Wednesday, December 19, 2007
Sunday, December 16, 2007
Wednesday, November 21, 2007
These chips are low in fat ,good in taste.They r thinly sliced and baked.For flavour they r coated with salt and chilli powder.u can add lemon flavored salt for extra flavour.u can use non stick cooking spray or butter flavoured cooking spray.They go well in parties,snacks or in dal dishes.
Monday, November 19, 2007
This is baby bottle gourd and also known as indian opo squash .This recipe has my own procedure and spice mix to it.For making dals i make my own masala like crushing a garlic along with chilli powder.Today i added a tablespoon of powdered sesame seeds to it to give a different flvaour .
baby opo squash 4
1 cup toor dal
2 med size tomatoes
4 green chillies
turmeric 1/2 tsp
cumin seeds 1/2 tsp
dry red chillies 2
curry leaves a small sprig
mustard seeds 1/2 tsp
hing/asafoetida a pinch
oil 1 tsp
jeera methi powder(optional)
chilli powder 1 tbsp or to taste
garlic 2 pods
sesame seeds 1 tbsp
cut the opo squash,tomatoes into cubes.
Pressure cook toor dal,turmeric powder,tomatoes,green chillies,opo squash all together in 2 cups of water.
when it is done u can mash the dal or just stir well.add water if required.
add salt and chilli powder/spice mix.
make tadka and add this tadka to the cooked dal.
serve hot with any fried curries or papad.
take the sesame seeds into a mortar and make it into fine powder.
To this add crushed garlic and mash the garlic and add chilli powder to it.
mix well .
add this to the curry.
Posted by S at 1:09 AM
Wednesday, November 14, 2007
My neighbour tought me how to make tomato rice.She is really a good cook and ofcourse all the credit goes to her. adding the "fennel seeds" really gives so much of flavour and smell to the rice.
it goes good with raitha.very easy to prepare dish.
2 med size tomatoes
1 large onion sliced
4 green chillies
1/2 teaspoon fennel seeds/saunf
5 cury leaves
1/2 teaspoon pepper
handful chopped cilantro
handful chopped mint
1 inch stick cinnamon
1 cardamom crushed
1 star anise
2 strands of mace
1/2 spoon shahjeera(kala jeera)
1/4 teaspoon nutmeg powder
2 or 3 bay leaves
1 1/2 tablespoons ginger garlic paste
1 tablespoon curd/yogurt
thick coconut milk 1/2 cup ( or coconut powder 3 table spoons)
turmeric 1/2 table spoon
chilli powder to taste
butter/ghee 1/2 cup
oil 1 table spoon
garam masala 1 teaspoon (optional)
basmati /normal rice 2 cups
water to cook rice 2 1/2 cups
dice the tomatoes .heat enough oil to fry tomatoes.
add tomatoes,turmeric,fennel seeds,pepper powder and fry the tomatoes till they r well cooked.
in a seperate pan add the remaining oil and ghee .
fry onions till transperent.
add chillies,ginger garlic paste to oinions and fry for a min.
now add all the spices(cinna stick,cloves,bay leaf,star anise,mace,shahjeera,cardamom)
fry for 2 min on low flame.
add this mixture to the above cooked tomato curry.
add curd , coconut milk(or coconut powder),chilli powder,garam masala,salt,mint and cilantro.
stir well.cook for a minute.
add washed and drained rice.stir well and saute for 2 minutes.
add water and stir well.cook uncovered.
u can use pressure cooker or rice cooker to cook the rice
when the rice is half cooked the water is evaporated and u can see the rice like in the picture below.
METHI/FENU GREEK PLANT
Just sow the methi seeds(fenugreek seeds) and u can see the seedlings coming out after 3 days or so.
care:water daily.see that there is proper drain.do not let the roots soak in water.need lot of sunlight(direct or indirect)
MUSTARD PLANT FOR DECORATION
I have no idea that i can eat this or not.but i just grew it as a decorative piece for my computer table.
sow the seeds and u can see the seedling after 3 days.
care:water daily.see that there is prpoer drain.let soil stay moist.need sunlight(direct or indirect).
