Tuesday, September 23, 2008

Fresh Cream Sandwich

Fresh Cream Sandwich is easy to prepare and can have it any time of the day.

Things Needed :
Bread : 4 To 6 Slices
Carrot : 2
Capsicum: 1
Tomato: 1
Onion : 2
Green Chilly :1
Coriander Leaves : 2 sticks
Samolina ,( Rava or Sooji ) : 2 Tea Spoon
Salt to taste
Fresh Cream : 2 Table spoon ( Layer on the boiled milk )
Oil ,Ghee or Butter : 2 To 3 Table spoon
Pepper powder :1/2 tea spoon

Method :
Cut all the vegetables and coriander into small pieces and mix with fresh cream, samolina and salt . Apply this mixture on each slice and spread. Keep a pan on the fire and heat . Spread oil and place each bread slice upside down .So that all the vegetables cook. Then turn the slice and toast it for 1 minute. ( Toasting on slow fire ). Serve the hot cream toast slice with tomato sauce.

Note: Must cut vegetables ( carrot , capsicum, onion, tomato and green chilly ) into small pieces or you can even grate all the vegetables. ( So it cooks faster ).

3 Servings.

Monday, September 22, 2008

Jat Pat Curry

Jut Pat curry is very easy to cook and its a side dish . Can be eaten with rice , chapati or with roti.

Things Needed.
Besan ( Channa Powder ) : 1 Table spoon
Water : 1 cup
Onion: 1 ( Big )
Geen Chilly : 2
Curry leaves : 5 to 6
Coriander leaves: 2 sticks
Salt: to taste
Ingh : a pinch
jeera : 1/4 tea spoon
Ginger : a little
Oil : 1 Table spoon

Method :

Cut onion, green chillies and ginger into small pieces. Take a bowl. Put 1 cup of water and mix besan in that water. Keep a pan on the fire and put oil. Heat oil for 10 seconds and add jeera and fry in that oil for 10 seconds. Add onion . green chillies, jinger and fry till onion turns golden brown. Add besan ( dialuted besan ) and mix well. Add salt and mix well . Let it boil for 2 to 3 minutes. Cook on slow fire. Stir in between. Add coriander leaves on the top.
Your besan curry is ready to eat
Note It is better to cook on the slow fire. Stirring in between is very necessary. Can add grated carrot if you wish. Adding garam masala may give different taste.

2 :servings

Monday, September 15, 2008

Hot and Spicy Capsicum Curry.

Hot and Spicy Capsicum Curry can be eaten with rice, roti , chapaatis and bread toast also.

Things Needed :
Capsicum : 2 to 3
Coriander Seeds : 1 Tea spoon
Fresh coconut : 1 Table spoon.
Red chillies : 4 to 6
Sesseme Seeds : 2 Tea spoons
Ground Nuts : Roasted : 2 Table spoon.
Tamarind pulp : 2 Table spoon
Jagary : 1 Table spoon ( grated)
Salt: to taste
Oil : 1 Table spoon
Water : 1/2 cup
Curry Leaves : 8 to 10 leaves.
Mustard Seeds 1/2 tea spoon.
Ingh or Asfatodia: a pinch

Method :
Cut capsicum in to small pieces. Take a pan and put oil and heat. Put mustard and let it spurt add curry leaves and cut capsicum. Fry until capsicum becomes soft. Add ingh and water and cook for 2 minutes.
Roast coriander seeds , sesseme seeds and red chillies 2 to 4 curry leaves and grind with coconut , roasted ground nuts tamarind pulp. Add this mixture to cooked capsicum. Add salt and jaggary. Mix well and cook for 2 minutes. Capsicum curry is ready to serve.

Note : Roast coriander , sesseme seeds red chillies and ground nuts on the slow fire. Can add little more jaggary to get sweet taste.

2 servings.

Palak - Tomato Dal .

Palak/Spinach and Tomato dal is a good combination and it is nice to have with chapatis.
I have cooked Palak tomato dal with simple spices and Toor dal. It is a very simple dal and chapatis.

Chapatis are prepared using Jowar/Sorghum/Millets and very little quantity of wheat flour.
Chapatis are prepared immediately and served hot chapatis with Palak Tomato curry.
No Onion or Garlic is used in this " Palak Tomato Dal".
Let us see the recipes now :

1. Palak/Spinach Tomato Dal.

Things Needed :

Tomatoes : 2
Toor dal cooked 1 Cup
Green chilly : 2
Palak Leaves : 1 Bundle
Curry Leaves : 8 to 10
Coriander leaves : 2 Tb
Salt : Required
Ginger : 1 Teaspoon (grated)
Rasam/Sambar/Curry powder 1 Teaspoon
Garam Masala /chat masala : 1/2 Teaspoon
Salt : As required
Milk/Fresh Milk Cream : 2 Tablespoons
Turmeric powder : A pinch
Seasoning :
Mustard Seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Oil : 1 Teaspoon
Asafoetida/Ingh : A little
Ghee: 1 Tablespoon

