Cardamom

Onion - Tomato Thokku

2011-03-13T00:15:00.003-05:00

I was long overdue to the grocery store, so all that I had left at home was onion and tomatoes.
So I decided to make this thokku.
The Thokku can be made and stored off up to a week.It goes great with rice and Idly/Dosa.Ingredients:
2 no Tomato
3 no red Onion
10 pods Garlic
1 tbsp G/G Paste (Ginger/Garlic)
1 tbsp red Chilly powder
1 sprig Curry leaves
4 tsp Oil
1 tsp Mustard seeds
1 tsp Urad dal
1 tsp Fennel seeds
Salt to taste.

Method:
Fine slice the onion, chop the tomatoes.
Heat the oil in a kadai. Add mustard seeds and urad dal when the oil is hot.
When the mustard seeds splutter, add the fennel seeds, curry leaves and onion.
Add the garlic to the onion and saute till the onion turns color.
Now add the G/G paste and the tomato and saute.
Add the red chilly powder, salt and saute till the onion and garlic is thoroughly cooked,adding little oil if necessary.
Turn of the heat once done.Allow it to cool completely and store in a clean dry container.

Thuvar lilva subzi / Pigeon peas subzi

2010-10-15T09:49:00.005-04:00

We usually get fresh Thuvar lilva /Pigeon peas with their pods in India. But in the US we only get frozen or dried peas. I used the frozen peas for this subzi. Ingredients:

1 cup Thuvar lilva/Pigeon peas

1 no Potato

1 no Red onion

8 no green chillies

1 tsp G/G paste (Ginger/Garlic)

1/2 tsp Turmeric powder

1 tsp Cumin powder

1 tsp Coriander powder

2 tsp oil

1 tsp mustard seeds

salt to taste.

Method:

Chop the onions , green chillies and set aside.

Cut the potato into small cubes.

Heat oil in a kadai and add the mustard seeds.

when the mustard seeds pop add the chopped onions and green chillies and saute.

(you can adjust the no of chillies according to your taste.)

Now add the G/G paste and stir .

Add the pigeon peas ,cumin powder,turmeric powder,coriander powder, salt with a little water and saute for a minute.

Now cover and let it cook for a few minutes .

Finally add the potatoes and give it a stir, add water if necessary.

Cover and cook till the peas and the potatoes are cooked.

Check and add water if necessary.

Serve hot with Roti/Chapati.

Pavakkai thatta payaru poriyal / Bittergourd Azuki beans poriyal

2010-03-02T09:58:00.003-05:00

I just love all kinds of beans, but bitter gourd not so much... but the combination of both the ingredients is irresistible. Adding azuki beans to the bitter gourd takes out some of the bitterness from the gourd and also gives it an additional texture to the dish.Ingredients:
2 nos Bitter gourd
1 no medium sized Onion (chopped)
1/2 cup Azuki beans (cooked)
1 tbsp Sambar powder
1 tbsp Oil
1 tsp Mustard seeds
1 tsp Urad dal
1 sprig Curry leaves
Salt to taste.
Method:
Wash the bitter gourd, discard the ends .
Cut the bitter gourd in the center and remove the seeds.
Chop the bitter gourd into to 1'' pieces.
Heat oil in a kadai and add the mustard seeds and urad dal.
When the mustard seeds pop add the curry leaves, onion and saute.
When the onion turns translucent, add the chopped bitter gourd and saute for a minute.
Now add the salt , sambar powder, azuki beans and let it cook til the bitter gourd is cooked through.
Sprinkle water as necessary.
Serve with rice or chapati.

Kollu kanji / Horsegram congee

2010-02-16T15:06:00.014-05:00

Kollu or horse-gram has many nutritional benefits. It is a good sources of iron and molybdenum.
It is generally prepared in the cold season as it is supposed to have cold inhibiting nutrients.
we usually make kollu congee for dinner as it is very nutritious and easy to prepare.Ingredients:
1/4 cup Horse gram
3/4 cup Parboiled rice
Salt to taste.
Method:
Dry roast the horse-gram dal until it starts to pop.
Place the dal in the mixie and processes for 2-4 seconds.
Place the rice in a vessel and wash it just once.
Blow the processed horse-gram to remove the skin.
Add the horse-gram to the rice and add salt and add water and cook in a pressure cooker for 4 whistles.(water ratio 1;4)
Serve with moor milagai.

