Recipe Center

Baked Pakodas

noreply@blogger.com (Trupti) — Tue, 24 Aug 2010 19:39:00 +0000

बेक्ड पकोडे
Ingredients:

Maida: 3/4 Cup
Besan : 1/4 Cup
Wheat Flour: 1/4 Cup
Finely Chopped Green Capsicum: 1/3 Cup
Finely Chopped Red Capsicum: 1/3 Cup
Finely Chopped Onion: 1/3 Cup
Garam Masala: 1/2 tsp
Oil: 2 tsp
Baking Soda: 1 and Half tsp
Baking Powder: 1/2 tsp
Yogurt: 1/3 Cup
Milk: 1/3 Cup
Finely Chopped Coriander: 1/4 Cup
Salt and Red Chili Powder As Per Taste

Procedure:

Preheat oven at 400 F. Keep parchment paper on baking sheet.
Heat oil in one kadhai. Then add chopped onion, capsicum, garam masala and salt. Cook it for 4-5 minutes. Let it cool.
Then add all flours, baking soda, baking powder, red chili powder and salt in a mixing bowl.
Add cooked capsicum in flour bowl. Mix it very well.
Then add yogurt and milk slowly to form a sticky dough.
With the help of spoon drop dough on to baking sheet.
Spray cooking oil on uncooked pakodas.
Place it in oven and reduce the heat to 350 F. Cook these pakodas till they become golden brown.
Serve these warm pakodas with any chutney or sauce or ketchup.

Adapted From: Madhuram

Trupti
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Eggless Scones

noreply@blogger.com (Trupti) — Fri, 13 Aug 2010 14:12:00 +0000

स्कोनस
Ingredients:

Self Rising Flour: 2 Cups
Soften Butter: 3/4 Cup
Sugar: 1 Cup (Depending on your taste)
Ground Almonds: 1/2 Cup
Raisins: 1/4 Cup
Warm Milk: 3/4 Cup
Dahi / Curd / Yogurt: 2 tbsp
Pinch of Salt

Procedure:

Preheat oven for 350 F.
Mix flour and butter in a large mixing bowl.
Then add sugar, almonds and raisins and mix well.
In another bowl mix milk and yogurt.
Then add milk - yogurt mixture in flour slowly and mix well to form a soft dough.
Shape this dough as you wish and place these scones in a baking tray.
Bake these scones for 20 - 25 min until they become golden.
Serve these warm scones with any Jam or Jelly.

Source - Monsoon Spices

Trupti
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Broccoli Upama

noreply@blogger.com (Trupti) — Thu, 05 Aug 2010 14:48:00 +0000

ब्रोकोली उपमा

Ingredients:
Finely Chopped Broccoli in Food Processor : 2 Cups

Boiled Eggs: 2

Dalia (Broken Wheat): 1/4 Cup

Finely Chopped Onion: 1/2 Cup

Finely Chopped Green Chillies: As Per Taste

Finely Grated Ginger: 1 tsp

Cumin and Mustard Seeds: 1 tsp

Oil: 2 tbsp

Cumin, Coriander Powder and Salt : As Per Taste

Procedure:
First of all in one pot keep broken wheat to cook.

Remove yellow bulk of egg and cut white part into small pieces.

Heat oil in one kadhai and give tadaka of cumin seeds, mustard seeds and green chillies.

Then add onion and fry until brown.

Then add ginger and fry for a minute.

Add food processed broccoli and small amount of salt. Mix well, cover it and cook it for 4-5 minutes.

Then add broken wheat, eggs, cumin - coriander powder and salt. Mix it very well and cook it for another 4-5 minutes.

Your upama is ready to eat. You can eat this upama as other upama. If you want you can eat this upama in boiled eggs. Cut boiled eggs into half. Remove yellow bulk and put upama into white egg and top with ketchup. You can serve broccoli upama like this in party too.

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Moong Soyabean Soup

noreply@blogger.com (Trupti) — Mon, 19 Jul 2010 14:03:00 +0000

मूग सोयाबीन सूप

Ingredients:

Whole Moong (Green Gram) : 1 Cup
Soyabean or Soya Granuals or Soya Chunks : 1/2 Cup
Tomatoes : 2
Ghee or Butter : 2 tbsp
Garlic Cloves : 3-4
Salt, Black Pepper Powder, Red Chili Powder, Coriander Powder, Cumin Powder: As per Taste

Procedure:

Pressure cook moong, soyabean and tomatoes.
Finely shred or cut garlic cloves.
Make fine paste of pressure cooked moong, soyabean and tomatoes.
Heat ghee in a heavy bottom sauce pan. Then add garlic and cook till they become golden brown.
Then add all powders in that and fry it for 10-15 seconds.
Then add moong paste, salt and water. Let it boil.
Serve this healthy soup with any crackers.

