Paajaka Recipes

Spicy Vegetable Curry

noreply@blogger.com (Mythreyee) — Sat, 04 Jun 2011 00:42:00 +0000

Though there are many many versions of kurma, masala or other curries, creating a new curry seems to really entertain our taste buds. As the name suggests, this dish is spicy enough, with loads of vegetables in a tomato base, that is flavored with the Indian spices. This curry will go really well with rotis/chapathis, parathas or even pooris. Keeping the base gravy the same, any one vegetable or combination of vegetables can be added. The vegetables I would suggest is, either only potato or only cauliflower or both potato and cauliflower, including or excluding carrots, beans and peas. Here's how I prepared.

Ingredients:

Onion - 1 large - chopped

Tomato - 6 - quartered

Potaotes cooked and peeled - 1 cup

Cauliflower florets - 1 cup

Carrots and Beans - chopped - 1 cup

Oil for seasoning - 1 tablespoon

Salt to taste

Ginger - 1 inch - peeled and chopped

Garlic - 4 pods

(ginger garlic paste can be substituted for fresh ones)

Coriander leaves - finely chopped - for garnishing

Roast the following to prepare a curry paste:

Dhania - 3 tablespoons

Cloves - 5

Dry red chillies - 2 to 3 (as per your desired spice level)

Sonf / fennel seeds - 2 teaspoons

Grind it along with 2 green chillis and 1 cup coconut milk.

Method:

Boil the carrots and beans in a quart of water. When it is half cooked, add the cauliflower and allow the content to boil till the vegetables are well cooked. turn off heat and keep it aside.

Mean while, when the vegetables are cooking, heat a teaspoon of oil in a kadai and saute the onion. When the onions turn light brown, add the ginger and garlic and saute for a minute. Then add the chopped tomatoes. Fry for a couple of minutes and turn off heat. Let the content cool.

Puree the onion tomato and keep it aside.

Heat oil in a wide kadai and pour the tomato onion puree. Add water that was used to cook the vegetables and allow the content to boil for about 10 minutes.

Add the ground curry paste and salt and mix well. Let it boil for another 5 minutes and now add the vegetables (carrots, beans and cauliflower) that are cooked along with the cooked potaotes.

Adjust water to desired consistency not make the gravy too watery and allow the content to cook stirring occasionally allowing the spices to combine. Adjust salt.

Turn off heat and garnish with finely chopped coriander leaves.

Serve hot with fresh rotis or parathas or pooris.

Bottle gourd Raitha

noreply@blogger.com (Mythreyee) — Wed, 01 Jun 2011 12:56:00 +0000

Raitha is an accompaniment usually served with any spicy dish. Raithas like cucumber raitha or onion raitha go well with dishes like biryani, parathas, or any rice variety. I prepared this raitha to go along with the huli kootu. A very easy reicpe where the bottle gourd/sorrakkai is diced and cooked and later seasoned. Here is the recipe.

Ingredients:

Bottle gourd - medium size - 1

Salt - half teaspoon

Water - half cup

Oil for seasoning - approx. 1 tablespoon

Mustard seeds - half teaspoon

Urud dal - 1 teaspoon

Coriander leaves/cilantro - handful - chopped finely

Thick curd/ yogurt - 1 to 2 cups (I used 1 cup of low fat yogurt)

Method:

Peel the bottle gourd skin and dice the vegetable. Grated bottle gourd can also be used for this recipe.

Heat half a cup water in a kadai and add the vegetable, mix salt and cook in medium heat. Very less water is added as the vegetable by itself will leave water when cooked.

When the bottle gourd is completely cooked, turn off heat and allow the content to cool for about 15 minutes.

Mix in the yogurt/curd.

Heat oil and add mustard seeds, when it pops, add the urud dal. When urud dal turns golden color, add the seasoning to the raitha. Garnish with coriander leaves.

Adding slit dry red chillies to the seasoning is optional.

Serve this raitha for any sambar rice or huli kootu rice as an accompaniment.

Huli Kootu with green beans and peanuts

noreply@blogger.com (Mythreyee) — Wed, 25 May 2011 19:49:00 +0000

Huli, Saaru, Kootu are names of various south Indian delicacies that are enjoyed with white rice. Though the ingredients for spice mixture for all of them are more or less similar, there is a vast difference in the proportion of each ingredient that makes it unique. Kootu can be either huli kootu or sihi kootu. Tamarind is used in huli kootu and not sihi/seeh kootu. For Saaru (rasam), and Huli (sambar), it's okay to use premade spice powder but huli kootu tastes best if the spice mixture is made fresh. Adding fresh coconut definitely adds flavor to this dish, but even with no coconut, the huli kootu is just absolutey delicious. Different vegetables or a combination of vegetables can be used to prepare this dish. The popular ones are winter melon (white pumpkin), beans, brinjal, plantain etc. My mom usually adds peanuts when she prepares kootu with green beans. This gives an extra protein boost to the dish. Here is the recipe for huli kootu with green beans and peanuts.

Ingredients:

Cooked toor dal - 2 cups

Tamarind - 1 lemon sized. soak in water and squeeze out the pulp.

(if using concentrate use 1 tsp for dark brown concentrate or 3 tsps for light brown concentrate. I used Lakshmi brand natural tamarind concentrate which is light brown concentrate)

Fresh green beans - chopped to half inch length - 1 and half cups

Dry peanuts - skinned - half cup

Oil for seasoning

Mustard seeds - 1 teaspoon

Urud dal - 1 teaspoon

Curry leaves - 2 springs

Salt to taste

Turmeric powder - half teaspoon

Asafoetida powder - quarter teaspoon

Roast and grind the following:

1 table spoon - channa dal

1 table spoon - urud dal

1 teaspoon - black peppercorn

5 - dry red chillis

2 teaspoon - dhania (optional)

Fresh coconut - half cup (optional)

Roast all in a teaspoon of oil except coconut and grind it well with coconut and little water.

Method:

Heat oil in a kadai. Add mustard seeds, when it pops, add urud dal and peanuts. Fry until the dal and peanuts become light brown. Add curry leaves and 2 to 3 cups water. Add the tamarind concentrate and allow the content to boil.

When the content heats up, add green beans, turmeric powder, asafoetida powder and salt and allow the content to boil until the vegetable is well cooked.

