Happy New Year - 2007

A very Happy and Prosperous New Year To all of you and your family.

2006 was a wonderful year for me. I made a lot of friends through this Blog and at this time, I want to thank everyone who took time to convey their Comments/Feedback. The Sweet Words are sure a Big Encouragement to me. I also extend my thanks to everyone who visit my site. Special thanks to my Friends and Relatives for sharing their secret recipes with me. Many thanks to fellow blogger buddies who share their version of recipes and making it available to everyone.

I am very delighted to announce that this blog 'Try This Recipe' is 50 Recipe Posts old. I started active blogging only from early october of 2006, and I am very happy that this site has been visited more than 7,000 times with up to 16,000 page views.

Once again, thank you for all the support and encouragement and I Wish you all a very very happy new year 2007. I hope to find more friends the coming year too.

Eggless Banana Nut Muffins

One of my most favorite Muffins, which I think is the King of all Muffins, is the ‘Banana Nut Muffin’. I just can’t believe that I made the Eggless version of these Muffins right in my Kitchen. They came of really well. Very soft and Fluffy. These Muffins filled the Room with the Banana Flavor. The Ingredients part of the Recipe I followed Saffron Hut’s recipe for Banana Nut Muffins. I am really thankful to her for sharing the wonderful Recipe. Here is how I made the Muffins.

Ingredients:

For 12 Muffins:

Ripe Bananas - 4

Sugar – ¾ Cup

Melted Unsalted Butter – 1/3 Cup

Baking Powder – 1 teaspoon

Baking Soda – 1 teaspoon

All Purpose Flour – 1 ½ Cups

Half Cup Walnuts – Finely Chopped

Method:

Preheat Oven to 375 degrees F.

Line the Muffin Pan with the Muffin Liner Paper Cups.

Mash the Bananas in a medium size bowl.

Add the Melted Butter and Mix well using a Rubber Spatula.

Add in the Sugar and Stir well. Keep this Bowl aside.

Take another Bowl, preferably Large. Add the Flour. Mix in the Baking Powder and Baking Soda using a Whisk.

Make a well in the Center of the Flour and Pour in the Prepared Banana Mix in the Middle and Stir using the same Rubber Spatula. Do not over mix. The Flour must get moistened. Mix well only for a minute or two. Do not use any kind of Electric Hand Mixers.

Keep aside 1 tablespoon of Finely Chopped Walnuts and stir in the remaining nuts in the batter.

Fill ¾ of the Muffin Cups. Use a Spoon to fill the Cups.

Sprinkle the remaining nuts on top.

Bake it in the Oven for about 35 minutes approximately, until the Muffins are golden brown.

Cool off the Muffins completely before serving.

Bisi Bela Bhath

I often relish this Delicious Delicacy with all the Vegetables in it. My Mom used do Bisi Bela Bhath with only Pearl Onions and its Heavenly taste has always been my favorite since childhood. I wanted to try the same Bisi Bela Bhath with 'No Vegetables' including the Pearl Onions. I did not find any major difference in taste as it still had the same Terrific Taste. Here is the recipe for the Bisi Bela Bhath with no Vegetables.

Ingredients:

Rice – 1 Cup (I used Ravi Sona Masoori)

Thoor Dal (Red Gram Dal) – ¾ Cup

Oil – 1 tablespoon

Mustard Seeds – 1 tablespoon

Urud Dal – ½ tablespoon

Tamarind Concentrate – ¾ tablespoon

Turmeric Powder

Salt

Asafoetida

Curry Leaves

Ghee – 1 tablespoon

Gingili Oil (Nallennai) – 2 tablespoons

Peeled Small Onions (Pearl Onions) – 1 Cup (Optional)

Ghee Fried Cashews (Optional)

Roast Separately and Grind Together:

Coriander Seeds (Dhania) – 1 tablespoon

Fenugreek seeds (Mentha) – ½ teaspoon

Urud Dal (Black Gram Dal) – 1 tablespoon

Channa Dal (Bengal Gram Dal) – 2 tablespoons

Cinnamon – 1-inch stick

Cloves – 3

Desiccated Coconut – 2 tablespoons

Red chillis - 3 or as per the heat you want

Method:

Mix Rice and Thoor Dal together and Cook in Pressure Cooker or Cook Rice and Thoor Dal Separately and Mix together, whichever method is Convenient. Keep it aside. When Cooking Together Use a little Extra Water.

Heat Oil in a Large, Deep, Heavy Bottomed Kadai, Tamper Mustard Seeds, then add Urud Dal. When it turns light Brown. Fry the Pearl Onions for two minutes and add 2 Cups of Water and Let it Boil until the Onions are tender. If No Onions are used, directly add 2 Cups of water to the Seasoning.

When it starts to boil, add Tamarind Concentrate, Turmeric Powder, Curry Leaves and Asafoetida and let it Boil for 5 minutes.

Add the Ground Powder and Let the content Boil for a Couple of Minutes.

Now Reduce the Heat and Mix in the Cooked Rice and Dal Mix and Add Salt. Mix gently until even Distribution. Mix in the Gingily oil and Ghee. Garnish with Cashews. Serve Warm with Raitha and/or Chips.

