Recipe Index

Tuesday, January 28, 2014

Paruppu Usili

1 lbs (450 gms) of fresh beans washed and cut (3 1/2 cups cups chopped)
1/2 cups of toor dal washed and soaked for at least 1 1/2 to 2 hours
2 red chili or to taste
1/2 teaspoon of salt
1/2 teaspoon of turmeric or haldi powder
For seasoning
1 tablespoon of oil
1/2 teaspoon of mustard seeds
2 red chili or to taste

Preparation:  While the dal is soaking wash and cut the beans into small bits and keep it aside.

After the dal has been soaked, grind it with red chili use very little water the batter has to be thick.

Pour the ground dal onto a greased pan and steam it for 25 minutes or until it is cooked.  To check, a knife inserted in the dal will come out clean.  Remove the pan and allow it to cool.  When it is cool it is cut into small bits and in a food processor grind it into small bits.

Heat a pan with 2 teaspoon of oil and add mustard seeds and whole red chili.  When the mustard pops add the cut beans, salt, turmeric powder and a little water and cook it until it is cooked.  Add the steamed and ground dal and mix thoroughly.  Garnish with curry leaves(optional)

Paruppu usili is served with rice or chapati.  This is a very popular south Indian recipe.
Serves 4

Tuesday, January 21, 2014

Cracked Wheat Pulao

1 cup cracked wheat
1 cup chopped cauliflower
1 cup chopped carrots
1/2 cup peas
2 tablespoon ghee or clarified butter(can substitute with oil)
4 whole cloves
2, 2 inch size whole cinnamon
3 bay leaves
1/4 cup cashews
1 teaspoon garam masala
1/2 teaspoon curry powder(or use sambar powder)
1/2 teaspoon turmeric powder
2 to 2 1/2 cups water or as needed

Preparation:  To a pan on medium heat with 2 tablespoon of ghee, add the whole cloves, cinnamon,  bay leaves and cashews and wait for it to sizzle.  When it starts sizzling add garam masala, curry powder and turmeric powder and saute for 10 seconds.  Add the cauliflower, carrots and peas, stir cover and cook for 5 minutes.
While it is cooking stir it now and then so that it does not stick to the bottom and burn.

After 5 minutes add water, cracked wheat, mix cover and cook for 15 to 20 minutes or until the cracked wheat is cooked.  When done add salt dissolved in water, mix turn the heat off.

Serves 4

Tuesday, January 14, 2014

Orange and Apple chutney

Click on image to watch video:

2 cups orange juice from clementine oranges (any orange will work)
2 cups bite size chopped apple
1/4 cup chopped orange rind
1/2 cup brown sugar
1 teaspoon cinnamon powder
1/4 cup raisins
1 teaspoon cornstarch dissolved in a little water

Preparation: To a pan on medium heat add the orange juice, the chopped apple and orange rind and cook for 12 to 15 minutes until the apple is cooked, for best results the apple need to be a little crunchy.  Add brown sugar and raisins and cook until the brown sugar has dissolved and the liquid has come to a boil.  Add cinnamon powder mix to remove the lumps from the cinnamon powder.  Turn the heat off add the cornstarch dissolved in a little water and serve when cool.  Serve as relish.  Serve 4 to 6 people.

A great way to use apples and oranges that are in season.

Tuesday, January 7, 2014

Coconut Rice

For visual instructions click on the picture above:

1 cup raw brown Basmati rice gives 3 cups cooked rice (or use leftover rice)
2 tablespoon Indian sesame oil (or substitute with any oil)
1/2 teaspoon mustard seeds
2 teaspoon channa dal
2 teaspoon urad dal
2 green chilies or to taste
2 tablespoon of broken cashews
1 cup grated coconut
1 teaspoon salt or to taste

Preparation: Cook brown Basmati rice with 1 3/4 water in a pressure cooker.
Let the cooked rice cool to room temperature or use leftover rice.

To a pan on medium heat with oil, add mustard seeds, channa dal and urad dal.  When the mustard seeds pop add the green chilies, cashews and grated coconut, saute until the coconut has turned brown and the smell of roasted coconut is given out.  Add the cooked rice mix, add salt mix thoroughly and serve. Serves 4 to 6.

This is a great way to use up leftover rice.  This Tamil recipe is made to celebrate the festival of Pongal which occurs in the middle of January.  The flavor of roasted coconut enhances the flavor of plain rice.