Pour in the prepared spice mixture and mix well.

Now, gently add the cooked toor dal and mix well.

bring to a boil and turn off heat.

Serve this with white rice and a dash of ghee or oil. Side with raitha or palya (cooked dry vegetable) or pappad (appala).

I am sending this dish to various events taking place in the food blogsphere. Thank you friends for hosting the events.

1. Drive me nuts in taste junction

2. Dish name starts with H in Akila's kitchen

3. Cooking with whole foods - Toor dal in Veggie platter

Coconut chutney for Iddli and dosa varieties

noreply@blogger.com (Mythreyee) — Wed, 25 May 2011 00:53:00 +0000

There cannot be a simpler recipe than the fresh coconut chutney. No cooking involved except the seasoning. It's a typical south Indian condiment for all iddli and dosa varieties. When I googled for coconut chutney, I saw innumerable ways to prepare. I was surprised to see few recipes with dhahi/curd or even lime juice. A variation like this or even adding onions is good for a change, but nothing can beat the real taste of the typical south Indian coconut chutney. Here is a simple recipe that my mom used to do. I, hailing from south (TN), as far as I know, this is the only recipe that my family, friends and relatives in my place do. Try it and you will love it.

Ingredients:

Shredded fresh coconut - 2 cups

Note: I used 1 packet of frozen shredded coconut which is 12 oz. I thawed it for 3 hrs, until it reached the room temperature

Roasted gram or pottu kadala - 2 tablespoons

Fresh ginger - 1 inch - minced

Green chillis - 3 number

Salt as required - approx. 1 teaspoon

Asafoetida powder - half teaspoon

Oil for seasoning - approx. 1 teaspoon

Mustard seeds - 1 teaspoon

Urud dal - 1 teaspoon

Fresh curry leaves - 1 sprig - chopped

Red chillis - 1

Method:

Grind the following together:

Roasted gram, green chillis and ginger.

Now, add fresh coconut, asafoetida powder, salt and three fourth cup water and grind it to a thick consistancy. You may add or reduce the amout of water as per the consistency you desire.

Transfer the content to a bowl.

For seasoning, heat a teaspoon of oil. Add mustard seeds, when it pops, add the urud dal, when it turns light brown, add the slit red chilli and the chopped curry leaves.

Now, add this sesoning to the coconut chutney. Mix well.

Serve for any iddli or dosa variety.

You can adjust the spice and as well as the consistency as per your taste. Adding roasted gram is optional. Also, grinding the curry leaves with the chutney is a good idea.

Vegetable Biryani - Restaurant style

noreply@blogger.com (Mythreyee) — Fri, 20 May 2011 01:01:00 +0000

My dear friend perfected her recipe for vegetable biryani that tasted almost like the Coimbatore Annapoorna vegetable biryani that we all love to have. I have been following the recipe many many times from when she blogged the recipe. I have made slight changes to her original recipe. If you follow the recipe word to word, either her recipe or mine, you are sure to enjoy a plate of delicious and spicy vegetable biryani. Here is the recipe for my version of biryani.

Ingredients:

2 cups basmathi rice

3 cups water

1 large onion chopped

2 tomatoes quartered

handful of chopped fresh mint

3 cups of mixed vegetables (carrot, beans, peas and cauliflower)

1 cup yogurt

3 (full)cinnamons

3 bay leaves

2 black cardamom

oil for seasoning

cumin powder - 4 tsp

coriander / dhania powder - 8 tsp

turmeric powder - 1 teaspoon

red chilli powder - 2 tsp

salt as required ( almost 1 and half tablespoons)

grind the following using very little water:

5 cloves garlic

half inch ginger chopped

5 green chillies

5 cloves

for garnishing,

ghee roasted cashews

4 slices regular white bread - toasted and cut into pieces

Method:

Soak rice in three cups water and keep it aside.

Take a heavy bottomed wide non stick kadai that has a lid. ( I used a 5 quart kadai that has a glass lid)

Heat a tablespoon oil and add cinnamon, bay leaf and black cardamom

Remember that the entire cooking process is done in medium heat.

After a minute in medium heat, toss in the chopped onions and saute until the onion is soft.

Add the ground spice mix and mix well.

Then add the quartered tomatoes and stir for a couple of minutes.

Add the mixed vegetables and salt.

Toss the vegetables for a couple of minutes and pour the yogurt/curd.

Now, boil the water that was used to soak rice, separately.

When the content heats up, add the cumin powder, dhania powder, red chilli powder and turmeric powder and mix well.

When most of the moisture is absorbed, add the soaked rice and the boiling water and mix well.

Cook the content closed for about 10 minutes. Enjoy the aroma that fills the room.

Open and mix in the chopped fresh mint when the rice is half cooked and again close the container.

The rice and the vegetables will be well cooked by the time all the moisture is absorbed. It will take about 5 to 10 minutes. If you have doubt that it is burning in the bottom, stir the content occasionally and remember to close it every time.

When all the moisture is absorbed and the rice is also well cooked, turn off heat and garnish with ghee fried cashews and pieces of toasted white bread. Adding chopped coriander leaves is optional.

Enjoy the piping hot vegetable biryani with onion raita.

Aloo Bonda / Potato Bonda South Indian style

noreply@blogger.com (Mythreyee) — Thu, 13 Jan 2011 20:18:00 +0000

a couple of bondas plus a cup of coffee or tea equal to bliss. A perfect dish on a rainy day! here is the recipe.

Ingredients:

For the filling:

Potatoes (white or red skin) - medium size - 8 to 10

Red onion - medium size -1

Green chillies - 4

Ginger - 1 inch

Little oil for seasoning

Mustard seeds - 2 teaspoons

Urud dal - 2 teaspoons

Turmeric powder - half teaspoon

Asafoetida powder - half teaspoon

Coriander leaves - handful - finely chopped

Salt as required

For the batter:

Besan flour - 1 cup

Rice flour - 3/4 cup (three quarters of a cup)

Turmeric powder - a pinch

Red chilli powder - 1 teaspoon

Salt - as required

Baking soda - half teaspoon (optional)

( Note: I did not use the baking soda and the bondas were not crispy. The taste was still good.)