Cabbage Peas Biryani

Ingredients:

Basmathi Rice – 1 Cup – Soak in Water

Cabbage – Chopped – 2 Cups

Peas – Fresh / Frozen – ¾ Cup

Onion – 1 Medium Size – Chopped

Oil – 1 tablespoon

Mustard Seeds – 1 teaspoon

Asafoetida

Turmeric Powder

Dhania Powder – 2 teaspoons

Cumin Powder – 1 teaspoon

Garam Masala Powder – 1 teaspoon

Fresh Thick Curds – ¼ Cup - Beaten

Curry Leaves (optional)

Cashews or Sliced Almonds – handful

Ghee – 1 tablespoon

Salt

Method:

Heat oil in a large heavy bottomed Kadai / pressure Pan. Tamper the mustard seeds, add asafoetida and sauté the chopped onions.

Add the turmeric powder, dhania powder, cumin powder and garam masala powder and fry for a minute.

Add the chopped cabbage and peas and fry for a couple of minutes, until the content heats up.

Add one and half cups of warm water. When the water comes to a boil add rice and stir well.

Pressure cook in low heat for 10 minutes.

If using a heavy kadai, cook for 20 minutes with lid.

If using a rice cooker, transfer the contents to the rice cooker and cook until done.

Add the curry leaves and salt and stir.

Drain water and add the basmathi rice and stir. Fry for a minute. Add the curds and stir.

Mix in ghee and ghee fried cashews or sliced almonds. Serve warm with your favorite raitha.

If you want a low fat cabbage peas biryani, omit the ghee and ghee fried cashews or almonds.

Sprouted Moong and Pumpkin Kootu

Ingredients:

White Pumpkin – Diced into medium size cubes – 2 cups

Sprouted Moong Dal – ¾ Cup

Shredded Fresh Coconut – 2 Tablespoons (Frozen is fine, but needs to be thawed)

Green Chillis – 2

Pepper – ½ teaspoon

Cumin Seeds – 1 teaspoon

Mustard Seeds – 1 teaspoon

Oil – 1 teaspoon

Asafoetida

Salt

Curry Leaves

Coconut Oil – 2 teaspoons

Method:

Grind the Coconut along with Green Chillis, Cumin and Pepper and Keep it aside.

Heat oil in a Pressure Pan or a Kadai Pressure Cooker. Tamper the Mustard Seeds, and add Asafoetida. Add the Pumpkin and Sprouted Moong and Fry for a Minute. Add only 1-Cup Water and Stir. Close Closed until Pumpkin and the Moong are Cooked. If using a Pressure Pan, cook for 1 whistle. Then add Salt and Stir. Now, add the Ground Coconut and Stir. Let the Content Heat up. Remove from Heat when it starts to boil. Add the Curry Leaves and Coconut Oil and Stir. Serve for Rice or Chapathis.

Alternative Easy Method:

Pressure Cook Pumpkin and Moong together for 1 or 2 whistles, using just enough Water.

Heat oil in a Kadai. Tamper the Mustard Seeds, Add Asafoetida. Add the Cooked Vegetables. Add salt. Add the Ground Coconut. When it comes to a Boil, Remove from Heat. Add Curry Leaves and Coconut Oil. Serve Warm.

Radish Leaves Curry / Mullangi Keerai Palya

Ingredients:

Radish Leaves – from 2 to 3 Radishes

Radish – Small – Preferably Red Color - 2

Onion Medium Size – Chopped

Peanuts – handful

Oil – 1 tablespoon

Red Chillis – 2 – crushed

Mustard Seeds

Salt

Method:

Chop the Radish Leaves, Wash Thoroughly.

Grate the Radish.

Grind the Peanuts to a Coarse Powder.

Heat oil in a Kadai, tamper the Mustard Seeds and add Red Chillis. Sauté the Onions. Add the Chopped Radish Leaves and Grated Radish and Stir. Sprinkle little water and Keep under Dhum until the Radish and the Leaves are Cooked. Now, Add the Peanut Powder and Salt. Stir until even Distribution. Serve as a Side.

Recipe Contributed and Photographed by my Sister In Law Smt. Usha Venkatesh.

Pepper Cauliflower / Milagu Cauliflower

Jaya had posted a wonderful recipe with Cauliflower. The recipe was so tempting that I tried it the same day. It came out really well. It was an instant hit. Here is the Picture of the Milagu Cauliflower that I did. For Recipe Details, Please Click Here. Thanks Jaya, for sharing the recipe.

Mixed Vegetable Minty Soup

Ingredients:

2 Cups Frozen Mixed Vegetable – Thawed OR 2 Cups diced Carrots, Peas, Corn, Beans, and Lima Beans

1 Medium Size Onion - Chopped

1/2 Cup Carrots - chopped

Mint Leaves - handful

1 Bat Leaf

1-Cup Milk

2 teaspoon Butter

Pepper

Salt

Method:

Heat Butter in a Kadai/Pressure Pan, add the Onions and Sauté. Add the Bay leaf and other Vegetables. Stir. Let the content heat up. Add just enough water to cover the vegetables. Add the Mint Leaves. Add little Salt and Stir. Pressure Cook for 10 minutes.

Let the Content Cool down.

Take the Bay leaf out and Grind the Vegetables along with the Stock to Soup Consistency.

Reheat the Soup, Add the Milk and Let it come to a Boil. Add Salt to taste and Pepper. Garnish with Mint Leaves or Cilantro and Serve Warm.

