Monday, January 30, 2012

Vaangi Baath/Brinjal and tamarind flavored Rice

My friend usually makes this dish and i tried it under compulsion on the day before i left for our christmas break.Yes I had my stock of brinjals to finish off and turn off the refrigerator.So i took down the recipe from her and it was a hit as my hubby is a huge fan of flavored rice :)

I would like to say its a variation of the puliyodharai rice(tamarind flavored rice).Need I say this is really quick to whip up in the mornings for lunch box.Just a simple raita or fried potatoes go well with.And the praises follow :)

yummy lunch box!


This is how i make it...

You need
Cooked rice 1 and half cups


For the flavouring:
You need

Oil or ghee 2 tablespoons (i use one of each)
Cumin seeds 1tsp
Peanuts 1 tablespoon

Mustard seeds 1tsp
Urad dal 1tsp
Channa dal/kadala paruppu 1 tsp
Curry leaves 1 sprig
Green chilli 1
Baby onions 10nos sliced finely
Brinjals small 3 nos sliced thinly
Ginger garlic paste 1 tsp
Tomatoes 1 medium diced
Tamarind lime sized ball soaked in a cup of water
Sambar powder 1tsp
Chilli powder 1tsp
Garam masala powder 1/2 tsp
Turmeric powder a pinch
Salt to taste
  • Heat oil in a pan, add the oil and let it heat, add the ingredients under the flavouring one after the other in that allowing each to fry well for about a minute.
  • Let the brinjals fry well until tender.
  • Then add the ginger garlic paste and let it fry well.
  • Next add the tomatoes and allow them to mash well in the heat and let the oil start leaving the sides.
  • Next add the tamarind juice and salt to taste.
    this paste should be nice and thick so the rice remains dry once mixed in

  • Allow the tamarind juice to simmer well and become a nice thick paste so the rice will remain dry once its added and also the tamarind's raw taste/smell goes away.
  •  Add the masala powders to this and simmer well so the masalas cook well.

  • Once the right consistency of the flavoured mix is attained let this cool before you add cooked and cooled rice.




  • Mix well so the rice is coated well with the flavours.

  • Serve hot or pack in the lunch box with fried potatoes and boiled eggs or raitha :)



Vaangi Baath/Brinjal and tamarind flavored Rice

My friend usually makes this dish and i tried it under compulsion on the day before i left for our christmas break.Yes I had my stock of brinjals to finish off and turn off the refrigerator.So i took down the recipe from her and it was a hit as my hubby is a huge fan of flavored rice :)

Friday, January 27, 2012

Strawberry Yogurt

A beautiful and healthy dessert :) My LM has taken to strawberries suddenly and I was happy when I found some flavoured yogurt, but it was a big disappointment.This yogurt i made she loved it and I thought did more justice to flavoured yogurt than the packed one :)


The idea came from my tiramisu recipe.I wanted to make a chocolate layer too, thinking of the effort for just one cup of yogurt i dropped it!And its not the best of weathers to have yogurt, in Chennai we still have a pleasant winter(surprisingly!)



With our red letter day approaching, this would make a healthy and beautiful dessert too!



Here's how i made it...
Makes 1 cup
Preparation time 10 minutes

You need
Hung curd 3 tablespoons
Frozen strawberries 5
Sugar 2 tsp
Condensed milk 2 tsp
Chocolate chips to sprinkle or chocolate sauce to garnish


  • Blitz the frozen strawberries with the sugar into a red pulp.
  • Mix the hung curd with the condensed milk.
  • In a cup/bowl, alternate the layers one red and other white.
  • Drizzle with chocolate sauce or sprinkle some chocolate chips.

  • Serve chilled :) 
Tips:
- Once out of the freezer the strawberries will be rock hard, i left it out for about half an hour before making the pulp.
- the first time i made hung curd i used a muslin cloth i thought it was messy,this time i had a fine tea strainer and poured the thick curd in it and half hour later had good thick hung curd :) 

Sending this to Valentine Special @ Anzz cafe, ABC Series :\desserts@Ramya's Recipes"Love Lock with Sweets" hosted by "Killer On The Plate" and created by Vidhya of Sweet Karam Kapi,New year New dish @UK Rasoi, Breakfast Club originally created by Helen@Fuss free Flavours,









Strawberry Yogurt

A beautiful and healthy dessert :) My LM has taken to strawberries suddenly and I was happy when I found some flavoured yogurt, but it was a big disappointment.This yogurt i made she loved it and I thought did more justice to flavoured yogurt than the packed one :)


Wednesday, January 25, 2012

Idli Upma with lemon seasoning

Leftover food has never gotten more interesting since this recipe :) Everyone loves idlis and this simple idli upma is another reason to love them!I had a few leftover idlis and was wondering what to do of them, when I decided to try this.You should try it once, and fall in love with the simplicity of it!Then, what leftovers!



