Veg Delicacies!!

My Passion For Cooking!!

2012-01-29T22:58:00.000-08:00

Try Out My New Recipe 'Refreshing Strawberry Milkshake !!!

I start this Blog with a Sincere Prayer and Humble Salutations to my Sadguru Sri Shirdi Sai.This Blog is all about sharing my 'Cooking Ventures' I assure all my friends that the recipe's I post here are Simple,Delicious,Tested,okayed and worth giving a shot...Keep Visiting...and Keep Trying Them Out!!!

'Cooking' is one of my all time Favorite Hobbies!!!

In My Opinion Hobbies are something which are practiced for interest and enjoyment,rather than financial reward..

I always believe that 'Cooking' is an art which can be Achieved or Mastered by mere practice.The perfect blending of the Ingredients, Flavor and Timing results in an 'Idyllic Dish'.

This is one such field where there is always a scope for Improvement,Creativity and Individuality...

I owe my sincere Gratitude to My Husband, Mother and Mother-in-law, who are constantly helping me in Perfecting the recipe's and Tweaking them to make them 'Just Right'....This is my First Toddler Step In the 'Giant Culinary World'...

Strawberry Milkshake

2012-01-29T08:04:00.000-08:00

Nature is the Best Gift God has Bestowed on us..Though Nature Parades all four seasons with the same pride,Autumn takes the lead with its Serene Galvanic Beauty..Autumn is the season in between Summer and Winter where the Mother Nature is at its Best..You could just hop in your car and take a long drive to the Green Paradise or the Hill Top to Adore and Appreciate the free Asset which we have...

Fruits and Vegetables are the next best creation of Nature which are a natural source of Energy which gives the body many Nutrients to keep us going..

To take further pleasure of the season I decided to Relish the Strawberry Milkshake ...

Strawberry is a fruit widely applauded for its characteristic Aroma , Bright Red Color,Juicy Texture and Sweetness and of course loaded with lots and lots of Antioxidants,Magnesium,a good source of Vitamin C...It also helps in keeping Eyes and Bones Healthy..

Strawberry Milkshake

Ingredients:

1)1cup fresh strawberry

2)2 to 3 Tbsp Sugar(adjust according to your taste bud) or can be replaced with 2 to 3 Tbsp Honey

3)1/2 to 1 cup milk and 1/2 cup water

4)Ice cubes

5)Few chunks of strawberry

Method:

1)Blend all the above ingredients except strawberry chunks into a fine puree

2)Finally add the strawberry chunks to the blended puree.

Tips:

1)Few scoops of vanilla Ice cream can be added to enhance its richness

2)Replace milk and water with curds or yoghurt and refreshing strawberry lassi is ready in a minute.

Enjoy this Cool Refreshing Strawberry Milkshake

Baby Corn Curry

2012-01-23T10:07:00.000-08:00

Getting Up early on cold winter mornings is a tough task for all of us who would like to Curl Up under a quilt and wait for the Lethargic Sun to get into action and warm up for us to an extend where we can easily venture in to the Kitchen with out Shuddering too much.

On one such Chilly day I prepared Hot Baby Corn Curry and the dish turned out be an Idyllic and perfectly Harmonized with the Weather.

Baby Corn

Baby Corn is most common in Asian Cuisine,it is eaten both raw and cooked.It is also called as Candle Corn or Cereal Corn and can be seen in the wide variety of dishes starting from Salads to Manchurians..

Baby Corn Curry

Ingredients:

1)1 cup baby corn(cut into 1 inch pieces)

2)1 big onion chopped

3)1 big tomato diced

4)1Tbsp ginger garlic paste

5)1 tsp garam masala

6)2 tsp red chilly powder

7)1 tsp sugar

8)1 tsp turmeric

9)salt as per the taste

10)1tsp mustard seeds

11)1tsp coriander powder

12)3 Tbsp butter or vegetable oil

Method:

1)Take butter in a kadai,add mustard seeds

2)After the spluttering stops add baby corn pieces,turmeric powder and pinch of salt.Fry for 5 minutes

3)Add chopped onion and ginger garlic paste.Fry until the onion turns translucent.

4)Add diced tomato,red chilly,garam masala,sugar and cover the lid and allow it to cook for 5 minutes.Add water if required.

5)Check the seasonings and cut the flame to off.

Baby Corn Curry is ready,serve hot with chapathi's and pooris.

Tip:

1)Few tsp of roasted ground nut or peanut powder can be added to get the crunchy texture.

2)Kasoori Methi can be added to enhance the flavor.

3)Baby corn can be pressure cooked if you don't like the crunchy texture of the corn.

Veggie Almond Kurma

2012-01-15T06:57:00.000-08:00

The Early Morning Always Elites me with the Soft Breeze Swirling on my face, the Chirping Birds Flying and Singing Happily and the Golden Sun Rays Peering through my window.This is just one Prodigy of the Nature which Happens Everyday.This Rejoiced my hungry eyes and now it was the time to Gobble my hungry stomach.

My today's recipe is mixed veggie curry kurma or korma.A korma is a dish made using combination of veggies along with yogurt,cream,coconut milk or any nut and seed pastes.The spices and the vegetables decides the taste of the korma.Any Summation or Diminution of spices and vegetables yields an altogether new taste and a recipe.

Ingredients:
1)12 to 15 almonds/badam soaked overnight
2)2 cups mixed vegetable(any of your choice)
3)1 chopped onion
4)1 chopped tomato
5)1 cup milk
6)3 tsp sugar
7)5 to 19 pepper corns
8)1/2 inch cinnamon stick
9)1 Tbsp ginger garlic paste
10)5 to 6 dry red chillies
11)2tsp jeera/cumin
12)1Tbsp coriander seeds
13)3Tbsp vegetable oil
14)1tsp mustard seeds
15)salt as per the taste
16)coriander leaves for garnishing
17) 4 to 5 cloves
18)mustard seeds

Method:
1)1)Pressure cook the veggie carrot & Beans
2)Dry roast cumin,coriander,red chillies,pepper, cinnamon,cloves.
3)Blend tomato ,almond and the spices into a fine paste.
4)Take oil in a Kadai/Wok,add mustard seeds,when it starts to splutter add finely chopped onion and fry until the onion turns into translucent (By adding little salt)
5) Add the remaining veggies including Cauliflower(Wash the cauliflower throughly)
6)Add the masala paste and dilute it to the required consistency by adding milk
7)Add sugar and salt and cover the lid(helps in absorbing the seasoning) for 5 minutes
8)Switch off the flame when Veg Kurma is ready..
9)Garnish with Cilantro/Coriander.

Veggie Almond Korma is ready,serve hot with Chapathi,Roti or with Poori's.

Biscuit Halwa/ Biscuit Halbai

2012-01-02T10:18:00.000-08:00

New is the year, New are the Hopes and the Aspirations,

New is the Resolution, New are the Spirits and

Forever my Warm Wishes for all My Folks.

