Friday, December 28, 2007
Sunday, October 14, 2007
Sunday, October 07, 2007
5 medium potatoes(I used Yukon gold)
2 tbsp cornflour powder
1 tsp ginger & green chilli paste
1 tbsp grated onion
1 tbsp cilantro leaves chopped
1/2 tsp garam masala
1/2 tsp chilli pwd
1/2 tsp cumin seeds pwd
1/2 tsp salt
oil for pan frying
4 tbsps rice flour for coating the cutlets
Boil potatoes either in a pressure coker for 3 whistles or peel and cut them into cubes and cook them for 15 minutes or so till fork tender.
Mash the potatoes, I like mine smooth, you can leave it chunky if you like.
Add the cornflour, ginger & green chilli paste, grated onion, cilantro leaves, garam masala pwd, chilli pwd, cumin seeds pwd and salt. Mix well till blended.
Divide into ten portions and shape into rounds about 2" in diameter.
Roll in rice flour.
Heat oil add three cutlets at a time and fry till golden and crisp.
Serve with green chutney or ketchup.
Sunday, September 30, 2007
Saturday, September 29, 2007
Sunday, September 23, 2007
12 cups milk
½ cup rice
¾ cup sugar
½ tsp cardamom powder
2 tbsp cashews unsalted
2 tbsp raisins
1 tbsp ghee (browned butter)
Cook milk in a heavy bottomed pan on medium heat till milk is reduced to half its quantity, this takes almost an hour.
Add rice and cook till rice is tender, maybe another hour.
Add sugar and cardamom powder, and take off heat.
Heat the browned butter or ghee, add cashews and raisins fry till golden add to pudding.
Serve hot or at room temperature.
Monday, June 25, 2007
I have pudina(mint) growing profusely in my garden, I just harvested a lot of the leaves, and froze them. I have been making pudina paratha, pudina chutney, and pudina rice, can't think of anything else to make with it.
This paratha has mint powder freshly made from the frozen leaves, one can use fresh leaves to make the powder too. Don't forget to check out the link for mint leaves powder, I have a nifty way of making this aromatic powder.
This paratha again travels well. I'm have been racking my brain thinking of dishes I can take on our road trip to Grand Canyon. We will be travelling from Denver to Grand Canyon to Las Vegas and back, about four days of being on the road. I have to really stock up enough desi khana, or we are going to be in trouble.
Anyway here is my recipe for Pudina Paratha, very simple and tasty.
2 cups wheat flour
1/2 cup milk
1/2 tsp salt
Mix the wheat flour and salt, add milk and water if needed to make a soft dough.
Keep it aside for 10 minutes.
Divide into equal parts about 6, and roll into balls.
Flatten the ball with the rolling pin, apply oil and sprinkle mint pwd.
Roll into a cylinderical shape.
Press and roll to make the shape longer.
Starting from the short end roll into a sperical shape like a peda or a circle.
Press sprinkle some flour and roll it about 6 inches in size.
Cook on a tawa, apply oil or ghee till golden brown on bothe sides.
Serve with any vegetable, raita and pickle for a very satisfying meal.
Saturday, June 23, 2007
Friday, June 22, 2007
Dal Paratha (Makes about 8 to 10)
Heat oil add cumin seeds, and hing.
Then add ginger, turmeric pwd, chilli pwd and coriander pwd.
Add dal and 3 cups of water. Bring to a boil.
Cook covered on low heat for 20 to 25 minutes until dal is soft but not mushy. Don't forget to keep stirring while the dal is cooking.
There should be absolutely no water. Add the amchur pwd, garam masala pwd, salt and coriander leaves and leave it to cool. I usually grind the filling in the food processor so it looks like puran poli filling and can be made into a ball. The grinding is optional. I like the texture better and you can put more filling this way.
Meanwhile make the dough, by mixing wheat flour, oil, salt and add water as needed, to make a paratha dough. Keep the dough for about 10 to 15 minutes.
