Ingredients:
1 each - carrot, capsicum, onion, small cabbage, potato, brinjal, tomato, ladyfinger (okra)
100 gms. French beans
1/2 bunches each spinach, coriander, khatta (3 leaved) greens.
1/2 bunches any other leafy greens.
1 cup green gram dhal
1/2 cup horse gram dhal (channa dhal)
4-5 green chilies
2-3 cloves garlic
1 tsp. red chili powder
1 tsp. coriander seed powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafetida
How to Make:
Clean and wash dhal.
Clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker; add all the vegetables, spinach and dhal.
Mix well; add enough water to cover the contents.
Add all masala and mix.
Place whole tomato on top, cover and pressure-cook for 3 whistles.
Cool the cooker, open and hand blends the contents.
Heat 1/2 tbsp. ghee add a pinch of asafetida add to the mashed vegetable.
Serve hot with paratha or steamed rice
Preparation time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh
Aug 3, 2009
Aug 2, 2009
Gobi Manchurian
Ingredients:
1 medium. Cauliflower (clean and broken into big florettes.)
1 small bunch spring onion finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. corn flour
1/4 tsp. red chili powder
2 red chilies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk
How to Make:
Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp. corn flour, adding 1/4 tsp. each of ginger and garlic and red chili powder and salt to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chili and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. corn flour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and Soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.
Variations:
Dry Manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and Soya at this stage.
Sprinkle 1 tsp. corn flour on the florettes and stir-fry for 2 minutes.
Serve piping hot with toothpicks or mini forks and chill garlic sauce or tomato sauce.
Same procedure for vegetable Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some corn flour or bread crumbs and make small lumps the size of a ping pong ball.
Fry as above and proceed as above.
Preparation time: 45 minutes
Sufficient for: 6
Shelf life: Best fresh
Mar 9, 2009
Ulundu Vada
Ingredients:
Urad dhal - 1 cup
Big Onion finely chopped-1 medium size
Green Chilli finely chopped-1 medium size
Ginger finely chopped-half inch
Curry leaves finely chopped-2 table spoons
Baking soda - 2 pinches
Salt to taste
Oil as required for frying
How to Make:
Soak urad dhal in water for 5 hours.
Grind the soaked urad dhal into a fine paste (The batter should be thick. It should not flow freely from the spoon when you pour it down.)
Mix Onion, Green Chilli, Ginger, Curry leaves and Salt together.
Add the above mixture to the batter and mix well.
Add baking soda to the batter and mix well.
Heat oil in a kadai.
Dip your hands in water.
Take the batter of the size of a small ball in your palm and pat it to form a circle.
Dip your index finger in water and make a hole in the patted batter in the center.
Fry the patted batter in oil till golden brown on both sides
Vada Tips you should know
To get soft, puffy Vadas the batter should be very fine without grains.
Add baking soda just before cooking. Do not mix baking soda with the batter and leave it for a long time before cooking.
Urad dhal - 1 cup
Big Onion finely chopped-1 medium size
Green Chilli finely chopped-1 medium size
Ginger finely chopped-half inch
Curry leaves finely chopped-2 table spoons
Baking soda - 2 pinches
Salt to taste
Oil as required for frying
How to Make:
Soak urad dhal in water for 5 hours.
Grind the soaked urad dhal into a fine paste (The batter should be thick. It should not flow freely from the spoon when you pour it down.)
Mix Onion, Green Chilli, Ginger, Curry leaves and Salt together.
Add the above mixture to the batter and mix well.
Add baking soda to the batter and mix well.
Heat oil in a kadai.
Dip your hands in water.
Take the batter of the size of a small ball in your palm and pat it to form a circle.
Dip your index finger in water and make a hole in the patted batter in the center.
Fry the patted batter in oil till golden brown on both sides
Vada Tips you should know
To get soft, puffy Vadas the batter should be very fine without grains.
Add baking soda just before cooking. Do not mix baking soda with the batter and leave it for a long time before cooking.
Mar 8, 2009
Pear and Mango Chutney
Ingredients:
250 gms. raw firm mango
250 gms. pears.
500 gms. sugar
2 tsp. salt
1 tsp. red chilli powder
1 tsp. garam masala
1 tbsp. marshmelon (kharbooja) seeds.
1 tbsp. raisins.
2 cloves powdered
8 each almonds and cashews chopped finely.
How to make:
Peel and mash and pear.
Put 1 tbsp. sugar in a heavy saucepan.
Heat on a low flame, stirring and cooking till it turns brown.
Add 500 ml. water and boil.
When the sugar has fully dissolved in the water add remaining sugar.
When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt.
Boil till a thick jam consistency is obtained. Stir occasionally.
Add the clove powder and garam masala.
Cool a bit and transfer to clean airtight jar.
Time take for preparation: 1 hour
Shelf life: 1 month
Makes 1.5 kgs. chutney.
250 gms. raw firm mango
250 gms. pears.
