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Monday, December 17, 2007
When I saw Asoka halwa in Cookery corner,I was sooo tempted to make it...This is the first time I am trying this sweet...And it came out very nice...I simply followed the method and ingredients...Actually, laavanya too have told that she took it from Mrs.Mano's delicacies... But thanks to her for bringing to our eyes!Very easy to make,tasted great...Here is the picture of the halwa I made...!
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And below is my humble,simple contribution to Jugalbandhi's this month click - Nuts event!
Asoka halwa and click entry..
When I saw Asoka halwa in Cookery corner,I was sooo tempted to make it...This is the first time I am trying this sweet...And it came out very nice...I simply followed the method and ingredients...Actually, laavanya too have told that she took it from Mrs.Mano's delicacies... But thanks to her for bringing to our eyes!Very easy to make,tasted great...Here is the picture of the halwa I made...!
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And below is my humble,simple contribution to Jugalbandhi's this month click - Nuts event!
Sunday, December 9, 2007
I took this recipe from a cook book...This is very spicy kind of rice...I am making this for 5th time now..We like it very much..Hope you all will like this too :) I didn't took step by step pictures as I was cooking in hurry today..so here is the recipe of small potato biryani.
Ingredients
| Basmati rice | 1 cup |
| Small potato | 10 - 15 |
| Tomato | 1 big |
| Water | 1 cup |
| Curd(Not sour) | 1/4 cup |
| Coriander leaves | 1/2 cup tightly packed |
| Garam masala powder | 1/4 tsp |
| Salt | As needed |
| Oil | As needed |
| Onions | 2 (cut lengthwise) |
TO ROAST & GRIND
| Coriander seeds | 1 tsp |
| Red chilli | 3 - 4 |
| Coconut scrapping (optional roast) | 2 tblsp |
| Ginger(Do not roast) | 1 small piece |
| Green chilli (Optional roast) | 3 - 4 |
Optional:
Whole garam masala to season.
UPDATED METHOD (FOR EASIER COOKING)
Whole garam masala to season.
UPDATED METHOD (FOR EASIER COOKING)
METHOD
- Wash and soak rice for minimum 10 minutes. You can soak it for longer time. Pressure cook small potato for 2 whistles and peel off the skin after cool down.Clean coriander leaves and wash properly and set aside.
- Fry coriander seeds and red chilli until golden brown. Grind it along with washed coriander leaves, coconut, green chilli and ginger. Use the curd for grinding.
- Grind smoothly. Heat kadai with 2 tblsp of oil and add the boiled,peeled small potatoes. You can prick the potatoes with fork(only once) for masalas getting inside it easily.
- Roast in medium flame until golden brown. Turn over carefully then and there. Heat a small pressure cooker with oil / ghee and season with a elachi,a clove and a small piece of cinnamon. Add sliced onion and fry for a minute.
- Add finely chopped tomatoes and fry till soft. Add the ground paste and give it a stir. Add the roasted potatoes and required salt. Add oil if needed while frying.
- Cook in medium flame for 4-5 minutes until oil separates from the masala and the raw smell goes off. Add the soaked rice drained from water. Add 1 cup of water and mix well. Check for salt and pressure cook for 2 whistles or 14 minutes in lowest flame. My stove can be kept in a really low low flame, so mine does not get burnt at the bottom. So take care to stir in between if you are not sure. At the same time, dont break the rice while mixing.
Top with ghee and enjoy with onion raita!
ORIGINAL (OLD) VERSION :
Method
- Wash and soak rice for 10 minutes.
- Grind the coriander leaves and mix it with curds and keep a side.
- Cook rice with tomato juice,salt and 1 cup water. (Season with whole garam masala if desired)
- After done,add a tsp of ghee and cool down the rice to make it separate separate grains.
- Cook the small potatoes in a pressure cooker,peel the skin and deep fry it in a really hot oil till golden brown(Pierce the potatoes carefully with fork in 2,3 places,b4 frying)
- Heat a kadai with oil,add the onion and fry till brown.
- Add the ground masala (Under the “To roast & Grind Table)and sprinkle little water and fry for 3 minutes till a nice aroma rises.
- Then add the fried potates and coriander mixed in curd,Mix gently.
- Add this in a heavy bottomed vessel(cooker),add the cooked rice sprinkle 2 tblsp of water,mix well and simmer the stove and cook for 7-10 minutes.
- Serve hot with raitha!!
Notes
- In the updated version I tried roasting the potatoes instead of deep-frying it. I am glad I did it. It makes no difference, in-fact it is even more tastier than the deep fried ones :)
- For many of you it will be spicy so for 1 cup rice, 2-3 red chillies and 2-3 green chillies will be enough.