Then divide and roll into balls. Add the filling and roll into about 5 to 6 inches in diameter.
Cook on a tawa or skillet by adding oil on both sides and cook till brown.
Serve hot or cold with pickles and yogurt, hot or cold. I had mine with mango thokku(recipe to follow). This paratha is very filling I couldn't eat more than one. A great idea for brunch as they can be made in advance. I make my filling and dough the previous night, and leave it in the fridge, and make the parathas fresh in the morning or for brunch as the case might be.
Friday, March 30, 2007
Tomato dal mixed with rice and Olan
Thursday, March 29, 2007
I had a lot of sour curds in the fridge, and what else can a Mallu make with sour curds but kuruku kalan. I could also make moru curry or puliserry,but I was feeling nostalgic, and kuruku kalan would be the perfect remedy for my homesickness. In this recipe the curds are cooked and evaporated till it reduces to almost half and can be stored in the refrigerator for a long time. I usually make it with 2 cups of curd, so I have enough evaporated curd to make kalan twice. I learned to make this dish from my mother-in-law, who is from Puthcode. This curry is very different from Moru kootan where raw curds are added to the dish and then cooke. Whereas in kuruku kalan the curd is cooked and exaporated first and then added to the dish and cooked again. This is the traditional way it is made for sadyas, weddings or festivals.
To make the kuruku or evaporated curds
2 cups sour curds
1/2 tsp turmeric
1 tsp black pepper powder
1/4 tsp salt
Kuruku or evaporated curds
Cook this down to 1 cup on medium heat, keep stirring ocassionally. It will look like yellow cottage cheese. Store this in the fridge till you are ready to make the kalan. you could make more kuruku just increase the quantity of sour curds. I sometimes microwave the whole thing it take about 15 minutes. Keep cooking it at 5 minute increments till it reduces to half.
To make the kalan:
1/2 cup of the kuruku from the above recipe
1/4 cup white pumpkin
1/4 cup chena/yam
1/4 cup raw plantain
1/4 tsp turmeric
1/2 tsp mehti powder
salt to taste
Grind to a paste
1 cup coconut
6 green chillies if using jalapenos use 1 or 2
1/4 tsp cumin seeds
1/4 cup water
1 tsp coconut oil
1 tsp mustard seeds
1/2 tsp mehti seeds
1 red chilli
4 curry leaves
Cut the vegetables into one inch cubes.
Cook with a cup of water and salt and turmeric.
Grind the ingredients for the paste.
Add to the cooked vegetables.
Add the kuruku or evaporated curd to this mixture.
Once it boils and thickens, add mehti powder.
Remove from heat and keep aside.
To season heat oil add mustard seeds, once they splutter add red chilli mehti seeds, and stir.
Add curry leaves, pour over kalan.
Serve as a side dish with rice and muringa ela kootan or any dal based curry.
3 cups sona masuri rice
1 cup udad dal
1/2 cup cooked rice
2 tsp salt
Wash and soak separately for atleast six hours. Grind udad dal with water till very smooth.
Grind rice with water and cooked rice till smooth.
Mix both batters well add salt and leave to ferment in the oven with the light on.
When the batter rises usually takes about 8 hours or more depending on where you live, pour into idli mould and steam idlis for 10 minutes after the steam starts coming.
Serve with chamanthi.
1 cup fresh grated coconut
3 red chillies
1/4 tsp tamarind paste
salt to taste
1/2 tsp mustard seeds
1 red chilli
3 curry leaves
1 shallot(cheri ulli/ sambar onion) finely minced
Roast the red chillies till crisp.
Grind the coconut, red chillies, tamarind paste, and salt till smooth adding a little water.
Heat oil for seasoning, add mustard seeds, add red chillies, once they splutter add curry leaves and shallots.
Fry till the shallots are brown add the coconut mixture, let it warm through on medium heat.
Serve with idlis.