Showing newest posts with label Yogurts. Show older posts
Showing newest posts with label Yogurts. Show older posts

16.5.11

Mung Dhall Kadhi - What To Cook??



Pachai Payiru Mor Curry:

Why would someone want a funny story behind the recipes? Its very simple, storytelling at root...began with food! Remember Mommy's stories that fed you extra lump?! Awakening memoirs always percolate underneath food related stories. Life is all about food and celebrations. Many adults, enthusiastically recall their past' often revolving around experience of taste buds!

Deep down truth about 'my food blog' is like meeting a new unknown friend at a coffee shop! After dinning together and sharing thoughts, the actual bonding happens! Since now its the world of anonymity and constant phobia...maybe the 'food blog' touched the part of my soul! And mere blog-hopping satisfies the desire:)

Ingredients:

Mung dhal/ lentils - soaked overnight
Yogurts 4 cups
Salt
Turmeric powder 1/4 spoon
Asafoetida 1/4 spoon
Oil few spoons.

Wet Grind these to a Thick Paste:

Pepper 1-2 spoons
Green chilies 5
Thoor dal 1 cup - soaked
Tomato 1
Ginger 3-4 inch size. peeled.
Garlic 4 -5 cloves

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Urad dal 1/4 spoon
Asafoetida 1/4 spoon
Green chilies 3
Curry leaves few
Oil few spoons
Oil for shallow frying.

Method:

Cook mung dal in pressure cooker and set aside.

Heat oil, in a wok, add wet ground paste to it. Fry them till the raw odor is gone.

Further add asafoetida, salt, turmeric and cooked lentils/mung. Mix them well. Then add yogurts and bring it to boil.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, chilies, pepper and curry leaves. Fry for a while...till they pop and splutter. Run this seasoning over the gravy made above.

Serve warm along with plain steamed rice.

25.4.11

Oven Baked Okra in Yogurts Based Curry - Healthy Option!




Vendaikai Mor-Kuzhambu:

Other Names: Bhindi Kadhi. Vendaka Mor Curry.

Ingredients:

Okra 1 large bowl full
Yogurts 4 cups
Salt
Turmeric powder 1/4 spoon
Asafoetida 1/4 spoon
Oil few spoons.

Wet Grind these to a Thick Paste:

Pepper 1-2 spoons
Green chilies 5
Thoor dal 1 cup - soaked
Tomato 1
Ginger 3-4 inch size. peeled.
Garlic 4 -5 cloves

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Urad dal 1/4 spoon
Asafoetida 1/4 spoon
Dry red chilies 3
Curry leaves few
Oil few spoons
Oil for shallow frying.

Method:

Spray oil in an oven safe tray, spread the vegetables. Bake for 20-30 minutes over 350 degrees. Once the okras turn crisp on the outside and not so sticky anymore, remove from heat.

Heat oil in a wok, add wet ground paste to it. Fry them till the raw odor is gone.

Further add asafoetida, salt, turmeric and baked veggies. Mix them well. Then add yogurts and bring it to boil.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, red chilies, pepper and curry leaves. Fry for a while...till they pop and splutter. Run this seasoning over the gravy made above.

Serve warm along with plain steamed rice.

23.3.11

Palak Kadhi / Pasalai Keerai Mor Kuzhambu - As Healthy As It Looks!





Spinach in Yogurts Based Curry:

Other Names:Palak Mor Curry. Pasalai Keerai Mor Kuzhambu. Palak Kadhi. Spinach Mor Kuzhambu.

Ingredients:

Baby Spinach 1 large bowl full
Yogurts 4 cups
Salt
Turmeric powder 1/4 spoon
Asafoetida 1/4 spoon
Oil few spoons.

Wet Grind these to a Thick Paste:

Pepper 1-2 spoons
Green chilies 5
Thoor dal 1 cup - soaked
Tomato 1
Ginger 3-4 inch size. peeled.
Garlic 4 -5 cloves

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Urad dal 1/4 spoon
Asafoetida 1/4 spoon
Dry red chilies 3
Curry leaves few
Oil few spoons
Oil for shallow frying.

Method:

Heat oil, in a wok, add wet ground paste to it. Fry them till the raw odor is gone.

Further add asafoetida, salt, turmeric and greens. Mix them well. Then add yogurts and bring it to boil.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, red chilies, pepper and curry leaves. Fry for a while...till they pop and splutter. Run this seasoning over the gravy made above.

