Monday, November 30, 2009
Back again after an enlightening thanksgiving weekend. Hope u all had a good break too. Here I've come with recipes of few of the pickles that is there in my kitchen.I'm a great fan of stuffed parathas. For me, pickles is the only best combination with parathas. I usually don't buy pickles, as for some reason they turn out to be very spicy for both me and my husband. So I make them at home adding very little chilli powder as possible. My mil used to comment that even pickles that I make are sweet..:)
Sorry gals for showing just the end product. These were something that I made months before I even started to blog.
Now lets move on to the recipes
How to make pickle powder
Take equal measures of mustard seeds, cumin seeds, fenugreek seeds. Dry roast them till it starts to generate a nice aroma. Remove from flame at this stage. Allow the mixture to cool and grind them to a smooth powder.
Mango Pickle:
Ingredients:
Cut Mango - 1 cup(I usually deseed them, as the mango that I get here in the US is a mexican mango and doesn't have a hard shell)
Red Chilli powder - 1/4 cup
Pickle Powder(preparation mentioned above) - 1/2 cup
Asafoetida - 1 tsp
Gingelly oil - 4 tbsp
salt - as required
Method:
1. Place the cut mango in a dry cotton towel or paper towel for 2 to 3 hrs until some of the moisture is absorbed.
2. Put them in a dry broad vessel along with salt, asafoetida, pickle powder, red chilli powder and mix them thoroughly.
3. Finally top this with the gingelly oil and give and gentle mix.
4. Store this in an air tight container.
5. Mix a gentle mix everyday until the raw smell of the mango and red chilli is lost.
6. Serve this with an dish of your choice.
The method for making bitter gourd, ginger, garlic and red chilli pickle is the same.
Bittergourd pickle
Ingredients:
cut Bittergourd(thin circles) - 1 cup
tamarind - marble size
pickle powder(preparation mentioned above) - 1/4 cup
red chilli powder - 4 tbsp
jaggery - 1 tsp
gingelly oil - for deep frying
asafoetida - 1 tsp
salt - for taste
turmeric powder - 1 tsp
Method
1. Cut the bitter gourd into thin circles. Deseed if required.
2. Add the turmeric powder to the bitter gourd and toss it till the turmeric is distributed evenly. Let it rest for sometime.
3. Soak the tamarind and extract the pulp.
4. Heat oil in a pan and deep fry the bittergourd for 2 to 3 min. Drain them till its still soggy.
5. Switch off the flame. Add the pickle powder, chilli powder to the hot oil. Finally add tamarind paste and jaggery .
6. Let this cook in a medium flame for a 5 min.
7. Now add the fried bitter gourd and let it cook till all of them forms a thick paste.
8. Switch off the fame and add asafoetida.
9. Allow it to cool and store it in a air tight dry container.
10. Refrigerate for a longer shelf life.
Ginger Pickle
Ingredients:
Shredded Ginger - 1 cup
tamarind - marble size
pickle powder(preparation mentioned above) - 1/4 cup
red chilli powder - 4 tbsp
jaggery - 1 tsp
gingelly oil - for deep frying
asafoetida - 1 tsp
salt - for taste
Method
1. Shred the ginger using a shredder.
2. Soak tamarind and extract the pulp.
4. Heat oil in a pan and deep fry the ginger for 2 to 3 min. Drain them till its still soggy.
5. Switch off the flame. Add the pickle powder, chilli powder and salt to the hot oil. Finally add tamarind paste and jaggery.
6. Let this cook in a medium flame for a 5 min.
7. Now add the fried ginger and let it cook till all of them forms a thick paste.
8. Switch off the fame and add asafoetida.
9. Allow it to cool and store it in a air tight dry container.
10. Refrigerate for a longer shelf life.
Garlic pickle
Ingredients:
garlic pods - 1 cup
tamarind - marble size
pickle powder(preparation mentioned above) - 1/4 cup
red chilli powder - 4 tbsp
jaggery - 1 tsp
gingelly oil - for deep frying
salt - for taste
Method
1. Remove the skin of garlic pods.
2. Soak tamarind and extract the pulp.
3. Heat oil in a pan and deep fry the garlic for 2 to 3 min. Drain them till its still soggy.
4. Switch off the flame. Add pickle powder, chilli powder and salt to the hot oil. Finally add tamarind paste and jaggery.