Water - just enough to make a thick batter

For deep frying:

Enough oil to deep fry the bondas

Method:

Prepare the filling:

Cook the potatoes. Peel off the skin. Mash well and keep it aside.

Chop the onions and green chilllis very finely. Peel off the skin from the ginger and chop finely.

Heat a tablespoon oil in a kadai. Add the mustard seeds, when it pops, add the urud dal, green, chillis, ginger and onion. Saute until the onions are soft. Now, add the turmeric powder, asafoetida powder, salt, chopped coriander leaves and mashed potaotes and mix well in low heat. DO NOT ADD WATER.

Keep stirring until equal distribution of spices. Keep it aside and allow it to cool. When it's luke warm, make small balls and arrange in a plate. The filling is ready to be dipped in batter and deep fried.

Prepare the batter:

Take a mixing bowl and mix in the besan flour, rice flour, salt, turmeric and red chilli powders and soda if your are adding. Whisk it dry and then add water little by little while stirring continuously. Make sure the batter is thick (thicker than the bajji batter) and there are no lumps. The batter is ready too.

Deepfrying bondas:

Heat oil in a kadai. Test by frying a drop of the prepared batter. The fried batter should come to the surface frizzing.

Hold the mixing bowl near the oil, take a prepared potato ball, dip it in the batter and glide it in the bowl corner to prevent dripping and then slide it gently into the hot oil. You can fry 3 to 4 bondas in each batch.

Make sure the oil in in medium heat. With utmost caution, keep tossing the bondas so that it is fried well on all directions.

When the bondas turn a little darker than golden brown, take the bondas out carefully and place them in a paper towel lined bowl.

Serve the hot bondas with chutney of your choice. When serving for children keep in mind the filling will be super hot. I did not prepare any chutney and I served it with masala chatpat maggie sauce.

Tomato Pulao

noreply@blogger.com (Mythreyee) — Thu, 06 Jan 2011 19:39:00 +0000

Wish you all a very very happy New Year 2011. Here I am with all the strength and vigor to start blogging actively. Hope this enthusiasm stays with me. To start with, I have a delicious Tomato Pulao that is spicy and aromatic. With respect to taste, there is a vast difference between cooked rice mixed with tomato and the rice itself cooked in tomato. The dish is cooked in Dum in a non stick heavy bottomed kadai with lid. I have not used any rice cooker or pressure cooker to prepare this dish. Just this one dish with some raitha is enough for a wholesome meal that will be ready in a jiffy to please your taste buds. Here's the recipe.

Ingredients:

Basmathi rice - 2 cups

Diced tomato Can - 2

(Note: I used Organics brand diced tomato in tomato juice. Use 4 to 5 red ripe roma tomatoes, if you don't have 'diced tomato' cans - If you grind the tomato, the yield should be 2 or 2 and half cups)

Water - 2 cups

Oil for seasoning

Cumin seeds - 1 teaspoon

Star anise seeds - 2 or 3 stars

Dhania powder - 2 teaspoons

Garlic - 4 cloves

Ginger - half inch - finely diced

Green chillis - 3

Cinnamon stick - 1 inch

Cloves - 5 to 6

Bay leaf - 2

Turmeric powder - a pinch

Salt as required

Roasted cashews and coriander leaves for garnish

Ghee (optional) - for flavor

Method:

Soak the rice in 2 cups water. Keep it aside.

Chop the onions.

Grind the tomato.

Dry grind the cloves and add ginger, garlic and green chillis. Sprinkle water and grind to a paste.

Take a heavy bottomed wide non stick kadai that has a lid. Heat a table spoon oil and add the cumin seeds, cinnamon stick, bay leaf and star anise seeds.

Add the chopped onions and fry until the onions are soft.

Add the Ground paste (ginger,garlic,cloves,green chillis paste).

Fry for a minute and add 2 cups tomato juice (the pulpy juice) and 2 cups water.

When the content comes to a boil, add the salt, turmeric powder and dhania powder.

Add the soaked rice with the water. Allow the content to boil. Close the kadai with a lid. Preferably with a glass lid. Bring the heat to medium (number 5 from the scale of 1 to 10 if cooking in electric coil).

Give a stir after 10 or 15 minutes and cook closed. Keep an eye on the pulao. Turn off heat if all the water is absorbed.

Toss in the roasted cashews and flavor the rice with ghee (clarified butter). The rich and spicy aroma of the pulao will fill the room. Garnish with chopped coriander leaves and enjoy with raita of your choice.

Wishing everyone a very happy New Year 2011

noreply@blogger.com (Mythreyee) — Mon, 27 Dec 2010 19:49:00 +0000

Happy Deepawali to you all

noreply@blogger.com (Mythreyee) — Fri, 05 Nov 2010 01:55:00 +0000

"May this divine festival,

make your heart bloom...

with joy, jubilation and

grand celebrations.

Happy Diwali to you all."

Sepan kizhangu curry / Tarro root roasted curry

noreply@blogger.com (Mythreyee) — Tue, 05 Oct 2010 20:35:00 +0000

Roasting the tarro root (or sepan kizhangu in tamil) has become easy. Yes, it's unbelievably deep roasted and unbeatably tasty with just three teaspoons oil. Here is the recipe. Just follow the recipe word to word and you will avoid mushy or over cooked sepan kizhangu roast.

Ingredients:

Tarro root / Sepan kizhangu - 8 to 10

Oil - 3 teaspoons

Turmeric powder - half teaspoon

Chilli powder - half teaspoon

Salt - half teaspoon

Asafoetida powder - a pinch (optional)

Mustard seeds - 1 teaspoon

Method:

Wash the vegetable, cut each tarro into half and pressure cook it for 10 minutes with just half or 1 cup water. Do not overcook the tarros. You can check if it is cooked enough by piercing a knife into it. It should slide in smoothly. Peel off the skin and keep it aside.

Take a ziplock cover. Add turmeric, salt, red chilli powder and 2 teaspoon oil and mix well inside the ziplock.

Add the cooked and peeled vegetable and seal the cover. gently mix in the vegetable with the mixture in the cover until it is evenly coated. In case you don't have a ziplock, just use a bowl and toss the vegetable until evenly coated.

Take a oven safe tray and line it with aluminum foil. Spead the coated vegetable and keep it in oven under broil.

