COOKING BACHELORS

Mix Veg Curry

2011-02-08T09:51:00.002+05:30

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Ingredients:

Boiled vegetables - 2 cup (carrot, cauliflower, beans, peas, potato, etc.)
Tomato - 1 (sliced)
Coconut - 1/2 grated
Ginger garlic paste - 1 tsp
Green chilly - 3
Sesame seeds - 1 tsp
Mustard seeds - ½ tsp
Cumin seeds - ½ tsp
Red chilly powder - 1 tsp
Salt to taste
Lemon juice - 1 tsp
Cloves - 2
Cinnamon - 1"
Ghee - 4 tsp

Method:

Drain the boiled vegetables, keep aside.
Grind together, coconut, chilly, sesame seeds, cinnamon and cloves.
Heat the ghee, add mustard seeds, When the mustard starts to crackle add cumin seeds.
Add ginger garlic paste.
Stir fry for 3 to 4 mins.
Add vegetables except tomatoes.
Cover it and simmer for 5 minutes.
Add salt, chilly powder, tomatoes and cook till gravy gets thick.
Serve hot with parotha or chappathi.
Garnish with coriander leafs.

Tamarind rice (puli Satham)

2011-02-07T22:36:00.003+05:30

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Ingredients:

Rice - 2 cup cooked rice
Tamarind juice - ½ cup
Black gram - 50 gm
Bengal gram- 50 gm
red chilly - 4
peanut - 4 tsp
Garlic - 5 cloves
Fenugreek - 1 tsp
Asafoetida - 1 tsp
Mustard seeds - 1 tsp
Black peppercorns - 3 tsp
Turmeric powder - 1 tsp
Curry leaves - 10 leafs
Salt - for taste
Oil - 50 ml

Method:

Roast (Without oil) Bengal gram, black gram, Fenugreek and red chilly.
Grind this into a fine powder. Set aside. (Or) use tamarind rice powder.
Heat the oil and add mustard seeds, When the mustard starts to crackle add red chilly, garlic, peanut, peppercorns, Black gram, Bengal gram and curry leafs.
after 1 min add tamarind juice, grind powder, asafoetida, turmeric powder, coriander powder and salt.
Cook till the water evaporates and the gravy gets thicker.
Add the paste into cooked rice.

Rava kesari

2010-11-26T15:27:00.002+05:30

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Ingredients:

Rava - 1 cup
Sugar - ½ Cup
Ghee - 5-6 tsp
cashews - 5-6 pcs
Raisins -5-6 pcs
Water - 2 Cups
Cardamom powder – 1tsp(optional)
Saffron powder – 1tsp

Method:

Take a pan Add 1 tsp of ghee.
After ghee melted, Fry rava until golden brown. And keep aside.
Take another pan and fry cashews and raisins until golden brown. And keep it aside.
Take a heavy bottomed vessel and boil 2 cups of water.
Add ½ cup of sugar and 1 tsp of saffron/yellow food coloring.
Boil until sugar dissolves.
Mix the fried rava slowly with constant stir and Mix it well.
Cook it in a low flame and stirring all the while until the mix get thicker.
Add the fried cashews, raisins and little amount of ghee. Cook in low flame for 2 mins.
Add the cardamom and saffron powder for garnishing.

Pumpkin halwa ( Pumpkin pie indian style)

2010-11-26T11:27:00.001+05:30

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Ingredients:

red pumpkin – 2 ½ cup (chopped)
Almond - 1 tsp
Cashew - 5 tsp
Milk - 2 cups
Sugar - 2 tsp
milk cream - ½ cup
Raisins - 1 tsp
Ghee - 4 tsp

Method:

Heat some ghee in a pan.
Fry the cashew, raisins until brown and keep aside.
Cook pumpkin with 1 cup of milk.
When it is half cooked, add remaining milk and grind it with almond, milk cream and cashew nuts.
In a heavy bottomed vessel, add some ghee, sugar and ground pumpkin.
Cook it in a low flame and stirring all the while until the halwa get thicker and ghee floats on top.
Then transfer it to greased plate and spread it.
Garnish with fried raisins and cashews.

