Super simple, utterly healthy and tasty menu! I love this with any sort of curry and rice.
Ingredients:
Chopped Carrot- 2 cups
Mustard Seeds - 1tsp
Cumin seeds- 1tsp
Red Chilly - 1
Olive oil - 1tbsp
Preparation:
Heat a wide pan with a tbsp of olive oil.
Add the mustard, cumin, red chilly and curry leaves.
when it splutters, mix the chopped carrots and saute well.
Add salt and keep in medium heat for 3 mins.
Garnish with Coriander.
Hint: Optional, add grated coconut(2tbsp) to add extra taste!
Wednesday, March 31, 2010 |
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Still figuring out what is the exact English name for this beans ... Anybody?
To my best search, I could relate or call it as Hyacinth bean seeds.
I was excited to see this in frozen section, its been years since I had them. It can be a tasty snack or a side dish too.
Preparation:
Add 1 tsp of olive oil and add Cumin seeds(1tsp),mustard seeds(1tsp), urad dal(1tsp), curry leaves, red chilly powder(1/2tsp), water(1tbsp).
Mix the Frozen beans in to it and saute them for few mins, add salt. Its Done!
Enjoy as a side dish or just as a snack.
Aahhh! the below pic is the traditional south Indian Coffee cup and saucer, not to mention its my New Love in Kitchen. It exactly holds only five sips of coffee, deliberately brought the cute and tiniest one, so I can enjoy my coffee/tea more than twice a day. This is my best buy of this year. what have you got recently?
Saturday, March 20, 2010 |
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This Super Spicy and tasty curry goes very well with rice or roti.
Ingredients:
Onion- 1/2 cup
Tomato chopped - 1 cup
Ginger Garlic Paste - 1 tbsp
Fenugreek Seeds- 1tsp
Mustard seeds- 1tsp
Tamarind Juice- 3tbsp
Sambar Powder- 2tbsp
Red Chillies- 2
Dumpling Ingredients:
Channa Dal - 1tbsp
Toor dal - 1 tbsp
Moong dal -1tbsp
Soak the dals in enough water for 2 hours.
Chopped Onion - 1tbsp
Black pepper - 1tsp
Ginger- 1tsp
Salt- pinch
Curry leaves- 5-6 leaves
To prepare Dumplings:
Remove the soaked dal from water and grind them to coarse paste, adding onion, pepper, salt, ginger and salt, use only little amount of water.
Add the curry leaves and Divide the coarse paste in to same size of balls, steam them in idli cooker for 10 mins.(exactly the way you prepare idli) this will help the dumpling to stick together, rather falling apart in curry.
Keep them aside.
To prepare Curry:
Heat the wide pan with 2 tbsp oil,
Add the mustard, fennel, red chilli.
Add the ginger garlic, Onion, fry till onion turns golden brown. Add the Chopped Tomato and salt.
Pour two cups of water and add the Sambar powder. Let it cook in medium heat for 5 mins.
When it comes to a boil, add the dumpling inside the curry slowly.
Add the tamarind juice and give a gently stir.
Let it cook in slow heat for 5 more mins.
Garnish with Coriander and Curry leaves.
Enjoy with Rice or Roti.
Tuesday, March 02, 2010 |
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For the First time, in my journey of cooking, I'm doing somethin' with Beets! This is certainly not my fav veggie. But, after reading the benefits of it, couldn't resist buying them from local market..
Benefits:
- Lowers the blood pressure
- Used in treating fever and Constipation
- Good source of Vitamin C and Folic acid
- Helps stimulate the function of liver cells and protects liver and bile ducts
- It can prevent Varicose veins
- It helps in treating Skin problem, headache, menstrual problem and etc.,
Ingredients:
Beets- Four
Oil - 1tbsp
Grated Coconut - 3tbsp
Cumin Seeds - 1tsp
Mustard Seeds - 1tsp
Red Chillies- 2
Preparation:
Pressure cook the beets with less amount of water to two whistles.
Remove them and chop to small chunks.
Heat a pan with 1 tbsp of oil and add cumin seeds, mustard seeds, red chillies.
Add the chopped Beets, fry for 10 mins in medium heat.
Add salt and 3tbsp grated coconut and fry for 2 mins.
Garnish with Cilantro leaves.
Tuesday, November 03, 2009 |
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Gulab Jamuns are fried dough (mainly made of milk solids) balls soaked well in sugar syrup flavoured with cardamom, rosewater or saffron. .
Ingredients:
Gulab Jamun mix- 1 cup(contains 1cup milk powder, 1/4 cup all purpose flour, pinch of baking soda)
Milk - 1/4 cup
For Sugar Syrup:
cardamom - 2 crushed
saffron - 4 string (optional)
Sugar - 2 cups
Water - 4 cups
Oil for frying.
Preparation:
Combine 1/4 of milk with 1 cup of gulab jamun mix, set aside and let it stand for 20 mins.
Heat water in a medium size pan, add the sugar and cardamom for 20 mins. Set aside.
take the dough and knead softly, divide in to equal sized small balls, Make sure you it has a smooth surface.
Heat oil in a pan, let it heat in low flame between 3-4.
Once the oil is hot enough drop the shaped doughs in to the oil about 5-6 at a time. it will rise slowly from the bottom of the pan to the top layer. If the oil is too hot, the outer layer of the dough will turn dark soon.
Keep turning the jamuns once in a while and it will take about 5-6 mins to cook, cook till the jamun turns Golden brown.
Remove from oil and drop it in sugar syrup. It need to be soaked in the sugar syrup for at least 20 mins before serving.
Friday, October 30, 2009 |
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Dear All, sorry for my long off from blogging, been little busy.
I have been thinking about posting this recipe for quite a while, managed to get a picture only this time :) I love classic cake! and recently tried adding the fudge layer to it and it turned out so yum.
Ingredients:
1.5 cups flour
1 tbs baking powder
3 large eggs
1 cup powdered sugar
1/2 cup milk
1/2 cup oil
1 tsp vanilla extract
3 tbs cocoa powder
Method:
Grease and line a 9" round cake tin.
Sift the flour, baking powder, sugar a couple of times.
Beat the eggs and add the milk, oil and vanilla till well combined.
Gradually beat in the flour on low speed just until combined.
Divide the mixture into two and mix cocoa powder in 1/2 cup.
Preheat the oven to 350F.
Pour the cake mix in the greased pan and add the cocoa on top of it a random order.
Gently swirl it with a knife.
Cook for 45 minutes or toothpick inserted in the center comes out clean.
I want to thank
Lata raja for sharing these two awesome awards with me, Im so honored.
I want to share this awards with everyone who reads this post!
Thursday, September 03, 2009 |
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