Roochis

Butter Cookies / Benne Biscuit

2011-11-18T15:43:00.001-08:00

Benne Biscuite as known in Karnataka which is a popular snack from the bakery. I never attempted to even guess what the ingredients in this would be way back when I was in India. Lately was quite longing for something sweet but not too sweet and home made, I chose to make Benne Biscuit, Benne as in Butter in Kannada, however for preparing this I didnt use butter but oil.

Benne Biscuit / Butter Cookies

Ingredients :

Maida : 2 cups (All purpose flour)
Powdered Sugar : 1 and qtr cup (or a little more as per your taste)
Cooking Oil : 3/4th cup (or a table spoon more)
Baking powder : 1/4th tsp
Salt : 2 pinches

Methods of preparation :

Mix Maida, Powered Sugar, Baking powder and Salt in a bowl well.
Add oil little by little to the above and mix.
The consistancy should be more of coarse mix and not like chappati dough.
Check with a small amount of mixture if it holds together, if so then you are good to go.
Make small rounds and place on a greased tray.
Preheat the oven and bake the above at 375°F or 175°c.
Bake for 12 to 15 min, check if the lower side has darkened just a little and you see some cracks on the top.
Allow it to cool and enjoy.

Note : Use oil sparingly, just enough for the flour to bind, excess oil in dough would harden the cookies.
          Atleast 12 to 15 min baking time is required, else the dough in the center would not be baked.
          Place the tray in the center of the oven.
          If you dont have confectioners' sugar or icing sugar then just grind the usual sugar in a mixer.
Also Known as : Venne Biscuit, Butter biscuit
Variations : Indian Bakeries use vanaspati / dalda instead of oil
                  You can use unsalted, colourless butter instead of oil.

Creamy Veg Soup

2011-06-29T10:28:00.000-07:00

Various vegetables are cooked together and All purpose starch is added to make it thick and spiced with pepper and salt. Its a great dish for toddlers and kids

Creamy Veg Soup

Ingredients :

Potato : 1 No
Zuccini : 1/4 or 4 to 5 slizes
Broccoli : 4 to 5 florets
Cauliflower : 4-5 florets
Carrots : 1 No
All purpose flour : 1 tsp
Olive oil : 1 tsp
Bread : 2 slices
Salt and pepper to taste

Method of preparation :

Pressure cook all the vegetables with enough water till it gets soft.
Stain the water and blend the veggies to a fine paste in a blender / juicer. (preserve the water).
Heat oil in a sauce pan and add all purpose flour and fry for less than a minute.
Add the blended veggie paste and strained water, slat and get it to boil.
Add additional water if its too thick. Add pepper at-last,remove from flame and serve with bread crumbs.
Optionally season with dried/fresh spring onions while serving.

To make the bread crumbs : Put the bread into the toaster in high and once done, cut into cubes.

Note : You can add any combination of vegetables, make sure to add potato to get the thickness.
Also Known as : Vegetable Soup, Mix Veg Soup, Potato vegetable soup, Healthy Vegetable soup, Veg soup for kids
Variations : You can make bread crumbs by frying in oil also.

Veggi Lasagne with white sauce

2011-04-10T08:56:00.000-07:00

Lasagne is a one pot meal and a comfort food with lots of vegetables in it. It takes around 1 hour to make this dish.

Vegetable Lasagne

Ingredients :

Pasta sheets : 8 Nos.
Olive Oil : 4 tbsp
Carrots : 2 Nos. very finely chopped
Broccoli: 10 florets chopped
Zuccini : 1 No chopped
Onion : 1 No. large chopped
Bell pepper : 2 Nos. (capsicum) chopped
Spinach : 200 gms (2 cups) forzen / fresh
Garlic: 4 cloves minced
All purpose flour : 3 tbsp
Milk : 3 cups
Parmensan Cheese : 1 cup
Ricotta Cheese - 1 cup shredded
Mozzarella Cheese - 1 cup shredded
Salt to taste
Pepper pwdr : 1/2 tsp

Method of preparation :

Preheat over to 350 degree .
Boil water in a large vessel and add salt and lasagne and cook for approx 12 min (or as per pack instruction)
Drain water, run cold water and keep aside.
Heat 2 tbsp of oil in a pan and add onions and fry for a min then add rest of the vegetables, salt and saute for 6 to 7 min and keep aside. (veggies)
Take all purpose flour in a deep pan and whisk in milk slowly till the lumps are removed and bring it to boil in medium flame make sure to keep stirring else it would turn brown. Add more milk if you need.
Once the above mixture thickens add Parmesan cheese, salt and pepper and bring it to boil.
Add 1 cup of spinach and stir well. Keep aside. (white sauce)
Now take a greased backing try and spread in the following:

Spinach spread white sauce, Lasagne sheets
Veggies and white sauce, Lasagne sheets
White sauce veggies and shredded Ricotta cheese, Lasagne sheets
Top with spinach, mozzarella cheese and some Parmesan cheese.

Bake this in a preheated oven at 350 degrees covered with Aluminum foil for 20 min
Remove Aluminium foil and bake for 20 min or until the cheese turns brown.
Cut it into required size and serve.

Note : Do not put 2 pasta sheets one above the other. The white sauce should be thick enough.
Also Known as : Lasania, Lasagna, Lasaniya, Pasta sheets veggi, Lasagne vegetable noodles
Variations : You can add some chilli flakes on top if you want it spicy like our Indian way.

How to preserve Coriander Leaves ?

2011-04-08T08:46:00.000-07:00

I have had tough time preserving Coriander leaves, most of the time I buy these in specialty shops and by the time I finish using half would be rotten. I learnt this method of preserving coriander leaves from a friend in Germany but started to make use of it now when I regularly buy them. It lasts fresh for more than 10 to 12 days.

Coriander Leaves sitting in the fridge for 11 days

Required :
Coriander Leaves : 1 bunch
1 Jar : 4 to 5 inches high or a Glass
How to do it :
Quick Version
Chop off roots from stem and put into a jar with 1.5 inch water and leave it in the Vegetable tray of the refrigerator.

Detailed Version :

Un-tie the coriander bunch on a sheet of paper and chop out the roots if any.
Remove brown or rotten leaves
Take out any stems which are very short and use these in next days.
Put the rest of the leaves together in the Jar which has 1.5 inches of water.
Water should be just a little above the bottom tip of the stem.
Keep this in the vegetable tray of the refrigerator. Take required quantity while cooking, wash and use.

New Batch of Coriander Leaves from Market

Note : Do not take a lengthy Jar, when there is just a few stems left, it would fall into the water.
Leaves that are not so fresh would turn fresh when preserved in the refrigerator.
Also Known as : Preserving Cilantro, Kothambiri, Kothamili, Kothamilaku
Variations : If your veggi tray is not big enough, then put a transparent cover on the leaves and store it in the bottom of the fridge

Entry for > "Herbs and Flowers in my Platter"

Coriander Chicken (dry/gravy)

2011-04-07T12:49:00.000-07:00

A little different from the usual chicken curry. Fresh Coriander leaves is ground into a fine paste to get a green gravz. Goes good with chappati, naan, roti and also rice. This can be made dry or gravy depending on what you serve with.

Ingredients :
For grinding

Green Chillies : 4 Nos.
Coriander leaves : 1 cup

Cashewnuts : 10 Nos or 3 tbsp of Fried grams
Coconut grated : 2 tbl spn

Grind Chillies and Coriander leaves with a little water and keep aside.
Grind Cashew and Coconut with little water and keep aside.
For Curry :

Chicken : half kilo (boneless or with bone)
Cumin Seeds : 1 tea spn
Coriander powder / Hand crushed coriander : 1 tbl spn
Ginger garlic paste : 1 tbl spn
Turmeric : half tea spn
Oil : 2 tbl spn
Chilli pwder : 1 tsp (optional)
Salt

Method of preparation :

Heat oil in a nonstick pan and add cumin seeds.
Once they splutter add coriander powder, ginger garlic paste stir it once.
Add ground coconut paste and fry for a min.
Now add ground coriander paste, turmeric and salt. Fry for 4 to 5 min now add chicken and close lid.
Keep stirring occasionaly and let the chicken cook well in low flame for about 20 min (add water in regular intervel when needed for the chicken to cook).
Add chilli powder to spice it up more. Once the chicken is cooked soft remove from flame and serve.

Note : You can add a cup of yogurt while cooking chicken.
Also known as : Kotamali Koli Kari, Kothambari Chicken, Coriander Chicken Masala
Optional : You can squeeze in few drops of lime juice once the dish is done.

Tomato Dosa and Ginger Chutney

2011-04-04T11:57:00.000-07:00

A variation of Dosa to make it attractive to kids and a change for grownups too than the plain dosa. Colourful and flavorful with the tomato tangy flavor in dosa makes it yummy.
Fresh Ginger is fried and ground with tamarind pulp to make a tangy chutney which is strong in flavor. So serve little at a time.

Method of preparation :
For Ginger Chutney

Ginger : 5 inches
Jaggery : 1/2 inch cube
Dry red chillies : 1 No
Tamarind : to extract 1 tbsp thick pulp
Salt to taste
Oil : 1 tsp

For Dosa

Dosa Batter : 2 cups
Tomato Puree : 1/2 cup
Ginger paste : 1 tbsp
Green Chillies : 2 to 3 Nos.
Cumin Pwder : 1 tsp
Ghee / Oil

Method of preparation : Ginger Chutney

Soak Tamarind for a few min in water and extract thick pulp
Chop ginger into small pieces, heat oil in a pan and fry it for a min and get this to room temp.
Add all the ingredients into a blender and blend it into a fine paste. Add water to adjust consistency.
This chutney has a strong ginger flavor and is tangy goes well with Idli and dosas

Method of preparation : Tomato Dosa

Mix all the ingredients listed above. Add more or less tomato puree according to your taste.
Heat a skillet and pour one laddle full of batter and spread it in circular motion evenly and as thin as possible.
Add a tbsp of ghee and turn it on to other side after am min. Let it cook for a min and serve hot.

