Recipe Index

Tuesday, December 31, 2013

Lemon Rice

For Instructions click on the picture above:

3 cups cooked rice (1 cup raw basmati rice)
3 tablespoon oil
1/2 teaspoon of mustard seeds
2 teaspoon of channa dal
2 teaspoon of urad dal
1 cup shredded carrots
4 dry red chili or according to taste
1/4 teaspoon of asafoetida
1/2 teaspoon turmeric powder
1/2 cup of roasted peanuts
1 teaspoon of salt
1 tablespoon of lemon juice or to taste
Few curry leaves fresh or dry optional

Preparation: Heat oil in a pan add mustard seeds urad dal, channa dal, when the mustard seeds pop add the shredded carrots and curry leaves and saute and cook for a minute add the peanuts, turmeric powder and asafoetida mix add cooked rice, mix, add salt mix, turn the heat off add lemon juice and serve.  

Serves 4 to 6.

Tangy and salty, some folks crave for this dish.  It is a great way to use up leftover rice.  It takes only a few minutes to make.

Tuesday, December 24, 2013

Olan Recipe

5 cups chopped winter melon (26 oz or 750 gms)also called ash gourd, kumbalangi, poosanikai
1/2 cup black eyes peas(also called lobia, karamani)
2 green chilies or to taste
3 tablespoon of warm coconut oil
1/2 cup coconut milk 
1/2 teaspoon salt or to taste
A few curry leaves
1 1/2 cup water

Preparation: Cook beans in one cup of water until it is soft but still retains it shape.  Takes 15 to 20 minutes.  The excess water will get absorbed.

While the beans are cooking prepare the winter melon.  Remove the skin and chop it into same size cubes.

Cook the winter melon with 1/2 cup water, green chilies and curry leaves until it is soft but retaining its shape.  Takes about 10 minutes.  When the winter melon is cooked add the cooked black eyed peas, salt, the warm coconut oil, coconut milk powder turn the heat off and serve.  Serves 4. 

This is a very tasty dish from Kerala and Tamil Nadu.  It is a favourite curry served during festivals and otherwise.

Tuesday, December 17, 2013

Apple Bread

Dry Ingredients:
2 cups all purpose flour
1/2 cup brown sugar
1 teaspoon nutmeg powder
1 teaspoon cinnamon powder
1 teaspoon ginger powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup walnuts
1/2 cup raisins

Wet Ingredients:
2 1/2 cups shredded apples
1/2 cup milk
1/2 cup oil
1 teaspoon vanilla

Preparation:  Mix flour, brown sugar, nutmeg, cinnamon, ginger, baking powder and baking soda.  Sift the ingredients in a stand mixer or by hand, if you are sifting by hand add the brown sugar after sifting.  To the sifted ingredients add the shredded apples, milk, oil and vanilla and mix.  Do not overmix.  Add walnuts and raisins and mix.
Pour the mixed ingredients into a loaf pan.

Bake at 350F or 177C, 40 to 45 minutes.

Tuesday, December 10, 2013

Lemon Chutney

6 lemon (572 gms or 20.15 oz) - 2 1/2 cups after cookings and cutting
1 1/2 cups brown sugar

2 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon methi seeds or fenugreek seeds
1 tablespoon chopped ginger
2 green chilies or to taste
1/2 teaspoon turmeric powder
1/2 teaspoon salt

Preparation: Wash and cook the lemon in boiling water for at least 5 minutes.
This removes some of the bitterness in the lemon and softens the skin.

Drain the water and cut the lemon into 4 pieces.  Remove and discard the seeds.

Grind the cut lemon with brown sugar coarsely.

Seasoning:  Heat a pan on medium heat with oil, add mustard seeds and fenugreek seeds, when the mustard seeds pop add the chopped ginger and green chilies, saute for about 30 seconds add turmeric powder turn the heat off  and add it to the ground lemon.  Add salt mix and store in a glass jar.

This will last in the refrigerator for at least 2 weeks.  Serve as a relish.  It goes well with almost any dish. 

Tuesday, December 3, 2013

Quinoa Adai

1 cup quinoa
1 cup split urad dal with skin
2 green chilies or to taste
a bunch of cilantro leaves(dhania leaves) or use curry leaves
1/2 teaspoon asafoetida powder
1 teaspoon salt
2 tablespoon lemon juice or to taste
water and oil as needed

Preparation: Wash and soak the quinoa and and urad dal for one hour before grinding.

After it has been soaking for one hour grind it somewhat coarsely with cilantro leaves, green chilies to taste and lemon juice and water.
To the ground batter add salt and asafoetida mix.  The batter is now ready for make adais

Heat a griddle on medium heat, grease the surface and let it get hot.
Once hot pour a few scoops of batter on the surface and spread it around.  Surround the edges with a little oil and let it cook until the edges loosen. When the edges loosen turn it over and let it cook on the other side.  You can make the adai plain or put some topping.  Suitable toppings are shredded carrots, bell pepper, onion, ginger.

When both sides cooked the indication it will turn brown, remove from heat and serve.  Serve with pickles or chutney.
Serves 4.