I have lots of ready made lemon rice powder sitting in the kitchen racks, its ok if we do not have fresh lemons but I wouldn't prefer to use the powder.My hubby got lots for his travel trip(he had enough of lemon rice!)I just went and added it to this upma and it was a hit!

You need

Idlis (one day old or atleast 8-9hours) 5

For the seasoning:
Lemon rice powder any brand 2 tsp
Oil 2 tsp
Curry leaves 1 sprig
Cumin seeds 1/2 tsp
Onions 1 small (optional)
Salt to taste
Cilantro chopped to garnish

  • Crumble the idlis with your hands into course bits.
  • Heat oil in a pan, add the onions if you are using them.
  • Into the hot oil add the lemon rice powder and saute it for a bit.
  • Now add the idli bits and stir well.If its too dry sprinkle some water and stir well with salt to taste and garnish with cilantro.

  • Serve hot :)

Tips:
- if you don't have the ready made powder, check my lemon rice post for the fresh lemon seasoning.
- idlis have to be leftover else they will mash and not crumble.

Sending this to Let's cook with leftovers@SimplysensationalFood and Kalyani's Kitchen Chronicles guest hosted by Veg Junction


Idli Upma with lemon seasoning

Leftover food has never gotten more interesting since this recipe :) Everyone loves idlis and this simple idli upma is another reason to love them!I had a few leftover idlis and was wondering what to do of them, when I decided to try this.You should try it once, and fall in love with the simplicity of it!Then, what leftovers!



Shake-d

I finally found some strawberries, LM has constantly been pestering us for strawberry juice we even went looking one day and never found them :) Since i found this box of strawberries i am treasuring them!





First thing that came to my mind very common of course strawberry milkshake.

And then i made some beautiful strawberry yogurt :) I'll be putting up the post soon!

Entry to BWW @ thewellseasonedcook

Shake-d

I finally found some strawberries, LM has constantly been pestering us for strawberry juice we even went looking one day and never found them :) Since i found this box of strawberries i am treasuring them!



Tuesday, January 24, 2012

Brinjal and peas Sabji

Ever since the packing-lunch saga started all kinds of ideas keep coming especially on days i have nothing planned out(read already chopped vegetables) for the lunch!Peas make a good accompaniment to any vegetable so i have discovered now.






I miss making bhaingan ka bhartha, haven't come across the big brinjal too often here.So I thought of using the same choice of vegetables for this sabji, and makes a great side dish for our humble chapati!

Here's how i made it...

You need
Brinjals 3 nos chopped in wedges
Peas half a cup
Onion 1 medium sliced
Garlic 5 nos minced
Tamarind pulp 2 tablespoons
Sambar powder 1 tsp
Red chilli powder 1/2tsp
Dhaniya/coriander powder 1/2tsp
Cumin seeds 1tsp
Salt to taste
Oil 2 tablespoons


  • Heat oil in a pan, add cumin seeds and let it splutter, add the onions and let it fry until translucent.
  • Fry the garlic and then add the brinjals and fry till soft.
  • Add the tamarind pulp and let the brinjals cook in the pulp.
  • Add the masala powders and fry well.Add about 2 tablespoons of water(so the spices don't burn)
  • Add the peas in the end and saute all well.



  • Serve with steamed rice and rasam or chapatis.

  • You can add the big brinjals instead of the normal sized ones.We like the tangy taste in brinjals , if you do not like it you can skip it and add tomatoes instead.


Sending this to Dish it out- Brinjal & Garlic Event @ Vardhini's and Spicy Treats


Brinjal and peas Sabji

Ever since the packing-lunch saga started all kinds of ideas keep coming especially on days i have nothing planned out(read already chopped vegetables) for the lunch!Peas make a good accompaniment to any vegetable so i have discovered now.




Sunday, January 22, 2012

Baby Potato Salad

I discovered baby potatoes are delicious recently.My DH used to always keep me away from them saying "they are so tiny, and they'll take ages to peel" and i used to run towards the normal potatoes.I couldn't resist the temptation for too long.LM loves these tiny potatoes roasted :) more reason to buy baby potatoes.


My DH tasted this and said "anything in yogurt tastes good!" .Which is why i decided to try it salad/raita in the first place!Trust me its good.



The creamy yogurt brings out the taste and spices used to toss the baby potatoes.


This is how i made it...

You need
Baby potatoes 15 nos
Yogurt/curd 1 cup
Oil 2 tsp
Cumin seeds 1 tsp(optional)
Turmeric powder/haldi 1/4 tsp(optional)
Red chilli powder 1 tsp(optional)
Chaat masala a generous sprinkling
Salt to taste



  • Pressure the baby potatoes for about 5 minutes and turn off the cooker.Once the pressure has cooled down, pop the potatoes in a pot of cold water and peel them.
  • Heat oil in a pan, sprinkle the cumin seeds once they crackle add the peeled potatoes (whole or chopped into quarters)
  • Add the spices - chilli powder,haldi and salt and toss the potatoes until they are soft.


