Wednesday, September 26, 2012

Rava Pakoda

Rava - 1 cup
Green Chilies - 2, chopped finely
Ghee - 1 tsp
Curry Leaves - a few, chopped
Curd - 1/2 cup, more if needed
Salt - according to taste
Oil for deep frying

Mix all the ingredients and set aside for 5 minutes. Heat oil in a thick bottomed pan on medium flame till it is sufficiently hot to deep fry. Now make patties or just drop them as small balls.
Fry them till golden brown and drain them in the paper towel. Serve hot.

Thursday, September 20, 2012

Microwave Theratipal / Palkova

Sweetened Condensed Milk - 480 ml
Yogurt - 3 tbspns
Ghee/Butter - 1/2 tbspn

Grease a microwave safe bowl with ghee or butter.
Mix the condensed milk and yogurt. Microwave on high for 10 minutes (for a 1.5kW Microwave Oven) and keep stirring every 60 seconds. After 10 minutes it comes to a theratipal consistency.
Let it cool. 

Recipe Courtesy: Jeyashri's Kitchen

Sending this recipe to Shama's Easy to Cook Recipes and Jagruti's Know Your Dairy - Milk Event

Monday, September 10, 2012

Pineapple Fried Rice

  • 1 can(20 oz) Delmonte pineapple chunks, drained, OR 1+1/2 cups fresh pineapple chunks 
  • 3-4 cups cooked jasmine or parboiled rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
  • 1/4 cup vegetable stock
  • 2 shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 red or green chili, thinly sliced, OR 1/4 to 3/4 tsp. dried crushed chili (chili flakes)
  • ½ cup frozen peas
  • ¼ cup currants OR raisins
  • ½ cup roasted unsalted whole cashews
  • 3 spring onions, finely sliced
  • 1/3 cup fresh coriander
  • 2 tbspn olive oil
  • Salt - according to taste
Stir Fry Sauce;
  • 2 Tbspns soy sauce
  • 2 tsp. curry powder
  • optional: 1/2 tsp. sugar
Mix 1 tbspn oil with the rice. Use fingers to separate any chunks into grains. Set aside.
In a cup, stir the soy sauce together with the curry powder.
Drizzle 1 tbspn oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1 tbspn at a time to keep ingredients sizzling).
Add the carrot (if using) and peas. Stir-fry 1-2 minutes, adding more stock if needed.
Now add the rice, pineapple chunks, peas, currents, cashews and salt. Drizzle the soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (makes popping sounds) - about 5 to 8 minutes, or until desired lightness is achieved. 
Tip: Avoid adding any more stock from here on, or your rice will turn out heavy and/or soggy. 
Remove from heat. Do a taste-test for salt/flavor, adding a few shakes of salt or a little more soy sauce, as needed. If too salty for your taste, add a squeeze or two of lime juice.
To serve, scoop rice onto a serving platter. Top with spring onions and coriander.

Sending this recipe to The Delmonte Blogger Recipe Carnival and also link to the World Foody

Recipe Courtesy:Thai Food

Wednesday, September 5, 2012

Yellow Squash Kootu


Yellow Squash - 2 med, peeled and cut into 1-inch cubes 
Water - 2 cups or more (as req.)

To Grind;
Grated Coconut - 1/2 cup
Turmeric Powder - 1/2 tsp
Chili Powder - 1 tsp
Green chili - 1
Cumin Seeds - 1 tsp 

For Tempering;
Mustard seeds - 1 tsp
Shallots - 4 -5 (small)
Dried red chili - 2
Curry leaves - few
Grated coconut - 1 Tbspn

Pressure cook squash with water and salt till 1 whistle or in a medium pot, cook the squash in water mixed with the salt for 8 to 10 minutes or until they are soft. 
Mash the cooked squash with any remaining water with the back of a spoon and set aside.
Meanwhile grind the contents under coconut mixture in to smooth paste (with little water as possible). Add the coconut paste to the cooked squash. 
Mix well and cook for 2 -3 minutes, until the coconut mixture has blended in. Remove from the heat and set aside.
Heat the oil in a small skillet and splutter the mustard seeds. When they burst, add the rest of the ingredients for tempering. Saute till it is browned. Remove from heat and stir the seasoned oil with the spices into the cooked squash mix.
Serve hot with spicy curries.

Recipe adapted from Foodie Ann's