Thursday, August 30, 2012

NON-TRADITONAL KOLAKATTAI( MODAK)- SWEET & SPICY

INGREDIENTS

for the covering
rice flour   1 cup
oil 2-4 tsp
water to knead
mix 1 tsp oil, a pinch of salt with the flour, mix well, then add water little by little to get the dough like soft chappati dough.

for the sweet filling
8 cashew nuts
cardamom 3
almonds 10
pista  10 
sugar  5-6 tbsp

powder all these ingredients coarsely. in case you've only almonds, cashew nuts, that is also fine, you may add some raisins, then reduce the sugar that is added.

Method
 take small portions of the dough, make it into cup shape by rubbing little oil in your hands, then put the filling, close it to get modak shape or half- moon shape or whatever you find easy. 
Heat water in a steamer or pressure cooker, in the idli plate, lightly grease with little oil, keep the modaks/ kolakattai, steam for 7-8 minutes. 
remove, for better flavour, just put a drop of ghee/butter on top before serving, you may garnish with some nuts on top too.

For spicy filling
coriander leaves 2 tbsp
green chillies 2-3
ginger 1"
curry leaves 1 sprig
coconut grated 2 tbsp
salt to taste
hing little

grind the ingredients, without water if possible, or just add wee bit of water,g rind it fine.
mix it with rice flour, with 1 tsp oil, make a soft dough adding water little by little. 
make small balls, grease the idli plates, place the modaks, steam for 7-8 minutes. for better flavour, you may fry them in oil to make them crisp, or those who are calorie conscious, can eat it plain.


ps- I believe that now, you get readymade Anil brand kolakattai mavu !

ps- when I was young, my mother used to make the dough, by boiling water, adding rice flour in the proportion of 1 glass rice flour to 2 glasses water, keep stirring it, then covering it for some time, knead it well to get it soft. what a laborious task, now, in the fast track world, things are getting simpler, with readymade flour, or by making dough like what is mentioned above ! After making the traditional kolakattai, with coconut, sesame seeds, then spicy ones, by seasoning vadai dough with mustard seeds, udad dal, channa dal, green chillies. If the dough is left over, my mother used to add salt & chilli powder to taste, make small balls,steam it, then fry it crisp with loads of oil!

NO BAKE COCONUT COOKIES

Ingredients

1 1/2 cups sugar
1/4 cup cocoa powder
1/2 cup milk
1/2 cup butter 
3 cups grated coconut
1/4 cup peanut butter, either creamy or chunky
1 teaspoon vanilla

Method

Line 2 baking sheets with waxed paper.
 
Place sugar, cocoa, milk, and butter in a large pot and bring boil for 1.5 minutes.
 
Immediately stir in peanut butter and vanilla, stirring until they dissolve. 
 
Add the coconut as quickly as you can, coating it all.
 
Remove from heat.
 
Drop by rounded teaspoonfuls onto prepared cookie sheets. Cookies will set up within about a half hour setting on the counter.

Thursday, August 23, 2012

BABY CORN DELIGHT

INGREDIENTS

baby corn  12 cut into 1"pieces
onion  1 big sliced fine
ginger  1"
garlic 10 cloves
poppy seeds  1 tsp
pepper corns  10
green chillies 2 chopped fine
garam masala pdr   1/2 tsp
coconut milk   200 ml
milk   1 cup
cheese grated  50 gm
fresh coriander leaves  chopped fine  2 tbsp
corn flour 1-2 tbsp dissolved in 1/2 cup water
oil 3 tbsp
salt to taste

METHOD

parboil baby corn in salt water.
grind ginger, garlic, peppercorns, poppy seeds to a fine paste.
heat oil in a heavy pan, add onion, fry till golden, add chillies, ground paste, garam masala pdr & fry for a few minutes.
add corn & salt,stir fry for a minute.
pour the coconut milk, milk & a cup of warm water & let the gravy boil.
reduce heat, gently stir in the cornflour & let the gravy thicken.
add coriander leaves, mix well, garnish with grated cheese, serve hot,

HEALTH TIPS- BABY CORN ARE RICH SOURCE OF VITAMIN A, B & C.

