Friday, June 29, 2012

Evergreen Methi Rice

Everytime I go the to store I always pick greens and methi leaves are one of my favorite choice.Methi is a wonderfull leafy delight,  this simple methi rice preparation is very aromatic tasty and quick to prepare too...adding corn kernels makes it very colorfull and little crunchy. Hope you will enjoy this recipe 
  • 1 cup tightly packed methi/fenugreek leaves
  • 7 medium size garlic pods
  • 1 tsp jeera/cummin seeds
  • 1/2 cup sweet corn kernels
  • 2 green chillies
  • 1 cup basmati rice
  • 1 tbsp oil
  • 1 tbsp ghee
  • pinch of tumeric
  • salt to taste
Soak rice with enough water for 30 min,drain the water and then again 1.5 cup water and pressure cook it for 3 whistles.Boil the sweet corn in a microwave by adding enough water for 4 minutes, drain and keep aside.
Make a fine paste of methi leaves, garlic, cummin seeds and green chillies and keep aside.
Heat oil and ghee in a pan and the above grinded paste and fry nicely on medium flame till oil begins to saturate.
Add the sweet corn and fry for 1 minute and then add the rice,salt,turmeric and stir nicely till it blends nicely.Switch off the flame and serve warm with your choice of raitha.

Tuesday, June 26, 2012

Taro Root Fry with Hot Chilli Ginger Dip

Some recipes are passed generation to generation.Todays dish was 
shared by my great grand mother in law to my MIL !! The beauty of this dish is the dip that perfectly compliments the flavor of the taro root. My MIL taught me this dish as it is one of my hubby's favorite. And sure you would enjoy it too...
  • 1/2 kg taro root medium size
  • salt to taste
  • oil for deep fry
For dip
  • 1 inch ginger
  • 6 long red chillies
  • salt to taste
Wash taro in running water and pressure cook it with enough water and salt for 3 whistles and sim it on low flame for 3 minutes. Switch off the cooker and once it cools discard the water totally and peel the skin.Cut the in circles with a 1/2 cm thickness. Heat oil in a pan and deep fry them till they are crispy and golden brown.Serve immediately with the dip. It can also be served with rice.

Grind all the ingredients to a smooth paste for the dip, traditionally 
it is crushed in mortar and pestle.
Note: It is ideal to prepare the dip before the fry as you can serve the taro fry crispy with the dip.

Tuesday, June 19, 2012

Divinely Soft and Nutty Pumpkin Loaf

The heavens opened up today, my heart missed a beat and I soared in 
spirit with every bite of this pumpkin loaf.It smells amazing and tastes so divine it has been one of my favorite baking surprises.This moist and cakelike loaf with its nutty,chocolaty texture and a flavorfull undertone of pumpkin can be a wonderfull treat for your family to savor anytime of the day. Here is a recipe to be in heavan !!

  • 1.5 cup all purpose flour
  • 1 cup sugar
  • 1 cup red pumpkin puree
  • 1/2 cup olive oil
  • 1/4 cup water
  • 2 eggs
  • 1/2 tsp nutmeg powder
  • 1/2 tsp cinnamon powder
  • 1/2 cup chopped walnuts
  • 1/4 cup chocolate chips
  • 1 tsp baking soda
  • 1/2 tsp salt
Preheat the oven to 180 degree celcius.Grease the loaf pan and keep aside. Sieve the dry ingredients, all purpose flour, baking soda, salt, nutmeg powder and cinnamon powder together 3 times.
Beat egg and sugar together till it becomes foamy.Add olive oil,water and pumpkin puree and mix nicely.Combine with the above dry ingredients and mix nicely until all lumps dissappear. Add the nuts and chocochips and mix again.Pour the batter in a 9x5x3 inch loaf pan upto 3/4 level. Bake for 50 minutes and test with a toothpick in the very center of the loaf to come out clean.Let it cool on a cooling rack, slice and enjoy.
1.To make pumpkin puree boil the pumpkin pieces,once its tender remove the skin and puree it.
2.For the above batter I prepared one loaf and 4 cup cakes.
Submitting this recipe a wonderful
Go Nuts Event hosted by Archana and Kalyani

Friday, June 15, 2012

Exotic Mixed Vegetable Curry

We often tend to have a lot of veggies in small quantities and wonder how to use them.Todays recipe is an assortment of veggies cooked in a exotic gravy flavored with some unique indian spices.This dish could surprise your unexpected guests to wonder if you had planned for their visit ;P. I always store paneer for such moments and adding it to this curry will make it really exotic. Enjoy the recipe.

