OMPODI:
INGREDIENTS:
Gram flour - 1 cup
Rice flour - ¼ cup
Butter - 1 tsp.
Red chili powder -1/8tsp
Asafoetida - a pinch
Omam - 1/4 spoon
Oil for frying - 3 cups
Ompodi press
Salt to taste.
METHOD :
• Sieve gram flour and rice powder and make a soft dough using salt , chili powder, asafoetida and water.
* Soak omam for an hour and grid with little water to a smooth paste and add to gram paste.
• Heat oil in a kadai. Over medium heat( put the dough in the sev press) and press the sev machine on the surface of the oil so that it covers the oil.
• Turn it with the long handled ladle. Fry until crisp. Remove and drain. Make the rest of the dough in the same way. Store in an air tight container after they are slightly cooled.The disk with the small holes should be used.
Saturday, October 11, 2008
CALORIE VALUE OF FRUITS AND VEGETABLES
Calorie chart:
It is better to know the calorie value of what you eat if you are weight and health conscious. An attempt is made here to provide you the chart of calories of fruits and vetetables
CALORIE VALUE OF FRUITS PER 100 GRAMS:
Apple 56
Banana 153
Chickoo 94
Cherries 70
Dates 281
Guava 66
Black Grapes 45
Litchies 61
Mangoes 70
Orange 53
Papaya 32
Peach 50
Pears 51
Pineapple 46
Plums 56
Pomegranate 77
Watermelon 16
VEGETABLES PER 100 GRAMS:
Cabbage 45
Carrot 48
Methi (fenugreek) 49
Spinach 26
Onion 50
Potato 97
Brinjal 24
Cauliflower 30
French beans 26
Peas 93
Tomato 21
Lettuce 21
CEREALS PER 100 GRAMS:
Bajra 360
Maize flour 355
Rice 325
Wheat flour 341
CHAPATHIS/BREAD/PARATHA PER PIECE:
1 medium chappati 119
1 slice white bread 60
1 paratha (no filling) 280
MILK AND MILK PRODUCTS PER CUP:
Cows milk 100
Buffalo milk 115
Skimmed milk 45
Buttermilk 19
Cheese 315
Butter 100gms. 750
Cream 100gms. 210
Ghee 100gms 910
OTHERS:
Sugar 1 tbsp. 48
Honey 1 tbsp 90
Coconut water 100 ml 25
Coffee 40
Tea 30
Orange juice 100ml 47
Tomato juice 100ml 22
It is better to know the calorie value of what you eat if you are weight and health conscious. An attempt is made here to provide you the chart of calories of fruits and vetetables
CALORIE VALUE OF FRUITS PER 100 GRAMS:
Apple 56
Banana 153
Chickoo 94
Cherries 70
Dates 281
Guava 66
Black Grapes 45
Litchies 61
Mangoes 70
Orange 53
Papaya 32
Peach 50
Pears 51
Pineapple 46
Plums 56
Pomegranate 77
Watermelon 16
VEGETABLES PER 100 GRAMS:
Cabbage 45
Carrot 48
Methi (fenugreek) 49
Spinach 26
Onion 50
Potato 97
Brinjal 24
Cauliflower 30
French beans 26
Peas 93
Tomato 21
Lettuce 21
CEREALS PER 100 GRAMS:
Bajra 360
Maize flour 355
Rice 325
Wheat flour 341
CHAPATHIS/BREAD/PARATHA PER PIECE:
1 medium chappati 119
1 slice white bread 60
1 paratha (no filling) 280
MILK AND MILK PRODUCTS PER CUP:
Cows milk 100
Buffalo milk 115
Skimmed milk 45
Buttermilk 19
Cheese 315
Butter 100gms. 750
Cream 100gms. 210
Ghee 100gms 910
OTHERS:
Sugar 1 tbsp. 48
Honey 1 tbsp 90
Coconut water 100 ml 25
Coffee 40
Tea 30
Orange juice 100ml 47
Tomato juice 100ml 22
EASY COOKING TIPS
These tips will help you manage food items like bananas, chocolate, tomatoes, onions and various other ingredients.