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Methi Ragi Soup

noreply@blogger.com (Trupti) — Mon, 12 Jul 2010 12:02:00 +0000

मेथी नाचणी सूप

Ingredients:

Ragi Flour : 1 tbsp
Finely Chopped Methi leaves : 1 Cup
Finely Grated Garlic : 1 tsp
Almond Powder or Ground Nut (Peanut) Powder : 1 tbsp
Ghee or Butter : 1 tbsp
Ajwain Seeds : 1 tsp
Water : 2-3 Cups
Salt and Pepper : To Taste
Grated Coconut For Garnishing

Procedure:

First of all make a smooth paste of ragi flour in one cup of water.
Then heat ghee in one sauce pan. Add garlic and let it fry till get golden brown.
Then add ajwain seeds, methi and little bit salt. Mix well and cook for 2-3 minutes.
Then add remaining water, salt, pepper, almond or ground nut powder. This soup becomes little bit thick after cooling so add water according to that.
When water boils add ragi paste. Mix it well. Cook it for 4-5 minutes and to avoid any lumps don't forget to stir in between.
Serve this hot and healthy soup in a bowl with grated coconut garnishing.

Carrot Apple Soup

noreply@blogger.com (Trupti) — Thu, 01 Jul 2010 13:44:00 +0000

गाजर सफरचंद सुप
Ingredients:

Carrots: 2 Large
Apples: 1 Medium
Coarsely Chopped Onion: 1 Medium
Butter: 2 tbsp
Grated Ginger: 1 tsp
Vegetable Stock or Chicken Broth or Water: As Required
Salt, Black Pepper to Taste

Procedure:

Peel apple and carrots. Core apple and cut into 1 inch pieces. Chop carrot into small pieces.
Heat butter in heavy sauce pan. Then add chopped onion. Cook them until tender or light brown.
Then add carrots, apple, ginger, salt, black pepper, stock or broth or water. Stir well, heat to boiling over high heat. Then reduce the heat, cover and simmer until carrots are very tender.
Remove pan from heat. Make smooth puree of this mixture.
Serve this delicious soup with swirl of cream.

Tandoori Brinjal (Eggplant) Slices

noreply@blogger.com (Trupti) — Tue, 30 Mar 2010 14:20:00 +0000

Ingredients:

American Eggplant
Ginger - Garlic Paste
Garam Masala
Red Chilli Powder
Small Onion
Small Tomato
Coriander Leaves
Yogurt
Lemon Juice
Salt to Taste
Oil

Procedure:

Wash and cut american eggplant into around 1 inch thick slices.
Grind onion, tomato, ginger garlic paste, coriander, salt, garam masala, red chilli powder to smooth paste.
Transfer this paste into large bowl. Add yogurt and lemon juice and mix well.
Make 3-4 slits to each eggplant slice so that masala can go inside.
Coat all slices with masala very well. Let these slices marinate for 30-40 minutes.
Preheat oven on 350 degree F. Spray cooking on a baking tray. Arrange these marinated eggplant slices and brush remaining marinade on them. Then spray some cooking oil on them. Cook these slices till they become soft, brown. It will take approximately 10 minutes.
Serve these hot slices as a snack with any kind of chutney/sauce or serve with rice, roti.

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Trupti
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Medu Vada (Urad Daal Vada)

noreply@blogger.com (Trupti) — Sat, 27 Feb 2010 22:39:00 +0000

Ingredients:

Skinless Urad Daal ( Skinless Blackgram Daal): 1 Cup
Finely Chopped Onion: 1/2 Cup
Finely Chopped Coriander: 1 tbsp
Finely Chopped Curry Leaves: 1 tsp
Cumin Seeds: 1 tsp
Shredded Fresh Coconut: 2 tbsp
Grated Ginger to Taste
Green Chillies to Taste
Salt to Taste
Oil to Fry

Procedure:

Wash urad daal 2-3 times and soak in enough water for 5-6 hours.
Grind daal to a smooth paste for long time with very very little water so that batter becomes very fluffy.
Then add remaining ingredients to the batter and mix well. If you make vadas immediately then they will not become very oily.
Heat oil in a kadai.
For making vadas, wet your hand and take small portion of batter. Make a small hole at the center of the batter with a thumb then slowly put in a oil. Add 2-3 vadas in a kadai at a time.
On medium heat deep fry these vadas from both sides till they become golden brown.
Remove these vadas and keep them on paper towel.
Follow this procedure for remaining batter.
Serve these hot vadas with any chutney, ketchup or sambar.

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Trupti
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Round Up of Tried and Tasted 'Wandering Chopsticks'

noreply@blogger.com (Trupti) — Mon, 09 Nov 2009 19:55:00 +0000

Here comes the round up of Tried and Tasted 'Wandering Chopsticks'.