PS- those interested in cancer & health related topics are free to view my other blog

http://cancercupportindia.blogspot.com/

VEGETABLES IN HOT GARLIC SAUCE

INGREDIENTS

broccoli   200 gm
green beans   200 gm
cauliflower   100 gm
mushroom    200 gm
carrots   100 gm
garlic   chopped   50 gm
tomatoes   chopped   60 gm
green chilli paste   60 gm
tomato ketchup   4 tbsp
oil    50 gm
salt to taste
sugar to taste
spring onion   1 tbsp

METHOD

heat oil in a wok, add chopped garlic, green chillies, tomatoes, sauté a little.
add tomato ketchup, add all vegetables, seasoning, add stock to cook it.
once veges are done, add cornflour mixed with wee bit of water to thicken it.
garnish with spring onion, serve hot with pasta, rice, breads, roti etc.

LOTUS STEM SAUTÉED WITH VEGETABLES

INGREDIENTS

sliced lotus stem  1 kg
corn flour  200 gm
capsicum chopped   100 gm
onion chopped   100 gm
ginger chopped  50 gm
chilli sauce  50 gm
tomato sauce   50 gm
sugar 1 gm
soya sauce   1 tsp
vinegar  1 tsp
oil   200 gm
garlic chopped   50 gm

METHOD

peel & slice lotus stem, wash it well to remove the mud inside the holes.
 strain the stem, add corn flour & deep fry till crisp.
add oil in a wok, add garlic & chilli paste, chopped onion, ginger & capsicum.
sauté well & add seasoning.
add soya sauce & tomato sauce, mix well.
add vinegar, mix well.
garnish with chopped spring onions, serve it with rice, roti, breads.

WALNUT CHUTNEY/ DIP

INGREDIENTS

walnut soaked  125 gm
hung curd    1kg
green chillies   35 gm
coriander       20 gm
cumin    1/2 tsp
salt to taste
mint powder   1/4 tsp
onion paste  50 gm

METHOD

soak the walnut in water for 30 minutes.
beat the hung curd & keep aside.
strain the nuts & chop it finely.
mix the nuts with hung curd & onion paste.
add green chillies, finely chopped coriander leaves, cumin, mint pdr. & salt.
mix well. serve it cold.

This is an unusual dip with all kinds of kebabs, cutlets etc.

Wednesday, August 22, 2012

PEAS & MUSHROOM STUFFED BUNS

INGREDIENTS

buns  6
onion   1 big
green chillies   4
peas boiled   50 gm
buttom mushrooms   100 gm
oil   2 tbsp
chilli pdr   1 tsp
salt to taste
butter  1 tbsp
flour   1 tbsp
milk  1 cup
pepper pdr  1 /4 tsp
tomatoes puréed  4 big ones
ginger-garlic paste   1/2 tsp
corainder pdr  1/4 tsp
cumin pdr  1/4 tsp
cheese grated   6 tbsp

METHOD
remove a small slice from the top of each bun & scoop out the centre.
chop onion, green chillies & mushroom
heat oil in a pan & fry 1/2 the onion & 2 green chillies for 5 minutes
add mushrooms, peas, 1/2 tsp chilli pdr. & salt to taste, cook till dry.
heat butter in a heavy bottomed pan, add flour & fry lightly
add milk, pepper pdr. & salt to taste, stir continuously to form a smooth sauce.
heat the remaining oil in a pan & fry the remaining onions & green chillies.
add ginger-garlic paste, coriander pdr. & cumin pdr. fry for a minute.
add tomato puree, chilli pdr, salt. cook till the oil floats on top.
stir in the white sauce & cooked vegetables.
fill the mixture into the buns, sprinkle grated cheese on top
bake at 200 deg. C for 10 minutes or till cheese melts.

Monday, August 20, 2012

CAULIFLOWER & PEAS IN BLACK SPICES

INGREDIENTS
cauliflower diced   3 cups
green peas boiled  1 cup
oil   3 tbsp
cumin 1 tsp
green chillies finely chopped  1 tsp
salt to taste
fresh coriander leaves   1/4 cup

for black masala
black salt pdr  1 tsp
cumin pdr 1 tsp
dry mango pdr  1 tbsp
black pepper pdr   1/4 tsp
asafetida  1/3 ts[

METHOD

heat a wok, when hot, add oil & cumin.
when brown, add chillies after few seconds, add cauliflower, stir fry.
add salt, cover to cook.
cook until done, but veges are crisp, add the peas.
prepare a mixture of the black masala & sprinkle over the vegetables, mix well.
garnish with fresh coriander leaves & serve hot with roti.