Cooking Tops #
- To make one cup of dal, add atleast 2-3 cups of water, depending on the type of dal.
# Soak whole pulses overnight and other dals for one hour before cooking. Always add hot water to the gravy to enhance the taste.
# Always use heavy bottomed vessels to make desserts, in order to avoid burning.
# Make desserts with full cream milk, to get thick creamy texture.
- Whenever curd is to be added to the masala, it should be beaten well and added gradually.
# Never discard water in which vegetables are cooked, use it in gravies, soups, rasam or kolambu.
# Onions and masala are fried in the main cooker vessel itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimise our cooking time, use of utensils and nutrients are also preserved.
# If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.
# Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.
# You can leave a spoon in the vessel in which the milk is being boiled at low heat so that it does not get burnt at the bottom
# Immediately after boiling noodles put them in normal cold water to separate them.
# If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking.
# Potatoes soaked in salt water for 20 minutes will bake more rapidly.
# Never discard the water in which vegetables are cooked, use it in gravies or soups.
Put tomatoes in a large bowl and cover with boiling water. Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.
Tips on various ingredients:
1. To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time. 2. Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time. 3. Wash vegetables before peeling or cutting to preserve the water-soluble vitamins. 4. Peel vegetables as thinly as possible to preserve the minerals and vitamins. 5. Soak potatoes and brinjal after cutting, to avoid discoloration. 6. If you boil vegetables in water, do not throw the water, keep it to make gravies. Cutting Vegetables7. Remove the stems of green chilies while storing them. This will help them to stay fresh for long. 8. After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying. 9. Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily and so there is no need to soak them overnight. 10. Chopping/Cutting on a marble slab will blunt your knives. So use a wooden cutting/ chopping board.
Cooking Tops #
- To make one cup of dal, add atleast 2-3 cups of water, depending on the type of dal.
# Soak whole pulses overnight and other dals for one hour before cooking. Always add hot water to the gravy to enhance the taste.
# Always use heavy bottomed vessels to make desserts, in order to avoid burning.
# Make desserts with full cream milk, to get thick creamy texture.
- Whenever curd is to be added to the masala, it should be beaten well and added gradually.
# Never discard water in which vegetables are cooked, use it in gravies, soups, rasam or kolambu.
# Onions and masala are fried in the main cooker vessel itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimise our cooking time, use of utensils and nutrients are also preserved.
# If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.
# Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.
# You can leave a spoon in the vessel in which the milk is being boiled at low heat so that it does not get burnt at the bottom
# Immediately after boiling noodles put them in normal cold water to separate them.
# If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking.
# Potatoes soaked in salt water for 20 minutes will bake more rapidly.
# Never discard the water in which vegetables are cooked, use it in gravies or soups.
Put tomatoes in a large bowl and cover with boiling water. Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.
Tips on various ingredients:
1. To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time. 2. Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time. 3. Wash vegetables before peeling or cutting to preserve the water-soluble vitamins. 4. Peel vegetables as thinly as possible to preserve the minerals and vitamins. 5. Soak potatoes and brinjal after cutting, to avoid discoloration. 6. If you boil vegetables in water, do not throw the water, keep it to make gravies. Cutting Vegetables7. Remove the stems of green chilies while storing them. This will help them to stay fresh for long. 8. After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying. 9. Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily and so there is no need to soak them overnight. 10. Chopping/Cutting on a marble slab will blunt your knives. So use a wooden cutting/ chopping board.
Monday, October 6, 2008
CURRY LEAVES POWDER
Ingredients:
1. Urad dal half cup
2. Channa dal and toor dal mix half cup
3. Red chillies (Dried) 8 to 10
4. Small lemon size tamarind
5. Curry leaves 1 cup. (Cleaned and dried)
6. Pepper 1/2 Tsp.
7. Jeera 1 Tsp.
8. Dry ginger - a pinch (available as such in shops, it is not ginger that is dried by us at home!)
8. Salt to taste.
Method:
-Dry roast above ingredients till good flavour emanates.