Have a Promising and Fulfilling New Year.

With Diwali and Christmas over,it is Once again that Time of the Year when we start making Resolutions.We all have Goals and Dreams that keep us going and Envisioning our Future..

Well it is the Second day of the New Year and I am just now fulfilling one of the New Year resolutions,that is to blog more often.

The Limelight of any Celebrations is the Food.The dish which I am blogging about definitely steals the show with its Whimsical results and its Freshness Jacks up the whole Merry Making Mood..

Biscuit Halwa(Biscuit Halbai)

Halbai(Halwa) is a very Tasty and a Unique Mangalorean dish prepared using rice,jaggery and coconut. This traditional recipe calls for prior preparation. Biscuit Halwa is a nice Detour to this classic dish,which lands us with almost Kindred to the old one but with remarkably less time.

Ingredients:

1)2 cups Biscuit(preferably parle- G)

2)1 1/2 cup milk

3)2Tbsp rice flour

4)3 Tbsp Ghee

5)pinch of cardamom

6) Nuts for garnishing

7)6 Tbsp jaggery(depends upon the sweetness)

Method:

1)Blend the Biscuit,jaggery and cardamom into a fine powder.

2)Roast the rice flour and nuts using ghee until it turns into light brown (Until the nice aroma comes)

3)Keep a kadai,add biscuit powder mixture,milk,and the roasted rice flour and keep stirring.

4)Add 2Tbsp ghee when everything comes together and stir until ghee starts leaving the pan.(mixture should be like chapati dough)

5)Pour the mixture into a greased plate and cut into a desired shape.

Biscuit Halwa (Biscuit Halbai)

Tips:

1) Grated coconut can be added to enhance the texture and taste.

2)Should be refrigerated in order to preserve.

Beetroot Halwa

2010-12-02T06:52:00.000-08:00

There are times when Cooking Resonates My Mood.... During those times My good mood takes my sweet tooth into custody, whirls my Gutsiness and Impels my venture towards an Enticing Dessert..... Its not that I crave for Alluring desserts in happy times and Bitterly and Savory dishes at other times.....

This easy dessert recipe with its gorgeous red tinge , not only pleases the Palate but also fills the eyes with the joy.....

Beet-root
This juicy red beauty is loaded with vitamins A, B1, B2, B6 and C, an excellent source of calcium, magnesium, copper, phosphorus, sodium and iron.
While the sweet beet root has some of the minerals in its greens to a lesser degree, it is also a remarkable source of choline, folic acid, iodine, manganese, organic sodium, potassium, fiber and carbohydrates in the form of natural digestible sugars.
Its iron content, though not high, is of the highest and finest quality that makes excellent food that is blood building. This renders it highly effective in treating many ailments caused by our toxic environment and surrounding.

Ingredients:
1)2 cups grated beets
2)1 cup milk
3)3/4 to 1 cup sugar(tweak according to the sweetness of the beetroot)
4)Cardamom powder
5)2to3 Tbsp ghee
6)1 cup water

Method:
1)Take all the grated beetroot in a kadai,add milk and water..
2)Cover the lid and allow it to boil on a medium heat(for abt 10 to 12 min)
3)Once the beetroot is cooked,add sugar, cardamom powder,ghee and constantly stir until all the moisture is evaporated.
4)The mixture comes together and starts leaving oil(ghee)..
5)Switch of the flame and garnish with your favorite dry fruits.
6)Beet-Root Halwa tastes well when chilled.

Note:
1)The same dessert can be prepared using carrots,bottle gourd..

crispy Onion Uttapam

2010-11-24T20:20:00.000-08:00

When the onions and the coconuts marry in my mouth it will undeniably be an OMG moment.. Onion Uttapam is one of the hot favorite breakfast among Dosa Lovers and also a perfect banquet for those who crave for variety..To me the onion uttapam which my father makes is one of the best dosas I have ever relished till date..

A few minutes from now you will encounter a recipe for a sizzling hot Onion Dosa or Uttapam..

What's more delighting is a motley collection of uttapam can be put together using the same batter.Uttapam tastes great when the batter is either a day or two old or the batter has leavened little more..

Ingredients:

1)dosa batter

2)1 cup finely chopped onion

3)1/2 cup grated carrot

4)1/2 cup freshly grated coconut

5)3 to 4 green chillies chopped finely

6)Coriander/cilantro

7)salt(only if the batter has no salt)

8) vegetable oil to prepare dosa

Method:

1)Mix finely chopped onions,grated coconut,grated carrots,chopped green chillies,cilantro or coriander leaves and mix it well.

2)keep the skillet/pan on a medium flame,smear oil all over.
3)Take a ladle full of batter and spread over the skillet.The thickness and the size of the uttapam should be like a pan cake(thick and small)
4)spread the onion and coconut mixture on top of the uttapam,add oil on all sides and allow it to cook until the other side turns crisp and golden brown in color.(Cover the lid)

5)Gently flip the uttapam to other side and allow to cook until the onions turns crisp and golden brown in color.
6)Take out the uttapam from the skillet and serve hot with a coconut chutney.

Note 1: Preparation of Dosa Batter
1)Soak 1 cup of urad dal and 3 cups of dosa rice in a separate bowl atleast for 4 hours.
2)Soak a tsp of methi seeds,1/2 cup poha along with the dosa rice.
3)Blend all the ingredients together,add required amount of salt and keep aside for an overnight for the leavening/fermentation to happen.

Note 2:
1)The combination of the veggies can be varied according to the individual taste preferences.
2)Uttapam should be served instantly before it looses its crispiness.

Carrot Kheer

2010-11-11T17:57:00.000-08:00

I woke up today feeling like I haven't slept the whole night...Some thoughts kept shoving in my head and kept me out of the sleep.....I stared at my Personal diary,not knowing what to look for,wishing to find what's keeping me awake? Finally after some Juggling came to a conclusion that I have missed wishing some one who is very near and dear to me...My personal dairy didn't cheer me much,nothing seemed impending...When I was about to Cease, I saw some thing Scribbled on the last page,the closer view startled me.

It was a collection of recipes,which indeed prompted me to have a look at my blog..Now things fell into place...All these chaos was because I forgot to celebrate 'My First Blog Anniversary'.

Better late than ever,it was a Day of Celebration.What started off as an Hobby now blogging has become a passion.Credit to Blogosphere and Applause to all who helped me nurture my passion..

This delicious Carrot Kheer with its Vivacious Deep Orange color added more sparkle to my Joy..

Ingredients:

1)3 to 4 big sized carrots.

2)10 to 12 un roasted and un salted cashews

3)Pinch of Cardamom

4)1 cup thick milk

5)2 cups water

6)1tsp ghee(optional)

7)5 Tbsp sugar

Method:

1)Pressure cook the carrot by adding little water and a tsp of ghee until it becomes soft(skin should be peeled)

2)Blend cooked carrots,cashews,milk,pinch of cardamom,sugar into a fine paste.

