! !SIMPLYDELICIOUS!

PINEAPPLE IN YOGHURT

noreply@blogger.com (Sangi) — Sun, 18 Sep 2011 13:08:00 +0000

INGREDIENTS:
100gm Pineapple, peeled,cored&finely chopped
1/2tsp Turmeric powder
2 pinch Kashmiri chili powder
Water for cooking the pineapple
1 1/2tbs Coconut oil
1tsp Black mustard seeds
8gm Shallots, Thinly sliced
2 sprigs Curry leaves
12gm Ginger, finely chopped
8gm Green chili, finely chopped
Whisk together:
200gm Full cream yogurt(i used Almarai)
1 big pinch cumin powder,freshly roasted&powdered
1big pinch fenugreek powder
3/4water
1/4tsp Sugar(optional)
Salt,to taste
METHOD:
Whisk together yogurt,cumin,fenugreek powders,3/4cup water,sugar and enough salt&keep aside.
Combine pineapple,turmeric,chili powders,salt and enough water in a kadai&cook covered until pineapple is very tender.
Remove from heat&allow to cool&then mix with whisked yoghurt.
Heat 1 1/2tbs oil in a kadai.Add mustard seeds and allow to splutter,then add slices shallots&curry leaves and stir fry on low heat until crisp.
Add ginger and green chilies and saute for a few seconds until soft.
Reduce heat to very low and add pineapple-yoghurt mixture.
Increase heat to medium&stir continuously until the gravy is heated through,don't allow it to boil.
Remove from heat& continue to stir for a few more minutes.
Serve with rice.

TOMATO COCONUT CURRY

noreply@blogger.com (Sangi) — Thu, 15 Sep 2011 12:55:00 +0000

INGREDIENTS:
Coconut oil:2 1/2tsp
Peeled and thinly sliced shallots/small onion:40gm
Peeled and finely chopped ginger:5gm
Sliced green chili:10gm
Curry leaves
Finely chopped tomato:75gm
Turmeric powder:1/2tsp
Kashmiri chili powder:1/4tsp
Coriander powder:1/4tsp
Freshly grated coconut:40gm,grind to a fine paste adding enough water
Water:2/3 to 3/4cup
Tempering:
Coconut oil:1tsp
Black mustard seeds:1/4tsp
Curry leaves
METHOD:
Heat the oil in a kadai.
Add shallots,ginger,green chili and curry leaves and saute on low heat until onion turns light brown.
Add chopped tomato and cook covered until tomato gets mashed,stirring occasionally.
Add spice powders and saute until raw smell disappears.
Add ground coconut paste,water and enough salt.
Mix well,bring to a boil and then simmer for 5-7minutes,stirring occasionally.
Remove from fire.
Heat 1tsp oil in a pan.Add mustard seeds and allow to crackle.Add curry leaves and fry until crisp.
Pour into the curry&mix well.
Serve with rice.

ONION FRITTERS

noreply@blogger.com (Sangi) — Sat, 13 Aug 2011 12:18:00 +0000

INGREDIENTS:
Gram flour/chickpea flour:75gm
Kashmiri chili powder:1/2tsp
Asafoetida powder:2pinch
Turmeric powder:a pinch
Carom seeds:1/4tsp
Chopped curryleaves:2tbs
Chopped coriander leaves:2tbs
Lemon/lime juice:1tsp
Red onion:2medium,peeled and thinly sliced lengthwise.
Water: as needed
Salt,to taste
Oil,for deep frying
METHOD:
Make a thick paste of flour,spice powders,carom seeds,curry leaves,coriander leaves,lemon/lime juice
and salt.
Add onion and mix well by hand,adding more flour or water if needed.
Heat enough oil in a deep frying pan until very hot,drop tablespoonfuls of the mixture into the oil and fry until golden brown.
Serve with ur fav dip...

WHEAT VERMICELLI UPMA

noreply@blogger.com (Sangi) — Thu, 11 Aug 2011 15:48:00 +0000

INGREDIENTS:
Ghee:2tsp+1 1/2tsp
Golden raisins:2tbs,sliced
Pista kernels:2tbs,blanched and sliced
Mustard seeds:1tsp
Shallots:1tbs,thinly sliced
Curry leaves:1sprig
Dried red chili:1, broken into pieces
Ginger:1tsp, finely chopped
Green chili:1tsp,finely chopped
Thick coconut milk:3/4cup
Wheat vermicelli:75gm,broken into Small pieces
Salt,to taste
Coriander leaves(optional)
METHOD:
Heat 2tsp ghee in a non stick frying pan,add vermicelli and fry until golden brown.
Remove from fire and keep aside.
Heat remaining ghee in a non stick kadai,add pista&raisins fry for 30seconds.Drain and keep aside.
In the same ghee,add mustard seeds and let them splutter.
Add shallots,curry leaves,dried red chili and fry until crisp.
Now add ginger and green chili, saute for a few seconds.
Reduce the heat to low,add coconut milk&enough salt and stir continuously until the coconut milk is heated through.
Now reduce heat to very low add vermicelli .
Mix well and cook covered until the coconut milk is absorbed and the vermicelli is cooked,stirring twice.
Remove from heat.
Garnish with pista,raisins and coriander leaves and Serve warm with sugar....

SPICY PRAWNS

noreply@blogger.com (Sangi) — Thu, 04 Aug 2011 17:41:00 +0000

INGREDIENTS:
Medium Prawns:25nos(1/2kg), cleaned
Kashmiri chili powder:1tbs
Turmeric powder:1/2tsp
Black pepper powder:1/4tsp
Garam masala powder:1big pinch
Fennel seeds:1tsp,crushed
Garlic cloves:5 big,crushed
Salt,to taste
2tbs water
Curry leaves:2sprigs
Coconut oil:25ml
METHOD:
Place cleaned prawns in a kadai,add chili,turmeric,pepper,garam masla powders and enough salt.
Mix well until the prawns are well coated with the masala&and leave to marinate for 20-30minutes.
Add crushed garlic,fennel seeds and 2tbs water and mix well.
Cook covered for about 4-5 minutes until the prawns are cooked,stirring in between.
Heat oil in a non stick frying pan.
Add curry leaves and saute until fragrant
Now add cooked prawns and fry for a few minutes until slightly crisp.
Serve with Indian rotis/rice and raita.

Coconut crêpes

noreply@blogger.com (Sangi) — Mon, 25 Jul 2011 13:25:00 +0000

INGREDIENTS:

For the crepes:

Whole wheat flour :35gm

All purpose flour:15gm

Baking powder:1/4tsp

Cooking soda:2pinches

Salt:a pinch

Cardamom:2pods,seeds crushed

3/4 cup coconut milk from 75gm freshly grated coconut(Grind the coconut into a fine paste,adding just enough water and extract milk from it)

For the filling:

Sweetened condensed milk:60gm

Freshly grated coconut:60gm

Sugar:1tsp

METHOD:

In a bowl,mix together wheat flour,all purpose flour,baking powder,soda,crushed cardamom seeds and salt,then slowly whisk in the coconut milk to make a smooth batter.

For the filling,mix together grated coconut,sweetened condensed milk and sugar and keep aside.

Heat a non stick crepe pan/tawa until hot.(grease it with a few drops of melted ghee if needed)

Pour in a small ladleful of batter and spread it into a thin circle with the back of the ladle.

Cook until the edges begin to brown,then flip the crepe over with a spatula.Place a portion of the filling in one half,cook for a few more seconds until the bottom of the crepe turns golden brown. Fold the crepe in half and remove to a plate.Repeat the process with the remaining batter and filling.

Serve warm...

Pista burfi

noreply@blogger.com (Sangi) — Sun, 24 Jul 2011 11:33:00 +0000

INGREDIENTS:

Pistachio kernels:100gm

Sugar50gm

Water:1+1/2tbs

Cardamom powder:1-2pinches

Melted ghee:1/4tsp + for greasing the pan

METHOD:

*Blanch pista kernels in boiling water for 1minute.

*Drain well and pat dry with a kitchen cloth&then remove the skin.

*Spread them out on a clean kitchen towel and leave to dry for 30-45minutes.

&then dry grind to a coarse powder using a mixer,keep aside.

*Line a small plate/pan (i used 5" tart pan)with aluminum foil,lightly grease it with a few drops of ghee and keep aside.

*Combine sugar,water and ghee(1/4tsp) in a non-stick kadai and bring to a boil,about 2minutes.

*Continue to boil for a few more minutes until the syrup reaches a 2 string consistency.

*Reduce heat to very low and add pista paste.

*Mix well,it will turn into a smooth dough within seconds.

* Transfer the mixture to the pan&spread evenly with a greased spoon.

*Alow to cool,cut into desired shape &njoy!

Sautéed ripe plantains

noreply@blogger.com (Sangi) — Sun, 24 Jul 2011 11:31:00 +0000

INGREDIENTS:

Very ripe plantains:2nos,chopped

Sugar:40gm(+/-)

Cardamom powder:a pinch

Cashew nuts:20gm

Ghee:1 1/2tbs+1tsp

METHOD:

Heat 1tsp ghee in a pan

Add cashews and fry until golden brown,keep aside.

Heat reaming ghee in a non stick kadai.

Add chopped plantains and sugar.

Mix well and cook covered on low heat until mashed,stirring every minute.

Stir in the cardamom powder and nuts and remove from heat.

Serve warm or at room temperature...

Almond chocolate laddu

noreply@blogger.com (Sangi) — Sun, 24 Jul 2011 11:28:00 +0000

INGREDIENTS:

Whole almonds:100gm

Hershey's milk chocolate chips:20gm

Nestle sweetened condensed milk:40gm

milk:2tsp

Freshly grated coconut:40gm

METHOD:

*Toast the almonds for about 3-4minutes until the skins begin to crackle.Cool a bit and then dry grind to a fine powder.

*Put the almond flour into a mixing bowl.Add grated coconut and crush well by hand,keep aside.

*Combine chocolate chips,condensed milk, and milk in a non stick saucepan.

Place on low heat and stir constantly until the chocolate melts.

*Pour into the almond mixture and mix well with a wooden spoon.

*When cool enough to handle, mix again by hand and make lemon sized balls/laddus.

CUCUMBER-MINT LASSI

noreply@blogger.com (Sangi) — Tue, 21 Jun 2011 13:42:00 +0000

INGREDIENTS:
English cucumber:1,ends trimmed&chopped.
Fresh mint leaves:2tsp,finely chopped.
Green chili:3/4tsp,chopped(more or less according to taste)
Ginger:2tsp, peeled and chopped
Salt:,to taste
Full cream yogurt(i used Almarai):225gm,well chilled
Sugar:1tbs or (more or less according to taste)
METHOD:
Put cucumber,green chili,mint,ginger and salt into a blender and blend until smooth.
Then add yoghurt&sugar and blend again for a few more minutes until creamy.
Serve immediately.

SPICY EGG CURRY

noreply@blogger.com (Sangi) — Thu, 16 Jun 2011 06:10:00 +0000

INGREDIENTS:
Coconut oil:4tbs
Peeled and very finely chopped shallots/red onion:250gm
Peeled and finely chopped ginger:12-15gm
Peeled and finely chopped garlic:12-15gm
Curry leaves:2sprigs

Kashmiri chili powder:2tsp

Coriander powder:1tsp
Garam masala powder:1tsp
Black pepper powder:1/2tsp
Turmeric powder:1/4tsp
Freshly grated coconut:50gm
Salt,to taste
Eggs:3-4,hard boiled&halved
METHOD:
Heat the oil in a kadai.
Add shallots,ginger,garlic and curry leaves and saute on low heat for 45-50 minutes or until caramelized,stirring and scraping the bottom and sides of the kadai occasionally.
Reduce the heat to very low and add all the spice powders and stir constantly for a few seconds until the raw smell of the masala disappears,taking care not to burn the spices.
Add 3/4cup water and enough salt.
Mix well and bring to a boil.
Now reduce heat,cover the kadai with its lid and simmer for 5minutes or until the oil floats on top.
Stir again,add eggs and simmer for another 5minutes.
Finally add coconut milk,mix gently until heated through and remove from heat.
Serve hot with Appam/chapati/rice...

BANANA HALWA

noreply@blogger.com (Sangi) — Thu, 09 Jun 2011 03:42:00 +0000

INGREDIENTS:
Sugar:100gm
Water:2tbs
Very ripe plantains:575gm(2big),peeled and very finely chopped
Ghee:5tbs plus 1tsp
Crushed cardamom:2nos
Ghee roasted cashew nuts(optional):2tbs
METHOD:
Grease a small cake tin/plate with 1tsp ghee and keep aside.
Combine sugar and water in a heavy bottomed vessel and allow to melt over a low heat while stirring constantly.
Add chopped plantains and cook stirring and smashing the pieces for about 10-12minutes until the banana is fully cooked.
Reduce the heat to low,add 1tbs of the ghee and cook,stirring until the ghee is absorbed,about 3minutes.
Add ghee at regular intervals and continue to cook,stirring constantly, for another15-18minutes or until the mixture leaves the sides of the vessel
Continue to stir until the ghee starts oozing out of the mixture,about 7-8 minutes more.
Stir in the cardamom and nuts ,if using,mix well and tranfer to the greased plate, smoothing the top with a greased spoon.
Allow to cool.
Cut into desired shape and serve.

Spinach Dal

noreply@blogger.com (Sangi) — Tue, 24 May 2011 07:39:00 +0000

INGREDIENTS:
100gm Mung dal
20gm Butter,chopped
50gm Shallots,peeled&sliced
12gm green chilies,cut in half lengthwise.
1 sprig curry leaves.
1 3/4 cup water
2 tsp coconut oil
1/2 tsp black mustard seeds
1 dried red chili,broken into pieces.
1 shallot,peeled and sliced into rings
1 Sprig curry leaves
2 1/2 cup fresh Indian red spinach,cleaned and chopped.
Salt,to taste
Grind together:
1/2 cup freshly grated coconut
1 big clove garlic,chopped
2 pinches chili powder
1/4 tsp turmeric powder
1 big pinch cumin seeds
METHOD:
Combine mung dal,butter,shallots,green chilies,curry leaves,water and enough salt in a pressure cooker.
Place over high heat and wait for the first whistle,then reduce the heat to very low and cook for 8-10minutes.
Take it off the heat and allow to cool naturally.
Meanwhile,heat 2tsp oil in a kadai.Add mustard seeds and let them splutter.
Add dried red chili,sliced shallots and curry leaves and stir fry on low heat until crisp.
Now add spinach,sprinkle with salt and cook covered until just wilted.
Remove from heat&keep aside.
Grind together coconut,garlic,chili,turmeric powders and cumin seeds to a fine paste adding enough water,keep aside.
Open the cooker and mash the contents well with the back of a ladle.
Add cooked spinach and ground coconut paste and mix well,adding more water if needed.
Bring to a boil,then reduce the heat and simmer gently for 3-4minutes.
Serve with rice...

Chickpea Curry

noreply@blogger.com (Sangi) — Fri, 20 May 2011 16:55:00 +0000

INGREDIENTS:
150gm White chickpeas,soaked overnight
2 1/2tbs Coconut oil
60gm fresh coconut,Thinly sliced
175gm Shallots/red onion,very finely chopped
1 1/2tbs Garlic,finely chopped
1 1/2tbs Ginger,finely chopped
2 sprigs Curry leaves
2tsp Kashmiri chili powder
1tsp Coriander powder
1/2tsp Garam masala powder
1/4tsp turmeric powder
Thick coconut milk from 30gm freshly grated coconut.
Chopped Coriander leaves
METHOD:

*Rinse the chickpeas several times,Put them in a pressure cooker,add 1 1/4cup water and enough salt.

*Close the cooker and cook on high heat till the first whistle,then reduce heat to very low and cook for another 10-12 minutes.

*Remove from fire and allow to cool naturally.
*Heat 2 1/2tbs oil in a kadai.,add coconut slices and fry on low heat until golden brown.
*Now add shallots,ginger,garlic,curry leaves and continue to saute until the mixture is completely caramelized.
*Meanwhile,grind 1/4cup of the cooked chickpeas with a little water to make paste&keep aside.
*Add Chili,coriander,turmeric and garam masala powders and saute for a few seconds until the raw smell disappears.
*Then add ground chickpeas paste and cook,stirring,until oil separates.
*Add chickpeas along with its cooking water.
*Mix well and bring to the boil.
*Stir again,check for salt and add if required.
*Reduce the heat,cover the kadai with its lid and let it simmer for 5minutes,then uncover and simmer for another 5 minutes,stirring in between.
*Remove from heat and mix in the coconut milk.
*Garnish with coriander leaves and serve warm with rotis/rice...

Meat Cutlet

noreply@blogger.com (Sangi) — Mon, 09 May 2011 13:04:00 +0000

INGREDIENTS:
Cleaned beef:200gm,cut into 1/2'' cubes
Potato:200gm,boiled and mashed
Peeled and very finely chopped shallots:50gm
Peeled and very finely chopped ginger:5-7gm
Very finely chopped green chilies:8gm
Very finely chopped curry leaves:2tsp
Garam masala powder:1tsp
Black pepper powder:1 1/4tsp or as per taste
Sunflower oil/corn oil:1tbs+for frying
Salt,to taste
For coating:
Crushed cornflakes:as required.

Whisk together:

1Egg white and 1tsp water.

METHOD:
In a pressure cooker mix together beef,1/2tsp garam masala powder,1/2tsp pepper powder and enough salt.(no need to add water)
Place on high heat and wait for the first whistle.
Then reduce heat to very low and cook for another 20-25minutes.
Remove from heat and allow to cool normally.
Open the lid,place the cooker back on heat to allow any excess moisture to evaporate.
Cool completely and then dry grind to a coarse paste.
Heat 1tbs oil in a kadai.
Add onion,ginger,green chillies and curry leaves and saute on low heat until soft and lightly browned.
Add 1/2tsp garam masala powder and stir continuously for a few seconds until raw smell disappears.
Add ground beef and remaining pepper.Mix well until heated through.
Remove from heat& transfer to a bowl.
Add mashed potato to this mixture and mix thoroughly by hand,adding more salt and pepper if needed.
Divide the mixture into 10 equal portions.
Make cutlets of desired shape,dip each cutlet in egg mixture and then roll in crushed cornflakes to coat.
Heat about enough oil in a non-stick frying pan and fry the cutlets until golden brown and crisp.
Serve warm with chili sauce or tomato ketchup...

SWEET CORN PATTIES

noreply@blogger.com (Sangi) — Tue, 26 Apr 2011 06:16:00 +0000

INGREDIENTS
Frozen sweet corn kernels:1cup
Finely chopped green chili:1-2
Finely chopped onion:1small
Finely chopped coriander leaves:1tbs
Finely chopped curry leaves:1tsp
Chili flakes:1tsp
Baking powder: 2pinches
Baking soda:2pinches
Turmeric powder:2pinches
All purpose flour:1-1/2tbs
Asafoetida powder:2pinches
Salt,to taste
Lemon juice1tsp
Oil for shallow frying
METHOD:
Place corn kernels in a microwave safe bowl,add enough water to cover and microwave on high for 3minutes. Drain and pat the kernels dry or steam the kernels until soft and pat dry well.
In a food processor,process 3/4 cup of the kernels to a coarse paste.
Transfer to a bowl.
Add reserved kernels and remaining ingredients except oil&mix throughly by hand,adding more flour if needed.
Make small patties out of this mixture.
Heat a non-stick frying pan with about 1tbs oil&fry the patties on both sides until crisp.
Serve with tomato ketchup...

DRIED FISH-MANGO CHUTNEY

noreply@blogger.com (Sangi) — Mon, 18 Apr 2011 18:08:00 +0000

INGREDIENTS:
Sun dried fish:25gm,cleaned
Peeled and chopped raw mango:20gm
freshly grated coconut:50gm
Peeled and chopped shallots:20gm
Peeled and chopped ginger:4gm
Curry leaves:1 sprig
Chili powder:1+1/3
Salt:2-3pinches or more
Oil:as required
METHOD:
Heat enough oil in a kadai.Add fish and fry until crisp.Drain and dry grind to a fine powder.
Mix together powdered fish,coconut,mango,shallots,ginger,curry leaves,chili powder and salt by hand&then grind to a coarse paste without adding any water.
Serve with rice...

ALOO SHIMLA MIRCH

noreply@blogger.com (Sangi) — Tue, 12 Apr 2011 17:09:00 +0000

INGREDIENTS:
Oil:1 1/2tbs+1/2tsp
Cumin seeds:1/4tsp
Mustard seeds:1/4tsp
Potato:250gm,peeled and cut into 1/2'' cubes
Kashmiri chili powder:1+1/4tsp(adjust to spice level)
Turmeric powder:1/4tsp
Coriander powder:1/2tsp
Garam masala powder:1/2tsp
Bell pepper:75gm,diced
Dried mango powder:1/4tsp
Brown sugar:2 pinches
METHOD:
Heat 1/2tsp oil in a non-stick frying pan&stir fry the bell pepper for a few minutes until crisp tender&keep aside.
Heat about 1 1/2tbs oil in a non-stick kadai,add mustard and cumin and let them splutter.Add curry leaves,fry for a few seconds and then add potato pieces followed by spice powders and salt.
Mix well and cook covered on low heat until potatoes are done,stirring every minute.
Add bell pepper&mix gently.
Finally add dried mango powder and sugar,toss well and remove from heat.serve with rotis...

BABY CORN JALFREZI

noreply@blogger.com (Sangi) — Wed, 30 Mar 2011 16:08:00 +0000

INGREDIENTS:
12 Baby corn ,quartered and cut into strips.
40gm Bell pepper,seeded and cut into strips
4-5tbs Oil
2 Pinch Cumin seeds
1 Small /50gm Red onion, peeled and very finely chopped.
2 tsp Ginger-garlic paste
1 to 1 1/4tsp Kashmiri chili powder(adjust to spice level)
3/4 tsp Coriander powder
1/2 tsp Garm masla powder
A pinch Turmeric powder
1 Small /75gm Tomato:blanched,peeled and pureed
Brown sugar:3/4tsp or as per taste
Kasuri methi powder:a big pinch
FOR MARINATION:
1/2 tsp Kashmiri chili powder
A pinch of Garam masala powder
A pinch of Turmeric powder
1-1/2 tbs All purpose flour
1tsp Lime juice
Water and salt as needed
METHOD:
Place baby corn in a bowl.
Add flour,spice powders,lime juice and enough salt.
Sprinkle a little water if needed &toss well until the pieces are coated with the spices.
Allow to marinate in the refrigerator for 30-45 minutes.
Heat about 3tbs oil in a non-stick frying pan until very hot&fry baby corn in batches until lightly browned and cooked through.
Remove to a kitchen paper.
Add bell pepper to the same oil and stir fry over a medium heat for a few minutes until crisp tender.
Remove and keep with baby corn.
Heat about 1tbs oil in a non-stick kadai&splutter cumin seeds.
Add onion and ginger-garlic paste and saute on low heat until onion turns deep pink in color..
Now reduce heat to very low and add chili,coriander,turmeric and garam masala powders.
Stir continuously for a few seconds and then add tomato puree and enough salt.
Mix well and cook on very low heat until oil leaves the mixture.
Now add fried baby corn&bell pepper and mix gently to coat.
Cover the kadai with a lid and cook for 4-5minutes to allow the flavors to penetrate.
Finally add brown sugar and kasuri methi powder.
Toss well and cook for another minute and then remove from heat,keeping the flame very low at all the times.
Serve hot with parathas...

STEAMED OATS CAKE

noreply@blogger.com (Sangi) — Thu, 24 Mar 2011 22:17:00 +0000

INGREDIENTS:

Quick oats:100gm

Freshly grated coconut:50gm

Sugar:2tbs

Crushed cumin:1/4tsp

Milk:4-5tbs

Salt:a pinch

METHOD:

Dry roast oats for 2minutes&then grind to a coarse powder.

In a bowl,mix together the powdered oats,coconut,cumin,sugar and salt.

Add a little milk and knead into a soft dough.

Make lemon sized balls out of this dough and flatten slightly.

Arrange them in a steamer and cook for about 25-30minutes until cooked.

Serve warm...

SPRING ONION RAITA

noreply@blogger.com (Sangi) — Thu, 24 Mar 2011 21:07:00 +0000

INGREDIENTS:
Finely chopped spring onion/scallion:40gm
Peeled and finely chopped red onion:30gm
Very finely chopped green chili:4gm
Lemon juice:1-1/2tsp
Chilled full fat yogurt:3/4cup
Sugar:1-1/2tsp
Roasted cumin powder:a pinch
Salt,to taste.
METHOD:
In a bowl,crush together the scallion,red onion,green chili,lemon juice and salt.
Whisk the chilled yogurt with cumin,sugar and a pinch of salt and pour into the spring onion mixture.
Mix well and serve immediately with parathas....

