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Wednesday, March 30, 2016

Coriander rice

main ingredients:
  • 1 cup basmati rice, rinsed & soaked in water for 30 minutes
  • 2 tbsp oil
  • 2 to 3 cloves/lavang
  • ½ inch cinnamon 
  • 1 briyani leaf
  • 1 medium onion, thinly sliced 
  • a pinch of turmeric powder
  • 1 medium potato, peeled and chopped
  • ⅓ green peas, fresh or frozen
  • 1.5 cups water
  • salt as required
for the coriander paste:
  • ½ cup chopped coriander leaves
  • 2 to 3 green chilies, chopped
  • 1 inch ginger 
  • 2 tbsp grated coconut
  • 3 to 4 medium garlic, chopped
  • ½ tsp cumin seeds
  • 2 to 3 tbsp water for grinding
  1. rinse and then soak rice in water for 30 minutes. then drain the water and keep the rice aside. prep the other ingredients when the rice is soaking.
preparing coriander paste:
  1. take ½ cup chopped coriander leaves, 2 to 3 green chilies (chopped), ½ inch ginger (chopped ), 2 tbsp grated coconut, 3 to 4 medium garlic (chopped), ½ tsp cumin seeds in a chutney grinder.
  2. add 2 to 3 tbsp water and grind to a smooth paste. keep this green paste aside.
preparing rice:
  1. heat 2 tbsp oil in a pan. add the following whole spices - 2 to 3 cloves,briyani leaf and ½ inch cinnamon  saute till the spices become fragrant. takes few seconds.
  2. add ⅓ cup thinly sliced onions. on a low to medium flame, stir and saute the onions till they become golden. 
  3. lower the flame and add the ground coriander-spices paste. add a pinch turmeric powder. stir very well.
  4. add chopped 1 medium potato and ⅓ cup green peas. stir again.
  5. then add the drained rice. stir gently and saute the rice for a minute.
  6. add 1.5 cups water and salt. stir again. taste the stock and it should feel a bit salty.
cover and  cook on a medium flame.serve coriander rice with a side raita or salad or a pickle.

Tuesday, March 29, 2016

potato pulao

  • 1 cup rice
  • 2 potatoes cut to small cubes
  • 1 onion sliced thinly
  • 2 garlic cloves chopped
  • 1 hot green chili slit (skip for kids)
  • ½ Garam masala
  • ¼ tsp. Red chili powder
  • pinch Turmeric
  • Salt as needed
  • Oil as needed (olive oil tastes best)
Dry spices
  • 1 bay leaf
  • 3 green cardamoms
  • 6 cloves
  • One 2 inch cinnamon stick
  • ½ tsp  jeera
  1. Cook rice. Rice should be grainy fully cooked and not mushy.
  2. Wash, peel and cut potatoes to tiny cubes. Leave them in a bowl of water till used.
  3. Add oil to a hot pan, saute dry spices till they splutter
  4. Add onions, chopped garlic. Fry for a min or two.
  5. Add cubed potatoes , roast till they are fully cooked.
  6. Add turmeric, red chili powder, salt and garam masala . Quickly saute well.
  7. optional step: If the potatoes are still not cooked, add little water , cover and cook till they are done. Make sure the water is evaporated before adding rice.
  8. Add cooked and cooled rice to the pan Mix well . Off the stove.
  9. Garnish potato pulao with coriander leaves and serve with papad or raita or a simple salad.

vegetable pakoda

mixed veggies 
  • 1 medium carrot 
  • ¼ cup capsicum
  • 1 cup cabbage
  • 1 medium onion thinly sliced
other ingredients
  • ½ cup besan (add little more if needed)
  • ¼ cup rice flour (add little more if needed proportionally with besan)
  • salt as needed 
  • 2 to 3 green chilies chopped 
  • handful of coriander  leaves chopped
  • 1 tsp ginger garlic paste 
  • ¼ to ½ tsp garam masala powder
  • oil for deep frying as needed

  1. Wash the veggies and cut to thin 2 inch long strips. Add them to a bowl along with ginger garlic, chilies, salt, green chili, garam masala, mint or other herbs.

  1. Mix well & squeeze them gently to release moisture. Keep aside for 10 mins.
  2. Add the flour. Mix well to make a dough. Adjust salt if needed. Add few tbsps water if needed to make a dough.
  3. Heat oil in a deep pan. When the oil is hot enough, drop small portions of the dough after flattening a bit. Keep stirring and fry on a medium heat until lightly golden brown.
  4. Serve hot with tomato sauce.