Moong Dal Kootu / Hesaru Bela Seenh Kootu

Ingredients:

½ Cup - Split Moong Dal (Skinned and halved version of the whole Moong bean)

½ Cup - Carrot and Beans diced

Oil – 1 tablespoon

Mustard Seeds

Asafoetida

Curry Leaves

Salt

Roast Separately and Grind Together:

2 tablespoons – Toor Dal (Thogiri Bela)

Pepper – 6

Red Chillis – 1 or 2

Kobri / Desiccated Coconut – 1 tablespoon

Method:

Cook Dal and Keep it aside.

Heat Oil in a Kadai and Tamper the Mustard Seeds, add Asafoetida and Curry Leaves, then, add the Diced Carrot and Beans. Fry for a minute and Add enough water for it to Cook till tender.

Add the Ground Powder and Mix well. Mix in the Dal. Add Salt. Stir and Serve warm for Rice/Chapathis.

Long Beans Palya

Ingredients:

Long Beans – 1 bunch

Oil – 1 teaspoon

Mustard Seeds

Urud Dal

Turmeric Powder

Salt

Asafoetida

Desiccated Coconut – little

Method:

Chop the Long beans. Put the Chopped Beans in a Microwave Safe Bowl (Which has a Lid). Wash the Beans and Drain all the water. Close the Bowl leaving a small gap for Vent and Place it in the Microwave on High for 7 Minutes Approx. The vegetable should be wet before placing it in the Microwave.

(I use the Microwave Rice Cooker to cook Vegetables like Potatoes, Carrot, Peas, Cauliflower, Beans and Cabbage).

When it’s done. Heat Oil in a Kadai, Add Mustard Seeds, when it sputters add Urud Dal. When it turns light brown add the Cooked long beans. Stir. Add Salt and Asafoetida. Stir until even distribution. Then, turn down the heat completely and add the Desiccated Coconut and stir. I do not use any kind of Chillis in this recipe. Serve as a Side.

Heerekai Chutney / Ridge Gourd Chutney

Ingredients:

2 Long Ridge Gourds – The skin should not be shrunk too much between the ridges.
2 Green Chillis slit three forth vertically
Asafoetida
Salt
Tamarind Concentrate – very little, may be less than ¼ of a small spoon
Curry Leaves – 1 stalk

Method:

Peel off the Ridge Gourd Skin and Cut both the ends. Taste for Bitterness. Do not use Bitter Ridge Gourds. Dice the Ridge Gourd.

Heat the Diced Gourd along with the Green Chillis in low Heat. Do not add water. The Gourd itself will let out some Water. Stir occasionally and Cook for a while until all the water is evaporated. Let it cool down.

Take out only one Green Chilli and Grind the Cooked Gourd (with one green chilli) along with Asafoetida, Salt, Tamarind Concentrate and Curry leaves. Grind to a smooth Paste. Season if you want to. Serve this Chutney with Steaming Rice.

Rajma Chutney / Red Kidney Beans Chutney

Ingredients:

Rajma (Red Kidney Beans) – ¾ cup Soaked overnight
Ripe Juicy Tomatoes – 4 – Chop the tomatoes finely

Mustard Seeds – 1 teaspoon
Urud Dal – 1 teaspoon
Cumin Seeds – 1 teaspoon
Grated Ginger – ½ teaspoon (optional)
Oil – 1 tablespoon
Asafoetida
Salt
Red Chilli Powder
Turmeric Powder
Dhania Powder – 1 teaspoon
Coriander Leaves – 1 tablespoon – finely chopped

Method:

Cook Rajma in Pressure cooker and keep it aside.

Heat Oil in a Pressure Pan or Kadai, Add Mustard Seeds, when it sputters, add the Urud Dal and Cumin Seeds, then add the chopped Tomatoes and fry until the tomatoes are cooked. While it is boiling, add Asafoetida, Red Chilli Powder, Turmeric Powder, Dhania and Salt. Add little water if needed. The consistency should not be too thick or too loose. Let it cool down.

Grind the Rajma along with the Tomato Gravy to a smooth Paste.

Mix in the chopped Coriander leaves.

This chutney can be served as a side for Chapathis or can be Mixed with Rice. This can also be used as a Spread for Toasted Bread for a high Protein Breakfast.

Mixed Vegetable Rice / Palyadha Anna

Ingredients:

Cooked Rice – 2 ½ Cups (Grains Separated)

Mixed Diced Vegetables like Carrots, Beans,Potatoes and Peas - 1 Cup
Onion – 1 Medium – Chopped (optional)
Oil – 2-tablespoon

Mustard seeds - 1 teaspoon

Urud Dal - 1 tablespoon
Turmeric powder

Asafoetida powder

2 pods cardamom

Salt – as required

Ghee

Coriander leaves (cilantro) - For Garnishing

Ghee Fried Cashews – (optional)

Roast each ingredient separately:

Urud Dal – 2 tablespoons
Channa Dal – 2 tablespoons
Dhania – 1 tablespoon

Dry grind together with:

Red Chillis
¼ inch Cinnamon Stick
2 Pods Cardamom

Method:

Heat oil in a heavy, large Kadai and add mustard seeds, when it sputters, add Urud Dal. When it starts turning light brown add the Chopped Onions. Sauté in medium heat and when the onions turn translucent add turmeric, salt, Asafoetida powder along with Diced Mixed Vegetables. (If onions are not used, add the mixed diced vegetables directly on the seasoning) Fry until the Vegetables are tender. Stir occasionally, and now add 2 to 3 tablespoons of the ground powder. Mix well and now add the cooked rice. Mix very gently and when its ¾ mixed, add Ghee and then mix again until even distribution. Garnish and Serve Warm with Raitha/Chips.

