Monday, June 30, 2014

Oats veg uthappam


Oats veg uthappam

Ingredients (makes around 8 uthappam):


Oats (Quaker old fashioned plain oats ) - 1 1/2 cup
sooji / semolina / rava - 1 1/2 cup
oil - 4 tsp
cumin seeds - 1 tsp
buttermilk - 1 1/2 cup
salt - as needed
big onion (thinly sliced) - 1 fist full
carrot (shredded) - 1 fist full
cabbage (shredded) - 1 fist full
green chili - 2
coriander leaves (fine chopped) - 1 fist full
curry leaves - 10


Method:


  • dry roast oats until you get nice aroma and oats color slightly starts changing to golden brown color
  • grind the roasted oats to a fine powder
  • in a bowl, mix together powdered oats, rava, cumin seeds, buttermilk and some water
  • add salt and mix well. The batter consistency has to be little bit thicker than the idli batter
     
  • chop green chili, curry leaves and mix together 1/2 tsp of salt, thinly sliced onion, chopped green chili, shredded carrot, shredded cabbage, chopped coriander leaves and chopped curry leaves
     
  • heat dosa pan and pour the oats batter
  • spread it slowly to a thick circle
  • sprinkle mixed veggies over the top and gently press it using a spoon
     
  • drizzle few drops of oil
  • once the corners start lifting up, turn the uthappam for cooking the other side
     
  • once it is cooked, serve hot with chutney and sambhar.


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Friday, June 27, 2014

Mango kesari


Mango kesari

Ingredients (serves for 4)


Mango pulp (after grinding) - 1/2 cup
sooji / semolina / rava - 1/2 cup
milk - 1/2 cup
water - 3/4 cup
sugar - 1 cup
cardamom powder - a pinch
cashews - 6 nos
raisin - 10 nos
ghee - 6 - 7 tsp
food color (optional) - a pinch


Method:


  • heat a heavy bottomed vessel with 4 tsp of ghee and add cashews , raisins
  • once cashews become golden brown in color, add rava
  • saute in medium flame till you get a nice aroma and rava color slightly changes to golden brown
  • add water, milk and food color
  • when the rava gets cooked, add sugar
     
  • stir well till all the water evaporates
  • add grounded mango pulp and mix well
  • add cardamom powder and 2 more tsp of ghee
  • cook well till the kesari becomes non sticky
  • Enjoy hot
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Monday, June 23, 2014

Oven roasted red baby potatoes


Oven roasted red baby potatoes

Ingredients (serves for 2)

red baby potatoes - 10 nos
garlic pods - 6 -8 nos (You can replace this with 2 tsp of garlic paste but fresh garlic will definitely enhance the taste)
pepper powder - 1 tsp
red chili flakes - 1 tsp
salt - as needed
olive oil - 3 tsp


Method:


  • wash the potatoes well
  • boil some water in a vessel
  • once the water gets boiled, add the washed baby potatoes and cook it for 10 mins
  • drain the water and cut the potatoes into halves
  • peel the garlic skin and crush the garlic pieces (You can replace this step with two tsp of garlic paste)
  • Mix together crushed garlic, pepper powder, red chili flakes, salt and olive oil
     
  • in an oven safe pan or tray, coat the potatoes with the olive oil mixture
     
  • pre heat the oven to 425 degress Fahrenheit
  • place the potatoes upside down (skinless part down) and roast in the oven for 20 - 25 minutes
     
  • You can flip the potatoes after 15 mins for even browning. 
  • serve hot

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Wednesday, June 18, 2014

Poondu urugai / Garlic pickle


Garlic pickle


Ingredients 

Garlic (peeled and cut into halves) - 2 cups (1 cup size = 150 ml)
fenugreek seeds - 1 tsp
coriander seeds - 1/2 cup
lemon juice - 1 cup
mustard seeds - 2 tsp
sesame oil - 1 cup
powdered jaggery - 1 tablespoon
red chili powder - 1 1/2 tsp
salt - as needed


Method:


  • dry roast coriander seeds and fenugreek seed and grind it to a  fine powder
     
  • heat sesame oil in a vessel and add mustard seeds
  • once it splutters, add garlic pieces
  • fry in medium flame for 5 minutes until garlic becomes soft
  • add lemon juice and let it cook for 5 minutes in medium flame
  • add powdered coriander and fenugreek seed, red chili powder and salt
  • mix well and let it cook for 5 mins in medium flame
  • finally add powdered jaggery
  • switch off the flame when oil oozes out and raw smell is gone
  • transfer it to an airtight container once it gets cooled down completely
  • serve as side dish for paratha and curd rice. 


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Monday, June 16, 2014

Cauliflower kurma


Cauliflower kurma

Ingredients (serves for 2)


cauliflower - 20 - 25 florets
fennel seeds - 1 tsp
grated coconut -  4 - 5 tsp
green chili - 2 - 3
onion - 1
ginger garlic paste - 1/2 tsp
cinnamon sticks - 3 small sticks
tomato - 1
coriander leaves - for garnishing
red chili powder - 1/2 tsp
garam masala - 3/4 tsp
salt - as needed
turmeric powder - 1/4 tsp
oil - 2 tsp


Method:


  • clean the cauliflower florets by keeping it in hot water and turmeric mixture for 15 mins
  • chop onion and tomato
  • grind grated coconut, green chili and 1/2 tsp of fennel seeds to a smooth paste
  • heat a vessel with oil and add cinnamon sticks and 1/2 tsp of fennel seeds
  • once it splutters, add chopped onion
  • fry till it becomes transparent and then add ginger garlic paste
  • saute till the raw smell goes off and then add chopped tomato
  • add salt and cook till the tomatoes become mushy
  • add cleaned florets and cook covered for 4 - 5 mins
     
  • add red chili powder and garam masala. Mix well
  • once the cauliflower is cooked, add grounded coconut paste
  • add some water and cook covered till the raw smell goes off
  • garnish with coriander leaves and serve hot with roti, chappathi or steamed white rice. 


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