February 2009 ~ Rak's Kitchen

Thursday, February 26, 2009

PURPLE CABBAGE WITH MACARONI - PORIYAL

This is a recipe, I learnt from my mother-in-law,and she learnt it from a TV show. This is a favorite dish Red heart for all our family members.And who ever guests,coming for lunch,and if I want to impress them,I will surely make this and they too have liked this...so far Thumbs-up ...And purple cabbage and macaroni gives a nice volume,so really helps you out if you are cooking for more people Secret telling !. Give it a try and you all too will sure like it, I hope!!

Ingredients:

Purple Cabbage	1 cup Chopped finely
Macaroni	1 fist full (or more also,as per wish)
Green chillies	3-4 nos.
Onion	1
Coconut	4 tblsp
Oil	1 tsp for cooking macaroni
Salt	as needed

TO temper:

Mustard	1/2 tsp
Urad dal	1 tsp
Curry leaves	1 sprig
Oil	1 tsp

METHOD

Chop cabbage, boil it adding salt and once get cooked strain and keep a side.(or steam cook)
Boil macaroni in water with a tsp of oil added to it and cook for 8 minutes(or till done).Strain the macaroni once done and keep aside.
Chop onion,green chilli ,grate coconut and keep aside.
Heat oil in kadai and add mustard,urad dal followed by curry leaves.
Add onion,green chillies fry till onion turns transparent.
Then add cabbage and fry for 2 minutes.
Lastly add macaroni,mix well and then coconut and fry for a minute.
Transfer to the serving dish,enjoy as an accompaniment for rice!!

And a long time due to thank to all those who passed me these lovely awards!! Thank you vidhas,vibhas,Priti,Malar and Lakshmi for the awards Party ! I am really thrilled and honored!I am happy that you remembered me!

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Now its my time to pass Winking award!

“Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world.”

I pass this award to Priti,Lakshmi,Vidhas,Jayasri and Vibhas.

And,

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award to Malar,Vij,premy and Chitra.

And,

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award to Jaishree,Lubna,Sujatha and Varsha!!

These awards I am passing whole heartedly to all above as they deserve them Love Struck .

Friday, February 20, 2009

GREEN CHUTNEY WITH CORIANDER LEAVES

This chutney goes well for chat items,sandwiches,samosas.....Can store in fridge and use whenever we need! I like to eat with masala papad ... Love Struck

Ingredients:

Coriander leaves	1 big bunch
Almonds	10 nos.
Green chillies	6-8 nos.
Lemon juice	from half lemon
Jeera(I dint add)	1 tsp
Salt & Water	As needed

Method:

Clean the coriander leaves,remove the root part and grind all the ingredients except lemon juice to make into a smooth chutney.( you can use the stem part of the coriander also)
Add water when grinding as needed. Lastly mix with lemon juice and transfer to an air tight container and store in fridge..Enjoy when needed!!

Sunday, February 15, 2009

PALAK POORI AND BOONDHI RAITA

(Palak poori-Updated Pictre)

This is also a recipe I learnt from my friend Sangeeta....Enjoy the recipe :) !!!

Ingredients:

Palak/Spinach(stem removed and chopped)	1 cup tightly packed
wheat flour	1 1/2 cups
Green chilies	4-5 nos.
Oman/ajwain	1 tsp
Salt&water	As needed

METHOD:

Saute the palak leaves,little till the reduce in volume(say for a minute or two).
Cool down and grind it with green chillies and water till smooth.
Take the flour and add salt,ajwain to it and this ground spinach and make to a smooth dough,as we make for pooris.(Add water little as needed).
Make small balls and roll into pooris as we do for the ordinary pooris.
Deep fry in hot oil.(Keep in Medium flame)
Serve with Boondhi raita!

(Palak poori-Updated Pictre)

Boondhi Raita:

Ingredients:

Kara boondhi(I used Haldiram's)	1/2 cup
Curd	1/2 cup
Asafetida	1/4 tsp
Red chilli powder	1/4 tsp
coriander leaves	for garnishing
Mustard (optional)	for tempering
Oil(optional)	for tempering
salt & water	as needed

Method:

Soak the boondhis in hot water for 15 minutes.(till the boondhis blow up..I.e.. till they are soft)
Mix salt,asafetida in curd,temper if desired.
Mix the soaked boondhis gently in the curd.Now its ready! Is it not cool! But tastes like heaven!

Technorati Tags: Palak poori recipe,palak poori with boondi raita,boondi raita recipe,blog,step by step pictures of aloo bhindi,how to make palak poori

Friday, February 13, 2009

FINE VERMICELLI PAYASAM IN MICROWAVE OVEN!

I was not aware of this fine vermicelli until one day my friend S told about it...Its finer than our usual vermicelli .We get this kind in Singapore in Mustafa .. Happy (Available in chennai too..). When my in-laws came here for a visit,I made this for New year,they all liked so much! Love Struck . I have here given the recipe of payasam made in MW,think its easy enough to relate this in stove top method as well Winking .