Let it broil for about 25 to 30 minutes, tossing the vegetable every 10 minutes. Broil until the vegetable is golden brown with a crispy lining.

Heat a teaspoon of oil in a large kadai. Add mustard seeds, when it pops, add the asafoetida powder if you are using and then, add the golden roasted vegetable. Toss a couple of minutes in heat and turn off the heat.

The low fat deep roasted sepan kizhangu is ready. Serve immediately with any rice like sambar rice, rasam rice or even curd rice. The taste is very very delicious.

Gobi Paratha with Multi grain Atta

noreply@blogger.com (Mythreyee) — Mon, 26 Jul 2010 01:43:00 +0000

It is very rare that I follow a recipe word to word. I did it this time. It is for a recipe for Gobi paratha that I got from a youtube video by Smt. Manjula. I really thank her for her wonderful recipe and demonstration as well. I have also embedded the video here. She used 1 cup of flour and I used 2 cups flour. I prepared these parathas using a very healthy atta - Pillsbury atta with multi grains. The parathas were tasty and stayed soft as well. It has extra protein, calcium and iron and seven different natural grains are present in the flour. See the embedded ads for this atta that I found in youtube. Here's the recipe.

Ingredients:

The following ingredients quanitity is for 15 parathas:

Pillsbury atta with multi grains - 2 cups (unsifted) which is approximately 300 gms for the paratha and quarter cup for dredging/dusting.

Oil - 1 tablespoon for the dough and 'spray oil' for preparing parathas

Salt - 1 teaspoon for the dough and 1 teaspoon for gobi filling

Water - approximately 1 cup

Gobi / Cauliflower - 1 medium

Ajwain seeds - 2 teaspoons

Cumin seeds - 2 teaspoons

Coriander leaves - finely chopped - handful

Green chillis - 3 chillis finely minced (use less or more as per your taste)

Method:

Prepare the dough:

Add oil to the flour and mix one teaspoon salt and three-fourths cup water. Knead the flour to make a soft dough. Sprinkle water if needed while kneading. Cover and keep it aside.

Prepare the filling:

Separate the cauliflower florets from its stem.

Wash the cauliflower florets using a colander and strain excess water.

Shred the cauliflower. I used my Cuisinart food processor using the shredder disc.

The shredded cauliflower should be approximately 4 to 4½ cups

Transfer the shredded cauliflower to a mixing bowl and add the following:

one teaspoon salt, ajwain seeds, cumin seeds, coriandar leaves and green chillis. Mix well and keep it aside for 5 to 10 mins.

Divide the dough:

Meanwhile, knead the dough again and make 14 to 15 equal parts and keep it aside.

Draining excess water from the filling:

By this time the prepared gobi filling would have left water due to the presence of salt.

Drain out the excess water from the filling by pressing the filling between two palms.

Stuffing:

Dredge one part of the dough in the flour and roll to make a 3 inch diameter circle.

Keep a tablespoon of filling in the middle and make a dumpling by enclosing it on all sides. Seal on the top.

Repeat the process for the rest of the dough.

Rolling the paratha:

Dredge the stuffed dough in the flour and keeping the sealed portion on the top, gently roll the dough to a 5 to 6 inch diameter circle. Dust with flour if needed.

Repeat the procedure for the rest of the stuffed dough.

Making parathas:

Heat a non stick griddle/tawa.

Once the tawa is heated, Keep in medium heat and place one paratha. After a minute, spray or dribble oil on the top side and toss the paratha. Again, spray or dribble oil and press gently. Toss again. Make sure it is roasted golden both sides. Repeat for the rest of the rolled parathas.

The Gobi parathas are ready. Serve hot with any side dish/raitha. These parathas are really filling.

Here are the ads for the multi grain atta:

one more,

The Youtube video for Gobi Paratha by Smt. Manjula.

Mrs. Manjula, your recipe is now tried and tested. Great recipe. Thank you.

This is my entry to Global Kadai - Flat breads hosted by Sandhya.

Spicy Moong dal Soup/Curry

noreply@blogger.com (Mythreyee) — Fri, 23 Jul 2010 23:09:00 +0000

Soup or curry, enjoy how ever you want it, this is one amazing dish that is healthy, filling and guilt free. Coming to the recipe, I have used only half a cup dry split (green) moong dal with onion and tomato base, flavored with the kitchen king masala. I used my prestige kadai pressure cooker for quick cooking. Here's the recipe. (Look for alternate recipe without kadai pressure in the end of this post).

Ingredients:

Split green moong dal - half cup

Red onion - 1 large (optional)

Diced tomato - 1 can

(or 4 or 5 red ripe roma tomatoes)

Oil for seasoning - 1 teaspoon

Cumin seeds - 1 teaspoon

Dhania powder - 1 teaspoon

Kitchen king Masala ( MDH brand ) - 2 teaspoons

(or Red chilli powder - 2 teaspoons)

Turmeric powder - quarter teaspoon

Asafoetida powder - 1 pinch

Salt as required

Water - 4 cups

Coriander leaves for garnish

Method:

Chop the onions. Dice the roma tomatoes if canned diced tomato is not used. Keep it aside.

Heat oil in the kadai pressure cooker and add the cumin. Then, add onion and sauté for a couple of minutes.

Add the diced tomatoes and allow it to cook. Stir occasionally.

When the content is heated add the kitchen king masala, salt, turmeric and asafoetida powder.

Wash and add the moong dal.

Pour 4 cups water and pressure cook for minimum 5 whistles or until the moong dal is cooked. The dal should get mushy (over cooked).

Garnish with coriander leaves.

The yield is approximately four and half cups.

You can enjoy this as soup or curry for rotis/rice.

If you want to use this as curry for rotis or rice, you can add ginger/garlic paste while tomato is cooking.

Alternate recipe if you don't have a kadai pressure cooker:

Cook the moong dal separately with 3 cups water.

Heat oil in the kadai pressure cooker and add the cumin. Then, add onion and sauté for a couple of minutes.

Add the diced tomatoes and allow it to cook. Stir occasionally.

When the content is heated add the kitchen king masala, dhania powder, salt, turmeric and asafoetida powder.

When the tomato is well cooked, add the cooked moong dal and stir well.

