Thursday, January 31, 2013

Pineapple Kesari

Rava - 1 cup
Sugar - 2 cups + 2tbspns
Pineapple - 1/2 cup, chopped finely
Cashews - 10-12
Oil* - 2 tbspns
Ghee - 5 tbspns
Pineapple Essence - 2 tsps
Food Color(Yellow) - 1/4 tsp
Water - 3 cups

* Oil is added to retain the consistency of the kesari.

Add 2 tbspns of sugar to the pineapple pieces and let it rest for at least 1 hr.
In a pan add 3 cups of water and add the yellow food color. Let it boil.
Heat 1 tbspn of ghee and 2 tbspns of oil in a non stick kadai and fry the cashews till light golden brown. Now add the soaked pineapple pieces and fry for a minute. Then add the rava and roast till it starts turning light brown color.
Now add the boiling water to the roasted rava. Keep stirring to avoid the lumps. As soon as it  starts bubbling simmer the flame and close the lid for 5 minutes. Give a quick stir and add the sugar. Now add 2 tbspns pf ghee and keep stirring. Add the pineapple essence and add the remaining ghee. Switch off the stove.
Transfer to a greased plate and cut into desired shape.

Sending this to Valentine's Day Recipe Contest hosted by Priya.

Monday, January 28, 2013

Oats Spinach Pongal

Oats - 1 cup, dry roast for 4 mts
Yellow Moong dal - 1/2 cup
Spinach - 1 cup, finely chopped 
Cashew nuts - 4-5, break into pieces
Ginger - 1 tsp, grated
Green chilies - 2, slit(optional)
Salt to taste
Water - 1 1/2 cups

For Tempering:
Cumin seeds - 1/2 tsp
Black peppercorns - 1 tsp, lightly crushed
Asafoetida - 1/4 tsp
Curry leaves - 1 sprig
Ghee - 3 tsps (or oil)

Dry roast moong dal for 5 mts. Add the chopped spinach to the dal and cook till soft.
Heat ghee in a vessel, add broken cashew nuts and saute till golden brown. Remove and keep aside. In the same ghee, add crushed cumin and black pepper corns and allow the cumin to splutter.
Add asafoetida and curry leaves and saute for a few seconds. Add ginger, green chilies and mix. Add water and salt and bring to a boil. Add oats and mix. Reduce flame and cook for 4 minutes.
Add the cooked dal and mix. Place lid and cook for another 3 minutes.
Turn off the flame and remove onto a serving bowl. Garnish with toasted cashew nuts.
Serve hot with Sambar or Chutney.

Recipe Courtesy: Salisfood
Sending this recipe to Healthy Breakfast Recipes hosted by Simply Sensational Food

 Cooking with Seeds - Oats Event hosted by Priya and Cooking Space

Thursday, January 24, 2013

Cilantro - Coconut Chutney

Coconut scraping - 3/4 cup 
Coriander leaves - 1/2 cup
Ginger - 1 inch piece 
Tamarind - a pinch 
Green chilies - 2 to 3
Salt - as needed 
Turmeric - 1/4 tsp 
Water - as required for grinding 

To Temper:
Mustard Seeds - 1 tsp 
Urad dal - 1 tsp 
Curry leaves - a few
Oil - 1 tsp 

Clean and wash the coriander leaves, remove the stems and keep aside.
Heat the kadai and add the coriander leaves and saute in low flame only till the leaves gets reduced in volume and without changing the colour.( the leaves should be with water, or else the leaves will get browned and will give different smell).
Add all the ingredients along with the sautéed leaves. First grind with out water and then add water and grind to a smooth paste. Transfer to the serving bowl and temper with the tempering items and mix well. 
Serve with idly or dosa. 

Recipe Courtesy: Rak's Kitchen
Sending this recipe to "Tried and Tasted - Rak's Kitchen" event hosted by Sowmya of Nivedhanam and Lakshmi of Kitchen Chronicles.

