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Friday, December 24, 2010

Besan Parre



Ingredients:

Besan/ Gram flour: 1/2 cup
Chilli powder: 1/2 tea spoon
Cumin seeds: 1/2 tea spoon
Turmeric Powder: 1/2 tea spoon
Salt to taste and luke warm water to make dough.

Method:

Step1: Mix the above ingredietns and make a dough (like chapathi dough consistency)
Step2: Dust both sides in gram flour and roll it using a rolling pin (like how a chapathi is done).
Step3: Cut vertically and horizontally into small pieces (or u can even make it into dimond shape).
Step4: Deep fry in oil.

Simple and yummy parre is ready!! :)

Wednesday, December 22, 2010

Tomato Dhal



Ingredients:

Toor dhal: 1 cup (boiled and mashed well)
Tomato: 3 large (finely chopped)
Onion; 1 small (finely chopped)
Green chillies: 2 (finely chopped)
Ginger and garlic: 1 tea spoon
Tamrind paste: 1/2 tea spoon
Asafoetida: 1 tinge
Turmeric and chilli powder: 1 tinge

For the masala:

Dhaniya: 1/2 tea spoon
Cinnamon, bay leaf, clove powder: 1 tinge


Method:


Step1: Grind the masala into fine powder.
Step2: Boil toor dhal with trmeric powder, chilli powder, salt and hinge. (Add 1 cup of dhaal and four cups of water while boiling).
Step3: Fry finely chopped onions, tomatoes, ginder, garlic, green chllies in oil.
Step4: Mix the boiled dhal in the tomato-onion mixture. Add tamrind and the dry masala.
Step5: Bring to boil and turn off the flame. Garnish with cilantro and add tempering if required.

I have adoped this recipe from an aunty (Lakshmi) who cooks really well. I love the tomato dhaal that she makes...will be simple yet tastes really well.

Best with chapathi. Can be had with plain rice and ghee too :)

Wednesday, December 8, 2010

Capsicum/Bell pepper rice




Ingredients:

Capsicum -2 large (finely chopped)
Onion - 1 large (finely chopped)
Cummin seeds: 1 tea spoon
Green chillies: 2 (finely chopped)
Ginger: 1 tea spoon (finely chopped)

For the dry masala:

Ground nuts: 1/2 cup
Mustard Seeds: 1 tea spoon
Pepper cons: 1/2 tea spoon
Channa dhal: 1 tea spoon
Dhaniya: 3 tea spoon

Method:
Step1: Dry roast the masala.
Step2: Fry onions, green chillies, ginger, cummin seeds in oil.
Step3: Add capsicum to it and close the lid for 2 mins.
Step4: Add dry masala and enough water.
Step5: Add rice and mix well.
Garnish with cilantro if required.

Simple but yummy capsicum rice is ready !!

Tuesday, December 7, 2010

Pineapple pachadi



Ingredients:

Pineapple: 1 cup (finely chopped)
Coconut: 1/2 cup
Green chillies: 3-4
Pepper cons: 4-5
Red chillies: 2-3
Cumin seeds: 1 tea spoon
Mustard seeds: 1 tea spoon
Urad dhal: 1 tea spoon
Asafoetida: 1 tinge
Cilantro for garnishing

Method:

Step1: Cook pineapple in boiling water until it turns soft.
Step2: Grind coconut, green chillies, pepper cons.
Step3: After the pineapple cools down, transfer it to a blender and blend it into a fine paste.
Step4: Mix the coconut, green chillies and pepper cons paste with the pineapple and heat the mixture for 5 minutes.
Step5: For tempering use mustard seeds, cumin seeds, urad dhal, asafoetida and red chillies.

Add few chunks for pineapple and garnish with cilantro.

Sunday, December 5, 2010

Methu Vada



Ingredients

Urad dhal: 1 cup
Green chillies: 2 (chopped)
Ginger: 1 tea spoon (chopped)
Pepper cons: 4-5 pieces
Oil to fry
Salt to taste
Cilantro/curry leaves

Method:

Step1: Soak urad dhal in water over night
Step2: Filter all the water and transfer the dhal to a blender
Step3: Add green chillies, ginger, pepper cons, salt, cilantro/curry leaves.
Step4: Heat oil for 5 minutes. Wet hands in water for few seconds and take a small quantity of the batter. Make it into small balls with a whole in the middle. Deep fry in oil.

Methu vada is ready :)