Garnish with coirander leaves.

This recipe is my contribution to 'The legume love affair' hosted in Siri's corner.

Sprouted Methi pickle / Menthya thokku / Vendhaya thokku

noreply@blogger.com (Mythreyee) — Fri, 16 Jul 2010 19:10:00 +0000

Spicy, tangy, bitter and yet sweet = 'sprouted methi thokku', an authentic family recipe that my mother in law and her mom and her elder sister shared with me. They have taught me many many authentic recipes and this is one among them. Thank you avva, dodamma and amma. Thank you for passing on the tradition to us. Will keep posting many more family recipes.

Fenugreek - Health benefits : The fenugreek seeds are primarily used as a culinary spice across many cultures, while herbalists had used them for many centuries for the many health benefits it offers. The fenugreek seeds or fenugreek extract possess a powerful ability in aiding the digestive process, which is one of the many benefits of fenugreek (more here)

Methi is widely used in Indian cuisine in the form of kasuri methi, fresh methi leaves, methi seeds.

Sprouting methi seeds: Sprouting the methi seeds is simple. Take half a cup of dry methi/fenugreek seeds. Wash well and soak in water for at least 24 to 36 hours. Drain water completely and transfer the content to a colander. Cover with wet cloth. I used a wet kitchen towel. Keep it aside undisturbed. Make sure you keep the cover moist at all times. Within a day or two, you will notice small sprouts shooting out. I left it for two days until the sprouts were 1 cm long.

This delicious recipe is definitely an acquired taste. Once you have acquired the taste, resist temptation and take only in moderation. A must try for people who love the taste of methi. Here's the recipe.

Ingredients:

Dry methi seeds- half cup or Sprouted methi seeds- 2 cups

Tamarind - 1 tablespoon if using concentrate

alternatively, if using raw tamarind, extract the juice from 1 medium size tamarind ball.

Gingily oil / Nallennai / Olla enna / Sesame oil - half cup

Mustard seeds - 1 teaspoon

Water - Three fourths to one cup

Curry leaves - 1 sprig

Turmeric powder - half teaspoon

Asafoetida powder - quarter teaspoon

Salt as required

Red chilli powder - 1 teaspoon

Jaggery / Gur / Bella - one and half to two tablespoons as per your taste

Method:

Sprout dry methi seeds. Half cup of dry methi will yield approximately two cups of sprouted methi. I used only half cup dry methi.

Heat oil in a heavy bottomed kadai. Add mustard seeds. When it pops, add the sprouted methi seeds.

Give a quick stir and add curry leaves.

Stir for a minute and add tamarind mixed with water and allow it to cook in low to medium heat partially covered. Stir occasionally.

While the content is boiling add the turmeric powder and asafoetida powder.

After 15 to 20 minutes, you will notice that the content is reduced, water is absorbed/evaporated and the oil starts leaving in the sides.

Keep stirring and cook for 5 more minutes after you see oil in the sides. At this time the sprouted methi should have cooked well and the raw tamarind smell should have gone.

Add the red chilli powder, salt and jaggery and mix well. The thokku will be in paste consistency or like chitra anna gojju consistency.

Remove from heat. and keep it aside uncovered.

Use this thokku for rice, iddli or dosa. Use in moderation.

Can be stored in fridge after it is cooled down completely. Make sure to use an airtight container before you keep it in fridge.

This recipe is my entry to 'Think Spice - Think Fenugreek event'.
Also, this recipe is my entry to 'Let's sprout'- a new event in Priya's easy and tasty recipes.

Basic besan masala - Bombay chutney

noreply@blogger.com (Mythreyee) — Sun, 27 Jun 2010 15:55:00 +0000

Bombay chutney is a popular name for this basic masal for iddlis, dosas or chapathis/rotis. Different versions of this masal depends on the vegetables used. In this recipe, I have used vegetables like carrots and peas. Onions can be added, but recipe here is a 'no onion' version. It's a number one weight watcher's recipe. I think 'Kadapa' is another popular name for this dish.

Ingredients:

Vegetables - 1 cup (I used a cup of frozen mixed vegetables consisting of diced carrots, peas, corn, green beans and lime beans)

Besan flour - half cup

Water - 4 cups (depending on the consistency you prefer)

Green chillis - 4 (depends on how spicy you prefer)

Oil for seasoning - 1 tablespoon

Mustard seeds - 1 teaspoon

Urud dal - 1 tablespoon

Turmeric powder - half teaspoon

Asafoetida powder - a pinch

Curry leaves - a sprig

Salt as required

Lemon/Lime extract - 1 tablespoon

Coriander leaves - finely chopped

Method:

Heat oil in a kadai and add the mustard seeds, when it pops, add urud dal. When it turns golden, add the green chillis and vegetables and stir well.

Pour 2 cups water and add a little salt and curry leaves.

When the water starts bubbling, add turmeric powder and asafoetida powder.

Meanwhile, whisk the besan in remaining two cups water avoiding lumps.

When the vegetables are cooked add the besan water and keep stirring.

You will notice the consistency thickening.

Adjust water until the masal thickens as well as the raw besan smell goes away.

After the content thickens, turn off heat and add lemon juice after 5 minutes and garnish with chopped coriander leaves before serving.

Goes well with iddlis, dosas and chapathi/rotis.

Other versions:

1. Sauté onions before adding the vegetables.

2. Sauté onions and a couple of chopped tomatoes before adding the vegetables. In that case, you don't have to add the lemon juice.

3. Just sauté the chopped tomatoes and add the vegetables. You don't have to add the tomatoes.

4. Substitute with red chilli powder for green chillis. But green chilli masal is much tastier.

5. You can make this masal with just 'Onion and tomato' or 'tomato' alone. You don't have to add any other vegetable.

Please share your versions of this recipe in the comment section.

Kelloggs cereal recall - consumer alert

noreply@blogger.com (Mythreyee) — Sat, 26 Jun 2010 18:50:00 +0000

Kellogg Co. is voluntarily recalling about 28 million boxes of Apple Jacks, Corn Pops, Froot Loops and Honey Smacks cereals, saying a "waxy" smell and flavor coming from the package liners could make people sick.

