Ingredients:
spinach - half bunch
toor dal - 1 cup
green chillies - 12
tamrind about the size of lime
turmeric 4 pinches
cumin seeds half tsp
salt
For Seasoning:
1 small onion chopped
2 strings of curry leaves
2 dry red chillies
1 tsp cumin seeds
1 tsp mustard seeds
2 cloves of garlic mashed
3 tbsp of oil
Soak tamrind in warm water and squeeze out the pulp.
Cook toor dal, green chillies, turmeric, cumin and spinach (palakura) with sufficient amount of water in a pressure cooker for 3 whistles. After the cooker is cooled off,mash the dal with a wooden spatula adding tamrind pulp and salt in it.
Heat oil in a skillet, add mustard, cumin, curry leaves, mashed garlic cloves, red chillies and chopped onion. Fry till the onions turn light brown in color. Add the seasoning to Spinach Dal (Palakura Pappu) and cook for 3-4 minutes.
Serve hot with steamed rice with a dollop of desi ghee.
Mango Chutney
We are well into the mango season.The kitchen counter is covered with rows of alfonsoes awaiting their fate.It is too hot to eat a cereal based breakfast and a bowl of chilled mango cubes is a perfect way to start the day. Since these mangoes have been ripened on the tree they have that especially real flavour. A tang not to be tasted anywhere in the world.Here is a way of making the mango season last longer
Ingredients
1 large onion chopped fine
3 " fresh adrak ginger. grated
1 pod of lasun garlic peeled
1kg raw mangoes, grated
5 cups of sugar
1 tsp garam masala
2 tsps red chilli powder
1/2 tsp dalchini cinnamon powder
1 tsp elaichi cardomom powder
3/4 cup vinegar
1 tsp salt
3 tbsp almonds blanched, peeled and sliced
3 tbsp raisins.
Puree the onions, ginger and garlic along with 1 tbsp water. Strain and remove all the juice.
Bring the grated mangoes and sugar to a boil over high heat. Reduce fire and cook for ten minutes.Add the juice of ginger, garlic and onions as well as all the masalas. Cook till the mixture thickens and is almost set. Add the salt and vinegar and continue to cook for a further five minutes.Take off the fire, stir in the almonds and raisins and let it cool.
Bottle in sterilised jars.
Keep for a week before opening. This allows the flavours to combine and develop.
Ingredients
1 large onion chopped fine
3 " fresh adrak ginger. grated
1 pod of lasun garlic peeled
1kg raw mangoes, grated
5 cups of sugar
1 tsp garam masala
2 tsps red chilli powder
1/2 tsp dalchini cinnamon powder
1 tsp elaichi cardomom powder
3/4 cup vinegar
1 tsp salt
3 tbsp almonds blanched, peeled and sliced
3 tbsp raisins.
Puree the onions, ginger and garlic along with 1 tbsp water. Strain and remove all the juice.
Bring the grated mangoes and sugar to a boil over high heat. Reduce fire and cook for ten minutes.Add the juice of ginger, garlic and onions as well as all the masalas. Cook till the mixture thickens and is almost set. Add the salt and vinegar and continue to cook for a further five minutes.Take off the fire, stir in the almonds and raisins and let it cool.
Bottle in sterilised jars.
Keep for a week before opening. This allows the flavours to combine and develop.
Soya, Sunflower seeds and Whole Wheat Muffins
For a person who is inherently resistant to moderation in anything it is pretty tough to write this with conviction- "A balanced diet is essential to a healthy and happy life". Sadly considerations of health hit everyone, sooner or later. Hopefully for you, dear reader, it will be later.
So while I'm on this health kick, here are a few tried, tested and tasted recipes.First up- another simple and yummy muffin recipe. It makes a quick breakfast for those watching their calories and their cholesterol.
Ingredients
1 1/2 cups whole wheat flour
1/2 cup soya flour
1 tsp salt
2 1/2 tsp baking powder
3 tbsp sunflower seeds
2 tbsp cane sugar
1 egg
3 tbsp vegetable oil
1 cup milk
2 tbsp chopped orange peel
Heat the oven to 425 degrees. Oil and lightly flour the muffin pan or line with paper muffin cases. In the meanwhile mix the flours with the salt,sunflower seeds, baking powder and sugar. Beat the egg, milk and oil together. Stir into the dry ingredients swiftly, add the chopped peel, and mix with a wooden spoon or a hand beater until the flour is just mixed in. Spoon into prepared muffin pan. Bake until done 12-15 minutes. Let them cool and then store in an airtight container. Makes 12 muffins.
So while I'm on this health kick, here are a few tried, tested and tasted recipes.First up- another simple and yummy muffin recipe. It makes a quick breakfast for those watching their calories and their cholesterol.
Ingredients
1 1/2 cups whole wheat flour
1/2 cup soya flour
1 tsp salt
2 1/2 tsp baking powder
3 tbsp sunflower seeds
2 tbsp cane sugar
1 egg
3 tbsp vegetable oil
1 cup milk
2 tbsp chopped orange peel
Heat the oven to 425 degrees. Oil and lightly flour the muffin pan or line with paper muffin cases. In the meanwhile mix the flours with the salt,sunflower seeds, baking powder and sugar. Beat the egg, milk and oil together. Stir into the dry ingredients swiftly, add the chopped peel, and mix with a wooden spoon or a hand beater until the flour is just mixed in. Spoon into prepared muffin pan. Bake until done 12-15 minutes. Let them cool and then store in an airtight container. Makes 12 muffins.
