Ginger- chili pickle

March 31st, 2010 by User | No Comments | Filed in Indian Food



Ingredients:

  • Green chilli- 200 grams
  • Ginger- 200 grams (crushed)
  • Lemon juice- 1/2 cup
  • Turmeric Powder – 1 tsp
  • Salt to taste

Method of preparation:

  1. Take a bowl and put lemon juice, turmeric powder and salt into it.
  2. Slit the green chillies from the middle in such a way that it doesn’t get separated into two distinct pieces.
  3. Dip the slit green chillies in lemon juice.
  4. Add crushed ginger into it and mix well.
  5. Put the ginger-chilli pickle in a glass bottle.
  6. Keep the mixture in sun for 2-3 days and use it.
  7. Instant green chillies goes well with parathas,puri and roti.

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Sattu ka Parantha

March 31st, 2010 by User | No Comments | Filed in Indian Food



Ingredients:-

For stuffing:

  • Roasted chana dal powder (sattu)- 2 cups
  • Garlic cloves- 6 (finally chopped)
  • Onion medium sized- 2 – onion (finely chopped)
  • Ginger- 1 inch (finally chopped)
  • Green chilli-5(finally chopped)
  • Coriander leaves- 4tsp (finally chopped)
  • Lime juice- 2 tsp
  • Ajwain- 1/2 tsp
  • Mango pickle -2 pieces mashed or 1 mashed red mirch filling pickle or, 1 tsp amchur powder(whatever is available)
  • Salt to taste
  • Mustard oil-2 tsp

For dough:

  • Wheat flour- 3 cups
  • Oil/ghee- 3 tsp
  • Salt- 1/4 tsp

Method:-

For stuffing:

Sattu Mixture

The Sattu Mixture for Stuffing

Mix all the ingredients with Sattu and add 1 to 2 tsp water to make the stuffing moist and easy to fill.

For dough:
Knead wheat flour, ghee, salt & required amount of water to make a soft dough.

For making Sattu Parantha:

  1. Divide the dough into small portion and make it into round shape.
  2. Place a portion of the sattu mixture (approx 2 tsp) in the middle, enfold the filling and pinch off the excess dough.
  3. Then roll out the paratha.
  4. Cook on hot tawa or flat pan, applying oil/ghee till both sides are cooked and golden brown in colour.
  5. Serve hot with chutney, curd or sauce and baingan ka bharta.
  6. It can be served for breakfast, lunch or dinner.

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Rice Murukku

March 31st, 2010 by User | No Comments | Filed in Indian Food

Cooking time: Approx. an hour after the rice is soaked.

Ingredients:-

  • Rice 1 Cup (Soaked for about an hour)
  • Fried gram 1 Cup (Powdered smooth)
  • Hing (Asafoetida) -a pinch
  • Cumin seeds -1tsp
  • Butter-2tsp
  • Oil to deep fry
  • Salt to taste

Murukku

Method of preparation:-

  1. Grind the rice by adding a very little amount of water such that the rice paste becomes a thick dough.
  2. In a bowl, add the rice paste, fried gram, butter, cumin seeds and the salt and knead well with your hands. Ensure that the mixture is soft.
  3. Put this murukku mixture in the murukku mould and press it into neat round shapes.
  4. Heat the oil, deep fry until both sides are golden brown.
  5. Break the fried murukku into small pieces and store in airtight container.
  6. In case you wish you can also retain it in the same shape.
Photograph courtesy airosan used under Creatives Common License

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Kerala Banana Chips

March 31st, 2010 by User | No Comments | Filed in Indian Food

Cooking time:- approx. 30 minutes

Ingredients:-

  • Raw Kerala Banana 2 pieces
  • Coconut oil for deep frying or, any other vegetable oil of your choice. If you want to have the smell of Kerala you must use coconut oil.
  • Turmeric powder 1/4tsp
  • Salt to taste

Banana chips

Method of preparation:-

  • Peel the banana and slice it into thin round pieces. You can use a slicer or, a knife to slice the banana. Just ensure that the pieces are thin.
  • Heat oil in a kadai and fry the banana pieces.
  • When it is 3/4 done, in a teaspoon of water add turmeric powder and salt and mix it well.
  • Put this paste into the oil and fry again.