See another recipe with Palyadha Anna Podi: Capsicum Rice.

This is my entry to Mixed rice varieties event hosted by EC of Simple Indian Food.

Quick Mango Rice / Maanga Saadam

Ingredients:

Raw Mango – 1 (Peel Skin and Grate)
2 Cups Cooked Rice (Grains Separated)
Oil - 1 tbsp (Preferably Gingily Oil)
Asafoetida
Mustard Seeds – 1 teaspoon
Red chillis – 2 (Both cut into half)
Green chillis - 2 (Chop)
Curry Leaves
Turmeric Powder (optional)

Method:

Heat Oil in a Kadai, add Mustard Seeds, when it sputters add, Red Chillis, Green Chillis, Curry Leaves, Asafoetida, Grated Raw Mango and Salt. Fry for 4 to 5 minutes. Now, Mix the Cooked rice gently. Serve Warm.

Note:

Its easier when the Peeled Mangoes are chopped using a Chopper.

Recipe Contributed and Photographed by my sister B.

E-Mail

Greetings from Mythreyee. Please send mail to mythreyee [at] paajaka [dot] com. I would love to hear from you. Thank you for visiting Paajaka.

Plantain Podimas / Vaazhakka Podimas

Ingredients:

Plantain (Vaazhakka) - 1
1 tablespoon oil
Red Chilli – 1
Mustard Seeds – 1 teaspoon
Urud Dal and Channa Dal – 2 teaspoons each
Turmeric Powder (optional)
Grated Fresh Coconut – 1 tablespoon (optional)
Salt
Lemon Juice – 1 teaspoon

Method:

Peel the skin from Plantain and cut them into 3 or 4 pieces. Boil in water for 5 minutes. When it cools down, grate the boiled Plantain and keep it aside.

Heat oil in a Kadai, add the Mustard Seeds, when it sputters, add Red Chilli, Urud Dal and Channa Dal. Then, add Turmeric Powder and reduce the heat completely. Now, add the grated Plantain, Salt and Lemon Juice and mix gently. Add Grated Fresh Coconut if you prefer. (Desiccated Coconut is fine). Podimas is ready.

Alternate method:

Instead of adding the Grated Plantain to the seasoning in the Kadai, add the seasoning to the Grated Plantain and Serve.

Recipe Contributed and Photographed by my sister B

Below is a Picture of the same Vazhakka Podimas using Green Chillis instead of Red Chillis. Photo by my sister P.

Saffron Walnut Eggless Cake

This is one of my most Favorite Food. Being Vegetarian, I miss out a lot of Baking, But trying out various recipes that do not call for Eggs. (I do not prefer Egg substitutes). This is a Wonderful, Very Simple and Tasty Recipe for an Eggless Cake. Since I love Saffron and Walnuts, I have added it to the Cake and that's 'Saffron Walnut Eggless Cake'. Hmm…. simply delicious. A bite of the Brown Crest combined with the Soft Inner Texture…. Tastes really good when served with hot Coffee in the morning. Hey, this Cake is not just for the morning hours. I munch this delight any time of the day. Here is the recipe.

Ingredients:

2 cups Maida Flour

1/3 cup Butter

1/2 cup Powdered Sugar

1/2 can of Sweetened Condensed milk

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp vanilla essence

a pinch of yellow/lemon color powder

Water as needed

1 Cup Chopped Walnuts

3-Tablespoon Tutty Fruity

Saffron, 1 teaspoon

Milk – 1 tablespoon

Add Saffron to Milk and stir. Keep it aside.

Method:

To the Maida Flour, add the baking powder, baking soda, and vanilla essence. Mix well using a dry Whisk. Keep it aside.

Put melted Butter in a bowl and add Powdered Sugar and using a Whisk or an Electric (Hand) Mixer, mix thoroughly.

Add Condensed milk and mix really well.

Add Maida in one thirds and mix gently (I mean, without using any motorized mixer) and beat unto a cake-like batter. While mixing the Flour, if the Consistency is tight, add little water and mix manually (Not using an Electric Mixer). When all the flour is well incorporated, Using an Electric Mixer, Mix for 3 to 4 minutes. You can still mix using a Whisk if you don't have an Electric (Hand) mixer.

Add the Tutty Fruity, Nuts and Saffron Milk Mixture, Color Powder and Mix gently.

Pour the mixture into a greased cake pan and bake it in preheated oven at 360 F for Approximately 35 to 40 minutes.

Use a Skewer to see if the Cake is done. When inserted into the Cake, and if nothing is clinging to the skewer and the Cake has a golden color crest on the top, it means the Cake is done.

Take it out from the Oven and let it cool down for 10 minutes and toss the cake upside down and let cool completely. Slice and Serve. Do frosting and Icing if you prefer.

NOTE:

Do not grease too much as it will form a thick brown crest even before the cake is fully done.

If using a Motorized Mixer, Mix the batter only in one direction. If it is a double blade mixer, remove one blade. This will incorporate more air in the batter.

Do not level the cake, If the consistency is right this will not be needed.

Gobi Manchurian - Dry

Ingredients:

Cauliflower – 1 – Cut into Small Florets,(DO NOT cut into very small florets)

Maida flour - ½ cup
Corn flour - 4 tablespoons
Red Chilli Powder – ½ spoon
Ginger and Garlic – finely minced – 1 tablespoon
Salt

Soy Sauce – 1 ½ tablespoon
Worcestershire Sauce – 3 teaspoons
Green Onions – chopped – a handful

Oil for Deep Frying.