- Since we add curd, try adding less water, otherwise, the rice will become mushy.
- Add oil or ghee as needed as this rice will be very dry if there is no oil/ghee.
- While pricking potato, be gentle and take care not to break the potatoes. Also pricking more than needed will break the potatoes while cooking.
SMALL POTATO BIRYANI | SMALL POTATO RECIPES
I took this recipe from a cook book...This is very spicy kind of rice...I am making this for 5th time now..We like it very much..Hope you all will like this too :) I didn't took step by step pictures as I was cooking in hurry today..so here is the recipe of small potato biryani.
Ingredients
| Basmati rice | 1 cup |
| Small potato | 10 - 15 |
| Tomato | 1 big |
| Water | 1 cup |
| Curd(Not sour) | 1/4 cup |
| Coriander leaves | 1/2 cup tightly packed |
| Garam masala powder | 1/4 tsp |
| Salt | As needed |
| Oil | As needed |
| Onions | 2 (cut lengthwise) |
TO ROAST & GRIND
| Coriander seeds | 1 tsp |
| Red chilli | 3 - 4 |
| Coconut scrapping (optional roast) | 2 tblsp |
| Ginger(Do not roast) | 1 small piece |
| Green chilli (Optional roast) | 3 - 4 |
Optional:
Whole garam masala to season.
UPDATED METHOD (FOR EASIER COOKING)
Whole garam masala to season.
UPDATED METHOD (FOR EASIER COOKING)
METHOD
- Wash and soak rice for minimum 10 minutes. You can soak it for longer time. Pressure cook small potato for 2 whistles and peel off the skin after cool down.Clean coriander leaves and wash properly and set aside.
- Fry coriander seeds and red chilli until golden brown. Grind it along with washed coriander leaves, coconut, green chilli and ginger. Use the curd for grinding.
- Grind smoothly. Heat kadai with 2 tblsp of oil and add the boiled,peeled small potatoes. You can prick the potatoes with fork(only once) for masalas getting inside it easily.
- Roast in medium flame until golden brown. Turn over carefully then and there. Heat a small pressure cooker with oil / ghee and season with a elachi,a clove and a small piece of cinnamon. Add sliced onion and fry for a minute.
- Add finely chopped tomatoes and fry till soft. Add the ground paste and give it a stir. Add the roasted potatoes and required salt. Add oil if needed while frying.
- Cook in medium flame for 4-5 minutes until oil separates from the masala and the raw smell goes off. Add the soaked rice drained from water. Add 1 cup of water and mix well. Check for salt and pressure cook for 2 whistles or 14 minutes in lowest flame. My stove can be kept in a really low low flame, so mine does not get burnt at the bottom. So take care to stir in between if you are not sure. At the same time, dont break the rice while mixing.
Top with ghee and enjoy with onion raita!
ORIGINAL (OLD) VERSION :
Method
- Wash and soak rice for 10 minutes.
- Grind the coriander leaves and mix it with curds and keep a side.
- Cook rice with tomato juice,salt and 1 cup water. (Season with whole garam masala if desired)
- After done,add a tsp of ghee and cool down the rice to make it separate separate grains.
- Cook the small potatoes in a pressure cooker,peel the skin and deep fry it in a really hot oil till golden brown(Pierce the potatoes carefully with fork in 2,3 places,b4 frying)
- Heat a kadai with oil,add the onion and fry till brown.
- Add the ground masala (Under the “To roast & Grind Table)and sprinkle little water and fry for 3 minutes till a nice aroma rises.
- Then add the fried potates and coriander mixed in curd,Mix gently.
- Add this in a heavy bottomed vessel(cooker),add the cooked rice sprinkle 2 tblsp of water,mix well and simmer the stove and cook for 7-10 minutes.
- Serve hot with raitha!!
Notes
- In the updated version I tried roasting the potatoes instead of deep-frying it. I am glad I did it. It makes no difference, in-fact it is even more tastier than the deep fried ones :)
- For many of you it will be spicy so for 1 cup rice, 2-3 red chillies and 2-3 green chillies will be enough.
- Since we add curd, try adding less water, otherwise, the rice will become mushy.
- Add oil or ghee as needed as this rice will be very dry if there is no oil/ghee.
- While pricking potato, be gentle and take care not to break the potatoes. Also pricking more than needed will break the potatoes while cooking.
Tuesday, December 4, 2007
Killu Adai (Pinched rice rotis with toordhal)
This is a recipe which my mother learnt from her mother and my mother used to make, when I was young. She says,this is one of the dish, in those days the house wives used to do with all of the ladies in the house helping in this one.
