Ingredients:
50g sev
50gms coarsely crushed ompodi
100g flattened rice (aval)
1 tsp chilli powderr
1 tsp chaat masala
1 small onion, very finely chopped
2 tbsp finely chopped raw mango
2 green chillis, deseeded, finely chopped
2 garlic cloves, very finely chopped (to liking)
finely chopped coriander leavess
juice of 1 lemon
tamarind chutney (tamarind ground with water)
mint chutney (mint/pudina leaves ground with salt and 2 green chillies)
salt to taste
Method:
Mix all the ingredients together well in a bowl.
Take care to add chilli powder only as per requirement and not more
Serve immediately.
Wednesday, February 4, 2009
Palak Paneer
Ingredients:
North Indian fresh Palak (not the frozen one) 1/2 kg
Paneer 100 grams
Onion 1
Butter 3 tbsp.
Cashew and ground nuts mixed and powdered-1 spoon
Cumin seeds 1 tsp.
Salt to taste
Black pepper powder 1/4 tsp.
Ginger-garlic paste 3/4 tsp.
Green chilli paste 1/2 tsp.
Garam Masala Powder 1 tsp.
Vegetable oil as required
Method:
1. Cut the palak leaves into small pieces and grind it raw in the mixie with some water to a semi solid consistency.2. Cut paneer into small cubes. Keep 3 cubes separately for decoration.
3. Heat oil in a pan. Fry the paneer pieces on 'medium' heat till they turn slightly brown. Set the paneer pieces aside.
4. Heat 2 tbsp. of butter. Fry cumin seeds. Add chopped onion. Fry until the onions become pink.
5. Add salt, black pepper powder, garam masala, green chilly, ginger garlic paste and fry for one minute.
6. Add ground spinach and cook the content for 10 minutes till done.
7. Add cashew/ground nut powder
8. Add the paneer, mix well.
9. Garnish with coriander leaves and it is ready for serving.
North Indian fresh Palak (not the frozen one) 1/2 kg
Paneer 100 grams
Onion 1
Butter 3 tbsp.
Cashew and ground nuts mixed and powdered-1 spoon
Cumin seeds 1 tsp.
Salt to taste
Black pepper powder 1/4 tsp.
Ginger-garlic paste 3/4 tsp.
Green chilli paste 1/2 tsp.
Garam Masala Powder 1 tsp.
Vegetable oil as required
Method:
1. Cut the palak leaves into small pieces and grind it raw in the mixie with some water to a semi solid consistency.2. Cut paneer into small cubes. Keep 3 cubes separately for decoration.
3. Heat oil in a pan. Fry the paneer pieces on 'medium' heat till they turn slightly brown. Set the paneer pieces aside.
4. Heat 2 tbsp. of butter. Fry cumin seeds. Add chopped onion. Fry until the onions become pink.
5. Add salt, black pepper powder, garam masala, green chilly, ginger garlic paste and fry for one minute.
6. Add ground spinach and cook the content for 10 minutes till done.
7. Add cashew/ground nut powder
8. Add the paneer, mix well.
9. Garnish with coriander leaves and it is ready for serving.
Aloo-Gobi Masala
Ingredients:
Cauliflower 1/2 kg.
Potato ( medium size) 2
Onions finely chopped 1
Tomato finely chopped 1
Green peas 1/2 cup
Ginger paste 1/2 tsp.
Garlic paste 1/2 tsp.
Thinly sliced Green Chilli 2
Cumin powder (Roasted) 1 tsp.
Red chilli powder 1 tsp.
Turmeric Powder 1/4 tsp.
Garam masala powder 1 tsp.
Coriander powder 1/2 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Chopped green coriander leaves for garnishing
Method:
1. Cut cauliflower and potato into medium sized cubes and thoroughly wash it.
2. Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds. Medium grind a part of cut onion and tomata to a rough paste.
3. Add remaining part of chopped onions to the oil and fry over medium heat until light golden brown. Add chopped tomato and green peas. Cook until tender.