Method:

Boil water and add the florets. Boil for 5 minutes. Then, take the florets out and pat dry using a towel. Keep it aside.

Heat Oil for deep-frying. Meanwhile, prepare the batter thus: Make thin batter out of Maida flour and Corn flour. Add the Salt, minced Ginger Garlic, Red Chilli Powder. Mix well.

Dip a handful of florets in the batter; drain excess batter and deep fry until golden brown. When all the florets are deep fried, In a Kadai add all the florets along with Green Onions and the Sauces. Toss the Florets for a couple of minutes in Medium heat. Serve piping hot. Serve with Ketchup.

Simple Potato Curry

Ingredients:

5 Potatoes
Mustard Seeds – ½ teaspoon
Turmeric Powder – ¼ teaspoon
Red Chilli Powder – ¾ teaspoon
Asafoetida (Optional)
Salt as required
Oil – 2 tablespoons

Method:

Peel off the Potato Skin and chop it into small cubes. Heat Oil in a Heavy Kadai, preferably Non-Stick, Add Mustard Seeds, when it sputters, add the chopped Potatoes and give a stir. Fry for a couple of minutes and add Turmeric Powder, Red Chilli Powder, Asafoetida and Salt. Stir occasionally. Sprinkle very little water if Potatoes stick to bottom of the Kadai. Fry until Potatoes are cooked. Serve as a Side dish for the Rice. I love this curry with Saaru Anna (Rasam). It’s a very simple dish. Quick and Easy.

Microwave Method:

Peel off skin and Chop the Potatoes. Put it in a microwave safe bowl that has a lid. ( I use a Microwave Rice Cooker). Wash the vegetable and drain off the water. Close with the lid leaving space for Vent. Cook in Microwave on High for 5 minutes.

Heat oil in a Kadai and Add Mustard Seeds, when it sputters, add the Potatoes and add Turmeric Powder, Red Chilli Powder, Asafoetida and Salt. Give it a stir and fry for a minute. Turn Off Heat. Serve as a Side.

Tomato Mint Chutney

Ingredients:

Ripe Tomatoes – 5
A small bunch of Mint leaves
Cumin – 1 ½ teaspoon
Mustard Seeds – ½ teaspoon
Urud Dal – 1 tablespoon
Turmeric Powder
Red Chilli Powder
Asafoetida
Salt
Oil – 1 tablespoon

Method:

Chop Tomatoes finely.

Heat oil in a Kadai and add mustard seeds, when it sputters, add Cumin and Urud Dal. Then add the chopped Tomatoes. Fry until the Tomatoes are cooked. When it is boiling, add Turmeric Powder, Asafoetida, Red Chilli Powder and Salt. Fry for sometime and let the spices blend well with the Tomatoes. Now, add the Mint leaves and fry for a couple of minutes. Turn off the heat completely. Let the content Cool. Grind it to a smooth paste. Do not add water. Tasty Chutney is ready for Dosa or Idli.

Plantain Roast

Got Plantains? Here is a recipe for a delightful ‘Plantain Roast’ (Vaazhakka Roast) that I want to share. Best when served as a side for Saaru anna (Rasam) or Curd rice.

Ingredients:

Plantains (Vaazhakka) – 2
Oil – 2 tablespoons
Salt
Red Chilli Powder
Turmeric Powder
Asafoetida

Method:

Apply little oil in your palm and scrape the Plantain (Just remove the green layer using peeler). Dice the Plantain into small cubes.

Heat a heavy bottomed Kadai, preferably non-stick. Add the Plantain and give it a stir. Keep in Low Heat. After sometime, Sprinkle very little water over the vegetable and add Salt, Red Chilli powder, Turmeric Powder and Asafoetida and give it a stir and continue roasting in low heat. Stir occasionally. If the vegetable becomes extremely dry, sprinkle little water. Do not damp the vegetable too much. Keep in low heat until the vegetable is cooked. Keep a little longer if you want a crispy plantain roast.

Shai Paneer / Shahi Paneer

Ingredients:

Onions – 2 medium – chop it very finely.(Use a chopper)

Tomatoes – 5 medium sized (Blanch the Tomatoes and grind it to a paste)

Garlic cloves – 4

Cumin seeds - 1 teaspoon

Oil – 3 teaspoons

Red Chilli Powder – ¾ teaspoon

Dhania Powder – 2 teaspoons

Cumin Powder – 1 teaspoon (Optional)

Turmeric Powder – ½ teaspoon

Salt

Evaporated Milk – 1 can

Crumbled Paneer – fresh crumbled paneer (I used readymade fresh fried cubed paneer which I found in the freezer section from an Indian grocery store)

Method:

To prepare Paneer at home:

Ingredients:

Milk – 4 cups

Lemon juice – 3 to 4 tablespoons or as required

Heat milk in a pan, when it starts to boil, add lemon juice and reduce heat for one or two minutes. Keep stirring. When whey separates from paneer, remove from heat. Drain it through a muslin cloth and hang it , till all the water goes off.

