"Ambition is the germ from which all growth of nobleness proceeds." - By ~ Thomas Dunn English ~
Thursday, September 16, 2010
Tuesday, September 14, 2010
White Kozhukattai
Ingredients:
-------------
Rice Flour - 2 cups
salt - 1/4 tsp
water - 2 1/2 cups
Puranam (Stuffing)
-------------------
Grated Coconut - 1 cup
Jaggery - 3/4 cup
1. Blend Coconut, Jaggery.
2. In a pan, add the above mixture and cook for 5 mins.
3. Make small balls and keep aside.
4. In a saucepan, add water, salt and bring water to boil.
5. Stir in the rice flour, simmer and cook for 10 mins.
6. Remove from heat and combine quickly making sure there are no lumps.
7. Once the rice mixture is warm, add oil to the dough and knead well.
8. Make dumplings and keep aside.
9. Take each rice dumpling, place in between greased ziploc cover and
flatten by pressing with a heavy plate.
10. Once the dumpling is flattened, keep the coconut filling in the center and fold to seal well.
11. Press with a fork along the edges.
12. Steam it for 10 mins.
13. Can use peanut-jaggery, sesameseeds-jaggery filling too.
Urad Pepper Bonda
Ingredients:
-------------
Urad dhal - 1 cup
Rice - 2 tbsp
Salt
Crushed Pepper - 2 tbsp
1. Soak Urad dhal and rice for 4 hrs.
2. Grind, add crushed pepper, salt and refrigerate for ~ 4-5 hrs.
3. Take small balls and deep fry in oil.
Chickpeas Sundal
Ingredients:
-------------
Chickpeas (Soaked overnight and cooked ) - 1 cup
Onion - 1 finely chopped
Curry leaves
Ginger - 1/2 inch finely chopped
Oil
Mustard, urad dhal - 1 tsp each
Red chili - 1
Hing
Grated coconut - 4 tbsp
Salt
Cilantro
1. Heat oil in pan and fry mustard, urad dhal, curry leaves, hing, red chili.
2. Add onion, ginger and saute for 2 mins.
3. Add Chickpeas, salt, coconut and cook for 2 mins.
4. Garnish with cilantro.
Creamy Vegetable Soup
Ingredients:
-------------
Potato (cubed) -1
Sweet Potato (cubed) - 1
Carrot (diced) - 1
Peas - 1/2 cup
Sweet Corn - 1/4 cup
Kidney Beans(Soaked Overnight) - 1/4 cup
Pasta/Croutons (Optional)
Garlic (finely chopped) - 1 clove
Pepper - 1 tsp
Salt
Butter - 1 tbsp
1. Bring water to a rapid boil.
2. Add garlic, Potato, Sweet Potato, Carrots, Peas, Sweet Corn, Kidney Beans.
3. Cover with lid and let simmer for 20 mins.
4. Now Remove from heat and take 3/4th of the Vegetables and grind to a puree.
5. Stir in the pureed vegetables to remaining quarter portion and place on heat.
6. Add salt, Pepper and let cook for 10 mins.
7. Finally add butter.
8. Can add cooked pasta or Croutons to make the soup a balanced meal.
Murunga Keerai Poriyal
Ingredients:
-------------
Murunga keerai (chopped) - 1 cup
Onion - 1/2 chopped
Oil
Mustard - 1 tsp
Red chili - 1
Roasted Peanuts (crushed) - 1/2 cup
Salt
1. In a pan, add oil and fry mustard, red chili.
2. Add onion and saute till translucent.
3. Add Moringa leaves and saute for a min.
4. Sprinkle some water, cover and cook.
5. When the leaves are half cooked add salt and crushed peanuts.
6. Mix well and let cook uncovered for 15 mins.
Avarakkai Poriyal
Ingredients:
-------------
Avarakkai (Broad beans) - 1 cup
Onion - 1/2 chopped
Oil
Mustard, Cumin seeds - 1 tsp each
Red chili powder - 1 tsp
Turmeric - pinch
Salt
1. In a pan, add oil and fry mustard, cumin.
2. Add onion and saute till translucent.
3. Add avarakkai and saute for a min.
4. Sprinkle some water, cover and cook.
5. When the beans are half cooked add salt, turmeric, red chili powder.
6. Mix well and let cook covered until the beans are well cooked and tender.
Beetroot curry
Ingredients:
-------------
Beetroot - 2
Fennel - 1 tbsp
Onion - 1 chopped
Coconut - 3 tbsp
Poppy Seeds or Cashew nut - 2 tbsp
green chili - 1
Pepper corn - 1 tsp
Coriander powder - 2 tbsp
1. Bring water to boil, add beetroot and cook until beetroot is tender.
2. Heat oil in a pan and saute fennel, onion.
3. Keep saute'ing until onion is translucent.
4. Add green chili, pepper corn, coconut, poppy seeds or cashewnut and saute for 10 mins.
5. Switch off the flame and add coriander powder and mix well.
6. Once the mixture is cool, blend by adding little water.
7. Add this to beetroot and cook for 5 mins.
Chole Palak
Ingredients:
-------------
Spinach (blanched and pureed)- 1 cup
Garbanzo beans (Soaked overnight and cooked) - 1 cup
Tomato - 2
Green chili - 1
Ginger - 1/2 inch
Oil
Cumin seeds - 1 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tbsp
Turmeric - pinch
Garam masala - 1/2 tsp
Hing
Salt
1. Blend Tomato, green chili, ginger.
2. Heat oil in pan and fry cumin seeds.
3. Add Tomato puree, coriander powder, chili powder, turmeric, salt.
4. Once the oil starts separating, add spinach puree and cook covered for 5 mins.
5. Add garbanzo beans, cover and cook for another 5 mins.
6. Finally add garam masala.
Murunga Keerai Sambar
Ingredients:
-------------
Toor Dhal - 1/4 cup
Onion - 1/2
Tomato - 1
Sambar Powder - 2 tsp
Murunga Keerai - 1 cup
Tamarind juice - 2 tbsp
green chili - 1
vadagam - 1 tsp
Hing - pinch
Turmeric
Salt
Cilantro
1. Pressure cook dhal and mash it.
2. In a sauce pan , add oil and fry vadagam, hing.
3. Add onion and saute till translucent.
4. Add green chili, Tomato and saute till tomato is mushy.
5. Now add turmeric, sambar powder, salt.
6. Stir in Murunga keerai and saute for a min.
7. Add required amount of water, dhal and let cook for ~ 10 mins covered.
8. Finally add tamarind juice and cook for 5 mins. Garnish with Cilantro.
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