Caution:- When you add the mixture of water, turmeric powder and salt to hot oil, the oil will pop with a spluttering sound. Be cautious, lest the hot oil will pop onto your body and you might get burnt. It is advisable to cover the Kadai with a lit when you do this.

Photograph courtesy MBK used under Creatives Common License

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Surthi Beans Gravy (Avrekayi Melogra)

March 31st, 2010 by User | No Comments | Filed in Indian Food

Avrekai is among the favorite veggies in Bangalore/Mysore. They prepare many dishes like the Hichkida Avrekai, Avrekai Hasikhara (Saru), Avrekai mixture and Avrekai roti. Today I am putting up Avrekai Melogra, a lunch side dish. I will put up some of the others in the coming weeks. This dish is a good combination for roti/dal as well with chapathis.

What you need to have:

1. Surthi Beans(Avrekai) – 1 and 1/2 cup(Pealed twice)

Fresh Surthi Beans(Avrekai)

Just being pealed

What you do with what you have:

1. Just cut open the main peal of Surthi Beans and peal out the beans and is shown in image 2.

2. Soak pealed beans in water for about an hour and peal its thin peal and is shown in image 3.

Surthi Beans pealed for the second time

3. Cook it in cooker as usual and bring it to boil adding required quantity of water and salt. Cook for about 20-30 minutes adding a little salt and till soft – something like the image below.

Steamed Surthi Beans

Ingredients of Wet Masala:

1.Blackgram Dal – 1 Teaspoon

2. Bengalgram Dal – 1 Teaspoon

3. Coriander seeds – 2 Teaspoons

4. Cumin seeds – 1/2 Teaspoon

5. Poppy seeds – 3/4 Teaspoon

6. Pepper corns – 5-6

7. Cinnamon piece – 1″

8. Turmeric powder – 1 Teaspoon

9. Red chillies – 3

10. Fresh grated coconut – 3 Teaspoons

11. Bilimbi – 2-3

Ingredients of Wet Masala

4. Place a spatula with 2-3 teaspoons of cooking oil in it on medium flame. When heated fry all the ingredients one by one in it and lastly add grated coconut as well and switch off the flame. Fried ingredients are as shown in the image below.

Fried ingredients of Wet Masala

5. Grind fried ingredients of the masala in the mixer adding water in steps to a medium fine consistency.

6. Transfer the ground masala to a broad based bowl and add cooked Avrekai from step 3 to it. Add required quantity of salt and water to it to bring it to the required consistency. (A little salt has been added while cooking Avrekai)

Masala being cooked with Avrekai

Ingredients of Seasoning:

1. Mustard seeds – 1 Teaspoon

2. Cumin seeds – 1/2 Teaspoon

3. Asafoetida powder – 1/2 Teaspoon

4. Curry leaves – A few strands

Ingredients of Seasoning

7. Place a spatula with 2-3 teaspoons of cooking oil in it. When heated add mustard seeds to it. When it sputters add cumin seeds, asafoetida powder and curry leaves one after the other. Season it to the dish. Ready to serve Avrekai Melogra is shown in the image below.

Ready to serve Avrekai Melogra

Serve hot with Chapathi.

