Showing posts with label COOKERY. Show all posts
Showing posts with label COOKERY. Show all posts
Mar 8, 2012
CHEESY BAKED BROCCOLI
INGREDIENTS
BROCCOLI FLOWERETS 2 CUPS
CARROT 1 CUP
MOZARELLA CHEESE 3/4 CUP
MAIDA (FLOUR) 1 TBLSPOON
BUTTER 1 TBLSPOON
MILK 2 CUPS
SALT AND PEPPER TO TASTE
METHOD
1. MICROWAVE THE CUT VEGETABLES WITH LITTLE WATER AND SALT FOR 3 MINUTES IN HI POWER .
2.ADD THE BUTTER IN A MICROSAFE CASSEROLE.
3.MICROWAVE FOR 40 SECONDS.
4.ADD THE MAIDA AND STIR WELL.
5.MICROWAVE FOR 30 SECONDS.
6.STIR WELL AND MAKE A SMOOTH PASTE.
7.ADD THE MILK LITTLE BY LITTLE .STIR WELL. MICROWAVE FOR 2 MINUTES.
8.BEAT WELL.ADD 1/2 OF THE CHEESE AND BOILED AND DRAINED VEGETABLES.ADD SALT AND PEPPER TO TASTE.
9.TOP WITH THE REMAINING CHEESE.
10.MICROWAVE FOR 6 MINUTES IN HI POWER OR BAKE IN A CONVECTION OVEN TILL THE CHEESE BEGINS TO TURN COLOR.
11.SERVE HOT WITH TOAST AND KETCHUP.
Mar 1, 2012
CHANNA SUNDAL
INGREDIENTS
KABULI CHANNA -1 CUP
(CHICK PEAS)
GRATED COCONUT -1/2 CUP
CURRY LEAVES - FEW
OIL -2 TEASPOONS
MUSTARD SEEDS -1/4 TEASPOON
URAD DHAL - 1/2 TEASPOON
GREEN CHILLIES - 4-6
ASAFOETIDA POWDER - A PINCH
SALT TO TASTE
METHOD
1.SOAK CHANNA OVERNIGHT OT FOR 6-7 HOURS
2.PRESSURE COOK CHANNA TILL DONE .
3.HEAT OIL IN A KADAI.
4.ADD MUSTARD SEEDS,URAD DHAL AND LET THEM SPLUTTER WELL.
5.ADD THE CHOPPED CHILLIES,CURRY LEAVES AND ASAFOETIDA AND FRY WELL.
6.ADD CHANNA AND SALT. COOK WELL.
7.WHEN ALMOST DONE ,ADD THE GRATED COCONUT AND STIR WELL AND REMOVE FROM HEAT.
# THIS IS A VERY HEALTHY DISH WITH HIGH PROTIEN AND A LOW GLYEMIC INDEX ,
IT HELPS TO KEEP SUGAR LEVELS UNDER CONTROL.
# SEVERE DIABETICS MAY AVOID OR MINIMISE THE COCONUT IN THE DISH.
Feb 29, 2012
COOL CARROT RAITHA
INGREDIENTS
GRATED CARROTS -3 CUPS
FRESH CURD -3 CUPS
GREEN CHILLIES - 3-4
CORIANDER LEAVES- A FEW
SALT TO TASTE
METHOD
1.BOIL THE CARROTS WITH JUST ENOUGH WATER FOR 3 MINUTES OR MICROWAVE WITH A LITTLE WATER FOR 4 MINS.
2.DRAIN .COOL.
3.BEAT THE CURDS WITH THE WATER IN WHICH CARROTS WERE COOKED.
4.ADD SALT AND CHOPPED CHILLIES. BEAT WELL.
5.ADD THE CARROTS. MIX WELL.
6.GARNISH WITH CORIANDER LEAVES.SERVE CHILLED.