Shahi paneer preperation:

Heat oil in a heavy kadai. Add the Cumin seeds, Onions and Garlic and sauté until the onions turn translucent. Add the Tomatoe Puree and fry until the Tomato Puree is cooked. Add the Masala Spice Powders and allow it to boil for a couple of minutes. Let all the spices blend with the gravy. Reduce the heat completely. After the bubbling disappears, add ¾ of the evaporated milk and stir. Add the crumbled Paneer (or readymade fried paneer) and stir and Keep it closed. Serve hot with Chapathis,Naan or Parathas.

Green Peas Pulao

“Oru maalai elaveyil neram, azhagaana ilai udhir kaalam……” (meaning, "one day on a beautiful fall season" - a song from a tamil film Gajni), I wanted something warm and a mildly spiced meal. A very simple dish, cause I was already feeling sleepy on a cold autumn day and didn't feel like cooking much. I thought hey, why not make a simple Pulao and the simplest Pulao that came to my mind was Green Peas Pulao. Here it is.

Ingredients:

1 cup Basmathi rice
Green Peas soaked in water the previous day – 1 cup heaped (Frozen peas is fine too)
Onion – 1 medium sized chopped
Salt
Ghee/Oil – 2 tablespoons
Cloves – 3
Cinnamon – ½ inch
Sonf – ½ teaspoon
Bay leaf – 1
Green chilli 2 small vertically slit.
Garlic – 3 pods sliced

Method:

Soak rice in water.

Heat Ghee/Oil in a Pressure Cooker (mine is heavy kadai pressure cooker from prestige), add Sonf, Cloves, Cinnamon, Bay Leaf, Garlic, Green Chillis and Onion. Sauté until the Onion turns translucent. Add the Peas, then Salt and stir. Allow the content to heat up. Drain the water and add the Basmathi rice to the heated content. Give a stir and allow it to get heated. Add 1 cup water and cook closed. Cook in high for 1 whistle and take the cooker away from the Cooking range, if it is electric cooking range. Open the lid after 15 to 20 minutes. Note: Do not open even if the indicator shows its ready to open). Warm Peas Pulao is ready. Garnish with Coriander leaves.

Click here for Sia's version of Peas Pulao.

This is my entry to Mixed rice varieties event hosted by EC of Simple Indian Food.

Kashmiri Pulao

This is my Amma’s most Beautiful, Colorful and Tasty Creation. I love this Sweetie, Fruity and Nutty Pulao. Because it is colorful and has the fruits and nuts and since we use Saffron, we named it Kashmiri Pulao. The recipe for the Pulao is very simple but a little time consuming, since we have to gather all the ingredients. Once everything is assembled, it’s just mixing the ingredients with the rice. Very Simple and definitely worth the try. Here is the recipe.


Ingredients:



Rice:

Sona Masoori Rice or Basmathi rice – 1 cup (I use Ravi sona masoori rice. For this pulao any kind of rice is okay except the sticky rice. Basmathi rice would taste even better)
Salt – 1 teaspoon
Sugar – 2 teaspoons
Saffron – ¾ teaspoon

Fresh fruits:

Apple – 1 – chopped
Pomegranate – ½ cup seeds – washed (Wash the seeds because the juice will stain the rice and other ingredients)

Nuts/Dry fruits:

Sliced Almonds – 2 tablespoons
Broken Cashews – 3 tablespoons
Raisins – 3 tablespoons

Vegetables:

Carrots – ¾ cup chopped
Green Peas – ¾ cup chopped
Yellow corn – ½ cup

Others:

Tutti Frutti
Cardamom – 4 to 5 pods
Ghee – 2 tablespoons
Sugar - 2 teaspoons

Method:

1. Cook rice with Saffron, Sugar and Salt and separate grains. Keep it aside in a large mixing bowl.

2. Boil water and add the vegetables. Cook until the vegetables are tender. Drain water and keep it aside.

3. Ghee fry the Dry fruits. Keep it aside.

4. To the rice, add the Cooked vegetables, Fresh Fruits, Ghee roasted Dry Fruits, Crushed Cardamom, Ghee, Sugar and Tutti Frutti. Mix gently until all the ingredients are distributed evenly.

Serve warm or at room temperature.

This is my entry to Mixed rice varieties event hosted by EC of Simple Indian Food.

This is also my entry to "Recipes for the rest of us" event hosted by Ramki of One page cookbooks.

Cream of Tomato Soup

Ingredients:

Ripe Red Tomatoes – 8
Onion Medium Sized – 1
Baby Carrots – 6
Bay leaf – 1
Corn Flour – 1 teaspoon heaped
Milk – ¼ cup
Butter – 1 tablespoon
Salt, Pepper and Sugar.
Finely cut Coriander leaves for garnishing.

Method:

Blanch Tomatoes and chop it.

Dice Onions, and Carrots.

Heat ¾ tablespoon of butter in a Pressure Cooker or a Deep curved Frying Pan.

Add Bay leaf and then the Chopped Onions and Sauté and add the Carrots. Fry for a minute and add the Tomatoes.

Fry for few minutes and pour just enough water (may be ½ a cup) and cook covered till the Tomatoes become tender. (Pressure Cooking – 5 minutes).

When it cools down, remove the Bay Leaf and Grind it in a Blender.

Make a White Sauce by adding Corn flour to the Milk and whisking it.

Heat soup with salt and sugar till boiling point, in reduced heat stirring now and then.

Add White Sauce gradually to the Soup while Stirring.

Cook in reduced heat for a couple of minutes.

Serve hot with Pepper. Garnish with finely chopped Coriander leaves. Top it with the remaining Butter.