3) Adjust the consistency by adding required amount of water.

Delicious Carrot Kheer is Ready to serve

Note:

1)Carrot Kheer should be refrigerated in order to preserve it.

2)Carrot Kheer tastes well when chilled.

3)Because of all the nutritional elements present in the carrot,the Kheer is not only delicious but very healthy as well.

Ridge Gourd coconut Curry / Hirekai Sihi

2010-11-10T07:07:00.000-08:00

On days like this when the mind is Overwhelmed with the Diwali Blues and the sky is darkened with the clouds and desperately waiting to pour the rain down.Such a foresight forced me to start my day on a sluggish note.

Suddenly a thought of entering the Kitchen lit up my spirits to some extend.Though I was Famished my mind was yearning for a new recipe. On that Cozy note I tried this simple recipe the result of which has not only brightened my day but also declared this as one of the Vitally Important Recipe on a Dispirited Day..

Ridge Gourd coconut curry is a simple south Indian curry which can be prepared on a shorter notice with some scant ingredients.

Ingredients:
1)1 cup diced tender Ridge gourd.
2)1 cup freshly grated coconut
3)2 to 3 green chillies split into half
4)salt as per the taste
5) Pinch of Hing/asofoetida
6)2 Tbsp Jaggery or Brown sugar

For Tadka:
1)2 tsp coconut oil/vegetable oil
2)1 tsp mustard seeds
3)2 dry red chillies(split into pieces)
4)Few curry leaves

Method:
1)Pressure cook the tender ridge gourd cubes by adding little water and a tsp of oil( 2 to 3 whistles)
2)Make a fine paste of freshly grated coconut,green chillies by adding little water(the paste has to be real fine)
3)Get this grounded coconut mixture to a boil,add pressure cooked Ridge Gourd(make sure it is not over cooked)
4)Add salt, pinch of hing,jaggery according to the taste.
5)Take a tsp of oil in small kadai,add the mustard seeds,split dry red chillies and a pinch of hing..After the spluttering stops add curry leaves and cut the flame.
6)Add this tadka to the ridge gourd curry.

Ridge Gourd coconut Curry is ready,serve hot with white rice or as a side dish for chapathi's and roti's

Note:
1)The same curry can be prepared using Snake Gourd.
2)Freshly grated coconut can be replaced with a fresh coconut milk.

Rajma Curry

2010-11-02T07:41:00.000-07:00

A few days ago a Strange Craving Randomly popped in to my head and when ever this happens I generally wait before Plunging in to the Kitchen giving enough time for the Hankering to Wane Off.

But this time the desire didn't shrink instead It kept pecking me in the middle of the night and that is when I decided to give this recipe a shot..Though this recipe is one of the recurring recipes on my dining table, I feel I have not tailored this recipe to the perfection and hence kept thinking about Improvising to get an Impeccable result..

This time I could say I am almost successful in hitting the Bulls-Eye and hence decided to save the image and blog about it...

Rajma Curry:
This Delicious healthy side dish is a very popular north Indian dish liked not only in North but allured all over the India as well..
The Kidney Bean with its dark red skin is named for its visual resemblance to a Kidney...
The preparation includes overnight soaking of the beans followed by the broiling of the beans and later mixing with whole spices....

Ingredients:
1)2 small cups Rajma/Red kidney bean soaked over night
2)1 large onion chopped finely
3)1 large tomato chopped finely
4)1 Tbsp ginger garlic paste
5)2 tsp red chilly powder
6)1 Tbsp coriander cumin powder
7)Kasuri methi(app 2 tsp)
8)1 tsp Haldi/Turmeric
9)1 Tbsp Garam masala
10)2 Tbsp fresh cream (optional)
11)2 Tbsp vegetable oil
12)1 tsp Cumin/Jeera
13) Coriander/cilantro for garnish
14)Salt and sugar according to the taste

Method:
1)Pressure cook Red kidney bean by adding a tsp of salt and few drops of oil.(min 4to 5 whistles)save the excess water..
2)take vegetable oil in a kadai,add cumin seeds,wait until it splutters,then add ginger garlic paste,onion and saute until it turns golden brown color(Add a pinch of salt)
3)add finely chopped tomato,haldi,the whole spice powder(garam masala,red chilly powder,coriander cumin powder) fry until the tomato becomes soft.
4)add cooked Rajma along with the water,add Kasuri methi(rub b/w the palms)salt,sugar and some more water if required.Cover the lid and allow it to cook for about 15 minutes until the Rajma bean cooks and soaks up all the flavor.
5)Finely add fresh cream,coriander leaves and cut the flame to off.

Rajma Bean curry is ready,Serve with hot Basumathi rice , parata ' or with roti's...

Note:
1)The preparation of the Rajma curry varies from region to region and from kitchen to kitchen ,Rajma bean tastes well if cooked with lots of whole spices..
2)Rajma should be soaked well and cooked well before consuming.. soaking for an overnight makes the bean softer and also helps in absorbing the flavor....
3)Adding little salt and oil while pressure cooking avoids Rajma bean getting over cooked.
4)Rajma curry makes a great combo with Jeera-Rice,plain Basumathi rice with pure Ghee and also with all kinds of Roti's..

Puffed Rice Poha/Upma - Mandakki Usli

2010-10-21T07:47:00.000-07:00

I was Gazing at the Window and got the glimpse of Spectacular Sunset that was about to happen.Instead of Focusing on the sun I decided to capture the beautiful golden yellow color.

Today's Weather gave the Impression that it is Perfect, and is going to stay like that for a while..To Enjoy this further my Husband and myself decided to take an Evening stroll.Cool Wind welcomed us with a slight Nudge and suddenly my husband decelerated his walking speed and was Baffled at the thing that just happened....I came to my senses and in my defense I started blaming at the street food,and the aroma which Magnetized me and slowly carried across the street with out even looking at the Signal...Before I get one more Snack Attack we decided to walk back..

The aroma which made me forget all the traffic rules kept wafting in my head.Hence determined to make a spicy dish as that of the street food but with a healthy tag...Just for the records, the epicure at my home(My hubby) gave a Thumps-up and declared it as an 'Healthy Snack'.

The Combination of the Spices and the lightness of the Puffed rice makes this dish a perfect choice for the Breakfast as well as the snack.

Puffed Rice:

Its a type of puffed grain made from rice,usually made by heating rice kernels under high pressure in the presence of steam.