Please follow this link for more information.

http://consumeralert.kelloggs.com/consumeralert.aspx?id=3870

Sorakkai thogayal / Bottle gourd chutney

noreply@blogger.com (Mythreyee) — Fri, 25 Jun 2010 20:19:00 +0000

The recipe for bottle gourd or dudhi/dhoodhi chutney is more or less the same as the chow chow chutney that I posted a few days ago. As for the bottle gourd, the cooked vegetable is cooling, diuretic, sedative and anti bilious. Here is the recipe.

Ingredients:

Bottle gourd - 1 large

(The different names for bottle gourd are sorekayi, Sorakkai, Dudhi, Dhoodhi, opo)

Water - half cup

Asafoetida powder - a pinch

Tamarind - a pinch (if using concentrate, take a drop or two)

Salt as required

green chillis - 2 to 3 (adjust the number as per your taste)

Turmeric powder - a pinch

Urud dal - 2 tables spoons

Curry leaves - handful

Method:

Peel the bottle gourd skin and chop the vegetable into chunks. Discard big seeds.

alternatively, use the grater disc in the food processor.

In a saucepan, allow the grated vegetable to boil in half cup or three fourths cup water.

Add salt as it boils. Allow it to cook and turn off when the vegetable is cooked and all the water disappears.

Allow it to cool down.

Meanwhile, roast the urud dal with curry leaves in low heat using very little oil until the urud dal is golden color.

When the roasted dal cools down, reserve a few roasted dal and a couple of roasted curry leaves for garnish and grind the following using a mixer. Cooked vegetable, red chillis, turmeric powder, asafoetida powder, tamarind and the remaining roasted dal and curry leaves. Seasoning with mustard seeds is optional.

The thogayal/chutney is ready. Garnish with urud dal and curry leaves. Serve it with rice or dosa. You can also grind a bunch of coriander leaves if you are using this chutney for dosa. Also, adding a spoon of sugar while grinding enhances the taste. A mustard seeds seasoning can be done after it is ground.

Okra curry / Vendaikkai varuval/poriyal

noreply@blogger.com (Mythreyee) — Wed, 23 Jun 2010 15:58:00 +0000

Curry, varuval, poriyal or palya with okra- are different versions of the same recipe which involves roasting the vegetable. I prefer a non stick kadai for low fat cooking. Cooking with okra needs constant monitoring. I prefer using fresh okra rather than the frozen alternatives. Here's my recipe.

Ingredients:

Okra / vendaikkai / bendekkai - 2 lbs

Oil - 2 tablespoons

Mustard seeds - 1 teaspoon

Turmeric powder - quarter teaspoon

Salt as required

Asafoetida powder - one pinch

Red chilli powder - 1 teaspoon

Method:

Wash okra using a colander. Drain off water completely and keep it aside. The vegetable should be moist while using. Not wet.

Chop the okra discarding both ends. Don't worry about the slimy sticky stuff.

Use only okra that cuts easlily / smoothly - avoid over grown ones - which is called muthhal.

Heat oil in a heavy bottomed wide non stick kadai. Add mustard seeds. When it pops, add the vegetable and give a brisk stir.

Leave the vegetables in medium to low heat and stir very occasionally. Constant stirring will make the vegetable soggy.

After about 15 minutes add the salt, turmeric, red chilli powder and asafoetida. Give a quick stir and allow it to roast in medium heat for a minimum 10 to 15 minutes. Stir every 5 minutes. Avoid frequent stirring.

By now the vegetable should have cooked well. If the okra looks like as shown in the above picture, it is time to turn off the heat.

Enjoy the roasted okra. Vendakkai varuval ready.

Garlic kichidi / Poondu kichidi

noreply@blogger.com (Mythreyee) — Tue, 22 Jun 2010 00:26:00 +0000

This is a fantastic recipe from my dear friend Priya. It is a wholesome meal rich in carb, protein and fiber. The last time I visited them, she did this amazing dish and we all loved it. The recipe as such is simple and a great recipe especially for growing kids. Budding cooks and working moms would cherish this recipe. If you have had a really heavy dinner, this would be the best dish for next day brunch or lunch. Here is the recipe.

Ingredients:

Basmathi rice - 1 cup

Split (yellow) moong dal - Three fourths cup

Water - 5 cups

Salt as required

Oil - 1 tablespoon

Ghee / clarified butter - 3 tablespoons

Vegetables - 2 cups (green peas, chopped carrots and 1 inch cut green beans together)

(you can also use frozen carrot peas)

Peeled garlic cloves - 7 to 8 (If using garlic in India, take only 4 cloves)

Red chillis - 2 to 3 (use more if you want more spicy)

Curry leaves - a sprig

Mustard seeds - 1 teaspoon

Urud dal - 1 tablespoon

Asafoetida powder - 1 pinch

Turmeric powder - half teaspoon

Method:

Wash basmathi rice and moong dal two to three times and pressure cook together with salt and 5 cups water. Make sure the content is mushy.

Heat oil in a big kadai and add mustard seeds, when it pops, add the urud dal, when it turns light brown, add the garlic, curry leaves and red chillis and sauté for a minute and then add the cut vegetables.

Add 1 cup water, little salt and allow the content to boil. When it is boiling add turmeric powder and asafoetida powder.

Mean while, stir the cooked rice and dal and keep it aside.

When the vegetables are well cooked, add the cooked rice and dal and pour a cup of water.

Make sure the content is not too thick. Pour water if needed.

Mix well and add the ghee.

You can also garnish with ghee fried cashews.

Serve this with a spicy pickle.

It is a wholesome meal with carb from rice, protein from the moong and fiber from vegetables. Of course a little fat from oil and ghee. A great dish for saturday brunch.

Simple delectable Tomato soup

noreply@blogger.com (Mythreyee) — Fri, 18 Jun 2010 22:24:00 +0000

My today's lunch menu was simple and delicious. Tomato soup and bread. A can of diced tomato, an onion and few spices can be turned into one delectable delight - 'tomato soup' that is simple, homemade and fresh. Most of the tomato soup recipes are similar. The spices/herbs we add to it makes all the difference. This recipe with Indian spices and herbs, is so simple and easy to prepare. Here's the recipe.