Note : You can grind 2 tomatoes if you dont have puree. Dont over fry ginger for chutney as it turns bitter
Also Known as : Allam Pachidi, Tomato Omlet, Thakkali Dosai

Mung bean powder

2011-04-01T07:17:00.000-07:00

Mung bean is roasted and finely ground and spiced with pepper and salted. This tastes eternal and goes great with Rice and Ghee / Oil and also with Dosa. Its a quick to make recipe and has a shelf life of months.

Ingredients :

Whole Moong : 250 grams
Pepper powder : 1 tbsp
Salt to taste

Method of Preparation :

Roast whole moong in a pan till it turns golden.
Bring it to room temperature and grind in a spice grinder / coffee grinder / mixer till its fine.
Add pepper powder and salt at last and once the mixture comes to room temperate store in airtight container.
Add oil or ghee and serve for Dosa / Idli. You may want to add extra salt while serving with idli along with ghee

Note : Add less salt as you might not need much salt when you serve this for dosa.
Also Known as : Patchai pairu podi, pesra podi, pappu podi, Idli podi, Moong Powder, Green Gram podi

Nudeln Vegetarisch Auflauf / Pasta Casserole

2011-03-30T21:28:00.000-07:00

Auflauf is something which is cooked or baked in a vessel and served in the same. Auflauf is in German and usually known as Casserole. I learn this from a dear friend of mine in Germany. Here I have used Penne Rigate Pasta and Hollandish Sauce with vegetables.

Ingredients :

Penne Rigate Pasta : 120 gms
Brocolli, Carrots, Potatoes - 200 gms together
Hollandish Sauce mix - 1 Pack
Whipped Cream - 5 tbsp
Milk - 1 cup
Garlic - 1 tbsp
Onions - 2 Nos.
Pepper - 1/4 tbsp
Italian Seasoning - 1/2 tsp
Cheese grated - 1 cup (I used Gaud)
Capsicum - 1 Small
Olive Oil - 1 tbsp
Salt to taste

Method of preparation :

Cook Pasta as per the instruction on the pack, add 1/2 tsp salt while cooking and drain water.Keep aside
Cook Mixed vegetables till they are 3/4th cooked and drain water. Keep aside
In a Pan heat oil and add garlic then onions and fry for a min.
Add Hollandish sauce powder with milk and cream and salt if required.
If you are using creamy hollandish sauce you can skip whipped cream.
Bring it to boil, this should be saucy and not too watery. Boil for a few extra minutes if its watery.
Add Italian seasoning, pepper and keep aside
In a baking tray spread the pasta and then add cooked vegetables and pour the sauce on it.
Lift the tray and shake it or use a fork to spread the sauce. Arrange capsicum pieces on it.
Spread the grated cheese allover this so that it forms a layer and covers.
Bake it for 25 to 30 min in a pre heated oven @ 350 deg.
Serve hot

Note : The above preparation serves 3. Do not put the pasta layer on top as it turns out hard due to heat.
Also Known as : Pasta Casserole, Veg Pasta Casserole, Italian Pasta, One Pot Pasta Meal
Variations : Add vegetables of your choice. You can substitute hollandish sauce with your choice of sauce.

BhinDi Stir Fry

2011-03-25T15:48:00.000-07:00

Okra known as Bhindi in Hindi is finely chopped and fried with some onions and spiced with chilli powder goes well with Phulka / Chappati or with White Rice and Dhal / Rasam

BhinDi Fry

Ingredients :

Okra : 1/2 kg (frozen / fresh)
Onion : 1 No.
Mustard seeds : 1/2 tsp
Turmeric : 1/4 tsp
Chillipowder : 1/2 tsp
Salt to taste
Oil 1: tbsp

Method of preparation :

Wash Okra in water and pat it dry with a kitchen towel / cloth and cut into thin slices.
Heat oil in a wide pan, add mustard seeds when they splutter add onions,turmeric and fry for min.
Onions should not be fully fried, now add chopped Okra, salt and mix and let it cook in medium flame.
Mix occasionally, it might 10 - 12 min for Okra to be done.
Add chilli powder mix well, remove from flame after a min and serve.

Note : As you start frying, the stickiness in the Okra would be removed.
Also Known as : Ladies Finger Fry, Okara Fry, Bendakaya Palyam, Bendekai palya, Vendaka Varuval
Variations : You can add grated coconut for garnish

Egg Stew

2011-03-25T07:54:00.000-07:00

Boiled eggs are added to thin spiced coconut sauce which goes well with Idiappam and Appam and garnished with fresh cilantro leaves.

Ingredients :

Eggs : 5 Nos
Onion : 1 No (finely chopped)
Tomato : 1 No (finely chopped)
Fennel seeds : 1/2 tsp
Mustard seeds : 1/2 tsp
Turmeric : 1/4 tsp
Salt to taste
Cilantro for garnishing

To grind :

Coconut : 4 tbsp
Fennel seeds : 1/4 tsp
Chilli powder : 1/2 tsp
Green Chillies : 3 Nos.
Ginger : 1/2 inch
Garlic : 3 pods

Method of preparation :

Boil water in a vessel and add egg and cook for 10 min. Drain hot water, run cold water on eggs and remove skin and cut into half - keep aside.
Grid the ingredients listed above for grinding. Make it as fine paste as possible.
Heat oil in a pan, add mustard and fennel seeds once they are done add onions and fry till golden brown
Add tomatoes and cook till it turns mushy, now add the ground mixture, turmeric, salt, lots of water and let it boil for 10 to 12 min.
The sauce should be watery a little thicker than rasam, adjust water accordingly, check taste and add boiled eggs and garnish with cilantro. Close it with a lid and keep it aside for 5 min before you serve.

Note : Garnishing with fresh cilantro leaves gives a nice taste and aroma to the stew
Also Known as : Egg curry for idyappam, Egg stue, sauce for idiyappam, side dish idiyappam

Paneer Kaati Roll

2011-03-20T18:24:00.000-07:00

Indian wraps called as kaati rolls, is Indian flat bread filled with paneer and potatoes spiced up with onion and tomato garnish.

Ingredients :

For wrap

Maida : 1 cup
Wheat flour : 1 cup
Salt 1/2 tsp
Oil : 2 tbsp

For FillingPaneer : 1/2 of a cube

Potatoes : 1 No (small)
Ginger Garlic Paste : 1 tsp
Coriander Powder : 1 tsp
Chilli Powder : 1 tsp
Cumin Powder : 1/2 tsp
Turmeric Powder : 1/4 tsp
Tomato : 1 No (medium size)
Onion : 1 No
Egg : 2 or 3 Nos.
Oil : 1 tbsp
Salt to taste

Method of preparing wrap :

Mix all the ingredients for the wrap except oil and add water and make it into a soft dough
Add oil on it and knead for 2 min and set aside for 15 min. (I kept it overnight)
Make rounds with the dough and roll it thin but large. You may fold it and roll again.
On a wide pan put the rolled wrap and once its done on one side flip, add oil and turn
Do the same on the other side, flip and now pour half egg on this and spread.
If the wrap is bubbling then take a fork and blow out the bubble before poring egg.
In a min turn the wrap so that the egg gets cooked and remove from flame.

Method of preparing Filling

Finely chop onions and tomatoes, cut the paneer into small pieces or use hand and make it into small chunks
Boil Potato and shred it.
Heat oil in a non-stick pan, add onions and fry till golden brown, add ginger garlic paste, turmeric and saute.
Add tomatoes and fry till they turn mushy.
Add Chilli powder, Cumin Powder, Coriander powder, salt and 4 to 5 tbsp water and let it for a min
Now add shedded potatoes and paneer and mix well.
For a finishing touch add few drops of lemon juice if you wish

Take around 3 tbsp of filling and put it vertically on side of the wrap, add some fresh onions and tomatoes and roll it.
Cover one side with aluminum foil so that its easy to eat particularly when its for lunch box.
Pack / Serve with ketchup / tangy sauce

Note : Dont over cook potatoes, shredding wouldnt be possible.
Also Known as : Paneer Chappati Roll, Potato wraps, Paneer wraps, Veg wrap, Chappati with filling
Variations : You can omit potatoes . You can omit egg, instead add some mint chutney if its for immediate serving.

Jiffy Prawn Pepper Fry

2011-03-19T12:22:00.000-07:00

Prawns are cooked with fried onions and spiced up with pepper and salt to make a Jiffy Prawn Pepper Fry

Ingredients :

Prawns : 200 gms ( I used Medium sided frozen)
Onion : 1/2 No.(finely chopped)
Turmeric : 1/4 tsp
Garlic powder : 1/2 tsp (or 1/2 tsp garlic paste)
Pepper : 1/2 tsp (crush it into coarse powder)
Oil : 1 tsp
Salt to taste

Method of preparation :

Heat oil in a non stick pan and add onions, salt and turmeric
With in a min add defreezed prawns and garlic -close with a lid/.
In a min stir it and leave without lid for 2 more min on medium flame and add pepper powder
Take a fork and prick into the prawns and check if its soft enough.
Remove from flame and serve

Note : Do not over cook the prawns as it turns to become rubbery / hard. Add prawns even when the onions are not fried else when prawns are getting fried, onions would turn black. Add as less oil as possible.
Also Known as : Shrimps Fry, Era Varuval

Egg Tomato Curry

2011-03-17T19:16:00.000-07:00

One jiffy curry which goes with Indian bread, made with broken egg mixed in Tomato curry.

Ingredients :

Eggs: 3 Nos.
Tomato : 3 Nos / 1 cup tinned diced tomatoes
Onions : 1 No. (large - finely chopped)
Chilli powder : 1 tsp
Turmeric powder : 1/4 tsp
Bay leaves : 2 Nos.
Mustard seeds : 1/2 tsp
Peas : 1/2 cup (optional)
Oil : 1 tbsp
Salt to taste

Method of preparation :

Heat Oil in a wide pan, add bay leaves and mustard seeds once they splutter add onions and salt
When onions turn golden brown add tomatoes and fry till they turn mushy add chilli powder and mix
Move this to one side of the pan, pour the eggs on the other side and let it fry.
Once the egg is appropriately fried, add cooked peas and mix everything together.
Give it all a good stir and serve.

