Wednesday, February 23, 2011

Vanilla Pickwick Smoothies

Posted by sandhya at 2/23/2011 05:16:00 AM
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Ingredients:

• 250 ml chilled Milk
• 3 Pickwick Biscuits
• 1-2 drops of Vanilla Essence
• 1 scoop Vanilla Ice-Cream
• ¼ tsp Cardamom Powder
• 1 tsp Sugar

How to make Vanilla Pickwick Smoothies:

• Crush biscuits coarsely and place them in an electric mixer and add sugar to it.

• Add 50 ml milk and run the mixer till it gets smooth.
• Add ice cream, cardamom, essence and run the mixer again.
• Add remaining milk and put on the mixer again until very frothy.
• Pour it in individual glasses by frizzing it as much as possible.
Suggestions:
Sprinkle some praline over each glass before serving. Sprinkle it gently so that it keeps floating.

Vada

Posted by sandhya at 2/23/2011 05:11:00 AM
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Ingredients:

• 4 Cups urad dal
• 3 Onions
• 10 Green chillies
• Small piece of ginger
• Few curry leaves
• Salt to taste
• Oil for deep-frying

How to make Vada:

• Soak four cups urad dal in water for about six hours.

• Make smooth batter by grinding it with ginger. Use minimum amount of water.
• Chop onion and green chillies into small pieces and add to the batter.
• Fold in curry leaves. Add salt to taste.
• Take a small portion of batter and make it flat by pressing with your palms.
• Deep-fry in oil till golden brown.
• Repeat the procedure for the remaining batter.
• Serve with coconut chutney.

Uttapam

Posted by sandhya at 2/23/2011 05:05:00 AM
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Ingredients:

• 1 Cup urad dal
• 3 Cups raw rice
• 1 Spoon minced ginger
• 3 Small onions (chopped)
• 2 tbsp Chopped coriander leaves
• 2-3 Chopped green chillies
• Salt to taste
• Cooking oil

How to make Uttapam:

• Wash urad dal and rice separately.

• Soak in water for 3 hours in two bowls.
• Blend them separately to smooth paste using some water.
• Mix them and add the salt.
• Keep it for the whole night.
• Mix the batter well next morning till it is sufficiently thick.
• Mix the green chillies, onion, coriander leaves and ginger in a bowl.
• Heat a flat griddle and rub some oil on it.
• Pour some batter on it with a ladle and spread it to a thick circle.
• Cook it on the other side.
• Sprinkle some onion mixture on the top side and overturn the Uttapam.
• Cook in the same way on the other side.
• When it is roasted enough, put it down on a plate.
• Repeat the process.

Monday, February 21, 2011

Urad Dal Laddu

Posted by sandhya at 2/21/2011 06:22:00 AM
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Ingredients:

• 200 gm Urad dal

• 200 gm Sugar
• 200 gm Jaggery
• 10 gm Cardamom powder
• 20 ml Ghee

How to make Urad Dal Laddu:

• Soak urad dal in water overnight.

• Drain the water and fry the dal in ghee melted in a heated pan.
• Stirring continuously make a paste and keep aside.
• In a separate pan, mix together sugar and jaggery.
• Heat it to make syrup of two-string consistency.
• Now, add the urad dal paste. Mix well.
• Add cardamom powder.
• Grease the palms and make small round balls.
• Urad Dal Laddu is ready.

Ulava Charu

Posted by sandhya at 2/21/2011 06:18:00 AM
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Ingredients:

• 500 gm Horse gram
• 50 gm Oil
• 50 gm Onions
• 10 gm Green chillies
• 20 gm Red chilli powder
• 5 gm Black mustard seeds
• 2 Curry leaves
• 2 tbsp Tamarind paste
• Water as needed
• Salt to taste

For Paste:

• 50 gm Onions

• 50 gm Coriander seeds
• 10 gm Cumin seeds
• 25 gm Ginger
• 25 gm Garlic

How to make Ulava Charu:

• Rinse and immerse the horse gram overnight in water.
• Boil the lentils over a low fire till soft.
• Strain and separate the lentils into 2 portions, reserve the stock for later use.
• Discard half the lentils and blend the remaining at high speed for about 1 minute.
• Chop the green chillies and onions.
• Combine onions, ginger, coriander Seeds, garlic and cumin seeds together and make a fine paste.
• In a pan, heat oil and add the mustard seeds till they crackle.
• Add the chopped onion, green chillies and the curry leaves to it.
• Fry until the onions are golden brown and then add the paste and cook for another 2 minutes.
• Combine the remaining ingredients with it, mix well.
• Now add the stock and the lentil paste to it and cook over low heat for about 15 minutes.
• Horse Gram Soup is ready to serve.