Serve warm along with plain steamed rice.

3.2.11

Pomegranate Lassi / Anar Lassi - Energize Yourself with Refreshing Drink!



Maadhulai Lassi:

Ingredients:

Organic Pomegranate 1
Sugar to taste
Cardamoms 3 - powdered
Fresh yogurts 4 cups - beaten
Whole milk about 1 cup.

Method:

Mix sugar with curd, then add milk, cardamom and pomegranate to it.

Serve chilled in tall glasses.

13.1.11

Pohe Dahi Bath / Aval Thayir Saadham / Avalakki Dahi Bath



Aval Thayir Saadham:

Ingredients:

Rice Flakes 1 cup
Fresh curd 1 cup
Salt
Green chilies 3 chopped
Ginger 1 inch grated
Curry leaves few
Mustard seeds 1/4 spoon
Cumin seeds 1/4
Peppercorn 1/4 spoon
Chana-Urid dal 2 spoons
Asafoetida 1/4 spoon
Oil few spoons.

Method:

In a wide wok, heat oil. Add the spices one by one and wait till they sizzle.

Wash the rice flakes...then mix them up with curds. Add salt too. Now run the tempered spices on the top, mix well.

Serve as a light tiffin or as lunch.

29.10.10

Plantain Stem Salad / Vazhai Thandu Thayir Pachadi




Vazhai Thandu Thayir Pachadi:(Reposting)

Plantain Stem with Yogurts.

Ingredients:

Tender plantain stem 60 cms
Yogurts 5-7 cups
Salt as per taste
Green chilies 6 finely chopped
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Chana dal 2 spoons
Urad dal 2 spoons
Asafoetida 1/2 spoon
Curry leaves few
Sesame oil fews spoons.

Method:

Clean and wash the plantain stem. Remove its outer bark.

Finely chop them. Leave them in salt water to avoid discoloration.

In a pan, heat oil. Add all the remaining items, except yogurts. Let them pop and splutter well.

Run this seasonings over yogurts. And mix this yogurts to finely chopped plantain stem.

A healthy salad is ready.

1.6.10

Vanilla Almond Lassi




Vanilla Almond Lassi:

Vanilla Smoothie. Vanilla-Almonds Smoothie.

Ingredients:

Fresh organic yogurts 1 cup
Vanilla essence few spoons
Powdered sugar few spoons
Crushed Almonds few to garnish
Saffron few strands and Mint leaves to garnish.

Method:

Mix all the above mentioned ingredient together and leave it in the refrigerator.

Serve chilled, garnish with nuts and mint leaves.

21.4.10

Grilled Salmon - Just Two Minutes



Grilled Fish:
I roamed a lot during my stay at Cincinnati (couple of weeks ago), ate at every possible nook and corner (restaurants ofcourse) of the city, to my heart content...but believe me, nothing matched this simple home-made dinner! Well, after that hectic travel, mental pressure, cramps, work load (if that counts) and what not...I was in need of an emergency dinner. My soul was begging for some home made food. So, soon after the arrival, I fixed my quintessential (basic) Tamarind rasam and Grilled fish in no time! Aaaha, there is nothing possibly exists in this world to match one's own simple family dinner. I loved it:) Restaurant food sucks, atleast for that moment, hehe:):)

Ingredients:

Salmon fillets 2
Red chili 1 crushed
Grated onion 1 small bulb
Ginger 1" grated
Garlic 1 clove minced
Tomato 1 small crushed
Salt
Turmeric 1 pinch
Chili powder 1/2 spoon
Lemon juice few spoons
Yogurts 2 teaspoons
Olive oil/sesame oil few spoons.

Method:

You know!

Mix everything together and mariante fish for few minutes. Grill the same, until it is done.

Yeah, there you go...easy right.

15.4.10

Thayir Vadai / Dahi Vada - Surprised my Dad that I can Cook!