Note : Fry the eggs well as it would not get cooked much once you mix tomatoes with it.
Also Known as : Broken Egg Curry, Guddu koora, Mutta Thakkali, Egg Drop Tomato masala
Variations : Peas is optional.

Methi Chicken Masala

2011-03-13T20:17:00.000-07:00

Chicken is cooked with fresh fenugreek leaves, onions and tomato to make a tasty Methi Chicken Masala that goes well with Indian Bread like Chappati, Naan, Roti and also Rice

Methi Chicken Masala

Ingredients:

Chicken : 200 gms (boneless cut into small pieces)
Potato : 1 No ( chopped as the same size of chicken pieces)
Onions : 2 Nos. (finely chopped)
Tomato : 2 Nos (finely chopped)
Fenugreek leaves : 1 bunch (or 4-5 cubes)
Yogurt : 2 tbsp
Cumin seeds : 1 tsp
Coriander powder : 1 tbsp
Chilli powder : 1 tsp
Turmeric : 1/4 tsp
Green Chillies : 4 Nos.
Ginger Garlic paste : 1 tbsp (or use G&G powder)
Cashewnuts : 5 Nos (make it into powder)
Garam Masala powder : 1/2 tsp
Oil : 2 tbsp
Salt to taste
Method of preparation :
Add some water to yogurt and whip it well and keep aside.

Method of Preparation

Heat Oil in a wide non stick pan and add cumin seeds.
When cumin turns colour, add chopped onions and little salt and fry till golden brown.
Add ginger and garlic paste and fry for a min before you add chopped tomatoes.
Once the tomatoes turn mushy add fresh chopped fenugreek leaves, coriander, turmeric and chilli powder.
Close the lid and cook for 4 to 5 min, now add whipped yogurt and let it cook for another 2 to 3 min.
Add Chicken and Potatoes, mix well and close lid and cook it in medium heat for about 6 to 7 min.
Check if there is enough water for the chicken to cook else add some water.
Add Cashew powder cook for another 5 min without lid till chicken is cooked soft enough.
Add garam masala and adjust taste. Methi Chicken Masala is ready to serve.

Note : You can add kasuri methi if you do not have / have enough Fenugreek leaves (taste differs)

Also Known as : Fenugreek Chicken Masala, Methi Murg Masala, Menthayala kodi koora, Venthiyakeerai Koli Kari.
Variations : Add some fried cashewnuts when the gravy is done.

Indian Grocery in Aachen, Germany

2011-03-08T20:24:00.000-08:00

Finding Indian Shops in Aachen, Germany for someone who is new to the city is quite a challenge which we faced a few years ago. Somehow cannot get proper details on google search. Therefore thought I shall put in some details which would be helpful for Indians coming to Aachen. I have also recommended what to buy where in terms of quality and also value for money. In all these shops we get almost the same variety but there is difference in price.

There are just a few Indian shops or Grocery stores in Aachen mostly near Bushof.

Srilankan owning : Nagammal Markt, Jülicher Straße 4, 52070 Aachen, Ph : 0241 538954
We get : Spices, Dhal, Rice, Indian Vegetables, Indian Greens, Fish, Mangoes during season
In this shop almost everything is overpriced so I wouldn't prefer to buy.
Good Buy : Idli Rava what I would buy in this shop which cant be got in other Indian shops.

Punjabhi owning : Raja Markt, Alexanderstraße 82-84, 52062 Aachen, Ph : 0241-4008055
We get : Indian Spices, Dhal, Atta, Rice, Green Chillies, Vegetables, Pickles, Tamarind, Ginger, Fresh Samosa
This was my preferred Indian Shop for shopping where the prices were nominal.
Good Buy : Chappati Atta, Basmati Rice, Dhals, Spices, Green Chillies, Curry Leaves, Okra
Here a lady does eyebrow threading on Saturdays. They take order of food for parties and the food tastes as bad as it could be.

Punjabhi owning : Century Foods, Hansemannplatz 1, 52062 Aachen, Ph : 0241-4018325
We get : Indian Spices, Dhal, Atta, Rice, Green Chillies, Few vegetables, Pickles, Fish
Here the prices are little higher than Raja Markt, only those which was not found in Raja I would prefer to buy here. I would buy small Indian Brinjals here and Raw Banana here.

Hallal Markt, Stiftstraße, Aachen Near C & A
This is turkish supermarket where many Indian stuff can be found. Especially Vegetables are a good buy here, especially Mint leaves, Coriander leaves are quite cheap, Chicken and Lamb can be found.

One can buy vegetables and grocery in Vaals, Netherlands where shops are open even on Sunday and its quite cheaper than in Aachen. Shops can be found right in the border.

For those who are looking for Idli Rice its a disappointment, atleast for me it was so. I used to buy it from Köln in the Indian shops there.
Rava / Suji / Semolina is known as Greiß in German and can be found in German Supermarket itself. Weichweizen variety is good for making idli / upma and Hartweizen is much fine which is like chiroti rava

Note : There are few more Indian shops though which I have not covered here.

Tags : Indian Spices Aachen, Indian shops in Aachen, Indian Stores in Aachen, Indische Lebensmittel Aachen, Indian grocery near Maastricht, Indian Super Market Aachen Germany.

Tangy Onion Stuffed Brinjal

2011-03-04T10:47:00.000-08:00

This is one of varieties of stuffed brinjal which is tangy and stuffed with ground spices and onion. Can be served with Rice and Rasam or Rice and Dhal.

Tangy Onion Stuffed Brinjal

Ingredients :
Brinjal : 6 Nos. (baby eggplant)
Mustard Seeds : 1 tsp
Cumin Seeds : 1 tsp
Urad Dhal : tbsp
Chilli powder : 1 tsp
Coriander powder : 1 tsp
Curry leaves : 1 string
Onion : 1 large (grated)
Turmeric powder : 1/4 tsp
Tamarind : 1 inches
Oil : 3 tbsp
Salt to taste
Method of Preparation :

Slit Brinjal vertically to see a plus when u hold it. Dont cut it completely so that it can be stuffed.
Soak tamarind and extract thick pulp
Roast Mustard seeds, Urad Dhal, Cumin seeds and powder it.
Heat oil in a pan, fry onions, with salt and include the powder along with turmeric, chilli powder and coriander powder and tamarind.
Stuff the above mixture into the Brinjal. Retain the remaining stuffing mixture.
In another pan heat oil and add curry leaves and slowly arrange the stuffed brinjal and pour the remaining mixture along with half glass of water, close lid and cook. Turn it once so that the other side of the brinjal is cooked.
Remove from flame and serve with Rice and Dhal.

Note : Do not add too much of tamarind. You can fry chopped onions and grind instead of grating.
Also Known as : Pulla Gutthi Vankaya , Puli Yennai Katharikka, Badanekai huli

Idiyappam

2011-03-01T09:56:00.000-08:00

Idiyappam is a variety of home made noodles made with rice flour. There are various ways of making this, my Mom soaks rice, grinds it and then makes idlis and then press them with mould on the other hand Mom inlaw washes rice, dries it, makes dry flour steams and stores the flour for making idiappams later. However I use a simple method and here goes the recipe.

Idiapam /Idiyappam

Ingredients :

Rice Flour : 1 cup
Water : 2 cups
Salt to taste
Oil : 1 tbsp

Method of preparation :

Fry Rice flour for 4 to 5 min in medium flame and keep aside.
Bring water to boil in a nonstick vessel and add salt, oil.
Slowly drop the rice flour while stirring it such that no lumps are formed.
Reduce flame and stir till it tuns to a soft dough almost like chappati dough which would be good enough to press.
Grease the kitchen press and fill it with the dough and press it on to greased idli plate in circular motion (use idiappam plates if you have)
Steam it for 10 min and serve hot with stew of your choice
It can be served with coconut milk and sugar too.

Note : Make sure the dough is not too soft. Do not oversteam as it makes the Idiyappam hard. The mould you use should have small holes to get thinner noodles.
Also Known as : Janthakulu, Noolappam, Rice Noodles, Idyappam, String Hoppers, Noolputtu
Variations : Use store brought Idiyappam mix to avoid frying of rice flour.

Simple Egg Fried Rice

2011-02-09T13:49:00.000-08:00

Finely chopped vegetables are fried and mixed with Rice and Egg.
Another addition to Lunch Box ideas and its a one pot meal. I have added some time saving idea for those who cook early in the morning.

Ingredients :

Rice : 2 cups (approx 200 gms)
Butter : 1 tbsp
Egg: 3 Nos.
Beans : 1/2 cup
Carrots : 1/2cup
Onions : 1 No.
Capsicum : 1 No.
Fresh Chives : 3 roots or 1 tbsp dried
Green Chilles : 4 Nos.
Ginger : 1/2 inch
Oil : 2 tbsp
Salt to taste

Method of Preparation :

Cook rice with some butter so that the rice is not sticky and refrigerate.
Finely chop carrots, beans and capsicum

Can be previously cut and refrigerated for quick cooking.

Finely chop ginger, chop onions lengthwise, slit green chillies and finely chop chives.

Heat oil in a wide pan add ginger and green chillies
After a min add carrots and beans when its half cooked add onions, chives and capsicum.
After a min add salt, rice and mix well by tossing the pan.
Move this to one side of the pan and drop 3 eggs on the other side of the pan and scramble.
When the egg gets a little hard include it with rice and mix well.
Adjust salt and its now ready for packing. Tomato Sauce goes well as side dish.

Note : You can add Tomato ketchup or sauce while tossing. Rice has to be warm / cold not hot.
Also Known as :Vegetable Rice
Variations : Add little white pepper for a varied taste.