Avrekai Melogra with Chapathi

How long it takes: 60 minutes

Number of servings: 4-5

Filed under: Uncategorized Tagged: lunch side dish

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Sakkarai Pongal (Moong Dal Sweet Kichadi)

March 31st, 2010 by User | No Comments | Filed in Indian Food

Sakkare pongal. The name itself suggests that it is a sweet dessert. But its prepared using jaggery, not sugar. It is prepared during the Makara Sankaranthi festival to celebrate the harvest. Occasionally we even prepare it for tiffin along with some spicy dish. Though it is not that popular among the younger generation it still is a tasty dish you must try. It is prepared in combination with Moong Dal, Basumati rice, Jaggery, pure ghee etc.,

What you need to have:

1. Greengram Dal/Moongdal – 1/2 cup

2. Basumati rice – 1 cup

3. Normal milk – 2 cups

4. Cashews – A handful

5.Raisins – A handful

6. Chopped Jaggery – As per taste(I have used 2 cups)

7. Cardamom – 10

8. Pure ghee -1/2 cup

Ingredients of Moong Dal Kichadi

Dry fruits and other ingredients

What you do with what you have:

1. Wash and drain water from rice and fry it in pure ghee . Also fry Moong Dal in pure ghee separately. Make sure that it does not get burnt. Just to get rid of the raw smell it is fried in pure ghee. Fried ingredients are shown in the image below.

Fried ingredients

2. Cook fried dal and rice in the cooker as usual for about 20 minutes adding normal milk and water in required proportion till smooth.

Cooked Moong dal and rice mix

3. Place a skillet with 4-5 teaspoons of pure ghee in it. When heated fry cashews and raisins in it till done.

Dry fruits being fried in pure ghee

4. Transfer cooked rice and Moongdal mix from step 2 to fried dry fruits mix from step 4 to it.

Jaggery being added to the cooked Dal and rice mix

5. Add pure ghee inbetween when it gets mixed with jaggery. Bring it to boil on low flame only adding a little water and milk. Finally add fresh grated coconut and cardamom powder. Mix well and serve with pure ghee.

Ready to serve Moong Dal kichadi

6. Serve hot either with pure ghee or with chopped Bananas.

Moongdal kichadi decorated with chopped Bananas

Kichadi being served with decorated dry fruits

How long it takes: 1 hour

Number of serves: 4-5

Filed under: Uncategorized Tagged: festival food, tiffin

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Malabar Spinach Paratha

March 31st, 2010 by User | No Comments | Filed in Indian Food

Malabar spinach in English, that is Basale in Kannada and Vali bhaji in Konkani. A number of dishes are prepared like the spinach in coconut gravy (Vali ambat in kankani) and Vali Bendi (Spinach in Moongdal) which I have already put up long ago. Today I would like to put up Malbar Spinach Paratha which I tried out around 2 weeks ago and came out well. Instead of relishing the same old Parathas I thought of trying out this paratha.

What you need to have:

Fresh Malabar Spinach leaves

1. Malbar spinch leaves – 10

2. Onion (small) – 1

3. Garlic pods – 2

4. Coriander leaves chopped – 2 teaspoons

5. Ginger piece – 1″

6. Lemon juice – 1 teaspoon

7. Turmeric powder – 1 teaspoon

8. Chilli powder – 1 teaspoon

9. Dhania-Jeera powder – 1 teaspoon

10. Garam Masala powder – 1 teaspoon

11. Cooking oil to knead – 3-4 teaspoons

Ingredients of Malabar Spinach Paratha

What you do with what you have:

1. Wash and chop Malabar spinach fine as shown in the image. Wash, peal and chop onion as well fine and grind it in the mixer to a fine consistency without adding water. Wash and chop coriander leaves as well very fine. Peal and grate garlic pods, grate ginger as well.

Ground Spinach and onion paste

2. Transfer the ground mix to a broad bowl. Add chopped coriander leaves, grated ginger and garlic from step 1 to it. Add chilli powder, turmeric powder, dhania-jeera powder, garam masala powder, required quantity of salt, oil and lemon juice to it.

3. Mix all the ingredients well and add wheat atta slowly to it to make a paliable dough. Pinch out the required quantity of dough from it.

The paratha dough and the pinched out ball

4. Roll pinched out ball on a thick plastic sheet dusting it in wheat atta.

Rolled Spinach Paratha

5. Place a Chapathi griddle on medium flame and on heating, splash a little cooking oil/ghee on it. When heated place the rolled paratha on it.

