Recipe Index

Tuesday, March 26, 2013

Nachos with Kidney beans

1 (15 oz) can of kidney beans
2 tablespoon oil
2 green chilies or to taste
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder
3/4 cup chopped tomato
 A few chopped cilantro leaves
2 teaspoon lemon juice
Cheddar cheese (vegetarian)
Corn chips

To a pan on medium heat add 2 tablespoons of oil and chopped green chilies.
When the green chili starts to sizzles add the cumin powder, chopped tomatoes, saute it for about 2 minutes, add onion powder, garlic powder, paprika saute if for a few seconds, then add the drained kidney beans, cook for about a minute, add cilantro leaves, salt to taste and the fresh squeezed lemon juice, mix turn the heat off.

To assemble the nachos.  Spread some corn chips on a microwave-able plate.  Distribute the kidney beans topping on top of the corn chips.  Next distribute some salsa over the kidney beans.  Finally, distribute some cheddar cheese over the salsa and microwave until the cheese has melted.  It takes about 1 minute and 30 second.  Serves 1.

Tuesday, March 19, 2013

Fire Roasted tomato

4 medium size tomato
3/4 cup chopped onion
2 chopped green chili or to taste
1 tablespoon minced ginger
1/2 teaspoon of salt or to taste
1/4 teaspoon of sugar (optional)
A few chopped cilantro leaves (dhania patta)
3 tablespoon oil

First roast two of the tomatoes lightly enough to give the curry a smoked flavor.  After it is roasted let it cool and chop it with rest of the tomatoes.

Heat a pan on medium heat with 2 tablespoon of oil.  Add the chopped onion and saute it until it is translucent do not allow it to turn brown.  Add the minced ginger and chopped green chilies saute it for a few seconds and the chopped cilantro leaves add the chopped tomatoes and cook until the curry is somewhat dry (takes about 15 minutes).  Add salt, sugar and cilantro leaves mix it, and it is ready to serve.  Serves 4.

This is a delicious curry with a smoked flavor.  It reminds you of the outdoors.  Served as a side dish, it works great as a bread spread or chapati spread.

Tuesday, March 12, 2013

Tomato Okra

1.3 lbs of okra (approximately 600 gms)
3/4 cups of chopped onions
2 green chilies or to taste
1 tablespoon of chopped ginger
1 3/4 cups of chopped tomato
1/2 teaspoon turmeric powder
1 teaspoon curry powder
1/2 teaspoon salt or to taste
3 tablespoon oil

Wash and chop the okra.  Place the chopped okra in a microwave-able bowl, add some salt to taste mix it in and microwave it for approximately 8 minutes.  In between remove it from the microwave stir it and put it back.

To a pan on medium heat add oil and the chopped onions and saute until the onions are brown.  Add the green chilies and ginger saute for a few seconds add turmeric powder, saute for a few seconds, add curry powder and saute for a few seconds.  Add the chopped tomatoes and a little water cover and cook until the tomatoes are cooked.  After the tomatoes are cooked add some cilantro leaves and the microwaved okra.  Cook for a a couple of minutes and turn the heat off.  Serves 2.

Serve as a side dish with any grain or chapati.

Tuesday, March 5, 2013

Karadaiyan Nombu Adai

1/4 cup of black eyed peas lightly roasted, cooked and divided into two.
2 cups rice powder lightly roasted and divided into two

To make Jaggery Adai:
1 cup jaggery (also called vellum or gud)
2 1/2 cups water
1/4 cup coconut bits
1/2 teaspoon cardamom powder

Boil water add jaggery and cook until the jaggery has melted.  Add the coconut bits, and half of the cooked black eyed peas, and let the water come to a rolling boil.  Add the cardamom powder and half of the rice powder(or 1 cup) mix thoroughly, remove the rice powder lumps, cover and let it cool.
Depending on the size makes 10 to 12 adais.

To make Salt adai:
2 cups water
3 tablespoon oil
1/2 teaspoon mustard seeds
2 teaspoon urad dal
a pinch of asafoetida
2 green chili or to taste
A few curry leaves
1/4 cup coconut bits
1/2 teaspoon salt or to taste

To a pan on medium heat.  Add 3 tablespoon of oil, mustard seeds and urad dal.  When the mustard seeds pop add a pinch of asafoetida, saute, add the green chili and curry leaves.  Saute for a few seconds add water and coconut bits and let it come to a boil.  When the water comes to a rolling boil add salt, and the other half of the rice powder(or 1 cup).  Mix thoroughly, remove the rice powder lumps.  Cover and let it cool.  Depending on the size makes 10 to 12 adais.

To assemble the adai's:
When the dough is cool, take some dough roll them into a ball, then flatten them into a disc the size of your palm and make a hole in the center.  Arrange them in a microwave steamer and microwave for a total 6 minutes.  After first three minutes of microwaving turn them around and microwave for rest of the 3 minutes.  When a knife inserted comes out clean it is done.  The time it take to microwave depends on the power of your own microwave.  These adais can also be cooked in a pressure cooker without the weight on top, or in a steamer.

Karadaiyan Nombu is a religious occasion observed by Tamilians.  It occurs when the month of Massi before it ends, and before the beginning of the month of Pnaguni.  This occasion happen roughly at around the middle of March of the international calender.  It is observed by married women and young girls.  They pray to Goddess Gowri to give a long life to their husband's, young girls pray for a good husband.