Paramannam - Rice Pudding
Basmati Rice - 1 cup
Whole Milk - 4 cups
Crushed Jaggery - 1 cup
Raisins - 15
Butter (Ghee) - 2 tbsp
Cardamom Pods - 3
Soak rice for half an hour, then drain the water and cook rice with milk on a medium heat. Stir occassionally as rice may stick at the bottom of the pan. Meanwhile in a separate sauce pan melt the jaggery with half cup of water, the consistency should be sticky.When rice is cooked allow it to cool for 2-3 minutes and then add the cardamom powder, jaggery syrup and stir well. If you add the syrup when the rice is too hot, milk might split
Heat a skillet with ghee and fry raisins just until they change color and stir this mixture in Paramannam. Can even add any other nuts of your choice
Whole Milk - 4 cups
Crushed Jaggery - 1 cup
Raisins - 15
Butter (Ghee) - 2 tbsp
Cardamom Pods - 3
Soak rice for half an hour, then drain the water and cook rice with milk on a medium heat. Stir occassionally as rice may stick at the bottom of the pan. Meanwhile in a separate sauce pan melt the jaggery with half cup of water, the consistency should be sticky.When rice is cooked allow it to cool for 2-3 minutes and then add the cardamom powder, jaggery syrup and stir well. If you add the syrup when the rice is too hot, milk might split
Heat a skillet with ghee and fry raisins just until they change color and stir this mixture in Paramannam. Can even add any other nuts of your choice
आलू मटर पालक
एक टमाटर, एक प्याज़, एक हरी मिर्च, चार टुकड़े लसन, एक टुकडा अदरक को मिलाकर पेस्ट बनाये और हल्दी पावडर, धनिया पावडर, काली मिर्च का पावडर, लाल मिर्च का पावडर, गरम मसाला पावडर पेस्ट मैं मिलाये।
पालक की पेस्ट बनाये और कूकर मैं तेल डाले और आलू के टुकडों को भूरा होने तक भुने बाद मैं उसमे जीरा और प्याज़ के टुकड़े और मटर दाने और मसाला पेस्ट डालकर थोडी देर चलाये। थोड़ा पानी मिलाये नमक डाले और कुकर बंद करके ४ सिटी बजने तक पकाए। थोड़ा ठंडा होने पर फिर से ढक्कन खोलकर पालक की पेस्ट डालकर ५ मिनिट तक चलाये। तेयार हैं आलू मटर पालक का गरम तड़का। गरम रोटी या पराठो के साथ सर्व करे
पालक की पेस्ट बनाये और कूकर मैं तेल डाले और आलू के टुकडों को भूरा होने तक भुने बाद मैं उसमे जीरा और प्याज़ के टुकड़े और मटर दाने और मसाला पेस्ट डालकर थोडी देर चलाये। थोड़ा पानी मिलाये नमक डाले और कुकर बंद करके ४ सिटी बजने तक पकाए। थोड़ा ठंडा होने पर फिर से ढक्कन खोलकर पालक की पेस्ट डालकर ५ मिनिट तक चलाये। तेयार हैं आलू मटर पालक का गरम तड़का। गरम रोटी या पराठो के साथ सर्व करे
पुलाव जायकेदार
जीरा - ०.५ चम्मच
छोटी इलायची - २
बड़ी इलायची - १
लौंग - ४
दालचीनी -१ छोटा टुकडा
काली मिर्च - ८ दाना
काजू - ६ टुकड़े
काली मिर्च का पावडर - ०.५ चम्मच
बासमती चावल को पानी से साफ करे और १५ मिनिट के लिए छोड़ दे। प्रेशर कुकर मे सारे खड़े मसाले और काजू को घी मे २ से ३ मिनिट भूने और .०५ चम्मच काली मिर्च का पावडर और .०५ चम्मच नमक डाले बाद मे भीगे हुऐ चावल डालकर ३-४ मिनिट भूने और फिर पानी डालकर प्रेशर कुकर बंद करके २ से ३ सिटी बजाये। कुछ ही देर मैं तैयार होगा जायकेदार पुलाव। गरम गरम जायकेदार पुलाव को दही के साथ परोसे
छोटी इलायची - २
बड़ी इलायची - १
लौंग - ४
दालचीनी -१ छोटा टुकडा
काली मिर्च - ८ दाना
काजू - ६ टुकड़े
काली मिर्च का पावडर - ०.५ चम्मच
बासमती चावल को पानी से साफ करे और १५ मिनिट के लिए छोड़ दे। प्रेशर कुकर मे सारे खड़े मसाले और काजू को घी मे २ से ३ मिनिट भूने और .०५ चम्मच काली मिर्च का पावडर और .०५ चम्मच नमक डाले बाद मे भीगे हुऐ चावल डालकर ३-४ मिनिट भूने और फिर पानी डालकर प्रेशर कुकर बंद करके २ से ३ सिटी बजाये। कुछ ही देर मैं तैयार होगा जायकेदार पुलाव। गरम गरम जायकेदार पुलाव को दही के साथ परोसे
Subscribe to:
Posts (Atom)