Tousali

Posted by sandhya at 2/21/2011 06:13:00 AM
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Ingredients:

• 1¼ cup Raw Rice
• 1 cup Cucumber, grated
• ¾ cup Coconut, grated
• 2 tsp Sugar
• 5½ tbsp Curd
• 4 tbsp Ghee, melted
• Salt, to taste
• Water

For Churna

• ¼ cup Gud (jaggery), grated
• 5½ cups Coconut, grated
• 1 tsp Green Cardamom powder

How to make Tousali:

• Soak the raw rice for a period of about 4 hours, in a bowl containing lukewarm water.
• Drain the water and wash the rice with fresh water. Next, grind the rice, along with the coconut, to get a smooth even paste.
• To the paste, add the grated cucumber, salt, curd and sugar and mix properly.
• Check for the consistency of the paste. If you find it too thick, you can add a little water to adjust the thickness.
• Set the bowl aside for a period of about 4 hours.
• On medium flame, heat a non-stick tava and lightly grease it with ghee.
• Using a ladle, pour some batter over the hot tava and spread it evenly, to get a 3 to 4 mm thick dosa.
• Cover the dosa with a lid and cook one side over a slow flame, till the base becomes crisp and golden brown in color.
• Remove the tousali from the tava and continue the process for the remaining batter.
• For the churna, melt the gud in a saucepan and add in the green cardamom and grated coconut. Mix well.
• Once done, remove it from the heat and allow the mixture to cool for some time.
• Serve the tousali hot, with the churna.

Thursday, February 17, 2011

Tomato Rasam

Posted by sandhya at 2/17/2011 11:04:00 PM
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Ingredients:

• 1 kg Tomatoes
• 1/2 tsp Chilli Powder
• 1/4 tsp Asafoetida
• 3 tbsp Tamarind Water
• 2 Pinches Turmeric Powder
• 1 tsp Lemon Juice
• Salt to taste

Make masala powder of:

• 1-1/2 tsp Coriander seeds
• 1 tsp Cumin seeds
• 8 Peppercorns

How to make Tomato Rasam:

• Roast the peppercorns, coriander seeds and cumin seeds for a minute.

• Grind them into a masala powder.
• Chop the tomatoes into halves and put in 8 glasses of boiling water.
• Mix the remaining ingredients and masala powder.
• Boil again for 10 minutes.
• Squeeze the tomatoes with the help of a spoon.
• Boil for another 10 minutes.
• Tomato Rasam is ready. Garnish it with chopped coriander.

Tomato Saar

Posted by sandhya at 2/17/2011 10:47:00 PM
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Ingredients:

• 6 Red Tomatoes

• 1 tsp Cumin Seeds
• 3 tbsp Coconut, grated
• 4- 5 Garlic Cloves
• 1 tsp Chili Powder
• Salt (to taste)
• 1 tsp Rai (for garnishing)
• 3 strands Curry Leaves (for garnishing)
• Oil (for cooking)

How to make Tomato Saar:

• Wash and boil the tomatoes. Remove from heat and let them cool down.

• Now make a puree of the cold tomatoes. Set aside.
• Put garlic cloves, cumin seeds and coconut in the grinder and make a smooth paste.
• Heat oil in the pan and fry this paste in it.
• Now, add tomato puree, salt and chili powder to it. Let it boil.
• Garnish it with rai and curry leaves and serve.

