Monday, May 24, 2010

Curry Leaves Dosa\Crepes

Curry leaves are mostly consumed in south Asia and you can see that effect of it,many people will have long lenghty hairs. Yes, its good for hair.
Found this breakfast recipe on web search. It looks similar to green-gram dosa(pesarttu) but tastes different.
1 cup Par-boiled rice
2 cups Regular Idli/ dosa rice
5 tsp Pigeon peas(toor dal)
5 tsp Black gram (urad dal)
1/4 tsp Fenugreek seeds
1-1/12 cup Curry leaves
Salt to taste
Soak all the ingredients except curry leaves for 4 to 5 hours
Grind the soaked grains with curry leaves.
Allow it to ferment overnight.
Heat the griddle and pour the batter, spread and cook both sides.
Serve with coconut chutney.

Friday, May 21, 2010

Poori and Vegetable Korma

It's been long time I haven't made this. Just because I don't want to make whole house frying oil smell. But, from past 2 days weather was so gloomy our food sense was craving for home fried food.
It's a famous recipe in Bangalore restaurants they either serve with the aloo masala or korma

Vegetable Korma
1 cup mix vegetables of your choice(I used carrots, turnips, potato)
1/3 tsp turmeric powder
Salt to taste
1/2 tsp Lemon juice
Cilantro for garnish

1 garlic clove
1'' inch ginger
3-4 green chilies(If you want to have red color korma, go with red chilies)
1 tsp poppy seeds
5-6 black peppercorns
2 tsp coriander seeds
1 tsp cumin seeds
2 tbsp roasted Bengal gram
4 tbsp coconut grated
Boil 1 cup water add turmeric and vegetables cover and cook until the vegetables are soft and tender.
Mean while, grind all the ingredients from paste list to fine. keep aside.
Once the vegetables are cooked add salt and ground paste. cook for 5-10 mins.
Lastly add lemon juice and garnish with cilantro. Korma is ready!

1 cup wheat flour
Oil for frying
In a mix bowl, Mix wheat flour and water as required and make a dough and knead well. Keep aside for 30 mins.
Again knead well and make small balls and roll out with help of oil and Fry.

Note: The Poori dough should be little harder than chapati in that way it won't take much oil while frying.

Wednesday, May 12, 2010

Green Gram and Mix Vegetables Curry - South Indian Style

1/4 cup Green gram
1 Cup mix vegetables chopped(Carrots, String Beans,Potatoes) You can add green peas or anyother less watery vegetables.
1/4 tsp Turmeric powder
Salt to taste
1 tsp Cumin seeds
1/4 tsp Black peppercorns
1/2 tsp Poppy seeds
2 red chilies
4 tbsp grated coconut
1/2 tsp Mustard seeds
1/2 tsp Bengal gram
1 Red chili
Few curry Leaves

Pressure cook the green gram and drain the excess water and keep aside
In a medium sauce pan, heat 1 tsp oil add cumin seeds, black peppercorns, red chilies and poppy seeds. fry for 2-3 mins or until it turns light golden and grind with coconut and little to fine paste.
In a heavy saucepan, add 2 cups of water(depending on the quantity of vegetables) bring to boil, add vegetables, tumeric powder and cook until the vegetables are tender and soft.
Add cooked green gram and cook for 3-4 mins. Now, add the ground paste and salt and cook until combine thoroughly. Lastly, Heat oil in a small sacuce pan, add mustard seeds, bengal gram , red chilies and asafoetida powder and curry leaves when mustard seeds splutters mix it with the curry.
Serve with hot rice or even goes well with chapathis, rotis.

Tuesday, May 11, 2010

Toor Dal Idlis(Pigeon peas Steamcakes)

This is one of regular breakfast of Malnad(Southern part of India).Most of idlis are prepared using the banana leaf or jack fruit leaves called Kotte and steamed in a heavy copper untensils which tastes delicious.
1 cup Parboiled rice
1 cup Toor dal /pigeon peas
1/4 tsp Baking soda
Soak parboiled rice and toor dal for 4 hours separately and grind the dal finely and rice to coarse.
Add salt and baking soda, mix evenly and allow for frementation for 8 hours.
Heat the steamer and grease the ildi moulds(I used Stainsteel glasses and the steaming time would be 20mins) pour the batter and steam for 20 mins(If you use the regular ildi moulds- steam it for 10 mins)
Serve with any chutney.