Ingredients:

1)4to5 cups puffed rice

2)3to4 green chillies split in half

3)1 onion chopped finely

4)1 tsp turmeric/haldi

5)2to3 tsp sugar
6)salt as per the taste
7)2to3 Tbsp Dalia Split(Hurkadle,Puttani)
8)2 Tbsp vegetable oil
9)1tsp mustard seeds
10)1tsp Jeera/Cumin seeds
11)curry leaves and cilantro/coriander leaves for garnishing
12)1/2 lemon

Method:
1)soak the puffed rice in the water for about 2 minutes
2)Squeeze out the water and keep the soaked puffed rice aside(Make sure it doesn't soak much water)
3)Make a fine powder of Dalia Split and keep aside
4)Take oil in a Kadai,when the oil gets warm add mustard seeds,jeera.
5)After the spluttering stops add green chillies,curry leaves and chopped onion
6)Saute for about 5 minutes until onion becomes tender and turns light brown(Small amount of salt can make onions cook fast)
7)Add a pinch of turmeric,sugar and required amount of salt and saute for a minute
8)Add puffed rice(make sure there is no water) cilantro/coriander leaves and mix well
9)Add 2 to 3 Tbsp Dalia powder , sprinkle the lemon juice and cut the flame to off.

Mandakki Usli/Puffed Rice Poha is ready,Serve hot with a masala chai or a steamy hot coffee

Note:
1)After soaking the quantity of the puffed rice reduces drastically hence estimate the correct proportion for breakfast or for snack.
2)Adding Dalia split powder helps in bringing all the ingredients together
3)Mandakki Usli or Puffed rice poha should be eaten instantly as it gets soggy if kept for a longer time.
4)Mandakki Usli and Mirchi Bajji(spicy green pepper fritters) makes an ultimate combo..Try both the dishes together to get the maximum delight.

Mallige Idly or spongy Idly

2010-10-12T10:34:00.000-07:00

I was in a fix when one of our Relatives Telephoned us and Confirmed their Visit to our place..One of the most Vexing thing for me was to come up with an Easy and a Pleasing Recipe...As always I ran to grab My Mother's Recipe Book which in past has always rescued me in such Situations..

Two new recipes kept oscillating in my mind,finally after some Calculations I decided to go with one of the new recipes which could either Make or Break my day...

Spongy Idlis and coconut chutney served along with Delicious piping Hot Sambar surely makes my day but the Burning Question would be 'How to make soft and Fluffy idlis'?The new recipe which I stumbled on to was 'Mallige Idly' .These were the Softest and the most Fluffiest idli's I have ever eaten....With a Dubious Mind I gave it a shot and the result was truly Fantastic and worth all the trouble.

Ingredients:
1)1 cup urad daal
2)1 1/2 cup white rice-sona masoori ( dosa or idly rice are not ideal for this recipe)
3)1/2 to 3/4 cup Tapioca pearl (sabakki/sabudana)
4)salt as per the taste
5)Pinch of soda(optional)
6)1 tsp vegetable oil

Method:
1)Soak Urad daal for at least 4 hours
2)Soak rice and Tapioca pearl(Sabakki/Sabudana) in a same bowl for atleast 4 hours
3)Make a fine paste of rice ,sabudana and urad daal.
4)Add required amount of salt and a pinch of soda.keep it aside for an overnight or until the batter rises in volume.
5)Before pouring the batter in to the idly mold,whisk the batter thoroughly.
6)Add required amount of water in a idly container or any container where there is room for steam.
7)Grease the idly molds (use vegetable oil) and pour a ladle full of batter.
8)slowly place the idly mold or idly stand in the container and cover the lid.Allow it to cook for about 10 to 15 minutes on a medium flame.
9)After the idly's are done switch off the flame and allow it cool down before removing it from the mold.

Note:
1)The volume of the Mallige Idly(Spongy Idly)batter does not rise as much as the normal idly batter(Because of the absence of idly rava)
2)Make sure you cover 3/4th of the idly mold by batter.(Because there is no significant increase in the volume of the Idly after cooking)
3)Blending the ingredients into a fine paste helps in getting spongy Idlis.

Spongy Idlis are ready,serve with piping hot sambar or any chutney of your choice

Click this link to Check out onion sambar recipe :

onion sambar

Pumpkin Coconut curry

2010-09-30T07:54:00.000-07:00

What's more Comforting and Gratifying than sipping your favorite Masala Chai with the News paper on the side?

Today's My first cup of Tea seemed more tastier and soothing than the rest coz my dear Hubby seemed more relaxed and I was not rushing to the Kitchen to Break Our fast.Suddenly My attention was garbed by a column in a news paper where they posted an Italian Recipe....Apart from the recipe what's more striking to me was the Ingredients,it seemed as if some one had stolen all the ingredients from my pantry and came up with an Wholly new recipe..The reason why I was so Astonished was, the same Ingredients have put an entirely New spin on the Dish.....Kitchen is truly a Magical Place where each Individual comes up with altogether a new recipe with almost the same Ingredients....

Now coming to my Recipe of the day,my today's pick is Pumpkin Coconut Curry.Hailing straight from the kerala the curry Doubtlessly pleases the palate.The Coconut Milk used in this curry not only Sweetens and Thickens but also makes it Richer and Tastier.

Ingredients:
1)1 Cup thick coconut milk
2)Pumpkin Diced into cubes(Bhoodh Kumbala kai)
3)4to 5 green chillies(split into half)
4)salt as per the taste
5)Pinch of Hing
6)1 cup water
7)Curry leaves

Tadka Ingredients:
1)2 tsp coconut oil/ vegetable oil
2)1 tsp mustard seeds
3)2 to3 red chillies(split into pieces)
4)curry leaves

Method:
1)Cook diced pumpkin and split green chillies by adding little water on a medium flame for about 5 to 10 minutes
2)When the vegetables are cooked halfway add thick coconut milk,curry leaves,Hing and salt according to the taste.
3)When it gets to a boil cut the flame to off.
4)Take coconut oil in a small kadai,add mustard seeds.
5)After the spluttering stops add split red chillies,curry leaves and switch off the flame.
6)Add this tadka to the pumpkin coconut curry.

Serve hot Curry with white rice or chapatis/Phulkas

Note:
1)Store brought coconut milk works well.In order to prepare fresh coconut milk blend freshly grated coconut by adding little hot water in to a fine paste.
squeeze out the thick milk(by discarding the blended coconut) from the blended paste and repeat this procedure at least once to get a thick sweet coconut milk.
2)The consistency of the curry should be thick so that it can be served as a side to chapatis and pooris.
3)Any favorite Legume can be added to the curry.(make sure the legume is pressure cooked before adding to the curry)

Arsina Ele Kadubu /Authentic Kerala Style Ade

2010-08-26T02:33:00.000-07:00

If I think of any Exotic Destinations backed with some Finger licking Flavor full Food then my train of thoughts has to make an Halt in kerala.

As My Mind Immersed deeply with the Serene Beauty of Kerala,suddenly a cool thought Nudged and insisted me on trying some Kerala Delicacy.My strong Southern Background helped me to attempt an Authentic Kerala Recipe..

This Classic Recipe is very popular and it is even served as a Breakfast in many Restaurants in Kerala.

I Really liked The Flavor,Taste and the Simplicity of it.Applause to my parents specially my Father who helped me in making this Fabulous Recipe....

