Tuesday, December 30, 2008
Announcing Microwave Easy Cooking Event
Only two days for the New Year to come,and at this point I am very happy to announce you that I am hosting an event for the first time in my blog and the credit goes to Srivalli of Cooking4allseasons!! Yes! For the next fresh month January of the very new year 2009,I am going to host the event of Microwave Easy cooking, fondly referred as MEC.So far,this event has been very useful and a hit among the bloggers...thanks to Srivalli,for bringing up a nice theme:)Hope you all will send me entries that will overflow my mail box!
And the Theme is MEC: Paneer.....
To participate in this event, please make sure of the below points:
1. Cook any dish in Microwave using Paneer. It can be a starter, Main Course, Side dish or Sweets/Dessert.
2. Link back to this post and MEC: Announcement.
3.Kindly use the attached Logo.
4.Send in your entries with MEC:Paneer as subject line,to tvijayanand1904@gmail.com with the below details:
Your Name:
Blog Name:
Dish Name:
Recipe Type:
Post URL:
Picture
Last date for sending in your entries is Jan 31st.
Round-up of the event will be posted on February 1st week.
You can send as many entries as you want,and if you already have a dish in your blog which satisfies the needs of the event,you can send that also,but kindly repost it in your blog for the event!
5.Non blogger's entries also are welcome! Send your recipe and picture of the dish to the given mail ID...
"Now A Recipe from my friend Sangeeta!
Channa and Batura
Channa Masala:
Ingredients:
| Channa | 1/4 kg or less |
| onions | 2 finely chopped |
| potato | 1 big boiled,mashed |
| Dhania powder | 2 tsp |
| Red chillies powder | 1 tsp(accordingly as u are adding green chillies with tomatoes) |
| Garma masala | 1 tsp |
| turmeric | 1/4 tsp |
| bay leaf | 1 |
| Oil | 3 tbsp |
| Salt | as per your taste |
To Grind:
| Tomatoes | 2 |
| Green chillies | 3 |
| Ginger | 1"inch |
| Coriander | Less than quarter bunch |
Method:
1. Soak Channa overnight.
2. Boil channa in cooker adding Little salt until soft.
3. In a pan add oil,fry bay leaf,add the onions,fry till light brown
4.Now add the mashed potato and mix well.
5. Add the tomato mixture and the masala powders. Mix till it leaves oil.
6. Add the boiled channa. mix well
7. Add water (u can also add the water in which we boiled channa) according to the consistency required
8. Boil the channa for 10 mints in low flame.
9.Serve with batura.
For batura:
Maida - 2 cups
Wheat flour - 1 hand
Curd - 2 tbsp
Salt,water - As needed
Method:
- Knead the dough
- Roll into desired size,bit thicker than our normal pooris and fry the baturas.
- Serve with channa masala!
I am not able to post my recipes this month and missed some of your posts also,kindly bear with me for another 2 weeks,I will be back as usual!!!
WISHING ALL MY FELLOW BLOGGERS AND READERS A HAPPY AND PROSPEROUS NEW YEAR!!!
Monday, December 22, 2008
TOMATO KADHI - CONTRIBUTION RECIPE
Tomato kadhi is known as curry chawara, is a main dish for sindhi's. We have a function before the wedding day and is called as curry chawara ( as the food should not contain onions and garlic)
The menu goes like this curry, chawara (rice) aloo took, lotus stem subzi and sweets like mohantal and sweet boondi is served.
Ingredients:
| Ripe red tomatoes | 5 |
| Besan/Gram flour | 1 1/2 tbsp |
| tamarind | 2tbsp |
| Veggies | Lady finger8 to 10 nos.,slit in between cluster beans - 15 Drumstick - 10 nos Radish 1 small one (optional) |
| turmeric powder | 1/4 tsp |
| red chillie powder | - 1 tsp (according to ur taste, bcos we have added green chillies also) |
For seasoning
| mustard seeds | 1tsp |
| jeera | 1tsp |
| fengreek seeds | - 1/2 tsp |
| hing | a pinch |
| green chillies | 2 or 3 chopped |
| ginger | 1"inch piece |
| curry leaves | 2 sprigs |
| oil | 3 to 4 tbsp |
method
1. Boil the tomatoes for 10 mints till soft, peel the skin make to puree.
2. Heat oil do the seasoning, add besan now and keep stirring it till the besan changes the colour to brown (careful in not letting it to burn). add red chillie powder stir once and add liltte water.