Potato Cauliflower Curry with Garnished Rice

2011-02-08T13:13:00.000-08:00

Jeera Garnished Rice packed with Potato Cauliflower added with heavy wiping cream to make it saucy.
Lunch Box Recipe takes around 25 min

Ingredients :
For Garnished Rice

Rice : 2 Cups
Fennel seeds : 1 tsp
Bay Leaves : 2 Nos.
Cloves : 2 - 3 Nos.
Oil - 1 tbsp
Green Chillies - 4 Nos.
Half cup - finely chopped carrots and beans (optional)
Salt to taste
Butter : 1/2 tbsp

For Curry

Cauliflower : 1 cup
Potatoes : 2 Nos.
Onion : 1 No
Tomato : 1 No. or Tinned diced half cup
Jeera : 1/2 tbsp
Ginger garlic paste : 1 tsp together / 1 tsp powder
Oil : 1 tbsp
Turmeric : 1/4 tsp
Chilli Powder : 1/2 tbsp
Coriander Powder : 1/2 tbsp
Heavy wiping cream : 1/4 cup
Coriander Leaves for garnishing
Salt to taste

Method of preparation :

Wash and keep rice in electric rice cooker. Add finely chopped carrots / beans.
Heat oil in a pan, add bay leaves, cloves and fennel seeds fry, add green chillies chopped length wise.
Once it fries add it into the rice cooker along with salt and butter.
Give a stir and close lid.

For Curry finely chop onions and tomatoes.

Cook chopped Cauliflower and Potatoes in the microwave for 6 min.(Add little water)
Heat Oil in a pan, add Jeera once it fries add onions with some salt.
When onions turn translucent add ginger and garlic paste, tomatoes and fry till it gets mushy.
Now add turmeric, chilli powder and coriander powder.
Add cooked vegetables along with remaining vegetable cooked water, stir well.
Finally add cream and coriander leaves stir for a min
Rice would be ready by now - ready to pack.

Note : Adjust gravy thickness as you need by adding water
Also Known as : Aloo Gobi Sabzi
Variations : Add peas for the curry / fresh peas for the rice.

Methi Pulao

2011-01-26T07:11:00.000-08:00

This is my first entry for the New LUNCH BOX varieties that I would be coming up with in Roochis.
Rice cooked with Methi Leaves and whole garam masla spiced up with fresh green chilles and chilli powder.

Ingredients :

Basmati Rice 1.5 cups
Methi Leaves : 1 cup
Onions : 1 No.
Tomato : 1 No. big
Green Chilles : 3 Nos.
Whole Garam Masala - 2 each
Turmeric : Qtr tsp
Ginger Garlic Paste : 2 tbsp
Oil : 2 to 3 tbsp
Thick Curd : 2 tbsp
Salt to taste

Method of preparation :

Heat oil in a non stick deep pan / rice cooker
Add whole garam masala once it gets golden brown add green chillies and onions finely chopped and little salt
As onions turn translucent add turmeric, ginger and garlic paste and fry for about a min
Add Methi Leaves and Tomato and fry till the Tomato becomes mushy, add red chilli powder
Now add water and curd and mix well, bring this to boil check taste add more salt if required.
When the water is boiling add Rice and close lid. Leave it for 10 to 12 min in medium flame and remove.
Keep it closed for another 5 min before you serve / pack.
Serve with your favorite Raitha, I served this with Cucumber Raitha.

Water propotion when cooking
- Pressure cooker 1cup rice = 1 and qtr cup water .
- Normal vessel : 1 cup rice = 2 cup water.
(This also varies according to the rice variety you use)

Note : You Can use fresh / frozen Methi, not Kasuri methi.
Also Known as : Menthyala Vannam, Vendiya Sadam, Methi Rice, Menthye soppina anna.
Variations : You can add some chunks of potato while adding rice.

How to Preserve Curry Leaves ?

2011-01-19T20:20:00.000-08:00

For those of us who cant get Curry Leaves in our garden or in the near by supermarket this is the best way that I found which works to preserve them.

Ingredients :

Curry Leaves

Method :

Take fresh Curry Leaves. Remove rotten ones.
Separate leaves from stem and rinse well.
Place a paper towel / kitchen towel on a tray and spread the leaves.
Let it dry for 2 to 3 days.
Store it in a airtight container / zip lock cover in room temperature.
Use it like you do with fresh curry leaves for seasoning / tadka / talimpu

Note : Stays good for a month. The dried leaves would be light green in colour and crispy.

La Vigna Pizzeria Restaurant Review- Lübeck Germany

2010-11-05T04:27:00.000-07:00

Name : La Vigna
Country : Germany / Deutschland
Address : Hüxstrasse 63-65, Lübeck
Telephone : 0451 74088
Rating : 4 / 5

La Vigna is one of the pizzerias spotted in the busiest 'huxstrasse' of Luebeck. Since it was a quick impromptu lunch, as decided, we weren't really keen on the ambience nor the flavor. Nevertheless, these authentic Italian pizzas here can shamelessly be devoured. We ordered 2 vegetarian pizzas called 'Verdura' and 'mushroom with mozorella' alongside a cold drink that is equally worth mentioning. 'Verdura' as called in Italian, is a pizza baked with a dash of veggies such as Egg plant, Bell papers, Zucchini topped with onions,fresh tomatoes and plenty of cheese. The crust was thin and crisp with all the rightly baked vegetables and melted cheese liberally spread and fresh basal sprinkled : well, to sum it up, this pizza was too delicious to stop eating.

The next one was the funghi mozaella pizza that successfully made my friend feel full! It was, hands down, the best pizza we tasted in recent years. Similar to Vedura, it had a light, crispy base with a plenty mushrooms, a few garlic cloves and a great amount of mozarella cheese. When the pizza was brought to us, we couldn't wait to attack on it and later were smothered by the quantity of mozarealla!! We ordered a silghtly bitter cinnamon lemon cold drink called chinnoto limonade which went great with the pizzas. We so wanted to order desserts which unfortunately aren't served here.

Given the quality and taste, the prices are surprisingly extremely affordable. Also, a quick look at the non-pizza section had pastas and lasagnes whose pices are accomodating as well. On the flip side, the waiteress could have been a little more cheeful and the place was quite small for a resturant with old furnitures and a dimmed atmosphere. Therefore to some, it might seem mediocre and distasteful.

However, the flavor and taste of the food compensated all these negativities. in fact, the entire restauant was full within minutes. On the whole, it is a wonderful, economical place, especially for students and tourists to dine and others who dont mind the limited space. Being a student myself, I highly recommend the mouth watering, rich pizzas of la vigna with guilt pangs of those extra calories!

Some pics here

Guest Post by : SS

Arbi Stir Fry

2010-10-19T14:31:00.000-07:00

Arbi Stir Fry

Arbi is cooked and fried with spices. Can be served as side dish with Rice and Dhal / Rasam / Curd. Regualar consumption of Arbi keeps the Blood Sugar level under control. This is the first time I made this dish however dear M had some other recipe in mind for this veggi.
Ingredients :

Arbi : 250 gms
Turmeric : 1/2 tsp
Chilli powder : 1 tsp
Coriander powder : 1 tsp
Garlic Paste / powder : 1/2 tsp
Salt to taste
Oil : 3 tbsp

Method of Preparation :

Chop Arbi into thin slices and cook with salt and turmeric till its a little more than half done.
Strain water completely and add Coriander powder, Chilli powder, Garlic and little salt.
In a wide pan add oil and the Spiced Arbi and fry it till it turns darker.
Arbi Fry is ready

Note : Dont add too much salt while frying as you hav already added when boiling.
Also Known as : Taro Root Fry, Chammagedda Vepudu, Cheppa Kizhangu Varuval , Colocasia Root Fry, Seppa Kelangu, Arwi / Arvi Fry, Chembin Thandu, Kesu dantu palya.

Mix Veg Curry

2010-10-18T14:01:00.000-07:00

Mix Vegetable Curry

I had to make a vegetable curry and decided to just try out something new and yet simple. I just went on and in a flow picked up all those ingredients which I felt would make the curry rich. I served this with Ghee Rice, can also be served with Jeera Rice / Batura / Chappati / Puris
Ingredients :

Vegetables - approx 750 gms (Potatoes, Carrots, Peas, Cauliflower, Beans )
Cumin Seeds - 1 tsp
Bay Leaves - 2 Nos
Fennel Seeds - 1 tsp
Tomatoes - 3 Nos
Coriander Powder - 2 tbsp
Green Chillies - 4 Nos.
Coconut Milk - 100 ml
Garam Masala powder - 1/2 tsp
Turmeric - 1/2 tsp
Coriander Leaves for garnishing
Oil - 2 - 3 tbsp
Salt to taste

For Paste :

Onions - 2 Nos
Ginger & Garlic - 2 tbsp
Coriander Leaves - 10 strands
Mint Leaves - 3 strands
Green Chillies - 3 Nos.

Method of Preparation :

Finely grind all the ingredients listed for the paste and keep aside.
In a thick bottom vessel add cumin seeds, bay leaf, fennel seeds.
After few seconds add ground paste and fry till the raw smell goes away.
Add finely chopped tomatoes and salt and cook till the tomatoes turn mushy.
Add Coriander powder, Turmeric Powder and stir
Add vegetables chopped into medium pieces into it and add 2 cups of water and close lid.
Stir occasionaly once the vegetables are cooked add coconut milk and garam masala get it to boil
Adjust taste, garnish with finely chopped coriander leaves and serve.

Note : If its not enough spicy you can add chilliy powder. Add water based on the consistency of the gravy you prefer.
Also Known as : Mix Vegetable Gravy, Vegetable Korma, Veg Kurma, Aloo Mattar Gobi ka Sabzi

Taj Mahal - Indian Restaurant Review - Aachen Germany

2010-10-18T13:27:00.000-07:00

Name : Taj Mahal Restaurant
Country : Germany / Deutschland
Address : Aachen, Weberstr 2, Aachen
Telephone : 0241 34130

Rating : 4/5

Surprisingly the best Indian food one can get in Aachen is from an Indian-Pakistani Restaurant. We were a bit skeptical when entering the restaurant. We were not sure if the
food would be anything near to Indian style. We were pleasantly surprised.