Tuesday, January 22, 2013

Methi Pulao/Fenugreek Rice

Basmati Rice - 1 cup
Onion - 1/2 cup chopped
Tomato - 2 small, chopped
Ginger-Garlic paste - 1 tsp
Methi leaves - 1 cup tightly packed(take the leaves alone, discard the stem)
Oil - 1 tbspn
Ghee/Butter - 1 tsp
Salt - according to taste
Water - 2 cups
Coriander powder - 2 tsp
Chili Powder - 1 tsp
Turmeric powder -1/4 tsp
Garam masala - 3/4 tsp

For tempering;
Jeera/cumin seeds -1 tsp
Sombu/fennel seeds -1 tsp(optional)
Bay leaf -1

Wash and drain the rice thoroughly. Let it rest for 30 minutes. 
Heat a tsp of ghee/butter and fry the drained rice for a few minutes. Keep it aside.
Heat oil, add cumin seeds, fennel seeds and bay leaf. When the cumin seeds splutters, add chopped onions and saute till it turns transparent. Add the ginger-garlic paste and saute for a few more seconds. Add all the dry powders and saute for a minute.
Add tomatoes and saute for a few more minutes followed by methi leaves .
Saute well till the leaves wilt. Add salt and 2 cups of boiling water and rice to it .
Pressure cook for 3 whistles.
Or else;
If the rice cooker is used for cooking, transfer everything to a rice cooker and switch on the cooking mode.

Serve hot with raita.

Recipe Courtesy: Padhu's Kitchen

Sending this recipe to Dish in 30 Minutes hosted by Sarawathi Tharagaram

Wednesday, January 16, 2013

Spaghetti with Meatless Balls

Serves 2-3
1 tablespoon extra-virgin olive oil
1 cup chopped yellow onion
4 cloves garlic, finely chopped
1 cup roughly chopped mushrooms
1 cup packed baby spinach
1/2 cup bread crumbs
1 cup cooked or canned black beans, rinsed, drained and divided
1 cup cooked rice, roughly mashed
Chili Powder - 1 tsp
Coriander Powder - 1 tsp
Tandoori Masala - 1 tsp
8 ounces spaghetti
1 - 1 1/2 cup Pizza Sauce or Pasta Sauce(recipe follows)

In a large skillet, heat oil over medium heat. Add onion and garlic and cook until tender, about 5 minutes. Stir in mushrooms and spinach. Cover and cook until mushrooms are tender and spinach wilts, about 5 minutes.  In a large bowl, combine the sauteed mixture, beans, rice and all the spices. Stir until combined.

Preheat oven to 350°F. Form mixture into 1 1/2-inch balls and transfer to a lightly oiled baking sheet. Bake meatballs 30 minutes or until heated through and crisp on the outside. 

Stove top Method;
Grease a kuzhi paniyaram kal and place the balls. Drop a tsp of oil on the balls. Cook until heated and crisp on the outside(add 1 more tsp of oil if the balls are too dry).

Meanwhile, cook spaghetti according to package directions. Drain well and return to pot. Add pasta sauce and toss until combined and heated through. Add meatballs and toss very gently to combine, taking care not to break up meatballs. Serve hot.

Onion - 1 cup, chopped finely
Green Bell Pepper - 1/2 cup, chopped finely
Tomato Puree - 2 cups( around 6-7 small sized tomatoes)
Garlic Cloves - 3, chopped finely
Tandoori Masala - 1/2 tsp
Chili Powder or Chili flakes- 1/4 tsp
Italian Seasoning - 1/2 tsp
Sugar - 1/4 tspp
Salt - according to taste
Pepper - 1/2 tsp
Olive Oil - 2 tsp

Heat the oil in a pan. Add the onions and garlic. Saute for a minute and add the bell pepper. Saute for a couple of minutes. Now add the tomato puree, spices, Italian seasoning, salt and pepper. Lower the heat and let it simmer for 20 -25 minutes. Use in the recipe as directed.