  • 1 cup chopped onions
  • 3/4 cup chopped tomatoes
  • 2 cups diced vegetables (carrot,potato,beans,peas,sweet corn kernels)
  • 1/2 cup diced cottage cheese/paneer
  • 2 tbsp oil
To Grind
  • 1 tsp dhania/coriander powder
  • 1/2 tsp jeera/cummin powder
  • 8 cashew nuts
  • 2 elaichis
  • 3 cloves
  • 5 black pepper
  • 1/2 inch cinnamon stick
  • 1 tsp khuskhus/poppy seeds
  • 1/2 tsp red chilli powder
  • pinch of turmeric
  • salt to taste
Make a fine paste of all the ingredients to grind and keep aside. Make a fine paste of onions and tomatoes and keep aside.Sprinkle some water on the chopped veggies and microwave for 4 minutes.
Heat oil in a pan, add onion tomato paste and fry till oil begins to saturate, now add the paste prepared earlier for gravy and fry till the rawness is gone and oil begins to saturate again. Now add the cooked vegetables and stir for 2 minutes nicely.Add enough water and close with a lid and let it cook on sim for 10-15 minutes.Then add cottage cheese and stir nicely and cook for 2 more minutes until it completely blends. Your mixed vegetable curry is ready. Serve hot with rice or rotis.

Wednesday, June 13, 2012

Pesara Pindi Bellallu / Green Gram Bubbles

A traditional dish always brings back sweet memories of childhood.And my mom was a expert to dole out so many savory dishes throughout the year.She ensured every season and moment had a special dish.She recently came over and I requested her to prepare this savory green gram bubbles tradionally known as pesara pindi bellallu. The texture and flavor of this savory evening snack can make your family rejoice the moment.The best part is it should be eaten warm with unlimited servings of ghee.!!So enjoy this savory snack my mom has prepared for me and my hubby.

  • 1 cup rice flour
  • 1 cup green gram flour/moong (see the note)
  • pinch of hing
  • 1/2 tsp chilli powder
  • 1/4 cup sesame
  • oil to fry
  • salt to taste
  • ghee for accompaniment

Mix all the above ingredients except sesame. Add enough water to it into make a nice soft dough.Divide the dough into equal part of medium size balls.Sprinkle sesame on each ball.On a plastic sheet take each ball and press it firmly to shape it in a round shape. Heat oil in a pan and deep fry it on a medium flame till each side is golden brown. Serve warm with a dash of ghee.
1. To make green gram flour grind it into a fine powder and sieve it. 
2.While pressing each ball do not press to much, it should be little thick for it to bubble.

Tuesday, June 5, 2012

Sinful Spinach Pizza

Planing to invite a few friends for a pizza party, you can surprise them with this pizza.This delicious homemade pizza with some delicious toppings with prebought pizza base can make your party grow wild.Who said a perfect pizza has to have italian flavors,I have experimented with indian flavors ... it has a exceptional taste that will make your taste buds dance.So enjoy the recipe and celebrate your pizza party

Ingredients :

Palak/Spinach Sauce
  • 2 cups tightly packed spinach
  • 1/2 cup finely chopped onions
  • 1/2 cup finely chopped tomatoes
  • 1 tbsp kasuri methi
  • 1 tsp dhania/coriander powder
  • 1/4 tsp garam masala
  • 1 tsp ginger garlic paste
  • 1 tsp chopped garlic
  • 1/2 tsp red chilli powder
  • 1/2 tsp finely chopped green chilli
  • 1/4 tsp cummin/jeera seeds
  • 1 tbsp olive oil
  • salt to taste
  •  1/2 cup paneer cubes (1/2 inch paneer)
  • 1/2 cup sliced mushroom
  • 1/4 cup boiled sweetcorn
  • 1 tsp kasuri methi
  • 1/4 tsp coriander powder
  • 1/4 tsp chilli flakes
  • 1/4 tsp chat masala
  • 1 tsp oil
  • 1/4 tsp salt
  • 1 cup grated mozzarella cheese
  • 4 pan size pizza base
Take a bowl and mix all the ingredient in toppings and let it marinate for 20 minutes.Boil the spinach for 2 minutes in microwave and make a puree out of it.

To make sauce heat oil in the pan add cummin seeds and when it splutters add onion and garlic, and let it fry till onion becomes translucent. Then add ginger garlic paste fry for another 1 min, then add tomatoes till they become soft. Add all the masalas and fry till begins to saturate. Now add spinach puree and let it boil for 5 min on medium flame.Add kasuri methi cook for a minute and switch off the flame.
To prepare the pizza , spread the sauce on the pizza base, sprinkle mozzarella cheese, add the toppings and grill it for 8-9 minutes.Your pizza is ready to eat.


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