-Cool it and powder it .
-Store in a airtight container.
-While grinding add little hing to enhance its taste.
You can enjoy this powder with hot rice with melting ghee or gingely oil.
You can substitute curry leaves with pudina leaves. But pudina leaves are to be dry roasted before powdering.
1. Urad dal half cup
2. Channa dal and toor dal mix half cup
3. Red chillies (Dried) 8 to 10
4. Small lemon size tamarind
5. Curry leaves 1 cup. (Cleaned and dried)
6. Pepper 1/2 Tsp.
7. Jeera 1 Tsp.
8. Dry ginger - a pinch (available as such in shops, it is not ginger that is dried by us at home!)
8. Salt to taste.
Method:
-Dry roast above ingredients till good flavour emanates.
-Cool it and powder it .
-Store in a airtight container.
-While grinding add little hing to enhance its taste.
You can enjoy this powder with hot rice with melting ghee or gingely oil.
You can substitute curry leaves with pudina leaves. But pudina leaves are to be dry roasted before powdering.
RAVA LADDU
Ingredients: (for 15 laddoos)
1. Rawa - 1 cup
2. Sugar - 1 cup
3. Ghee - 1/4cup + 3 tsps.
4. Elaichi Powder
5. Cashew nuts - broken - handful
6. Badam pieces (Optional).
Method:-
1. Roast Rawa till good smell comes, cool it and make a fine powder in mixer.
2. Powder sugar in a mixer or use readymade sugar powder (Pura Sarkkarai).
3. Melt 3 tsps of ghee and fry cashews and keep it aside.
4. Mix Rawa, Sugar powder, Elaichi Powder, Fried Cashews.
5. Melt Remaining Ghee and Pour over this mixture and mix well.
6. When it is still hot make balls.
Note:
1. Ghee should be hot so that making laddoos will be easy.
2. Increase the proportion of Sugar, if you want this Sweeter.
3. Rawa powder and Sugar powder can be made and stored for future use to make Ladoos in a hurry.
1. Rawa - 1 cup
2. Sugar - 1 cup
3. Ghee - 1/4cup + 3 tsps.
4. Elaichi Powder
5. Cashew nuts - broken - handful
6. Badam pieces (Optional).
Method:-
1. Roast Rawa till good smell comes, cool it and make a fine powder in mixer.
2. Powder sugar in a mixer or use readymade sugar powder (Pura Sarkkarai).
3. Melt 3 tsps of ghee and fry cashews and keep it aside.
4. Mix Rawa, Sugar powder, Elaichi Powder, Fried Cashews.
5. Melt Remaining Ghee and Pour over this mixture and mix well.
6. When it is still hot make balls.
Note:
1. Ghee should be hot so that making laddoos will be easy.
2. Increase the proportion of Sugar, if you want this Sweeter.
3. Rawa powder and Sugar powder can be made and stored for future use to make Ladoos in a hurry.
CURD VADA
Ingredients for Vada:
1. Urad Dal - 3/4 cup
2. Green Chillies - 4
3. Small Piece of Ginger
4. Salt to taste
5. Oil to Deep Fry
6. Warm Water - 5 cups ( To soak vada)
Ingredients for Curd Mixture:
1. Grated Coconut - 1 tablespoon
2. Green Chillies - 4
3. Salt to taste
4. Grated Carrot - 3 tablespoons
5. Boondhi (Optional) - 5 tsps.
6. Coriander Leaves
7. Water - 1/4 cup
8. Thick whipped curds - 3 cups + 1/4 cup milk
Method:
1. Soak Urad dal for an hour and Grind it along with Chillies, Ginger and Salt.
2. Add one spoon ghee to the ground Mixture and mix well.
3. Make vadas without hole in centre and deep fry in oil.
This measure makes 16 to 18 vadas.