Ingredients:

Diced tomato - 1 can (28 oz)

(or use 5 to 6 large, not so sour tomatoes)

Red onion - 1 medium

Bay leaves - 3

Garlic cloves - 3

Water - 2 cups

Butter - 1 teaspoon

Turmeric powder - a pinch

Asafoetida powder - a pinch

Cumin powder - half teaspoon

Dhania powder - half teaspoon

Red chilli powder - half teaspoon (optional)

Crushed peppercorn - quarter teaspoon

Salt as required

Butter and cilantro(coriander leaves) for garnish

Method:

Chop the onions and dice the tomatoes.

Heat a teaspoon of butter in a kadai and add the bay leaves, garlic and chopped onions.

When the onions turn light brown, add the tomatoes and pour water.

Cook covered for 15 minutes or pressure cook for 2 whistles.

When it cools down, fish out the bay leaves and grind the content.

Allow the ground content to boil in low heat.

Add the turmeric, asafoetida, red chilli, dhania and cumin powders, crushed peppercorn and salt. Mix well. You can omit red chilli powder if you do not wish to have a spicy soup.

Allow it to boil for another 5 minutes in low heat. Stir occasionally.

The soup is ready. Enjoy the soup garnished with a dash of butter and 2 sprigs of cilantro.

If the tomato is too sour, adding cooked carrot pulp (cooked and mashed carrots) will beat the sourness in the the soup and will enhance the flavor as well.

TIPS:

1. If you do not want the tomato seeds or the peels in the soup, strain the ground content and allow it to boil. If you use peeled diced tomato can, this procedure won't be necessary.

2. If you use the peeled diced tomato can, you can add a handful of split moong dal or masoor dal before cooking the tomato. In that case, add a little more water. This will boost the protein and also will make the soup filling.

3. If you are following the straining method, you can add a cup of cooked split moong dal or masoor dal for a protein boost after the tomato is ground and strained.

4. Blanch the tomatoes first and then use it. This way, you don't have to strain the pulp.

5. Soup with bread, croutons and/or soup sticks make it more appetizing.

Chayote chutney / Chow chow thogayal

noreply@blogger.com (Mythreyee) — Wed, 16 Jun 2010 23:57:00 +0000

The chayote or chow chow (as we call it), is a pear shaped squash, that can be used to prepare kootu, sambar, palya(curry or salad), raitha. For the first time, my kitchen has seen this versatile vegetable in the form of thogayal or othewise chutney. We loved this healthy chutney with rice. I had prepared a spicy dry okra curry to go with it. Though the dinner menu was simple, it was a feast. I used my Cuisinart 11 cup food processor to grate the vegetable. This 'no onion, no coconut' chutney will go well for dosa too. Here is the recipe.

Ingredients:

Big chayote/chow chow - 3

Water - half cup

Asafoetida powder - a pinch

Tamarind - a pinch (if using concentrate, take a drop or two)

Salt as required

Dry red chillis - 3 or 4 count

Turmeric powder - a pinch

Urud dal - 2 tables spoons

Curry leaves - handful

Method:

Peel the chayote skin and chop the vegetable into chunks avoiding the seed in the center.

Using the grater disc in the food processor, grate the chayote chunks.

In a saucepan, allow the grated vegetable to boil in half cup or three fourths cup water.

Add salt as it boils. Allow it to cook and turn off when the choyote is cooked and all the water disappears.

Allow it to cool down.

Meanwhile, roast the urud dal with curry leaves in low heat using very little oil until the urud dal is golden color.

The thogayal/chutney is ready. Garnish with urud dal and curry leaves. Serve it with rice or dosa.

I used CUISINART CUSTOM PRO 11 CUP FOOD PROCESSOR, that I got from Macy's. It is also available in Amazon. My best kitchen companion or grating, chopping and grinding.

This is my entry to 'My food find event' hosted by Srimathi of Few minute wonders.

Seven myths about veggies

noreply@blogger.com (Mythreyee) — Thu, 10 Jun 2010 00:50:00 +0000

Found an article about myths about vegetables in Yahoo. Here's the link. Quite interesting....

Baklava - a Mediterranean delight

noreply@blogger.com (Mythreyee) — Tue, 18 May 2010 15:22:00 +0000

Baklava is a rich sweet pastry made of layers of phyllo dough, filled with chopped nuts and sweetened with a honey based syrup. A very high calorie food that is truly a delight for any occasion. The baklava is a recipe that cannot go wrong. A very easy recipe but a time consuming one. I followed Alton brown's recipe for baklava. I made few changes to the original recipe. It is definitely a must try sweet if you are a sweet lover. Here's the recipe.

Ingredients:

1 (5-inch piece) cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons ground

15 to 20 whole allspice berries

8 ounces blanched almonds

8 ounces raw or roasted walnuts

8 ounces raw or roasted pistachio

2 cups sugar

1/4 cup water

1 teaspoon rose water

2 pound phyllo dough, thawed overnight (used 2 safeway brand phyllo dough pakets - each packet had 18 sheets)

16 oz unsalted butter, melted - (used challenge unsalted butter)

For the syrup:

Quarter cup honey

1 1/4 cups water

2cups sugar

1 cinnamon stick

2 teaspoons orange zest

4 pods cardamom

Method:

Heat the oven to 350 degrees F.

Grind the cinnamon stick and whole allspice.

Pulse grind each nut separately in the food processor. Use a strainer and separate the powder from the chopped nuts.

Mix in the 'powdered all spice and cinnamon' and sugar to the finely chopped nuts and set aside.

Combine the water and rose water in a small spritz bottle and set aside.

Use a large non stick tray (13 X 9 X 2 metal tray). Brush with melted butter on the bottom and sides.

Open the phyllo sheet packet and cover it with a moist towel so that the sheets do not dry.

Please pay attention while following this recipe as there are repeated lines which might be confusing.

Take one phyllo sheet and place it in the tray.

Brush melted butter using a brush.

Place another phyllo sheet and brush it with butter. Repeat this for 8 more sheets, total of 10 sheets.

Stir in the nuts and spread one third of the nuts evenly on top of the 10th sheet and cover it with a sheet. Brush the sheet gently with melted butter and place another sheet. Brush with melted butter.

Repeat for another 4 sheets for a totol of 6 sheets above the nuts.

Again spread half of the remaning nuts evenly and place a sheet and brush with melted butter.