500 gms. sugar
2 tsp. salt
1 tsp. red chilli powder
1 tsp. garam masala
1 tbsp. marshmelon (kharbooja) seeds.
1 tbsp. raisins.
2 cloves powdered
8 each almonds and cashews chopped finely.
How to make:
Peel and mash and pear.
Put 1 tbsp. sugar in a heavy saucepan.
Heat on a low flame, stirring and cooking till it turns brown.
Add 500 ml. water and boil.
When the sugar has fully dissolved in the water add remaining sugar.
When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt.
Boil till a thick jam consistency is obtained. Stir occasionally.
Add the clove powder and garam masala.
Cool a bit and transfer to clean airtight jar.
Time take for preparation: 1 hour
Shelf life: 1 month
Makes 1.5 kgs. chutney.
Mar 7, 2009
Spicy Sev
Ingredients:
2 cups gram flour (besan)
1/2 tsp. ajwain (omam) seeds
1 1/2 tsp. red chilli powder
1 tbsp. oil
salt to taste
2-3 pinches asafoetida
water to make dough
oil to deep fry
How to Make:
Mix the chilli, oil, salt and seeds into the flour.
Add enough water to make a dough which is quite gooey.
It should not be pliable but sticky.
Grease the inside of a Sev-press, fill with the dough.
Press into hot oil, and fry lightly on both sides.
Drain well and cool before storing.
Variations
You may adjust the chillies as per taste.
You may omit chillies to make bland sev.
You may add finely crushed dried herbs (eg. mint) for add flavour.
Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil.
Time taken for preparation: 15-20 minutes
Makes: 250 grams approx.
2 cups gram flour (besan)
1/2 tsp. ajwain (omam) seeds
1 1/2 tsp. red chilli powder
1 tbsp. oil
salt to taste
2-3 pinches asafoetida
water to make dough
oil to deep fry
How to Make:
Mix the chilli, oil, salt and seeds into the flour.
Add enough water to make a dough which is quite gooey.
It should not be pliable but sticky.
Grease the inside of a Sev-press, fill with the dough.
Press into hot oil, and fry lightly on both sides.
Drain well and cool before storing.
Variations
You may adjust the chillies as per taste.
You may omit chillies to make bland sev.
You may add finely crushed dried herbs (eg. mint) for add flavour.
Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil.
Time taken for preparation: 15-20 minutes
Makes: 250 grams approx.
Mar 6, 2009
Sweet Pongal
Ingredients:
Moong dhal - 1/2 cup.
Rice - 1/2 cup.
Milk
Coconut
cashew
jaggery
raisins (khish-mish - dry grapes)
cardamom
ghee.
How to Make:
Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). Then soak rice and dhal separately for 10 minutes.
Thoroghly wash and keep it in cooker with the right water (lesser is o.k) and cook it seperately (in two different containers).
Meanwhile cut coconut in very small pieces and fry in ghee.
Fry cashew and raisins also separately.
Break the jagerry and put in water (very little) and make a syrup. This is done because sometimes jagerry has mud and stones. After we make the syrup strain it through tea strainer. Put the rice and dhal in a big vessel and add milk (may be one cup) and cook it till all the milk gets absorbed.
Add jaggery syrup and again cook till even it gets absorbed.
Add three big table spoons of ghee, powdered cardamon and cook again for a while.
Add fried coconut, cashews and raisins.
Serve hot in two cups with a spoon of ghee.
Enough for two people
Moong dhal - 1/2 cup.
Rice - 1/2 cup.
Milk
Coconut
cashew
jaggery
raisins (khish-mish - dry grapes)
cardamom
ghee.
How to Make:
Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). Then soak rice and dhal separately for 10 minutes.
Thoroghly wash and keep it in cooker with the right water (lesser is o.k) and cook it seperately (in two different containers).
Meanwhile cut coconut in very small pieces and fry in ghee.
Fry cashew and raisins also separately.
Break the jagerry and put in water (very little) and make a syrup. This is done because sometimes jagerry has mud and stones. After we make the syrup strain it through tea strainer. Put the rice and dhal in a big vessel and add milk (may be one cup) and cook it till all the milk gets absorbed.
Add jaggery syrup and again cook till even it gets absorbed.
Add three big table spoons of ghee, powdered cardamon and cook again for a while.
Add fried coconut, cashews and raisins.
Serve hot in two cups with a spoon of ghee.
Enough for two people
Mar 5, 2009
Masala Vada
Ingredients
1 cup yellow gram (chana) dak
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp. cumin seeds
oil to deep fry
How to Make:
Wash and soak dal for 3-4 hours.
Keep 2 tbsp. dal aside, grind the rest,coarsely.
Mix all other ingredients, including whole dal.
Add 2-3 tbsp. hot oil to the mixture.
Heat oil, make pattie shaped rounds with moist palm.
Let carefully into the hot oil.
Fry first one side then the other till golden brown.
Serve hot with green chutney, tamarind chutney, or ketchup
Time taken for preparation: 20 minutes (excluding soaking time)
Makes: 15 vadas (approx.)
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