5. Let this cook in a medium flame for a 5 min.
6. Now add the fried garlic and let it cook till all of them forms a thick paste.
7. Switch off the fame
8. Allow it to cool and store it in a air tight dry container.
9. Refrigerate for a longer shelf life.
Red Chilli Pickle
Ingredients:
ground fresh red chilli - 1 cup
tamarind - marble size
pickle powder(preparation mentioned above) - 1/4 cup
jaggery - 1 tsp
gingelly oil - for deep frying
fenugreek powder - 1 tsp
salt - for taste
Method
1. Grind the red chillis without adding water to a smooth paste.
2. Soak the tamarind and extract the pulp.
3. Heat oil in a pan and fry the chilli paste for 2 to 3 min
4. Add the pickle powder, salt and tamarind paste and jaggery.
5. Let this cook in a medium flame for a 5 min.
6. Switch off the fame and add asafoetida.
7. Allow it to cool and store it in a air tight dry container.
8. Refrigerate for a longer shelf life.
Onion Tomato Pickle
Ingredients
Chopped Onions - 1 cup
Chopped Tomato - 2 cups
tamarind - marble size
Chilli Powder - 4 tsp
turmeric powder - 1 tsp
salt - as required
gingelly oil - 4 tbsp
mustard seeds - 1 tsp
Method:
1. Grind together the chopped onions, chopped tomato and tamarind(make small pieces out of the tamarind so that it is easy to grind.
2. Heat a tbsp of oil in a pan. Add mustard seeds and allow it to splutter.
3. Switch off the flame, allow the oil to cool and then add the ground paste, turmeric, chilli powder and salt. Allow it to cook in low flame.(I usually switch off the stove and then add the paste coz when the cool paste is added to the hot oil it starts to spread out from the pan and u would get burnt).
4. Close the pan with a lid to avoid the spluttering of the paste on the stovetop.
5. Give a gentle mix occasionally.
6. When the paste has become really thick(when the spluttering has stopped) add rest of the oil and cook for some more time till the oil starts to ooze out from the pickle.
7. Switch off the flame at this stage. When cool transfer the content to a dry airtight jar.
TIps:
1. I usually add gingelly oil to all pickles coz it tastes grt. Another reason is it reduces the intensity of hotness of the chilli powder.
2. Pickles are always considered to generate heat in the body and thats why fenugreek and gingelly oil is added to the pickle to compensate the heat. So never skip these two in any of the pickles.
3. Asafoetida doesn't go well with onion or garlic. So ignore this in any of the recipes where onion or garlic is used.
4. Add dry whole split channa dhal to the avakai pickle. It tastes awesome when its soaked in the pickle for more than a month.
5. I usually refrigerate all the pickles coz it stays fresh for a period of time. But my mom says that it shouldn't be stored in the refrigerator as the taste and smell would be lost. Decision is urs.
Now y dont u all relish some sweet award with me?Rohini of Curries & Spices has passed the below award to me. Thank you so much my dear friend. Sorry for taking this long to post my thanks. If I look back on the awards that I got, most of them are from you. Thanks again for that too..:).
I would like to pass this on to Raje of Veggie Haven and Sanjana of KO Rasoi(Gals hope u haven't received this award so far)
Njoy!!!
Friday, November 20, 2009
Its friday!!! What do I cook for the dinner?? I had been running around in the kitchen, not sure on what to prepare for dinner. Usually we have chappathis for dinner rest of the 4 weekdays. Our friday dinner is something different and easy to cook recipes. Most of the time, I end up making pav bhaji as its my hubby's favorite. Today I didn't want to, as we had an aloo masal for the chappathi y'day. I sometime make pizza but I didn't have enough of the pizza sauce, my bad...:(. What do I make?? By now you would have guessed our dinner menu. I called it stromboli as that's what I aimed at making..:). As I had told you earlier, to all the non indian cuisine recipe that I try I add a bit of Indian flavor. But this one was more of an Indian one.
I have used quinoa rice for the filling.
Here is the nutritional facts for wiki
This crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthy choice for vegetarians and vegans. Unlike wheatrice (which are low in lysine), quinoa contains a balanced set of essential amino acids[4] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. or for humans, making it an unusually complete protein source.
I have tried various combination of recipes using quinoa. It has a nutty smell and taste. It can be offered to kids as its very easy to chew. Do try them it taste wonderful.
Lets jump off to the recipe...
Ingredients:
Click of just the vegetables
Pillsbury pizza crust - 1 roll(I used the thin crust)
Cottage cheese/Paneer - 1/4 cup
All vegetables that u have in the refrigerator - 2 cups(cut lengthwise)
I have used - Potato,carrot,Red Pepper, Asparagus, Scallion, Spinach, broccoli
Red Onions - 1 large
Tomato - 1 large
Ginger root - 1 inch length piece
Green Chillis - 2( add some more if you need some more spice)
quinoa rice - 4 tbsp
Turmeric powder - 1 tsp
Garam Masala - 1 tbsp
Black Salt - 1 tbsp
oil - 2 tbsp
Salt - for taste
Method:
Pictures of the step by step procedure
1. Cut all the vegetables, onions, tomatos into thin long slices. Cook quinoa in the microwave or stovetop by adding 2 portions of water to one portion of quinoa.