CUMIN RICE WITH CAPSICUM

INGREDIENTS
cooked basmati rice   3 cups
oil  3 tbsp
cumin  seeds   1 tsp
salt to taste
yellow capsicum sliced   1
red capsicum  sliced  1
onion sliced  3/4 cup
baked beans in tomato sauce tinned  1 cup
red chilli pdr   1 tsp

NETHOD
heat 2 tbsp of oil in a wok. add cumin, when brown, mix the rice & salt to taste, serve in a platter.

heat a tbsp of oil in a wok.
add onion & capsicum, stir fry till cooked but crisp.
mix the beans in tomato sauce, salt & chilli pdr
heat the mixture till it boils, pour over rice & serve hot

STIR FRIED MASALA VEGETABLES

INGREDIENTS
oil   2 tbsp
baby corn chopped  1 cup
mushroom chopped  1 cup
capsicum diced  1 cup
ginger-garlic paste  1 tsp
green chilli paste  1/2 tsp
tomato juice  3/4 cup
besan  2 tbsp
salt to taste
turmeric pdr  1/2 tsp
red chilli pdr   1 tsp
garam masala  1/4 tsp
coriander & cumin pdr  1 tbsp
fresh coriander leaves chopped  1/4 cup

Method

heat oil in a wok.
add ginger-garlic paste & chilli paste, stir until nice aroma comes
add the vegetables, salt to taste, stir fry until cooked but crisp.
to the tomato juice, add besan, turmeric pdr,, chilli pdr, garam masala pdr., coriander & cumin pdr, 
mix well. add it to the vegetables, mix well till the vegetables are coated with the juice & masala.
allow the mixture to dry out.
garnish with finely chopped coriander leaves


Sunday, August 19, 2012

ORANGE PASTA TOPPED WITH STIR FRIED VEGETABLES

INGREDIENTS

for orange pasta
ribbon pasta cooked   2 cups
orange juice   1 cup
sugar  1 tsp
salt & pepper pdr. to taste
corn flour   1 tbsp
butter   1 tbsp

for stir fried vegetables

butter  2 tbsp
onion chopped 1/4 cup
broccoli, carrot & green peas together  2 cups
salt & pepper pdr to taste
basil leaves   1/2 cup
dried Italian herbs   1 tsp


METHOD
mix together the juice, sugar, salt, pepper pdr, corn flour & butter in a pan. 
heat & stir till thick.
mix the pasta & see that it is completely coated with the orange sauce.
melt the butter in another wok.
sauté onion until soft.
add rest of the vegetables, salt & pepper pdr.
saute till cooked but crisp.
add basil & Italian herbs, mix well.
pour over the pasta & serve hot.

STIR FRY VERMICELLI WITH BEANS

INGREDIENTS

oil   2 tbsp
sesame seeds   1 tbsp
onions sliced   1/2 cup
green chillies cut  2
beans chopped 1"long   1/2 cup
carrot chopped 1"long   1/2 cup
garlic crushed   1/2 tsp
ginger crushed   1/2 tsp
soya sauce   2 tbsp
brown vinegar   2 tbsp
sugar  1 tsp
salt to taste
boiled rice vermicelli   2 cups
coriander leaves chopped   1/4 cup

METHOD'
heat oil in  a wok.
roast sesame seeds, add onion & chillies, sauté till light brown.
add beans, carrot, sauté, mix & cover for 3-5 minutes to cook it.
add garlic, ginger & salt, mix & sauté till the vegetables are cooked but crisp.
add the sauce, vinegar, sugar, mix well. 
add vermicelli, stir well till the sauce coats vermicelli well.
sprinkle coriander leaves & serve.

Wednesday, August 15, 2012

RICE KHEER

Ingredients

milk   1 1/2 litre
condensed milk  1/2 tin
rice  1/2 cup
almonds  15
raisins 10-12
cardamom 3-4 crushed
saffron 1/2 tsp

Method

blanch & slice almonds.
in a micro safe  wide & deep dish, add rice, milk, micro high uncovered for 20 minutes.
stir once after 8 minutes.
add condensed milk & saffron soaked in little milk,
mix well, micro high uncovered for 10 minutes.
stir in between.
reduce power to 50 % & let it cook for 5 minutes more.
remove, mash rice well, add almonds, raisins, cardamom pdr. mix well.
serve warm or chilled.

