Diwali recipes

Wednesday, October 31, 2007

SPAGHETTI WITH TOMATO

No this is not a recipe...This is for the beautiful monthly event click -- This month "show us your noodles" ...
First of all I would like to thank Jai and bee for conducting and hosting such an interesting event in the blog world. It really inspires and helps to improve the skills in each and every blogger ....
First time trying to participate.
The camera I used is Nikon D40x...Other than that I don't have any idea about the camera as I am Zero in this ...I tried different angle and zoom....




  • And lastly I made my mind to send this one below to J & B's Click - show your noodles event...Hope you all like this one...!!



Please dont skip my other post today Gobi paratha ....
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Tuesday, October 30, 2007

Gobi paratha recipe, How to make cauliflower paratha

gobi-paratha-recipe

Gobi paratha recipe - Cauliflower is grated and cooked with masala powders. Simple and heathy breakfast or dinner. There are so many ways to make this gobi paratha. Different people do in different ways. Even you all people know how to make this, still as a beginner, I made it this way.

DSC_0710

Gobi Paratha is my brother’s favourite dish...he requested to post this last week itself..but since I haven't tried this before,so I first asked my north Indian friend, Sangeeta and did it today...So here you go my dear brother... : )

Gobi paratha recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 10 mins    |  Cook time: 10 mins    Serves: 4

Ingredients

Wheat flour - 1 cup

Salt - as needed

Oil - 1 tbsp


Ingredients
For stuffing

Cauliflower - 1 big

Coriander leaves(chopped) - 1/2 cup 

Ginger(finely chopped) - 3/4 tsp

Green chilly (chopped)  - 1

Turmeric powder - 1/4 tsp

Garam masala powder - 1/2 tsp

Red chilly powder - 3/4 tsp

Asafoetida - a pinch

Cumin seeds - 1 tsp

salt and oil as needed

METHOD - For dough

  1. Mix wheat flour (atta) with salt and oil,well. Then prepare a soft dough by adding luke warm water to the flour(it should not be stiff but soft...) and keep aside.
  2. Usually I prepare and keep the dough for half an hour. At least 10 mins dough resting time should be given. After that, knead again and roll into a log, cut equal sized and roll it into balls.

How to prepare the stuffing

  1. Grate the flower part of the cauliflower using a grater,as shown in the picture. Keep ready the other ingredients required for the stuffing.
  2. step 3 how to make gobi paratha DSC_0684
  3.  Heat a pan with oil. Add  cumin seeds, asafoetida ,ginger,green chilli in order, give it a fry.
  4. Then add the grated  cauliflower, cook for a minute and add turmeric, red chilli and garam masala powders,coriander leaves and sprinkle salt (little only will be needed).
  5. Continue cooking for 5 minutes, with constant stirring. 
  6. Cook till the cauliflower turns soft.By this time it should have reduced into half the amount.
  7. Transfer to a bowl after done and cool down.Gobi paratha stuffing

How to make paratha: Method 1 

  1. Take the prepared dough and roll into balls of big gooseberry size.(as shown)
  2. Roll the balls into chapattis and keep aside.
  3. gobi 2DSC_0692
  4. Take one chapatti and spread at least 2 tablespoon of the stuffing till the ends.
  5. Place another chapatti over this and first press gently over it, and then seal the ends and fold as shown in the picture.
  6. DSC_0702DSC_0694
  7. Sprinkle over some flour and spread into thin or thick parathas as per your desire..
  8. Heat tawa and add little oil and toast this parathas till golden in colour.
  9. DSC_0696-1DSC_0712

How to make gobi paratha method 2

  1. Roll a small mandarin( orange) sized ball of dough into thick circle. Fill the prepared stuff inside, equally as the dough size. Close it towards the centre as shown, pinch and flatten.How to make gobi paratha
  2. Spread to a thick paratha with generous dusting (I use maida for dusting) and cook it both sides on a hot tawa over medium flame. Press gently while cooking to get it done evenly browned.Cook gobi paratha method

Serve hot with any kind of raitha (boondi raita) or simply with pickle!

gobi-paratha

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Friday, October 26, 2007

BABY CORN GOLDEN FRIES/ FINGERS | BABY CORN RECIPES

baby-corn-golden fries

    We get this  baby corn golden fries in anandha bavan restaurant here in Singapore with this name...:)) Also we get it in hot chips restaurant, tastes great! This is nothing but our usual Baby corn Bajji. But I think in restaurants, the flour is different and also they add Ginger garlic paste … But I make it simple like this. Aj’s favourite snack…