Christine of Kits Chow tried Fried Rice with Chinese Sausage from here, Vietnamese Dessert Soup With Corn and Tapioca Pearls from here, Vietnamese French Braised Short Ribs from here, Peruvian Chicken Soup (Aguadito de Pollo) from here, Su Su Xao Tom from here.

Yasmeen of Health Nuts tried Vegetarian Lasanga from here.

David Nguyen of Houston Wok tried Xiu Mai (Vietnamese Meatballs) from here.

Priya of Priya's Easy N Tasty Recipes tried Latkes (Jewish Potato Pancakes) from here, Banh Kem Dua(Vietnamese Coconut Fan) from here, Buttermilk Biscuits from here.

Lan Pham of Angry Creations tried Ma Po Tofu from here.

Lata Raja of Flavours and Tastes tried Indian Naan from here.

Ksenia of Tales of Spoon tried Vietnamese Dessert Pudding with White Beans and Sticky Rice in Coconut Milk from here.

Usha of Usha Nandini's Recipes tried Banana and Coconut Frozen Yogurt Popsicles from here, Okra and Tomatoes from here.

Radha of Urban Bites tried Pork Patties and Vietnamese Rolls from here.

I tried Hummus from here.

I would like to thanks again Zlamushka of Zlamushka's Spicy Kitchen for starting this wonderful event, Wandering Chopsticks for sharing all these wonderful recipes and not but list all blogger friends. For the month of January I would like to suggest Priya of Priya's Easy N Tasty Recipes for Tried and Tasted event. I hope you all will participate in that event too.

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Hummus (Chickpea Spread) For T & T

noreply@blogger.com (Trupti) — Fri, 30 Oct 2009 16:15:00 +0000

I wanted to try hummus at home from long time but I didn't get time but today for Tried and Tasted I tried it and it came out yummy. Thanks Wandering Chopsticks for sharing this easy and delicious recipe. Thanks Zlamushka of Zlamushka's Spicy Kitchen for starting this wonderful event.

Ingredients:

Chickpeas: 1 15 oz Can or 1 Cup soaked overnight and cooked
Cumin Seeds: 1/2 tsp
Sesame Seeds: 1 tbsp
Garlic Cloves: 2
Lemon Juice: 1 tbsp
Mint Leaves: 2-3 (Optional)
Salt to Taste
Olive Oil : 1 tbsp
Red Pepper Powder For Garnishing

Procedure:

In a food processor mix all ingredients and process till fine paste. Make a fine paste of all ingredients in the food processor.
Serve this hummus in a dipping bowl or spread on crackers, pita bread. You can use this spread in different sandwiches or you can make just hummus sandwich. This hummus is perfect for kids for a snack time with crackers, raw vegetables.

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Trupti
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Tried and Tasted: Wandering Chopsticks

noreply@blogger.com (Trupti) — Mon, 05 Oct 2009 15:24:00 +0000

Hello friends, this month I am hosting this month's 'Tried and Tasted' event. This event is a brain child of Zlamushka of Zlamushka's Spicy Kitchen. The aim of this event is to explore other foodies tastes, appreciate them and confirm that their recipes are worth it.

This month's blog is Wandering Chopstick. The author of this blog is mysterious. She didn't want to reveal her identity :). She is from Southern California and blogging since June 2006. She loves to cook. She loves to try dishes from different cuisines. You can see her all recipes by cuisines here. So let's start cooking her lovely recipes.

The rules are simple:

Cook any recipe(s) from the blog of the month and post about it. Stay as true to the original recipe(s) as possible. Therefore, there is no need for re-posting it, simply link to the original post :-)

There is no time-frame for the original recipe. It can be as old as my grand-mother or as fresh as a mung bean sprout.

Link your post to HERE and to the original post. Please always link to both sites, so both blogs are given credit and you are avoiding copyright fuss. Feel free to use this wonderful logo made by Ksenia of Tales of A Spoon. .
Send me an e-mail to RecipeCenter@gmail.com with your name, your post URL as well as the original URL and a picture (any size).
Non-bloggers are more than welcome to participate. Simply e-mail me with your experience of what you cooked and please include a picture.
Deadline is the Oct 31st and the round up will be posted within a week.