KADHAI PANEER- MICROWAVE

Ingredients
paneer cubes   200 gm
tomato purée   2 tbsp
oil  2 tbsp
red  chilli pdr  3/4 tsp
garlic paste  1 tsp
sugar 1/2 tsp
coriander pdr  1 tsp
capsicum sliced 1 
salt to taste

Method

in a microwaveable dish, add oil, garlic paste, micro high for 2 minutes uncovered.,
add tomato puree, salt, sugar, chilli pdr,, coriander pdr, mix well.
add capsicum pieces, mix, micro high uncovered for 3 minutes.
add paneer cubes, mix, keep aside for 30 minutes.
just before serving, micro high covered for 2 minutes.
serve hot with roti, rice, bread.


SPICY VEGETABLE KURMA IN MICROWAVE

Ingredients
potato 1 large
carrots 2 medium
turnip chopped  1/4 cup
cauliflower  2 cups chopped
French beans chopped  1/2 cup
milk  1/4 cup
garam masala 1/2 tsp
pepper pdr 1/4 tsp
salt 1 tsp or to taste
cardamom 2
fresh coriander chopped  1 tsp
almonds sliced for garnishing

for the butter sauce
ghee/butter  2 tsp
tomatoes  400 gm"
ginger 2"
salt to taste
chilli pdr 1 tsp
garam masala pdr 3/4 tsp
cumin pdr  3/4 tsp
cream 1/2 cup
milk  1/2 cup

Method
in a microwaveable dish, add the prepared vegetables & milk.
cover & micro high for 10 minutes or till done.
prepare the sauce by blending tomatoes, spices, milk & butter in a mixie.
cook the sauce in the microwave on high power covered for 10 minutes.
mix with the cream.
to the vegetables, add garam masala, pepper pdr & salt. mix with the sauce.
micro high for 4 minutes. garnish with chopped coriander leaves & sliced almonds.
serve hot with cooked rice.

SPINACH & CARROT PULAO- MICROWAVE

Ingredients
spinach chopped   2 cups / 100 gm
carrots finely chopped  1 cup
basmati rice  1 cup
ghee 2 tbsp
onion 1 finely sliced
saunf/ fennel seeds  1 tsp
cardamom  2 pods
cloves 3-4

red chilli pdr  1/4 tsp
green chillies  2
cinnamon pdr a pinch
salt to taste
water  2 cups

Method
soak rice for 30 minutes.
in a flat dish, microwaveable glass , add ghee, spices with onion.
micro high uncovered for 3 minutes.
add spinach & carrots, green chilli slit, micro high for 2 minutes.
drain water from rice, add to the vegetables, mix well.
add salt,  red chilli pdr, water, mix, micro high covered for 12 minutes
stir once after 5 minutes.
once done, let it stand for 2 minutes.
fluff it with a fork.
serve hot with raita of your choice.

VEGETABLE & POTATO FRITTERS

Ingredients
besan/ chickpea flour   2 cups or 250 gm
maida/ self raising flour   1/2 cup or 60 gm
corn flour   2 tbsp
rice flour  3 tbsp
baking pdr  1 tsp
potato 1 large coarsely grated
carrot 1 large coarsely grated
onion 1 large chopped
chilli pdr  1/4 tsp
cumin pdr  1/4 tsp
turmeric pdr  1/4 tsp
spring onions 3 finely chopped
lemon juice  1 tbsp
oil to fry
water 1 cup  or a\250 ml approximately

Method
in a bowl, mix all the flours & baking powder.
add rest of the ingredients, 1 tbsp  oil & enough water to make a thick batter.
let it rest for 5 minutes.
heat oil in a pan over moderate heat.
drop the batter 1 tbsp. at a time, fry on both sides till golden brown.
drain on kitchen napkin.
serve hot with ketchup/ chutney of your choice hot.


CABBAGE & CARROT BHUJIA

Ingredients
 oil  4 tbsp
mustard seeds  1 tsp
dried red chilli  1
cabbage  500 gm finely sliced
carrot    300 gms coarsely grated
green chilli 2 cut into thin strips after de-seeding
sugar 1/2 tsp
fresh coriander leaves 4 tbsp finely chopped
lemon juice  1 tbsp


Method

heat oil in a frying pan, sauté mustard seeds & dried red chilli for 1 minute.
add cabbage, carrots, green chilli, mix well.
reduce heat,stir fry the vegetables for 30 seconds.
add sugar & coriander leaves, fry for another 5 minutes or until the vegetables are tender/
 remove from heat & add lemon juice

