…t oil in a tempering pan or any small pan till hot. Add the mustard seeds, curry leaves, hing whole red chillies & let it splutter for a few seconds. Add the onions to this & fry till lightly brown. Add this tempering to the sambhar & give it a boil. Garnish with coriander leaves. Serve with topi dosa, masala dosa, uttappa, medu vada, idlis, or with plain steamed rice. Tips & Variations : You may include any single vegetable of…
…ood… then just give it a try… it could be the highlight of your meal! 😀 Ingredients : 1 cup cleaned Dry Prawns (Sungta)/Galmo Lemon sized ball of Tamarind 2-3 Kokum (Sola/amsol) (lightly rinsed) (optional) 1 tsp. Red Chilli pwd. ¼ tsp. Turmeric pwd. 2 tsps. Coconut Oil/Vegetable Oil 1 large Onion (peeled & finely chopped) 1 cup fresh Coconut (scraped) Salt to taste Procedure : Soak the ball of tamarind in some warm water & extract pulp. Se…
…lime which can be cooked in a jiffy with very little pre-preparation… 😀 Ingredients : 100 gms. Masoor Dal (split red lentil without skin) 1 fresh bunch of Palak (Spinach) 2 fresh red Tomatoes (chopped) 2 med. Onions (peeled & finely chopped) 1 ½ tsp. fresh Ginger (grated) 2 tsps. fresh Garlic (finely chopped) ¼ tsp. Turmeric pwd. ½ tsp. Jeera (Cumin Seeds) 1 tbsp. Vegetable Oil 2 dry red Kashmiri Chillies (broken) A pinch of Hing (Asafoetida)…
…o short and easy to climb. I would love to climb the tree and relish sweet red guavas. Above all, I distinctly remember the guava cheese prepared in the traditional way. Today’s recipe is the most loved Perad or Guava Cheese which is a Christmas special. It is very delicious but quite a painstaking task. But we all know that all good things do not come easy! You have to be vigilant and use the right tools to get the best cheese which is addictive….
…i Chillies 1 tsp. Vegetable Oil Procedure : In a tempering pan, heat oil. Reduce the heat and add the ingredients for tempering. Let it splutter for a few seconds. Pour the tempered ingredients on to the prepared fish gravy. Serve the Fish in Curd Gravy with steamed rice or with rotis, chapattis or phulkas….
…eef mince, make a dry vegetable, cook in a thick masala, a simple sauce or curry. You can have a red, brown or green masala. The pre-preparation and the right blend of sweetness and tanginess is extremely important to cut out the bitterness and get a smooth and palatable taste. My family enjoys the way I cook Karela and always look forward to eating it. Today’s recipe is my own creation with a combination of roasted dry spices and green chutney in…
…tsp. Garam Masala pwd. A pinch of Sugar 5 tbsps. Vegetable Oil A sprig of Curry Leaves 2 Green Cardamom (slightly bruised) A handful of fresh Coriander Leaves (chopped roughly) Water as required Method : Soak dry deseeded Kashmiri Chillies in hot water for about 20 mins., grind to paste. Keep asided for later use. Boil eggs in a pan with sufficient water, ¼ tsp. salt & a dash of vinegar for about 10-15 mins. Cool in normal water, remove shel…
…p. Turmeric pwd. (Haldi) Walnut size ball of Tamarind 2 cups Warm Water Ingredients for the Curry : ½ kg Pomfret (sliced & washed ) 1 med. Onion (chopped finely) 1 fresh Tomato (chopped without skin) 2 tbsps. Vegetable Oil 1 inch Ginger (scraped & grated) 2 Green Chillies (slit) A pinch of Sugar Vinegar & Salt to taste Method : Blend all the ingredients for the juice in a masala grinder/blender with warm water. Strain this lovely ye…
…e Procedure : Heat oil in a sufficiently deep pot or pressure cooker body. Reduce heat & add hing & curry leaves; let it splutter. Then sauté onions till soft & translucent. Add potatoes & sauté till cooked. Add in the tomatoes/tamarind paste/kokum & cook till soft. Add ginger-garlic pastes & sauté till rawness disappears. Add red chilli pwd., jeera pwd., sugar, goda masala, jaggery & sauté till it is cooked & the m…
…ing with water and then add the semolina.At the final stage, I add the reseredtempering before serving just like the way dal is tempered. It depends on one’s preference.I enjoy preparing upma and that’s why I take my sweet pace and make it memorable each time in the kitchen. Today’s Vegetable Upma recipe is one of the ways I prepare it. We have always had our own Kadipatta (curry leaf) trees. I always use the fresh leaves whenever and just as much…