Vendakkai kara Pachadi / Okra Curry

2010-02-12T12:12:00.004-05:00

Vendakkai / Okra is one of my favorite vegetables, but the only part i hate is how much time it takes to buy a tender bunch of these crunchy veggies...Ingredients:
1/2 lbs Okra
1 medium sided Onion (chopped)
1/2 cup Coconut shredded
1 tsp Cumin seeds
1 tbsp red Chilly powder
1/2 tsp Turmeric powder
1/2 tsp Tamarind paste
1 sprig Curry leaves
1/2 cup Coriander leaves (chopped)
2 tbsp oil
1 no Kari Vadagam
1 tsp mustard seeds
1 tsp urad dal
Salt to taste.
Method:
Wash the okra , cut the top and bottom ends.
Slit in the middle , chop and set aside.
Grind the coconut and cumin seeds to a fine paste adn set aside.
Heat 1 tbsp oil and crush the kari vadagam into it and saute.
Remove the kari vadagam from the kadai when it is fried well and gives off an aroma.
Heat the remaining oil in a kadai and add mustard seeds and urad dal.
When the mustard seeds splutter, add the curry leaves, onion, and saute.
When the Onion turn golden brown add the okra and saute for 3-4 minutes.
Now add coriander leaves,turmeric powder,chilly powder and saute for a minute.
Add salt tamarind paste and the ground coconut paste and the kari vadagam and bring the curry to a boil.
Let it simmer on medium heat for a few minutes.
Serve hot with steamed rice .

Kidney Bean Soup

2010-02-11T12:39:00.004-05:00

Ingredients:
1 can Kidney beans
1/2 cup crushed tomatoes
1 no Medium sized Onion (chopped)
1 clove Garlic
1 tbsp Chilly powder
1/2 tsp Cumin Powder
1 tsp Coriander power
2 cups Vegetable stock
2 tbsp Olive oil
Tortilla Chips
Salt & Pepper to taste.
Method:
Drain and wash the kidney beans.(I always use low sodium beans)
Heat oil in a sauce pan and saute the onion.
When the onion is golden brown add the kidney beans and saute for a minute.
Now add the chilly powder, salt,coriander powder and cumin powder.
Add the crushed tomato and saute for a few seconds.
Now add the vegetable stock and let it simmer for 10 minutes
Transfer half the soup to a blender and processes for 20-30 seconds and mix it with the rest of the soup.
Garnish with broken tortilla chips and serve.

Vegetable - Spinach Frittata

2010-02-11T11:32:00.006-05:00

Ingredients:
1/2 cup Baby Spinach
1/2 cup Vegetables - diced (green beans, carrot, Red pepper)
1 no Onion (diced)
4 no Eggs
1 tbsp Jalapeno Peppers (minced)
1/4 cup Parmesan (shredded)
4 tbsp Mozzarella cheese
1 tbsp olive oil
Salt & Pepper to taste.
Method:
Beat the eggs with half the Parmesan cheese and the Mozzarella cheese and set aside.
Preheat the oven to 350 degrees Fahrenheit .
Place a skillet on the range and set it to medium heat. (The skillet has to be oven/broiler Proof, nonstick)
Heat olive oil in the skillet and toss in the onion and the rest of the vegetables, spinach and saute.
When the vegetables are almost done, add salt and pepper to it.
Now add the Jalapeno Peppers and stir well.
Pour in the egg and cheese mixture and mix it with the vegetables.
Turn the heat to medium - low and leave it for 4-5 minutes, till the eggs are set.
Sprinkle the remaining Parmesan cheese on the eggs and place the skillet in the oven and broil high till the cheese is melted and is golden brown.
Serve immediately.