# YOU CAN ALSO ADD SOME GRATED COCONUT AND GARNISH IT.
YAM KOOTU CURRY
INGREDIENTS
YAM ( SENAI KIZHANGU) -4 CUPS
(CUBED)
GRATED COCONUT -2 CUPS
CHANNA DHAL - 1 CUP
RED CHILLIES - 5-6
TURMERIC POWDER - 1/4 TEASPOON
COCONUT OIL -1/2 CUP
MUSTARD SEEDS -1/4 TEASPOON
SALT TO TASTE
CURRY LEAVES - A FEW
METHOD
1 CLEAN,PEEL AND CUBE THE YAM INTO I CM CUBES.
2.BOIL WITH SALT AND TURMERIC POWDER TILL SOFT.
3.FRY THE RED CHILLIES AND GRIND THEM WITH 1 CUP OF COCONUT TO A PASTE.
4.COOK THE CHANNA DHAL TILL DONE.
5.ADD THE COOKED DHAL AND GROUND PASTE .ADD SALT TO TASTE AND BOIL WELL.
6.HEAT THE COCONUT OIL.
7.SPLUTTER THE MUSTARD SEEDS AND FRY THE REMAINING
COCONUT AND CURRY LEAVES TILL THE COCONUT BROWNS.
8.POUR OVER THE COOKED YAM KOOTU KARI. MIX WELL.
# THIS IS AN ETHINIC RECIPE FROM KERALA CUISINE.
Feb 10, 2012
MASALA VADAI
INGREDIENTS
GRAM DHAL - 2 CUPS
RICE - 1 TABLESPOON
CHOPPED ONIONS- 1/2 CUP
DRY CHILLIES - 8-10
CURRY LEAVES - FEW
SALT TO TASTE
OIL FOR FRYING
METHOD
1.SOAK THE DHAL AND RICE FOR 40 MINUTES
2.DRAIN.ADD CHILLIES,SALT, ONIONS AND CURRY LEAVES.
3.GRIND TO A COARSE PASTE IN MINIMUM SPEED TILL YOU GET A COARSE PASTE.
4.HEAT OIL IN A FRYING PAN.
5.SHAPE THE DHAL MIXTURE INTO SMALL DISCS OF ABOUT
2 INCH DIAMETER AND 1/2 INCH THICK.
6.FRY IN HOT OIL TILL DONE.
7.WHILE FRYING KEEP THE OIL IN MEDIUM HEAT FOR EVEN
BROWNING AND COOKING.
# AS A VARIATION YOU CAN ADD GREEN CHILLIES .
# IF YOU WISH YOU CAN EVEN ADD A FEW PODS OF GARLIC
WHILE GRINDING FOR THAT EXTRA FLAVOR.
SERVE HOT WITH COCONUT CHUTNEY.
Feb 2, 2012
RAINBOW SALAD
Ingredients
Tomatoes -3
Cucumber -1 or 2
Carrot -2
Onions -1/2
Purple cabbage -1 (small)
Lime -1
Green chillies -2
Olive oil -2 Tablespoons
Salt to taste
Method
1.Chop onions,carrots,cucumber,tomatoes and green chillies into small pieces.
2.Shred the cabbage .
3.Put all the veggies into a large bowl.
4.Pour the olive oil and lime juice.
5.Add the salt.
6.Toss well.
Serve after 15 minutes.
# This is a colorful and tasty ,nutritious salad .
# A boon to dieters .
#High fiber dish.
# A helping or two of this multicolored salad takes care of your
daily veggie needs and guarantee good health.
# If you want a richer version of this salad,add some
Mayonaisse or Thousand Island dressing and toss well.
Jan 26, 2012
STRAWBERRY MILKSHAKE
YOU CAN PREPARE THIS YUMMY,COOL TREAT IN 30 SECONDS FLAT.
Ingredients
Chopped strawberries -1 cup
Full cream milk (chilled) -2 cups
Sugar -1/2 cup
Method
Put all the ingredients in a blender and run for 30 seconds in high speed.
Serve the cool ,frothy milkshake immediately.
Strain it if you wish...