SWEET PANCAKES WITH RAISINS

Ingredients

flour  1 cup
condensed milk  1/2 cup
raisins  1/2 cup
ghee for frying
sugar syrup  200 ml
rabri or thickened & sweetened milk to serve if desired

Method

mix flour, milk & little water to a smooth batter.
heat a non-stick pan on medium heat.
add a tsp. of ghee  & spread well.
drop 1/3 cupful of batter on the pan, do not spread.
cook for a minute or till the edges can be lifted.
turn the pancake, cook for another 30-45 seconds.
dip it in sugar syrup for 3 minutes & serve hot with rabri if desired or it can be eaten even without dipping in sugar syrup, for those who don't like it to be too sweet.

COCONUT BARFI

Ingredients
sugar   1 cup
water   1 cup
ghee/clarified butter   2 tsp
desiccated coconut   1 cup
cardamom 8 powdered
cashew nuts chopped  1/2 cup

Method
heat sugar & water , once it boils, add  2 tsp of milk, to remove the scum.
then let the syrup boil & become thick on low heat, keep stirring.
add finely grated coconut, stir well for a 3-4 minutes
add cardamom pdr, & cashew nuts, mix well.
grease a plate, pour the coconut mixture( it will be of pouring consistency), spread quickly a spatula.
after a few minutes, cut into desired shape with a sharp knife.
store in air tight container.




Tuesday, August 14, 2012

LOOK OUT FOR EARLY SIGNS OF LIVER DISEASES


At least one in every 10 Indians suffers from a liver disease. Twenty percent of about 10 crore such people are diagnosed with liver cirrhosis and face the risk of developing hepatocellular carcinoma or liver cancer. Doctors say fatalities from such diseases can be averted by taking precautionary measures.
The major causes of a deteriorating liver are viral infections, namely Hepatitis B and C, deposition of excess fat and alcoholism. Doctors warn that seemingly healthy people can harbour Hepatitis B or C virus in the body for as long as 10-15 years before the liver starts showing symptoms of degeneration. Vaccination against the virus is, therefore, a must. Three shots of vaccines taken over a span of six months provide a person immunity against contracting Hepatitis B. However, Hepatitis C has to be prevented by avoiding unsafe blood transfusion and infection through bodily fluids.
Doctors say a patient should look out for stark symptoms of end-stage liver disease, including the yellowing of skin due to jaundice, accumulation of water in the abdomen and vomiting of blood. Liver is a non-complaining organ. It is too late to track liver problems unless preventive health checkups are done. 
Only 10-15% of liver cirrhosis patients who develop end-stage liver disease need organ transplants.

A CHEMICAL IN PERSONAL CARE PRODUCTS CAN CAUSE VARIOUS HEALTH PROBLEMS

 A chemical commonly used in lipsticks, handwashes and other personal-care products may cause heart problems and muscle impairment, a new study has claimed.

Scientists  have found that triclosan, which is used in hundreds of household products, can hinder the process by which muscles, including the heart, receive signals from the brain. In tests on mice, they noted a 'dramatic' 25% reduction in heart function within 20 minutes of exposure, and warned there is 'strong evidence' it could affect human health.

Previous studies have found that triclosan may have links to thyroid and fertility problems, this is the first time its effects have been tested on muscles. Scientists had thought that the chemical - which was devised to prevent bacterial infections in hospitals — was metabolized quickly by the body without harmful effects.

However, the researchers say it may remain active and be transported to organs, causing damage. Triclosan is found in virtually everyone's home and is pervasive in the environment. These findings provide strong evidence that it is of concern to both human and environmental health.

Friday, August 10, 2012

CHANNA & PANEER KI BIRYANI

INGREDIENTS

basmati rice    400 gm
oil   50 ml
tomatoes chopped   50 gm
onion chopped   50 gm
ginger finely chopped   1 tbsp
green chilli finely chopped   1
coriander leaves finely chopped   2 tbsp
tomato puree   3 tbsp
 channa boiled  50 gm
paneer ( cottage cheese) diced  50 gm
red chilli pdr   1/2 tsp
turmeric pdr   1/2 tsp
salt to taste
mace pdr   1/2 tsp
cardamom pdr   1 tsp
bay leaf  4
cumin  1/2 tsp

Method

boil rice with salt, cumin & bay leaf till 3/4 done & keep aside.
sprinkle some oil over rice.
heat a pan, add oil, onion, brown it, add chilli pdr, ginger, channa, paneer & tomato puree, mace & cardamom pdr.
add chopped coriander, cook for 4-5 minutes.
check for seasoning.
layer this mixture with rice.
sprinkle some water & cook over low heat for 5-8 minutes 
keep aside & open it after about 20 minutes, mix well.
serve with raita of your choice.