Poondu Kuzhambu/ Garlic curry

2010-02-04T12:19:00.003-05:00

This is one of my favorite curry.I could have this 365 days without any complaints..
When ever I go home my mom always makes this for me.
Ingredients:
1 no whole Garlic
10 no Shallots/Small onion
1 tsp Tamarind paste
1 sprig Curry leaves
1 tsp Methi seeds
1 tbsp Puli kuzhambu powder
3 tbsp Gingely oil
1 tsp Mustard seeds
1 tsp Urad dal
1 pinch Asafoetida
Salt to taste.
Method:
Peel the small onion, garlic remove the top and tail and set aside.
Heat oil in a kadai and add the mustard seeds and urad dal.
When the mustard seeds pop add methi seeds and curry leaves.
Add the onions and garlic and saute till the onion is golden brown. Take care not to burn the garlic.
Now add the tamarind paste, little bit of water, puli kuzhambu powder,salt and let it simmer on low heat till the oil starts to float on top of the curry.
Serve with steamed rice and Papad.
Now add the asafoetida and stir well and turn off the heat.

Corn Fritters

2010-02-03T14:36:00.003-05:00

The first time I made this snack my Dh fell in love with it.Now he keeps pestering me to make it over and over .I found this recipe from the book 200 veggie feasts by Louise Pickford.
Ingredients:
11/2 cup Corn Kernels
1/2 cup All- purpose flour
1 tsp Baking powder
1 no Egg (lightly beaten)
1 tbsp Soy sauce
11/2 tbsp Lime juice
4 nos Kaffir lime leaves - finely shredded ( Optional)
1 tbsp Cilantro (chopped)
2 tbsp Red chilly flakes
Salt to taste
Oil for Frying.
Method:
Place 1 cup of corn in a food processor and processes until fairly smooth.
Heat the oil in a skillet.
Mix the remaining corn and all the remaining ingredients with the processed corn and make a thick batter.
When the oil is hot place spoon sized mounds of the batter in the skillet and fry on both sides until crispy.
Serve with chilly jam.

Chilly Jam

2010-02-02T12:08:00.004-05:00

Ingredients:
2 nos ripe vine Tomatoes
4 nos Red hot Fresno Chilies or any hot chillies
2 cloves Garlic
1/2 cup brown Sugar
2 tbsp Soy sauce
3 tbsp Rice wine vinegar
1/2 tsp salt
Method:
Place Tomatoes, garlic, chilies in a food processor and processes until fairly smooth.
transfer the mixture to a saucepan and add soy sauce, vinegar, sugar and salt.
Bring it to a boil and then reduce the heat to medium and let it simmer till the consistency is jam like.
Let it cool completely before storing.

Green Pablano Rice

2010-02-01T11:31:00.005-05:00

Some time back I bought this Pillsbury- Mexican meals book from the grocery shop.
I found the recipe for this rice from the book and made it - Needless to say it was wonderful.
Ingredients:
2 nos Pablano chilies
1/3 cup Cilantro & Parsley (chopped)
2 tbsp Olive oil
1 large Onion (chopped)
2 cloves garlic (minced)
2 cups Rice
1 tbsp Cumin seeds
Salt to taste.
Method:
wash and dry the chilies, brush the surface with oil and place it under a broiler till the skin is charred evenly on all sides.
Place the chillies in a zip lock bag and let it rest for 10 minutes to loosen the skin.
peel the skin from the chilies.
Cut the stem from the chilly and place it in a food processor along with cilantro and blend with 1 cup of water.
Strain the liquid and discard all the solid particles and set aside.
Heat oil in a pot and add the cumin seeds and let it splutter.
When the cumin seeds splutter, add the onion, garlic and saute.
When the onion is golden brown,add the rice and saute it for a minute.
Now add the salt,3 cups of water,half the parsley,chili - cilantro liquid and reduce heat to low.
Cover and cook 20-25 minutes or until rice is almost done.
Stir in the remaining parsley.
Increase the heat to medium and let it cook till all the liquid is absorbed.
Serve hot.