4.Grind grated Coconut, Chillies and Salt and add to the whipped curds.
5. If it is too thick add 1/4 cup of water and Milk.(Milk to avoid sour smell in the curds) Make this into 2 portions. (In One portion mix grated Carrot and chopped Coriander leaves)
6. Temper Mustard Seeds and Curry leaves in 1 tsp of oil and pour over curd mixture.
7. Soak these Vadas in warm water for 5 minutes and remove excess water and put these Vadas in plain Curd mixture.
8. Pour remaining Curds and chill in fridge till use.
1. Urad Dal - 3/4 cup
2. Green Chillies - 4
3. Small Piece of Ginger
4. Salt to taste
5. Oil to Deep Fry
6. Warm Water - 5 cups ( To soak vada)
Ingredients for Curd Mixture:
1. Grated Coconut - 1 tablespoon
2. Green Chillies - 4
3. Salt to taste
4. Grated Carrot - 3 tablespoons
5. Boondhi (Optional) - 5 tsps.
6. Coriander Leaves
7. Water - 1/4 cup
8. Thick whipped curds - 3 cups + 1/4 cup milk
Method:
1. Soak Urad dal for an hour and Grind it along with Chillies, Ginger and Salt.
2. Add one spoon ghee to the ground Mixture and mix well.
3. Make vadas without hole in centre and deep fry in oil.
This measure makes 16 to 18 vadas.
4.Grind grated Coconut, Chillies and Salt and add to the whipped curds.
5. If it is too thick add 1/4 cup of water and Milk.(Milk to avoid sour smell in the curds) Make this into 2 portions. (In One portion mix grated Carrot and chopped Coriander leaves)
6. Temper Mustard Seeds and Curry leaves in 1 tsp of oil and pour over curd mixture.
7. Soak these Vadas in warm water for 5 minutes and remove excess water and put these Vadas in plain Curd mixture.
8. Pour remaining Curds and chill in fridge till use.
MULLU MURUKKU (CHAKLI)
It is the spiky murukku made of rice flour and dhall flour. Use the Star Nostle of the murukku maker to get a fine shape.
Ingredients:
1. Rice flour (packed flour can be used too) Alternatively, wash the rice, Dry and owder it. - 2 Cups
2. Dal flour 1 cup. (Fry one cup Channa dal and Moong dal on empty tawa till red, Cool and Powder it ) (alternatively gram flour clone can be used if grinding is not possible) -1 cup
3. Butter 2 tsp
4. Jeerakam (cummin seeds) 1/4 tsp
5. Salt to taste
6. Hing
7. Oil to deep fry.
Method:
1. Sieve Rice and Dal flour together - 2 times.
2. Add Salt, Butter and Sesame seeds and mix well.
3. Take a small portion, Mix with water like Puri dough.
4. Put some of this dough in the Murukku maker (Apply little Oil in the murukku maker beforehand) and make small size Murukku on a plastic sheet/paper.
5. Deep fry these Murukkus till golden brown.
6. Cool and store in air tight containers.
Please note that:
- When more Butter is added, while making, Murukku will break. So add flour to compensate.
- If Butter is less, Murukku will be harder.
- Sieving is important to remove the air content.
- When Oil is clear and Murukku floats on top then we can know that Murukkus are fried properly.
Ingredients:
1. Rice flour (packed flour can be used too) Alternatively, wash the rice, Dry and owder it. - 2 Cups
2. Dal flour 1 cup. (Fry one cup Channa dal and Moong dal on empty tawa till red, Cool and Powder it ) (alternatively gram flour clone can be used if grinding is not possible) -1 cup
3. Butter 2 tsp
4. Jeerakam (cummin seeds) 1/4 tsp
5. Salt to taste
6. Hing
7. Oil to deep fry.
Method:
1. Sieve Rice and Dal flour together - 2 times.
2. Add Salt, Butter and Sesame seeds and mix well.
3. Take a small portion, Mix with water like Puri dough.
4. Put some of this dough in the Murukku maker (Apply little Oil in the murukku maker beforehand) and make small size Murukku on a plastic sheet/paper.