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Methi Pakoda (Methi Fritters)

noreply@blogger.com (Trupti) — Wed, 23 Sep 2009 15:13:00 +0000

Ingredients:

Finely Chopped Methi Leaves: 2 Cups
Besan Flour (Chickpea Flour): 2 Cups
Butter Milk: 1 Cup
Roasted Sesame Seeds: 2 tbsp
Roasted Dry Shredded Coconut: 1 tbsp
Roasted Crushed Peanuts: 2 tbsp
Crushed Black pepper As Per Taste
Red Chili Powder, Salt, Sugar To Taste
Hing (Asafoetida) : 2 Pinches
Baking Soda: 3 Pinches
Oil For Frying

Procedure:

Mix all the dry ingredients together very well.
Then add buttermilk small amount at a time in this mixture. Mix everything well.
The batter should not be very thick or very watery.
Heat oil in a kadhai and add 2 tsp of hot oil in a batter and mix this batter very well.
Slowly add 1 tbsp of batter in a oil. You can make 4-5 pakodas at a time depending upon size of kadai.
Fry these pakodas till golden brown.
Serve these hot pakodas with any kind or chutney or sauce.

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Trupti
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Eggless Blueberry Muffins

noreply@blogger.com (Trupti) — Fri, 28 Aug 2009 14:10:00 +0000

Ingredients: For 12 Muffins

All Purpose Flour: 2 Cups
Baking Soda: 1 & 1/2 tsp
Salt: 1/2 tsp
Sugar: 1 Cup
Milk: 1 Cup
Oil: 1/3 Cup
Vinegar: 1 tbsp
Fresh Bluberries: 1 & 1/2 Cups

Procedure:

Preheat oven to 400 F. Line a muffin pan with liners.
Mix flour, salt and baking soda very well.
In a bowl mix sugar, milk, oil, vinegar very well.
Add dry ingredients to the wet ingredients and mix well.
Add blueberries and gently mix them in batter.
Fill muffin pan 3/4 and bake it for 20 to 25 min. until golden brown.
Let sit in pan for 5 mins before removing to cooling rack.
Enjoy these muffins anytime of the day.

Source - Madhuram

Now it's award time Sireesha of Mom's Recipes and Aparna of Aps Kitchen gave me Scrumptious Award'. Aparna also gave me 'Kreative Blogger Award', 'One Lovely Blog Award', 'I love Your Blog' award. Thank you very much Sireesha and Aparna for these wonderful awards.

I would like to share this award with all my blogger friends. So girls enjoy these awards.

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Varai Batata Vada (Swang Rice & Potato Vada)

noreply@blogger.com (Trupti) — Tue, 18 Aug 2009 15:40:00 +0000

Ingredients:

Cooked Varai/ Sauri/ Swang Rice: 2 Cups
Boiled Mashed Potatoes: 2 Cups
Coarse Powder of Roasted Peanuts: 1 Cup
Coarsely Crushed Cumin Seeds: 2 tbsp
Finely Chopped Coriander Leaves: 1 Cup
Finely Chopped Green Chillies: As per Taste
Lemon Juice: 2 tbsp
Salt To Taste
Oil for Frying

Procedure:

Mix all ingredients (except oil) very well and make a nice dough.
Divide this dough into lemon size balls and press each ball in between palms.
Heat oil in a kadhai and deep fry these balls into oil till they become golden brown.
Serve these vadas with any kind of chutney or sambar or ketchup.

Source: My Friend SBK

Don't Forget to check out my new collection of Jewelry Here

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Eggless Savory Cookies

noreply@blogger.com (Trupti) — Sat, 25 Jul 2009 16:25:00 +0000

Ingredients:

All Purpose Flour: 1 Cup
Softened Butter: 1/4 th Cup
Finely Chopped Onion: 1 Cup
Finely Chopped Green Chilli: 7-8
Finely Chopped Coriander Leaves: 1 Cup
Cumin Seeds: 2 tsp
Ajwain Seeds: 2 tsp
Baking Soda: 2 Pinches
Salt and Chilli Powder To Taste

Procedure:

Mix all ingredients very well and make a smooth dough by adding small amount of water at a time.
Preheat the oven to 325 degree F. Line 2 cookie sheets with parchment paper. Roll dough into walnut sized balls or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
Bake for 20 to 25 minutes in the preheated oven. Allow cookies to cool on the baking sheets for 10 minutes transferring to wire racks to cool completely.
Enjoy these cookies when ever you want.