  • In a serving bowl, mix the yogurt/curd with salt to taste(the potatoes have salt to so be careful) and chaat masala.
  • Mix the sauteed potatoes to this curd mix.
  • Sprinkle some chilli powder and chaat masala.



  • Serve spicy potato raita with parathas or indian breads :)
Linking toPotato Mania event @ Siri's Food Flavours
Sending this to Cooking 4 fun@Sobha;s Good Food

Baby Potato Salad

I discovered baby potatoes are delicious recently.My DH used to always keep me away from them saying "they are so tiny, and they'll take ages to peel" and i used to run towards the normal potatoes.I couldn't resist the temptation for too long.LM loves these tiny potatoes roasted :) more reason to buy baby potatoes.


Friday, January 20, 2012

Green Parathas

I love/crave for north indian food any day :) I should be saying it for south indian food too but since I spent a lot of time being in Mumbai and chapatis/rotis are my soul food, sabjis and bhaajis go better than the kootu curries!



Been a while since I made any stuffed parathas or rotis, LM likes parathas(a way of sending some vegetables to her tiny tummy) with yogurt!This dinner combo was one huge success- Green parathas with baby potato raita :)




This isn't a stuffed paratha, I have a huge bunch of each mint and cilantro leaves and would for a change not let them go in vain.So the idea struck.I have pureed the two and added it to the wheat dough and this way my little one isn't picking out tid bits from the chapati!



Here's how i made it

You need
Wheat flour 2 cups to make a chapati dough.
Oil/Butter/Ghee to toss the parathas

Clean all the below ingredients and grind to a smooth paste with about a half glass of water
Mint leaves a handful of leaves(stems removed)(or more if you please)
Cilantro/Coriander leaves a handful
Green chillies 1(as per your spice level)
Ginger 1/2" piece
Garlic 5 nos
Cumin seed powder 1/2 tsp
Salt to taste


  • Once you grind the leaves into a smooth paste, make the chapati dough using this liquid mixture of leaves and spices.You may have to add a little more water to make it nice and smooth.
  • Apply some oil and let the dough rest for one hour.(meanwhile enjoy the beautiful aroma that spreads through your home)
  • Roll them out into chapatis and toss them with oil or ghee or butter.




Green Parathas

I love/crave for north indian food any day :) I should be saying it for south indian food too but since I spent a lot of time being in Mumbai and chapatis/rotis are my soul food, sabjis and bhaajis go better than the kootu curries!



Wednesday, January 18, 2012

Crispy Prawns

Seafood is becoming a fast favourite with my family.My DH used to run away from curries but recently he's getting to like even that :) Fried foods are everyone's desire :) This time i decided to make this childhood favourite of mine.





I was actually looking to try the peri peri marinade with prawns but I didn't have fresh limes,so decided to go with this really simple dish.



The only time consuming thing with prawns is the cleaning part, I've heard that it may cause tummy upsets if not cleaned well.I always take extra care while cleaning and deveining it(remove the darkish line by creating a slit at the top portion of the prawn).Once the rinsing is done, do not forget to rinse it one last time in water mixed with a cap full of vinegar, this removes any stale smells on seafood.



This is how i made it.

You need

Prawns cleaned and rinsed 15 nos
Chilli powder 1 tsp
Pepper powder 1/2 tsp
Salt to taste
Garlic pounded 3 nos
Ginger 1/2 inch piece pounded
Oil 1 tsp
Oil to shallow fry
All purpose flour 1 tsp mixed with 2 tsp of water to make a runny paste
Bread crumbs to coat the prawns

  • Marinate the prawns with salt,pepper powder,chilli powder,ginger,garlic and oil(1tsp)
  • Let it sit for about 20 minutes.
  • Heat the pan to fry the prawns, dip each prawn in the flour paste and toss it in bread crumbs.
  • Shallow fry the prawns until brown.
  • Serve as starter with any sauce of your choice or with steamed rice and curry.
Tip:
- Instead of the flour water paste you can use a beaten egg if you want.

Crispy Prawns

Seafood is becoming a fast favourite with my family.My DH used to run away from curries but recently he's getting to like even that :) Fried foods are everyone's desire :) This time i decided to make this childhood favourite of mine.



Peas in a pod - Black and White Wednesday

I missed posting for BWW last week.But ever since I have started sending entries to BWW I'm on the lookout for good food photography.I'm going to take this opportunity to better my self in that area :)

Winter is the time for fresh peas.My LM loves to peel them even yesterday while I was finishing dinner work,she sincerely peeled about a quarter kg of peas for me :) and placed in a plastic bag neatly in the refrigerator!What an angel!




Sending this to BWW@The well-seasoned cook

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