Wednesday, March 31, 2010

Bombay (corn flour) halwa

saffron-a few strands
elaichi-1/2 tsp
Add little milk to saffron and leave to soak.
Mix water and cornflour without any lumps.
Heat sugar and water till thick and bubbly.Add itsp lemon juice and keep warm.
Heat ghee and cornflour mixed with water in a nonstick  pan
When the mixture turns thick add sugar syrup in 2-3 batches and mix well.
Add soaked saffron and elachi powder.
Add ghee and cook till the mixture turns glassy
Add chopped cashews mix well and pour in to a greased dish
Cut into desired shapes when cool,after about an hour.

Sunday, March 28, 2010

Idli upma(scramble)

green chillies-2
mustard seeds-1/4 tsp
urad & bengalgram dal-1 tsp
turmeric powder-1/8 tsp
curry leaves-few
coconut and/or carrots grated-2 tbsp
oil 1 tbsp
Sprinkle 1tbsp of water on ilis and crumble
Chop onion and green chillies
Heat oil in a pan add mustard seeds and when it splutters add dals.
Saute till the dals are golden,add chopped onion and green chillies.

Fry till the onion is transparent
Add crumbled idlis and turmeric powder.
Saute till everything is combined well and heated through.
Garnish with coconut and carrots

Friday, March 26, 2010

Cauliflower manchurian

Looking for a great starter/sidedish?
I have posted a cauliflower manchurian recipe here

Cauliflower on Foodista

Wednesday, March 24, 2010

Tomato masala

Coconut-1/2 cup
Khas khas-2 tbsp
Green chilli-2
Chilli powder-1tsp
Garam masala-1tsp
Turmeric powder-1/2tsp
Zeera-1 tsp
Whole Garam masala:
    Bay leaf-2
    Green elaichi-2
Salt to taste
Oil - 4 to 5 tsp
Coariander leaves-4 tbsp chopped
Peel onion and chop.

Grate tomatoes or puree in a blender and keep aside.

Grind coconut,green chillies,cashews and khas khas in to a fine paste.

In a pan add oil ,heat and add zeera, bay leaves,cinnamon,cloves ,green elaichi,saute.
To this add onion and saute till the raw flavor goes.
Then add chilli powder,garam masala powder and turmeric powder and saute.

Now add grated tomato and fry till oil floats on top.

Add coconut paste salt,mix well and add about a cup of water,bring to a boil.

Simmer for 5 mins.
Garnish with chopped coariander leaves.

Serve with roti,bread,idli or pulav.

Tuesday, March 23, 2010

How to blanch almonds

Blanching almonds help to remove the skins easily.
Take required amount of almonds in a bowl.

Pour boiling water over it and let it sit for about a minute or two.
Alternately you can micro HIGH for 2 mins.

Take care not to let it soak for a long time, since it will make the almonds soft and not crispy.
Drain and rinse lightly with cold water so that you can handle the almonds.
The skin will be loose when it is blanched well.
Rub in between your fingers and the almond will pop out.

Be careful and use a deep bowl otherwise you won't know where it flew.
You will have to search the whole place every time.
Or you peel a little bit of skin with your nail and it will slide smoothly.
Now proceed with any recipes you like with these blanched almonds.
You can slice when the almonds are still wet to make slivers easily and dry completely.Store in air tight container and use when needed
Almonds on Foodista

Almond halwa-Microwave

Elaichi powder-1/2tsp
Blanch almonds and remove skin
Grind the blanched almonds with milk into a coarse paste.

Add sugar mix well,put in amicrowave proof glass bowl.
Micro HIGH for 4 minutes,stirring once in between.

Take out add ghee and colour,mix well.

Microwave HIGH for another 5-8 mins until it forms into a thick solid ball.
 The time is approximate as it depends on the wattage and model of the oven.
Almonds on Foodista

Saturday, March 20, 2010

Chocolate chip almond cookies

All purpose flour-13/4 cup
Baking soda-3/4 tsp
Salt-1 tsp
Butter-3/4 cup
Brown Sugar-1-1/4cup,firmly packed
Vanilla extract-1 tbsp
Almonnds chopped-1 cup
Chococolate chips-1 cup
Preheat oven to 180 degrees C.
Sift together flour,baking soda and salt.
Beat butter,vanilla,milk and sugar till light.

Add egg and beat till fluffy
Add flour mixture and mix well.
Stir in almonds and chocolate chips.
Drop rounded tablespoonfuls of dough 3 inches apart on to ungreased cookie sheet .
Bake In a preheated oven at 180 deg.C.for about 8 mins for chewy and 11-12 mins for crisp cookies.
Cool for 5 mins on cooling rack.
Makes 3 dozen cookies.
Cookies on Foodista

Wednesday, March 17, 2010

Cabbage Vegetable

I have used greengram dal with cabbage.Dal adds to the nutritive value and gives taste to the otherwise bland vegetable.It can be used with rice/rotis.

Cabbage chopped-2 cups
Greengram dal-2-3 tbsp
Green chillies-2
Turmeric powder-1/2 tsp
Mustard seeds-1 tsp
Urad dal-1 tsp(optional)
Coconut -2tbsp
Oil-1 tbsp
Salt to taste.

Boil 1 cup water and add greengram dal,cook till it is half cooked.
Add cabbage to it with salt and turmeric powder.
Cook till cabbage is soft and water is absorbed

Heat one tbsp oil in apan add mustard seeds and when it splutters add urad dal brown it.

Add curry leaves,green chillies and coconut mix well.
Add it to the cabbage mix well and serve.
Cabbage on Foodista