5. Deep fry these Murukkus till golden brown.
6. Cool and store in air tight containers.
Please note that:
- When more Butter is added, while making, Murukku will break. So add flour to compensate.
- If Butter is less, Murukku will be harder.
- Sieving is important to remove the air content.
- When Oil is clear and Murukku floats on top then we can know that Murukkus are fried properly.
Sunday, October 5, 2008
RAVA DOSAI
1/2 cup rice flour
1/2 cup maida / All purpose flour
3/4 cup rava (Can use fine rava or coarse rava or 1/2 cup fine rava and 1/4 cup coarse rava)
Salt to taste
1 medium size onion (Finely chopped)
3 green chillies (Finely chopped)
1/2 tsp jeera
1 tbp oil.
Method:
-Mix rice flour, maida and rava with salt.
-Add enough water to make a thick batter without forming lumps.
-Add chopped onion, cilantro and green chillies, add more water and make a thin batter of buttermilk consistency.
-Heat oil in a pan and add cumin seeds. Fry for about 10 seconds till nice aroma comes out. Pour it over the dosa batter and mix well.
-Heat a pan. Pour a laddle-full of batter in a circular motion and make the dosas.
-Add very little oil and fry till golden.
-Turn over and fry for another minute.
-Serve hot with chutney.
1/2 cup maida / All purpose flour
3/4 cup rava (Can use fine rava or coarse rava or 1/2 cup fine rava and 1/4 cup coarse rava)
Salt to taste
1 medium size onion (Finely chopped)
3 green chillies (Finely chopped)
1/2 tsp jeera
1 tbp oil.
Method:
-Mix rice flour, maida and rava with salt.
-Add enough water to make a thick batter without forming lumps.
-Add chopped onion, cilantro and green chillies, add more water and make a thin batter of buttermilk consistency.
-Heat oil in a pan and add cumin seeds. Fry for about 10 seconds till nice aroma comes out. Pour it over the dosa batter and mix well.
-Heat a pan. Pour a laddle-full of batter in a circular motion and make the dosas.
-Add very little oil and fry till golden.
-Turn over and fry for another minute.
-Serve hot with chutney.
COCONUT BURFI
Ingredients:
2 Cups grated coconut
1 Cup sugar
1 tbsp Ghee
Method: (Microwave)
1. Mix the coconut, ghee and sugar in a bowl. 2. Keep in microwave for about 8 minutes on high power of 800 watts. 3. Remove and transfer immediately to a greased tray. 4. Cut into pieces when hot.
Method: (Stove)
Ingredients:
Grated coconut 1 Cup
Sugar 1 Cup
Water 1/4 Cup
Cardamom Powder 1/2 Teaspoon
Ghee 1 Teaspoon
Making:
Keep heavy bottomed pan on gas. Add sugar and pour the water . Dissolve the sugar and bring it to strings make it sugar syrup. Add the grated coconut and cardamom powder, mix well. Keep mixing till the coconut sticks on side. Spread ghee on a tray grease it nicely and pour the coconut. Make the slices immediately and cool it
2 Cups grated coconut
1 Cup sugar
1 tbsp Ghee
Method: (Microwave)
1. Mix the coconut, ghee and sugar in a bowl. 2. Keep in microwave for about 8 minutes on high power of 800 watts. 3. Remove and transfer immediately to a greased tray. 4. Cut into pieces when hot.
Method: (Stove)
Ingredients:
Grated coconut 1 Cup
Sugar 1 Cup
Water 1/4 Cup
Cardamom Powder 1/2 Teaspoon
Ghee 1 Teaspoon
Making:
Keep heavy bottomed pan on gas. Add sugar and pour the water . Dissolve the sugar and bring it to strings make it sugar syrup. Add the grated coconut and cardamom powder, mix well. Keep mixing till the coconut sticks on side. Spread ghee on a tray grease it nicely and pour the coconut. Make the slices immediately and cool it
Beetroot Payasam
Ingredients:
1 medium size beetroot
1/2 ltr milk
1 cup sugar
1 tsp almond essence
Method:
- Wash the beetroot well & then remove the skin & grate it or cut to small pieces.