Note:

After adding the White Sauce, do not heat for a long time. Milk will curdle due to acidity of the Tomatoes. Always heat any soup in reduced heat only.

Soft Idlis

Ingredients:

Urud dal - 1 cup

A little note: Before buying Urud dal, ensure the packet has some whitish powder all around the inner walls of the packet and the Urud Dal is whitish in color, Urud dal can be either whole or split. I use Split. (I use Pooja Brand)

1 teaspoon Fenugreek seeds
3 cups Food World White Idli Rice
1 cup Sona Masoori Rice (I use Ravi Brand)
3 teaspoons White flaked rice (Poha)
Salt

Method:

For the Batter:

In the morning, wash the urud dal, add fenugreek seeds and soak in water.

Mix the idli rice and masoori rice. Wash and soak in water. Wash the poha several times and add it to the soaked rice.

After 3 hours, using the same water, grind the Urud Dal in a Wet Grinder. You can add water while its grinding, see to it that it doesn’t get too watery. Grind until you see some small bubbles. The tip is, when you think its done, grind for 10 more minutes. Take the ground urud Dal and transfer it to a large bowl.

Grind the rice using less water. Let it grind until it is well ground and you don’t feel any coarse rice when you touch the Batter. The tip is, when you think its done, grind for 5 more minutes. (The ground batter should not be too loose or too thick)

Now, pour the Rice Batter on Urud Batter. Add required amount of Salt and Mix well using your hands. Mix really well until everything blends well. Pour it in large containers. I use three boxes. Fill only half the containers. Keep it partially closed in the Oven (Please Do not Switch ON the Oven). Keep it in the oven overnight for fermentation. The next morning the batter is ready for making SOFT IDLIs.

To Store, Refrigerate the Batter. Each time you open a box, you can make soft iddlis.

To Make Idlis:

Grease the idli plates with ghee. fill the idli plates with batter and steam cook covered for few Minutes. I use non-stick idli plates. When the Idlis are done, Take the Plates out and keep it aside for sometime. Let all the steam go away. Then scoop the Idlis.

To make the idlis look more interesting, put a spoon full of grated carrots in the plate before pouring the batter.

Serve Hot with Sambar and Chutney. Click here for Sambar for Idlis.

I have used 3 cups of food world white iddli rice and 1 cup sona masoori rice. Just add 4 cups white iddli rice and omit sona masoori rice. The iddlis come out well in this proportion too.

Sambar for Idlis

Ingredients:

Toor Dal – 1 cup (Red Gram Dal)
Peeled Small Onions – 1 cup (Pearl Onions)
Ripe Medium sized Tomatoes – 2 finely chopped
Tamarind Concentrate – 1 teaspoon ( If you are using Tamarind, take extract from 1 medium lemon size tamarind)
Salt
Curry Leaves
Mustard Seeds – 1 teaspoon
Asafoetida
Oil – 2 teaspoons

Roast and grind:

Dhania – 3 teaspoons
Urud Dal ( Black Gram Dal) – 2 teaspoons
Cumin Seeds – 1 ½ teaspoons
Channa Dal (Bengal Gram Dal) – 3 tablespoons
Red Chillis
Fenugreek – a little less than ¼ teaspoon

Method:

Cook Toor Dal in Pressure Cooker, Mash well and keep it aside.

Heat oil, add Mustard Seeds, when it sputters, add ¾ cup Pearl Onions. Fry for a minute and add enough Water, Curry leaves and boil till Onions become tender.

Fry the remaining Onions and the chopped Tomatoes using very little oil. Fry for a couple of minutes and let it cool. Then, grind this along with the Ground Powder and keep it aside.

When the Onions are cooked, add the Tamarind Extract, Asafoetida and Salt and let it boil for sometime. Add the Ground paste and stir well for a couple of minutes. Reduce the heat and add the cooked Toor Dal and stir.

Serve hot with Soft Warm Idlis.

Sprouted Moong Bhaji

Sprouted Moong Bhaji is a Quick, Easy and Healthy Side dish for Chapathis. The protein rich Sprout is very health-friendly and are excellent to those trying to lose weight and gain energy

Ingredients:

Sprouted Moong – 1 ½ to 2 cups
Onion – 1 Large
Oil – to sauté the onion
Salt

Cumin Powder – ½ teaspoon
Dhania powder – 2 teaspoons
Red Chilli Powder

Lemon Juice – 1 tablespoon

Coriander leaves for garnishing

Method:

Chop the Onion finely. Sauté the onion using very little oil. When the Onion turns light brown, add the Sprouted Moong. Add Salt and stir for a minute. Add 1½ cups Water. Stir and Keep closed until the Moong is cooked. Then, add the Cumin Powder, Dhania Powder and Red Chilli Powder and Stir well. Let it boil for a couple of Minutes. Then, turn the heat down completely and add the Lemon juice. Garnish with Coriander Leaves. Serve with Chapathis.

Onion Rava Dosa

Ingredients:

Fine Rava – 1 cup
Rice Flour – ¾ cup
Maida – 2 tablespoon
Salt

Onion – 1 medium size
Green Chilli – 1
Cumin seeds – 1 tablespoon
Crushed Pepper – 1 teaspoon
Finely grated Ginger – 1 teaspoon ( Optional )
Curry leaves and Coriander Leaves.

Oil for making dosa.

Method:

Preparing the Batter:

Mix the Fine Rava, Rice Flour, Maida and Salt. Add little water and make a thick batter without lumps. Keep it aside for one hour.