Spinach Soup ( Keerai kootu)

2010-11-23T11:24:00.001+05:30

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Ingredients:

Spinach 1 bunch
Yellow Green Gram dhal – ½ cup
Red or green chilly – 4
Tomato - 1
Bay leafs - 5
Garlic - 5 cloves (Big one)
Mustard seeds- 1 tsp
Cumin seeds 1 tsp
Onion – 15 to 20 small chopped
Sambar powder- 1 tsp
Turmeric powder- ½ tsp
Asafetida – 1 tsp
Coconut gratings – 3 tsp
Oil- 4 tsp
Salt – ½ teaspoon
Water - 4 cup

Methods:

Wash and soak the yellow green gram dal for 15 minutes. Drain and keep aside.
Wash the spinach, cut the leafs and keep aside
Boil spinach, onion, tomato, garlic and yellow green gram dal.
Boil until gram dal and garlic get smashed.
Heat the oil in a pan, add mustard seeds. Wait for mustard seeds start spluttering, add bay leafs, cumin seeds and chilly and fry.
Mix the fried item into boiled spinach and add turmeric powder, asafetida powder, Sambar powder and salt. Cook for another 5 mins.
Serve with rice or chapathi.

French Fries

2010-11-21T14:10:00.000+05:30

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Ingredients:

Potato (half boiled and peeled) 2
Corn flour - 1 tsp
Ginger garlic paste - 1 tsp
Chilly powder - 1 tsp
Pepper powder - 1 tsp
Red food coloring 1 pinch
Oil for frying
Salt - ½ tsp

Methods:

Cut the potatoes like finger chips.
Take a bowl add ginger garlic paste, chilly powder, corn flour, salt and food color.
Mix well with potatoes and soak it about 10 mins.
Take a heavy pan Add the oil.
After oil heated fry the potatoes until golden brown.
Have a tasty, crispy french fries.

Lemon Rice

2010-11-19T13:16:00.002+05:30

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Ingredients:

Boiled rice 2 cups
Mustard seeds ½ spoons
Urad dal 1 tsp
Chana dal 1 tsp
Bay leafs 7 pieces
Peanuts 1 tsp
Ginger 1 tsp
Lemon juice 4 tsp
Turmeric powder ½ tsp
Salt to taste
Red chili 2
Oil 3 spoon

Methods:

Heat the pan, Add some oil.
Add mustard seeds, cook until its spluttering.
Add Urad dal, peanuts, channa dal and fry it until its brown.
Add ginger, Red chilli, Bay leafs and fry it for 2 mins.
Add lemon juice, turmeric powder and salt. Mix it like a paste.
mix the above paste with cooked rice.
Have an wonderful simple lemon rice with pickles.

Ven Pongal(White Pongal)

2010-11-18T13:30:00.008+05:30

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Ingredients:

1 cup Raw rice
3 cups water
¼ cup Split yellow green gram
1 tsp cumin seeds
1 tsp mustard seeds
2 tsp ginger chopped
1 tsp green chilly chopped
1/3 cup cashewnuts
6-8 curry leaves
1 tbsp peppercorns
3 tbsp ghee
salt to taste

Methods:

Wash, and soak the yellow green gram dal and rice, separately for 15 minutes. Drain and keep aside.
Heat the ghee in a pan, and add the cumin seeds, mustard seeds, and peppercorns. Wait for mustard seeds start spluttering, and add chopped ginger, bay leafs and green chilly and fry for another minute.
Add the soaked yellow split green gram dal and stir fry for about 4 minutes.
Add the soaked rice and stir fry for another 2 minutes.
Add the water and salt, and bring to a boil. Lower the flame and cover and cook till done. It should be a bit mashed and squishy.
Heat a tablespoon of ghee in another pan and fry the cashew nuts till golden brown. Add it to the Pongal.
Serve hot with Sambar And chutney.

Green Moong Dhal Soup

2010-11-17T13:20:00.003+05:30

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Ingredients:

1 cup Green moong dhal (Soak in water for an hour)

1 chopped tomato

1'' piece of ginger sliced

1/4 tsp Turmeric powder

3 cups of water

1 cup of small onion chopped

2 green chilly chopped

3 garlic

1/2 tsp cumin seeds

1/2 tsp mustard seed

2 tsp Ghee

Bay leafs

Salt for taste

Coriander leafs

Method:

Heat the pan, add the ghee.

Add the mustard seeds. Once the seeds start spluttering add cumin seeds, bay leafs, green chilly, chopped onion and fry it until golden brown.

Add the ginger, garlic and tomato and cook it for 2 mins.

Add turmeric powder, salt and asafoetida powder.

Shift the above fried item into pressure cooker, add moong dhal with water.

Cook it for 4 whistles.

Before serving add some coriander leafs.

