Friends,
Sorry for the long gap. I had to do a emergency visit to India, so couldn’t inform you guys about my absence. All right, am back to Blogging. I was going through all the fellow bloggers site and found too many interesting recipes and pic’s. Yes, iam going to post from tom and do vist my blogs. Thanks for all the friends who had kept visiting my blogs and enquiring about my absence.
The banana tree is the highly valuable tree right from fruit, flower, leaf to trunk everything can be consumed. Also it holds many auspicious values. You see can banana tree grown in almost all the houses in India bcz of the usefulness, in addition to that it also beautifies the garden. This recipe is an authentic tamilnadu delicacy. It is great for starter and tastes good with any type of chutney’s. Many of us, don’t do this at home as it very time consuming to clean the banana flower. I agree too, it took me nearly an hour to clean a single medium size flower. But the taste of the vadai is worth the time.
Ingredients:
Banana flower- 1
Channa dhal- 1/2 cup
Toor dhal- 3/4 cup
Red chilies-3
Whole pepper-1 tsp
Jeera- 1 tbsp
Fennel seeds-1 tbsp
Ginger- 1inch piece
Garlic-3 cloves
Cilantro- 3 stks
Mint-10 leaves
buttermilk- 2 tbsp
Salt
oil- for frying
To grind:
Channa dhal- 1/2 cup
Toor dhal- 3/4 cup
Red chilies-3
Whole pepper-1 tsp
Jeera- 1 tbsp
Fennel seeds-1 tbsp
Ginger- 1inch piece
Garlic-3 cloves
Method:
Dilute the 2 tbsp of buttermilk in 2 cups of water and keep it aside. Peel the purple cover of the flower and pull out the flower bunches of each layer. Next, remove the stamens of each florets and chop them into fine pieces. Put the chopped flowers in buttermilk water along with pinch of turmeric . Soak all the above said ingredients for about an hour and grind it coarsely. Drain the excess water from the chopped flowers and add it to the mixture. Chop the cilantro and mint and add it to the mixture. Make vadas and deep fry it. I prefer oval shaped vadai rather than the usual round shape. Serve it hot with chutney.
I tried Latha’s paneer roll and it came out good. It is such an awesome recipe with very less work and time required. The only variation i did was, i used peas along with the paneer and potato.
Ingredients:
Rice-1 cup
moong dhal-1 cup
pepper-1 tbsp
jeera-1tbsp
green chilies-2
curry leaves-6
ghee-2tbsp
cashews-4
hing-2tsp
Method:
Pressure cook the rice and dhal together for about 4 whistles with more water. Mash the cooked rice and dhal and keep it aside. Heat oil and ghee and season it with mustard, jeera and hing. Put the whole pepper, green chilies, broken cashews and curry leaves and fry for 1 minute. Add all the fried ingredients to the rice and mix it well. The rice should be little watery. If it is too thick then add little water and allow it to boil. Serve it hot with egg plant kotsu.
The waffles and Pancakes are my favorite breakfast they are very similar in taste of course both the recipe calls for same the ingredients except that waffles has to be cooked in a waffle maker whereas pancakes are made like thick dosai. You get good waffles in the stores but once a while you can try making it at home. As home made foods has a special taste and flavor. This time i made waffles in bulk and froze. It stays good for 1 month, but even before that i will finish it off.
Ingredients:
All purpose flour- 1 3/4 cup
Eggs-3
milk-1 cup
baking soda-1/2 tsp
sugar-3 tbspn
salt-1 tsp
vegetable oil- 3 tbsp
Method:
Sift the flour and mix all the dry ingredients together. Separate the egg yolks and white. Beat the egg white to stiff. Now add the yolks and beaten egg white to the dry ingredients and beat it again. Pour it in the hot waffle iron and cook it for about 6 to 7 min’s. Serve it with maple syrup. Instead of milk, buttermilk can also be used. The above said measurements produces 10 waffles.
This is the only sweet which i can make good. I learnt this from my friend and it takes only 30 min to prepare this sweet. Very simple to make and it just melts in your mouth.
Ingredients:
Badam-1cup
Sugar-11/4 cup
ghee-1/4 cup or 5tbspn
milk-1/4 cup
Method:
Soak badam in hot water and peel the skin. Grind it to fine paste along with 1/4 cup milk. Take a pan and dissolve the sugar and allow it to boil. The melted sugar should be of sticky consistency, that is when you touch it with your hand it should form a single thread.
Now add the badam paste to it and keep stirring it. once the raw smell of the badam disappears now add the ghee spoon by spoon. Mean while, take a foil and rolling pin and grease it with ghee. When the mixture separates from the pan remove from the heat and put the mixture into the foil and roll it flat for about 1 inch thickness. Cut it into diamond shape and allow it to cool.