Method :

1.Wash and cut palak/Spinach leaves and keep it aside. Wash tomatoes and cut into small,
2. Wash and cook 1/2 cup of dal and keep it aside.
3. Wash and cut green chilly, wash and remove the outer layer of ginger, wash it again and grate it.
4. Wash and cut curry leaves and coriander leaves.
5. Keep a pan on the fire and add oil, mustard seeds and let it splutter.
6. Add jeera and cut green chilly. Add a pinch of ingh/asafoetida. Mix it well.
7. Add cooked dal. Ad a pinch of turmeric powder. Add cut palak leaves, tomatoes and cook.
8. Let it cook for 3 to 4 minutes. Add salt, rasam powder/sambar powder. Add grated ginger.
9. Add 1/2 Teaspoon of garam masala and mix it well. Let it cook for 2 minutes.
10. Add required water. (If required). Stir in between to see that it does not get burnt
11. Shift the ready curry to a serving dish and add fresh milk cream. (Optional)
12. Add cut coriander leaves, ghee and serve with chapatis.


Note :

You can use moong dal instead of toor dal. (optional). You can use your choice of rasam/sambar powder. I have used MTR. Use of more chilly is optional. Use of fresh milk cream is optional. ( I have used fresh cream from home which is collected after boiling milk). It adds to the taste.

Time : 10 Minutes : (If you have already cooked the dal or 20 more minutes to cook dal).
Serves : 3 to 4 .

Beetroot Parota

Beetroot Parota  is prepared using beetroot. Just thought of preparing this paratha and it turned as yummy.

Beetroot Parota is good to eat for breakfast or for dinner. It is easy to prepare and we can have them with curd or any curry goes well with this Paratha. We can send it in kids snack box/lunch box, as it stays soft and smooth.
I have used Beetroot and some spices here. Was lazy to cook another curry and thought of preparing paratha with this remaining Beetroot Palya.
Let us see some benefits of eating " Beetroot " in our diet.
Beetroots are good for constipation, piles and kidney disorders because of its fiber content. It helps to improve blood circulation, good aid for skin care and prevents cataracts. They are rich in nutrients, vitamins and minerals, like fiber, vitamin C, magnesium, iron, copper and phosphorus. Beetroots are low in calories and no cholesterol. But they are rich in sugar content.
Lets see the recipe now: No onion or No garlic in this Beetroot Parota. (Optional).

Things needed :

BeetRoot : 1 ( slightly big )
Wheat flour : 2 Cups
Curd : 1 Table spoon ( or Butter milk 1/2 cup)
Chilly Powder : 1/2 Tea spoon
Garam Masala Powder : 1/2 Teaspoon
Jeera ( cumin seeds ) 1/4 tea spoon.
Salt :to taste.
Water : 1/2 Cup ( If needed )
Coriander leaves : 3 to 4 sticks.
Curry leaves : 6 to 8
Oil : 4 Table spoons
Cooking Oil : 3 to 4 Tablespoon

Method :

1. Wash and remove the outer layer of beetroot and grate it. Wash and cut coriander leaves.
2 . Keep a pan on the fire and heat. Add 1 teaspoon of oil and fry grated beetroot. Add curry leaves.
3. Fry nicely till the beetroot turn soft. Remove from the pan and let it cool. Add coriander leaves.
4. Add jeera, chilly powder, garam masala powderm turmeric powder and salt to the fried beetroot.
5. Put wheat flour to the beetroot bowl. Mix it well. Add curd and required water.

6. Prepare the chapati dough and let it rest for 10 minutes.

7. Now divide the dough into small portions.

8. Dip a small portion of dough in dry wheat flour and roll as chapati.
9. Keep a tava/dosa pan on the fire and heat. Clean the tava with a dry tissue or cloth.
10. Put rolled beetroot parota on the hot tava. Sprinkle little oil on the top of parota and cook.
11. Cook nicely and turn the other side and cook for 1 minute.

12. Now remove Beetroot Parota from the pan.
13. Repeat the same with remaining dough.
14. Serve hot beetroot parota with a cup of curd and any side dish you have prepared.


Note :

Use of curd to mix the flour is optional. It helps to soften the dough and parotas will be soft. Adding more oil while cooking parota is optional. (Taste Yummy but not good for health). Raw beetroot also can be used instead of cooked beetroot. Adding any spice is optional. Example , jeera powder, chat masala powder or any other powder.
Time : 30 Minutes
Serves : 3 to 4 .

