Wednesday, May 21, 2008

Coconut Laddu

Coconut Laddu is sweet item and you can eat any time .

Things needed :
Dry coconut powder : 2 cups
Sugar : 1 cup
Mixed Nuts ( Cashew, Almond, Pista ) : 1/2 cup
Condensed Milk : 1 small tin.
Cardamom : 4 to 6 Pods ( Crush and make powder )
Ghee : 1 Table spoon

Method :
Cut all the nuts into small pieces and keep it aside. Powder the cardamom .
Take a pan and keep it on the fire. Put 1 1/2 cups of dry coconut , sugar and condensed milk and stir until it get thickens. Add mixed nuts and mix well . When the mixture starts to leave from the side add ghee and cardamom powder and remove from the gas.
Keep the remaining coconut powder in a small bowl. Prepare laddus with the mixture and roll them one by one in the dry coconut and arrange in a plate. Coconut laddus are ready to serve.
20 laddus can be prepared.

Tuesday, May 20, 2008

Brinjal baratha ( baainghan baratha ) with curd

Brinjal baratha is a side dish and it can be eaten with rice , rotis, chapatis and poori.

Things needed :

Brinjal : ( Round brinjal ) : 1 ( medium size )
Onion : 1 ( Small )
Green chilly : 2
Coriander leaves : 2 to 3 sticks
Curry leaves : 6 to 8
Asfatodia ( Ingh ) : a pinch
Mustard seeds : 1/4 tea spoon
Urd daal : 1/4 tea spoon
Salt : to taste
Oil : 1 tea spoon
Curd : 1/2 cup

Method :
Wash brinjal and cut in to small pieces and cook for 3 to 6 minutes. ( Or You can even boil the whole brinjal in a pressure cooker.( 3 to 4 minutes , With weight ). Leave it for cooling. Cut onion , green chillies and coriander leaves in to small and keep it in a bowl. Remove the outer skin from the cooked brinjal and use the pulp (which is inside) mix with onion mixture . Use a spoon and mix it well. Add salt to it.
Keep a pan on the fire . Put oil and heat for 10 seconds. Add mustard seeds and urd daal . Let it spurt. Add curry leaves and ingh . Remove from the pan and add it to the brinjal mixture. Add curd and mix thoroughly. Now brinjal baratha is ready to serve.

Note : Cooking the whole brinjal is not advisable since there will be worms inside the brinjal most of the time. S o cut in to big pieces and then cook . Adding fried majjige menasu ( in Kannada, also called as moru molagai in Tamil ) will give a very good taste.
Majjege menasu is green chillies which are soaked in salty butter milk and dried in the hot sun.

Monday, May 19, 2008

Nendra baale Fry

Nendra baale Fry is a sweet dish. It is one of the traditional dish which is served in festival or feast and big functions.
Nendra baale is one variety of banana and it is used in shallow frying or deep frying. We do prepare Banana Halva using this banana. Nenra baale podi (fried fritters) is also prepared and it is very tasty snack.
In Kerala especially these bananas are used more. Steamed banana is served in breakfast and it is one of the healthy dish, Nendra Baale chips are very tasty and slight sweet crunch chips are nice to eat.
Bananas are full of nutritious, vitamins and minerals. They are rich in fiber and carbohydrates. They help in curing anemia, gout, kidney disorders, urinary disorders. They also help in reducing blood pressure, protecting heart health and helps to improve the immune system. 
They are rich in fiber and a good remedy for people who suffer from constipation. They contain anti oxidant and anti inflammatory properties. They are good for weight loss. They contain high calories. They are rich in vitamin C and vitamin B 6. They contain minerals like potassium, manganese, magnesium and copper. They are good sources of dietary fiber an protein. 
I have used Nendra baale (Nendra banana fruit), ghee and sugar. It is shallow fried on low flame. It can be served as sweet or desert at the parties and functions.It is easy to prepare and anyone can try. You should use Well Ripe Nendra Baale (Nendra banana) to get the good result.
Lets see the recipe. 
Things needed :
Nendra baale (Well ripe) :  ( A kind of big banana ) 1
Ghee : 1 Tablespoon
Sugar : 2 Tablespoons