Tomato Kootu

Posted by sandhya at 2/17/2011 06:32:00 AM
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Ingredients:

• 4-5 Tomatoes

• 1/3 Cup split green gram dal (mung)
• 1/4 tsp Split black gram dal (urad)
• 1-1/2 tsp Cumin seeds
• 2 Green chilies
• 1-2 tsp Fresh coconut, grated (optional)
• 10-12 Curry leaves
• 1/4 tsp Turmeric powder
• 1/4 tsp Asafoetida
• 1 tbsp Oil
• 1/4 tsp Mustard seeds
• Salt to taste

How to make Tomato Kootu:


• Put tomatoes in boiling water and leave it for 5-7 minutes until tomatoes become soft.

• Remove the tomatoes and let them cool.
• Peel off the skin and keep aside.
• Pour 2 cups of water in a pot.
• Add green gram dal and boil well until dal becomes soft.
• Drain the excess water from boiled dal.
• Grind green chilies, 1-1/4 of cumin seeds, 2-3 curry leaves and coconut together into a paste.
• In a shallow pan, put tomatoes and add turmeric, salt, and curry leaves.
• Boil the contents for 8 minutes.
• When done, add boiled dal & ground paste.
• Mix well and boil again on low heat for 3-4 minutes.
• Take off heat and keep aside.
• In a small pan, heat oil and add mustard seeds.
• When they start to crackle, add 1/4 tsp cumin seeds, split black gram, 3-4 curry leaves and asafoetida.
• When dal turns slightly brown, take off fire.
• Add this seasoning to the prepared tomato mixture.
• Serve hot with rice.

Tindora Chutney

Posted by sandhya at 2/17/2011 06:19:00 AM
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Ingredients:

• 500g Tindora (Coccinia Grandis)
• 1 tsp Urad Dal
• 1 tsp Mustard
• 3 green Chilies
• Curry leaves (few)
• 1 pinch Turmeric powder
• 2 tbsp Tamarind pulp
• Asafetida (little)
• 3 tsp Oil
• Salt to taste

How to make Tindora Chutney:

• Clean and wash the tindora. Chop them into very small pieces.

• Heat oil in a pan; add the slit chilies, tindora and salt.
• Cover with a lid and cook them for 5 minutes.
• When they are done remove from the heat and let it cool.
• Add tamarind, asafetida, and turmeric powder without adding water.
• Finally season it with urad dal, mustard seeds and few curry leaves.

Suggestions:

Serve it with dosa and ghee rice.

Sweet Coconut Rice

Posted by sandhya at 2/17/2011 05:25:00 AM
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Ingredients:

• 1 lb Glutinous Rice
• 2 1/2 cups Coconut Milk
• 2/3 cup Sugar
• 1/2 cup Coconut Flakes

How to make Sweet Coconut Rice :

• Take a vessel and soak rice in water (overnight). Steam rice (soaked) for about 45 minutes.

• Check if they are soft with no hard cores.
• Spoon rice into saucepan; mix and heat sugar, coconut flakes, and coconut milk (at very low heat), until coconut milk is absorbed, stir frequently.
• For better taste, serve it with sliced papaya or mangoes.

Suggestions:

Serve it with sliced papaya or mangoes.

Wednesday, February 16, 2011

Spinach Tambli

Posted by sandhya at 2/16/2011 07:42:00 AM
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Ingredients:

• 1 cup Spinach (Palak)

• 2 tbsp Cilantro (Coriander leaves)
• 1 cup Buttermilk
• 2 tsp Cumin Seeds (Jeera)
• A pinch of Asafetida (Hing)
• ½ tsp Black Pepper Powder
• 4 Green Chilies
• 2 tsp Vegetable Oil
• Salt (to taste)
• Water (as required)

How to make Spinach Tambli:


• Boil water ands blanch the spinach in hot water for 2 minutes.
• Drain the spinach and set aside to cool.
• Place the blanched spinach leaves in a food processor.
• Add green chilies, cilantro and black pepper. Blend to a puree.
• Transfer the spinach puree to a bowl.
• Add buttermilk and enough water to form a thick consistency.
• Heat vegetable oil in a kadai.
• Add asafetida and cumin seeds. Stir fry for 10 seconds.
• Add this mixture to the spinach mixture.
• Add salt to taste and mix well.
• Serve fresh with steamed rice.