3. Now add the tomato puree, salt, tumeric.
4 Keep stirring it till the tamato leaves oil, add the veggies (lady's finger has been fried in oil separately and added)
5. Add 3 glass of water and tamarind.
6 Boil in very low flame for atleast 20 - 25 minutes till all the veggies get soft, and oil floats on top.
7. Ready to serve goes very well with rice and aloo took.
Thursday, December 11, 2008
PORI URUNDAI FOR KARTHIKAI DEEPAM
![Pori-Urundai-For-Karthigai-Deepam[6]](http://farm8.staticflickr.com/7005/6459217939_353244cc7c_z.jpg)
Wishing you all happy karthigai deepam!! As a kid,I always enjoyed this festival and had fun in lighting lamps and decorating.Me and my brother,will save some crackers on deepavali and burst it on this day!
My mom used to do three varieties of pori,one she will just make it as a brittle and two into balls. And here in Singapore since I couldn't find the varieties,I just made balls using our ordinary puffed rice.
Ingredients:
| Puffed rice | 4 & 1/2 Cups(approx) |
| Jaggery | 1/2 cup |
| Cardamom | 1 no. |
| Water | as needed |
| Ghee | to grease ur hands |
Method:
- Powder the jaggery and heat it with water just to immerse it in a broad vessel.
- After it completely dissolves,filter it in a cloth or metal strainer to remove impurities.
- Add cardamom powder to it and heat the syrup till it reaches a consistency of rolling ball( I.e;Keep water in a bowl and test the syrup by pouring a few drops in water,it should not dissolve immediately and you should be able to form a loose ball,but hold its shape)
- This is how you can test,I dint roll and show below as I was keen in not missing the consistency;D
- Do keep the fire in low, when the consistency is about to reach.
- When you reach the specified consistency,remove immediately and add the puffed rice slowly and mix it.Till you don't find any syrup in the bottom of the vessel.And the mixture should not stick in your hands.If its too sticky,then you add more puffed rice to it and mix again.
- Grease both your hands with ghee, and roll tightly into balls of your desired size.
- For half cup of jaggery I could make 14 balls, and the measurement of puffed rice is approximate and please add accordingly.
- You can add roasted sesame seeds,fried gram dal(pottukadalai) too.
- At the end,while U are making balls, it will harden...so keep again in stove for a fraction of minute to make it loose and roll again...
- Store in an air tight container and enjoy!
Note:
Be sure that your syrup reaches rolling ball consistency,or else you cant make balls!!!
Technorati Tags: Pori urundai for karthigai deepam,pori urundai recipe,pori urundai recipe with step by step pictures,pori urundai recipe with stepwise pictures,pori urundai recipe raks kitchen,pori urundai recipe blog,pori urundai blog,how to make pori urundai,pori urundai preparation
Saturday, December 6, 2008
KITCHEN TREASURES
I mean two of my kitchen treasures,to display for the event "Kitchen Treasure Hunt". I know I am sending it in the last moment,still happy to send my contribution...to Dibs of Chitramma's Kitchen.
By now,many of our friends have posted their treasures,in which mine also were there mostly...so I have displayed only two of mine....
(Updated Picture)
Almost every south Indian,will have this one in their kitchen...So I too have and its bought by my mom and very close to my heart!
This one in Tamil we call it as " Aindhu Arai Petti" means box with five rooms,though mine have seven and almost now a days,there are 7 rooms box only....May be long time back when they named it might have had originally only 5.
This authentic box is made of stainless steel,with individually engraved spice canisters...Each canister has its own small spoon too!