The ambience is pleasant. They did try to bring in the Indian atmosphere. Lots of things reminding of India, the wooden elephant sculpture, old plates and utensils of Indian style, the deco, the bollywood magazines, and the 'music'. Music is one thing we would really like them to change. We have visited the restaurant 4-5 times and we always hear the same songs . We would love to hear something different.

The food is of much better quality than the other so called Indian restuarants in Aachen. The food is obviously Europianized, to suit the taste buds of the European customers, but it is the closest we have found in Aachen, to have Indian taste. Our favourites were Alu Keema, Fish curry and Sheek Kebab though we have tried a lot of other varieties every time we dine there.

The waiter is actually the restaurant owner's son, and he indeed is very friendly and responsive to the requests and the needs of the guests. One can order something special which is not in the menu and can also modify a bit in the menu. For example, we did substitute the rice for chappathi at times, though the menu mentioned that the dish was served with rice.

The price is nominal, on paar with the other Indian restaurants in this city. The dinner for two with drinks normally costs around 25 Euros.

Goan Shrimp Curry - Prawns

2010-10-18T05:14:00.001-07:00

Goan Shrimp Curry

Shrimps cooked in a Rich Tangy Onion sauce and spiced with Pepper and Greenchillies. This goes well with Plain Rice / Ghee Rice / Jeera Rice. I made this for a small get together at home and it was a great hit.
Ingredients:

Tiger Shrimps : 1 Kg (with / without shell)
Onions : 2 Nos
Ginger Garlic Paste : 1 tbsp
Red Chillies : 2 Nos.
Coriander Powder : 1 tbsp
Pepper Powder : 1 tsp
Turmeric : 1/2 tsp
Green Chillies : 2 Nos.
Coriander Leaves : 5 strands
Whole Garam Masala - Cardamom 2, Cloves 2, Cinnamones small piece, Bay Leaves 2 No.s
Oil 4 tbsp
Salt to taste
Sugar 1 tsp

For Paste :

Cumin Seeds : 1 tsp
Lemon Juice : 1 tbsp (or Veniger)
Mustard Seeds : 1 tsp
Coconut : 5 to 6 tbsp (grated)
Tomatoes : 2 Nos

Method of preparation :

Soak Cumin Seeds, Red Chillies in Lemon Juice and little water for some time.
Put this into a blender along with rest of the ingredients for paste once its finely ground add 4 to 5 shrimps without shell into the blender and grind. Keep aside.
In a pan heat oil and add Whole Garam Masala and once it turns colour add onion and little salt and fry.
When the onions turn golden brown add the Ground paste, Turmeric, Sugar along with some Water and Coriander powder.
Cook this till oil oozes out. Keep stirring regularly. Add more water if required (note shrimps oozes some water)
Now add shrimps close lid and cook for 5 to 7 min.
Add pepper powder, finely chopped green chillies and Coriander leaves. Stir for 2 min and the dish is ready.

Note : I prepared this with shell and it came out juicy. Add pepper after checking the spiciness.
Also Known as : Royalla Koora, Shrimp gravy, Goa shrimp curry, Tiger Prawn semi gravy, Goa style Era, Royallu Vepudu, Garnele Curry
Variations : Add more water to adjust thickness of gravy
Recipe adopted from Vahchef and prepared with some variations

Tandoori Indian Restaurant Review - Aachen Germany

2010-10-06T15:48:00.000-07:00

Name : Tandoori Indian Restaurant
Country : Germany / Deutschland
City : Aachen (in Karlsgraben)
Web : http://www.tandoori-aachen.de
Rating : 1.5 / 5

The name Tandoori does sound tasty. But with this restaurant, the taste stops with the name. The first time I went to this restaurant, I was astonished by the indifference of the Owner, who I suppose is a Nayar ( as written in their website). I was supposing that maybe they had a tough time then or maybe I was prejudiced. Therefore I wanted to give a second try and was even more disappointed the second time. And the indifference doesnt stop with the hospitality.

The ambience, is indeed pretty neat and clean. The only sign of India is a God's Idol and some lights. But that gave a very pleasant atmosphere. The chairs were heavy and comfortable. So, at the first sight, it was pretty impressive and that added to our expectation and our apetite.

The first glitch comes in the form of the lady who owns ( or her husband owns) the restaurant. There was no greeting in her face and all that greeted us was a wry smile. Not sure if she receives her German guests this way. If that is the case, then she must have gone bankrupt long time ago. So I do presume that the wry smile is reserved for ther Indian guests.

Then comes the menu card. All looks pretty good on the menu card. Though it is on the pricier side, it is definitely not too costly. In my visit to the restaurant, I felt the rice was completely uncooked and I have reported it to them at that time itself. So this time I wanted to try how the rice is. Infact all the dishes were with rice and we ordered two dishes, chicken masala and fish curry. I requested the lady that one dish I want with rice and the other dish I want with Roti. She said that is not possible, because the rice is already made for this and that I have to pay extra for the roti. It was a real silly answer I felt because they could not possibly have expected that I would be ordering fish or chicken and they couldnt have kept that dish waiting for me. And moreover the rice they serve is like given in the prisions. See it to believe it.

The curry was good, but the rice was completely uncooked and combined with the indiffernce shown, this is one of the worst dining experience.

Rava Ladoo

2010-10-04T04:13:00.000-07:00

Rava Ladoo

Rava Ladoo is a sweet dish made during festivals especially during Krishna Jayanthi. We made this for a Bharatha Natyam program in a Church in Germany where our Indian friend 'E' born in Germany and learnt dance since child hood danced along with a German Lady who is now 60yrs old and is dancing for about 30 yrs now. Because of them is this post and Thanks to them.
Ingredients :

Rava : 1 cup (Greiß)
Sugar : 3/4 cup
Coconut : 1/4 cup (Grated)
Cardamom : 2 Nos. (powdered)
Butter : 1 /4 cup
Cashewnuts : 5 Nos.
Raisens : 5 Nos. (Sultanen /Dry Grapes)
Milk : 4 to 5 tbsp (approx 1/4 cup)

Method of preparation :

Heat butter and a pan and cashewnuts and Raisens and fry for a min.
Now add coconut and fry for 2 to 3 min in low flame
Add Rava and fry for 5 to 7 min till a nice aroma comes out.
Switch off flame and add sugar, cardamom and mix well.
Now add a little milk and mix it well.
Take a big spoon full of this mixture and see if you can make small rounds. If yes then goahead and make small rounds. If you have added too much milk then keep the on the flame again and keep stiring for 2 to 3 minutes and then make the rounds.
In a small bowl take a little grated coconut and drop the balls into it and coat it well.
This can be stored for 5 to 7 days.

Note : You can omit the last step of coating the ladoos with coconut. If you add too much of milk then the ladoos turn hard the next day. Make sure you add milk little by little.
Also Known as : Rava Ladu, Semolina Laddu, Suji Ladoo, Sooji Laadu, Rawa Rounds, Rava sweet balls
Variations : You can omit the last tep of coating with coconut if you dont feel like.

Avarekai Sambar

2010-10-04T03:26:00.000-07:00

Avarekai Sambar

Its said that the city Bangalore got its name after though beans. Benda-Kaalooru which eventually changed as Bengaluru.
This sambar along with Idlis would be a great combination. This can be served with Dosa / Rice / Ragi Mudde as well.
Ingredients :
Avarekai : 100 gms (I used deshelled) Surti Lilva Bean
Potatoes : 3 Nos.
Chilli powder : 1/2 tbsp
Green Chillies : 3 Nos.
Tamarind : 1 tbsp
Coriander leaves for garnishing

for grinding
Cumin Seeds : 1 tsp
Black Pepper : 1 tbsp
Coriander Seeds : 2 tbsp
Coconut : 1 cup (grated)

for tempering
Oil : 1 tbsp
Mustard Seeds : 1/2 tsp
Asafotida : 2 pinches
Curry leaves : 2 stings
Method of preparation :
In a pan, fry all the ingredients for grinding for 4 to 5 min in low flame. If you are using coriander powder then you need not fry it. Bring it to room temperature and grind it with enough water.
In a big vessel boil potatoes with enough water and when the potatoes are half cooked add avarekai along with a little salt and bring it to boil.
Now add the ground paste, turmeric, green chillies and cook it till the potatoes and avarkai are cooked.
Add tamarind paste, chillipowder, water according to the consistency you need and adjust salt.
Let it boil for 3 to 4 min and remove from flame, temper and garnish with coriander leaves.

Note : I used the dried desheelled avarekai and soked it in water for about 5 hrs before cooking.
Make sure not to over cook the avarekai.
Also Known as : Surti Lilva Sambar, Surti Beans Sambar, Avaraka Sambar, Avarekai Saru, Pituku pappu pulusu, Hitikina bele Saaru, Dried Avarekai Sambari, Avarekalu Huli, Chikkudukai, Motcha Kottai Kozhambu, Vaal Beans Gravy, Anapakai Charu, Field Beans, Dolichos lab lab, Bangalore beans, Hittin mele avarekaalu
Variations : You can add Beans and Carrots along with Potatoes. This can be made with shelled beans also.