2. Add oil in a pan and allow it to heat.
3. Add onions and fry till translucent. Add tomato and ginger root and fry for 2 to 3 min. At this stage do not add water or salt or even cover with a lid, as it becomes mushy.
4. Now add the turmeric powder, black salt and garam masala and saute for 2 to 3 min.
5. Add all the vegetables and salt and saute till the vegetables are half cooked.
6. If you are using asparagus, broccoli, spinach, etc add them now, as they don't need to be cooked for long.
7. Finally add the raw paneer and cooked quinoa and swich off the flame.
8. Spread the pizza crust in a buttered baking tray. Cut them into 4 parts or as u like.
9. Spread the filling on each of the split pieces leaving 1/2 inch on all 4 sides.
10. Close them tightly. Make horizontal slits on each of the log.
11. Preheat the oven to 400 degree for 5 min.
12. Bake the contents for 10 min. If you need a crispier stromboli add 5 more min on top. Also look at heating requirement of the pizza crust. It might vary depending on what brand you purchased.
13. Allow them to cool.
14. Make partitions on the slit and serve hot or warm with ketchup.
Note:
1. It becomes soggy when allowed to sit for a longer time. If that's the case, reheat for few more min before serving.
2. Quinoa doesn't acts as a binding agent. If need be and if you like, add some shredded cheese. I skipped this.
3. I used thin crust. You can also use classic pizza crust if you are preparing for kids.
Who would ever say a 'NO' when something nutritious and healthy like this is prepared at home. Would like to send this entry to 'Cook for yourself' event hosted by RV.
Wednesday, November 18, 2009
Are you thinking how this crazy idea hit me?. If yes, then better ask the same question to Divya of Dil Se. I was very tempted by her 'Show me your lunchbox' event.More than the event I was so impressed by the logo. Its so cut an idea. Kudos to you Divya!!!. With that said, I would like to display the pics of all the lunchboxes. Don't ever wonder how I prepared all this in one single day, as I didn't. As per the rules of the event, I need not post the recipe, just the menu that's it. So not going to bother you with a big lecture on the ingredients and the method. Just enjoy seeing the pics and the menu. Would be glad if you try these combination for your lunchbox too, as I guess, you would know most of the recipes.
Date: 11th Nov 2009
Menu:
Mooli Parata
Palak, Paneer and Aloo Masala
Okra fry
Curd Rice
Homemade Tomato Onion Pickle
Carrot Juice
Date: Nov 12th 2009
Menu:
Idly
Sambhar Vada
Onion Sambhar
Kasi Halwa..:)
Date: Nov 13th 2009
Menu
Pudhina Pulav
Raita
Papad
Curd Rice
Pudina and Coriander Chutney
Date:Nov 14th 2009
Menu
Onion Vethakozhambu
Spinach Masiyal
Plaintain Podimass
Date: Nov 18th 2009
Menu
Cluster Beans Sambhar
Brinjal fry
Sending these combination to 'Show Me Your Lunchbox' event hosted by Divya Vikram.
(Look for that cute logo in the event site.....:))
Monday, November 16, 2009
Thought would try something different than the usual posting of recipes. Here, I want you all to let me know the name of this recipe and the secret ingredient.
Sugar, Ghee, Food color, cardamom + a secret ingredient is all is required to prepare this attractive sweet. So easy to make(this is my first try and it came out perfect) and tastes heavenly. Can you make a guess???
Read below for the name and the secret ingredient. And of course the recipe
Kudos!!! to Sushma for making the right guess. I was not in a mood to make a post today. After reading that lovely comment from Malar, who could ever resist from this blog world. Was so glad to know that there were few souls who were waiting for a reply.
Its 'Kasi Halwa' and the secret ingredient is ash pumpkin(pushani kai). Sorry gals if the color misguided you. Its not my fault, I had mentioned about the food color(proof above)...:). I didn't have any plans of giving a gift or award for this. Sorry again for not mentioning about it previously. Let me c if I can give something like that in future. Now lets look at the recipe
Hmm....
Ingredients:
Ash pumpkin - 1 cup(shredded)
Sugar - 1/2 cup
Ghee - 2 tbsp
cashews - as u like(I didn't add any as I was lazy to crush them)
food color - a pinch
cardamom - few pinches
Method:
1. My carrot grater didn't work for pumpkin. So I cut the pumpkin into very fine pieces using knife. Grate it if yours is not as aweful as mine.