- Cook the beetroot immersed in just enough milk till tender (use a pressure cooker).
-Bring the remaining milk to boil.
-Grind the cooked beetroot to a smooth puree & add it to the boiling milk.
-Add sugar
-Allow it to simmer for 5 minutes & then remove from the stove.
- Add almond essence when the kheer gets cooler.
-Tastes good when served cold.
1 medium size beetroot
1/2 ltr milk
1 cup sugar
1 tsp almond essence
Method:
- Wash the beetroot well & then remove the skin & grate it or cut to small pieces.
- Cook the beetroot immersed in just enough milk till tender (use a pressure cooker).
-Bring the remaining milk to boil.
-Grind the cooked beetroot to a smooth puree & add it to the boiling milk.
-Add sugar
-Allow it to simmer for 5 minutes & then remove from the stove.
- Add almond essence when the kheer gets cooler.
-Tastes good when served cold.
SALT CHEEDAI
Ingredients -
- 2 Cups raw rice
-1/4 Cup urad dal
-1/4 Cup butter
- A pinch asafoetida
-2 table spoons of finely cut coconut
- Oil for deep frying
- Salt to taste
Cooking Instructions-
Soak rice in water for an hour and drain it.•Now spread it over a piece of cloth or paper.
After 2-3 hrs grind it in a mixie.
Fry the rice flour on low heat until brown. (You can use the packed rice floor to prepare the cheedai alternatively.
Sift through a coarse sieve so that there are no lumps.
Fry the urad dal until it is light brown and dry grind it in the mixie to a fine powder.
Mix it with the rice flour.
Add butter, asafoetida, and salt to taste.
Add water to make thick dough.
Make small balls of the dough and spread them on a wet towel.
Heat the oil and test fry one or two cheedai covering the oil partially with a lid because at times the dough splits miserably or even splutters.
Then fry remaining cheedai until golden colour.
Put 10-15 cheedai at a time in the oil.
- 2 Cups raw rice
-1/4 Cup urad dal
-1/4 Cup butter
- A pinch asafoetida
-2 table spoons of finely cut coconut
- Oil for deep frying
- Salt to taste
Cooking Instructions-
Soak rice in water for an hour and drain it.•Now spread it over a piece of cloth or paper.
After 2-3 hrs grind it in a mixie.
Fry the rice flour on low heat until brown. (You can use the packed rice floor to prepare the cheedai alternatively.
Sift through a coarse sieve so that there are no lumps.
Fry the urad dal until it is light brown and dry grind it in the mixie to a fine powder.
Mix it with the rice flour.
Add butter, asafoetida, and salt to taste.
Add water to make thick dough.
Make small balls of the dough and spread them on a wet towel.
Heat the oil and test fry one or two cheedai covering the oil partially with a lid because at times the dough splits miserably or even splutters.
Then fry remaining cheedai until golden colour.
Put 10-15 cheedai at a time in the oil.
VELLA (SWEET) DOSAI
Ingredients-
Wheat flour- 2 cups
Rice flour- 1/4 cup
Jaggery- 1 cup
Coconut, grated- half a coconut
Cardamom powder of 5 to 6 pieces
Ghee/Oil – as required
Preparation-
Mix jaggery with 2 cups of water. Add wheat flour, rice flour, coconut, & powdered cardamom . Mix well. Pour some batter in on hot tawa &roast with ghee. Serve hot.
Wheat flour- 2 cups
Rice flour- 1/4 cup
Jaggery- 1 cup
Coconut, grated- half a coconut
Cardamom powder of 5 to 6 pieces
Ghee/Oil – as required
Preparation-
Mix jaggery with 2 cups of water. Add wheat flour, rice flour, coconut, & powdered cardamom . Mix well. Pour some batter in on hot tawa &roast with ghee. Serve hot.