Personally I love to tiny ,chewy strawberry bits in my milkshake...
It is healthier too as it is a good source of soluble fiber.
Jan 20, 2012
COCONUT RICE
INGREDIENTS
COOKED RICE - 3 CUPS
GREEN CHILLIES - 4-5
CURRY LEAVES -A FEW
MUSTARD SEEDS -1/4 TEASPOON
URAD DAL -1/2 TEASPOON
CHANNA DAL -1/2 TEASPOON
GROUNDNUTS -1/2 CUP
CASHEW NUTS -10-15
GRATED COCONUT -1 1/2 CUPS
OIL -2 TABLESPOONS
SALT TO TASTE
METHOD
1. SPREAD OUT THE COOKED RICE (DO NOT OVER COOK) IN A BASIN.
2.HEAT OIL IN A KADAI.
3.SPLUTTER THE MUSTARD SEEDS AND DALS.
4.ADD THE GROUNDNUTS AND CASHEW NUTS AND FRY TILL DONE.
5.ADD THE CHOPPED GREEN CHILLIED,CURRY LEAVES AND COCONUT.
6.FRY TILL THE COCONUT GIVES AN AROMA.
7.ADD THE SALT.
8.MIX INTO THE COOKED RICE WELL.
# TOSS THE RICE AND COCONUT MIXTURE OR FOLD IN GENTLY
WITHOUT MASHING THE RICE.
MINT -CORIANDER PULAV
BASMATI RICE - 2 CUPS
MINT LEAVES - 2 CUPS
CORIANDER LEAVES - 3 CUPS
CHOPPED ONIONS - 1 CUP
CHOPPED TOMATOES - 1 CUP
GREEN CHILLIES - 2-3
CASHEWNUTS - 12-14
TURMERIC POWDER - 1/4 TEASPOON
CUMINSEEDS - 1/2 TEASPOON
OIL - 3 TABLESPOON
SALT TO TASTE
METHOD
1. WASH THE RICE AND SOAK IT FOR 15 MINUTES.
2.CLEAN AND WASH THE MINT AND CORIANDER LEAVES.
3.HEAT A PAN. ADD A TABLESPOON OF OIL.
4.SPLUTTER THE CUMIN SEEDS.
5.FRY A PART OF THE ONIONS,CHOPPED TOMATOES ,CHILLIES
AND THE GREENS TILL SOFT.
6.GRIND THE GREENS-TOMATO-ONION MIXTURE WITH A LITTLE WATER.
7.ADD THE ONIONS AND THE RICE .
8. MIX THE GREENS PASTE WITH ENOUGH WATER TO MAKE 4 CUPS OF LIQUID.
9.ADD SALT TO TASTE AND COOK TILL DONE.
10.GARNISH WITH FRIED CASHEW NUTS.
11.SERVE HOT WITH RAITHA OR CHIPS.
# A very healthy dish laden with the goodness of greens.
#As a variation,you can cook the cashew nuts along with the rice without frying them.
Jan 16, 2012
MALABAR ADAI
INGREDIENTS
PAR BOILED RICE - 2 CUPS
RAW RICE - 1/4 CUP
CHANNA DAL -3/4 CUP
GREEN GRAM DAL -1/2 CUP
TOOR DAL - 1/2 CUP
CHILLIES-6
PEPPER -1 TEASPOON
CUMINSEEDS -1/2 TEASPOON
SALT TO TASTE
OIL FOR COOKING
METHOD
1. SOAK TOGETHER THE RICE AND ALL THE DALS FOR 5-6 HOURS.
2. DRAIN AND CLEAN THE SOAKED INGREDIENTS.
3. GRIND TOGETHER WITH CHILLIES, PEPPER AND CUMIN
SEEDS WITH A LITTLE WATER TILL YOU GET A SLIGHTLY COARSE PASTE.