2. Pressure cook this without adding water until 1 whistle.
3. Allow it to cool. and squeeze out the juice and keep aside.(I ran this in a mixer as I preferred a smooth texture)
4. To the juice add sugar and allow it to boil.
5. When the sugar has dissolved add the cooked ash pumpkin paste.
6. Stir till the paste starts to stick to the vessel.
7. Now add ghee and stir for few more min.
Note: Looks like the halwa will retain its texture even if cooked for few more min. So dont worry about the right time.
8. Switch off the flame and add cardamom and garnish with cashews.
9. Do take a pic and post it in your blog....:)
Somemore clue:
Its served in most of the south Indian weddings but strangely has a north indian nameRead below for the name and the secret ingredient. And of course the recipe
Kudos!!! to Sushma for making the right guess. I was not in a mood to make a post today. After reading that lovely comment from Malar, who could ever resist from this blog world. Was so glad to know that there were few souls who were waiting for a reply.
Its 'Kasi Halwa' and the secret ingredient is ash pumpkin(pushani kai). Sorry gals if the color misguided you. Its not my fault, I had mentioned about the food color(proof above)...:). I didn't have any plans of giving a gift or award for this. Sorry again for not mentioning about it previously. Let me c if I can give something like that in future. Now lets look at the recipe
Hmm....
Ingredients:
Ash pumpkin - 1 cup(shredded)
Sugar - 1/2 cup
Ghee - 2 tbsp
cashews - as u like(I didn't add any as I was lazy to crush them)
food color - a pinch
cardamom - few pinches
Method:
1. My carrot grater didn't work for pumpkin. So I cut the pumpkin into very fine pieces using knife. Grate it if yours is not as aweful as mine.
2. Pressure cook this without adding water until 1 whistle.
3. Allow it to cool. and squeeze out the juice and keep aside.(I ran this in a mixer as I preferred a smooth texture)
4. To the juice add sugar and allow it to boil.
5. When the sugar has dissolved add the cooked ash pumpkin paste.
6. Stir till the paste starts to stick to the vessel.
7. Now add ghee and stir for few more min.
Note: Looks like the halwa will retain its texture even if cooked for few more min. So dont worry about the right time.
8. Switch off the flame and add cardamom and garnish with cashews.
9. Do take a pic and post it in your blog....:)
Happy eating!!!!
Monday, November 9, 2009
I'm a person who never likes to stay at home alone. If there is no one at home, I immediately pack my things and visit a friend or a relative nearby. Else, I invite them home. If neither of the above is happening, I try to call someone and spend the maximum time chatting over the phone. The other thing I don't like to do is cook for myself. Most of the time I end up eating the leftovers, as I always cook too much. Though I love to cook I usually don't like to cook only for myself. So the menu would always be something very easy to make at the same time filling too. One such recipe is ''Dhal Rice'' which I would definitely love to cook for myself.
I'm not sure if I had already written this. My hubby had stayed in Bombay for few years when he was a bachelor. He always says that life in Bombay had been the most memorable and enjoyable one in his whole life so far(though I wished he said he liked his married life the most..:)). You would know the kind of cooking these bachelors make. Hubby cant spend more than half hr in the kitchen. "Fill it, shut it and forget it" is his motto regarding cooking. One such recipe that he prepared while he was in Bombay was this 'Dhal Rice'. Inspite of this being one of his favorite, I didn't try this even once after marriage. I somehow felt that it wouldn't be delicious. One fine sunday morning I landed in making this and to my surprise it tasted awesome. I stole the recipe from one of the cookbook and tweaked it a bit.
Ingredients:
Raw Rice - 1 cup
Thoor Dhal - 1/2 cup
Peeled Small Onions - 1/2 cup
Curry Leaves - few counts
Peeled Onions - 4 nos
Pepper - 1 tsp
Cumin Seeds - 1 tsp
Dry Red Chillis - 6 nos
Oil - 1 1/2 tbsp
ghee - 2 tbsp
turmeric powder - 1 tsp
salt - for taste
cut potato, beans, carrot, peas - 1/2 cup
Method
1. If the thoor dhal that you have is so dry like the one that I have, pressure cook separately and keep it aside else ignore this step.
2.. In the same pressure cooker add oil and fry garlic, add onions later and fry till translucent.
3. Add curry leaves, cumin seeds, crushed pepper and chillis.
4. Add the cut vegetables and saute for some more time.
5. Add 5 cups of water to the above ingredient and allow it to boil.
6. Add required salt and turmeric powder and the cooked or washed Thoor Dhal and rice.
7. After 2 min close the lid and switch off the flame after 3 whistles.
8. Add ghee and serve hot with any kind of raita and papad.
8. Add ghee and serve hot with any kind of raita and papad.
;;
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