Palak Vanchina Palyam

2010-09-26T14:27:00.000-07:00

Palak Vanchina Palyam

Spinach cooked with Palak is fried with onions and spiced to make a healthy side dish with Vanchina Chaaru and Rice
Ingredients :
Spinach Leaves : 2 bunches
Toor Dhal : 1 cup
Onions : 3 Nos.
Garlic : 8 - 10 pods crushed
Dry Red Chillies : 3 Nos.
Mustard Seeds : 1 tsp
Urad Dhal : 1 tsp
Curry Leaves : 2 strands
Oil : 2 tbsp
Salt to taste
Chilli powder : 1/2 tbsp (optional)
Method of preparation :

In a big vessel take Toor Dhal + and Water cook, when the dhal is half cooked add cut spinach and salt, cook till the spinach is cooked. Make sure not to over cook both of these. Dhal should be a little hard but cooked. Strain the water and use it for Vanchina Charu
In a big pan heat oil, add mustard seeds, urad dhal, red chillies and onions.
After a minute add garlic + little salt and fry till the onions are translucent.
Now add the cooked ToorDhal + Spinach and mix well.
Check taste and add salt / chilli powder if required.
Stir it for 2 to 3 min and remove from flame.

Note : Do not over cook Dhal or spinach. Add more garlic for a nice aroma and taste.
Also Known as : Palya, Spinach Dhal Fry, Pala Kura vepudu, Kerai Paruppu Poriyal, Koora Pappu curry
Variations : The same recipe can be followed for any green leaves / vegetables.

Palak Vanchina Charu / Bassaru

2010-09-26T13:11:00.000-07:00

Vanchina Charu / Bassaru

Soup made out of any cooked vegetables, seasoned and garnished is called Vanchina Charu in Telugu meaning strained syrup. The vegetable is then seasoned with some onions to make Palyam served as side dish with Vanchina Charu. This is served with rice.

Ingredients :

Spinach Leaves : 2 Bunches
Toor Dhal : 1 cup
Garlic : 5 pods
Onion : 1 No. small
Mustard Seeds : 1/2 tsp
Pepper : 1 tbsp
Asafotida : 3 pinches
Cumin Seeds : 1/2 tsp
Tamarind : 1 small round
Curry Leaves : 2 strands
Tomato : 1 No.
Salt to taste
Oil : 2 tbsp
Chilli powder : 1/2 tsp (optional)
Turmeric : 1/2 tsp

Method of Preparation :

In a big vessel take Toor Dhal + Water and cook, when the dhal is half cooked add cut spinach and salt, cook till the spinach is cooked. Make sure not to over cook both of these. Dhal should be a little hard but cooked.
Strain the water and keep the Spinach + Dhal aside.

In a pan heat oil and following ingredients - Cumin Seeds, Pepper, little Curry Leaves, Garlic, Onions, Tomato, Tamarind and fry for 2 min and grind it to a fine paste. Add water if required and pour the paste it into the spinach dhal strained water.
Now in the same pan heat oil and add Mustard seeds, Asafotida, Turmeric and Curry Leaves.
Add the strained water with ground paste and Chilli powder.
Check taste and add tamarind / salt if required (a little salt is already added while cooking spinach).
Once you see the froth, immediately remove from flame, dont boil it more.
Add coriander leaves and Charu is ready.

Palya | Vanchina Saru

Note : Take enough water to cook Dhal + Spinach and strain out water for Rasam.
Also Known as : Bassaru, Basaru, Kura Rasam, Kooraku Rasam, Kerai Rasam, Thili Saru, Spinach Rasam, Palak rasam, Pala Kura Rasam, Indian Spinach Soup, Vanchina Chaaru
Variations : Can be made with any green leaves / vegetables / pulses like horse gram / Black eyed peas.

Mutton Dum Biryani

2010-09-22T14:16:00.000-07:00

Mutton Biryani

Biryani is prepared in various ways. This is one of those traditional kind that we make in our family.
Meat is half cooked with spices and then water and rice is added to this. We had a celebration in our house in India therefore had to cook for many and cooking on gas stove top for so many was not possible. Therefore we cooked in a large vessel with wood in our backyard. I was the chef and my mom was helping me with the preparation work.
Ingredients :

Mutton : 1 kg
Basmati Rice : 1 kg (5 cups)
Onions : 4 Nos.
Tomato : 6 Nos.
Coconut Milk : 4 cups
Curd : 1 cup
Whole garam masala : 5 Nos. of each of them (Cloves, Cardamom, Bay Leaves, Cinnamon, Anise)
Fennel Seeds : 1 tbsp
Turmeric 1 tbsp
Green Chillies : 5 Nos.
Mint Leaves : 1 bunches
Coriander Leaves : 1 bunch
Oil : 1 cup
Salt to taste
Chillipowder : 1 tbsp (if required)

To Grind for making paste :

Green Chillies : 5 Nos.
Ginger : 2 inches
Garlic : 20 pods
Mint leaves : 1 bunch
Cloves and Cinnamon : 3 to 4 Nos.

Method of Preparation :

Grind all the ingredients for paste and add it to mutton along with salt and curd rest it for some time.
Soak Rice for atleast 30 min. Chop Onions length wise.Cut rest of the vegetables.
Heat oil in a big vessel and add whole
In a big vessel add Whole Garam Masala and Fennel Seeds
After a few seconds add chopped Green Chillies, Onions, Turmeric along with a little salt and fry well.
Now add marinated mutton and let it fry for a while. Keep stirring
After 5 min add tomatoes and fry till they are soft.
Now add 2 to 3 cups of water and close the lid till the Mutton is almost cooked.
Now add coconut milk and water and check taste.
Add Mint leaves and salt if required and if you need spiciness add chillipowder.
Once this liquid starts boiling add Rice and close the lid.
Seal edges with wheat flour dough to hold the pressure inside.
After 10 to 15 min reduce heat and let it for 5 more min.
Remove the seal, garnish with coriander leaves and serve with Raitha.

Water Measurement 1 Cup Basmati Rice : 2 Cups Water
When you are adding Coconut Milk even that has to be taken into count as water.

Cooking with wood | Prepared Biryani

Note : Basmati Rice needs just 1 : 1 water to cook however when its made in large quantity more water would be required.
Known as : Dhum Biryani, Desi Mutton Biryani, Biriyani, Biryani made for function, Biryani cooking on wood
Variations : Same recipe can be used for Chicken Biryani also

Paneer Kulcha

2010-09-21T08:27:00.000-07:00

Paneer Kulcha

Indian Bread made with All purpose flour and is stuffed with Paneer the Cottage Cheese.

Ingredients for dough :

All Purpose flour : 2 cups (Maida)
Baking pwdr : 1/4 tsp
Baking soda : 2 pinches
Yogurt/Curd : 1 cup
Ghee / Butter : 2 tbspn
Oil : 1/4 cup
Sugar . 1 tsp
Salt to taste

Note : Add little water only if the above mixuture turns to be too dry.
Ingredients for filling :

Paneer : 1 cup
Green Chilly : 2 Nos. (very finely chopped)
Carom seeds : 1/5 tsp (ajwain)
Cumin powder : 1/4 tsp
Garlic : 5 to 6 - grated
Salt to taste.
Coriander leaves : 4 to 5 strings

Method of Preparation :

Add all the ingredients for the dough and kneed well and keep aside covered with a wet muslin cloth for abt
30 min.
Mix all the ingredients for filling and make it into small roundels.
After the dough has rested for some time, take small portion of it and roll a little with a rolling pin.
Place the filling on it and enclose it and roll again to the desired thickness.
Put it on the pan and cook it till its done on both sides.
Serve any spicy gravy or Curd and Pickle

Paneer Filling

Also Known as : Cottage Cheese Indian Bread, Panir Kulcha

Tomato Onion Chutney

2010-09-18T13:53:00.000-07:00

Tomato Onion Chutney

Tomatoes, Onions, Mint leaves and spices are fried, ground coarsely. Served along with Dosa, Idli, Pongal, Chappatis.
Ingredients : (Serves 4 to 5)
Onions : 2 Nos.
Tomatoes : 4 Nos.
Mustard Seeds : 1/2 tsp
Urad Dhal : 1/2 tsp
Curry Leaves : 2 strings
Cashew Nuts : 5 to 6 Nos. (optional)
Channa Dhal : 1 tbsp
Mint Leaves : 3 to 4 strings
Grated Coconut : 2 tbsp

Clove : 1 No.
Oil : 1 tbsp
Salt to taste
Method of Preparation :
Heat oil in a pan and add Mustard seeds, Urad Dhal, Channa Leaves, Curry Leaves, Cashew Nuts, Mint Leaves one after other.
Add Chopped onions and once they turn translucent add tomatoes and fry well till the raw smell goes away.
Now add grated coconut and stir for a min and remove from flame
Once this mixtures cools down grind it coarsely and serve.

Note : You can add some water while grinding and adjust the consistency that you prefer.
Known as : Vengaya Chuttney, Tomato Mint Chuttney
Variations : You can skip the coconut to get a much tangy taste. When you add coconut you can add tamarid to get much tangy taste.

Methi Pepper Chicken

2010-09-17T14:24:00.000-07:00

Methi Pepper Chicken

Chicken is spiced with pepper and flavoured with Dry Methi Leaves. This preparation goes well with Rasam Rice/ Dhal Rice, Phulka / Rotis.
Ingredients :

Chicken : 1/2 kg
Onions : 2 Nos.
Tomato Puree : 1 cup (100 gms)
Ginger & Garlic Paste : 2 tbsp
Pepper : 1 tsp crushed
Pepper powder : 1/4 tsp
Chilli powder : 1/2 tsp
Qasoori Methi : 2 tbsp (Dry Fenugreek Leaves)
Bay Leaves : 2 Nos.
Turmeric : 1/4 tsp
Salt to taste
Oil : 2 tbsp

Method of Preparation :

Cut Chicken in medium size pieces.
Heat oil in a pan and add bay leaves, chopped onions and fry.
After a min add chicken pieces, salt, turmeric stir and close lid.
Stir ever 2 min till the chiken is 50% cooked.
Add Tomato puree, Ginger garlic paste, Crushed Pepper stir and close lid.
Sitr regularly till the chicken is almost cooked.
Now add chillipowder, pepper powder and Methi leaves and stir well (dont close lid)
After a min remove from flame and serve.