Sending this recipe to Valentine's Day Recipe Contest hosted by Priya 

Friday, January 11, 2013

Gatti Payasam(Rice cooked in Jaggery Syrup)

Raw Basmathi Rice* - 1 cup
Jaggery - 1 1/2 cup, powdered
Water - 2 cups + 1/2 cup
Cardamon Powder - 1/4 tsp (add more if you like the flavor)
Ghee - 1/4 - 1/2 cup
Cashews - 1 tbspn
Raisins - 1 tbspn
Salt - a pinch

*This dish gives an extra flavor when cooked with basmathi rice.

Wash and soak the rice in water for 15 minutes. Drain it and add 2 cups of water and pressure cook it for 6 whistles. Let it cool.
In a pan add 1/2 cup water and bring it to a boil. Now add the jaggery and wait till it gets a foamy consistency. Switch off the stove and strain it through a muslin cloth or a strainer. Again place the jaggery in the pan and heat it for a minute. Now add the cooked rice and mix it well. Let the mixture gets cook. Keep stirring until it reaches a thicker consistency(approximately 5 minutes). Now add the ghee and keep stirring for a couple of minutes and add the cardamom powder. Now add the salt and switch off the stove.
In a separate pan add a tbspn of ghee and fry the cashews and raisins. Add the cashews and raisins to the payasam.
Let it cool completely. As the payasam cools down, it becomes thick and looks like sakkarai pongal.

Recipe Courtesy: Chef Venkatesh Bhat

Sending this to Jagruthi's "Celebrate MakarSankranti and Republic Day of India" event.

Monday, January 7, 2013

Bread Dahi Chat

Serves 1-2
Wheat / White Bread* - 3 slices
Sweet Chutney - 1 tbspn
Green Chutney - 1 tbspn
Sev - 3 tbspns
Green Gram - 1/4 cup
Raw Onions - 2 tbspns
Chopped Coriander Leaves - 1 tbspn
Curd - 1/2 cup

*Can be replaced with mini pooris

Method :
Soak green gram for 30 mins and pressure cook until soft and keep aside.
Dry toast the bread in a dosa pan (or add little oil and toast) until crispy or toast it using a toaster which makes it very crispy. Cut each bread slice into 4.
Now for the assembling
Lay the bread slices first (about 8-9 pieces in a plate), add boiled green gram, then add the chutneys generously. Spread a layer of curd over it, then chopped raw onions and garnish with sev and chopped coriander leaves.

Recipe Courtesy: Sharmi's Passion

Wednesday, January 2, 2013

Kothu Parotta(Egg and Eggless)

Serves 1
Parotta - 2, medium sized
Egg - 2
Cumin Seeds - 1/2 tsp
Curry leaves - few
Onion - 1 small, chopped finely
Tomato - 1, chopped finely
Green Bell Pepper - 1/4 cup, chopped
Ginger Garlic paste - 1 tsp
Green Chili - 2, slit lengthwise(add one for more spicyness) 
Turmeric powder - a pinch
Red Chili powder - 1 tsp (adjust according to your taste)
Coriander Powder - 1 tsp
Pepper powder - 1/2 tsp
Coriander leaves - 1 tsp chopped finely

Chop the parottas into small pieces. Keep aside.
Heat oil, add cumin seeds then add add curry leaves, green chilies let it splutter. Then add ginger garlic paste, allow it to brown slightly. Now add onions, saute for 2 minutes and add green bell pepper. Saute for 2 more minutes and add the tomatoes. Saute till it turns mushy. Now add turmeric, chili powder, coriander powder and pepper powder. Add required salt and mix well. 
Without Egg;
Now add the chopped parottas and mix well with the masalas. Garnish with coriander leaves.

With Egg;
Beat the eggs well and add the pepper and salt. After sauteing the tomatoes add the eggs, mix it and scramble well. Once it turns nicely fried and blended with the masalas add the chopped parottas and mix well with the egg and masalas. Garnish with coriander leaves.