Paratha being fried

6. Flip the paratha and fry till cooked.

Frying of Paratha in progress

7. Flip again till done pressing it with the spatula on all the sides lightly so that it puffs up.

Paratha finally cooked

8. Serve hot with tomato sauce or dry chutney powder of your choice.

Ready to serve Malbar Paratha with Tomato sauce & Dry chutney powder

Number of Parathas: 8

How long it takes: 45 Minutes

Filed under: Uncategorized Tagged: Parathas and Rotis

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Surthi Beans Saaru ((Avrekalu Hasi Khara)

March 31st, 2010 by User | No Comments | Filed in Indian Food

Surthi Beans is available only during 2-3 months of year with the season typically running from October-January. It is available in plenty in places like Bangalore/Mysore/Hassan and not quite where I live (Manipal). Nevertheless this time around I got my hands on some while it was available and I am going to put up Avrekal Saru ( also see recipe for Melogra here). Toasting this one to the local Bangaloreans.

What you need to have:

1. Avrekalu/Surthi Beans – 1 cup

Fresh Surthi Beans/Avrekayi

Fresh Avrekalu

Ingredients of Wet Masala:

1. Surthi Beans seeds/Avrekalu(cooked) – 1/2 cup

2. Red Chilli – 2-3

3. Coriander seeds – 3 teaspoons

4. Cumin seeds – 1 teaspoon

5. Turmeric powder – 1/2 teaspoon

6. Fresh grated coconut – 2 teaspoons

7. Tamarind -A little

Ingredients of Wet Masala

What you do with what you have:

1. Peal the beans and remove the seeds. Cook it in the cooker till soft adding a little salt.

Cooked Surthi Beans

2. Place a spatula with a teaspoon of cooking oil in it on medium flame. When heated switch off the flame and fry red chilly in it. Add it while grinding wet masala. Cool cooked beans from step 1. Use half the quantity of cooked beans and grind it with the wet masala ingredients in the mixer adding water in steps to a fine consistency. Ground wet masala is as shown in the image below.

Ground Wet Masala

3. Transfer remaining cooked half the quantity of Avrekai into a vessel and add the ground wet Masala to it. Add sufficient quantity of water to make it to a pouring consistency. Add required quantity of salt to it as well. Slit a green chilli and add to it and bring it to boil.

Surthi Beans saru being cooked

4. Place a spatula with 2 teaspoons of cooking oil in it on the flame. When heated add mustard seeds to it. When it sputters add red chilli, curry leaves and asafoetida powder to it. Season it to the dish. Also decorate it with chopped coriander leaves.

Ready to serve Avrekalu Saru

Note: One has to cook all the Avrekalu in cooker.But use half the quantity while grinding the masala and the remaining should be used in the dish. All the masala ingredients should be ground raw except the red chillies which has to be fried.

How long it takes: 45 minutes

Number of servings: 4-5

Filed under: Uncategorized Tagged: gravy

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Spinach Spicy Gravy (Vali Bendhi)

March 31st, 2010 by User | No Comments | Filed in Indian Food

After Spinach in Moongdal and more recently Spinach Paratha, Spinach makes another appearance this time as Spinach Gravy. This is among the spicy dishes and does not need dal. Very easy and very tasty !

What you need to have:

1. Chopped Spinach – 3 cups

Chopped Spinach

Ingredients of Wet Masala:

1. Fresh grated coconut – 1/2 cup

2. Red chillies -4-5

3. Turmeric powder- 1 teaspoon

4. Onion – 1 small

5. Ginger -1″ piece

6. Bilimbi – 2-3 OR tamarind – A little

Ingredients of Wet Masala

What you do with what you have:

1. Wash and chop spinach fine as shown in image 1. Cook it in the cooker in the cooker as usual for about 20 minutes till done.