Kollu Poriyal / Horsegram Poriyal

2010-01-29T11:53:00.004-05:00

Horse gram is a legume of immense nutritional value and medicinal properties. It is considered to help with maintaining the body temperature and iron deficiency.Usually kollu rasam is made by soaking the horse gram overnight, cooking the horse gram and removing the resulting water. The remaining horse gram and make it in to chutney, poriyal masiyal etc..,

Ingredients:
1 Cup Horse gram (cooked)
1 No Onion
4 Nos Green chilly(slit)
1 Tsp Mustard seeds
1 Tsp Urad dal
1 Sprig Curry Leaves
1 Tsp Oil
1/2" Ginger (grated)
Salt to taste.
Method:
Heat oil in a kadai.
Add mustard seeds and urad dal.
When the mustard seeds pop add the curry leaves, green chilly, onion and saute.
When the onion turns golden brown add the grated ginger ,salt, horse gram and saute for a minute.
Cover and cook at low for a minute and remove.
Serve with rice.

Cucumber Yogurt Dip with Pita

2010-01-29T10:52:00.006-05:00

This is a nice refreshing dip and tastes great with warm baked pita crisps.

Ingredients:
1 Cup thick Yogurt
1 No Cucumber
5-6 Nos Mint leaves
1 Clove Garlic
1 Tbsp Olive Oil
1 Tsp Coriander seeds
1 Tsp Cumin seeds
Salt & Pepper to taste.
Method:
Place the yogurt in a muslin cloth on a sieve and place it in the refrigerator overnight.(this allows the water to drain from the yogurt)
Discard the excess water.
Toast coriander seeds and cumin and powder.
Wash the mint and place it in the food processor along with garlic, cucumber and pulse for a minute and add the salt, pepper,olive oil,yogurt and pulse again.
Remove the mixture and add the cucumber to it.
Place it in the fridge till you are ready to serve.
when ready to serve sprinkle the coriander and cumin powder.
Pitta:
I used store-bought pitta bread and cut them into wedges.
To bake:
Preheat the oven to 400 degrees.
Brush the pitta bread with olive oil and sprinkle some salt.
Place the wedges on a cookie sheet in a single layer.
Bake for 9-12 minutes depending on the crispness you want.
Serve immediately.

Vazhakai kara Poriyal (Plantain Kara Poriyal)

2010-01-29T10:18:00.003-05:00

Vazhakai kara Poriyal is a very simple and easy dish to prepare.
It pairs great with steamed rice and any kind of sambar.
Ingredients:
2 Nos plantain (cubed)
1 no medium sized Onion (chopped)
2 Tbsp Coconut
2 Cloves Garlic
4 Nos Dry Red Chilly
1/2 Tsp Turmeric powder
1 Sprig Curry Leaves
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Urad Dal
Salt to taste.
Method:
Wash the plantain, peel the skin with a knife and cut it into small cubes.
Grind the coconut, garlic, red chilly into a a smooth paste and set aside.
Heat oil in a kadai and pour the oil.
When the oil is hot add the curry leaves, mustard seeds and the urad dal.
When the mustard seeds splutter add the onion and saute.
Now add the plantain and saute for a few seconds and add turmeric powder, salt and the ground paste along with little water.
Cover and cook the plantain, till it is tender.
Take care to keep sprinkling water to avoid burning.
When the plantain is cooked through remove from heat and serve.

Bangala

2009-12-03T06:41:00.007-05:00

This is one of those time consuming, traditional snacks that we all like but do not have the time to make. We went to my Dh's native in the village where we got to have this snack.

Ingredients:
1 cup Boiled Idly rice
1/2 cup Toor Dal
8 Dry Red Chilly
1 tsp Asafoetida
2 nos Large onion (chopped)
6 sprigs Curry leaves
1/2 bunch Corriander leaves
Salt to taste.
Method:
Soak the rice and dal for an hour.
Girnd the dal,asafoetida,red chilly and rice together.

The consistency should be a little coarser than it is for dosa batter.

Chop the curry leaves and corriander leaves.

Mix all the chopped leaves,onion and the ground mixture together.

Pour oil in the bangala pan.

When the oil heats up pour the batter into the moulds and cook until crisp.

Serve hot.