(Arsina Ele)Turmeric leaf:

Turmeric is the root of a Tropical Plant related to the Ginger Family.Although most usage of the Turmeric is in the root powders,in some regions the leaves of turmeric are used to

wrap and cook food,specially in making Desserts...

Turmeric are widely used in India,mainly among the coastal regions where every backyard will have a patch of Turmeric growing in it....This Excellent Aromatic Herb Enhances the Flavor and The Taste of a Dessert.

Ingredients:

1)12 to 15 Turmeric leaves
2) 2 cups freshly grated coconut
3)1 1/2 cup jaggery or Brown sugar
4)pinch of cardamom
5)2 cups Rice Flour
6)Salt as per the taste
7)2 Tbsp Ghee
8)Water to make the batter

Method:
1)Boil some water in a pan,after it boils add turmeric leaves(keep it for 10 to 15 sec) and switch of the flame.(By doing this turmeric leaves become strong and does not tear)
2)Prepare a batter by adding little water and salt to the rice flour(The consistency should be like a Dosa batter).Make sure there is no formation of lumps in the batter.

3)On a medium flame mix jaggery,coconut,little salt and cardamom until the jaggery melts and blends nicely with coconut...Add little ghee and keep aside.

4)Keep water to boil on an Idli cooker (or any vessel where there is a provision for steam)
5)wash the turmeric leaves thoroughly and apply some ghee after wiping it gently.
6)Take a small amount of batter and spread it across the turmeric leaf.

Place some amount of jaggery and coconut mixture on the batter..

7)Apply the same procedure to all the turmeric leaves and Fold the leaf carefully....

Steam it for about 15 to 20 minutes(until the rice flour batter is cooked)
8)Kerala style Ade is ready,serve it hot with generous amount(optional) of ghee on top.(Before serving separate the Ade from the leaf)

9)Same dish can be prepared using Banana Leaf..

Health Benefits of Turmeric Leaves:
In Ayurveda Turmeric has many medicinal properties.
1)It helps in curing many stomach problems
2)A good Antiseptic for cuts,burns and bruises.
3) Also used as Anti-Inflammatory agent.

Bottle Gourd Sabji

2010-07-08T08:00:00.000-07:00

Foot Ball Fever is Engulfing most of us these days and my dear Hubby is no exception to this.His excitement Countdown is ticking pretty high for the final match.I rather not deny that I too love all the actions and the thrill which this game offers..

During this entire Foot Ball gala I completely forgot about the Dinner the other night.I rushed towards the kitchen and to my surprise I found Bottle gourd and Coconut staring at each other... Taking regular glimpses at the match I prepared this Bottle Gourd Sabji using Basic Ingredients..

After having this tasty delight I can proudly declare that we both enjoy Foot Ball more than anything..

Ingredients:

1)2 cups bottle gourd diced along with the skin(desired shape)

2)1 cup freshly grated coconut

3)2 tsp mustard seeds

4)5 to 6 dry red chillies

5)1 tsp haldi/turmeric

6)Pinch of Hing/Asafoetida

7)curry leaves

8)2 Tbsp oil

9)1/2 lemon sized tamarind soaked in Luke warm water(or microwave for 30 sec)

10)Salt and Jaggery(brown sugar) for the taste

Method:

1)Blend all the ingredients(coconut,haldi,hing, 1 tsp mustard seeds,dry red chillies,tamarind,jaggery)in to a fine paste by adding little water.

2)Take oil in a kadai,add mustard seeds,2 to 3 dry red chilly pieces.

3)After the spluttering stops add hing,curry leaves and the freshly prepared masala,fry until the raw smell from the masala vanishes.

4)Add diced bottle gourd,little water and cover the lid until the bottle gourd cooks.

5)When it is almost done add salt(check the seasoning) and switch off the flame..

6)Serve hot with phulkas or with roti's.

Bottle Gourd Sabji is ready to serve(Sorekayi Kayi-sasive Palya)

Jack Fruit Payasa

2010-07-04T21:44:00.000-07:00

Ever Since I remember, I was always Endowed with this Jack Fruit dessert on all my Birthday's..Luckily My Birthday falls on the Jack Fruit Season...I cannot think of any other fruit when this is on the table.. Its like Gala for me..I think All Mangaloreans will vouch for this.....

This Fruit is the most Common Sight through out Asia and more predominantly Popular in western Ghats of karnataka.I think this is probably the largest Edible Tree-Grown Fruit and Utilized to its fullest starting with the leaves to the Seeds.

Among many delicious recipes today I am Eying on the very pleasing,tasteful Jack Fruit Payasa.

Ingredients:

1)1 cup fully riped jack fruit

2)1 cup Jaggery/Brown sugar

3)1 cup freshly grated coconut

4)2 to 3 cardamom pods

5)1 Tbsp rice soaked in water

6)Pinch of salt

Method:

1)Take Jack Fruit(it must cut into small a pieces),Jaggery in a vessel.Add a cup of water and boil it on a medium flame(for about 10 to 12 minutes)

2)Blend freshly grated coconut,cardamom pods,soaked rice along with water(add little more water if required) in to a fine paste

3)When the jack fruit is cooked and becomes tender add this blended coconut paste and boil until the raw smell from the coconut vanishes

4)Add a pinch of salt and switch of the flame

5)Can be chilled before serving or can be served hot.

Tips:

1)Adding a small amount of rice while blending helps in getting the right and thick consistency.

2)Adding very small amount of salt to any dessert helps in bringing out the sweetness from the fruit or from the dessert.

3)After the Jack Fruit is cut,latex(glue like) is collected on the knife,to remove this hold the knife on a medium flame until the latex starts to melt..Wash it after it cools down.

Jack Fruit Payasa is ready to serve

Pudina Vermicelli Pulav(Shavige Pulav)

2010-06-29T20:43:00.000-07:00

Today If you have already made up your mind to spend less time in the kitchen and yet promise to have a Delectable Breakfast then you are at the right place..The Recipe which I am Blogging about is very unique Hailing from the Western Ghats of Karnataka(Malnadu) and Swears to Please the Palate as well as the Guest...I received this recipe from one of my Aunt in Shimoga who is a Genius in creating such Unique and Tasty dishes....Try out this simple dish and make your day special......