Repeat for another 5 sheets for a total of 6 sheets above the nuts.

Again spread the remaining nuts evenly and place a sheet and brush with melted butter.

Repeat for another 10 sheets.

Brush butter generously on the top layer and place it in the oven for 15 minutes.

Remove from oven and cut into 1 inch squares and place it in the oven again for approximately 40 minutes.

Remove from the oven.

Remove the top most crusty layer and allow it to cool down completely - approximately 1 to 2 hrs.

Meanwhile,

Combine the honey, water, sugar, cinnamon stick and orange peel in a 4-quart saucepan and set over high heat.

Stir occasionally until the sugar has dissolved.

Once boiling, boil for 4 to 5 minutes, stirring occasionally.

Remove from the heat and strain the syrup to discard the orange peel and cinnamon stick and cardamom pods.

After the baklava has cooled for 2 hours, re-cut the entire pan following the same lines as before.

Pour the hot syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan.

Allow the pan to sit, uncovered until completely cool. For best results, cover and store at room temperature for at least 8 hours and up to overnight before serving.

Store, covered, at room temperature for up to 5 days.

Cancer Institute Foundation presents Kitchen Khiladi - cooking competition

noreply@blogger.com (Mythreyee) — Fri, 16 Apr 2010 00:36:00 +0000

CIF Kitchen Khiladi Is Back

“There is no love sincerer than the love of food” said George Bernard Shaw.

Love to unleash your creativity in the kitchen? Here is your chance at making a difference while doing the thing you love. Adorn your chef hats and join CIF Kitchen Khiladi 2010.This event is organized by the Cancer Institute Foundation, a non profit organization raising funds for providing free cancer care to poor patients in India (http://www.cifwia.org). You can find the audio and video of the previous years’ contests in their website.

The event consists of two rounds: an audition and a final. In the audition round, contestants cook a vegetarian dish, using the main ingredient provided in the rules booklet at the CIF website mentioned above, and bring it to the auditorium.

This Year’s main ingredient for the Audition round: CARROTS.

The eight finalists selected for the final round will cook live in front of judges and audience. Judging will be done by a panel of judges including renowned chefs & nutritionists and the public.

Not a cook? Not a problem. Food connoisseurs are welcome – both to enjoy the food and judge.

Audition	Finals
Date: Saturday, 15^th May 2010	Date: Saturday, 29^th May 2010
Time: 12pm	Time: 3pm
Venue: Lucie Stern Community Center, Palo Alto, CA	Venue: Young Chef Academy, Sunnyvale, CA

SAVE THESE DATES in MAY and visit the CIF website http://www.cifwia.org today for registering.

Idli upma

noreply@blogger.com (Mythreyee) — Thu, 01 Apr 2010 16:19:00 +0000

The name says it all, isn't it? I used to make this upma only with the left-over idlis. I realised later that, idli in the form of upma is more filling and appealing as well too. Idli upma can be made in different ways. It is one dish where you can show all your creativity. You can make it look more appealing and colorful by addling your favorite vegetables. It is definitely a wholesome meal and a heavy breakfast. Here is the recipe for the basic idli upma.

Ingredients:

Prepared iddlis - 8 to 10

Oil for seasoning

Mustard seeds - 1 teaspoon

Urud dal - 1 tablespoon

Red chillis - 3 - crushed/boken into two

Turmeric powder - quarter teaspoon

Asafoetida powder - one pinch

Curry leaves - 1 sprig

Ghee for extra flavor

Salt as required

Method:

Make small chunks out of the idlis. The best way is to use the finger tips and crush it into small pieces.

Heat oil in a kadai. Add the mustard seeds. when it sputters, add the urud dal. When it turns light brown, add the red chillis, curry leaves. Turn off heat and add the salt, turmeric powder and asafoetida powder.

Now stir in the idli chunks until even distribution. Add ghee for extra flavor.

With vegetables:

After seasoning, add the chopped onions and sauté and add the turmeric, salt and asafoetida. Add chopped vegetables and sprinkle water. Mix in the idlli chunks after the vegetables are well cooked. Grated carrots, grated beets, green peas, finely chopped green beans are some of the vegetables that are usually added. You can also use the frozen mixed vegetables. You can sauté different colors of bell peppers too while frying the onions.

This is my entry to Mahanandhi's JFI, now hosted in Veggie platter as JFI - Breakfast.

Instant Dal powder for rice - Paruppu podi

noreply@blogger.com (Mythreyee) — Thu, 01 Apr 2010 04:01:00 +0000

The birth story of this dal powder: One of the items in my menu was Dal chutney for rice, when my friends visited us a couple of weeks ago for lunch. I roasted the gram dal and it was ready to be ground with the fresh coconut. I realized later that I had ran out of fresh coconut. Then, I came up with a plan of grinding it with the desiccated coconut, though I was so sure it would not taste like the regular dal chutney. Using my preethi chef pro plus mixie, I powdered the roasted gram dal with the dry coconut. No sooner did I see the powder, than, I thought I could use it as such as 'dal powder' instead of chutney. This is the story. When I told this to my mom, she told me that this powder is very common in many households, especially among kannadigas. She also mentioned it's name in kannada but I forgot now. Whatever it is, It was absolutely new for me. Felt like shouting Eureka. Coming to the recipe, this is a very simple one and yet delicious. My friend suggested that I can use this as Milagai podi for iddli/dosa as well, apart from mixing it with rice. You can also store this for a couple of days in fridge. Comes really handy for busy working moms.

Ingredients:

Gram dal / kadle bele - 1 cup

Kobri or Desiccated coconut - 2 tablespoons

Ginger - 1 inch - peeled and chopped

Red chillies - 2

Green chilli - 1 - chopped

Asafoetida powder - 1 pinch

Curry leaves - a sprig

Salt as required

Oil - a teaspoon for roasting dal

Method:

Roast the gram dal with a teaspoon of oil in low heat. Make sure the dal is roasted
evenly.

Once the dal is roasted, add the following ingredients: Ginger, red and green chillis, and curry leaves and turn off the heat.

Cool the content to room temperature.

Grind the content well with salt and asafoetida powder.

You can mix one spoon of this dal powder with hot white rice and add a dab of ghee to enhance the flavor. Side with curd and/or vadaam.