4. Add red chilli powder, cumin powder, turmeric powder, dry coriander powder, garam masala, salt and the pureed tomato-onion and mix well.
5. Add cauliflower and potato and stir. Saute for 5 minutes. Cover the pan / kadhai and cook over medium heat until tender. Ocassionally stir it to prevent sticking to the bottom.
Garnish with coriander leaves and serve hot.
Cauliflower 1/2 kg.
Potato ( medium size) 2
Onions finely chopped 1
Tomato finely chopped 1
Green peas 1/2 cup
Ginger paste 1/2 tsp.
Garlic paste 1/2 tsp.
Thinly sliced Green Chilli 2
Cumin powder (Roasted) 1 tsp.
Red chilli powder 1 tsp.
Turmeric Powder 1/4 tsp.
Garam masala powder 1 tsp.
Coriander powder 1/2 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Chopped green coriander leaves for garnishing
Method:
1. Cut cauliflower and potato into medium sized cubes and thoroughly wash it.
2. Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds. Medium grind a part of cut onion and tomata to a rough paste.
3. Add remaining part of chopped onions to the oil and fry over medium heat until light golden brown. Add chopped tomato and green peas. Cook until tender.
4. Add red chilli powder, cumin powder, turmeric powder, dry coriander powder, garam masala, salt and the pureed tomato-onion and mix well.
5. Add cauliflower and potato and stir. Saute for 5 minutes. Cover the pan / kadhai and cook over medium heat until tender. Ocassionally stir it to prevent sticking to the bottom.
Garnish with coriander leaves and serve hot.
Saturday, January 10, 2009
PESARATTU (ANDHRA STYLE MOONG DAL DOSA)
Ingredients for 8 - 10 pesarattus:
2 cups whole moong dal
2 tbsp rice
1 inch piece of ginger, peeled and finely minced
1 large onion, finely chopped
5-6 small green chilies, finely chopped
½ cup coriander leaves, finely chopped
1 tbsp cumin seeds
salt to taste
oil (as used for regular cooking)
METHOD:
Soak the whole moong dal, rice and cumin seeds for 5-6 hours in enough water to cover. After soaking is over, drain well and grind into a slightly thick batter using water as needed. Transfer to a large mixing bowl and add the chopped green chilies, ginger, onion, coriander leaves and salt. Mix well to combine and set aside.
Using a flat tawa or flat cast iron griddle on medium high heat, add a little oil and spread evenly to coat the entire surface. When hot, add a large ladle full of the batter to the center of the hot tawa. Using the back of the ladle, spread the batter evenly into a thin layer like a crepe. Let the pesarattu become golden and crispy (2-3 minutes) before turning it on the other side. Add a little oil if needed, remove after 1-2 minutes and serve with your favorite chutney.
2 cups whole moong dal
2 tbsp rice
1 inch piece of ginger, peeled and finely minced
1 large onion, finely chopped
5-6 small green chilies, finely chopped
½ cup coriander leaves, finely chopped
1 tbsp cumin seeds
salt to taste
oil (as used for regular cooking)
METHOD:
Soak the whole moong dal, rice and cumin seeds for 5-6 hours in enough water to cover. After soaking is over, drain well and grind into a slightly thick batter using water as needed. Transfer to a large mixing bowl and add the chopped green chilies, ginger, onion, coriander leaves and salt. Mix well to combine and set aside.
Using a flat tawa or flat cast iron griddle on medium high heat, add a little oil and spread evenly to coat the entire surface. When hot, add a large ladle full of the batter to the center of the hot tawa. Using the back of the ladle, spread the batter evenly into a thin layer like a crepe. Let the pesarattu become golden and crispy (2-3 minutes) before turning it on the other side. Add a little oil if needed, remove after 1-2 minutes and serve with your favorite chutney.
Saturday, October 11, 2008
OMPODI
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.
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.
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.
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