Method :
1. Wash banana and cut into circle shape.
2. Keep a pan on the fire and heat. Just spread a little ghee. Arrange the cut bananas in circle shape.
3. Sprinkle some ghee on the top. Cover and cook them till they turn brown.
4. Now turn the banana slices to other sides and spread little more ghee on the top.
5. Sprinkle sugar on the top and cook till they turn brown. Flip the slices again to the other side and put off the fire.
6. Remove from the pan and serve .
Note :
Remember that you should use well ripe banana to prepare this dish. Or it might give sour taste. Use of more or less ghee is optional. use of sugar (more/less) is also optional. Remember this dish contain ghee and sugar and intake of this should be less quantity. 
Time : 10 Minutes
Serves : 2.

Sweet Diamond cuts.

Sweet Diamond Cuts is snack and can have with tea. These diamond cuts are sweet and crispy.
I have used maida / All purpose flour, sugar and little salt.

It is very easy to prepare and taste does not change for a long time or it does not get into saggy.
Lets see the recipe now:

Things needed:

Maida /All purpose flour : 2 cup
Sugar : 2 to 3 Tablespoons.
Ghee or butter : 1 Tablespoon
Salt : a pinch
Oil : 1 cup
Water : As required
Jeera or Sesame seeds : 1/2 Teaspoon

Method :

1.Take a bowl and add ghee and sugar mix well.

2. Add maida/ all purpose flour and mix it with sugar content.
3. Add water (little by little ), jeera and a pinch of salt mix well .
4. Prepare chapati dough. (chapati dough )
5. Kneed the dough thoroughly and make in to balls.

6.Take each ball and roll as chapati.


7. Cut that into desired size. (with the help of knife or the cutter)

8. Keep a frying pan on the fire. Add oil and heat.
9. Fry cut sweet diamond cuts on medium and slow heat. (low flame).
10. Fry on both side till it turn slightly golden brown.

11. Remove it and put it on a kitchen tissue.

12. Put the diamond cuts in a glass jar/or air tight box. Serve with cup of tea/coffe/juice.


Note : 
You can use oil instead of butter or ghee. ( Heat 2 table spoons of oil and mix with maida
(all purpose flour and leave it for cooling). Adding sugar can be more/less. Fry diamond cuts on low and medium flame to get the best cuts.
Time : 20 Minutes.

Mint and Ground Nut Chutney

Mint and Ground Nut Chutney is a side dish and normally eaten with chapatis , dosa , idly or to spread on the bread toast.
I have used mint leaves, coconut and groundnuts and little tamarind with green chilly.
Let us see the recipe Now
Ingredients :
Mint leaves : 1 Bowl .
Coriander leaves : Handful
Ground nuts: ( Roasted) 2 to 3 Table spoons
Green chillies : 3 to 4
Coconut : 1 Cup (Optional)
Salt to taste.
Tamarind Pulp : 1 tea spoon.
Water : Required
Method :
1. Wash and remove the leaves from mint stick.
2 Grate coconut and keep it aside. Wash coriander leaves and keep it aside.
3. Soak a small marble size of tamarind in water for 5 minutes and squeeze out the pulp.
4. Grind mint - coriander leaves, grated coconut, tamarind pulp and salt with little water.
5. Remove the ground chutney to a serving dish and add mustard seasonings and serve.
Note: 
Adding coconut is optional. ( I have added the coconut). You can add more groundnuts and prepare chutney without using the coconut. Adding more chilly is optional. Roast groundnuts on low flame.
3 to 4 servings.
Time : 10 Minutes. 

Spring Onion and Vegetable Pan cake.

Spring onion and vegetable pan cake is a snack and can be eaten for break fast , evening snack or dinner.