Note: You can add some chopped cilantro, curry leaves and ginger to batter.

Monday, May 10, 2010

Apple Raisins Bread

Hope you all had a wonderful mother's day. Last four days was sun feast here in seattle. I was out all days to enjoy sunny weather and did little of weekend baking and manage to click one photo.
1 big Apple
11/4 cups Sugar
1/2 cup Vegetable oil
2 large Eggs, lightly beaten
2 tsp Vanilla extract
2 cups All-purpose flour
1 tsp ground Cinnamon
3/4 tsp Baking soda
1/4 tsp Salt
1/2 cup Raisins

Preheat the oven at 350 degrees and grease the loaf pan with oil or butter
Peel and finely chop apples. Set aside.
In a big bowl ,stir flour,baking soda,cinnamon and salt.
In another bowl, beat the eggs, sugar, oil and vanilla extract. transfer sugar mixture to flour mixture, stirring just until blended(batter will be stiff) Fold in finely chopped apples and raisins(keep few for topping)
Divide batter evenly between  to the greased loaf pans.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
Remove from pans, and cool on wire racks.

Thursday, May 6, 2010

Sauted Corn Salad

3 Medium fresh corn(scarp off the kernels)
1/3 cup roughly chopped green beans
1 ripe medium tomato
1/4 tsp sugar
3/4 tsp salt
2 green chilies
ginger-garlic paste of about 1 tbsp
2 tbsp oil
Cilantro chopped
Heat oil in a heavy sauce pan, add ginger-garlic paste saute for 30 seconds. Add green chilies, corn kernels, beans and salt saute for 1-2 mins.Now, add tomato and sugar saute for 1 min and lastly add cilantro
Believe me it take so good.

Tuesday, May 4, 2010

Hara Chana masala/Green Chickpeas Curry

1 pack frozen green chickpeas (if you find fresh add about 2 cups)
1 big onion
3 small tomatoes
2 green chilies chopped
1/2 tsp ginger paste(I used fresh 1 inch ginger, made a paste using pestle and mortor) 
1/2 tsp garlic paste(used 2 small garliccloves, made a paste using pestle and mortor)
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriender powder
1 tsp Channa masala powder(I used MDH brand)
1/4 tsp asafoetida powder
Cilantro for garnish
In a bowl of hot water soak the unpack frozen chickpeas for 30 mins.
Finely chopthe 1/2 onions and other half make a smooth paste of it, finely chop tomatoes and keep aside
Heat 2 tbsp oil in a heavy sauce pan, sprinkle asafoetida powder,add the chopped onions saute it for a min. Add ginger-garlic paste, chopped green chilies and onion paste saute it for 2-3 mins.
Now, add turmeric, cumin, coriender and channa masala powder, mix well and cook for a min.
Add chopped tomatoes and salt, cover it. let it cook until tomatoes are smashed. stir occasionally.
Lastly, add the drain chickpeas and cover it. cook until masala well blend with chickpeas.
Garnish with chopped clinatro.
Serve with hot chapathis, rotis or basmati rice.

Monday, May 3, 2010

String Bean Masala/String beans Stir fry with Coconut and Spices

2 cups of String beans chopped
Sal to taste
For Masala:
3 tbsp Bengal gram
1 tbsp Black gram
2 tbsp Coriender seeds
4 red chilies
1/2 tsp asafoetida powder
4 tbsp fresh coconut grated
a lemon sized Tamarind pulp
1 tsp Mustard seeds
1 tsp Bengal gram
1 tsp Black gram
1 tsp Cumin seeds
1 red chili
few curry leaves
1/2 tsp asafoetida powder
Heat 1 tsp oil in a medium pan, add all the ingredients from Masala list except coconut saute for 2-3 mins or until it turns light golden and grind to fine paste with coconut by adding little water and keep aside.
In a heavy sauce pan, heat a 3 tbsp oil add mustard seeds,cumin seeds, bengal and black grams, red chili and curry leaves when mustard seeds splutters add asafoetida powder and chopped long beans saute for a min. Add turmeric powder and 1 to 11/2 cups of water mix well and cover the lid. Let the beans cook.
Meanwhile, In a medium pan add 2 tsp oil add ground masala paste and cook for 5-7 mins or until the paste is dry and crisp.
Lastly,  add the masala to cooked beans and cook for few more mins until masala blends well with beans.
Serve with hot rice.


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