Sunday, April 21, 2013

Mint (pudina) rice bath

   Ingredients - Serves around 4 people 
       
  Basamati or Jeera or Sona Masoori rice soaked in water 1/2 hour -250grams
  Pudeena leaves (mint leaves) small bunch
  Coriander leaves little 
  Green chillies 2
  Ginger small piece
  Garlic 4-5 cloves
  Garam masala 1tsp
  Salt to taste
  Peas normal baked or frozen 1 small cup
  Onion 2 sliced length wise
  Oil 4 table spoon
  Ghee 2 tsp 

Procedure
  • Grind mint leaves, coriander leaves,ginger,garlic,green chillies in a mixee to make smooth paste. Keep it aside.
  • Heat oil & ghee in a pressure cooker
  • Add sliced onion. Fry until brown
  • Add ground masala paste. Fry for 2 minutes. Add garam masala
  • Add soaked rice and peas. Mix well. Fry 1-2 minutes. Add water (1:2 ratio of rice) . Add salt to taste. Mix well and cook in pressure cooker for 3 whistles.
  • Serve with raita

Saturday, April 13, 2013

Stuffed Brinjal



   
  Ingredients - Serves around 4 people        

 Small round brinjal approximately 8-10
 Onion medium size 2 finely chopped
 Jaggery big marble size (powdered) 
 Tamarind big marble size (soaked and squeezed)
 Oil 4 tablespoon
 Dry coconut powder 3 tsp
 Red chilli powder 1/2 tsp
 Coriander powder 1 tsp
 Salt to taste
 Turmeric powder 1/4 tsp
 Mustard 1/4 tsp
 Ginger garlic paste 1 tsp (optional)
 Chopped coriander leaves
 For masala powder

  •  Groundnut seeds 3 tsp
  •  Jeera 1/2 tsp
  • Fried gram dal 2tsp
  • White Sesame seeds (Til) 1 tsp 
Procedure
  • Prepare masala powder by frying all masala powder ingredients without oil till good aroma comes. Mix it with dry coconut and make powder.
  • Mix masala powder with chopped onion,tamrind juice, jaggery, red chilli powder, coriander
    powder, turmeric, salt and ginger garlic paste (optional) to make a paste
  • Cut small brinjals vertically and horizontally all the way to the bottom  but do not cut completely. Fill it up with the above paste
  • Heat oil in pressure cooker. Add mustard and allow to splutter. Add remaining masala paste. Fry 1or 2 minutes. Place stuffed brinjal in it. Add 1 or 2 cup of water to make gravy
    (little watery).
  • Cook in pressure cooker for 2 whistles and allow to cool.
  • Garnish with coriander leaves and serve with chapati, roti, poori, etc.


    Saturday, April 6, 2013

    Paddu


       Ingredients - Serves around 4 people       
       
      Dosa rice 150 gram
      Urd dal (white lentils)  4 tsp
     
    Chana dal (Bengal gram) 2tsp
      Toor dal 2tsp
      Fenugreek (Methi) seeds 1/4 tsp
      Poha (beaten rice) 2tsp
      Oats 2tsp (optional)
      Soji (Chiroti Soji prefered) 2tsp
      Onion finely chopped 1
      Chopped coriander leaves 2-3 tsp
      Fresh coconut pieces chopped 2 -3 tsp
      Salt to taste

     For seasoning

      Oil 1 tsp
      Mustard 1/4 tsp

      Chana dal 1 tsp
      Curry leaves 5-6 leaves finely chopped

     
    Procedure
    • Soak dosa rice, urd dal, chana dal, toor dal and methi seeds in water for 4-5 hours.
    • Add to it poha and oats. Soak for further 10 minutes.
    • Grind it in a mixer with water to make a smooth paste like dosa batter. Add salt to taste
      and keep it overnight.
    • Next morning add chopped coriander leaves, fresh coconut pieces and season it.
    • For seasoning - Heat oil. Add mustard. Allow it to splutters. Add chana dal and curry leaves.
      Fry until little brown. Mix it with batter.
    • Heat paddu pan and grease all moulds with oil. Now slowly pour the batter into each of
      the moulds upto 3/4th of the mould.
    • Reduce heat to medium flame and leave the batter to cook for 2-3 minutes. Add little oil to
      each of them. Once cooked on one side flip the paddu over to other side and cook the other
      side on low flame for 2-3 minutes.
    • Once cooked on both sides, remove paddu from pan and serve hot with any chutney.
    • Batter can be kept in fridge and used on other days.