VELLA CHEEDAI (Sweet Cheedai)
Ingredients-
Rice flour- 2 cups
Jaggery, grated- 1/2 cup
White sesame seeds- 1 tsp
Ghee- 2 tsp
Coconut pieces- 1 tbsp
Oil- for frying
Preparation-
Make thick & hot jaggery syrup. Add sesame seeds, coconut, & ghee. When cool, add riceflour & make small balls (Cheedais). Deep-fry
Rice flour- 2 cups
Jaggery, grated- 1/2 cup
White sesame seeds- 1 tsp
Ghee- 2 tsp
Coconut pieces- 1 tbsp
Oil- for frying
Preparation-
Make thick & hot jaggery syrup. Add sesame seeds, coconut, & ghee. When cool, add riceflour & make small balls (Cheedais). Deep-fry
STUFFED BRINJAL CURRY
Brinjals, small - 250 gms
Red chillies - 5
Dhaniya - 1 tbsp
Peppercorns - 1 tbs
Channal dal - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - a few sprigs
a small piece of tamarind
Salt - to tasteOil - 3 tbsp
To make this very simple preparation, first wash the vegetables well in water and dry them free of water. Slit brinjals into 4 pieces upto three fourths length and dip them in in salted water. Next, roast red chillies, dhaniya, peppercorns and channa dal in half a tablespoon of oil for a few minutes. Add the tamarind at the end and allow them to cool for a while. After a few minutes grind them coarsely, add salt and stuff them inside the cut brinjals, taking care not to break the vegetables. In the same kadai, take couple of tablespoons of oil and toss some mustard seeds and curry leaves in. Once the seeds stop spluttering, add the spice-coated brinjals to the kadai and mix well in the oil. Cook in a slow fire, tossing the shiny vegetables every so often till it is well cooked. Serve hot with rice and onion sambhar.
Friday, October 3, 2008
BISI BELE BATH
Ingredients:Basmati rice-1 cup(washed and drained)RedgramDal/Tur dal-
2 cupsTurmeric powder-1/2 tspOil-1tbsp
Mixed vegetables-1 1/2 cup(Chopped)(Drumstick,Potato,beans, carrots, bell pepper, ridge gourd, turnip, peas)Onion-1 (Chopped)Tomato-2 (Chopped)
Tamarind paste-1/2 tspJaggery powder-1tsp
Curry leaves-2 sprigsGhee-2tbsp Coriander leaves-2tbsp(Chopped)
Bisibelebath Masala-2tbspSalt -as required
Seasoning:
oil-1tspMustard seeds-1tsp
Dry Red chillies-2 or 3Curry leaves-1 sprig
Capsicum-1/2(Chopped into pieces)(optional)
Cashew nuts-25g Method:Pressure cook dal with 1tsp
oil and turmeric for 3 whistles.
Cook rice separately with a little salt added.
To the cooked dal add onions and vegetables and allow it to cook.
Once the vegetables are half done, add rice.(Alternatively you could pressure cook dal,rice and vegetables together till they are well cooked, a little experience is required to get the correct timing for it depends on the quality of your rice and dal)
Keep stirring, add water if required.
Now add the Bisibelebathmasala, tomato, tamarind paste,jaggery,curry leaves and add more salt,if required .
Mix it well and keep stirring so that it doesnt stick to the botttom of the vessel.
Add ghee and simmer it until the mixture becomes quite soggy.
Remove from the stove.Prepare the seasoning withHeat Ghee in a pan, add mustard seeds,dry red chillies,curry leaves and cashewnuts.
If you want to present a pleasant display and flavour, roast some capsicum also in the ghee.Pour the seasoning to the rice-dal-veg mixture and mix well.Garnish with coriander leaves.Serve hot hot with Raita.(Once cold, Bisibele bath doesnt taste good.)
