Diwali recipes

Monday, April 26, 2010

TOMATO BATH

Tomato-bath-recipe

                 I am trying this for the first time from a cook book I am having….I was searching for some quick and simple rice variety today late morning for my kid and this recipe sounded good for me,so I decided to make this and I made it in my way to suit our tastebuds.Simply love these variety rice…Love Struck.

Ingredients

Rice ,I used Basmati 1 cup
Tomatoes.;Big sized 4 nos
Oil or Ghee 2 tblsp
Onion 2 nos
Curry leaves 2 sprigs
Coriander leaves,chopped 1 & 1/2 Tblsp
salt As needed
Ginger garlic paste 1 tsp

To grind to smooth paste

Coconut,grated 1/4 cup
shallots/small onions 8 nos
Cinnamon 1 small piece(1/2 inch)
Elachi 1 no.
Cloves 1 or 2
Green chillies 4-6 nos
tomato-bath

To temper

Oil 2 tsp
Mustard 1/ tsp
Urad dal/Ulutham paruppu 1/2 tsp
Channa dal/Kadala paruppu 1 tsp
Cashew nut (optional) 4-5 nos

Method:

  1. Pressure cook rice and cool down to make sure that the rice grains are separate.I cooked rice in 1: 1 & 1/4 ratio with water ,upto 3 whistles.
  2. Chop tomato into finely and cut onions length wise.
  3. Heat a heavy bottomed pan with oil and add the tempering items given in order.Then add the onions and fry till transparent and add the ginger garlic paste and fry till raw smell goes off.
  4. tb1-horz
  5. Add the chopped tomatoes and add enough salt that is required for the rice and cook in slow flame,till it becomes mushy. (6-8 min)
  6. tb3-horz
  7. Grind the ingredients under the To Grind  table and add it to the cooking tomatoes and mix well(add oil or ghee now). Cook in low flame till you get a nice aroma.
  8. tb5-horz tb7-horz
  9. Mix this to the cooked cooled rice carefully and add the chopped coriander leaves and serve with raita  or salad of your choice or any vegetable accompaniment.
  10. tb9-horz
Give atleast 5 minutes standing time after you mix the gravy with rice .
tomato-bath-mallika-badrinath
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Tuesday, April 20, 2010

Green chutney recipe for chats - WIth onion and garlic

Green-chutney-recipe1
I tried this chutney after tasting this in a restaurant, after so many tries,I could recreate the same taste and love this a lot with papad! This is very handy for sandwiches, quick chaat items …. You can try this with any one of the green alone,like either with mint or with coriander.

green+chutney


Green chutney for chats

Recipe Cuisine: Indian  |  Recipe Category: side dish
Prep Time10 mins     |  Cook time: 0 mins     Serves: 4

Ingredients

Mint leaves - 1/2 cup

Coriander leaves - 1/2 cup

green chillies - 4 nos.

Onion - 1/2

Garlic - 3-4 flakes

chaat masala - 2 tsp

Lemon - 1/2

Salt - as needed

Water - as needed


Mint and coriander

Method

  1. Clean the leaves and chop the coriander with stem.Peel garlic and cube the onion. Grind the leaves with green chilli,onion,garlic,chaat masala ,salt and little water say a tbsp or 2 …to smooth paste.
  2. DSC_1373DSC_1374
  3. Squeeze the juice from half of a lemon and mix well with spoon. Store in a clean,air tight container,keep refrigerated….
  4. Storage


Enjoy with papad or samosa or any chaat item !

green-chutney
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Thursday, April 8, 2010

Badusha recipe | Badhusha recipe with Video

badusha recipe

I love badusha from my childhood,the time I even hate sweets! The reason is its not too sweet and mild in sweetness. Also I love both home made badusha and the sweet stall one,both has a unique taste and texture. My mom makes very often,if some relatives visit us or if we were visiting them,then she will make this in a jiffy,I used to help her.
But this recipe and method are different and bit time consuming,than my mom’s version,still I loved to try it out for its texture,so I tried,I tried two years back for Diwali and this diwali too I tried. It came out good without disappointing me and vj loved it. This time I even passed some to Jeyashri and she too love it.
I made now for a special occasion,our anniversary.. And then,I wanted to have it in my blog with my measurements,so I tried today to click stepwise pictures. It came out very well.And why I made this for blogging sake…no,not only for that,this is for special friends,I will update that in facebook later. The original method and recipe where I referred for is Jasu’s Blog. This recipe gives a good texture to the badusha if we just follow the given method.
Full video on how to make Badusha / Balushahi


Badusha recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 30 mins    |  Cook time: 20 mins    Makes: 12

Click here for cup measurements

Ingredients

Maida - 1 & 1/2 cup

Butter + Oil - 1/4 cup+ 1/8 cup

Sugar - 1/2 tsp

Curd - 1& 1/2 tsp

Cooking soda/sodium bi carbonate - 2 pinches

Water - 1/4 cup (approx.)