Spicy Rice

Posted by sandhya at 2/16/2011 06:25:00 AM
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Ingredients:

• 1 cup Basmati Rice
• 2 cups Coconut Milk
• 1 piece Cinnamon
• 1 Clove
• 1 Cardamom
• 1 tsp Cumin Seeds
• 1 tsp Ginger-Garlic Paste
• 1 Onion (sliced)
• 1 Tomato (sliced)
• Salt (to taste)
• 2 tsp Ghee
• 2 tbsp Oil

How to make Spicy Rice:

• Heat oil in a pressure cooker and fry cardamom, cinnamon, clove, and cumin seed.

• When cumin seeds start crackling, add in ginger-garlic paste. Mix well and cook.
• Stir in onion and tomato. Heat well.
• Add rice and cook for few minutes.
• Stir in coconut milk and flavor with salt.
• Put in ghee and cook covered for 10 minutes.
• Garnish with coriander leaves.
• Serve hot with onion raita and papad.

Raw Onion Chutney

Posted by sandhya at 2/16/2011 06:14:00 AM
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Ingredients:

• 1/4 cup Red Onion (chopped)

• 3 red Chilies
• 1/4 cup Coconut
• 2 inch Tamarind
• Asafetida (a pinch)
• Salt

To Temper

• 1 tsp Oil
• 1/4 tsp Urad Dal
• 1/4 tsp Mustard Seeds
• Curry Leaves (a few sprigs)

How to make Raw Onion Chutney:


• Grind all the above ingredients to a smooth paste, with some water.

• Prepare the tempering by heating oil in a pan and adding urad dal, mustard seeds and curry leaves.
• Remove from heat when the seeds start to splutter.
• Pour the tempering over the chutney and mix well.

Tuesday, February 15, 2011

Ragi And Potato Soup

Posted by sandhya at 2/15/2011 12:53:00 AM
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Ingredients:

• 1 cup Ragi Flour
• 1 cup Vegetable Stock
• 2 Boiled Potatoes
• 2 tbsp Green Peas (boiled)
• 1 tsp Coriander Leaves
• ½ tsp Pepper
• ½ tsp Salt
• ½ tsp Green Chilies (finely cut)
• 1 tbsp Butter
• 1 tsp Lemon Juice

How to make Ragi And Potato Soup:

• Heat up butter in a pan and stir Ragi flour with it.

• Add vegetable stocks into the butter and Ragi mixture.
• Grate potatoes and add the grated potatoes, green chilies, pepper, salt and mashed green peas into the pan and mix it properly.
• Get the mixture to boil and then simmer it for 10 min.
• Garnish it with lemon juice and coriander.

Quick Nariyal Burfi

Posted by sandhya at 2/15/2011 12:46:00 AM
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Ingredients:

• 14 oz sweetened Condensed Milk
• 3 cup sweetened Coconut (flaked)
• 2/3 cup Almonds (sliced)

How to make Quick Nariyal Burfi:

• Grease a 9x9 inch pan.

• In a microwave safe bowl, mix by stirring continuously coconut and condensed milk
• Cook in microwave on high for seven minutes, stirring every 30 seconds.
• When coconut mixture is hot and boiling, add almonds.
• Pour the mixture into the pan and smooth the top with a spoon.
• Let it cool in refrigerator for one hour.
• Once cool, cut it into one inch squares with a greased knife.

Saturday, February 12, 2011

Pumpkin Halwa

Posted by sandhya at 2/12/2011 04:53:00 AM
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Pumpkin Halwa is a delicious Indian dessert recipe. Learn how to make/prepare Pumpkin Halwa by following this easy recipe.



Ingredients:
• ½ cup Ghee
• 2½ cup Milk
• 5 Cardamom pods (ground)
• 1 cup White Pumpkin
• 3/4 cup Sugar
• 50 gm Cashew Nuts
• 1 tbsp Rose Water
How to make Pumpkin Halwa:

• Mix milk, sugar and pumpkin.

• In a heavy bottomed pan, cook until the mixture becomes thick. Stir continuously.
• Add ghee to the mixture and continue stirring, until ghee separates from the pumpkin.
• Mix in cardamom, rosewater and cashew nuts.
• Spread the mixture into a flat greased tray and allow it to cool for 30 minutes.
• Cut into squares and serve.

