Archive | January 2013

Sambar Rice

Jan28

sambar rice

 

This is a famous dish from South India..Its like Dal rice khichdi with vegetables…but taste is different..Also known as Bisi Bele Bhath in Karnataka.

Ingredients:

1/2 cup Rice.

1/2 cup Tuvar Dal.

1 cup mixed vegetables cubed(Carrots,Potatoes,Brinjals,Cauli flower,Beans,Green peas.)

1 Onion thickly sliced.

2 Medium sized Tomatoes chopped in big pieces.

1 tbsp Oil

2 tbsp Ghee.

1 tsp Mustard seeds.

1/4 tsp Fenugreek seeds.

1/4 tsp Asafoetida.

2 tsp MTR Bisi bele Bhath Masala.

1 tsp Red chilli powder.

2 Dried red chillies broken into pieces.

10 pieces broken Cashew nuts.

10 Curry leaves.

2 tsp Tamarind paste.

Salt to taste.

Method:

Mix together dal and rice,wash and keep soaked in 4 cup water for 1/2 hour.

Pressure cook for 4 whistles.Keep aside.

In a big non stick pan,heat 1 tbsp Oil & 1 tbsp Ghee.

Add mustard seeds,fenugreek seeds,asafoetida,curry leaves,dried chillies,cashew pieces and onions stir well till cashews and onions turn light brown in colour.

Add turmeric powder,chilli powder and MTR bisi bele bhath masala,mix well.

Add chopped vegetables and salt.Add half cup water,cover and cook till vegetables are cooked.

Add cooked dal and rice mixture,mix well,check for salt.Add water if required.Consistency should be semi solid.

Cover and cook for 5 minutes.Add i tbsp ghee.

Serve hot with pickle and Papad.

Happy Cooking !!!

Sameera

 

 

 

Oats & Gobi Paratha

Jan15

Ingredients:

2 cups Wheat flour

1 cup Oats,mildly roasted ,cooled and powdered.

1/4 cup Curd.

1/2 Cup grated Cauliflower.

1 small Potato boiled,peeled and mashed.

2 tsp Ginger,garlic and green chilli paste.

1/2 tsp Kitchen king masala.

1/2 tsp Turmeric powder.

1/4 tsp Asafoetida.

Salt to taste.

1 tsp Oil.

Ghee for smearing.

Method:

In a pan heat oil.Add asafoetida and turmeric powder.

Add ginger,garlic and green chilli paste.

Add grated cauliflower and salt,mix well,cover and cook for 2 minutes,add kitchen king masala and mix well.Keep it aside to cool.

In a big bowl mix together wheat flour,powdered oats,mashed potato,curd,salt and cooked cauliflower mixture.Knead to a soft dough using water if required.

Divide into lemon size balls and roll out to form a roti.

Roast on a griddle on medium heat from both sides,smearing some ghee.

Serve hot with pickle or chutney of your choice.

Happy Cooking !!!

Sameera

 

 

Tomato Sar

Jan14

Ingredients:

4 Tomato big.

1 tsp Mustard seeds.

1/2 tsp Fenugreek seeds.

A pinch of Asafoetida.

10 Curry leaves.

1 tbsp Ghee.

1.4 tsp haldi powder.

1/2 tsp Chilli powder.

1/4 tsp Sugar.

1/4 cup Coconut milk.

Salt to taste.

Method:

In a big vessel boil water,add tomatoes to this and blanch for 5 minutes.

Drain and run through cold water.Deskin tomatoes and cut into pieces,pass it through to mixie to get a smooth consistency.Keep it aside

Check this link to see datailed process of blanching tomatoes.http://www.enjoyyourcooking.com/cooking-tips/howto-blanch-deseed-tomatoes.html

In a pan heat ghee,do tempering with mustard seeds,fenugreek seeds,asafoetida and curry leaves.

Add tomato puree,chilli powder,turmeric powder,salt and sugar.

Mix well,let it boil for 2 to 3 minutes.

Add coconut milk,mix well.

Cook for another minute.

Serve hot with steamed rice.

Happy Cooking !!!

Sameera

 

Til (Sesame seeds )Ladoo

Jan13

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Ingredients:

1/4 kg Polished til.

1/4 kg Chikki Gul(Jaggery)

25 gms Dale.

25 gms roasted,deskined and crushed Shengdane(Groundnuts)

1 tsp Velchi dane(peeled Cardamom).

3 tbsp Ghee.

Method:

Dry roast til till they turn light brown in colour,add dale,shengdane and Velchi.Keep aside.

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In a thick bottomed pan heat 1 tbsp ghee.Add chopped gul and cook stirring well till gul is completely melted and forms a thick syrup.

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In a bowl take cold water and drop a drop of cooked syrup,syrup should form a hard ball.If doesnt form a ball,cook further.

Once the syrup is ready,Add til,mix well.

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Remove in a greased plate.

Apply ghee to both trhe hands and make ladoos immediately.

Ladoos have to be made when the mixture is hot or else it will become hard.

Apply sufficient ghee to yours palms to avoid the mixture from  sticking to it.

Once all the ladoos are made,let it cool and store in an airtight container.

Happy Cooking !!!

Sameera

Multi grain Onion & Cheese Paratha

Jan13

Ingredients:

1 cup Multi grain Aata.

1/2 cup finely chopped Onion

1/2 cup grated Cheese.

1/2 tsp pepper powder.

1 tbsp oil.

Salt to taste.

Water to knead the dough.

Ghee for smearing.

Method:

Heat oil in a pan,add chopped  onions and saute till they turn light brown.

Add black pepper powder and salt.Mix well and keep aside to cool.

In a bowl mix together onion,flour,grated cheese and salt.Knead well adding water as required.

Divide into lemon size balls and roll out to form a roti.

Roast on a griddle on medium heat from both sides,smearing some ghee.

Spread some grated cheese on top. (Optional)

Serve hot with tomato ketchup.

Happy Cooking !!!

Sameera

Gajar Ka Halwa

Jan12

DSC03056Ingredients:

1 Kg Gajar(Carrot) grated.

1 litre Milk.

1 tin Condensed milk(Milk maid/mithai mate)

2 tbsp Ghee.

1/4 cup chopped dryfruit ( Cahewnuts,Almonds,Charoli)

1/2 tsp Elaichi (Cardamom powder).

Pinch of Salt.

Method:

In a huge micrwave safe bowl,mix grated carrot,salt and ghee.

Micorwave on high for 5 mins.

Add milk,chopped dryfruits and condensed milk,mix well.

Microwave on high for 50 minutes or till the milk is completely dried.stirring in between.

Remove and add cardamom powder,mix well.

Serve hot or cold.

Tip:Can be served with rabdi or vanilla icecream.

Happy Cooking !!!

Sameera