The sweet appams are prepared for many festivals in India. It is made during Ganesh Chaturthi, Krishna Janmashtami to name a few. You can prepare this on any day if you just feel like having something sweet and tasty. This is one of my all time favourites and I just find it very difficult to have a control on the count of appams I eat!!! Normally, when we plan for any deep fry dish at home, I kind of control the quantity made so that the cholestrol levels don't shoot up further. But, when we plan for appams, I am usually quite liberal and prefer to forget about the cholestrol levels....
Tuesday, October 13, 2009
Sweet Appams - Festival special
The sweet appams are prepared for many festivals in India. It is made during Ganesh Chaturthi, Krishna Janmashtami to name a few. You can prepare this on any day if you just feel like having something sweet and tasty. This is one of my all time favourites and I just find it very difficult to have a control on the count of appams I eat!!! Normally, when we plan for any deep fry dish at home, I kind of control the quantity made so that the cholestrol levels don't shoot up further. But, when we plan for appams, I am usually quite liberal and prefer to forget about the cholestrol levels....
Monday, October 12, 2009
Paneer Shashlik
Monday, July 20, 2009
Eggless chocolate cake with chocolate frosting
1 Mix butter and cocoa into a smooth paste.
Thursday, June 4, 2009
Double Beans Pulao with Mirchi Ka Salan
I Know that its been a long time and some people are very good at giving excuses!!!! I thought that I've got some good reasons to start off again after the summer vacation...Pranav's school has started which means more time for myself and one more good reason is that we've a new and better camera. I'm sure the clarity of pictures are going to be much better...with the Cannon Digital camera.
I made this Double Beans pulao and Mirchi ka Salan for lunch and I can assure you that its a good combination. Try it out and give me your comments.
Double Beans Pulao
Ingredients
Basmati Rice / Jeera Rice 1 ½ cups
Whole Spices( Bay leaves, green cardamom, black cardamom, cloves, cinnamon)
Kasuri methi – 2 tablespoons
Fresh Double beans – 1 ½ cups
Onions – 2 sliced
Green chillies – 2 slit
Turmeric powder – 1 tsp
Beaten curd – ½ cup
Ghee /Oil – 3 tablespoons
Procedure
Wash and soak the rice for 20 mins.
In a cooker, add ghee and oil and add the whole spices, kasuri methi, turmeric powder and onions and saute’ for 5 mins till the onions are translucent.
Add the beaten curd and stir for a few more mins.
Mix in the double beans, rice and water. I added 1 ½ cups of water, i.e in the proportion of 1:1. No extra water is required as no vegetables are added.
Close the cooker and switch off after 2 whistles.
Open after 15 mins and an aromatic Double Beans Pulao is ready!
Note: If you do not have fresh double beans, please soak them overnight.
Mirchi Ka Salan
This is a nice side dish for Pulao or Biryani if you are tired of the raitas. The gravy is also quite different from the normal onion tomato based gravies. There’s nothing to panic seeing the name as it is non spicy. Try it to believe it!!
Ingredients
Green Chillies – 10 slit slightly and deseeded –this takes away the spice. We can use the normal green chillies or the big ones based on availability.
Tamarind paste – 2 cups from lemon sized tamarind
For the masala
Groundnuts – one handful
White Til seeds – one handful
Corriander seeds – 1 ½ tablespoon
Jeera – ½ tsp
Coconut -1 handful
Onions – 2
Procedure
Dry roast all the ingredients individually except onions, coconut and jeera.
Fry the onions in a little oil till light brown and grind all the masala ingredients into a smooth paste. There is no need to roast jeera and coconut.
Heat oil in a kadai and add the green chillies and fry for a while till they change colour.
Add the tamarind paste and allow it to boil for 5 mins.
Add the ground masala and stir continuously for another 3-5 mins.
The Mirchi ka Salan is ready to be served. You can garnish it with coriander leaves if you wish..
Enjoy this wonderful combination…!
Wednesday, November 26, 2008
Simple and Tasty Peas Pulao - Kids Special
Fresh / Frozen Peas – 1 ½ cups
Black Cardamom -1
Green Cardamom – 4
Cloves – 4-5
Cinnamon – 1 small piece
Green Chillies – 2
Garlic – 4 cloves
Onions – 2 chopped
Bay leaves – 2
Garam Masala powder – 1 tsp (optional)
Ghee – 2 tablespoons
Procedure
2. Heat ½ spoon ghee in a cooker (I use Hawkins Handi cooker) and add bay leaf, black cardamom, rice and water and pressure cook the rice. I used 2 cups of water for the 1 ½ cups of rice and kept it for 2 whistles.
3. While the rice is cooking, cook the peas in microwave for 3 mins.
4. Add the remaining ghee in a big kadai and add all the spices, onions and fry well.
5. Add the peas and cooked rice, salt and garam masala powder.
6. Garnish with chopped coriander leaves and fried cashew nuts.
Variation
You could grind the spices along with garlic, green chillies and coriander leaves for more spice instead of adding them as it is.
Monday, November 24, 2008
Raw Tomato dry Subji / Thakali Kai podi karameedu
I love raw tomatoes a lot and try out various dishes or curries with it. You will have to patiently pick out raw tomatoes from the load of tomatoes as it may not be sold as a vegetable in itself. I'm lucky because my father-in-law does the vegetable shopping at home!!!
This tangy and spicy dish is great with plain rice or curd rice. You can try this same procedure with brinjal, ladies finger and capsicum too.
Ingredients
Raw tomatoes - 1/2 kg
Oil - 2 tablespoons
Homemade Curry Powder - 4-5 tablespoons
Coconut - 4-5 tablespoons
Salt- to taste
Curry leaves- a few
Mustard seeds - 1 tsp
Asafoetida/Hing - 1 tsp
Turmeric powder - 1 tsp
For Curry powder
Channa Dhal - 1/2 cup
Urad dhal - 1/2 cup
Corriander seeds - 1 cup
Red chillies - 10
Dry roast all the ingredients and grind it into a coarse powder. It stays fresh for nearly 3 months if stored in an air tight container.
Procedure
1. Cut the raw tomatoes into quarters and keep it aside.
2. Heat oil in a kadai and add mustard seeds, hing, turmeric and curry leaves.
3.Add the raw tomatoes and salt and saute' for a few mins till the tomatoes become soft. Please ensure that the tomotoes don't get mashed.
4. Add the homemade curry powder lavishly along with grated coconut and remove from the stove.
5. Serve hot with plain rice or curd rice.