Oil - for deep frying


For the syrup

Sugar - 3/4 cup

Water - Just to immerse the sugar

Elachi powder - 2 pinches

Saffron - Optional,A pinch

Lemon Juice - 1 tsp


badusha-recipe

Method:

  1. Melt butter and add oil,sugar,curd and sodium –bi-carb. to it and use a whisk to mix well,to make it almost frothy.Add the flour to it.
  2. b1-horz
  3. Mix well to make it crumbly. Add water to make it dough,please be careful when adding,the 1/4 cup is what I used,it was just right,still you adjust accordingly, depending on the humidity in your kitchen it may vary, so do not add all, reserve a tbsp and add only if needed. Make it to a smooth dough without any cracks.
  4. b2-horz
  5. I kept on kneading for sometime to get a smooth dough..may be 10 mins,I made 11 small lemon sized balls out of it. You can adjust the size accordingly.
  6. b3-horz
  7. Now take a ball and pinch the edges and fold it inwards to make rims decoratively as shown in the picture.  Repeat to finish everything and keep covered.
  8. b4-horz
  9. Meanwhile add sugar to a pan and just add water to immerse it and boil till one string consistency ,i.e; if you pour in little water,it should not dissolve and it should lay a fine thread or you can check between your forefinger and thumb by swiping the syrup from back of the ladle you use for stirring.. One more important point is not to keep stirring the syrup as stirring will make the syrup crystalize. Add saffron,elachi if desired and squeeze the lemon juice lastly. Heat oil just enough,check it by adding a pinch of batter,if it rises immediately,then its just right. Dont let the oil fume at any point.
  10. b5-horz
  11. Add some five badushas,we prepared ,carefully in to the oil. Remove from fire and let it get cooked in the pre heated oil. Approximately it wud take 5 mins.
  12. At one stage the badushas float, then again keep the kadai on fire and cook in medium-low flame,adjust heat at the end to make it golden brown,for me it took around 5-8 mins.
  13. b6-horz
  14. Drain in a paper towel and immediately add to the hot sugar syrup,to cover the badusha ,I did this in batches 2-3 at a time.  Leave for a minute and then drain the badushas to a greased surface.
  15. b7-horz

Notes:

  • If your badushas dissolve in oil as you are frying then any one of these is excess : butter/oil / cooking soda. So add more flour to the dough and knead again to troubleshoot the problem.
  • Also take note that the oil should be hot when you drop the badushas and later taken off fire. Do not add badushas to not so hot oil.
  • If you reduce the quantity of butter or oil,then there will be drastic change in the texture of the badushas too,it will turn hard or crispy. You wont get the layers inside too.
  • Badushas will be nice after cooling down,but I found,after a day or two it tastes even better ..
  • Adding lemon juice is to prevent crystallization of the sugar syrup.
  • Don’t hurry up while frying,please do as mentioned,otherwise the texture gets affected too.
  • consume within a week.Do not refrigerate.
  • Do not add ghee in place of butter, it could get crispy, not soft.
  • In case the dough is too sticky or loose, you can sprinkle little flour and knead again. 
  • I used salted butter, if using unsalted, add a generous pinch of salt while making the dough.
  • The sugar syrup will be just enough for the recipe, you can add 3/4 cup if you are skeptical. 
  • You can simply make the shapes like a doughnut(mini) , a faster way to do :)
  • b8-horz

VIDEO UPDATED TO SHOW HOW TO FOLD :

One more video

After it cools down,the sugar syrup should have turned non sticky,transfer to an clean container.  And enjoy!
 
flaky-badhusha

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Saturday, April 3, 2010

Aviyal recipe | How to make aviyal

avial-recipe-aviyal
I rarely make aviyal, and there are two reasons for that…One is mostly because of the veggies,the next reason is I forget ;) But I love the flavor of the dish! Mostly I make this as an accompaniment for rice along with vatral kuzhambu or kara kuzhambu or puli kuzhambu.  I have never made this with Adai,which is the most famous combo! But I donno , we are not much fascinated about that combination.  Any ways this recipe I simply followed from the cookbook my mom gave me.  Came out nice!
Vj and me both of us love aviyal in a way,for both of us,the texture of the veggies is very important,we don't like the veggies getting mashed,and we love our any kootu with the veggis not mashed too much,especially Vj enjoys the texture very much along with the taste :) So here’s the recipe for the aviyal I made, and I am disclaiming this may not be the authentic aviyal recipe from Kerala… But I assure you a great flavorful recipe :)
aviyal-adai

Aviyal recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 15 mins    |  Cook time: 15 mins    Serves: 4

Ingredients

Mixed veggies(see procedure for details) - 2 cups

Curd - 1/4 cup

Curry leaves - 1 sprig

Coconut Oil - 1 tsp

Green chilli slit - 2

Salt - As needed


To grind

Coconut - 1/4 cup

Green chilli - 2

Cumin seeds/jeera - 3/4 tsp

Rice four - 1/2 tsp


To temper

Coconut oil - 1 tsp

Curry leaves - 1 sprig

Mustard,optional - 1 tsp


Method:

  1. I used the veggies drumstick,cluster beans,broad beans,beans,snake gourd,carrot,potato and plantain.Cut them into long strips kind of pieces
  2. I first boiled the veggies in purple font above first,along with curry leaves  and after those veggies are half done,then added rest of the other..I added plantain lastly as it takes less time to get cooked. You can pressure cook all the veggies together too for just two whistles with very little water.While the veggies get cooked, grind the coconut,green chillies and rice flour with jeera, little water, to grind coarsely.
  3. 1-avial-raks-kitchen
  4.  And add this mixture to the cooked veggies.2-avial-recipe
  5. Let it come to boil. Remove from fire. And add the well beaten curd.3-avial-recipe
  6. Mix in the curd and temper the aviyal with coconut oil and curry leaves.(mustard if desired). Mix raw coconut oil, 2 tsp for extra flavor!4-avial-recipe
Notes
  • Adding more plantain/ vazhakkai makes the avial dark in colour. 
  • You can use water washed out from rice (arisi mandi) for cooking veggies.
  • Add mango in avial towards end and skip curd for a vegan version of aviyal.

One more veggie I din’t add was ash gourd since I dint had…and its one of the considered veggie for aviyal.
Serve as accompaniment for rice or Adai. avial-recipe
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