Source: Ashwini

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Tandoori Chicken

noreply@blogger.com (Trupti) — Mon, 29 Jun 2009 20:10:00 +0000

Ingredients:

Chicken Legs: 6
Plain Yogurt: 1 Cup
Lemon Juice: 1 & 1/2 tbsp
Red Chili Powder: 1 tsp
Onion: 1 Small
Garlic Cloves: 3-4
Ginger: 1/2 Inch
Fresh Coriander Leaves: 1/2 Cup
Garam Masala Powder: 1 tsp
Kandyacha Masala (Goda / Black Masala With Onion, Garlic) : 2 tsp or As Per Taste
Salt To Taste

Procedure:

If chicken skin is not already removed then remove the skin and extra fat. Wash the chicken and pat dry with paper towel.
Make 6-7 horizontal slits on each leg piece . Make sure that you make slits on all sides of legs so that it will marinade nicely.
In a small bowl mix salt, half lemon juice and red chili powder. Apply this mixture on splits of chicken legs and keep aside for 10 minutes.
Make a fine paste of onion, ginger, garlic and coriander leaves.
In a large bowl mix yogurt, onion-ginger-garlic-coriander paste, garam masala, kandyacha masala or you can use store bought tandoori masala.
Apply this mixture on chicken legs very well. Cover these legs with cling film or lid and marinate in the refrigerator for at least 4-5 hrs or overnight will be good.
Preheat oven on 400 degree F. Spray cooking oil on baking tray. Arrange chicken legs on this tray. Apply some oil on these legs. Brush the remaining marinade on legs every now and then. This will keep chicken juicy and succulent. Cook this chicken until browned and no trace of pink remains in the center, 30-40 minutes.
Serve this hot tandoori chicken with sliced onion and lemon.

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Trupti
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Alu Vadi (Steamed Colacasia/Taro Leaf Rolls or Arbi Vadi or Patra)

noreply@blogger.com (Trupti) — Thu, 25 Jun 2009 14:40:00 +0000

Ingredients:

Alu (Taro/ Colocasia / Arbi) Leaves: 6
Besan (Chickpea Flour): 1 Cup
Green Chillies, Ginger, Garlic, Coriander Seed Paste: To Taste
Soda: 1 Pinch
Sesame Seeds: 1 tbsp
Tamarind Paste: 1 tsp
Jaggery: 1/2 tsp
Oil for Frying
Salt To Taste

Procedure:

Wash and clean alu leaves.
Add besan, ginger- garlic- green chillies - coriander seeds paste, salt, soda, sesame seeds, tamarind paste, jaggery and water. Make a thick mixture of all these ingredients just like pakoda batter.
Place leaves upside down and flatten the veins of leaves by pressing rolling pin.
Place largest leaf on flat surface. Apply some batter evenly on it. Place another leaf on this leaf and apply batter.
Roll these leaves from the base towards the tip. Repeat this procedure for remaining leaves.
Steam these rolls in a steamer or in a pressure cooker without pressure for 15-20 minutes. Insert knife or toothpick. It should come out clean. Remove rolls from steamer and let it cool.
Cut these rolls into small pieces. You can eat these vadies various ways. You can spread tempering on these pieces or you can shallow fry them or deep fry them till they become golden brown.
Sprinkle some shredded coconut or finely chopped coriander leaves on these vadies.
Serve these vadies as a side dish or as a snack with any sauce or chutney.

Dear Preethi of Preethi's Online Cookbook gave me 'One Lovely Blog Award'. Thank you very much Preethi for this award. I want to share this award with all my fellow blogger friends.

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Trupti
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Fruit Custard

noreply@blogger.com (Trupti) — Fri, 12 Jun 2009 13:01:00 +0000

Ingredients:

Milk: 3 Cups
Custard Powder: 2tbsp
Sugar: 1/2 Cup (or More)
Grapes: 1 Cup
Diced Apples: 1 Cup
Diced Mango: 1 Cup
Diced Banana: 1 Cup
Oranges: 1 Cup

Procedure:

In small bowl take half cup of milk and add custard powder. Mix it well to form a fine paste.
Pour remaining milk in a heavy bottom sauce pan. Boil this milk. Then add sugar.
While stirring milk continuously add custard powder paste in milk . Keep cooking and stirring this mixture till it gets semi thick liquid consistency.
Let it cool to room temperature.
Then add chopped fruits. You can use fruits of your own choice. Mix well.
Keep this custard in a freeze for at least half hour.
Serve this cold fruit custard any time of the day.

Dear Chaitra of Aathidhyam gave me 'Global Food Blogger Award'. Thank you very much Chaitra for this award. I am so honored. I will like to share this award with all my fellow blogger friends.

Comfort Food For Illness Round Up

noreply@blogger.com (Trupti) — Fri, 05 Jun 2009 13:30:00 +0000

Here comes the round up of Comfort Food For Illness.

All entries by alphabetical order:

Chakolya by Me
Convalescent Kootu by Shanti
Gujarati Khichdi by Nehal
Herbal Spiced Tea (Khadha) by Food fanatic
Kollu/Horsegram Rasam by Padma
Lettuce Soup by Sunita
Menasina Saaru/Pepper Soup by Asha
Milagu Jeeragam Rasam by EC
Mint Coriander Rasam by Pooja
MIRIYALA CHARU (PEPPER RASAM) by Rekha
Pathiya kozhambu/Herbal kozhambu by VidyaVenky
Peppercorns N Ginger Surasam by Priya
Pepper Milk by Priya
Pithale by Me
Ragi Ambli (Finger millet drink) by Sushma
Saag Paneer by DK
Spicy Rasam by Srilakshmi
Spinach Rasam by Ramaya
Stewed Ashgourd by Deepika
Sukku Kuzhambu(Dry Ginger Curry) by Padma
Wheat Rawa Kanji by Shanti

Now here are the entries from non blogger SS.

