Thursday, June 23, 2005

Carrot - capsicum pulao

carrot - medium sized - 3
capsicum - 1
Milk - 2 to 3 tsps
Oil- 2 tsps
Cooked pulao rice - 2 cups
salt - 1 tsp
Garam masala - 2 tsps
1. Cut the carrot and capsicum into 1" long pieces.
2. Boil them adding two tsps of milk and just enough water for the vegetables to be cooked
3 Add salt
4. Add the cooked rice and mix well.
5. Add garam masala
6. Add oil and mix.
7. Simmer for 2 or 3 minutes and granish with coriander leaves.

Monday, June 06, 2005

South Indian recipe : Coconut Chutney

Indian chutneys are very tasty and can be used a side dish for Idli, dosa , adai and almost all South Indian tiffins. Chutneys can be made out of onion, tomatoes, and other green leaves such as pudhina, coriander leaves and even curry leaves.

Coconut chutney:

Coconut scrapings - 1 cup
Green chillies - 3
Roasted gram or pottu kadalai or buna channa - half cup
Salt - half to 1 tsp as required
Mustard - half tsp
Oil - 1 tsp

1. Grind the green chillies and roasted gram in the mixie well.
2. Add coconut and grind again.
3. Add sufficient water and salt to bring it to a gravy consistency and grind again.
4. Transfer it to a vessel.
5. Heat oil, splutter the mustards and mix it with the chutney.

Wednesday, June 01, 2005

Tangy tamarind gravy

This is a gravy made of tamarind and onion and tangy in taste. This gravy is mixed with rice and eaten, with side dishes like cooked vegetables.

Tamarind : Big lemon size ( or use tamarind paste accordingly)
Gingely oil : 4 tsps
Mustard: 1 tspMehti or vendayam or fenugreek seeds : 1 tsp
Tur dal or thuvaramparupu or redgram- 2 tsps
Omam or ajwain or tymol seeds : 3/4 tsp
Sambar powder or red chillie powder : 2 tsps
Salt - 1 and a 1\2 tspsGroundnuts : 2 tspns
Drumsticks,or tapioca , or onion , or carrot any of these veggies wld best be suited
Rice flour - 1 to 2 tsps
curry leaves for garnishing

1. Take a pressure pan.
2. Extract the pulp from tamarind apprx 2 to 21/2 cups.
3. Take gingely oil and heat and splutter the mustards. Then add fenugreek seeds, red grams and heat till brown and add the groundnuts. Then add tymol seeds.
4.Add the sambar powder or red chillie powder and mix till it becomes red to a little brown. Add the vegetables ( cut into medium pieces) and fry for a few seconds. Then add the salt. These additions take a few seconds only. 5.Then add the tamarind pulp or paste and stir well. Add the curry leaves.
6. Close the pressure pan. Put on the weight and wait for 3 to 4 whistles. Then open the pan and allow the flame to simmer.
7. Make a paste of rice flour and water and add it to the gravy to make it thick .