Ingredients:
1)1 whole bunch Fresh Pudina/Mint leaves
2)1/2 bunch cilantro /Coriander leaves
3)1 cup vermicelli/Shavige
4)4 to 5 green chillies(according to your taste)
5)1 tsp cinnamon powder
6)4 to 5 garlic cloves
7)1 cardamom
8)1/2 inch Ginger
9)1/2 cup freshly grated coconut(optional)
10)1 1/2 cup water(to cook vermicelli)
11)salt and sugar(jaggery) as per the taste

For Tadka:
1)2 Tbsp vegetable oil
2)1tsp mustard seeds
3)1tsp urad daal
4)1 tsp channa daal
5)curry leaves
6)10 to 12 cashews

Method:
1)Blend whole bunch of cleaned pudina/Mint ,cilantro/coriander leaves,ginger,garlic,green chillies,cinnamon and Cardamom using little water.(make a fine paste)
2)Roast vermicelli by adding a tsp of oil until it turns to light brown color and keep it aside.
3)Take a kadai and add the remaining oil,when it is warm add,mustard seeds.
4)After it splitters add urad daal,channa daal,cashews and roast until it turns light brown.
5)Add curry leaves and the blended masala and fry until the raw smell vanishes
6)Add one and a half cup water and allow it to boil.( maximum flame)
7)After it starts boiling add roasted vermicelli and cover the lid and allow it to cook by reducing the flame to medium.
8) when the vermicelli is almost cooked ,add salt and sugar according to the taste(if salt and sugar are added initially then vermicelli may not cook properly)
9)Cut the flame to off when it is done fully and serve after 5 minutes by adding freshly grated coconut on top.

Pudina Vermicelli Pulav(Shavige Pulav)

Cucumber Chutney

2010-06-22T06:21:00.000-07:00

Cooking can be really Exciting and Fun if we move little ahead from our Comfort Zone by pushing our Limits..I have always Adored those cooks who by just looking at the pantry or refrigerator,Pull together the Right Ingredients and make an amazing meal out of just what is there..

Today I am Blogging about one of such Fun dishes which happened on a trail basis and fortunately it got Okayed Instantly by my Husband and hence Fitted Perfectly to get posted.

Ingredients:
1)Cucumber diced in to small pieces(The one's which are eaten fresh as slicers and Picklers)
2)1 cup freshly grated coconut
3)3 Tbsp Urad daal
4)1 tsp Fenugreek/Methi seeds
5)3 to 4 Green chillies
6)1/2 lemon sized tamarind
7) Pinch of Hing
8)Salt and jaggery as per the taste
9)2 tsp oil

For Tadka:
1)2 tsp vegetable oil
2)1 tsp Mustard seeds
3)2 to 3 split red chillies(dry)
4)Curry leaves
5)Pinch of Hing

Method:
1)Take oil in small kadai,add urad daal,hing,fenugreek seeds and roast until the raw smell vanishes(about 3 to 5 minutes)
2)Add tamarind,coconut grated,green chillies and roast until the raw smell from the coconut reduces(for about 5 to 8 minutes)
3)When it cools down add everything to the blender and blend once using little water,then add diced cucumber(keep aside small amount of diced cucumber aside) ,jaggery, salt and blend in to paste(not very fine) .
4)Make sure it is well seasoned and add diced cucumber and mix thoroughly.
5)Take oil in small kadai,add mustard seeds,dry red chillies(split into small peices),hing and curry leaves.switch off the flame when mustard starts to splutter.
6)Add this tadka to the blended mixture and switch off the flame.

Cucumber Chutney is ready,serve with steaming hot white rice or with Dosa's and Idli's.

Egg Plant/Brinjal Sambar(Badnekayi Hasi Huli)

2010-06-15T21:50:00.000-07:00

Today is not just any other day,its quite special for me in its own way....

I know the above sentence of mine would make all of you wear your thinking cap for a while.You all might be guessing, Is it my Birthday,Anniversary,or Festival??It is none of the above...

It is Special because this is my Maiden Post from my mother land.

As the popular Saying goes 'Time and Tide Wait for none,Things seems to Change fast,I still remember, a fortnight ago I was in US busy in winding Up everything,packing,shopping,the Excitement which I had while returning back to my country.

Now here I am ,Basking in the beauty of Mangalore,Relishing some best food in the town,catching up some old friends,sitting on my favorite couch and putting all my thoughts in to this post...

Lets Focus on today's recipe,my pick for the day is Brinjal Sambar,this sambar is one of the most loved and versatile recipes.Since Eggplant or Brinjal is a good Absorbent,it soaks up all flavor and makes it as one of the aromatic sambar which is just right and an ideal match for white rice orwith the popular boiled rice(red rice) of Mangalore.

Ingredients:

1)4 to 5Brinjal/Egg plant

2)1 cup freshly grated coconut
3)3 Tbsp coriander seeds
4)2 Tbsp Jeera/Cumin seeds
5)6 to 7 dry red chillies
6)pinch of Hing and Haldi
7)Jaggery/Brown sugar as per the taste
8)1 cup Toor daal
9)1/2 lemon size tamarind
10)salt as per the taste

For Tadka:

1)2 tsp oil(any cooking oil)
2)1 tsp mustard seeds
3)2 dry chillies(cut in to pieces)
4)Pinch of Hing

5)Curry leaves

Method:
1)pressure cook toor daal using little water,haldi and tsp of oil until it gets crumbled
2)soak tamarind in a Luke warm water for about 10 minutes or microwave for 30sec
3)Add tamarind juice to the diced Brinjal,curry leaves,haldi,hing and cook them on a medium flame.(cover the lid)
4)Blend coconut,haldi,coriander seeds,jeera,red chillies,hing in to fine paste by adding little water.
5)When the Brinjal is half cooked ,add freshly blended masala paste,pressure cooked daal and allow to cook until the raw smell of the masala vanishes and brinjal starts to soak up all the flavor.
6)Add salt and jaggery as per the taste and switch off the flame after it gets to a boil.
7)Take oil in a kadai,add mustard seeds,hing and dry chillies,add this tadka to the samabar when the mustard seeds starts spluttering.
8)Eggplant sambar/Brinjal sambar is ready,serve Hot with White Rice or with Boiled Rice.

Egg Plant or Brinjal sambar(Badnekayi Hasi-Huli)

Onion Sambar(Ideal Choice for Idli and Dosa)

2010-05-19T06:22:00.000-07:00

Idli's are more Scrumptious and Adorable if paired with a Flattery Vegetable Sambar...

Sambar is one of the most loved dishes of south Indian Cuisine..It accompanies with almost anything...Every South Indian house holds a secret and a traditional recipe..

My Mom makes the best and most delicious sambar's which I could ever think of..Addition of new vegetables and new masala creates a gate-way for a new sambar recipe...

The main Taste maker in the sambar are the masalas which goes in and to some extend vegetables also plays a vital role in enhancing the flavor...My Mom has some oodles of sambar recipe,today my pick is simple,spicy yet very Tasty...

Idli and my mom's Sambar recipe is like a Match Made In Heaven,I bet you cannot Resit...

Ingredients:
1)1 small cup Toor Daal
2)1 big sized chopped tomato(or 2 small ones)

3)1 big sized chopped onions
4)1/2 lemon sized tamarind(can adjust with the sour ness of the tomato)
5)pinch of Turmeric and Asafoetida
6)3Tbsp Coriander seeds
7)2 Tbsp Cumin seeds
8)1 tsp Red chilly powder
9)4 to 5 dry red chilly
10)Jaggery as per the taste
11)salt as per the taste
12)cilantro/coriander leaves
13)1/2 cup grated coconut
14)curry leaves for garnishing
15)3 Tbsp oil
16)1 tsp mustard seeds

Method:

1)Dry roast the cumin & coriander seeds for about 1 to 2 minutes

2)Blend all the Ingredients(cumin,coriander,turmeric,hing,dry red chillies,tamarind,grated coconut) in to fine paste using little water

3)Take oil in a Kadai,when the oil gets to warm add mustard seeds.