With this box,every women(Ok,men cook too) can organize her/his own favorite spices,they use in their day to day cooking! So seven of your favorite spice can be easily accessed whenever you need them...cool right?
Mine,being a south Indian, I will always have Mustard,Urad dal,channa dal,thuvar dal,turmeric,jeera and fenugreek seeds(vendhayam) in my boxes... Heres the display snap for you all!
Bear with my bad focusing
See you all soon with recipes!
By now,many of our friends have posted their treasures,in which mine also were there mostly...so I have displayed only two of mine....
spice box:
(Updated Picture)
Almost every south Indian,will have this one in their kitchen...So I too have and its bought by my mom and very close to my heart!
This one in Tamil we call it as " Aindhu Arai Petti" means box with five rooms,though mine have seven and almost now a days,there are 7 rooms box only....May be long time back when they named it might have had originally only 5.
This authentic box is made of stainless steel,with individually engraved spice canisters...Each canister has its own small spoon too!
With this box,every women(Ok,men cook too) can organize her/his own favorite spices,they use in their day to day cooking! So seven of your favorite spice can be easily accessed whenever you need them...cool right?
Mine,being a south Indian, I will always have Mustard,Urad dal,channa dal,thuvar dal,turmeric,jeera and fenugreek seeds(vendhayam) in my boxes... Heres the display snap for you all!
Bear with my bad focusing
idly steaming pot:
Mine is a bit smaller one my mother in law gifted me,is made of aluminium,and cloth has to be used in the plates to steam cook idlies... It gets cooked so quickly,as its small and made of aluminium and we enjoy soft idlies...thanks to my Mother in law.
See you all soon with recipes!
Monday, December 1, 2008
IDLY MILAGAI PODI FROM ME, DAHI KADHI FROM MY FRIEND
Idli podi or Ulutham paruppu milagai podi,how we call it is a dry powder mixed with ghee or sesame oil,is used as an accompaniment for Idly and dosa's...This is the authentic recipe which I learnt from my mother,she inturn learnt from my grandmother..... In my in- laws side also same,except some few feeble changes...
INGREDIENTS:
| Urad dal | 1/2 cup |
| Channa dal | 1 fist full |
| Red chillies | 15- 20 nos. |
| Asafetida | 1/4 tsp |
| Sesame seeds | 1 tsp |
| Coconut, grated | 1 - 2 tsp |
| Salt | As needed |
Updated photo:
Method:
- Roast all the ingredients,except salt separately till golden brown and cool down.
- 2. Grind first red chillies and salt first and then add the other ingredients and grind to a fine or little coarse powder...how I like!
- 3. Enjoy this podi,obviously with idly or sprinkle this magic over thin dosa spread with ghee!!
- Nei Podi dosai anyone?
DAHI KADHI:
ingredients:
| Sour curd/Dahi | 1 cup |
| Besan/gram flour | 1 1/2 tblsp |
| Tomato cut into cubes | 1 |
| Ginger Chopped | 1 tsp |
| Red chilli powder | 1 tsp |
| Green chillies | 2 nos |
| Salt | As needed |
| Turmeric | 1/8 tsp |
For Tempering/Tadka:
| Oil | 1-2 tsp |
| Mustard | 1 tsp |
| Jeera | 1 tsp |
| Asafetida | 2 pinches |
| Curry leaves | 1 sprig |
Method:
- Whisk the curd well, add besan ,salt,turmeric to make a smooth consistency ,add 1 cup of water and mix well .
- Heat a kadai and add the tadka items in order,followed by ginger,green chillies and tomatoes.
- Fry till tomatoes becomes mushy,then add the red chilli powder and pour the whisked curd mixture and stir well.
- At one stage as it boils,it raises up as shown in the picture,then stir it well in low flame and boil.
- Boil till the oil floats on to the top,you can smell the aroma all over the house!
- Transfer to the serving bowl,Garnish with fresh coriander and serve with rice!
Subscribe to:
Posts (Atom)
,