1. Garlic-Tomato Rasam.
Garlic has many medicinal properties when you are ill. The tomatoes and tamarind add Vitamin C. The pepper and cumin help digestion. You will feel better in no time!

Ingredients:

1 lemon sized lump of tamarind, soaked in 2 cups hot water, and squeezed out (save the water, throw the stringy stuff away).
3 tomatoes, grated or finely chopped
1/2 cup cooked and mashed toor dal, cooked with haldi and salt (if you cook it with 2 cloves crushed garlic, even better)
6 to 8 cloves garlic, crushed or finely minced
2 tsp cooking oil
1/4 tsp hing
1 sprig curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
water

Roast and grind to make rasam powder:
1 1/2 tbsp coriander seeds
1/2 tbsp cumin seeds
1 tbsp toor dal
4 dry red chillies (adjust amount to your taste)
2 tsp black pepper seeds

Coriander/cilantro for garnish

Method:
1. Heat the oil in a pot, temper with hing, mustard seeds, cumin seeds, curry leaves. Add the crushed garlic and fry till the garlic is golden. Don't let it brown or burn. Then add the tomatoes and cook till tomatoes are done.
2. Add the dal, and tamarind water and simmer for a little while, till the raw taste of tamarind and garlic are gone. You may need to add more water to make up about 4-5 cups of rasam. Add salt to taste.
3. Add the rasam powder (start with 2 tbsp, let it simmer, taste, and add more if you want).
Garnish with coriander/cilantro sprigs.

2. Lemon Rasam
Definitely helps if your stomach is feeling 'off' because of the ginger and lemon. Plus the hot soup conquers any cold.

Ingredients:

1/2 lemon sized lump of tamarind, soaked in 2 cups hot water and squeezed out (save the water, throw the stringy stuff away).
2 tomatoes, grated or finely chopped
1/2 cup cooked and mashed toor dal, cooked with haldi and salt
freshly squeezed juice of 2 lemons
2 tsp cooking oil
1/4 tsp hing
1 sprig curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 inch piece ginger, peeled and sliced into thin coins and crushed
3 to 4 green chillies, slit
water

Rasam powder, as above (you need less for this recipe vs garlic rasam)

Coriander/cilantro for garnish

Method:
1. Heat the oil in a pot, temper with hing, mustard seeds, cumin seeds, curry leaves, crushed ginger and slit green chillies.
2. Then add the tomatoes and cook till tomatoes are done.
3. Add the dal, and tamarind water and simmer for a little while, till the raw taste of tamarind is gone. You may need to add more water to make up 4 to 5 cups of rasam. Add salt to taste.
4. Add the rasam powder (start with 1 tbsp - i.e. less than for other kinds of rasam, let it simmer, taste, and add more if you want).
5. When it is done, turn the heat off, and when the rasam is no longer boiling, add the lemon juice (add half, taste, add more if you want).
6. Garnish with coriander/cilantro springs.

I would like to thank you every one who participated in this. Now you all have atleast 23 recipes when someone get sick in the house :)

Bread Upma

noreply@blogger.com (Trupti) — Mon, 01 Jun 2009 18:50:00 +0000

Ingredients:

Bread Slices: 5-6
Finely Chopped Onion: 1 Cup
Coarsely Grated Carrot: 1/2 Cup
Frozen Peas: 1/2 Cup
Finely Chopped Green Chillies: 3-4
Finely Chopped Coriander Leaves: 1/2 Cup
Curry Leaves: 4-5
Mustard Seeds: 1/2 tsp
Turmeric Powder: 2-3 Pinch
Lemon Juice to Taste
Salt to Taste
Oil: 1 tbsp

Procedure:

Cut bread slices in to cubes.
Heat oil in a kadhai. Add mustard seeds and curry leaves. When they stop popping add green chillies. Fry green chillies for 1 minute. Then add onion. Cook onion till they become golden brown.
Then add turmeric powder, carrots and green peas. Cook them for 2-3 minutes.
Then add bread cubes and salt. Mix everything well. If bread is little bit dry sprinkle some water or milk. Add lemon juice and mix again. Cover this kadhai with lid and cook for 4-5 minutes. Stir it once in between.
Garnish with coriander and serve hot.