Wednesday, September 10, 2008

Maida Poori With Vegetable Curry

Normally we prepare pooris with Wheat flour .Maida pooris are tasty and soft and hot pooris are very Yemmy. This perticular Vegetable curry does not take much of your time . Its done in 5 minutes. Try these dishes and enjoy .

Ingredients : For Pooris
Maida or White flour : 1 cup.
Butter Milk or Curd : Required amount. ( The dough should be like poori dough).
Salt : To taste
Oil : To Fry.

Method :
Mix Maida ( White Flour ) with required butter milk. Add salt and 1 tea spoon of oil . Knead the dough thoroughly. Make balls . Roll them as round pooris and fry them in hot oil one by one.
Fluppy pooris are ready to eat.

Vegetable curry:
Things Needed :
Carrot : 2
Potato : 2
Onion : 1
Tomato : 2 ( small )
Salt : To taste
Garam Masala : 1/2 Tea spoon
Channa Masaala : 1/2 Tea spoon
Ginger : Small piece
Coriander leaves : 2 to 3 sticks
Fresh cream or Milk powder or fresh milk : 1 Table spoon. (Thick boiled milk : 1/4 cup ).
Sugar : 1 Tea spoon
Oil : 2 Tea spoons
Jeera or cumin seeds : 1/2 tea spoon.
Water : 1/2 cup.

Method :
Wash the vegetables and grate carrot and potato and keep it aside. Cut tomato , ginger , coriander leaves and onion in to small pieces .

Keep a pan on the fire . Put oil and heat for 1 minute . Add jeera and ginger and fry for 10 seconds. Add onion and fry for 15 seconds . Add grated potato and carrots and fry them for 2 minutes. Add tomatoes, garam masala powder and channa masala powder . Fry them for 2 minutes . Add salt and a pinch of turmeric powder. Add water and sugar and mix well Cover the lid. Let it cook for 2 to 3 minutes. Then pour the curry into a serving dish. Add coriander leaves and Fresh cream .Serve Maida pooris with vegetable curry.

Note : Prepare pooris in medium heat. Do not keep the dough for long time. ( It becomes too soft and absorb more oil )
For vegetable curry you can add any of these vegetables . (beetroot , capsicum. beans . cabbage etc. )
Remember to cut the vegetables very small . So it cooks quickly along with carrot and potato. You can use 1/4 cup of milk.instead of fresh cream.
The top layer of boiled milk also will do .

Saturday, September 6, 2008

PANCHA KAJJAYA

Pancha means 5 kajjaya means sweet. This sweet is specially made during the festival time to do nevedyam to the God . Even in the Temple it is served as Prasadam.

Ingredients :

Avallakki or Awal or Povva ( Beaten Rice ) ( Thin Quality ) : 1 Cup
Fresh Coconut : 1 Cup
Cardamom : 4 to 5 pods.
Ghee : 1 Table spoon
Jaggary : 1/2 Cup

Method :

Take a bowl . Put Awalakki ( Awal ) , jaggary ( powder jaggary and cardamom ) , coconut , ghee and cardamom . Mix all the ingredients thoroughly and serve.

Note : Do not keep it for long since fresh coconut is used. It may get spoiled and also it becomes very soft after a long time.

2 to 3 Servings.

CHOCOLATE

Chocolate is every one's favorite sweet. You can try this at home and enjoy eating it any time of the day.

Things needed :
Milk or milk powder : 1 bowl
Sugar : 1/2 bowl
Butter : 2 Table spoons
Coco Powder : 3 to 4 Table spoons.
Nuts : Almond , Cashew, Raisens ( optional )(cut into small pieces )

Method:
Boil milk and add sugar. Stir thoroughly. Then add butter and stir. Add coco powder and stir slowly. Stir until it thickens and starts leaving the pan. Spread on a ghee applied tray and cut it according to your wish , only when it is cool. If you want soft chocolate remove when it is soft.

Note : It should be done on slow fire so that it does not get burnt. Can add more butter if you like butter flavour. Nuts can be added just after spreading the chocolate on the tray.

10 t0 m15 pieces of chocolates can be made.

Sweet Salad

Sweet Salad is healthy vegetable salad and you can have this any time of the day.

Things needed:
Carrot :1 cup (grated)
Beetroot : 1 cup ( grated)
Apple : 1 cup ( grated )
Corn : 1 cup ( fresh and tender )
Honey : 1 Table spoon ( or jaggary : 2 table spoon )
Coconut : 1/2 cup ( option )
Cardamom or clove or cinemon : 2 piece ( powdered)
Moong daal : 1 Table spoon

Method :
Soak Moong daal for 10 minutes and remove the water. Grate carrot, beetroot and apple and mix wtih moong daal . Add honey and powdered spice and mix well . Top with grated coconut and serve.

Note : Do not keep it for long. Can eat with chapatis also. Can add pine apple , sprouted moong or cabbage also.

2 to 3 serving.