Palakai Kulambu/Green Jackfruit Curry

2009-12-03T05:51:00.005-05:00

Ingredients:

1/2 no Green Jackfruit

1 no Clove

1/2" Cinnamon Stick

1/2 tsp Ginger/Garlic (slightly crushed)

1 no Cardamom

1 small Bay leaf

1 no Large Onion (sliced)

1 no Tomato

1 tsp Tamarind paste

3 nos Green chillies

1 sprig Curry leaves

1/2 Coconut (extract milk first press, second press)

1 Tbsp Kulambu podi

4-5 tbsp Oil

1 tsp Mustard seeds

1 tsp Urad dal

Salt to taste

Method:

Remove the thick outer green skin from the jackfruit. ( Take care to apply a little oil on your hands and the knife.)

Cut the jackfruit into little chunks.

Heat a kadai and add all the ingredients ,reserving the first pressed coconut milk,oil,mustasrd seeds and urad dal.

let the mixture come to a boil and add the remaining coconut milk.

When the jackfruit is cooked , heat oil in a seperate kadai and add the mustard seeds and urad dal.

When the mustard seeds pop add the oil to the jack fruit curry.

Serve with steamed rice.

Cabbage karaporiyal\ Hot cabbage subzi

2009-09-08T08:26:00.003-04:00

Cabbage is such a versatile vegetable that you can make so many dishes with it.This recipe is very simple to make and is a good side dish for rice and curry or you can have rolled up in a chapatti like I do.
Ingredients:
1 small head Cabbage (shredded)
1 tsp Cumin seeds
1 tsp red Chilly powder
1/2 tsp Garam masala
1/2 tsp Cumin powder
1 no large Onion (chopped)
1 sprig Curry leaves
2 tbsp oil
Salt to taste.
Method:
Heat oil in a kadai and add the cumin seeds.
When the cumin seeds splutter add the onions,curry leaves and saute.
Now add the cabbage and saute for a minute and add salt, cumin powder, red chilly powder and the garam masala and mix well.
Cover the kadai and set it to medium heat.
Stir in-between to avoid burning.
When the cabbage is done,remove for the kadai and serve.

Paal Kolukattai

2009-07-31T08:25:00.005-04:00

This is one of my favorite sweet dishes.As a kid I always pestered my mom to make this for me.
No since this is also my DH's favorite, we make it frequently.This is also a fun activity for kids to roll the dough into fun shapes.
Ingredients:
1 cup Rice flour
1 tsp salt
2 tbsp milk
1/2 cup Grated coconut
1/2 tbsp Cardamom powder
Water as required
Sugar to taste.
Method:
Heat 11/2 cup of water, until it is almost boiling.
Add the water to the rice flour , add salt and mix to a dough.(add water gradually)
Roll the dough into small shapes and set aside.
Pour some water in a vessel along with the milk and bring to a boil.
Now add the rolled shapes in to the water and let it cook till the dough is fully cooked.(cooking time depends on the shape.( cook different shapes in different batches.)
When the dough is fully cooked, strain and add to a bowl.
Add cardamom powder, sugar and grated coconut to the boiled kolukattai and mix well.
Serve hot or cold.
I'm sending this to Let's Go Nuts hosted by Seduce your taste buds.

Red Cabbage Wraps

2009-07-22T15:04:00.004-04:00

Cabbage is one of those vegetables that I am crazy about.Red cabbages are even more tempting in their red shade.
Since my Dh loves wraps so much I decided to make a red cabbage wrap and added black beans for softness and alfalfa sprouts for the crunch.
Ingredients:
1/2 cup Alfalfa Sprouts
4 nos Flour Tortillas
1/2 Head Red cabbage(sliced thin)
1/2 can Black beans
3 tbsp Tomato puree
1 tsp Ginger/Garlic paste
1 Large Onion(sliced)
1 tbsp Cumin
1 tbsp Red chilly powder
1/4 cup sweet red wine
2 Tbsp Olive Oil
Salt and pepper to taste.
Method:
Drain the black beans, wash thoroughly and set aside.
Heat oil in a pan and add cumin seeds.
When the cumin seeds sputter, add onion and saute.
When the onions are tender add the cabbage , beans and saute.
Now add salt, pepper, red chilly powder,ginger/garlic paste,tomato puree and saute for a minute.
Add the Red wine and simmer till all the liquid is absorbed into the cabbage mixture.
Turn off the heat when done.
Heat the tortillas in a griddle , Spread the cabbage/bean mixture in the middle and top it with alfalfa sprouts, roll the tortillas and enjoy.