Dahi Vada:

My Dad visited me recently during this spring break. In spite of all his obligations, working commitments and time schedule...he made it. These 15 days has been an ultimate gift:) We just goofed around a little, did some trekking, lot of gardening, walked into the woods and talked talked talked all day & night:) Pappa really liked Oxford. He is the first person to appreciate my small country dwelling...and enjoyed the company of horses, cattle, deer, duck, tortoise and snakes:)

Though he has tasted my food' occasionally, but this is the first time he actually witnessed my cooking abilities. Now, he could agree with me more 'Cooking is a Wonderful Hobby'. Experimenting in the kitchen, sharing my recipes with you all and giving classes to Oxfordians, keeps my day fresh and running in this small town:)

Ingredients:

For Vadai:

Urad dal 1 cup
Rice 1-2 spoons
Salt
Ginger 2" peeled & chopped
Whole peppercorns 1 spoon
Cumin 1/4 spoon
Asafoetida 1 pinch
Coconut 4" piece finely chopped
Curry leaves few
Sago 1 spoon - powdered(to give some crunch on the crust)
Rice flour - gives reddish tint
Oil for deep frying.

To Garnish:

Cilantro
Kara boondhi/oma podi

Method:

For Vadai:

Soak urad dal and rice in water for nearly 1-2 hours.

Then drain off its excess water. Wet grind them to thick butter like paste.

Now mix all the above mentioned items to it(except oil)

Heat up the oil in deep frying pan. Wet your palm and make vadas as given in the pictures.

Fry till golden to reddish brown. Let the outer vada turn nice and crispy.

For Thayir Vadai:

Dip the warm vadai in luke warm water for few seconds and leave it in serving bowl. Then pour some generous amount of yogurts on top. Garnish with cilantro leaves.

Serve chilled.

24.3.10

Sarson ki Saag Kadhi - Mustards Greens in Buttermilk Gravy







Kadugu Keerai Mor Kuzhambu:

Ingredients:

Mustard greens 1 bunch
Yogurts 4 cups
Salt
Turmeric powder 1/4 spoon
Asafoetida 1/4 spoon
Oil few spoons.

Wet Grind these to a Thick Paste:

Pepper 1-2 spoons
Green chilies 5
Thoor dal 1 cup
Tomato 1
Ginger 3-4 inch size. peeled.
Garlic 4 -5 cloves

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Urad dal 1/4 spoon
Asafoetida 1/4 spoon
Dry red chilies 3
Curry leaves few
Oil few spoons
Oil for shallow frying.

Method:

Heat oil, in a wok. Saute greens for a while...until oil coats to all sides.

Now add wet ground paste to it. Fry them till they loose their raw smell.

Further add asafoetida, salt, turmeric and yogurts. Mix them well. Let them come to 1-2 boil.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, red chilies, pepper and curry leaves. Fry for a while...till they pop and splutter. Now run this seasoning over the gravy made above.

Serve warm along with plain steam cooked rice.

22.3.10

Mishti Doi - Steamed Milk Cake!









Steamed Milk Sweet:

Junnu without cow's lactating milk. Ginnu - Cheating method:) Seem Paal or Kadampu Paal Halwa. Milk Custard?! Bhappa Doi. Mishti Doi. Steamed Condensed Milk:)

They make a special dessert with cow's first few day's lactating milk. The lactating milk is very nutritious, high in protein and looks much deep yellow in color (kadambu paal/seem paal in Tamil).

While I was studying at Hyderabad, my friends kept raving about a dish made with cow's first milk. It is called Junnu in Telugu. So, when I visited my place (Tamil Nadu), I asked my Dad' whether its easy to find cow's lactating milk'! I know its kind of hard to find in a city...where we manage ourselves with Aawin milk! But, my Dad really took it too personal and embarrassed me...he spread a word to all his workers, subordinates, friends, neighbors, who ever he bumped into...to look out for cattle owners! I felt very awkward and was so angry at him, back then...see I am not that foodie!!! One of my Dad's driver(Murugesan) never gave up, he finally brought me 'the cow's first milk'. I was so exited and somehow managed to make that specialty sweet. It was awesome and its worth searching after all.:)

So, today...I simply tried to re-create the same dish without lactating milk, using some basics at home. Hmmm, not bad, it turned out great.:)

Ingredients:

Yogurts 1 bowl
Half n Half 4 cups(reduced milk)
Sugar - as per taste
Garnish with saffron/chopped nuts.

Method:

Hang the yogurts in cheese cloth for 2-4 hours. Let the liquid pass out, now retain the solids.

Now reduce the heavy milk(half n hlaf) into half again, by continuous boiling. Now mix this thick milk with yogurt solids and sugar. Blend and puree them, bring them to smooth perfection.