Thursday, September 4, 2008

Modaka & Kai Kadabu

Modaka is a sweet dish and it is mostly done during Ganesh Chaturthi. Fried or steamed Modakas are prepared with different ingredients. Traditionally it used to be prepare with rice or wheat flour and used jaggery or sugar. But now a days people have tried with chocolate and prepared chocllate modakas, kova modakas, paneer (cottage cheese) modakas etc.
Here is a traditional way of preparing modaks and kaikadubu which is also done during this Ganesha festival. 

Things Needed : 

Outer layer : 
Rice flour : 1 Cup 
Water : 2 Cups 
Salt : a pinch
Hoorana (to stuff it inside)
Coconut : 1 Cup 
Jaggery : 2 to 3 Tablespoons
Cardamom:  2 to 3 pods. 

Method :  

1. Keep water for boiling in a pan or bowl.
2. Add rice flour when the water starts to boil and stir well. Let the flour mix well with water and turns thick
3. Stir continuously til it starts to leave the pan. 
4. Put off the fire and mix the thick dough nicely by just touching the water. ( The mixture will be very hot). 
5. Keep another pan and put jaggery and 1 tablespoon of water. 
6. Let the jaggery melt nicely. Sieve the content with tea strainer. 
7. Grate coconut and dry grind it with cardamom seeds. (remove the seeds from pods and add it to coconut).
8. Keep the cleaned jaggery content and add dry ground coconut. Stir well and let the coconut mixture turn thick.
9. Now take a small size of rice dough and  shape as ball. Flattened the rice dough on your palm. 
10. Keep a teaspoon of coconut jaggery mixture in side and bring up all the sides of the modaka upside. Let it be like a stick shape.
11. Prepare all the dough the same way and then arrange them in a tray or idli cooker. 

13. Keep the modaka plate/ tray on the top of the bowl. Cover the pressure cooker with its lid and cook for 10 to 12 minutes.
14. Check the modakas that done with a knife edge. (just prick the knife and if the dough does not stick to the edge, modakas are done).
15. Keep the modakas for naivedya (samarpan) and serve as prasadam.   

 Note : The consistency of the dough should not be water or too hard. You can also use modaka mould to prepare modakas. Just place a small size of spread dough and then place the sweet content. close it. The mould helps to fold and gives a good shape. Add jaggery according to your wish. (more /less). Do not add any maida or rava to the dough.
Time :40 minutes
20  Modakas can be prepared.



Besan Laddu

Besan laddu/laadu/ Unade is a sweet dish, you can have them any time of the day. Besan laddu is very easy and quick to prepare. This yummy, delicious sweet just melts in your mouth and gives energy too.
Besan/Channa flour/Chick Pea flour/ Kadale hittu, sugar and ghee are the main ingredients that are used in Besan Laddu.
As I said it it energetic because channa flour is loaded with carbohydrates and suger adds to the calories. Some people do have a habit of having besan laddu for breakfast along with their normal food. It goes well with Upma, Avalakki/ Beaten Rice Upma or khara bath, puliyogre and bisibele bath.
It is very precious prasadam to prepare during Gokulastami/Shree Krishna Janmastami, may because people do fast the whole day and have their limited prasadam after midnight. It is good to take this besan laddu for travelling, kids party, kids snack box and ladies parties.
Lets see the recipe now:
Things needed:
Besan _ 2 cup
Sugar -1  cup ( dry grind and powder it)
Ghee - 1 cup
Cardamom - 5 to 6 pods
Dry fruits - 1/4 cup ( Cashew ( cut in to small ) and raisens )+ Almonds (Optional)

Method :
1. Keep a pan on the fire, put 1 table spoon of ghee and fry cashew and raisens and remove them. 
2. Add besan and fry in that ghee until raw smell disappears. (Approximately  6 to 8 minutes). Put off the fire and shift the roasted flour to a big bowl.
3. Powder the sugar along with cardamom seeds. Melt the ghee and keep it ready.
4. Add powdered sugar and mix well. Divide the mixture into small portion.
5. Add ghee (Little by little) to one portion and mix it well and prepare laddus.
6. Once that portion of mixture is done, add ghee to the next portion and repeat the same.
7. Prepare laddu and shift them to a serving tray and serve or keep it in a air tight box.
Note :
Fry besan on slow flame so that it does not get burnt. Do not add ghee immediately . let it cool a bit . Then add ghee. Dividing the mixture into small portion helps you too prepare laddu easily. Mixture does not get dry very soon since it is small portion. You can also add some hot boiled milk instead of ghee and prepare laddu. But not only the taste differ, the shelf life of laddu prepared with ghee will be more. (At least 15 days) and milk used laddu will be only 3 to 4 days.
Time : 20 Minutes.
Serves : 15 to 16 laddus. (According to the size).


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