Things Needed :
White flour ( Maida ) : 1 cup
Rice powder : 2 table spoon
Milk " 1/2 cup
Water : 1/2 cup to 1 cup
Salt to taste
Oil : 2 to 3 Table spoon

For filling :

Fresh spring onion : 1 Bundle ( Small )
Carrot : 1 /2 cup ( Grated )
Capsicum : 1
Salt to taste
Oil : 1 Tea spoon
Ginger : small piece
Green chillies : 2

Cut spring onion into small pieces Grate ginger and cut green chillies and capsicum also into small pieces. Keep a pan on the fire and put 1 spoon of oil and add all the vegetables together and mix well. ( Spring onion , grated carrots , ginger, green chillies and capsicum). Add salt and keep it aside.
Now take another bowl and mix white flour , salt , rice powder and milk together and prepare dough. ( little moe liquid than dosa dough ) . Add resquired water to mix the dough. Leave it for 10 minutes.
keep a pan on the fire and heat .Sprinkle 1/4 spoon of oil and a big spoon of dough and spread it evenly. Sprinkle 1/2 tea spoon of oil on the dosa and cook on low flame. Turn the other side also and cook. Re turn the dosa and spread a spoonful of spring onion mixture and spread a bit and roll the dosa. Press a bit on the top so that it will not be open. Repeat the same with other dosas. nSpring onion dosa is ready to serve . Serve with any kind of chutney or ketchup.

Note : You can also use ghee instead of oil to sprinkle on the dosa to give more taste. Adding coconut to the vegetables also will be good . Always eat hot pan cakes.

Serves : 2

Pan cake

Pan Cake can be eaten for break fast or dinner.

Things needed :
White flour (Maida ) : 1 cup
Rice Powder : 2 Table spoons
Milk : 1/2 cup.
Water : 1/2 to 1 cup
Salt : to taste.
Oil : 2 Table spoons

Things needed for filling:
Sugar : 2 Table spoon
Grated coconut : 2 Table spoon.
Cardamom : 2 Pods ( crush to make powder)

Method :
Mix white flour, rice flour , salt and milk together to make dough. Add water . ( The dough should be spreadable on the pan easily. Little more liquid than dosa dough ). Mix thoroughly and keep it aside.
Take another bowl and mix coconut , sugar and cardamom together.
Keep a pan on the fire and heat . Put 1/4 spoon of oil and pour 1 big spoon of dough mixture and spread it .( Can hold the pan 's handle and turn it round so that the dough will spread evenly around the pan). Sprinkle 1/2 tea spoon of oil on the dough. Cook on low fire. When it turns brown turn the dosa and cook the other side of it. Turn again and spread 1 tea spoon of the coconut mixture and roll the dosa . Press a bit so that it does not open . Repeat the same with other dosas. Pan cake is ready to eat.

Note : Can place more coconut mixture on the cake. Can mix nuts to the coconut mixture also.
If the dough turns more liquid then add some more rice powder to thicken the dough. ( Too much of rice powder will change the taste.)

Serves :2

Wednesday, May 14, 2008

Butura with chole

This is my old post. I thought of update with some of the pictures I clicked while I prepared baturas. Recently Deepa Kulkarni one of my face book friend had put up the batura recipe too. I modified my recipe of this batura. Previously I used to add cooking soda while preparing batura dough. But in this recipe I have not added any cooking soda or yeast or baking powder. Buturas turned fluffy and with crunchy layers. Thanks to Deepa Kulkarni and her post.
READY TO SERVE BUTURA -CHOLE
Batura  is fried poori and you can have it for break fast or at dinner. Chole or Channa Masala gravy is very good combination.
Barura is very famous Punjabi dish, and its well known International favourable dish of many. Not only Indians the whole parts of the world people do love this Butura with Chole.
Chole is nothing but Whole Channa. Its soaked for about 4 to 5 hours and then cooked with spices. Lets talk about chole in our next posts.
Coming back to batura it is made of maida (self rising flour). One of my face book friend has done this batura and I tried it in the same way. It came out really fluffy without using cooking soda. Though it was the same method I did this batura previously I have used cooking soda to give a softness to batura. But here no cooking soda or yeast added and the dough doubled nicely and the baturas were soft too. It did not absorb much oil either. Me a happy person with fluffy baturas and chole ( done with my own recipe), we all really enjoyed especially my son who longs for these baturas.
Lets see the recipe now.