Now fill these in the dessert bowls and steam cook for 10 minutes.

Ta-Da, its ready. Now leave these in fridge for at least 2-4 hours.

Serve chilled:)

10.3.10

Mutton Chaalna - Street Food




Mutton Salna:

Parotta Side Dish - Chalna. Tamil Nadu Style Mutton Salna. Meat Salna, Mutton Ki Salan - Madhraasi Style. Mutton Thanni Kuzhambu.

Vegetarian's Choice:

Soya Chunks Stew

The interesting part about road side' dish is, its aroma in the air. Well, there would be also some sick kerosene smell from the stove, food maybe handled literally by hands(hopefully washed?), automobiles exhaustion, road dust, falling leaves from the trees, nearby sewage...you name it!!! But why is it still tempting everyone??!

Little did we worry when we were young(if 18-21-23 is still called young). Always ended up making bunch of foodie friends in the hostel and flocked around the bandi walla's special food.

One such exciting-tantalizing recipe that always allured me is this special mutton/chicken salna served along with fluffy/fried barottas in my neighborhood. Well, when I say neighborhood (where I grew up)...I was forbade from eating out, esp' street food or at any fast food joints. There was no big restriction from my family(not that I know). But, who ever knew my father had special veto power and remained as perfect example of 'control freak':(:(

Anyhow, after zillions of error method, I finally arrived at this perfect watery(exactly the way the bandi wallah does)salna. Since this Salna/Mutton Salan, is usually served along with barottas...

Tamil Nadu Style Barotta

Ingredients:

Mutton with bones(100 grams, and definitely not more than that)
Mutton broth 2 cups
Onion 1 large grated
Chilies 3-5 minced
Tomatoes 2 crushed
Ginger-garlic paste 1 spoon
Cilantro finely chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Pepper powder 1/4 spoon
Garam masala powder - NO
Toasted chana(pottukadalai in Tamil) powder 2 spoons
Yogurts 1 table spoons
Coconut milk thin 1 cup
Lemon juice 2-4 spoons
Bay leaves crushed
Whole spices(cinnamon, cloves, cardamom, birinji flower few)
Oil few spoons.

Method:

Abandon the pressure cooker today.

Its going to be the stove-top method.

Ssssssslow Coooooooking!!!

Well, in a wide vessel, heat oil. Add the whole spices, followed by crushed items, chili, ginger-garlic paste and onion. Fry real good, once the raw odor is gone, add tomatoes and cilantro. Continue frying.

Once oil shows up on the top, add the meat. Cover and cook, meat turns opaque. Now add 2-4 cups of water and continue slow cooking.

When the water reduces drastically, add mutton broth. If you feel, the meat is tender enough...start adding salt, turmeric, chili, pepper, chana dal powder and coconut milk. Reduce the heat and bring this to boil. Maybe it will take some time.

Further add, yogurts and lemon juice. Remove from heat.

Serve warm to go with your Barottas. Enjoy.

24.2.10

Tandoored Cauliflowers - Impressing my Veg-Partner:)




Tandoori Cauliflower:

One thing that makes me very uncomfortable is to end up having vegetarian roomates, eggetarian friends and strict vegan family members around!!! Being a true carnivore' I consider myself, that I can manage decent cooking with flesh and fish...at the same time, feel so awful that none can be enjoyed(no appreciation as well) by my beloved buddies.:( So, there is always something getting stir-fried on the side G-R-E-E-N, in my kitchen! But, sincerely I do want to present that delicate taste by carefully replacing meat alternate items like mushrooms, broccoli and cauliflowers. This is one such lovely attempt...

Ingredients:

Cauliflower 1 whole head - cut into small florets.

Do not attempt to use full flower/big florets...they didnt taste nice for me.

Spices to be Toasted & Powdered:

Cinnamon
Cloves
Cardamom
Peppercorns
Coriander seeds
Tymol seeds
Chironji
Saffron

Use only a pinch of above spice blend.

Other Ingredients:

Black Salt
Regular Salt
Chili powder
Kashminri chili powder
Red food color
Turmeric
Lemon juice
Yogurts (hung)
Ginger-garlic paste
Onion paste
Mint paste
Few cubes of butter/ghee for basting
Chaat masala to garnish.

About 1-2 spoons of above ingredients (ratio? you must decide).