4)When the spluttering stops add finely chopped onions,curry leaves and fry until the onion becomes translucent.(by adding a pinch of salt)
5)Pressure cook toor daal,by adding little water,haldi and a tsp of oil (takes 3 to 4 whistles)

6)Add finely chopped tomato,little water and cover the lid until the tomato become tender

7)Add the blended masala,red chilly powder,give it a nice stir,add required amount of salt,jaggery,hing,cooked daal,turmeric(water if needed) and allow to boil for about 6 to 8 minutes

8)Check the seasoning,add cilantro and switch off the flame.

Tip:

1)Vegetables can be varied according to the individual taste preferences.Small onions makes sambar even more flavorful.

2)Instead of cumin coriander seeds,we can directly add cumin coriander powder.

Onion Sambar is ready,serve hot with Idli,Rice or Dosa

Kerala Style Avial/Aviyal !!

2010-05-12T20:19:00.000-07:00

'Kerala' Fondly Referred to as 'God's Own Country' not only holds a spectacular destination spot for tourist but also an amazing Paradise for Epicures...Kerala Cuisine is famous for its Unique traditional recipes and the mild spices used in the dishes leaves an Unforgettable Zest to the Tongue...

All Most Every dish prepared in Kerala has Coconut and the spices which goes into the dish makes it special and tastier in its own way...
Among many other finger licking dishes I think Avial is one dish which stands out from everything else..It is surprising to know that this delicious nutritious dish is made from the left over veggies...As this dish demands no particular vegetables, so almost any vegetables can be added according to their individual taste preference...

During My growing-up years I remember this was one Requisite dish which was always present on any special occasions or during any celebrations...People who apprise the aroma of pure Coconut oil would surely fall in love with this dish as this dish calls for coconut oil,which in deed helps in taking the flavor to the next level...

Ingredients:
1)1/2 cup potato chopped length wise
2)1/2 cup Chopped Tondekayi/Tindora
3)1/2 cup chopped Drumstick
4)1/2 cup Chopped unripe mango(optional)
5)1/2 cup chopped carrots
6)1/2 Cup beans
7)Curry leaves
8)1 tsp jeera/cumin
9)5 to 6 green chillies
10)1 cup curds(should be at room temperature)
11)small piece Tamarind
12)3 Tbsp Coconut oil( or any cooking oil)
13)pinch of Haldi/Turmeric
14)1 cup fresh grated coconut

Method:
1)Take a big kadai,add all the veggies starting from the hardest,add little water until the veggies are immersed 3/4th.
2)Add a tsp of coconut oil and allow it to cook(takes around 15 to 20 min) by covering the lid.
3)Meanwhile make a fine paste of coconut,jeera,tamarind,turmeric and green chillies by adding little water.(the paste should be thick and smooth)
4)When the veggies are half way through add the freshly grounded coconut paste,curds,salt and adjust according to the required consistency(generally Avial be slightly thick than compare to the normal sambar)
5)At this point add coconut oil,curry leaves and cover the lid until the veggies absorbs all the masala
6)When once it is done switch Off the flame,serve with rice and papad..

Kerala Style Avial Is Ready,Enjoy With Rice and papad

Tip:
1)Addition of tamarind can be excluded if the curds taste sour or when unripe mangoes are used.
2Raw banana,Bitter gourd,Yam can also be added in preparing Avial..
3)Make sure that all the veggies are cut into equal length and size and also make sure veggies are not over cooked.

Fruit and Nut Burfi

2010-05-06T07:02:00.000-07:00

Today When I was talking to my Mom Over the phone she told me about this new sweet,I was dazzled to know that it just took her ten minutes to narrate the whole recipe...It Immediately sounded like 'My Kind Of Recipe'...Simple and Easy...

Its been while since I blogged about any sweet dishes and I think its absolutely Healthy to Indulge Ourselves for some sweets once in while...One of the my valid Justification for not blogging would be, I was so engrossed in tweaking my North Indian culinary skills, Though I admit many sweet dishes kept coming to my mind while I was churning curries and sabji's..

Fruit and Nut Burfi is the Simplest and Nutritious Sweet I ever had.It just takes very little time and ingredients and will be ready with in Minutes....

Ingredients:
1)1 cup dates(preferably Seedless)
2)1/4 cup cashews(approximately 3 to 4 Tbsp)
3)1/4 cup Raisins/dry grapes
4)1/4 cup pistachio
5)1/4 Almond/Badam
6)Pinch of cardamom
7)3 Tbsp Powdered Sugar

Method:
1)Dry roast the dates for about 8 to 10 minutes on a medium flame
2)Break cashews,Almonds and Pistachio in to small pieces(don't make it into a fine powder) and keep it aside
3)Blend the dates into a fine paste(after it cools down) with out adding water.
4)Add Raisins ,small pieces of cashews,almonds, pistachio,pinch of cardamom to a bowl
5)Add this blended dates and mix all the nuts together to make in to a dough(Here blended dates acts as a glue and holds all the nuts together)
6)Cut in to any desired shape and roll it over the powdered sugar(Both sides should be coated with powdered sugar)
7)Fruit and Nut Burfi is ready to serve and can be chilled before serving(chilling helps the Burfi to set)

Fruit and Nut Burfi is Ready to Serve!!

Charred Egg-Plant Curry(Sutta Badnekayi Gojju)

2010-04-14T13:03:00.000-07:00

Every Season Brings a New Hope and a Joy to the Soul,it gives a reason to Support and a reason to Oppose..May be Summer is the most Preferred and Favorite season among all,but I think Winter can be Fun too.It is also true that during the Off-Season we can Enjoy Nature to its fullest,we can make winter as memorable and cherish-able as any other season...

The dishes which are reserved Exclusively for winters not only compliments the weather but also gives us warm and Comforting Feeling..Today my Focus is on one of such Comforting Dishes.

One of the Appreciating factor about this Curry is it calls for simple reachable Ingredients and is an Optimal Curry for the Freezing Weather..The Egg-Plants are Roasted and Charred to the perfection,and the right balance of spices makes you Yen for more..