SWEET/ ZARDA PULAO

INGREDIENTS

rice   1cup
sugar   1cup
ghee    3 tbsp
cloves   3
cardamom   4
raisins     1tbsp
almonds   1 tbsp blanched & shredded
saffron    1/4 tsp
kewra essence   1/2 tsp
pista   few
water to cook rice 2 cups & 1/2 cup for syrup

Method

soak rice for an hour.
mix water & sugar in a pan & boil.
heat ghee, add spices, stir till raisins swell.
add rice & water, add saffron soaked in little warm milk.
cook for about 10 minutes till rice is done.
add kewra essence to the sugar syrup & add the syrup to the cooked rice,
garnish with pistas & almonds.

MUSHROOM SLICES WITH RICE

INGREDIENTS

cooked rice    3 cups
mushrooms cut into slices    2 cups
lemon juice   3 tbsp
oil    3tbsp
cumin seeds   1/2 tbsp
garlic flakes  4-5 crushed
spring onions finely sliced   2
cloves  2-3 crushes
cardamom pdr  1/2 tsp
chilli pdr   1/2 tsp
garam masala   1/2 tsp

Method

slice mushrooms , boil 1 cup water with 1 tsp lime juice & 1 tsp. salt.
Remove from fire & soak sliced mushrooms in it.
Heat oil in a large non-stick wok, reduce heat, add cumin,
When it turns golden, add crushed garlic, stir fry, add onion & fry again.
Drain mushrooms, add to the onion, stir fry for 4-5 minutes till mushrooms get cooked & turn brownish.
Add crushed cloves, cardamom pdr., red chilli pdr., garam masala, mix well.
Add rice, add salt & stir for 2-3 minutes till well mixed & fried.
Add the finely chopped greens of spring onion & lemon juice.
Serve hot either plain or with any raita of your choice.

ps- mushrooms are a good source of protein, it is vegetarian.


TANDOORI MUSHROOM

Ingredients

mushrooms    25
hung curd    100 gm
ginger paste   1 tbsp
garlic paste   1 tbsp
garam masala   1 tsp
red chilli pdr   1/2 tsp
besan/ gram flour   1 cup
oil   1 tbsp
cardamom pdr  1/2 tsp
salt to taste
turmeric pdr   1/2 tsp
cloves   8
cinnamon 1"
bay leaf  2

Method

blanch mushrooms with salt, whole spices & turmeric pdr.
Heat oil in a pan, add besan, stir well, till raw smell goes. remove, cool.
Take a bowl, add hung curd, ginger & garlic pastes, add besan & oil mixture.
add all spices, check for seasoning.
Add mushrooms, marinate for 2-3 hours.
cook in tandoor.

TABOULA SALAD

Ingredients

parsley fresh     250 gm
chopped shallots  80 gm
cracked wheat    80 gm
tomatoes finely chopped, after removing seeds & skin    80gm
Olive oil    40 gm
lemon juice    40 ml'
mint leaves finely chopped   10 gm
salt to taste

Method

chop the parsley finely.The cracked wheat should be washed well & moisture should be removed. Mix all ingredients together & serve at once.

Thursday, August 9, 2012

PUMPKIN HALWA

INGREDIENTS

water  1 cup
milk   2 cups
peeled & grated pith  2 cups
sugar  1 1/4 cups
rawa/ sooji   1/2 cup
ghee 1/2 cup
cashew nuts   2 tbsp
raisins   2 tbsp
saffron   1/4 tsp
cardamom  pdr  1/4 tsp


METHOD

Heat a tbsp of ghee in a pan & fry the cashew nuts, raisins, remove. Fry rawa in 1 tbsp of ghee  till a nice aroma comes. Keep aside.
in a heavy pan, cook rawa, pith in milk & water till dry, stirring all the time.
Add sugar & cook till dry again.
Add the saffron soaked in little milk & remaining ghee & fry till a nice aroma comes out & the halwa leaves the sides of the pan. Add the nuts & raisins, cardamom pdr, mix well.
Serve hot/ cold.

ps- instead of milk, it can be cooked in water only or you may cook only in milk if you want it rich.

AVIL/ POHA/ CHIWDA KHEER

INGREDIENTS

milk  5 cups
peeled & grated pith   2cups
sugar    3/4 cup
avil/ poha  2 tbsp
almonds   2 tbsp
ghee 2 tbsp
saffron  1/4 tsp
cardamom pdr  1/4 tsp

METHOD
\Fry the poha & the grated pith separately in ghee slightly. Keep aside.
Soak the saffron in a tablespoon of hot milk.
Cook the poha & pith in remaining milk, stirring all the time till thick.
Add the sugar & simmer for a while.
Add the saffron, the cardamom pdr, peeled & chopped almonds.
Serve hot or cold.


PUMPKIN PITH CURRY

INGREDIENTS

pumpkin pith peeled & coarsely chopped  3 cups
onion chopped  2
tomatoes 2
oil  4 tbsp
cream   4 tbsp
cashew nuts  1 tbsp
cumin seeds  1 tbsp
poppy seeds/ kaskas   1 tbsp
chilli pdr    1 tsp
salt to taste
ginger-garlic paste   1 tsp
coriander leaves finely chopped  1 tbsp
water  3/4 cup

Method

cook the pumpkin pith in water till tender. keep aside.
Grind onion, tomatoes, cashew nuts, poppy seeds, chilli pdr & ginger garlic paste into a smooth mixture.
Cook the pith & keep aside.
heat oil in a thick pan, add the ground masala, fry well on moderate heat, till oil comes out & the masala is well cooked.
Add the pumpkin pieces, salt & 3/4 cup water.
Simmer till a thick gravy is formed.
Add the beaten cream & coriander leaves, mix well. Remove.
Serve hot with rotis.

MELON PITH SAMBAR

Ingredients

pith  3 cups ( peeled & cut into moderate chunks)
arhar / tuvar dal   1/2 cup cooked & mashed

tamarind small lemon size
coconut   1/2 cup
coriander seeds   2 tbsp
oil   2 tbsp
cumin seeds   1 tsp
fenugreek seeds  1/2 tsp
jaggery/gur  2 tsp
salt  1 3/4 tsp
dry red chillies 6 or to taste
green chillies 2 slit
mustard seeds  1/2 tsp
curry leaves a sprig
hing a pinch
coriander leaves finely chopped  1 tbsp

Method

heat a tbsp of oil in a pan, fry fenugreek seeds till golden, add red chillies, coriander & cumin seeds, fry well till roasted. Then add the coconut & fry. Cool, grind in a blender to a smooth paste adding little water.

Cook the pumpkin chunks till tender & keep aside. Soak the tamarind in a little water & squeeze out the juice. Cook the tamarind juice in a heavy bottom pan with a pinch of turmeric pdr., till the raw smell goes away. Add the cooked dal, salt, pumpkin pieces, green chilli & the ground paste. 

Simmer till it is of required thickness, if too thick add water as needed, boil well. 
Heat the remaining oil, add mustard seeds, when it splutters, add curry leaves, hing pdr a pinch, pour over the sambar. Garnish with some finely chopped coriander leaves. Serve with hot rice , idli, dosa etc.

Pumpkin Pith Paranthas & Raita

Normally the white portion of water melon, & of other melons, pumpkin are discarded. But these are as nutritious & have fibrous matter as any other vegetable. 

Paranthas for 6

Ingredients

Wheat flour/ atta      3 cups
peeled & grated pumpkin pith     2 cups
oil     2 tbsp
coriander leaves finely chopped    2 tbsp
salt    1 1/2 tsp
chilli pdr     1 tsp
cumin pdr    1 tsp
green chilli finely chopped  2 or to taste
turmeric pdr      1/2 tsp
onion finely chopped 1


Method
Heat oil in a pan, add cumin, when it crackles, add onion & chillies. sauté till onion is light brown, add the pumpkin pithm salt, turmeric & chilli pdr & fry till the pith is soft & cooked. Let the mixture cool, mix in the flour & coriander leaves & make a soft dough, roll out into paranthas, shallow fry with oil/ ghee on both sides till golden brown. serve with any curry of your choice, or with pickle & curd.

You can make raita in the same way, as you made the vegetables for paranthas, once the cooked vege cools, add thick curd, chill & serve.

AMLA/ GOOSEBERRY DELIGHT

khoya    500 gm
powdered sugar  250 gm


For filling

grated amla, cooked with 2 tbsp of sugar  1 cup
sugar candy  3 tbsp
desiccated coconut   1/4 cup

few almonds finely sliced for decoration.

Method

Mix khoya, sugar well.
Mix the filling ingredients.
Take a lemon-sized portion of the khoya mixture, flatten it on your palm, place 1 tsp of the filling in the middle & roll it well. Press lightly. Roll it in desiccated coconut & garnish with sliced almonds.


Parsley Cilantro Pilaf

rice   500 gm
coriander leaf paste   50 gm
oregano   10 gm
basil  20 gm
Olive oil   25 gm
Parmesan cheese   20 gm
salt to taste
butter   25 gm
chopped garlic   20 gm
chopped onion     2
chopped celery   1 stick
vegetable stock/ water    1.5 litres


Method

wash the rice well & soak in water for  30 minutes. Heat a heavy pan, pour oil, sauté garlic, onion, celery till the onion is translucent. Now add the coriander paste & sauté for a few minutes.

Add the soaked rice, mix well. Add the stock/ water, cover with a lid. Cook for 10-15 minutes over low heat. When the rice is done, add shredded basil, parsley & cheese & serve hot.

Health Tips

cilantro/ coriander leaves contain antioxidants, which can delay or prevent the spoilage of food seasoned with it. Both the leaves & seeds contain antioxidants, but the leaves have a stronger effect.

Chemicals derived from cilantro have been found to have antibacterial properties. Coriander seeds are used in traditional Indian medicine as a diuretic by boiling equal amounts of coriander & cumin seeds & then cooling & consuming the resulting liquid. It is also regarded as a digestive aid. Cilantro is believed to reduce cholesterol levels in the body

Wild Spinach ( Bathue) Ki Sabji

Bathua leaves   250 gm
potatoes  250 gm
oil  1 tbsp
cumin seeds 1/2 tsp
asafoetida pdr a pinch
salt 1/2 tsp
red chilli pdr 1/2 tsp
coriander pdr 1/2 tsp
turmeric pdr 1/2 tsp
dried mango ( amchur) pdr 1 tsp

Method
remove the stems of the leaves. Wash well to remove the dirt. Cook the leaves in water, drain & grind the leaves coarsely without adding any water. Boil the potatoes, cool, peel them. Cut into small pieces.

Heat oil in a pan, add cumin seeds & asafoetida pdr. Once cumin crackles, add rest of the spices, except dried mango pdr. & fry them for a few seconds. Add the potatoes & ground leaves, mix well. Lower the heat, cook for a few minutes. Add amchur pdr, salt to taste. Mix well, & remove.

Health Tips-
White goose foot/ bathua leaves/ wild spinach is rich in Vitamin A, C, B-6, calcium, phosphorous, potassium, magnesium, iron & protein. As these leaves are high in oxalic acid, they'ld be eaten in moderation. The leaves are used to treat some skin conditions & oil made from the leaves is used to treat hookworm. It is very effective in eliminating kidney stones. The consumption of the leaves help to relieve menstrual problems & urinary tract infections.

Monday, August 6, 2012

Amritsari Kulcha

Ingredients For Dough ( for 4)

all purpose flour/ maida   2 cups
baking pdr. 1 tsp
baking soda  1/2 tsp
salt 1 tsp
sugar  1 tsp
oil 3 tbsp
yoghurt  1/4 cup
warm milk  1/4 cup

For the Filling

boiled & mashed potatoes   1 cup
green chilli finely chopped 1
onion finely chopped  1
red chilli pdr   1/2 tsp
cumin pdr  1 tsp
chaat masala  1/4 tsp
coriander leaves finely chopped 1 tbsp

Method

Sieve the flour & then mix it with the baking soda, baking pdr., oil, yoghurt, sugar & salt in a bowl.  Add the warm milk & knead into a soft dough. Make sure to add the milk gradually & not make the -dough sticky. Cover the dough with a damp cloth & keep aside for an hour.

For the filling
In  bowl, add mashed potatoes, chopped onion, green chillies, coriander leaves, chilli pdr,, cumin pdr., chaat masala, mix well & make 4 medium size balls.
Take out the dough, break off a medium size ball, flatten it, place filling in the centre. Form into a ball, dust the dough with flour, roll in into a thick disc. Heat few drops of oil in a deep frying pan, gently drop the flattened kulcha in the hot oil. Cook on both sides until the kulchas turn golden brown.

They can be served with any raita of your choice.