Cooked Spinach

2. Place a spatula with 2 teaspoons of cooking oil in it on medium flame. When heated add red chilli to it and switch off the flame and just stir fry in it.

3. Grind all the ingredients of wet masala in the mixer including fried red chillies adding water in steps to a medium fine consistency.

Ground Wet Masala

4. Transfer the cooked spinach to broad based bowl and add ground wet masala from step 3 to it. Add required quantity of salt to it and bring it to boil.

Ingredients of Seasoning:

1. Crushed Garlic pods – 8-10

2. Cooking oil – 3-4 teaspoons

5. Place a spatula with 4 teaspoons of cooking oil in it on medium flame. When heated add crushed garlic pods to it and fry till light brown. Season it to the dish and it is ready to serve now.

Ready to serve Vali Bendhi

Enjoy hot with rice. One can even enjoy it with jwari roti. Yummmm !!!!

How long it takes: 45 Minutes

Number of servings: 4

Filed under: Uncategorized Tagged: Konkani dishes, lunch side dish

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Sanjeera

March 31st, 2010 by User | No Comments | Filed in Indian Food

Ugadi Greetings !


Thats March 16th this year.

What I am putting up today – Sanjeera – is often prepared during Udagi. Sanjeera is nothing but sweet sheera stuffed in the paratha. I have already put up two stuffed aweet parathas : Ellu holige and Soyi poli (Kayi holige). This is the special delicacy of the kannadigas of south Kanara. Other than Ugadi, among the Kannadigas it is also prepared during Sathyanarayana pooja for Prasadam along with Sapatha.

What you need to have:

1. Semolina (Chiroti Rava) -1 cup

2.Sugar – 1 and 1/4 cup

3. Pure ghee – 1/2 cup

4. Water to cook sujee – 2 cups

5. Saffron – A few strands

Ingredients of Sanjeera stuffing

What you do with what you have:

1. Place a skillet with 1/2 cup pure ghee in it on the flame. When it melts, add chiroti sujee in it and fry till you get a pleasant aroma. Place a bowl with required quantity of water on medium flame and bring it to boil.

Chiroti sujee being fried in pure ghee

2. When fried add sufficient quantity of boiling water from step 1 to it and cook it till soft.

Sujee being cooked in water till smooth

3. Add required quantity of sugar and keep stiring.

Sugar being added to cooked sujee

4. When sugar melts and combines with sujee, dissolve saffron strings in warm water and add it to the mix. The sweet stuffing is ready now.

Sweet stuffing

6. On cooling, make round balls of required size.

Stuffing being shaped into round balls

Ingredients of the outer dough:

1. Maida/All purpose flour – 1 cup

2. Turmeric powder – 1 Teaspoon

3. Oil to make the dough – 5-6 Teaspoons

4. Salt – To taste

Ingredients of outer dough

7. Sieve maida, salt and turmeric powder in the siever and add water making a soft dough. Later add requisite quantity of oil to make a paliable, elastic dough. Pinch out the required quantity of the dough and roll it. Place the stuffing balls from step 6 into it ( see image below).

The outer dough, pinched out ball, rolled roti and the stuffing being placed in the roti

8. Place the stuffing in the rolled roti, fold the outer edges as shown in the above image and shape it round like a ball. Roll it on a thick plastic sheet dusting in the plain flour like a paratha to the required thickness as shown in the image below.

Sanjeera being rolled

9. Place a dosa griddle on medium flame and splash a little ghee on it. On the ghee melting place the rolled Sanjeera on it and fry it.

Sanjeera being roasted

10. When it is fried just flip it, splash a little ghee and fry it on the reverse. It puffs up. Fry till done.

Sanjeera being fried on the reverse

11. Ready to serve Sanjeeras are shown below.

Ready to serve Sanjeeras

Number of Sanjeeras: 12-15 of the above size

How long it takes: 1 hour

Filed under: Uncategorized Tagged: festival food, sweets

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