Urulai kizhangu podimas/Potato Podimas

2009-07-14T12:30:00.004-04:00

Urulai kizhangu podimas is a typical South Indian Recipe. You can find this dish in any restaurant , marriages or even family gatherings, since it is easy to prepare and readily available.
Ingredients:
4 nos Large potato
1 large Onion (chopped)
5 nos green chillies
1 sprig curry leaves
1 tsp urad dal
1 tsp mustard seeds
1 tsp channa dal
2 Tbsp oil
Salt to taste.
Method:
Wash the potatoes and cut them into four pieces.
boil the potatoes.(I do it in a microwave for 6-8 minutes)
Remove the skin and mash it gently with your hand or the back of a spoon.(The pieces have to be visible)
Heat oil in a kadai and add mustard seeds,channa dal and urad dal.
When the mustard seeds pop add the curry leaves , onion , green chillies and saute.
when the onion is tender, add salt and the potato and mix well.
Cover and cook in medium flame for about a minute.
Serve hot with steamed rice.

Veggie Tofu Scrambles

2009-07-14T11:46:00.003-04:00

Some time back we had dinner at our neighbor's house and they had prepared this dish with chapati.Normally Tofu is not my favorite of ingredients, but my husband is very fond of tofu so I make tofu dished but dodge from eating it, but on this day I had little choice since it was totally scrambled .I was totally surprised to learn that I like the dish.Not to mention that my husband insists on having it often.
Ingredients:
1 Large Onion (chopped)
1/2 bunch Coriander leaves (chopped)
1 Tbsp G/G Paste (Ginger/Garlic)
2 Tbsp Cumin seeds
1 Tbsp Red chilly powder
1/2 tsp Turmeric powder
1 Tsp Garam masala
1/2 cup Tofu scrambled
2 cups Mixed vegetables
2 Tbsp Oil
Salt to taste.
Method:
Heat oil in a kadai and add the cumin seeds.
When the cumin seeds splutter add the onion and saute.
When the onion is tender and all the vegetables, salt and saute.
(you can use a pack of mixed frozen vegetables )
Add the G/G paste, red chilly powder,turmeric powder, garam masala and stir well.
Sprinkle 1/4 cup of water, cover the kadai and let the vegetables cook .
When the vegetables are almost done add the tofu and the coriander leaves.
Keep the kadai on medium flame and stir the vegetables.
Remove form heat one the tofu is done. Serve with rice or as a side dish for chapati.

JFI Chilli Round-up

2009-07-06T11:18:00.042-04:00

Though there are many facets to Indian cooking , I personally feel spiciness to be the defining characters of Indian cooking. What better way to showcase Indian spices than hosting JFI -chillies?
It was a great opportunity to host the event and thanks to all the participants who sent in their entry.

Appetizers:

Madras Mirchi by Nithya of Fourth Sense Samayal.

Stuffed Capsicum by Deepti of dipskitchen .

Paneer Tikka Rolls by Pooja of My Experience with Cooking.
Jalapeno cheese Bread by Nutan Dodbele.(see Below)
Aloo stuffed mirchi by Rekha of Plantainleaf.
Chilli Mirchi Pakoda by Priti of Indian khana .
Spicy fare chilly pakora by Shaista of Mixcalculations .

Condiments:

Red chili Pachadi by Uma of maa inti vanta .Pickled green chillies by Priya of Priya's Easy N tasted Recipes.
Nalla karam by saritha of my kitchens Aroma .

Main dish /Curry:

Ishtu by Pooja of My Experience with Cooking .Tortia rollups by Srilakshmi of Annapurna.
Kadai paneer by Srilakshmi of Annapurna.
Stuffed green Chillies curry by Usha Rao of My Spicy Kitchen.

