Sep 29, 2008

Quick bread sweet

I was getting bored yesterday. Thought something to eat would make things better. Was not interested in any special snacks when I got reminded of this sweet dish that my mom used to make for us when she wont have lot many ingredients at home and we would be insisting her to make something sweet. I havent had it for years so felt I should make it. Fried bread in sugar syrup sounds kiddish but it was so yummy that my husband asked for some more

This is what u'll need....

Bread slices 4
Sugar 1/2 cup
Water 1 cup
Cardamom 3
Ghee 3 tbspn
Cashews 5-6

Here is the stir....
  • Mix sugar and water in a pan and bring it to a boil. When it starts to thicken a little, add crushed cardamom and transfer to a bowl
  • Chop off the sides of the bread slices
  • Dice the bread into small cubes
  • Heat ghee in a pan and fry the bread pieces until they have a golden brown crust
  • Remove and drain on a paper towel
  • In the same pan add broken cashews and fry till brown
  • Add some fried bread pieces to a bowl. Pour some sugar syrup on it and top it with fried cashews
  • Serve it warm when the bread is a little crunchy 

Sep 25, 2008

Dosa batter paniyaram

This is a quick snack that I can think of when I have some dosa batter on hand. It also fits into the breakfast category on a weekend where everyone can sit around and take a bite. Its a good alternative to the regular dosa and idlis that we make. These tiny little balls are crispy on the outside and soft on the inside and jusst melt in your mouth.

This is what u'll need....

Dosa batter 2 cups
Onion 1 medium
Green chillies 3
Coriander leaves 
Salt to taste
Sambar powder 1/2 tbspn

Here is the stir....
  • Chop onion, green chillies and coriander leaves
  • Mix it to the dosa batter followed by salt and sambar powder
  • Heat the paniyaram pan and fill each mould with 1/4 tbspn oil 
  • Pour paniyaram mix into each mould and let it cook for around 3 mins or until golden brown
  • Turn each paniyaram upside down into the moulds and cook for another 2-3 mins
  • Serve it with chutney or podi. I like to eat it with sauce

Sep 19, 2008

Okra Pachadi

A quick and easy gravy when there is not enough time in a day that calls for loads of household chores. It goes well with rice. It is a time saver and also you dont have to be wear out near the stove. I keep this recipe handy for long tiring days that doesnt want me to spend more time in kitchen.

This is what u'll need....

Okra 1 lb
Mustard 1 tspn
Methi/fenugreek seeds 1/2 tspn
Onion 1 large
Tomato 1 medium
Green chillies 4
Tamarind - size of a lemon
Salt to taste
Turmeric 1/4 tspn
Oil 2 tbspn

Here is the stir....
  • Heat oil in a pan and add mustard, methi
  • Add chopped onions, salt, turmeic and fry couple of mins
  • Toss in chopped tomatoes and fry for 2 mins
  • Squeeze tamarind in some warm water to get the juice and mix into the pan. Pour a cup of water and boil the mixture
  • Finally add thinly sliced okra and keep boiling for 15-20 mins
  • Serve with rice

Sep 16, 2008

Muzhu kathirikai / Brinjal with coconut stuffing

Stuffed brinjal is an easy and delicious side for everyday menu. There are quite a number of ways that its made. My mom makes the one with a spicy coconut mixture stuffing and it tastes yummm. A simple blend of spices stuffed inside tender brinjals and then cooked on medium flame for a little while makes this dish a tasty treat for an everyday lunch menu

In our house we eat it with rasam rice and we feel the combination awesome

Sep 13, 2008

Ulunda vadai / bonda

Vadais are always yummy and you dont need a reason to make them. I make vadais for two batches always as I am a big fan of the colder version also, yes Dahi vadas. First day we eat hot vadas with sambar and coconut chutney and then towards the end I soak them in spicy curd mix and refrigerate for the next day. Its very yummy either way.

This is what u'll need....

Urad dal 1 cup - soaked for 1 hr
Salt to taste
Green chillies 3-4
Ginger 1 tspn
Onion 1 medium
Curry leaves
Coriander leaves

Here is the stir....
  • Grind urad with salt to a fine paste. Watch not to make it watery. If by mistake it turns watery add a little rice flour.
  • Add finely chopped ginger, onion, green chillies, curry leaves and coriander
  • Make the shape of vadais and deep fry in oil till golden brown
  • You can also drop spoonfuls of the batter into oil for bondas

Sep 4, 2008

Chole Rice

This is a good change to the regular rice varieties that we usually have at home. My mother-in-law makes this special food for us. Its again one of her cooking specials. My hubby loves it a lot. I should say it is not only his favorite but everybodys in the whole family. I am not as perfect as my m-i-l but I sure give a sincere try every time and make something decent.

This is what u'll need....

Chick peas 1/2 cup - Soaked overnight
Ginger garlic paste 1 tbsp
Green Chilli 3-4
Bay leaf 1
Cardamom 2
Cloves 2
Cinnamon - 1/4 inch
Saunf - 1 tspn
Onion 1 big
Tomato 1 small
Coconut milk 1 cup
Salt to taste
Sambar powder 1 tsp
Curd/Lemon juice 1 tbsp
Garam masala 1/2 tsp
Oil 4-5 tsp
Basmati rice 1 cup - Soaked for 1/2 hour

Here is the stir....
  • Heat oil in a pan and add whole garam masala - bay leaf, cardamom, cloves, cinnamon ans saunf. Stir it for a few seconds to get the aroma infused into the oil
  • Finely slice onion and add it to the pan. Sprinkle some salt and fry the onion for a minute
  • Slit green chillies and add it to the pan follwed by ginger garlic paste. Saute the onions till they are soft and translucent
  • Chop tomatoes and mix it in. Keep mixing everything to avoid burning. Cook on low flame for a few minutes till the mixture starts oozing oil
  • Once everything is fried, add the soaked chick peas. Cook for a minute or two and transfer and boil in cooker for 1 whistle
  • Meanwhile strain rice and fry in 2 tsp oil till they start sticking to each other
  • Add rice to rice cooker along with the spicy chick peas mixture
  • Add garam masala powder, curd/lemon juice, salt, sambar powder, coconut milk and water
  • Ratio of coconut and water is 1:1. U can reduce the amount of coconut milk if it is too thick and add equal part of water instead.
  • We make fresh curd raitha for this and it tastes awesome

Sakkarai Pongal

This a festive sweet dish that mom usually makes at home for Pongal or Vinayak Chaturthi. I always used to think that making sweet pongal was very tough. But when I saw my mother-in-law make it for Ganesh Chaturthi last time, i couldnt believe how easy it can be. And guess what she did not make just a bowl but a whole big pot. She just makes things so simple and sweet. My cooooolllll m-i-l.

This is what u'll need....

Rice 1/2 cup
Moong Dal 1/3 cup
Milk 2.5 cups
Ghee 5-7 spoons
Jaggery 150 gm
Cardamom 3

Here is the stir....
  • Wash rice and dal together and set aside
  • Pour milk in cooker and boil for 2-3 mins
  • Add the rice and dal mixture and pressure cook upto 4-5 whistles
  • Pour some ghee in a kadhai and pour the above cooked mixture. Stir for 2 mins and add powdered elaichi to it
  • Add jaggery and cook the mixture for 5 mins more after the jaggery has melted
  • Fry kaju and kismis in ghee and add to above

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