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Thursday, October 25, 2007

Milk kesari recipe recipe (Paal kesari) Kesari using milk

Paal Kesari

I learnt paal kesari only after marriage after my MIL made this. Till then I used to hate sweets and wont eat much sweets. But I was surprised myself when I wanted to eat more ‘n’ more when she gave me some… That time I was pregnant… Smile May be that’s the reason. After that my whole taste and cravings were different from before. My hubby always likes milk Kesari over the ordinary Kesari…So here’s the recipe of Kesari using milk.

Milk kesari (Paal kesari) recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 5 mins    |  Cook time: 25 mins    Serves: 4

Ingredients

Sooji/rava - 1/2 cup

Sugar - 1 cup

Milk - 1 & 1/2 cup

Saffron or yellow food colour(Optional) - A small pinch

Elachi (optional) - 1 ,powdered

Ghee - 3 tbsp


Method

    • Roast rava with a teaspoon of ghee till nice aroma rises.
    • In a heavy bottomed vessel or a nonstic pan preferably,boil milk.
    • Add Roasted rava in a sprinkled way without forming any lumps,with constant stirring.
    • Simmer the stove and cook covered.(3-4 min approx)
    • Take care not to let burnt.. at the bottom of the vessel,as milk sticks to the vessel easily..
    • Add the sugar and again stir well with constant mashing,to avoid forming any lumps... If there are few lumps,mash them. Some can get mashed easily after the kesari gets thick.
    • After adding sugar,the kesari turns bit on runny side,but after sometime it will get thickened.
    • This milk kesari needs more sugar than the ordinary kesari  ...the ratio of sooji:sugar:milk is 1:2:3.
    • Add ghee little by little and keep stirring.
    • Add all the ghee and keep cooking till ghee oozes out.This totally takes some 6-8 minutes approx. 
    • Spread in a greased plate,decorate with cashews fried in ghee(optional)..!!Enjoy...

Notes:

  • Milk kesari is supposed to be white in colour and my MIL doesnt add any colour or cashew or elachi.This will give the milk taste dominantly.
  • I added a little saffron,hence the mild yellow colour.

Milk Kesari-Kesari using milk


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Wednesday, October 24, 2007

Chow chow curry recipe | Chayote curry recipe

chayote-curry-recipes


Chow chow curry recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:20 mins    |  Cook time: 20 mins     serves: 3

Ingredients


Chow chow -- 1 Big sized

Onion -- 1

Garlic -- 10

Curry leaves -- 1 spring

Turmeric powder -- 1/4 tsp

Salt -- as needed

Oil -- 2 tsp


To grind(roast) ( You can skip this by replacing this besan flour 1 tsp )

  • Channa dal -- 1 tblsp
  • Red chilies -- 4 nos.
  • Fennel seeds/soambu -- 1/4 tsp
Tempering
  • Mustard - 1 tsp
  • Urad dal - 1tsp
  • Channa dal - 1tsp
chow-chow-curry

Method

  1. Peel and cut chow chow to medium sized pieces and chop onion and garlic finely.
  2. Chow1Chow2
  3. Heat a kadai and roast channa dal and red chillies with little oil to golden brown . You can skip this and replace with besan flour/kadala maavu.
  4. Cool down and grind it with fennel seeds to a fine powder.
  5. chow3chow4
  6. Add oil in the hot kadai and add the tempering items followed by curry leaves.
  7. Add onion and fry for a minute.
  8. Then add chow chow and fry for 2 minutes with salt in medium flame.
  9. Add turmeric,garlic, enough water and cook for 4 - 5 minutes covered or till done
  10. chow5chow6
  11. Water will be reduced by this time to very little and then lastly add the ground powder/besan-kadala mavu  and stir well, stir fry for 2 minutes.