Friday, February 11, 2011

Pumpkin And Cauliflower Curry

Posted by sandhya at 2/11/2011 12:46:00 AM
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Ingredients:

• 2 tbsp Vegetable Oil
• 500 g Pumpkin
• 1/2 kg Cauliflower (cut into small florets)
• 1 Onion (chopped coarsely)
• 4 Tomatoes (ripe, skinned and chopped)
• 1/4 tsp Turmeric powder
• Chili powder (pinch)
• Salt to taste

How to make Pumpkin And Cauliflower Curry:

• Heat olive oil in a large saucepan; add the pumpkin, cauliflower and onion and sauté for about 3 minutes.

• Put in the tomatoes and spices and season with salt.
• Cover and simmer for about 20 minutes or until all the vegetables are tender, stirring occasionally.

Prawn Fry

Posted by sandhya at 2/11/2011 12:39:00 AM
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Ingredients:

• ½ kg Tiger Prawns
• 6 Garlic Cloves (crushed)
• 1 tbsp Chilly Powder
• ¼ tsp Turmeric Powder
• ½ tsp Coriander Powder
• 3 tbsp Oil
• Salt (to taste)

How to make Prawn Fry:


• Heat oil in a pan and fry prawns, along with garlic, for 2-3 minutes.

• Stir in chilly powder, turmeric powder, coriander powder, and salt. Cook until the prawns turn tender.
• Serve hot.

Tuesday, February 1, 2011

Peanut Rice

Posted by sandhya at 2/01/2011 07:16:00 AM
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Ingredients:

• 1 cup Basmati Rice (uncooked)
• 2¼ cups Water
• ½ tsp Salt
• ¼ tsp Turmeric (ground)
• ½ cup frozen petite Peas (thawed)
• ½ cup Peanuts (dry roasted)

How to make Peanut Rice:

• Place a large pot on high heat and combine together basmati rice, water, salt and turmeric. Mix gently.
• Boil the mixture and reduce the heat to low. Cover the pot and simmer for 20 minutes.
• Add peas and peanuts to the rice. Stir.
• Serve warm.

Pal Payasam

Posted by sandhya at 2/01/2011 06:14:00 AM
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Ingredients:

• 4 cups Whole Milk

• 3 tbsp Sugar to taste
• ¼ cup Short/Medium Grained Rice
• 1 tsp Ghee
• 4-5 Raisins
• Pinch of Saffron
• 1-2 tbsp Nuts (1used Almonds, Pistachios and Cashews)
• ¼ tsp Cardamom Powder

How to make Pal Payasam:

• Heat ghee in a sauce pan
• Add chopped nuts along with raisins in the sauce pan. Set it aside when the raisins get plump and nuts turn reddish brown.
• Roast rice for 2-3 min in the same pan over low heat.
• Add milk to the pan now and let it come to boil over medium-high heat. Stir it occasionally so that the milk does not stick to the bottom.
• It is better to use a non-stick pan, to make sure that the milk does not burn.
• Once the milk is boiled add sugar to it and stir it. Reduce the heat to medium and cook until the milk has reduced to half.
• Once the rice gets cooked and becomes soft and when the milk becomes half, the Payasam is done.
• Add the rest of the ingredients and stir gently till the ingredients combine and then serve it garnished with the remaining nuts.

Mysore Pak

Posted by sandhya at 2/01/2011 06:06:00 AM
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Ingredients:

• 2 Cups gram flour
• 2 Cups ghee
• 2 Cups sugar
• 1-1/2 Cups water

How to make Mysore Pak:

• Melt one cup ghee in a pan.

• Add gram flour and fry it over low heat until light brown.
• Take a heavy bottomed sauce pan.
• Add sugar and water. Boil until it becomes sticky syrup.
• Add gram flour and put over medium heat, stir continuously.
• Add the remaining ghee and mix properly.
• When the mixture starts leaving the corners, take it out and spread into a greased tray.
• Cut into squares or triangles with a sharp knife.
 

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