Archive | May 2012

Onion Uttapam

 

Ingredients:

1 cup Urad dal(skinless split black gram)

3 cup Rice.

2 tsp methi seeds.

2 Onions chopped.

Few sprigs of Corriander leaves.(Finely chopped)

2 Green chillies finely chopped.

2 tsp pieces of Cashewnuts.

Salt to taste.

Oil.

Method:

Start a night before.Add methi to urad dal.Soak urad dal and rice in water seperately for 10 to 12 hours.

Grind urad dal and rice to fine paste.Mix together.Add salt.

Keep for fermentation.(Batter will rise in size,once fermented).

Heat oil in a pan,add onioin,green chillies,corriander leaves,cashewnut pieces and salt.

Saute for a few minutes.Remove and keep aside.

Heat a non stick tava.

Cut one onion into half and pierce a fork in it.Use this to grease the griddle with oil.Alternately a tissue paper dipped in oil can also be used.

Heat the griddle on medium heat,stir and pour the batter spreading on the griddle in a circular motion.(from center of the griddle ).

Sprinkle some cooked onion mixture on it.

Again put some batter on top to cover the onion mixture.

Cover and cook on slow flame,turn it to cook on other side.

Repeat the process to make another uttapam.

Serve hot with Chutney.

Tip:Topping can be made using variety of ingredients like capsicum,tomatoes,corns along with onion.

Happy Cooking !!!

Sameera

Masala Omelete

Ingredients:

2 Eggs.

1 Onion chopped.

1/2 Tomato chopped.

Few sprigs of Corriander leaves.

1/4 tsp Turmeric(Haldi) powder.

1/2 tsp Chilli powder.

1/2 tsp Dhana jeera powder.(corriander-cummin powder)

Salt to taste.

1 tbsp Oil.

Method:

Mix together all the above ingredients except oil and egg.

Beat egg,add all other ingredients.

Heat tava,add oil.Add the beaten egg mixture,spread in a round shape using spoon.

Cook on both sides on medium heat.

Serve hot with bread or roll of your choice.

Happy Cooking !!!

Sameera

Cucumber & Lettuce Salad

This Salad is nice to have on a warm summer day.Tastes yummy if served chilled.

Ingredients:

1 Cup Cubed Cucumber

1 Cup Chopped Lettuce

2 tbsp Sweet Corns (boiled/steamed)(Optional)

2 tbsp chopped Capsicum.

Dressing:

1 tbsp Salad oil.

1 tbsp honey.

1 tbsp Orange juice

1/2 tsp White paper powder.

Salt to taste.

Method:

In a big bowl,mix together cubed cucumber(with skin),chopped lettuce,chopped capsicum and sweet corns(optional).Transfer to refrigerator.

To prepare dressing,in another bowl mix together salad oil,honey,orange juice and white pepper powder.

Just before serving add salt and dressing,toss well.

Serve chilled.

Tip-If desired tomatoes can also be added to this salad,in that case don’t add orange juice to the dressing.

Happy Cooking !!!

Sameera

Modak(Sweet Rice Dumpling)

Modak has a special importance in the worship of Lord Ganpati.Modak is believed to be his favorite food and thus modakapriya is one of his name .

Ingredients:

For the outter covering:

2 cups Rice flour(flour of washed and dried rice).

2 cups Water.

2 tbsp Ghee.

salt to taste.

Stuffing:

3 cups Grated coconut.

2 cup Grated jaggery.

salt to taste.

2 tsp Elaichi (cardamom) powder.

2 tbsp Ghee.

Method:

For the stuffing:

In a non stick pan,heat ghee,add grated coconut and roast for a minute.

Now add grated jaggery and salt,mix well till jaggery dries up.

Add cardamom powder,mix well.

Keep aside for cooling.

For the outter covering:

Boil  water in a thick bottomed pan.Add salt and ghee.

Add rice flour.

Stir well till a dough consistency is formed.

Cover and cook for 2 to 3 minutes.

Apply melted ghee to your palms.Remove some dough in a plate and knead well to form a dough.

Grease the modak mould with melted ghee.

Take a small lemon size ball of dough,and insert it into the mould.

Spread the dough evenly in the mould with finger.

Now stuff the mould with stuffing(ensure stuffing is cold).

Cover the base of the modak with small disk of dough.

Now open the mould and remove the modak.

Repeat the process for making another modak.

Once 8 to 10 modaks are made,keep water for boiling in a steamer.

Grease the top vessel of steamer with little melted ghee.

Arrange modaks on it.

Now place this top vessel on lower vessel which contains boiling water.

Cover and steam for 10 mins.

Remove and serve hot.

You can break it open and add ghee to it,just before eating….

Tip-Colourful modaks can also be made by adding edible colours to the dough.Karanjis can also be made with same dough and stuffing.

Happy Cooking !!!

Sameera

Coconut and Kairi(raw mango) Chutney

 

20160903_202734-1This chutney is a must in our house during mango season,I usually store raw mango peices or paste in fridger and use it through out the year in chutneys,dals or gravy. The tanginess of raw mango gives this chutney  its unique taste.

Ingredients:

2 cups Grated coconut.

3 Green chillies.

2 tsp Ginger garlic paste.

3 tbsp finely chopped Kairi(raw mango)

1/4 cup chopped Corriander leaves.

6 Curry leaves.

2 tsp Jeera powder.

2 tsp Sugar.

Salt to taste.

Method:

Mix all the above ingredients in a large mixie jar,add water and grind to a smooth paste.

Consistency should be that of thick gravy.

Searve with idli or dosa of your choice.

Happy Cooking !!!

Sameera

Coconut & Peanut Chutney

Ingredients:

2 cups Grated coconut.

1 cup Roasted peanuts.

1 tbsp Tamarind paste.

Small lemon size ball of jaggery.

3 Green chillies.

Few chopped leaves of corriander.

Salt to taste.

For tempering:

1 tbsp Oil.

1 tsp Mustard seeds.

1 tsp Asafoetida.

6 cloves of Garlic.

3 Red chillies.

1 tbsp oil.

Method:

Mix all the above ingredients in a large mixie jar,add water and grind to a smooth paste.

Consistency should be that of thick gravy.

Heat oil in a small pan,add all the ingredients listed for tempering.

Temper the chutney with this tempering.

Searve with idli or dosa of your choice.

Happy Cooking !!!

Sameera