Ingredients :


Maida ( White flour ) 2 Cups
Curd : 2 Tablespoons
Ghee : 1 Tablespoon
Sugar : 1 teaspoon
Oil : 1 cup or little more


Method :

1. Put maida, 2 tablespoons of curd, 1 teaspoon of sugar, required salt and a tablespoon of ghee in a big bowl.
2. Mix all the ingredients nicely and prepare dough. Do not add any water. Set it aside and close with a lid. (at least for 5 to 6 hours).
3. The dough up (fluffy) by the time.
4. Mix it again and kneed it well. Divide the dough into small ball size. (According to your wish).
5. Keep a frying pan on the fire. Add oil and heat.
6. Touch little oil with each poori dough and roll them in circle shape with the help of rolling pin.
7. Arrange the rolled pooris in a small plate.
8. Fry them nicely on both side. (one by one) in hot oil. Place them on the kitchen tissue. ('It absorbs extra oil).
9. Now serve hot Baturas with chole and some onion pieces or vegetable salad and a cup of curd.
10. Serve them while they are hot. It taste better when they are hot.

Note : 

I have used ghee along with maida to prepare the dough. You can use butter instead of ghee. Do not add any water. Adding more curd or little more maida if the dough turns too soft is advisable.  Preparing big batura is optional. You need to use bigger pan and more oil to prepare bigger baturas.
Time : 30 minutes + 5 to 6 hours to rest the dough
Serves : 4 to 5.
For chole : Soak channa for 4 to 5 hours and pressure cook for at least 20 minutes. Then keep a pan add oil and jeera. Add tomatoes and cooked channa. Add salt and spices of your choice. Add salt. Let it cook for 2 minutes. Add little milk and coriander leaves.
Will add detailed channa curry post later.

Tamarind Rice

Tamarind Rice can be eaten during lunch or dinner.

Things needed:
Cooked Rice : 1 cup
Tamarind pulp : 2 tea spoon
Jagary : 2 tea spoon
Salt : to taste
Rasam powder : 1 tea spoon.( Roast coriander seeds, fenugric seeds , jeera ,red chillies , a pinch of asfatodia and curry leaves. ( 4 to 6 ) ).
Chilly powder : 1/2 tea spoon
Sesame seeds( Til or ellu ) : 1 tea spoon
Mustard Seeds : 1/2 tea spoon
Urd daal 1/2 tea spoon
Ground Nuts : 2 tea spoon
Curry leaves : 4 to 6
Asfatodia ( Ingh ) : a pinch
Coconut : 2 table spoon( grated)
Oil : 2 Table spoon

Method :
Roast sesame seeds and dry grind and keep it aside.
Keep a pan on the fire. Put 1/2 a spoon of oil and heat for 1 minute. Add tamarind pulp , jagary , salt and turmeric powder. Boil for 2 minutes and it starts thickening. Add rasam powder and remove from the fire. Add rice to the mixture and keep it aside.
Now once again keep a pan on the fire and put the remaining oil. Add mustard seeds and urd daal, let it spurt. Add curry leaves and asfatodia. Add ground nut and fry for 1 to 2 minutes.
Fry on low fire so that it does not get burnt. Remove from the fire and add it the rice mixture. Mix well. Add crushed sesame seeds and coconut and mix well . Serve with cup of curd.

Note : You should be careful while preparing the paste. It may burst at times. Can make large quantity of this mixture and use it whenever you want . Do not add sesame powder to tamarind paste if you are storing it.. Add Sesame seeds while preparing rice.

Serves : 2

Simple Brinjal Fry

Brinjal fry is dry curry and it can be eaten with chapati, rice and pooris.

Ingredients :
Brinjal : 2 to 4 ( Medium Size )
Oil : 2 Table spoon
Chilly powder : 1/2 tea spoon
Coconut : 1 table spoon ( Optional)
Salt to taste
Mustard seeds 1/4 tea spoon
Urd daal 1/4 tea spoon
Jeera : 1/4 tea spoon
Ingh ( Asafotodia ) : a pinch
Turmeric: a pinch
Curry leaves : 4 to 6
Coriander leaves : 2 to 4 sticks


Method : Cut brinjal into small pieces and soak it in water. Cut coriander leaves and keep it aside. Keep a pan on the fire. Heat for 1 minute. Put oil , mustard seeds and urd daal . Let it sprut . Add jeera, ingh and curry leaves. Squeeze and remove all the water from brinjal. Put it to the pan. Add turmeric powder and stir and cook on low flame for 2 to 3 minutes. stir in between so that it does not get burnt. Cook till it becomes soft. Add Salt and chilly powder and mix it slowly. Add cut coriander leaves on the top. Add coconut and serve Brinjal fry .