Garlic Tamarind Gravy(poondu puli kolambu)

2010-11-15T14:18:00.001+05:30

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Ingredients:

Garlic - 10 cloves (Big one)
Small Onion – 20(Chopped)
Tomato - 1
Tamarind - Big Lemon size
Mustard seeds and Urad dal - 1/2 tspn
Curry leafs - 1 sprig
Turmeric powder - 1/4 tspn
Coriander Powder - 1/2 tspn
Chilly Powder - 1/2 tspn
Oil – 6-8 tspn
Salt - to taste
Sugar 1 tspn

Roast and make a paste of:

Red chilies - 3 to 4
Cumin seeds - 1/2 tspn
Fenugreek - 1/4 tspn
Curry leafs - 2 sprigs
Garlic - 4 to 5

Method:

Soak Tamarind in water for 15 minutes. Extract about a cup tamarind juice from it and keep aside.
Heat a tspn of Oil in a pan. Add Red chilies, Cumin seeds, Fenugreek, Curry leaves, 4 to 5 Garlic cloves and roast till they are light brown, then remove from pan.
Then make a very fine paste of these roasted items.
Heat little Oil in a pan, add Mustard seeds and Urad dal. Once the seeds starts
spluttering add Curry leaves and Garlic, fry till they are light brown.
Add Onion and fry till they are golden brown. Then add Tomatoes and fry till they become soft.
Add Turmeric powder, Chilly powder, Coriander powder, ground masala paste and fry for 2 to 3 minutes.
Add Tamarind juice, 1 or 2 cups of water, Salt and sugar to it. Keep the stove in high heat and bring the curry to boil completely, then reduce the heat to medium.
Cook till the curry becomes thick and Garlic are soft.

coconut breaking

2010-11-12T12:52:00.009+05:30

Coconut breaking really takes few mins. Every one can break the coconut easily. Its the basic thing should know every one in this world. Here is the best tutorial to breaking the coconut. Also u can separate the coconut shell, coconut milk and the coconut.

Find the eyes of the coconut.

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Poke a hole into one of those eye, and drain the milk into a clean cup through the holes. You can use it for lots of recipes, so don't Waste it.
Coconuts breaking is easy when they're cold or hot. You can put yours in the freezer for an hour or heat it in a big pan for twenty to thirty minutes. If you heat it, be sure to let it cool before cracking. If you freeze it be sure to let it to be normal temp.
Cover the coconut with a towel and use a good hammer to gently hit it all over the coconut shell. Now you can see the inside fresh coconut. Just peel it with a peeler.

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Have your coconut as fresh pieces, or cut it and use it for some other recipes. You can store coconut in an air-tight container for few days in the refrigerator. If u don't have refrigerator you can put the coconut for 2 days by applying salt on it.

Coconut Rice

2010-11-12T12:09:00.002+05:30

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Ingredients:

· 3 cup water with coconut milk

· 1 cup rice, soaked in some water for at least 20 min

· 2 tsp urad dal

· 1 tsp Ginger garlic paste

· 3-4 dried red chilly (or as per taste)

· 1 tsp mustard seeds

· 1 cup of coriander leafs

· 1 cup of mint leafs

· 1/4 tsp asafetida powder

· few bay leafs

· few cashews (5-10)

· salt to taste

· 4 tsp ghee

Method:

· Heat the ghee in a pan. Add mustard seeds, When the mustard starts to crackle add urad dal and cashews.

· After urad dal n cashews becoming to brown add bay leafs, ginger garlic paste, chilly, coriander and mint leafs.

· Add asafetida powder and fry it for 2 mins.

· Now bring the pressure cooker. add rice, water, coconut milk and the fried ingredients.

· Add salt for ur taste and let it to be cook about 3 to 4 visils.

· Now ur coconut rice is ready.

Gooseberry Rasam (Nellikai Rasam)

2010-11-11T14:53:00.011+05:30

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Ingredients:

Gooseberry (Nellikai) water - 1 Cup (Cut 8to10 piece, grine it and take the water)
Rasam powder - 1 tsp
Cumin seeds - 1 tsp
Pepper powder or Whole peppercorn - 1 tsp
Tomato (chopped ) - 1
Green or red chilly - 5
Ginger garlic paste - 1 tsp
Tuwar dal (boiled and smashed) - 1 cup
Asafetida (powder) - 1/2 tsp
Turmeric powder - 1/2 tsp
Mustard - 1 teaspoon
Curry leafs- 1 stem
Ghee - 4 tsp
Water - 3 cups
Salt - to taste

Procedure:

Heat 1 tsp of ghee in a pan. After ghee melted, add green chilly, tomato pieces, Ginger Garlic paste and fry it for 2 mins.
Add pepper powder, Asafetida powder, rasam powder,Turmeric powder and mix well.
Add gooseberry water and water.
Add boiled and smashed Tuwar dal, salt and mix well.
Cook it in a low flame. Don't leave it to boil
Heat 2 tspn of ghee in a pan and fry mustard seeds. When the mustard starts to crackle add cumin seeds, Curry leafs and mix it to the above rasam.