Ingredients

Fine vermicelli	1/2 cup
Sugar	Little more than 1/4 cup
Milk	3/4 cup
Saffron	2 pinches
Cashews	5 nos.
Pistachios	5 nos.
Elachi	1 Powdered.

Method:

Mix the broken vermicelli with a tsp of ghee in a microwavable glass bowl, and Microwave in high for 2 min,stir in in between.
Heat little milk till warm and soak the saffron in it,keep aside.Soak pistachios in water and remove the outer skin and chop this and cashews into pieces.
Mix the nuts with a dash of ghee and microwave till it gets roasted,keep aside.
Add enough water(to immerse it completely) to the roasted vermicelli and cook in microwave high for 3 minutes till soft and tender.
Add the sugar,mix well and microwave in high for 4 mins,stirring in between once.
Add milk lastly along with elachi powder,pista,cashews and saffron dissolved in milk.
Stir well and boil for 3-4 min stirring in between. (If the payasam tends to be too thick,add more milk,this payasam turns to be thick when cold,so add accordingly)

8.Stir well and give Payasam is ready! Serve hot or cold as per ur choice!

I have used only ordinary full cream milk here,you can also add evaporated milk,if u want the payasam to be rich..(Not condensed milk) (Add evaporated milk 1/4 cup,along with milk). This taste great with a caramel like smell because of evaporated milk!

As you have guessed,this goes to Jayasree's Event MEC- Puddings in Experiments in Kailas kitchen,event originated in Srivalli's blog Cooking for all seasons!

Friday, February 6, 2009

WHOLE GREEN MOONG DOSA - PESARATTU WITH GINGER FLAVOR CHUTNEY

Pesarattu with ginger-coconut Chutney(updated pic)

Pesarattu is Andhra special,which you can fond in many of the blogs,native from Andhra...Its made out of green moong and little rice and it should be thin by the original recipe...I think some make with yellow moong too,but I think pesarattu with whole green moon is healthier and has a good texture too!

Update:

I am sending this to the event, Made for each other , event hosted by Rathna of Asvadha.
Thanks for hosting the event Rathna!
I think that ginger flavored chutney is apt for pesarattu coz, the ginger flavor supress the raw smell in pesarattu and is a great combination and just made for each other!
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Now this has become a regular menu in our breakfast,only thing I should say,now I have changed the recipe more like Adai dosai,which both me and my hubby like :)

Ingredients:(Makes 10-12 pesarattus.)

Whole green moong	1 cup
Raw rice	2 tblsp
Ginger(optional)	1 inch
Jeera(optional)	1 tsp
Green chillies	4-5 nos.
Onion	1 big (chopped)
Curry leaves	1 sprig
Coriander leaves	2 tblsp chopped
Asafetida	1/4 tsp
Salt & Water	As needed

I always avoid grinding jeera and ginger as I dont like that smell in this. But authentic recipe has it.

Method:

Soak whole green moong,with rice,through night,morning drain the water and first grind ginger,green chillies,jeera and then add this moong and grind to a coarse batter,of adai consistency(We like ours bit thick and coarsely ground,if you want thin pesarattu,grind smooth).
Mix in salt,asafetida,onion,curry and coriander leaves and mix well.Add water if needed.
Heat a tava and spread to your required thickness just like we make dosa,add oil.
Flip to cook on the other side too.(cook 2 mins in medium flame each side or till golden brown)
Serve with coconut chuteny or chuTney of your choice..I served with ginger flavored coconut chutney...

(updated picture)

Coconut chutney - Ginger flavored:

Ingredients:

Coconut grated	1/2 cup
Ginger	1 inch piece
Green chillies	4-5 nos.
Tamarind	1 small pinch
Pottukadalai (roasted gram dal)	1 tblsp
water and salt	as needed

To Temper

Coconut oil	1 tsp
Mustard	1 tsp
Urad dal	1 tsp
curry leaves	1 sprig

Method:

Grind all the ingredients under the 1st table into a smooth paste.
Season with all the items given in To Temper table.Mix well.

You can make pesarattu with sprouted whole green moong too,like here in Ahaar...
This is my own version of pesarattu, I have made my own changes,so it may vary from authentic recipe!

Pages

Thursday, February 26, 2009

PURPLE CABBAGE WITH MACARONI - PORIYAL

Ingredients:

METHOD

Friday, February 20, 2009

GREEN CHUTNEY WITH CORIANDER LEAVES

Ingredients:

Method:

Sunday, February 15, 2009

PALAK POORI AND BOONDHI RAITA

Ingredients:

METHOD:

Ingredients:

Method:

Friday, February 13, 2009

FINE VERMICELLI PAYASAM IN MICROWAVE OVEN!

Ingredients

Method:

Friday, February 6, 2009

WHOLE GREEN MOONG DOSA - PESARATTU WITH GINGER FLAVOR CHUTNEY

Update:

Ingredients:(Makes 10-12 pesarattus.)

I always avoid grinding jeera and ginger as I dont like that smell in this. But authentic recipe has it.

Method:

Coconut chutney - Ginger flavored:

Ingredients:

,