Tomorrow is last date of 'Comfort Food for Illness' event so hurry up.

Note: Hello Friends, recently I started jewelry making and selling. You can find some of my creation here. Please take a look at and let me know your opinion. If you like to buy those let me know.

Mango Salsa

noreply@blogger.com (Trupti) — Wed, 20 May 2009 17:54:00 +0000

I adapted this recipe from Indira of Mahanadi for Neha's MBP: Mango Masti event.

Ingredients:

Small Cubes of Riped Mangoes: 2 Cup
Corn Kernels: 1/2 Cup
Finely Chopped Onion: 1/4 Cup
Finely Chopped Tomato: 1/4 Cup
Finely Chopped Coriander: 1/4 Cup
Finely Chopped Jalapeno: To Taste
Lime Juice: 1 & 1/2 tbsp
Finely Grated Ginger To Taste
Salt To Taste

Procedure:

Cook corn kernels in the microwave for 2 minutes.
Then mix all ingredients very well.
If you want you can serve this salsa at room temperature or chilled.
Serve this healthy & tasty salsa with tortilla chips or eat with spoon like salad.

This is my entry for Neha's MBP: Mango Masti started by Coffee, Mahima's 15 minutes Cooking, Preeti's Festive Food: Summer Treat events.

Chakolya

noreply@blogger.com (Trupti) — Tue, 19 May 2009 13:08:00 +0000

Ingredients:

Wheat Flour: 1 Cup
Turmeric Powder: 1/2 tsp
Ajwain (Carom Seeds): 1/2 tsp
Red Chilli Powder: To Taste
Coarse Coriander and Cumin Powder: 1/2 tsp
Finely Chopped Onion: 2 Cups
Finely Chopped Tomato: 1 Cup
Coarse Ginger, Garlic & Green Chilli Paste: To Taste
Coarse Roasted Peanuts Powder: 2 tbsp
Curry Leaves: 5-6
Cumin and Mustard Seeds: 1 tsp
Tamarind Paste or Lemon Juice: 1/2 tbsp
Finely Chopped Coriander for Garnishing
Salt to Taste
Ghee or Oil: 1-2 tbsp

Procedure:

Mix flour, turmeric powder, ajwain (carom seeds), red chilli powder, coriander - cumin powder, salt very well and knead the dough of this by adding water and some oil. Keep this dough aside for at least 15-20 minutes.
Heat oil in a heavy bottom pan. Add cumin, mustard seeds and curry leaves. When they stop popping add ginger-garlic-green chilli paste. Fry for a minute. Then add chopped onions. Cook them till they become golden brown. Then add tomato and cook them till become soft. Then add cumin - coriander powder, turmeric powder and little bit red chilli powder. Mix well and cook for a minute. Then add tamarind paste, 4-5 cups of water and salt to taste. Bring it to boil.
In mean while make small balls of dough and roll them just like chapati / roti. With the help of knife or pizza cutter cut this roti into square or diamond shape.
Place these squares carefully into boiling mixture. Add peanut powder, cover the pot with lid. Cook for 10 - 15 mins on low flame. Adjust water according to desire consistency.
Garnish with coriander. Serve these hot chakolya with 1/2 tsp of ghee on it.

This is my entry for my Comfort Food for Illness event. 15 days remain to this event so share your favorite comfort food with all.

CFK:Rice Round Up

noreply@blogger.com (Trupti) — Mon, 11 May 2009 20:05:00 +0000

Here comes the round up of CFK:Rice event.

Different Rice Dishes:

Ariyum Kadalayum (Black channa Rice) by Mia
Beetroot Rice by Deepa Hari
Beets N Kalonji Masala Rice by Priya
Bisibela bath by Manjusha
Brown Rice Pilaf by Food Fanatic
Carrot-Capsicum Lemon Rice by Maya
Carrot Rice by Vaishali
Carrot Rice by Sree
Carrot Coconut Rice by Saritha
Carrot spinach Brown rice pulao by Ashwini
Chickpeas N Vegetable Rice by Sweatha
Coconut Milk Rice With Double Beans Gravy by Vidya
Coconut Rice by Ashwini
Corn Pulao by Vidya
Coriander N Soyachunks Pulao by Priya
Cucumber Yogurt Rice by Usha Rao
Curd Rice by Manjusha
Curd Rice by Pavani
Curd Rice by Saritha
Dadhojanam (Curd Rice) by Kalyani
Egg curry with Curried Rice by Bhawana
Egg Fried Rice by Divya
French Beans N Red-Bellpepper Rice by Priya
Jeera Peas Rice by Malini
Kesari Bhat by Kavya
Khichadi by Bhagyashree
Khichdi by Divya
Mango Pulihora by Lakshmi
Mexican stir-fry Rice by Mahima
Microwave Cashew Rice by Priya
Moghlai Kichdi by Viki
Sambar Rice by Pooja
Spinach rice by Sailaja
Onion Rice by Saritha
Pongal by Pavani
Pundi Gatti by Shreez
Tamarind Rice by Priya
Tomato Curd Rice by Kavya
Tomato Rice with a hint of Bell pepper's by Varsha
Vangibath(Eggplant Rice) by Pratibha
Vangi Bhaat by Lavanya
Vegetable Fried Rice by Sowjanya
Vegetable Fried Rice by Hemamalini
Vegetable Pulao by Malini

