Salads

Sprout & Unnithandu salad

September 22, 2015




Ingredients:


Moong dal sprouts                          : 1/4 cup
Unnithandu chopped finely            : 1/2 cup
Green chillies                                 : 1 big 
Lemon juice                                   : 1tsp
Salt                                                 : very little

Method:


Soak whole moong for overnight and drain it  and tie it in a muslin cloth.  The moong dal will start germinating from the next day itself. 

Mix chopped unnithandu, these moong sprouts, chopped green chilli and salt together and finally sprinkle lemon juice over it. A tasty and healthy salad is ready!!

Ragi puttu / kora puttu

Ragi puttu / kora puttu

September 21, 2015


Ragi puttu is soft, delicious and nutritious also..  Just try this for breakfast!



Ingredients: 


Ragi                                       : 1 cup
Salt to taste
Water as needed
Grated coconut                      : 3 tbsp


Method:


Soak ragi in water for 24 hours.  Then  drain it and tie it in a cloth and hang it till it germinates.  After one or two days it will start germinating. 



Then grind it in a mixie, to make a coarse powder.



Mix salt with the powder and sprinkle water slightly and mix it or rub it with finger tips. The flour should have a crumbled texture, do not add too much water.
Take the puttu mould / puttu kutti (a cylindrical vessel with a lid) put one tablespoon of grated coconut first, then add 2 handfuls of the flour and then again coconut scrapings and then the flour, finally some more coconut scrapings and close the puttu kutti with lid. 




Take the pressure cooker, remove the weight and boil some water in it. Then place the puttu kutti over it.  When the steam starts coming  reduce flame and steam it for few more seconds. Remove from fire and push out the steaming puttu with a skewer to a plate.  Serve it with Kadala curry!!




Sambhar vada

Sambhar vada

September 13, 2015

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Ingredients:


Urad dal                              : 2 cup
Salt to taste
Oil for frying

Method:

Soak urad dal  dor one or two hours. Drain the water and grind it in a mixie  to a smooth and fluffy batter.  Sprinkle water in the middle and salt, when it ground properly remove from the mixie. 
Heat oil in a kadai,  take the batter and make a ball shape and make a hole in the middle with the finger,  drop it hot oil, reduce  heat and fry till it became golden brown.




Drain the vada in the kitchen paper towel. 
Repeat the process with the remaining batter.




Make  sambhar,  I have already posted in this blog,  just check it... Moong dal sambhar.





Dip the vadas in warm water and squeeze out the water,  place it in a bowl and pour the hot sambhar over the vadas. Let it soak for sometime.  




Garnish with finely chopped onion and  coriander leaves!!


Mutter paneer

Mutter paneer

August 14, 2015



Ingredients:


Paneer   cubes                    : 1 cup
Peas                                    : 3/4 cup
Green chillies                    : 2 nos
Ginger garlic paste            : 1 tsp
Red chilli pdr                    : 1/2 tsp
Coriander pdr                   : 1 tsp
Turmeric pdr                    : 1/4 tsp
Lemon juice                     : 1tsp
Kasoori methi                  : 1/4tsp
Oil                                    : 2 tbsp
Cashew paste                   : 1 tbsp 
Cream                              : 1 cup
Salt to taste 
Coriander leaves for garnishing

To fry and grind:

Onion                              : 2nos
Tomatoes                        : 2 nos
Cloves                            : 2 nos
Cinnamon                       :1/2" pc 


Method:


Heat oil in a pan and fry cloves and cinnamon, add sliced onion and fry till golden brown. Then add diced tomatoes to this and fry for a minute. Let it cool and grind it to a paste.
Shallow fry  paneer cubes in a pan  till it starts browning and keep aside. 



Heat oil add finger garlic paste and fry it till raw smell goes. Then add the onion paste to this and saute it for a minute or two.  Add chilli pdr, coriander pdr and turmeric pdr. Add the cashew paste along with a cup of water.
When it boils  add the peas and paneer to this.  when it starts boiling  add the cream to this and mix well.  Finally add the crushed kasoori methi and sprinkle garam masala over it.  Switch off the flame. 
Transfer it to the serving bowl and garnish with coriander leaves.

Rice

Tri Colour Rice

August 12, 2015



Three different colours of rice are combined together to make this rice!
Palak rice, Tomato rice and Coconut rice are the three different rices.



Ingredients:


For Palak rice:

Basmati rice (cooked)    : 1 cup
Palak                              : 1/2 bunch
Onion                             : 1/2
Cumin seeds                  : a pinch
Garlic paste                    : 1/4 tsp
Green chillies                 : 2 nos
Oil                                  : 1 tbsp
Salt to taste

Method:

 

Blanch palak leaves and grind it with green chillies to a paste and keep aside.
Heat oil in a kadai, add cumin seeds, when it pops, add garlic paste and saute for a while and add chopped onion and saute it well.  Then add the palak puree and salt  to this and saute till it leaves the side of the kadai.   Add cooked rice to this and mix well. Switch off the stove and keep aside.









For Coconut rice:

Cooked Basmati rice          : 1 cup
Grated coconut                   : 1/2 cup
Green chillies                     : 2 nos
Mustard seeds                    : 1/4 tsp
Fried cashews                    : 6 nos
Oil                                      : 1 tsp


Method:


Heat oil in a kadai, add mustard seeds. When it pops up add chopped green chillies and grated coconut to this and saute it .  No need to change the colour of the coconut,  add cooked rice to this and saute it well, keep aside.









For Tomato rice:



Cooked rice                     : 1 cup
Tomatoes                         : 2 nos
Chilli pdr                         : 1 tsp
Onion                              : 1 chopped
Garlic paste                     : 1 tsp
Turmeric pdr                   : a pinch
Salt to taste
Oil                                  : 1 tbsp

Method:


Heat oil in a kadai, add garlic paste and saute it well.
Add the chopped onion and saute it well. Add chilli pdr and turmeric pdr. Then add the chopped tomatoes and saute well till it becomes mushy, add salt and cooked rice, mix well. Switch off the flame.



Now spread the palak rice on a cake tin.



Then spread the cocnut rice over it.




Then spread the tomato rice on the top.





Bake it in an oven covered with aluminium foil for just five or ten  minutes. Take out from oven and garnish with fried cashews. Cut it into pieces and serve!!



Pot logo by Sma-Rtez , used under the Creative Commons license