Note : Extra water is not required. Chicken gets cooked in the water that oozes out from chicken.
Also Known as : Kasturi Methi Chicken, Frenugreek Leaves Chicken, Miryalu Menthayala Kodi Vepudu, Kasuri Methi Chicken, Venthiya Koli Kari
Variations : Potatoes can be added to this. Sqeeze in a little lime juice at last for tangy flavour

Aloo Methi Stir Fry

2010-09-16T14:29:00.000-07:00

Aloo Methi

Potatoes are chopped into small cubes, fried, spiced up and Garnished with Dry Fenugreek leaves

Ingredients :

Potatoes : 5 Nos.
Chilli powder : 1 tsp
Qasoori Methi : 2 tbsp (Dry Fenugreek leaves)
Cumin Seeds : 1/2 tsp
Turmeric : 1/4 tsp
Oil : 1 tbsp
Salt to taste

Method of Preparation :

Heat oil in a pan, add cumin seeds and cubed potatoes.
Add salt, turmeric and close the lid for 2 min.
Remove lid and keep stirring till the potatoes are almost done.
Add Methi Leaves and Chilli powder. Adjust salt and remove when potatoes are still firm but cooked.

Note : Remove the potatoes when they are firm, dont over cook.
Also Known as : Aloo Methi, Orulaikelangu vendiya poriyal, Dry aloo with kasuri methi

Kadai Paneer

2010-09-14T14:38:00.000-07:00

Kadai Paneer

A semi gravy made with Paneer and Bell Peppers. Tomato is pureed to get the sauce. Goes well with and Indian Bread.
Ingredients :

Paneer : 1 cup (cut into small cubes)
Bell pepper : 3 Nos. ( Mixed coloured)
Tomato : 2 Nos.
Ginger & Garlic Paste : 1 tbsp
Green Chillies : 3 Nos.
Cumin Seeds : 1 tsp
Oil : 5 to 6 tbsp
Butter : 2 tbsp
Chilli powder : 1/2 tsp
Coriander powder : 1 tsp
Salt to taste

Method of preparation :

Grind Tomato, G & G Paste, Green Chillies.
Heat 2 tbsp of oil and fry Paneer till it turns its colour and keep it aside.
Fry Bell Peppers in the sam pan adding some more oil till its half done and remove from pan.
In the same pan add some butter and cumin seeds.
Add ground tomato puree and keep frying it till it comes down to half the qty.
Add chilli powder, coriander powder, salt and stir
Include the fried paneer and capsicum and mix well.
You can add half tsp sugar if you want. Let it cook for 2 to 3 min and remove from flame

Note : Do not roast the paneer till its brown, remove as it turns golden. Bell peppers should be firm.
Also Known as : Kadai Paneer with Capsicum / Bell Peppers, Paneer Tomato Gravy
Variations :You can add fried potatoes.

Sabu dana Kheer

2010-09-14T13:40:00.000-07:00

Payasam

Sabu dana is soaked and cooked with milk and sugar is added to make this dish and garnished with dry fruits.

Ingredients: Serves : 3

Sabu dhana : 1/2 cup
Milk : 1/2 cup
Water : 1/2 cup
Cardamom : 2 Nos.
Sugar : 4 to 5 tbsp
Salt : 2 pinches
Cashewnuts, Raisans, Almonds for garnishing
Oil / Ghee : 1 tbsp

Method of Preparation :

Soak Sabu dhana for 30 min and then cook it with water for 2 to 3 min till its half done.
Now add milk and stir well in low heat till the Sabu dhana is almost done.
Add Sugar, Elichi and Salt - stir well.
Include the roasted dry fruits in oil with this and serve hot.

Note : Adjust milk to get the required consistency that you like. Tastes great when its hot.
Also Known as : Sabbaki Payasa, Kheer, Javarasi Payasam, Pearl Tapioca Sweet Porridge, Chowwary payasam, Saboodhana Kheer
Variations : You can add fried vermiceli while cooking Sabu dhana

Elbow Macaroni with Creamy Veg Sauce

2010-09-12T14:58:00.000-07:00

Elbow Macaroni with Sauce

Pasta served with creamy vegetable sauce made with fresh cream and tomatoes.

Ingredients :

Elbow Macaroni : 150 gms
Onions : 1 No.
Zuccini : 1 No.
Peas : 1 cup
Capsicum : 2 Nos.
Cauliflower : 1 cup or Brocolli
Carrots : 2 Nos.
Tomatoes : 3 Nos.
Fresh Cream : 50ml ( half cup)
Fresh Cheese : 1 tbsp (herb / garlic flavor or plain)
Garlic : 5 to 6 pods
Oil : 2 tbsp
Dry Basilikum : 1 tbsp (equivalent fresh)
Red Chilli Flakes : 1 tsp
Salt to taste.

Method of preparation :

Cook Macaroni as per instructions on the cover along with 2 tbsp salt.
When its done, pour enough cold water, drain and keep it aside.
Cook carrots and cauliflower till its it 70% done and keep it aside.
In a pan heat oil and add finely chopped garlic after a min add chopped onions and salt.
After a min add tomatoes and cook till its mushy.
Now add capsicum, peas, zuccini and cook till its 70% done.
Add cooked cauliflower, carrots and chilli flakes and stir for a min.
Now add fresh cream and cheese and get it to boil. (Add 1/2 cup milk to make it saucy)
Crush basilikum in your hand and add. Adjust Salt.
Serve hot with cooked macaroni.

Vegetable Sauce for Pasta

Note : Do not add oil while cooking pasta. Running cold water after pasta is cooked keeps the pasta nonsticky.
While serving, put the sauce on the pasta and then put some shredded cheese (cheddar or any variety) and serve. The sauce has to be hot else, microwave it after putting the shredded cheese.
Also Known as : Pasta with veg sauce

Tandoori Chicken

2010-09-04T14:59:00.000-07:00

Tandoori Chicken

A tasty non veg dish made without Tandoor but using the oven. Does not need much efforts yet looks rich and tastes delicious.
Ingredients :

Chicken Leg pieces : 4 Nos. (skinned out)
Thick Curd : 4 tbsp (yogurt)
Chilli powder : 1 tbsp (as per your taste)
Salt : 1 tsp (as per taste)
Turmeric : 1/2 tsp
Coriander powder : 1 tbsp
Garam Masala powder : 1/2 tsp
Cumin powder : 1 tsp
Pepper powder : 1 tsp
Dry Fenugreek leaves : 1 tsp
Lime Juice : 2 tbsp
Oil : 1 tbsp
Food Colour (red) : 1/4 tsp
Dry Mango Powder : 1 tsp (Amchur Powder)

Method of preparation:

Make small cuts on all the fleshy part of the chicken and keep aside.
Mix little chilli powder, salt and lime juice together and fill this in the chicken when you made cuts.
Next in a bowl add all the ingredients expect Chicken and Dry Mango powder and mix well.
Coat this mixture on the chicken. Place them on the aluminum foil.
Preheat the oven to max and cook the chicken for 25 to 30 min.
Remove from owen, sprinkle little dry mango powder on each of them and serve with onions.

Note :You can cut some potatoes / carrots and put them on the aluminum foil and then place the marinated chicken on it so that water that comes out from the chicken does not get stuck to the chicken.

Also Known as : Oven made Chicken, Tanduri Chicken dry.

How to preserve Green Chillies ?

2010-08-28T08:30:00.000-07:00

A country where mostly black pepper is used to spice up the dish getting Hot Green Chillies in German supermarket is impossible. The most hotest chilli found here is the chilli we use to make Chilli Bajji in India. So to make our life spicy we make sure we buy a lot of green chillies from the Indian Stores and preserve them for later use.
Ingredients :

Chillies

Method :

Take fresh greenchillies. Remove rotten / discoloured ones. Rinse well.
Put them into a plastic box.
Leave it in a freezer.
Take as many as you want while making any dish and put the box back to freezer.
Run water through the chillies and use them for making any curry.

Note : The spice level would be te same as fresh chillies. Shelf life 3 to 4 months.
Also Known as : Frozen Chillies, Frozen Merapakaya, Frozen Patchai Molagai

How to preserve Mint Leaves ?

2010-08-27T08:25:00.000-07:00

For those living in US / Europe where many spices / greens to be brought from Speciality Stores this would be helpful. I use this preserved Mint Leaves in place where I have to use fresh Mint leaves - Like in Biryani, Curry, Jaljeera.

Ingredients :

Mint Leaves
Water

Method :

Take fresh Mint leaves. Remove any discoloured mint leaves. Rinse and chop them.
Take a ice cube tray and fill 3/4 of each cube with chopped mint leaves and rest with water.
Freeze them like you make ice cubes.
Once the cubes are formed, remove from the tray and put them into a zip lock bag and store in the freezer.
Remove from freezer when ever you wanna use. You can run cold water through the mint cubes and you would have fresh mint for your preparation

Note: When you freeze the mint without water, they discolour and turn black though they dont lose taste. This can be done with any greens like Coriander leaves / Dill / Spinach. This can be stored for 3 to 4 months.
Also Known as : Preserved Pudina, Frozen Pudina

Vegetable Rice Noodles

2010-08-26T13:09:00.000-07:00

Dish that can be made for breakfast / dinner. Good to pack to school / office.

Ingredients :

Rice Noodles : 200 gms
Mustard Seeds : 1 tsp
Urad Dhal : 1 tsp
Curry Leaves : 2 strings
Green Chillies : 4 Nos.
Onions : 1 No.
Fresh Vegetables : 1 cup cooked (Capsicum, Carrots, Beans, Green Peas)
Turmeric : 1/4 tsp
Ginger Garlic Paste : 1 tbsp
Coriander Powder : 1 tsp (optional)
Salt to taste
Oil : 1 tbsp

Method of preparation :

In a big vessel bring water to boil (5 times the quantity of noodles) add noodles and cook till its done.
Usually takes 3 to 4 min. Dran water using stainer and run cold water so that the noodles does not get sticky.
In another non stick pan eat oil and add mustard seeds, urad dhal, curry leaves and green chillies.
After a min add salt and onions and fry till its translucent.(Add coriander powder now)
Now add cooked vegetables and give a stir.
Add cooked noodles and stir well.Serve with coconut chuttney.