Dishes with Other Forms of Rice:

Bhakri by Me
Bhel by Rohini
Bhel Puri by Sree
Brown Rice and Besan Uttappa by Asha
Coconut Sevai by Vidya
Colorful Cocktail Idlis by Madhuram
Colorful Idiyappams by Me
Idli by Me
Idli Chaat by Kalva
Lemon Sevai by Vidya
Mini Oothapams by Meera
MW Chivda by Vidya
Onion Carrot Oatmeal Poha by Vidya
Poha by Priti
Poha/Aval Kesari by Priya
Poha by Sunita
Susla (Puffed Rice Upama) by Preeti
Tomato Poha by Vidya

Sweet Dishes with Rice:

Aval Payasam by Sharmi
Carrot Poha Kheer by EC
Chawal Ki Kheer/ Pal Payasam by Lissie
Coconut Pala Payasam by Pooja
Manoharam by Jayashree
Mishti Bhaat by Malini
Pal Payasam by Mahima
Rice Pudding by Pavani
Thenkuzhal by Jayashree

I would like to thank you Sharmi of Neivedyam for starting this lovely event and all my blogger friends who made this event suceeseeful. I think I covered all entries. If I missed someone's entry please let me know.

Update:
2 new late entries Spinach rice , Poha added

This months ingredient is Tomato. Last date of this event is 31st May. So don't forget to send your tomato entries.

Colorful Idiyappams

noreply@blogger.com (Trupti) — Sat, 02 May 2009 01:59:00 +0000

Ingredients:

Rice Flour
Raagi Flour
Tomato Puree
Spinach Puree
Turmeric Powder
Ajwain Seeds (Caraway Seeds)
Salt to Taste
Red Chili Powder to Taste

Procedure:

For green idiyappams add rice flour, ajwain, salt, red chili powder and spinach puree. Mix it well and make a dough of it. If required add some water.
For pink idiyappams follow the same step just instead of spinach puree use tomato puree.
For yellow idiyappams follow the same step just instead of any puree add turmeric powder.
For brown idiyappams add raagi flour, ajwain, salt, red chili powder and make a dough.
Take a part of the dough and put it into the idiyappam presser or chakali press and press it into previously greased idli plates or any plate with moist cloth on it.
Steam them in idli maker or any steamer for 10 minutes.
Serve these colorful idiyappams with any sauce, chutney or any curry. I am sure your kids will love this colorful treat.

This is my entry for my CFK:Rice event brainchild of Sharmi of Neivedyam.

Kothimbir Wadi (Steamed and Fried Coriander Squares)

noreply@blogger.com (Trupti) — Thu, 30 Apr 2009 23:20:00 +0000

Ingredients:

Finely Chopped Coriander Leaves and Young Stems : 2 Cups
Besan or Chickpea Flour: 1 Cup
Rice Flour: 1 Cup
Finely Chopped Green Chillies: To Taste
Red Chilli Powder: To Taste
Coarse Powder of Almonds & Cashews: 2 tbsp
Ginger Garlic Paste: 2 tsp
Garam Masala: 2 tsp
Turmeric Powder: 1/2 tsp
Roasted Sesame Seeds: 1 tbsp
Lemon Juice: 1 tbsp
Salt to Taste
Oil for Frying

Procedure:

Mix all the ingredients except oil and both flours very well and keep aside for 10 minutes.
Then add both flours, mix well. Add little water at a time and mix everything to form a nice dough just like chapati dough.
Make 3 balls of this dough. Roll each ball into cylindrical shape of 1 inch width.
Grease steamer plate with oil or place wet cloth on rice cooker steamer. Place dough on this plate and cook them for 20 to 25 minutes. Insert toothpick in the dough, it should come clean.
Let it cool for a while. Cut cylindrical dough in half inch discs. You can eat these like this or if you want you can shallow fry or deep fry them.
Heat some oil in pan and shallow fry wadis till they become golden brown. Once they start becoming brown sprinkle some roasted sesame seeds.
Serve these hot with any kind of chutney or sauce or you can eat just like that.

This is my entry for Cilantro's JFI-Cilantro event started by Indira of Mahanandi.