Mushroom curry

Ingredients :
  • 1 ¼ cup sliced or 10 to 12 white button mushrooms
  • ¼ cup green peas 
  • ¾ cup finely chopped onions or paste
  • half cup or 1 tomato paste 
  • 1 tsp ginger garlic paste
  • 1 to 2 sprigs curry leaves
  • ¼ tsp mustard (optional)
  • ½ tsp cumin
  • 2 to 3 tbsps. Oil
  • ¾ tsp red chili powder
  • Pinch of turmeric
  • 1 tsp garam masala 
  • Salt to taste
  • 1 tsp lemon juice optional
Instructions :
  1. Chop onions. wash green peas, drain them and set aside.

  2. Heat oil in a pan, add cumin, mustard, allow them to splutter. Add ginger garlic paste fry for 2 mins.
  3. Add onions and fry them evenly till they brown, not burnt. While the onions fry, Add tomato and saute until the moisture dries up and the raw smell goes off. Add chili powder, garam masala, curry leaves and turmeric. Saute until the raw smell has gone, just for a minute.
  4. Wash mushrooms under running water, do not soak them in water for long as they tend to become soft.
  5. Add chopped mushrooms, peas and salt. fry on a medium flame till you begin to get an aroma of mushrooms. This takes 2 mins.
  6. Cover and cook on a low flame till the mushrooms are cooked, giving a good stir in between. Do not  overcook as mushrooms tend to become soggy very fast. Add lemon juice if desired.
  7. Serve with rice  or chapathi.

Friday, March 25, 2016

Aloo masala for dosa

  • 2 cups boiled potatoes
  • ¾ to 1 cup chopped or sliced onions
  • ¾ tsp grated ginger
  • 1 sprig curry leaves
  • ¼ to ½ tsp. mustard
  • ½ tsp. cumin
  • 1 tsp chana dal

  • 2 green chilies chopped or sliced
  • Few coriander leaves
  • 2 pinches of turmeric
  • Pinch of hing
  • Salt as needed
  1. Boil potatoes until just cooked not mushy.
  2. Heat oil in a pan and temper with mustard and cumin. When they begin to splutter add the dals and fry until golden.
  3. Add ginger and saute till it smells good.
  4. Add onions, chili and curry leaves.
  5. When the onions turn transparent, add potatoes, turmeric and salt.
  6. Mash gently and add little water or stock.Cook for one to 2 mins.
  7. Add coriander leaves.
  8. Serve with dosa.

Thursday, March 24, 2016

Tamarind rasam

  • 3.5 cups water
  • small lemon sized tamarind
  • 1 spring curry leaves
  • 3 dry red chilly 
  • ½ tsp cumin
  • 1 tsp chana dal 
  • Little turmeric
  • Handful of chopped coriander leaves
  • Salt as needed
  • 2 tbsp rasam powder 
  • 4 to 5 garlic cloves 

Method :
  1. Soak tamarind in ¼ cup warm water. Squeeze the juice and set aside. You can filter to remove debris.
  2. Heat oil in a deep pan, add cumin, red chili, chana dal  fry till you get a nice aroma. Add curry leaves, garlic and fry till crisp. 
  3. Pour water, add tamarind, , turmeric, salt and rasam powder. Stir it and check the taste. Adjust and add more salt or tamrind if needed, Bring to a boil.
  4. Let the rasam boil for 5 minutes on a medium flame. Add coriander leaves and switch off.

  5. Serve with white rice.

Beans fry

Ingredients :
  • oil as needed
  • ½ tsp mustard 
  • ½ chopped onions
  • 1 tsp chana dal 
  • salt as needed
  • turmeric a generous pinch
  • ¾ cup chopped french beans
  • Putnala pappu powder 2 tbsp 
  • coriander leaves for garnish
  1. Heat oil in a pan. Add  mustard. When they begin to splutter add chana dal , add onions and fry until transparent add curry leaves. sprinkle salt and turmeric 
  2. Add beans cover and cook on a low flame. Keep stirring and cook covered until the beans turn soft.  
  3. Add pappula powder  fry on low frame for 2 minutes.
  4. Serve with chepati or with rice.