Recipe Index

Wednesday, August 28, 2013

Mushroom Korma

4 cups chopped mushroom
4 cups chopped cauliflower

Spices for sauteing:

2 tablespoon coriander seeds
2 tablespoon cashew nuts
3 red chilies or to taste
7 whole cloves
2" cinnamon stick
2 tablespoon grated coconut
1 tablespoon oil
Saute the above ingredients in oil.  Until they are brown a wonderful aroma is given out.  

Grind the sauteed ingredients with:

1 cup chopped onion
1 cup chopped tomato
1 teaspoon fennel seeds
1/2 teaspoon poppy seeds
and a little water


1/2 teaspoon mustard seeds
1 teaspoon fennel seeds
3 tablespoon oil
1/2 teaspoon salt or to taste

To a pan on medium heat with 3 tablespoon of oil add the mustard seeds and fennel seeds.  When the mustard seeds pop add the chopped mushroom and cauliflower mix, cover and cook for 5 minutes.  After five minutes remove the cover, add the salt mix and cook for 2 minutes.  After 2 minutes add the ground spices cover and cook for 5 to 7 minutes or until the vegetables are cooked.

Serves 4.  Serve with chapati, naan or pulao

Tuesday, August 20, 2013

Kozhukattai Ulundu

To make ulundu or urad dal filling:
1/2 cup urad dal
2 tablespoon channa dal
4 green chilies or to taste
1/2 teaspoon salt or to taste
1 tablespoon sesame oil (til oil or nala ennai)
1/2 teaspoon mustard seeds
a pinch of asafoetida
a few curry leaves

Wash and soak the dals for at least one hour.  After it has been soaked add some green chilies to taste and some salt and grind it to a smooth paste with very little water.  Pour the ground mass into a steamer tray and steam it for 20 minutes or so until the mass is cooked.  When a knife is inserted into the mass comes out clean it is cooked.  Let the urad dal mass cool after which cut it into small bits.

Next, heat a pan with 1 tablespoon of oil add mustard seeds to it.
When the mustard seeds pop add a pinch of asafoetida and the curry leaves and let it sizzle for few seconds next add the urad dal mass and mix everything and let it cool.  When it is cool divide it into 10 parts shaped into oval or oblong.

To Make Rice Flour covering:
1 cup rice flour
1 1/4 cup water
2 teaspoon sesame oil( til oil or nala ennai)
1/4 teaspoon salt to taste.

Heat the water on medium heat with salt and sesame oil, when the water starts boiling add the rice flour and immediately start mixing and kneading the dough for at least 5 minutes until all of the lumps are removed and a smooth dough is formed.  Cover and let it cool, after which divide it into 10 parts.

To assemble the kozhukattai take one of the divided rice flour dough flatten it to a disc shape put the urad dal filling in the center and cover it by bringing the edge of the disc over to cover it.  Pinch the edges to seal it.  Making it look like a crescent shape.  Do the same with rest of the dough and filling.

Steam the assembled kozhukattai for 8 to 10 minutes or until it is done.

Kozhukattai Mothakam -Coconut and Jaggery

For Outer Covering:
1 cup rice flour
1 1/4 cup water
2 teaspoon clarified butter or ghee
1 1/2 teaspoon sugar
1/4 teaspoon salt

For outer covering:  To a pan on medium heat add the water, sugar, clarified butter and salt and cook till it starts boiling.  When the water comes to a boil add the rice flour and mix quickly, till all of the water is absorbed.  While the rice dough is still hot it needs to be kneaded for at least five minutes until it is smooth.  Make sure there are no lumps.  Use a spatula to knead this dough it is very hot.  If needed add a little water to loosen the dough for kneading.  After it has been kneaded cover and let it cool after which it can be divided to make the kozhukattai.  

For Modakam filling:
1 1/2 cup grated coconut
1/4 cup water
3/4 cup jaggery(gud or vellum)
1/2 teaspoon crushed cardamom seeds

To a pan on medium heat with about 1/4 cup of water, add the jaggery and cook until all of the jaggery has melted.  Add the grated coconut and mix.  Cook until the liquid has been absorbed and the filling has become somewhat solid.  Add the crushed cardamom seed and mix.  Turn the heat off and let it cool after which it is divided into the same number as the rice dough was divided.

To assemble the kozhukattai.  Take one of the divided rice dough, flatten it.  Put one of the divided coconut filling.  Cover the filling with the rice dough and shape it into a dome.

Steam the kozhukattai on a microwaveable steamer for 5 minutes.
Adjust the time it takes to cook to the power of your own microwave.
If it is over-cooked it will become hard.  These can also be cooked in a steamer for about 8 to 10 minutes.
Makes 9 kozhukattai


Tuesday, August 13, 2013

Sweet Aval

2 cups aval thick variety (also called poha or flattened rice)
3 tablespoon ghee (or clarified butter)
2 tablespoon white sesame seed
1/2 cup grated coconut
1/2 cup jaggery (also called gud or  vellum)
1/2 teaspoon crushed cardamom seeds( also called elakai or elachi)
1/4 cup water

Rinse and drain the aval once.  Do not let it stand in the water or it will get soggy.
To a pan on medium heat with 3 tablespoon of ghee add the white sesame seeds and saute for a few seconds until it starts to sizzle and some of them start to turn brown, add the grated coconut and saute it until the coconut starts to turn light brown.
Next, add the jaggery and a little water to help melt the jaggery.
When the jaggery has all melted, add the rinsed and drained aval and the crushed cardamom seeds.
Mix thoroughly turn the heat off and serve.

Serves 4.  This dish is generally prepared for Janmashtami celebrations.  It can be served as dessert any time

Tuesday, August 6, 2013

Lettuce wrap

Prepare potato:
2 cups potato cut int thin long slices
Cook the potatoes in 2 tablespoon of oil add 1/4 teaspoon salt or to taste and keep it aside

Prepare Kidney beans (rajma):
1 (15 oz or 425 gms) can of kidney beans (dry weight 10 oz or 284 grams)
2 green chilies or to taste
1 cup chopped tomato
a few cilantro leaves (or dhania patta)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon chili powder or to taste
2 tablespoon of oil

To a pan on medium heat with 2 tablespoon of oil add the green chilies and wait for it to sizzle.  When the green chilies sizzles add the cumin powder and coriander powder saute it for 10 seconds add the chili powder and saute it for 10 seconds, add the chopped tomatoes and cilantro leaves  and cook for 5 minutes or until the tomatoes are cooked.  When the tomato is cooked add the rinsed and drained canned kidney beans add a pinch of salt cook for a minute and keep it aside.

Prepare carrots:
2 cups chopped carrots add about a tablespoon of lemon juice and salt to taste

Prepare mango: 2 cups chopped mango

To assemble the wrap, take a lettuce leaf, remove the stem, add the kidney beans, potato, mango and carrot according to choice, fold the leaf over and it is ready to eat.

Serves 4.