantro and fried cahews and onions. Turn off heat and keep pan covered for 5 minutes.

Tofu Cutlet

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The Finished Product:


Ingredients:
Tofu(Medium Firm): 1 packet
Potato (Boiled and Mashed): 1
Bengal Gram Flour: 2 tablespoon
Corn Flour: 1 tablespoon
Green Chilli (Finely Chopped): 2
Ginger (Finely Chopped): 1 teaspoon
Chilli Powder: 1 teaspoon
Cilantro (Finely Chopped)
Turmeric Powder
Salt.
Method:
1. Mash tofu and mix with mashed Potato.
2. Mix with all the remaining ingredients.
3. Make into lemon-sized balls, flatten and deep fry until golden brown.

Vegetable Soup

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The Finished Product:



Ingredients:
Carrot: 2
Brocolli: 1 crown
Onion: 1
Tomato:1
Enoki (straw) Mushroom: 1 Packet (remove the roots)
Green Chilli: 1
Vegetable Stock: 1 cube (Knorr Vegetable Bouillion









Salt
Pepper
Method:
1) Heat little oil in presuure cooker. Lightly saute onion, tomato, carrot and all vegetables..
2) Add 1 cup of water and the stock cube. Cover and cook for 3 whistles.
3) Open the cooker and let the contents cool. Then grind the contents to a smooth texture.
4) Transfer to vessel, add sufficient water, salt pepper and heat through.

ALMOND BURFEE

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Ingredients:
Almonds - 1 cup
Sugar -equal amount as ground almond paste
Ghee -butter stick, melted
Saffron - pinch

Method
1. Soak almonds in hot wter for 10 mins. Peel off the skin and grind to smooth paste with saffron and just enough water,
2. Measure the grouond paste. Add equal amount of sugar (little less if desired).
3. Heat almond-sugar mixture in a non-stick pan over medium flame, stirring constantly.
4. When mixture starts to stick to bottom of pan, add ghee little by little.
5. Stir until mixture stops sticking to the sides of the pan (about 30 mins).
6. Pour onto a greased tray. Cut into diamond shape in 5 mins when it is still warm.

Vasantha Achi's Cooking Meetup

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The most wanted Achi's Cooking meetup happened today at Meena Babu's house in Farifax. Our chief cook, Vasantha Achi led the show with her great mouth watering recepies. For those who couldn't make it for the show visit the picture gallery to get a feel for it!

Our menu for the day:

For Appetizers:
1) Vegetable Soup
2) Tofu Cutlet
3) Fruit Punch (Meena Babu's quick thirst quenching drink!) -- A must try!!!

Main Course:
1) Vegetable Masala Fried Rice
2) Fried Rice Sticks (Mai Fun)
3) Mealmaker Kulumbu
4) Chicken Masala

Dessert:
1) Almond Burfee


I have posted all the above recipe's in today's blog... Try them out and send in your comments....
A few pictures from this great event: