Monday, July 21, 2014

Oats porridge - savory


Oats porridge

Ingredients 

Oats - 1 cup (1 cup size = 150 ml) (I used old fashioned quaker oats)
tomato (medium size) - 1/2
carrot (chopped) - 1/2 cup
coriander leaves (chopped) - 3 tablespoon
garlic - 8 - 10 pods
green chili (fine chopped) - 1 tsp
fennel seeds - 1 tsp
salt - as needed


Method:


  • chop tomato, carrot, coriander leaves and green chili  and remove the garlic skin
  • pressure cook all the ingredients (oats, tomato, carrot, coriander leaves, garlic, green chili and fennel seeds)  with 3 cups of water for 2 whistles
     
  • once the pressure is released, mash it well and adjust the salt
  • You can also add 2 tablespoon of coconut milk at last for an additional flavor and cook it for 2 mins. This step is optional. 
  • serve hot 

Friday, July 18, 2014

Vengaya sambhar (small onion sambhar)


vengaya sambhar

Ingredients (serves for 2)

toor dal / thuvaram paruppu - 1/2 cup (1 cup size = 150 ml)
turmeric powder - 1/4 tsp
cumin seeds - 1 tsp
asafoetida - a pinch
fenugreek seeds - 1/2 tsp
curry leaves - 2 sprigs
small onions - 10 - 12 nos
tomato (small size) - 1
green chili - 2
salt - as needed
red chili powder - 1/2 tsp
coriander powder - 1 tsp
tamarind - 1 inch piece
oil - 2 tsp
mustard seeds - 1 tsp
red chili - 1
coriander leaves - for garnishing


Method:


  • wash toor dal. Pressure cook toor dal, cumin seeds, turmeric powder, 1 sprig of curry leaves, asafoetida, 1/4 tsp of fenugreek seeds and 1 1/2 cup of water for 3 - 4 whistles
     
  • chop tomato, slit green chilies and peel off the onion skin.
  • once the pressure is released, mash the cooked toor dal using a laddle
  • again keep the cooker in the flame, add onions, chopped tomato, salt and green chilies
  • let it cook for 8 - 10 mins until the onion gets cooked. stir in between to avoid burning at the bottom.
  • add red chili powder and coriander powder . Mix well. 
  • soak tamarind in 1 cup of water and extract the juice.
  • add the tamarind juice to the pressure cooker. 
  • bring it to boil and let it cook until the raw smell is gone. transfer it to a bowl.
  • heat oil in a vessel and add mustard seeds, red chili and 1 sprig of curry leaves
  • once it splutters, add it to the sambhar
  • garnish it with coriander leaves and serve hot with white rice. 

Tuesday, July 15, 2014

Ulundhu kuzhambu (urad dal gravy)


Urad dal gravy

Ingredients (Serves for 3)


Urad dal (ulutham paruppu) - 3/4 cup ( 1 cup size = 150 ml)
mustard seeds - 1 tsp
red chili - 2
shallots (small onion) - 5 -6 nos
coconut pieces - 1/2 cup
cumin seeds - 2 tsp
garlic - 3 + 1 pods
salt - as needed
red chili powder - 1/2 tsp
curry leaves - few
asafoetida - a pinch
oil - 2 tsp


.

Method:


  • dry roast urad dal till its color changes to light brown
     
  • wash the roasted urad dal and pressure cook it for 2 whistles by adding water enough to immerse the roasted urad dal
     
  • chop shallots and 3 pods of garlic to small pieces
  • grind coconut pieces, 1 red chili, 1 tsp of cumin seeds and 1 garlic to a fine paste by adding little water
  • heat a vessel with oil and add mustard seeds, urad dal 
  • once it splutters, add cumin seeds, 1 red chili and curry leaves
  • fry it for a minute and then add chopped onion, garlic
  • fry till onion becomes transparent
  • add the cooked urad dal , salt and cook it for 2 mins
  • add the grounded coconut paste and cook till the raw smell goes off
  • add red chili powder and asafoetida and cook for 2 more mins and then switch off the flame
  • serve with hot white rice with any fried veggies.

Friday, July 11, 2014

Beetroot paratha



Beetroot paratha

Ingredients (serves for 2)

wheat flour - 2 cups ( 1 cup size = 150 ml)
grated beetroot - 1 cup
red chili powder - 1 1/2 tsp
salt - as needed
water - as needed
oil - 2 tsp


Method:


  • heat 1 tsp of oil and add grated beetroot, 1/2 tsp of red chili powder. (you can also use the left over beetroot poriyal )
  • fry till the grated beetroot gets cooked
  • in a bowl, mix salt, wheat flour and 1 tsp of red chili powder
  • add the cooked beetroot and mix well
  • add water little by little, 1 tsp of oil and knead it into a smooth dough
  • make balls and roll the dough ball to a flat circle
  • heat a pan and cook the paratha both sides in medium flame till golden brown spots appear
     
  • serve hot with pickle, raitha or with any type of kurma

Wednesday, July 9, 2014

Zebra cake



Zebra cake

Ingredients (makes 1 round cake of 9 inch size) :


All-purpose flour (maida) - 2 cups (1 cup size = 240 ml)
sugar - 1 cup
baking powder - 1 tablespoon
eggs - 4
milk - 1 cup
vanilla extract - 1 tablespoon
butter (room temperature) - 1/2 cup
cocoa powder - 2 tablespoon


Method:


  • mix flour and baking powder in a bowl
  • in another bowl, beat the eggs well and mix milk and vanilla extract
  • in another bowl, cream the butter and sugar until it becomes light, creamy and fluffy.
  • add the beaten egg mixture to it and whisk it well
  • slowly add flour and mix well
  • divide the mixture into two equal parts. In one part, add cocoa powder and mix well
  • Preheat the oven to 350 degree Fahrenheit
  • grease 9 inch round cake pan and line the bottom with parchment paper. Apply some more butter on the parchment paper.
  • pour the plain batter in the center of the cake pan using a laddle
  • pour the cocoa batter on top of the plain batter using a laddle
  • it will spread by itself. If it is not spreading, you can slightly tilt the pan to make it spread
  • repeat this process, continuing with alternate batters, each flavor of batter dropped into the center of previous circle of batter. Repeat until the batters are over.
     

  • bake it in the oven for 35 - 40 minutes at 350 degree fahrenheit until a toothpick comes out clean when you insert it in the cake. 
  • once it is done, let it cool completely
  • cut it into pieces and enjoy your zebra cake. 

Monday, July 7, 2014

Channa pulao


Channa pulao

Ingredients (serves for 2)

Basmati rice - 1 1/2 cup (1 cup size = 150 ml)
white channa / chick peas - 3/4 cup (120 ml)
big onion - 1/2
tomato - 1
bay leaves - 1
fennel seeds - 1 tsp
cinnamon stick - 1
ginger garlic paste - 1 tsp
mint leaves - 1 fist full
salt - as needed
red chili powder - 1 1/2 tsp
coriander powder - 1 tsp
garam masala - 2 tsp
coriander leaves - for garnishing
water - 2 1/2 cups
ghee - 1 tsp
oil - 2 tsp

Method:

  • soak chick peas for 6 -8 hours or overnight. If you want to make the recipe quick, you can use the canned garbanzo beans directly.
  • wash the soaked chick peas and keep it aside
  • wash and soak the basmati rice for 1/2 an hour
  • cut onions and tomato
  • heat ghee and oil in a pressure cooker and add fennel seeds, cinnamon stick and bay leaves
  • fry it for a minute and then add chopped onion and mint leaves
  • fry till the onion becomes transparent
  • add ginger garlic paste and saute well
  • once the raw smell is gone, add soaked chick peas 
  • mix well and then add chopped tomatoes
  • cook till the tomatoes become mushy
  • add coriander powder, chili powder, garam masala and salt
  • mix well till the raw smell is gone
  • add 2 1/2 cups of water and bring it to boil
     
  • once the water gets boiled, add soaked rice
  • pressure cook it for 2 whistles in high flame 
  • garnish it with coriander leaves and serve hot with onion raita and potato fry