Tuesday, June 28, 2011
Friday, June 24, 2011
Tuesday, June 21, 2011
EASY TO MAKE BREAKFAST/EVENING TIFFINAfter a long time i am sitting and writing a post. Still feeling very lazy to come back to routine after a wonderful holiday for a week in Thailand. I must thank all my friends who visited my blog and posted their encouraging comments , even when i miss their wonderful posts.
Two years back, one day when i was talking with my friends in the evening, and discussing about the dinner plan,i told i am planning to make semiya upma,and one among the group told that making upma with semiya/vermicelli is totally new to her. Somehow that incident came to my mind yesterday while i was making this for my breakfast. Since blogging was in the back of my mind ,as to what to post, i clicked while making the upma and here comes the recipe.
Wednesday, June 15, 2011
Normally we don’t order starters when we go out to eat as we feel it will spoil our appetite especially for the kids, but 2 weeks back when we went out for lunch on a rainy day afternoon we ordered for kurkuri bhendi ,a simple and delicious starter ,made with okra . The entire family was so impressed with the taste and kids wanted to make me again at home and i tried it on the very next day . It turned out so crispy and i am here with the recipe of Kurkuri Bhindi.
|LADIES FINGER||300 GMS|
|RED CHILI POWDER||1/2 TSP|
|BESAN/GRAM FLOUR||2 TBLSP|
|CHAT MASALA||A GENEROUS PINCH|
|OIL||FOR DEEP FRY|
- Wash the okras and pat dry it with a kitchen towel.
- Cut them into thin horizontal slices or round ones as you prefer.
- Mix all the ingredients, except oil ,with the cut okras.
- Heat the oil in the kadai.
- When the oil becomes hot,bring the flame to medium and throw in the okra mixture.
- A handful is enough for frying in one batch.
- Fry it till the sound of the oil ceases.
- Repeat the same procedure for the rest of the okra.
- Drain it in a kitchen towel.
- Serve hot as a evening snack along with a hot cup of coffee/ tea..
- Keep in mind that chat masala contains salt.
- You can add a tblsp of Rice flour to the okra before frying.
Friday, June 10, 2011
SIDE DISH FOR IDLI/DOSA.
Today i am sharing one of my favourite dish ,made with shallots , from my mom’s kitchen which we enjoyed during our childhood days, with hot idlis and dosas. I still remember my mom keeps on making hot hot dosa and me ,my sister and my father used to relish them sitting on the floor in the kitchen and we will feed our mom also in between . When i was typing the title the entire scene came to my mind and i just wanted to share with that here..
|SHALLOTS||1 CUP(FINELY CHOPPED)|
|SAMBAR POWDER||1 AND 1/4 SPOON|
|TAMRIND EXTRACT||3/4 CUP|
|COOKED MOONG DAL||3 TBLSP|
|TURMERIC POWDER||A PINCH|
|MUSTARD SEEDS||1/4 TSP|
|URAD DHAL||1/4 TSP|
|CHANNA DAL||1/4 TSP|
|RED CHILI||1 NO|
|ASAFOETIDA||A GENEROUS PINCH|
- Peel the skin of the shallots and chop them finely.
- In a kadai add the oil and throw in the mustard seeds, urad dhal, channa dal , red chili and asfoetida.
- When the mustard splutters and the dhal turns brown add the onions.
- Saute till the onions turns pink.
- Now add the tamarind extract, sambar powder, turmeric powder and salt.
- Allow it to boil in a low flame for 8-10 minutes.
- Dilute the cooked moong dal with a cup of water and add to the onion gravy.
- Bring it to boil.
- Garnish with curry leaves.
- Serve hot.
Tuesday, June 7, 2011
I rarely include sago/javvarisi in my cooking ,when i learnt Sabudana vada from my friend, my hubby who is a great fan of this cute white sago pearls wants me to make sabudana kichidi , but to be more frank, i don’t want to give it a try as i thought it will taste horrible and stick to mouth if we make kichidi with sabudana. One day when i tasted this in my friend’s place ,to my surprise it tasted so well and now a days sabudana kichidi is a a regular one which i make once in a week for our breakfast.
|PEANUTS||1 HAND FULL|
|CUMIN SEEDS||1/4 TSP|
|GREEN CHILLI||2 NO|
|LEMON JUICE||1 TBLSP|
- Wash the sago pearls for 2-3 times and drain the water.
- Sprinkle the water on that and keep it aside closed for 2 hours.
- Roast the peanuts in a kadai and when it is cool, de skin the peanuts.
- Since i used the peanuts without skin i just roasted it and made a coarse powder.
- Grind the peanuts coarsely.
- Cut the potatoes into cubes and chop the chilies .
- In a kadai, add oil and throw in the mustard seeds ,cumin seeds and curry leaves
- Add the green chilies and the potatoes.
- Cook in medium flame till the potatoes turns soft.
- When it is done add the sago which we soaked and kept aside.
- Sprinkle salt and a little water to this.
- Mix it gently and add the coarsely ground peanut powder.
- Switch off the flame.
- Sprinkle lemon juice over that.
- Gently mix together.
- Serve immediately .
- Instead of washing and keep the sago for 2 hours, you can just immerse the sago in water and leave it over night.
- If doing that, drain the excess water if any before making the upma.
- You can add any veggie of your choice for variation.
- Adding capsicum to this will enhance the taste and flavour.
Thursday, June 2, 2011
Diet salad | Indian diet recipes
When i saw Pasta Salad recipe in Tarla dalal ‘s space i was so tempted to make this and that was so colurful to eyes and very was filling for the tummy too. This recipe is a real treat for dieters..
For original recipe Click here.
FOR SALSA DRESSING:
|DRIED OREGANO||1/2 TSP|
- Chop the beans finely and cube the carrots.
- Make the cauliflower into small florets.
- Blanch the veggies.(Just immerse them in Boiling water for a minute)
- Cook the pasta with salt in a heavy bottomed vessel for 7-9 minutes.
- When it is done drain the water and run it in water by placing it in a colander.
- Immerse the blanched veggies and pasta in ice cold water for 20 minutes.
- Chop the tomatoes , green chillies and coriander leaves very finely.
- In a bowl, combine the ingredients(give under salsa dressing list)
- Mash them continuously with the back of a spoon.
- Drain out the water from the veggies and pasta mix.
- Deseed a tomato and chop it into cubes.
- Mix it well with the veggies and pasta.
- Keep the salsa and the veggie pasta mix separately in the fridge and mix them while serving, by adding salt to the veggies.
- Serve immediately.