Serve as an accompaniment for rice....:)
chayote-recipes
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Monday, October 22, 2007

SPROUTED WHOLE GREEN GRAM FRIED RICE

 Whole green gram sprouts fried rice      
    This recipe is easy to prepare and healthier too..To sprout the green gram,soak it for some 10 hours and then drain it in a pure muslin cloth,tie it and keep it hanged for a day.Sprinkle a little water in between and you can get sprouts for this rice!
Now a days we can easily get these sprouted green gram in the groceries....Can use that too..!
Ingredients
Sprouted whole green gram 1 cup
Spring onion 1 small bunch
Capsicum,chopped finely 1 no. small
Onion,chopped finely 1 no. small
Cabbage,chopped finely 1 cup
Sugar 1 tsp
Basmati rice 1 cup
Soya sauce 3/4 tsp
Pepper powder(white or black) 1/2 –3/4 tsp
Salt As needed
Olive oil 2 tblsp
Green chilli 2 nos.
Ginger,finely chopped 1 tsp
Green gram sprouts fried rice

Method:
  • Soak rice for 10 minutes.
  • Cook and cool down the rice and keep aside.
sprouts6
  • Cut onion and also the white part of spring onion,cabbage,capsicum finely and cut the green part of the spring onion into 1 inch pieces.
sprouts2
  • Grind ginger and green chilies into coarse paste.
  • Heat a broad kadai with oil and first add the ginger-chillie paste.
sprouts4
  • After a minute,add sugar,onion,capsicum,cabbage and lastly the green gram sprouts one by one in order,frying each for a minute.
Sprouts1 
  • Lastly add spring onion,salt,white pepper powder,soya sauce and lastly cooled rice.
sprouts5
  • Stir well till the rice gets heated.
  • Serve hot with any kind of korma or sauce of your choice!!!
sprouts3 DSC_0691
Whole green gram sprouts fried rice
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Friday, October 12, 2007

Chidambaram brinjal gothsu | Kathirikai gothsu for idli


Brinjal gothsu is a traditional side dish made for idli / dosa, with brinjal, small onion, coriander seeds as main ingredients. This brinjal gothsu recipe,I learnt from my MIL, she is from Chidambaram and they make it this way.  Vj like this coz brinjal is in ground form in this even though he hate brinjal. This is very famous among our relative and everyone appreciates my MIL. She makes this very often, so she makes it yummiest than anyone. I initially struggled to get the balance, but now, I can proudly say I too can make very similar to her. There's a lot of texture and flavour in this gothsu. The coarse ground brinjal,  (shallots/ chinna vengayam) - without small onions, we never make this, lots of urad dal and chana dal and the roasted coriander seeds powder added towards end is the highlight! All you need is this thick, dark and textured gothsu and fluffy soft idli :)

For idli recipe click here

Kathirikai gothsu

How to make chidambaram brinjal gothsu full video

Chidambaram brinjal gothsu recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 15 mins  |  Cook time: 25 mins   Serves: 4

Click here for cup measurements

Ingredients

Brinjal - 10

Tamarind - 1 tsp

Small onion - 15 - 18

Curry leaves - 1 sprig

Salt - as needed

Sesame oil - 1 tblsp


To roast and powder

Oil - 1 tsp

Dry coriander seeds - 1 tbsp

Red chilli - 10

Asafoetida - 1/4 tsp


To temper

Mustard - 1/2 tsp

Urad dal - 3/4 tsp

Chana dal - 1 tbsp

Oil - 2 tsp


Method

  1. Cut brinjal lengthwise and keep it immersed in water until use. Boil enough water and add cut brinjals. Cook until its soft. Drain from water and keep aside for cooling.
  2. Heat kadai and roast the red chill, coriander seeds, asafoetida till golden brown and aromatic.
  3. Keep aside for cooling.Powder once cooled.
  4. Grind the brinjal too. While grinding brinjal, just use pulse option and grind coarsely.
  5. Extract tamarind juice. Heat oil in the  kadai and add all the tempering items followed by curry leaves.
  6. Add onion and fry till onion turns transparent.
  7. Meanwhile soak tamarind in hot water and extract tamarind juice. Add 2 cups of water,salt,the tamarind extract, ground brinjal boil for 4 minutes.
  8. Lastly add the ground masala powder,and boil till a thick consistency reaches.
  9. Switch off the stive, add  sesame oil and few fresh torn curry leaves. Mix well.

Notes

  • Make sure to cook brinjal completely, otherwise the gothsu will taste bitter. 
  • Also it is must to add enough tamarind and spice for a good tasting gothsu.
  • The gothsu turns thicker as it cools down. 

Enjoy with hot idli! Idli recipe click here
DSC_2907
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Rajeswari Vijayanand

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