Serve hot with rice.

Perfect maggi noodles

2010-11-11T11:04:00.005+05:30

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Ingredients:

· 1 packet maggi noodles

· chopped big onion

· 1 Green chilli

· 1 tsp Ginger-garlic paste

· 1 chopped tomato

· tsp tomato sauce

· tbsp Butter /Oil

· 2 cups Water

· Salt to taste

Optional:

· 2 French beans

· 1 cup diced capsicum

· 1 carrot finely chopped

· 1/4 cup green peas

· 1 tsp soya sauce

· 1 tsp chilli sauce

· 1 egg bhurji only added with pepper and salt

· Coriander leafs

Procedure:

There are 2 things for a perfect maggi noodles…

1^st process of boiling noodles

2^nd adding the flavor

1^st step:

· Heat the 2 cup of water in a medium size vessel. mean time just crush the maggi noodles

· Add the maggi flavor pack that is in every pack

· After its boiled reduce the flame and add crushed noodles

· And let if it to be cooked for 10 mins then filter the water and let the noodles to get dry

2^nd step:

· Heat the pan. Add 4 tbsp oil r butter. Add half part of chopped onion with 1tsp of ginger garlic paste.

· Add green chilly chopped. Fry for a few minutes. Then add 1 crushed tomatoes

· Then add chilly, tomato, soy sauce. Add the optional vegetables as u like, egg and fry it for few mins

· Add salt for taste. turn off the stove, add the coriander leafs, remaining onion

· Finally mix with dry noodles and enjoy it…

Tomato Gravy

2010-11-10T11:07:00.002+05:30

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Ingredients

5 to 6 tomatoes, puree
2 onion, chopped
1 teaspoon cumin seeds
1 teaspoon mustard seeds
½ teaspoon ginger paste
5 cloves garlic, pounded
3 red chilli
1 teaspoon chilli powder
½ teaspoon coriander powder
½ teaspoon turmeric powder
4 tablespoon of olive oil r any other oil
salt to taste
coriander leafs for garnishing

Procedure

Heat the oil in a pan and add mustard seeds
When the mustard seeds crackle add the cumin seeds and red chilli
add the onion and fry until they start to brown
add the ginger and garlic(if its possible make it like a paste)
Add the tomatoe puree and and fry it for 2 mins in high flame
reduce the flame and add salt, chilli, turmeric, coriander powder
cover the pan and let it to be cook for 10 mins
before serving garnish with coriander leafs

How to make Chapati...

2010-11-09T19:13:00.003+05:30

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This is my first post on this blog...

Lets get started with chapathi

Chapathi is the very best healthest food... And most of the persons think that its so hard to make it... But the making of soft chapathi is easier as like eating them...Follow the simple steps below to make soft, delicious chapatis...

All you need is:

2 1/2 Cups Whole Wheat flour
1 cup Lukewarm Water
Salt to taste
2 tbsps of oil(any oil)/ Ghee

Steps:

Put the 2 cup of wheat flour into a bowl, add 1 cup of Lukewarm water and mix until crumbly.
Add 2 tbsps of oil or ghee and stir
Add the remaining flour slowly, and stirring until its combined
Knead the dough for 2 minutes
And place the dough in a bowl and cover it for 20 mins... If u dont cover then the chapathi ll get harder...
Divide the dough like a lomen sized pieces...
Roll the dough with a rolling pin until the balls resemble thin, round pancakes.
Heat a toasting pan, and cook the chapati for 5 seconds and turn other side and cook it until blisers appear on it...
Remove the chapati from the griddle with a pair of metal tongs, place it over a low direct gas flame or electric coil, the chapati should puff up into a ball almost immediately...

Thats it your going to have a soft chapathi...

Tips: If the chapati does not puff up, there may have been a small hole in the dough or the dough may not have been kneaded enough. If the chapati does not puff up after 30 seconds, remove the chapati from the fire or else it may burn.