Yes,those days...people used to live as a joint family and every lady member in the house will share the house works.So this recipe was easier to make for them.
As the name indicates,the rotis were made and pinched with hands to small pieces..sitting and chatting in the evenings,they enjoyed doing this.But I din't do that ..I chopped with knife:)
So this is how I made this dish:
Ingredients
- Rice(I used ponni par-boiled rice) - 1 cup
- Toor dal - 1/ cup
- Small onions - 3/4 cup chopped
- Jeera/cumin seed - 1 1/2 tsp
- Green chillies - 3-4 chopped
- Curry leaves - 1 sprig
- Coconut grated - 2-3 tblsp
- Salt as needed
Tempering:
- Mustard - 1 tsp
- Coconut oil - 1 tblsp
METHOD
- Pressure cook toor dal with enough water for only one whistle and drain the water,keep aside(Cook in lowest flame and only for one whistle!)
- Soak rice for atleast 3 hours and grind with little water and salt, to a fine paste.
- Heat a heavy bottomed vessel,with the rice batter and keep stirring in low flame,till it reaches just a dough consistency(Non sticky)(No need that it should get cooked)
- Knead the dough with your hands and make rotis over a greased surface.
- Transfer to a hot tava and cook both sides.
- While cooking sprinkle some water, to make it soft and to get cooked easily.
- Repeat for all rotis,the same procedure and let it cool for some time.
- Meanwhile,chop the onions and green chilles and crush the jeera/cumin seeds and keep a side.
- Chop the cooled rotis into small pieces as shown in picture and keep a side.
- Heat a broad kadai and add the coconut oil.Add mustard,followed by green chillies and curry leaves.Then add the chopped onions.
- Fry till golden brown and then add crushed jeera,followed by the chopped rotis.
- Fry for 2 minutes with 2 pinches of salt and a little water sprinkled.
- Add the cooked dal and mix well in low flame.
- Lastly add the grated coconut and little more coconut oil,mix well.Fry for a minute in high flame.
- Serve hot!Will taste divine with rice,dhal and coconut oil combi!!
This dish I am sending to Linda of Out of garden,for her JFI - Toor dal Event!!
JFI - TOOR DAL ENTRY
Killu Adai (Pinched rice rotis with toordhal)
This is a recipe which my mother learnt from her mother and my mother used to make, when I was young. She says,this is one of the dish, in those days the house wives used to do with all of the ladies in the house helping in this one.
Yes,those days...people used to live as a joint family and every lady member in the house will share the house works.So this recipe was easier to make for them.
As the name indicates,the rotis were made and pinched with hands to small pieces..sitting and chatting in the evenings,they enjoyed doing this.But I din't do that ..I chopped with knife:)
So this is how I made this dish:
Ingredients
- Rice(I used ponni par-boiled rice) - 1 cup
- Toor dal - 1/ cup
- Small onions - 3/4 cup chopped
- Jeera/cumin seed - 1 1/2 tsp
- Green chillies - 3-4 chopped
- Curry leaves - 1 sprig
- Coconut grated - 2-3 tblsp
- Salt as needed
Tempering:
- Mustard - 1 tsp
- Coconut oil - 1 tblsp
METHOD
- Pressure cook toor dal with enough water for only one whistle and drain the water,keep aside(Cook in lowest flame and only for one whistle!)
- Soak rice for atleast 3 hours and grind with little water and salt, to a fine paste.
- Heat a heavy bottomed vessel,with the rice batter and keep stirring in low flame,till it reaches just a dough consistency(Non sticky)(No need that it should get cooked)
- Knead the dough with your hands and make rotis over a greased surface.
- Transfer to a hot tava and cook both sides.
- While cooking sprinkle some water, to make it soft and to get cooked easily.
- Repeat for all rotis,the same procedure and let it cool for some time.
- Meanwhile,chop the onions and green chilles and crush the jeera/cumin seeds and keep a side.
- Chop the cooled rotis into small pieces as shown in picture and keep a side.
- Heat a broad kadai and add the coconut oil.Add mustard,followed by green chillies and curry leaves.Then add the chopped onions.
- Fry till golden brown and then add crushed jeera,followed by the chopped rotis.
- Fry for 2 minutes with 2 pinches of salt and a little water sprinkled.
- Add the cooked dal and mix well in low flame.
- Lastly add the grated coconut and little more coconut oil,mix well.Fry for a minute in high flame.
- Serve hot!Will taste divine with rice,dhal and coconut oil combi!!
This dish I am sending to Linda of Out of garden,for her JFI - Toor dal Event!!
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