Ingredients:
Basmati rice-2 cups
Frozen veggies-2 cups
Red chilly flakes-1tsp
Garlic-1 clove
Spring onions- 1/2 cup(chopped)
Soy sauce-1tbsp
egg-2
Ajinomoto-1tsp
Salt & Pepper- as required
Method:
Cook the rice separately in a pan such that the grains doesn’t stick to each other. Add pinch of salt and 1 spoon of oil while cooking the rice. Allow it to cool and keep it aside.Now, take a non stick pan and heat the olive oil. Add the finely minced garlic and fry it. It adds more flavor to the rice. Add red chilly flakes and fry it. Add the frozen veggies and saute it . Add the spring onions and fry it. Now add pepper, salt and Ajinomoto. Add soy sauce and stir it well. Now add the cooked rice and mix it well. Scramble the egg separately and add to the rice. After seeing Rashmi’s(Websamayal) fried rice i too tried the side dish of Annita’s-(My Treasure My Pleasure ’s) Gobi recipe. It came out good.
Ingredients:
Pastry sheet-1
Potato-3
Peas-1/2 cup
Green chilies-3
Ginger garlic paste-1tbsp
Turmeric powder- 1pinch
garam masala powder- 1 tbsp
lime juice-1/4 tbsp
Method:
Thaw the pastry sheet to room temperature and keep it aside or else you can heat the sheet in microwave for about 30 seconds. Boil the potatoes and mash it with hands. Heat the oil in the kadai and saute the onions and green chilies. Add ginger garlic paste and fry it nicely. Add the peas and give it a fry. Add the mashed potatoes and mix it well. Finally add 1 spoon of garam masala powder and lime juice. Now cut each pastry sheet into 3 halves. Take 2 spoons of potato stuffing and place it in one side of the sheet. Now fold the sheet and seal all the sides with water. Preheat the oven to 350 degree and bake the puff’s for about 40 minutes. Serve it hot with ketchup.
If you have lots of mullangi then you can try this recipe once. I learnt this recipe from my m-in-law. Most of us think that mullangi can only be used for sambhar, but there are too many different recipes available. It can be used in salad, raita and in chapathi too. I will try to post all the recipes one by one.
Ingredients:
Mullangi(Radish) - 1 medium size
Tomato-1 medium size
Coriander seeds- 2 tbsp
Jeera - 1 tbsp
Fennel seeds-1tbsp
Green chilies-3
Roasted gram/ yellow split gram/pottu kadalai powder- 1tbsp
Method:
Finely chop the mullangi and keep it aside. Fry the coriander seeds, jeera and fennel seeds in little oil one by one. Let it cool and grind it along with the tomato. Heat oil in the kadai and pour this gravy and fry it nicely. Add salt as required. Add the chopped mullangi and mix it well in the gravy. Saute it for nearly 10 minutes, by then the mullangi will be almost cooked. Then pour 1 cup of water and allow it to cook for 5 to 6 minutes. Lastly add 1 spoon of pottu kadalai powder and mix it well. Switch off the stove and garnish it with cilantro. Put this gravy in middle of the chapathi and roll it. Now chapathi roll is ready!
It been a while since i posted my recipes. I had a lazy week, I didn’t do any work which iam supposed to do in routine. I didn’t vacuum the house, didn’t clean the rest rooms, a load of clothes are waiting to be pressed and didn’t go for walking too…. I asked myself, What could be the reason? The answer is the weather change. It is getting chill and drizzling often, indeed the body required a break to get accustomed with the drowsy weather. So for this whole week, i made simple foods like sandwich, noodles, pasta, chapathi roll etc. Today i tried Pasta in our Indian method it really came out good. Here goes the recipe:
Ingredients:
Pasta-2 cups
Onions- 1 medium size
Sambhar powder- 1 spoon
Ginger garlic paste-1 tbsp
Olive oil-2 tbsp
Pasta sauce-2 tbsp
salt-as required
Method:
Cook the pasta for about 15 minutes with pinch of salt and 1teaspoon of oil. Drain the pasta and put it in cold water so that it does not get cooked futher. Pour oil in the kadai and saute the finely chopped onions. Add the ginger garlic paste and fry it till the raw smell goes. Then add 1 spoon of sambhar powder and fry it nicely. Add salt. Add the drained pasta and stir it well in the masala. Add the finely chopped cilantro and mix it well. Finally add the two spoon of Prego pasta sauce and mix it well. Optional: Instead of pasta sauce you can use the tomato puree.