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.