Ingredients:
1)1 Big Sized Egg Plant or 4 to 5 small sized Egg plants(Brinjal)

2)1/2 Lemon sized Tamarind(soaked in Luke warm water)
3)3 to 4 Green chillies
4)Pinch of Hing
5)1 tsp Mustard seeds
6)3 tsp Coconut oil(or any cooking oil)
7)salt as per the taste
8)Jaggery as per the taste
9)Cilantro/Coriander and curry leaves for garnishing
10)2 to 3 split dry Red chillies

Method:
1)Roast the egg plant directly on the gas stove for about 10 to 15 minutes
2)Make sure all the sides are equally cooked.
3)The outer layer of the veggie will get burnt(make sure it doesn't get over cooked)
4)After it cools down, gently remove the outer skin of the veggie.
5)Gently mash it by retaining the smoky flavor.
6)Squeeze out the tamarind juice and add enough water to get the required consistency.
7)Get the tamarind juice to a boil,add cilantro,green chillies,curry leaves,hing and allow it to boil for a while.
8)Add the mashed eggplant,salt and jaggery according to the taste.Get the mixture to a boil and switch off the flame.
9)Take oil in a kadai,add mustard seeds,pinch of hing,split red chillies,curry leaves.
10)When the spluttering stops,switch off the flame and add this tadka to the egg plant curry.

Brinjal Curry is Ready,serve with steamy hot rice coconut oil(optional) on top!!

Tip:
1)Brinjal can be replaced with Bendi/Ladies Finger(Bendekayi) and follow all the remaining steps as it is.

Palak Tofu Curry(Spinach Curry with Toffu)

2010-04-01T07:13:00.000-07:00

Palak paneer is One Hot Favorite dish from North India which has a rich creamy taste with a Nice Inviting Color..If this Popular dish is on the buffet table then I bet paratas,poori's and chapathi's will be conflicting with each other to scoop the curry ...

Like Palak Paneer,Some recipes depend on one special Ingredient,the absence of which can make the dish Ordinary but the addition of the special Ingredient can make the dish Extraordinary....

Yes you guessed it right,the special Ingredient which was missing in my curry was Paneer,no doubt paneer adds tons of additional flavor and extra creaminess to the dish,but is slightly heavier on the health's point of view...Hence I made a slight change by Introducing 'Tofu' in to my curry.. It turned out to be a Delectable Curry...

Tofu is also known as Soy Bean Curd,is a soft Cheese like curd made by curdling hot soybean milk and later compressed into a solid block...
In recipes Tofu acts like a sponge and has the miraculous ability to soak up any flavors added to it...

Ingredients:
1)1 Bunch Palak/spinach
2)1 finely chopped onion
3)1 finely chopped tomato
4)1 Tbsp ginger garlic paste
5)1 Tbsp Cumin Coriander powder
6)2 green chillies
7)1 tsp Garam masala
8)1 tsp red chilly powder
9)1 tsp sugar
10)1/2 cup milk
11)1 cup diced tofu
12)1 tsp Kasoori Methi(optional)
13)1 tsp Parsley powder or Fresh cilantro
14)salt as per taste
15)3 Tbsp vegetable oil
16)1 tsp cumin/jeera seeds

Method:
1) Throughly clean the Palak/spinach, and boil the leaves,green chillies by adding very little water and salt(lid should be covered while boiling) for 5 minutes
2)Blend the Palak and chillies in to a fine paste and keep it aside.
3)Take oil in a Kadai,when the oil gets warm add cumin/jeera seeds.
4)After the spluttering add ginger garlic paste, onion,little salt and fry until the onion turns into golden brown color.
5)Add tomato and dry Masalas(cumin coriander powder,garam masala,red chilly powder ) and fry until the oil starts leaving the pan.(for about 8 to 10 minutes)
6)Add Palak paste,salt,sugar and milk to get the required consistency.Cover the lid and allow to cook until the all the seasoning mixes well with Palak and raw smell vanishes.
7)Add cilantro, kasoori Methi(By rubbing between your palms)
8)Fry the tofu by adding a tsp of oil,until it turns into light golden brown color,add these tofu's into the Palak gravy and cut the flame to off.

Tips:
1)adding little sugar and covering the lid while cooking Palak helps in retaining the Palak's green color.
2)Instead of Tofu Paneer can be added.

Nutritional benefit of Palak and Tofu:
1)All the good news about Tofu being a health promoting food is true,its a good source of protein,specially soy protein as well as many other nutrients which are very good for health.
2)This Low fat tofu's are good source of Calcium,Iron and helps in minimizing cardiovascular diseases.
3)Spinach or Palak is an excellent source of vitamins like K,A,B,E and C and also a very good source of dietary fibers ,Iron Calcium and Potassium.
4)Helps in preventing Cancer,good for healthy bones,has an Anti-Inflammatory property.

Green Gram (Moong Bean)Curry

2010-03-11T18:05:00.000-08:00

Some Dishes are Savored for its Uniqueness,few others are Favored for its Simplicity , Some more are Allured for its Flavorsome Touch,few Handful Dishes are Treasured for its Nutriment,Quite others for its Lemony kick and many more for its Authenticity..
Considering the above verdict I just a gave a try to this Green Gram Curry and found myself Hankering for it over and Over again..When the flavors come together they embrace all the above mentioned aspects to make it a Healthy and a Munch-able Choice..

In Green Gram Curry the main Flavor contribution is by soaked Green Gram and the right amount of seasoning makes it rich and nutritious...

Ingredients:
1)1 Cup whole Green gram/Moong Bean(Soaked over night)
2)1 onion finely chopped
3)1 tomato finely chopped
4)Cilantro/Coriander for garnishing
5)1 tsp mango powder
6)2 tsp garam masala or Curry masala
7)1 tsp Red Chilly Powder
8)1 tsp Turmeric/Haldi
9)Pinch of Hing
10)2 tsp sugar
11)1 Tbsp Cumin-Coriander Powder(Dry Roasted Powder)
12)Salt according to the taste
13)1 tsp freshly grated garlic

For Tadka:
1)2 Tbsp vegetable Oil
2)1 tsp mustard seeds
3)1 tsp Jeera/cumin seeds

Method:
1)Pressure cook the soaked Green gram until it gets crumbled( by adding few drops of oil and salt)
2)Take oil in a kadai/wok,add mustard seeds and Cumin seeds
3)When the spluttering starts add finely chopped onion fry until it turns golden brown in color(by adding a pinch of salt)
4)Add finely chopped tomato,garlic, Asafoetida/Hing,Haldi/Turmeric and fry until the water from the tomato dries out
5)Add the Masalas( cumin-coriander powder,mango powder,garam masala,red chilly powder)
and fry for a minute.
6)Add the cooked Green gram, sugar,salt and some water to meet the required consistency
7)Cover the lid for about 2 to 3 minute until the green gram absorbs all the flavors..
8)Switch off the flame and Garnish with cilantro before serving..

Tip:
1)Generally this dish demands Heavy Cream,Butter or some fat to enhance the taste,but due to the health's point of view I excluded that..Non-Fat sour cream or less fat milk can do the trick..
2)Green Gram Curry makes a great side dish for Chapathi and Naan's.
3)Adding little salt and oil while pressure cooking the green gram helps in retaining the rigid texture..