4. ADD SALT .MIX WELL AND FERMENT FOR 8 HOURS (ON A HOT DAY, IT IS FERMENTED MUCH SOONER.)
5. THE BATTER IS NOW READY FOR MAKING YOUR ADAIS.
6. HEAT A TAWA AND POUR A LADLE FULL OF THIS BATTER AND SPREAD IT TO A CIRCULAR PANCAKE OF 3 - 4 MM. THICKNESS.
7. DRIZZLE OIL ON THE EDGES AND OVER IT.
8. COOK TILL DONE. THEN TURN OVER AND COOK TILL DONE.
#SERVE HOT WITH A DOLLOP OF BUTTER AND SOME POWDERED JAGGERY.
#AVIAL IS ANOTHER TASTY ACCOMPANIMENT FOR ADAI. SO ARE CHUTNEYS.
#AS THIS DISH IS RICH IN PROTEINS AND CARBOHYDRATES; IT IS A VERY HEALTHY DISH.
# AS A VARIATION, YOU CAN ADD CHOPPED ONIONS OR EVEN DRUMSTICK LEAVES TO YOUR ADAI BATTER.
Jan 14, 2012
KAJU PANEER CURRY
Ingredients
CUBED PANEER -2 CUPS
CASHEWNUTS -1 CUP
CHOPPED ONIONS -2 CUPS
CHOPPED TOMATOES -2 CUPS
GREEN CHILLIES -2
GINGER GARLIC PASTE -1 TEASPOON
CHILLI POWDER -1 TEASPOON
JEERA POWDER -1 TEASPOON
GARAM MASALA POWDER -1/2 A TEASPOON
GHEE -1 CUP
OIL -1 TABLESPOON
SALT -TO TASTE
CORIANDER LEAVES - LITTLE
Method
1. POWDER THE CASHEW NUTS COARSELY. (RESERVE A FEW FOR GARNISHING)
2. HEAT A TEASPOON OF OIL AND SAUTEE THE GREEN CHILLY, ONIONS AND TOMATOES.
3. WHEN SLIGHTLY, DONE ADD THE SALT, CHILLY POWDER AND JEERA POWDER AND
GARAM MASALA POWDER AND COOK TILL IT IS ALMOST A PULPY MASS.
4. HEAT HALF OF THE GHEE IN A PAN AND LIGHTLY FRY THE CASHEWS.
5. FRY THE CUBED PANEER IN THE REMAINING GHEE (TAKE CARE NOT TO BROWN IT )
6. ADD THE FRIED CASHEW POWDER AND THE PANEER CUBES TO
THE ONION -TOMATO CURRY.
7. SIMMER FOR 3 MINUTES.
8. GARNISH WITH A FEW FRIED WHOLE CASHEW NUTS AND CHOPPED CORIANDER LEAVES.
9. RICH KAJU PANEER CURRY IS READY!
# A SPLENDID SIDE DISH WHICH IS EASY TO PREPARE...
# GOES WELL WITH ANY INDIAN BREAD LIKE ROTI, NAAN, PARATHA, ETC.
TASTES GREAT WHEN SERVED WITH PULAVS, JEERA RICE AND PLAIN RICE OR EVEN TOASTED BREAD.
# BEWARE-IT IS LOADED WITH CALORIES- BUT DO INDULGE IN IT ONCE IN A WHILE...
# WEIGHT WATCHERS-AVOID THE GHEE (OR RESTRICT IT.) DO NOT FRY THE PANEER.
DRY ROAST THE POWDERED NUTS. YOU DO CUT SOME CALORIES THIS WAY!
A MUST TRY FOR ANY PANEER LOVER... (and I confess –I am one)
Some tips...
Paneer is a very good source of Calcium.
Onions and tomatoes are rich in Vitamins and Lycopene and a great source of antioxidants too!
And Cashews are loaded with proteins....
So it is a tasty, easy to prepare energy dish which is a hit is any dinner!
You can cut the quantity of chilly powder if you prefer a blander version of the dish-especially when kids are going to eat them.
If you want a lighter version, add plain panner and minimize the cashews.
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