Method:

Mariante the flower with plain salt, lemon juice and chili powder for about a hour.

Then followed by all the above mentioned items, except ghee.

Maybe for couple of hours will do!

Now, smear them with ghee and grill them till tender on the inside and crisp on the outside.

If you prefer to do it in the oven, bake them for 30 minutes over 350 degrees and and broil them briefly for 2 minutes, often changing its postion!

Enjoy!!

1.2.10

Phenomenal Purdah Biriyani - Dum Pukht!!!



















Dum Cooking This is one of the slow-cooking method that was introduced to India, by Mughals. It is one of the oldest cooking methods, which dates back to 1500s! Abu Fazl's book 'Ain-i-Akbari'( about King Akbar) describes various cooking styles and recipes in the Royal kitchen. He has also mentioned about 'Dumpukht' a style of cooking, derived from Persian word 'Dum' meaning 'air-cooked' or 'baked'. Although it is not literally air cooked!! What it means is, meat is cooked with its own water, through internally generated steam, where the vessel is sealed with elastic dough/with softened clay. Thus it actually prevents the steam from escaping and the food is done very slowly(with internal steam). The earliest documented 'Dumpukht recipe' is found in Ain-i-Akbari.

Even though this culinary technique was quite familiar to the royal kitchen, however the credit goes to later Mughal ruler, who actually popularised it! And that is how the technique once that was restricted only to the royals, reached common man.

During, Nawab Asaf-ud-Daulah(1700s)of Awadh, dumpukht got famous. In the year 1780, the state of Awadh had severe famine and unemployment was also high. Nawab Asaf-ud-Daulah, the erstwhile ruler decreed the never ending construction of a giant edifice, the Bara Imambara...creating unceasing employment to the locals. So, arrangements were made to provide food, both day and night. It was a complete one pot meal, where rice, meat, lots of local vegetables, sour fruits and spices were cooked together.

Huge containers were filled with rice, meat, vegetables and spices. They were sealed and slow cooked, they ensured an uniform heat from the top by just placing some hot charcoal on the lids. Thus food was made available to the work force during day and night. When the King came to take a look at the arrangements procedures, he got really impressed with the cooking techniques. When the containers of slow cooked meals were opened, the aroma of spices filled the air, the meat turned out to be very tender that it kept falling off the bones and vegetables like turnips, eggplants and sour tasting fruits with rice gave out a complete health gumbo of deliciousness . So, it was once again adopted by the royal cooks and many recipes were later developed using this simple technique and it received an impetus appreciation from Royals as refinement in cooking.

Ingredients:

For Sealing:

All purpose flour/Whole wheat flour 1 cup
Salt
Fennel seeds
Cumin seeds
Pinch of turmeric
Saffron
Warm water
Ghee.

Combine and bring a soft dough.

Spices:

Fried/dried onions 1 cup
Cinnamon
Cloves
Green Cardamom
Black cardamom
Birinji flower
Maratti mokku
Star anise
Peppercorns
Cumin seeds
Fennel seeds
Black cumin seeds
Rose petals
Rose syrup 1 spoon
Bay leaves
Saffron.

For the Dish:

Rice 2 cups
Meat (lamb/goat/poultry) 1 cup
Vegetables (carrot, beans, turnips, beets, cauliflower, peas, potatoes, soya etc)
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Corinader seeds powder 1 spoon
Cumin seeds powder 1/2 spoon
Garam masala powder 1/4 spoon
Lemon juice
Yogurts
Green chilies minced
Onions 2 grated
Ginger 2" grated
Garlic 4 minced
Mint leaves 10 crushed
Cilantro 1 cup chopped
Ghee 1 cup.

Method:

Marinate meat with all the spices other ingredients(except oil, vegetables and rice)mentioned above.

Now wash rice several times in running tap water, once the water runs clear, retain the rice. Then semi cook the rice and set aside.

In a wide wok, heat ghee and add the marinated meat. Fry for few minutes, once the meat turns opaque and raw smell of spices are gone, throw in the vegetables. Remove from heat.

Now, in a wide oven safe tray...spread the meat-vegetable and followed by semi-cooked rice, repeat the same for more layers. Cover the vessel with a prepared elastic dough. Now set your oven at minimum possible temperature. Slow cook till tender and nice.

Garnish them as you please with fried onion, nuts, raisin and saffron.

Enjoy as a main course.:)