       |
Monday, April 26, 2010
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….
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 |
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:
- 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.
- Chop tomato into finely and cut onions length wise.
- 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.
- 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)
- 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.
- 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.
TOMATO BATH
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…
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 |
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:
- 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.
- Chop tomato into finely and cut onions length wise.
- 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.
- 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)
- 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.
- 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.
Tuesday, April 20, 2010
WITH MINT AND CORIANDER LEAVES
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
WITH MINT AND CORIANDER LEAVES
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.
Thursday, April 8, 2010
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 my H 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 two special friends,I will update that in facebook later. The original method and recipe where I referred for is Jasu’s Blog. Please see her blog for the detailed method to fold the ends if you set to try this out of your own.
This recipe gives a good texture to the badusha if we just follow the given method.
Ingredients:
| Maida/All purpose flour | 1 & 1/2 cups |
| 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 Syrup:
| Sugar | 1/2 cup |
| Water | Just to immerse the sugar |
| Elachi powder | 2 pinches |
| Saffron | Optional,A pinch |
| Lemon Juice | 1 tsp |
Method:
- 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.
-
- 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. Make it to a smooth dough without any lumps.
- 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.
5. 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.
 |
VIDEO UPDATED TO SHOW HOW TO FOLD :
Video of how to make Badusha..
One more video:
One more video..
6. 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. 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.
 |
8. 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.
9. 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.
 |
10. 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.
 |
After it cools down,the sugar syrup should have turned non sticky,transfer to an clean container. And enjoy!
Notes:
|
,
BADHUSHA | BADUSHA RECIPE - WITH VIDEO
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 my H 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 two special friends,I will update that in facebook later. The original method and recipe where I referred for is Jasu’s Blog. Please see her blog for the detailed method to fold the ends if you set to try this out of your own.
This recipe gives a good texture to the badusha if we just follow the given method.
Ingredients:
| Maida/All purpose flour | 1 & 1/2 cups |
| 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 Syrup:
| Sugar | 1/2 cup |
| Water | Just to immerse the sugar |
| Elachi powder | 2 pinches |
| Saffron | Optional,A pinch |
| Lemon Juice | 1 tsp |
Method:
- 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.
-
- 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. Make it to a smooth dough without any lumps.
- 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.
5. 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.
|
VIDEO UPDATED TO SHOW HOW TO FOLD :
Video of how to make Badusha..
One more video:
One more video..
6. 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. 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.
|
8. 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.
9. 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.
|
10. 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.
|
After it cools down,the sugar syrup should have turned non sticky,transfer to an clean container. And enjoy!
Notes:
|
,
Saturday, April 3, 2010
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!
My H 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 my H 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 :)
To grind:
To temper:
My H 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 my H 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 :)
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 nos. |
| Salt | As needed |
| Coconut | 1/4 cup |
| Green chilli | 1 or 2 nos. |
| Cumin seeds/jeera | 3/4 tsp |
| Rice four | 1/2 tsp |
| Coconut oil | 1 tsp |
| Curry leaves | 1 sprig |
| Mustard,optional | 1 tsp |
Method:
- I used the veggies drumstick,cluster beans,peas,beans,snake gourd,carrot,potato and plantain.Cut them into long strips kind of pieces
- I first boiled the veggies in purple font above first,along with green chillies,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.
- Then after the veggies gets cooked,grind the coconut first with green chillies and rice flour with little water and then add the jeera to grind coarsely. And add this mixture to the cooked veggies,mix in some coconut oil and give it a boil.
- Remove from fire and mix in the curd and temper the aviyal with coconut oil and curry leaves.(mustard if desired)
- Serve as accompaniment for rice or Adai.
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!
My H 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 my H 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 :)
To grind:
To temper:
My H 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 my H 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 :)
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 nos. |
| Salt | As needed |
| Coconut | 1/4 cup |
| Green chilli | 1 or 2 nos. |
| Cumin seeds/jeera | 3/4 tsp |
| Rice four | 1/2 tsp |
| Coconut oil | 1 tsp |
| Curry leaves | 1 sprig |
| Mustard,optional | 1 tsp |
Method:
- I used the veggies drumstick,cluster beans,peas,beans,snake gourd,carrot,potato and plantain.Cut them into long strips kind of pieces
- I first boiled the veggies in purple font above first,along with green chillies,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.
- Then after the veggies gets cooked,grind the coconut first with green chillies and rice flour with little water and then add the jeera to grind coarsely. And add this mixture to the cooked veggies,mix in some coconut oil and give it a boil.
- Remove from fire and mix in the curd and temper the aviyal with coconut oil and curry leaves.(mustard if desired)
- Serve as accompaniment for rice or Adai.
Subscribe to:
Posts (Atom)