Monday, November 30, 2009

Aloo methi/ Potato and Fenugreek Leaves Stir Fry with Indian Spices

3 potatos
1 cup chopped methi leaves
1 onion
1 tsp ginger-garlic paste
2-3 green chilies
2-4 cloves
1" cinnamon
2-4 peppercorns
1tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/4 tsp kasoori methi

How to prepare:
Heat oil in a pan add the whole garam masala and cumin seeds, when it slputters add the chopped onion, green chilies and ginger-garlic paste.
When onion turns its color add turmeric, red chili powder,cut potato and add salt, cook the potato with closed lid for 4-5 mins.
Add methi leaves and cook till its raw flavour extracts. Lastly, sprinkle some kasoori methi(gives flavour to your dish)
Serve with chapathi or stuff with bread.

Monday, November 9, 2009

Fruit cake bread

3 cups All purpose flour
1 1/2 cup sugar
4 eggs well beaten
1 tsp baking powder
2 tsp salt
1 cup of fruit juice
1 cup candied pineapple chopped
1 cup candied apricot chopped
1 cup dates chopped
1 cup figs chopped
1 cup of raisins
1 cup cherries
2 cup of chopped nuts
1 cupbutter or vegetable oil
2 slice of bakin g chocolate (melt the chocolate in microwave for 40-60 secs)

How to prepare
Combine sugar and well beaten yolks and beat vigorously for 2 mins. Sift flour and measure
Sift 2 cups of flour with baking powder and salt. Combine the 3rd cup of flour with the fruits and nuts.Add the sifted dry ingredients to the egg yolks and sugar alternately with the fruit juice, baking chocolate and beat until smooth. Add the fruits and nuts,butter or oil, mix well.
Turn into tube pan oiled. Bake at 325 F for 45 -60 mins.

Sunday, November 8, 2009

Palak Chapathi

2 cups Wheat flour
1 cup palak washed and chopped
2-3 green chillies
1 tsp turmeric powder
1 tsp garam masala powder
1 tsp red chilli powder
1 tsp cumin seeds
Salt to taste
How to prepare
Heat a pan and add cumin seeds once it splutter add chopped palak and green chillies and saute it and let it cool. Now, grind the palak to paste
Take a mixing bowl add flour,turmeric, garam masala powder, red chili, palak paste and salt.
Mix all and kneed to smooth dough.If you need water just sprinkle.
Palak is watery you need not add water to dough.
Make round balls and roll out into thin chapathi using little wheat flour for dusting
heat the tawa and put the palak chapathi on the top of that
when it puffs up turn over side and cook till brown specks are formed both sides
Add oil or ghee on top of chapathis

Thursday, November 5, 2009

Idli (Steamed rice cakes)

I am a big fan of these Idlis.My grandma used to make it atleast 2 days in week. Its simple,easy to digest food.
Its mention in writing occurs in the kannada writing of shivakotiacharya in 920 A.D. They describes the preparation of idli by soaking the urad dal in butter milk.
1 cup slipt beans (Urad Dal)-soak in water for 8 hrs
2 cups Idli rava - washed
1/2 poha -washed
How to prepare:
Grind the urad dal by adding little water to nice paste.(Add cold water for more thickness).
Add Idli rava and poha and grind for few rounds.(Dont make it to fine paste) Mix all and salt.
Allow to frement for atleast 10-12hrs.
After its nicely frement(It expands 21/2times its original volume) add the batter to long steel glass Steam(before pouring grease the steel glass with little oil)and steam them for 15 mins.
Serve this with Podi or pudina chutney.

Wednesday, November 4, 2009

Dill Rice

1 Cup basmati rice(washed and soak in water for 30 mins)
1/2 - 3/4 bunch of Dill leaves, finely chopped
1/2 cup of peas
1 Onion
1 -2 tsp oil
1/2 tsp turmeric powder
1tsp cumin seeds
1-2 bay leaves

Dry masala:
1 tsp cumin seeds
1 tsp coriender seeds
1 tsp fennel seeds
2" cinnamon stick
5-7 cloves
10-12 balck pepper corns
1-2 cardamoms
How to prepare:
Roast all the ingredients for dry masala and powder them in a blender and keep aside.
heat a oil in a pan add cumin seeds and bay leaves and allow it to sluptter,add onions saute till it is light brown.
Add turmeric powder, dry masala saute it.
Now, add dill leaves and peas and drain out the excess water from the soaked rice and add it to the pan and saute for a min.
pour 1.5 cup water, salt and mix well. Bring it to boil and then cook covered on medium heat for about 10 mins or until done.
Serve with raita(yogurt, chopped onions, cucumber and salt.)

Sunday, November 1, 2009

Patra (Patrode) - Steamed Taro leaves recipe

10-15 washed patra (taro leaves)
1 cup Slipt moong dal
1 handful of channa dal
2 and half cup of idli rava
2 tsp coriender seeds
1 tsp cumin seeds
big lemon size tamrind
7 - 9 Red chilies
1 tsp turmeric

1 tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
2 -3 red chilies
5 -6 curry leaves
lemon size jaggery
1 small cup Grated coconut
How to make Patrode
Soak Urad dal and channa dal for 8 hrs and grind with coriender-cumin seeds, tamrind,
red chillies, turmeric powder, salt. Do not put too much water, make it a thick paste. Now, grind the washed idli rava with little water and mix all.
Take 2 taro leaves add the paste to one taroleaf and place other one on reverse side of it. as shown in the photo and roll and lock the leaves with help of paste and steam it for 20-30 mins
Once its cool down, cut and heat the pan and add mustard seeds, red chillies, urad dal, channa dal and curry leaves, once it starts slupptering add the cut patra, jaggery and coconut and mix well till the patra is warm.
Also, you can cut the patra in slices and put them on pan add some butter and toast it with medium heat.


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