Roasted chilly curry by Pranella.
Baby corn curry by Sia of Monsoon spice.
Capsicum masala by Sri lakshmi of Annapurna.
Capsicum Thoran by Jisha of Kerala Recipes.Alu capsicum by Srilakshmi of Annapurna.
Nyona fish curry by sudha of Malaysian Delicacies.
Green Mutton biriyani by Radhika of Radhi's Kitchen.
Stuffed capsicum in spicy gravy by srilakshmi of Annapurna.
Dessert:

Bell pepper halwa by Hari chandra of Indian cusine.Recipe for Jalapeno cheese Bread by Nutan:
Ingredients:

Skim milk – 1 cup

Olive Oil – 2 tbsp

Cheese - ¾ cup (either Mexican cheese, or mozzarella cheese or grated jalapeño cheese)

Salt - ½ tsp

Sugar – 3 tsp

Bread Flour – 3 cups

Yeast – 3 tsp

Chopped jalapeño – 1

Method:

1. Add all the ingredients except jalapeños in the bread machine

2. Set the setting to mix bread and light crust

3. Start the bread machine

4. Make sure the dough is soft elastic ball, if necessary add a tsp of oil if the dough is tight or a tsp of flour if the dough is sticky

5. When the machine beeps add the chopped jalapeños

6. Cool completely when done and slice to pieces.

Have fun!!

Announcing JFI: Chilli

2009-06-03T08:59:00.006-04:00

Jhiva for ingredients was started by Indira of Mahanandi. This is one of the most popular food blogging event, celebrating an ingredient every month.Thanks to Indra for giving me the oppurtunity to host JFI for this month.The ingredient I have chosen for this month is Chilli.
Many of us use chilli in every part of our meal, so this month let us try to make a dish using chilli as main dish.
Rules:

Prepare a dish with chilli as a primary ingredient and post it on you blog.
You can use any variety for chilli (serano, medium hot, ancho,peblano,thai green chilli,etc....,)
You can post any number of dishes.
While posting include a link back to this event and to JFI main page, Feel free to include the logo.
the deadline for the event will be the third(3) of July.
Older posts can be resubmitted with a link to the event.
Mail the following details to cardamom.queenofspices(at)gmail(dot)com

Your name
Name of your blog
URL of your entry
A photo of the dish.

Have fun everybody!!!

South Indian Omelette

2009-04-07T10:59:00.002-04:00

A typical South Indian omelette is thin and spicy.It is also made with very few ingredients.
This omelette is great with rice and bread.
Ingredients:
2 No Eggs
1/2 medium sized Onion (chopped fine)
3 nos Green chillies (sliced thin)
1/2 tsp Oil
Salt to taste.
Method:
Beat the eggs thoroughly and combine with salt,green chillies and onion.
Heat a skillet and lightly brush with oil.
Pour the egg mixture and let is cook for a minute.
Turn the egg and cook on the other side till done.
Serve hot.

Brussel Sprouts Poriyal

2009-04-07T10:11:00.003-04:00

I like brussel sprouts because they look like mini cabbages.(of course cabbage is my favorite vegetable.) This poriyal tastes great with steamed rice and sambar or moor kuzhambu.
Ingredients:
1 pound Brussel sprouts
1 medium sized Onion (chopped)
1 tsp Red chilly powder
1/2 tsp Garam masala
1 tbsp Oil
1 sprig Curry leaves
1 tsp Mustard seeds
1 tsp Urad dal
Salt to taste.
Method:
Wash the brussel sprouts.
Cut the brussel sprouts in half and slice the leafy part, discarding the thicker side.
Heat oil in a kadai and add mustard seeds and urad dal.
When the mustard seeds pop add the chopped onion,curry leaves and saute.
Now add the brussel sprouts and saute for a minute.
Add chilly powder, garam masala, salt to the brussel sprouts and mix well.
Stir the sprouts so it dose not get stuck to the pan.
Keep on medium flame and continue sauteing till the brussel sprouts are done.
Serve hot.