BEETROOT WITH GREEN BEANS

noreply@blogger.com (Sangi) — Thu, 24 Mar 2011 21:07:00 +0000

INGREDIENTS:
Mung bean/green bean:100gm
Peeled and finely chopped beetroot:150gm
Coconut oil:1tbs
Mustard seeds:1tsp
Broken dried red chillies:2-3nos
Curry leaves:a few
Grind together:
Freshly grated coconut:50gm
Chopped green chili:10-12gm
Peeled and finely chopped garlic:6gm
Chili powder: 2pinch (optional)
Turmeric powder:1/4tsp-1/3tsp
cumin seeds:1 big pinch
METHOD:
Pressure cook green beans&keep aside.
Grind together coconut,green chillies,garlic,cumin,red chili,turmeric powders to make a coarse paste without adding any water&keep aside.
Heat the oil in a kadai and add mustard seeds.
When they crackle,add dry red chillies and curry leaves.Fry for a a few seconds and then add chopped beets.
Saute for a few seconds and then add ground paste and enough salt.
Add a little water(about 1/3 cup water)to this mixture and cook covered on low heat until the beetroot is well cooked, stirring every minute.
Now add cooked beans and mix well until heated through.Check for salt and add if needed.
Serve hot with rice....

PISTACHIO KHEER

noreply@blogger.com (Sangi) — Tue, 08 Mar 2011 14:09:00 +0000

INGREDIENTS:

Unsalted shelled pistachios(green pistachio kernels):100gm
Water:1+1/2cup
Sweetened condensed milk:3/4cup
Low fat milk:3/4cup
Cardamom powder:2pinch
Saffron:a pinch(optional),soaked in 2tsp warm milk
METHOD:
Bring the water to a boil.
Add pistachio kernels and cook for 30seconds.
Pour the cooked kernels into a colander to drain and rinse under cold running water to stop the cooking.
Pat dry and slip the skins off.
Put them in a blender(reserve some for garnish) and blend to a slightly coarse paste by adding 1-2tbs of the milk.
Combine condensed milk and remaining milk in a saucepan and bring to a boil over low heat ,stirring occasionally.
Now reduce heat to low and add pista paste and saffron.
Mix well and simmer for 30seconds.
Remove from fire&Stir in the cardamom powder.
Serve warm or chilled...

TUNA WITH ONION&SPICES

noreply@blogger.com (Sangi) — Wed, 16 Feb 2011 07:59:00 +0000

INGREDIENTS:
Coconut oil:1+1/2tbs
Peeled&very finely chopped onion:175gm
Finely chopped green chili:5gm
Peeled& finely chopped ginger:10-12gm
Peeled&finely chopped garlic:10-12gm
Kashmiri chili powder:1/2tsp
Coriander powder:1/2tsp
Turmeric powder:1/4tsp
Fenugreek powder:1/4tsp
curry leaves:a few
Tuna in water:1can(185gm),drained and flaked
METHOD:
Heat the oil in a non-stick kadai.
Add onion,ginger,garlic,green chilli and curry leaves&saute on low heat until lightly browned,stirring occasionally.
Now add all the spice powders&continue to saute for a few more seconds until the raw smell of the masala disappears,taking care not to burn
Add tuna flakes&enough salt.
Mix until well combined and cook for 1-2minutes until heated through.
Serve hot with rotis....

INDIAN HUMMUS

noreply@blogger.com (Sangi) — Wed, 09 Feb 2011 18:44:00 +0000

INGREDIENTS:

White chickpeas:125gm,soaked overnight
White sesame seeds:25gm
Peeled&chopped garlic:8gm-10gm
Chopped green chili:8-10gm
Olive oil:2tbs or as per taste
Paprika powder:2pinches(optional)
Chopped coriander leaves:25gm
Juice of 1/2 lemon
Salt,to taste
METHOD:
~Pressure cook chickpeas until soft.Drain,reserving the cooking water.Allow to cool.
~In a pan,toast white sesame seeds until lightly browned,stirring constantly.Cool slightly&then dry grind to a fine powder.
~Grease a non stick pan with a few drops of oil and roast the garlic&green chili until slightly charred and softened .
~Put cooked chickpeas(reserve 1/4cup),sesame powder,garlic n green chili,chopped coriander leaves and enough salt in a blender and blend until smooth,adding enough of the reserved cooking water.

~Transfer to a bowl.Stir in the olive oil&lemon juice.Garnish with reserved chickpeas & paprika powder.Serve immediately with tortilla chips or chapatis...