BisibeleBath Masala:
I am not sure anyone has the patience to prepare the masala at home nowadays. If you are not patient, you could go for any standard BisibeleBath Masala available in Indian shops(like MTR for example).
But if you would like to prepare it at home, stick to the following recipe.
Ingredients:
Ghee-1tsp
Bengal gram-1tbsp
Black gram-1tbsp
Bayleaves-2Fenugreekseeds-1/2tsp(Methi)
Asafoetida-1pinch(Heeng)
Coriander seeds-1tbsp
Poppy seeds-1 tbsp (Khuskhus)
Copra/Dessicated coconut-1/2 cup
Dry red chillies-8-10
Cloves-3
Cardamom pods-2
Cinnamon stick (Chakke in Kannada)-1 inch-broken into pieces
Method:
Heat Ghee in a pan, add all the masala ingredients (except dry coconut) and roast until it becomes lightly brown in colour.Remove it from the stove and mix with dry coconut. Grind to a smooth paste with water.(If you want to store the masala,you could fry the coconut also lightly and grind together everything to a fine powder and store it in air tight container)
2 cupsTurmeric powder-1/2 tspOil-1tbsp
Mixed vegetables-1 1/2 cup(Chopped)(Drumstick,Potato,beans, carrots, bell pepper, ridge gourd, turnip, peas)Onion-1 (Chopped)Tomato-2 (Chopped)
Tamarind paste-1/2 tspJaggery powder-1tsp
Curry leaves-2 sprigsGhee-2tbsp Coriander leaves-2tbsp(Chopped)
Bisibelebath Masala-2tbspSalt -as required
Seasoning:
oil-1tspMustard seeds-1tsp
Dry Red chillies-2 or 3Curry leaves-1 sprig
Capsicum-1/2(Chopped into pieces)(optional)
Cashew nuts-25g Method:Pressure cook dal with 1tsp
oil and turmeric for 3 whistles.
Cook rice separately with a little salt added.
To the cooked dal add onions and vegetables and allow it to cook.
Once the vegetables are half done, add rice.(Alternatively you could pressure cook dal,rice and vegetables together till they are well cooked, a little experience is required to get the correct timing for it depends on the quality of your rice and dal)
Keep stirring, add water if required.
Now add the Bisibelebathmasala, tomato, tamarind paste,jaggery,curry leaves and add more salt,if required .
Mix it well and keep stirring so that it doesnt stick to the botttom of the vessel.
Add ghee and simmer it until the mixture becomes quite soggy.
Remove from the stove.Prepare the seasoning withHeat Ghee in a pan, add mustard seeds,dry red chillies,curry leaves and cashewnuts.
If you want to present a pleasant display and flavour, roast some capsicum also in the ghee.Pour the seasoning to the rice-dal-veg mixture and mix well.Garnish with coriander leaves.Serve hot hot with Raita.(Once cold, Bisibele bath doesnt taste good.)
BisibeleBath Masala:
I am not sure anyone has the patience to prepare the masala at home nowadays. If you are not patient, you could go for any standard BisibeleBath Masala available in Indian shops(like MTR for example).
But if you would like to prepare it at home, stick to the following recipe.
Ingredients:
Ghee-1tsp
Bengal gram-1tbsp
Black gram-1tbsp
Bayleaves-2Fenugreekseeds-1/2tsp(Methi)
Asafoetida-1pinch(Heeng)
Coriander seeds-1tbsp
Poppy seeds-1 tbsp (Khuskhus)
Copra/Dessicated coconut-1/2 cup
Dry red chillies-8-10
Cloves-3
Cardamom pods-2
Cinnamon stick (Chakke in Kannada)-1 inch-broken into pieces
Method:
Heat Ghee in a pan, add all the masala ingredients (except dry coconut) and roast until it becomes lightly brown in colour.Remove it from the stove and mix with dry coconut. Grind to a smooth paste with water.(If you want to store the masala,you could fry the coconut also lightly and grind together everything to a fine powder and store it in air tight container)
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