Note : Adding coconut is optional. Can add 1 tea spoon of rasam powder along with chilly powder. Adding 1 tea spoon of lemon juice gives better taste.

Corn and Cucumber Chat.

Corn and cucumber Chat/Kosumbari can be served as one of the side dish during feast/festival lunch/dinner.
Corn and Cucumber kosumbari/chat/salad can be eaten just before the lunch. It can be eaten at dinner time too. It is stomach filling and energy giving dish. Corn isfull of carbohydrates and helps to stay strong for a long time. Cucumber is dietary fiber and helps the food to digest easily.
I have used boied corn, small cucumber, pepper and chat masala.
It is easy, simple and quick to prepare, you can stuff them into chapati and have chapati roll.
OR]
You can spread on bread and have as sandwich. No need to add any butter or ghee. It will be one of the healthy salad that can be eaten at any time of the day.

Things needed :
Corn : 1 cup
Cucumber : 2
Coriander leaves : 2 to 3 sticks.
Pepper powder : 1/4 tea spoon.
Chat masaala powder : 1/4 tea spoon
Salt : to taste
Potato chips : 1/2 cup ( option )
Method :

1.Wash corn and boil with little water. ( very little water ) Cook for 2 to 3 minutes. Let it cool.
2 Cut or great cucumber
3. Mix cooked corn, coriander leaves, salt, pepper powder and chat masala powder.
4. Mix well and serve You can add any potato chips if you like. (Optional)


Note :
Can use jeera powder instead of chat masala powder. Can use Sev ( fried item ) instead of potato chips or you can use roasted papad or roasted groundnuts. (Healthy option). Check cucumber that it is not bitter content. Use of pepper helps to avoid cold. (Eating cucumber might cause cold in some people). I have not used any fried items or nuts since we had this one as one of the side dish during our lunch.
Time : 10 Minutes
Serves : 2 to 3 .

Tuesday, May 13, 2008

Cheese and Spring onion Dosa

Cheese and Spring onion Capsicum filled Methi dosa is yummy and stomach filling.
I Have used Methi/Fenugrik seeds, rice and a fistful of urid dal to prepare dosa dough.

Grated capsicum,, cut spring onions (Leaves only) grated cheese and some spices are spread after preparing dosa. It is nicely cooked and served with chutney or ketchup.
Lets see the recipe Now:
Methi dosa dough : 2 Cups
Thin cut capsicum : 1/2 Cup
Thin cut Spring Onion Leaves : 2 to 4 sticks.
Grated cheese : 1/2 Cup
Pepper powder : Very little
Coriander leaves : 2 to 3 Tablespoons
Salt : As required :
Method : 
1. Wash and cut capsicum into thin pieces. Wash and cut spring onion  leaves into thin and keep it aside.
2. Wash and cut green chilly (Optional) into very small pieces.
3. Grate cheese and keep it aside.
4. Keep a pan on the fire and heat. Sprinkle oil on the pan.
5. Take a ladle full of methi dosa dough and just put and spread a very little. (Let it be thick)

6. Now put some capsicum, coriander leaves and cheese on the top and sprinkle little pepper on the top.
7. Cover and cook dosa for 1 to 2 minutes (on low flame),

8. Put little oil on the top and turn the other side slowly and cook for 10 seconds.

9. Remove it from the pan and serve with the curry of your choice.

10. Repeat the same with remaining dough.
Note :
Do not press or spread the dough on the pan. Let it be thick. Add little butter on the top and then add vegetables and cheese. The aroma adds to the taste. Adding any vegetables are your choice.
Time : 20 Minutes
Serves : 2 to 3  (According to the serve.
Methi dosa dough preparation.
Soak 3 glasses of raw rice , 1/3 of methi seeds and a fistful of urid dal for 3 to 4 hours. Grind the ingredients and leave it for ferment. Next day morning or after 6 to 8 hours it starts to ferment and dosa turns soft adn fluffy.
Time : Soaking time : 4 hours, Grinding time 15 minutes and + Ferment time  :  5 to 6 hours.

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