INDIAN CHILLI PLANT:
i picked some seeds from indian dry red chillies which r good ,pure red ,very shiny n do not have holes.
care:water daily.see that there is prpoer drain.let soil stay moist.need plenty of water & sunlight(direct) .do not let the roots soak in water when the plant starts to give its actual leaves
care:water daily.see that there is prpoer drain.let soil stay moist.need sunlight(direct or indirect).do not let the roots soak in water when the plant starts to give its actual leaves.
Monday, November 12, 2007
1 sp ground nut roated
1 big capsicum(bell pepper(color is ur option))
water(acording to the cosistency u need)
chilli powder(the level of ur spice required)
jeera powder 1/4 sp
dhania powder 1 sp
coriander to garnish
cut capsicum into chunks
grind the sesame and ground nuts with out water
fry the onions in oil add tomato and fry for 4 minutes
add capsicum .fry for a minute
add sesame peanut powder
fry it for 5 minutes
add water according to the thickness of the gravy u want.
cook for 15 minutes or till done.thecapsicum should not become mushy.
add salt and cilantro.
Friday, November 09, 2007
my family follows a tradition where we do pooja for diyas and then do pooja for stars and tulasi plant.We wake up early in the morning and do pooja for tulasi plant,stars and lord shiva..
and here i tried my level best to follow the same thing.i came to USA in may 2006.last year we din't celebrate diwali as i was busy with my India trip.Now i don't want to compromise i'm so happy...that i enjoyed well....these r the pics of pooja i did at my home this evening...
Sweets for deepavali(palakova/pedas)
RICE FLOUR AND DRY FRUITS PAYASAM
Wednesday, November 07, 2007
This is my second version of biryani.my first version looks alike but there is a lot of difference in taste and preparation too..I want to try a different version of biryani today and bought "shaan sindhi biryani masala powder".i din't follow the package directions.i just used some powder and did the rest of it with my idea.I used MDH hyderabadi biryani masala ,shaan sindhi biryani masala,some spices from my pantry.the main spice that gave taste to my biryani is nutmeg and mint.i half boiled the rice with less water and then cooked it along with chicken curry.i deep fried the thinly sliced onions and added as a garnish.It gave a bit sweet taste in the middle.
For preparing chicken curry:
1 pound chicken
onions 1 (finely chopped)
green chillies 4 (cut long)
ginger garlic paste 1 1/2 table spoons or less
shaan sindhi biryani masala powder 1 table spoon
MDH hyderabadi biryani masla powder 1 table spoon
yogurt 1 cup ( 8 ounce cup)
chillipowder( to taste)
salt( to taste)
turmeric 1/2 teaspoon
dhania powder 1 1/2 teaspoon
Spices to cook rice
basmati or normal rice (3 1/2 cups for 1 pound chicken( 1 cup =1 eight ounce cup))
nutmeg 1/2 seed (finely ground)
shah jeera/kala jeera 1 teaspoon
cardamom pods 4 (mashed)
bay leaves big 3( if small 5 or 6)
cinnamon 1 inch sticks 3
star aniseed 2 or 1
salt 1/4 teaspoon
cilantro a handful
ghee 3 teaspoons
deep fried onions
cut and marinate the chicken with yogurt,ginger garlic paste,turmeric,chilli powder,salt,dhania powder,shaan n MDH powders.
keep this aside.
heat oil in a pan. fry onions,chillies till done.
now add chicken pieces to it and cover till the water comes out.
remove the lid and cook till the water is evaporated .
now prepare the rice by washing it .
heat oil in a wide pan.
add cloves,bay leaf,cardamom,star aniseed,mace,cinnamon.
saute it for a minute on low flame.
now add shah jeera,nutmeg powder.saute for a minute.
drain the rice and add this to the sauted spices. now to this add ghee,salt,mint,cilantro .
add 1 or 2 cups of water for 3 1/2 cups or pour the water till the rice is covered.
half boil the rice .it takes like 5 to6 min to half boil the rice.
Now add chicken curry to this rice and mix well.add a cup of water and cook covered on very low flame .the steam helps rice cook with out breaking it.
Top it with lemon wedges,onion greens and cilantro.drizzle some lemon juice if required.