Meanwhile, chop finely the Onion, Green Chillis, Curry Leaves, Coriander Leaves. Mix all the chopped ingredients together along with Cumin seeds, and Pepper and keep it aside. If you are using a chopper, put all the ingredients together and chop finely.

After an hour, dilute the batter using more water and add the chopped ingredients and mix well.

Preparing Dosa:

Heat a Tawa and pour a ladle full of batter in circular motion from outside to center. Dribble oil around the corners of the dosa. Leave until golden brown. Flip the dosa. When both sides are done serve hot with Coconut chutney.

This is my entry to Dosa Mela hosted by Srivalli of Cooking for all seasons.

Pomegranate Mint Chutney

I had a small bunch of Mint and a ripe Pomegranate in my pantry. A wild idea struck me. Why not combine the two to make a Chutney that I have never tasted before. A Chutney for the Dosa that I was planning for the night. The idea worked and the result was a delicious sweetie, minty chutney. My husband and my little daughter loved it. Try this recipe. (The yield for the recipe below is very little. You can increase the Measurements Proportionately, if you want more chutney.)

Ingredients:


1 large ripe Pomegranate.
1 Small bunch of Mint
½ Green Chilli (if it’s too hot)
1 teaspoon Cummin (Jeera)
Salt to taste



Method:

Grind the Pomegranate Seeds with Cummin Seeds, Green Chilli and Salt, to a smooth paste. Do not add water as the fruit has enough juice to grind. (The Paste will be a little Coarse due to the seeds and that’s okay.) Now add the mint and grind again until the mint is ground to a paste. Chutney is ready in Seconds. No seasoning required. It’s a low Calorie and no Oil recipe for Dosa or Chapathi.

Lemon Rice

Lemon Rice is a traditional recipe of South India. This is known as Nimbehannu Chitra Anna in Kannada, (Nimbehannu – Lemon) and Yezhumichhampazha sadam in Tamil (Yezhumichhampazham – Lemon).

Ingredients:

Rice – 1 cup
Lemon – 2 or Concentrate Lemon juice – 3 table spoon
Oil – 1 tablespoon
Mustard seeds – 2 teaspoon
Urud Dal – 2 table spoon
Turmeric powder
Curry leaves
Asafoetida powder
Green chillis – 3
Salt
Ghee fried Cashews for garnishing.

Method:

Cook Rice, Separate Grains and keep it aside.

Assemble all the ingredients in front of you

Heat oil in a large kadai. Add the Mustard seeds, when it starts to sputter, add the Urud Dal. When the Dal turns light brown. Add the Green chillis, Asafoetida, Curry leaves and Turmeric Powder and turn off the heat completely. Immediately, add lemon juice (readymade or from fresh lemon) and add the salt. Stir well. Now mix the rice gently in the seasoning until the rice content turns yellow. (Taste the rice, and adjust the lemon and salt according to your taste.) Mix well for equal distribution of the seasoning and garnish with Cashews. Serve warm. Many ingredients, but takes very less time to prepare.

Rava Kesari

Kesari (using regular rava)

Here is the recipe for the south Indian dessert, Kesari using Regular Rava. I have added orange red edible color to it instead of using saffron. This kesari differs from fine rava kesari in measurements but not in the procedure. Let me tell you exactly how the kesari is done using regular rava.[ Click here for Kesari with fine rava ].

Ingredients:

Regular Rava - 3/4 cup (not fine rava)
Sugar – 1- ¾ cups
Water – 4 cups
Orange Red edible food color/Kesar food color – less than ¼ teaspoon.
Ghee – 4 tablespoons
Cardamom – 5 pods crushed
Ghee fried Cashews.

Method:

Ghee roast the Rava and keep it aside. Heat water in a heavy kadai. When it starts to boil reduce the heat and add the Rava slowly (keep stirring while adding, to avoid lumps). Keep stirring until most of the moisture is absorbed and the rava is fully cooked. Add the food color and stir. Then, add the sugar slowly, while stirring at the same time. You will notice the consistency loosening. Add the cardamom. Keep stirring until the kesari thickens. It will start sticking to the bottom when all the moisture is absorbed. Now, add the Ghee and stir well. Garnish with raisins/cashews. Serve hot or at room temperature.

Tomato Rice

This is a very simple way of making Tomato Rice, especially when we have to get ready the lunch box in the busy morning hours. I cook rice in my Microwave rice cooker. The rice grains do not stick to each other which is good for all kinds of Mixed rice recipes.

Ingredients

Rice – 1 cup
Tomatoes – 6 – (Red ripe juicy tomatoes – Chopped)
Onion – 1 medium (Chopped)
Mint leaves – handful
Curry leaves – 1 strand
Oil - 1 tablespoon
Mustard seeds – 1 teaspoon
Urud Dal – 1 tablespoon
Green Chillis – 2 (if its too hot)
Asafoetida
Turmeric Powder
Salt


Method:

Cook rice, separate grains and keep it aside.

Heat oil in a kadai and add mustard seeds, when it sputters, add the urud dal, When the urud dal turns slightly brown, add the green chillis. Add the onion and sauté until it turns translucent. Add the tomatoes and sauté until the tomatoes are cooked and blends with the onion. Now add the turmeric powder, asafoetida and Salt. Stir well. Add the mint leaves and curry leaves and salt and stir well. Reduce the heat completely and add the rice and mix gently until the white rice grain is not seen. Serve hot with chips/raitha.