Also Known as : Semiya, Akki Shavighe

Plantain Fry

2010-08-21T14:33:00.000-07:00

Plaintain / Raw Banana fry is a good sidedish with Rasam / Dhal / Curd Rice. Plaintains are boiled and then friend with onions.
Ingredients :

Plantain : 2 Nos.
Onion : 1 No.
Mustard Seeds : 1 tsp
Urad Dhal : 1 tsp
Turmeric : 1/4 tsp
Chilli powder : 1 tsp
Coriander powder : 1 tbsp(Optional)
Oil : 1tbsp
Salt to taste

Method of Preparation :

Chop plaintain into slices and boil it in water along with 1tsp salt. (do not pressure cook)
Once its cooked but still firm drain water and keep aside.
Heat oil in a pan and add Mustard seeds and Urad Dhal once the mustard seeds splutter add onions and turmeric powder with a little salt.
As the onions turn golden brown add Chilli powder, Coriander powder and cooked plaintain and stir well.
You can garnish with coriander leaves optionally.

Also Known as : Antikai Palyam, Valzaka Poriyal, Baalekai palya
Variations : You can chop plantains into small cubes also.

Onion Sambar

2010-08-08T15:02:00.000-07:00

Vengaya sambar is what my dad used to call this. This is a nice combination with Puri or Chappati. It can be prepared real quick.
Ingredients :

Gram Flour : 2 tbl spns
Potatoes : 2 Nos. (optional)
Onions : 1 No. Big
Tomato : 1 No.
Green chillies : 3 Nos.
Curry leaves : 1 string
Mustard seeds : 1/2 tspn
Urad Dhal : 1/2 tspn
Turmeric : 1/4 tspn
Cumin pwdr : 1/2 tspn
Fennel seeds : 1/2 tspn
Salt to taste
Oil : 1 tbspn

Method of preparation :

Heat oil in a pan fry mustard seeds, urad dhal, fennel seeds, turmeric, green chillies and onions (chopped lengthwise) and fry when onions are almost done add tomatoes chopped in big chunks
In the meanwhile mix gram flour with some 2 cups of water in a bowl.
Add this mixture into the fried onions along with salt and cumin powder.
Add more water than the required thickness of the gravy as gram flour has to boil for 5 min during which it absorbs a lot of water. (Cooked potatoes to be added now)
Do not add too much salt. Cook for 5 min and serve hot with Poori or Chappati.

Note : This got to be served when its hot. Tends to thicken when its cold. Add a lot of water and it thickens as gram flour cooks. I tried this with rice also and it tasted good.
Also Known as : Bombay Chutney, Onion Sambar, Erulli Sambar, Potato Curry, Poori Potato Curry

Potato Pepper Stir Fry

2010-08-08T13:41:00.000-07:00

A quick side dish made with potatoes and pepper is used for spicyness. This can be served with Rice and Dhal / Rasam.

Ingredients :

Potatoes : 5 Nos.
Pepper powder : 1 tsp
Garlic : 1 tsp crushed / powdered
Oil : 1 tbsp
Salt to taste

Method of Preparation :

Heat oil in a pan and add potatoes thats chopped into medium cubes.
Add salt and close with a lid
Keep stirring till the potatoes is almost done.
Add Pepper powder and Garlic. Adjust salt and remove when potatoes are still firm but cooked.

Note : Remove the potatoes when they are firm, dont over cook.
Also Known as : Potato Melagu poriyal, Potato Miriyala vepudu.

How to Make Paneer at home ?!

2010-07-15T15:36:00.000-07:00

Paneer for Stuffing

Paneer the Indian Cheese is used in making fry, gravy and as filling in Indian Bread.

Ingredients :

Milk : 1 Ltr ( with 3% + fat)
1tbl spn of vinegar / lemon juice

Method of preparation :

Use a thick bottom vessel and bring the Milk to boil
Add vinegal / lemon juice into it. Let it boil till the milk curdles.
Once you see the water separated completely remove and pour on to a cheese cloth / muslin cloth placed on a stainer.
Run cold water through it (to remove sourness)
Wrap the cloth and sqeeze out all the water to get firm paneer.
If you want to make cubes then place the paneer in muslin cloth below a flat weight (vessel with water)
Paneer would be firm enough in one hour. Remove the paneer block from the muslin cloth.
Cut into cubes and add to your dish.
You can refrigerate it for later use.

Paneer Cubes

Note : 1/4 qty of paneer can be got from 3% fat milk.
You can place the paneer in the muslin cloth betweeen stainer and weight so that the excess water drips out.
Also Known as : Paneer, Panir, Indian Cheese, Cottage Cheese
Variations : You can add some herbs into the boiling milk to get herbed paneer.

Potato Brinjal Stir Fry

2010-07-15T00:50:00.000-07:00

Potato Brinjal Stir Fry is done a little spicy and goes well with Rice and Dhal / Curd Rice as side dish

Ingredients :

Potatoes : 3 Nos.
Brinjal : 1 No. big ( I use Aubergein)
Cumin Seeds : 1 tsp
Curry Leaves : 2 strings
Onions : 1 No. (chopped length wise)
Coriander powder : 1 tsp
Chilli powder : 1 tsp
Salt to taste
Oil : 1 tbsp

Method of preparation :

Steam cook the potatoes till its 3/4th cooked and keep aside.
Heat oil in a pan and add cumin seeds and curry leaves
Now add Onions and fry a little and add brinjal with some salt, close lid and fry till its 3/4 done.
Add cooked potatoes, coriander powder, chilli powder and adjust salt.
Mix well and close lid and remove from flame after 3 to 4 min.
Serve with Rasam and Rice / Dhal and Rice / Curd Rice / Roti

Note : You can cook potato in the pan itself after adding onions. In this case make sure you add brinjal only after potato is half done.
Also Known as : Kathrika poriyal, Vankaya palyam, Baingan Fry

Ghee Rice

2010-07-14T07:10:00.000-07:00

Ghee Rice is prepares with less spices therefore goes well with spicy curry be it veg or non-veg.

Ingredients :

Rice : 2 cups
Onion : 1 No. (chopped lengthwise)
Whole Garam Masala (3 Cardamom, 2 Bay Leaves, 1 tsp Fennel Seeds, 1/2 inch cinnamon)
Mint leaves : 1 bunch
Green Chillies : 5 Nos.
Ginger Garlic Paste : 1 tbsp
Ghee : 2 tbspn
Coconut Milk : 1.5 cup
Salt to taste
Coriander for Garnish

Method of preparation :

Heat Ghee in a Rice Cooker / Thick bottomed vessel and add Whole Garam Masala.
Once they are turn colour add Onions, Green Chillies and salt - fry till they change colour
Add Ginger Garlic paste and Mint leaves - fry around a minute.
Now add 1.5 cup water and 1.5 cup coconut milk and bring it to boil.
Add rice and Coriander leaves and close the lid.
Cook it for 5 min in high flame and 3 min in medium flame and remove.
Serve with Chicken Curry / Egg Curry / Vegetable Curry.

Note : If using pressure cooker / rice cooker cook it in the same time you cook plain rice.
Add atleast half cup water less than plain rice as Ghee rice has to be grainy and not sticky.
Also Known as : Nai Sadam, Nai Vannam
Variations : You can add some Peas and Cashew Nuts to this.

Watermelon Juice

2010-07-11T13:08:00.000-07:00

A soothening drink to beat the Summer Heat. Nothing like having fresh fruit juice than those store brought with preservatives isint !
Ingredients :

Fresh Watermelon
Sugar

Method of preparation :

Cut the watermelon just the red part of it into small chunks (seeds also) and put them into a juicer
Add about 3 to 4 spoons of Sugar into this and run the mixer for a min.
Filter out the juice using a coffee filter.
Can be stored in the fridge for a day.

Note : Adjust the sugar as per the sweetness of the fruit.
Also Known as : Kalangari Pandu Juice, Kalangari Juice, Darubusani Juice

Aloo Palak Stir Fry

2010-07-07T01:57:00.000-07:00

This is a tasty accompliment with Roti / Chappati. Goes well with Rice and Dhal.

Ingredients :

Spinach : 2 bunch / equiveland frozen
Potatoes : 3 Nos.
Mustard Seeds : 1 tsp
Urad Dhal : 1 tsp
Red Chillies : 3 Nos.
Garlic : 5 to 6 pods crushed
Turmeric : 1/2 tsp
Oil : 1 tbspn
Salt to taste

Method of preparation :

Heat Oil in a pan, add Mustard seeds, Urad dhal, Red Chillies, Garlic and fry
Now add Turmeric, chopped potatoes, salt and close with a lid. Stir it once in a min.
Once the potatoes are almost done add Spinach stir and close lid.
Keep stirring it regularly for 5 min. Adjust salt and remove from flame.

Variations : You can steam cook the potatoes and then add to this.

Also known as : Potato Spinach Stir Fry, Potato Palak Poriyal

Chicken Sheek Kebab

2010-07-04T06:51:00.000-07:00

It was a special occasion for us to celebrate, yehhh a day to remind hubby dear's getting older. The birthday dude chose the menu for lunch one of which was Chicken Sheek Kebab.
Ingredients :

Chicken boneless : 1 kg (buy chicken which has a little fat)
Ginger Garic paste : 2 tbsp
Coriander pwder : 1 tbsp
Chilli pwder : 1 tbsp
Turmeric : 1/2 tsp
Coriander leaves : 4 - 5 strings
Methi leaves : 4 to 5 strings
Salt to taste
Bread crumbs / potato puree powder

Method of Preparation :

Pat the chicken with a kitcen towel and remove excess water.
Include all the ingredients into a mixer / mincer and make a corse mixture.
If this mixture is watery then add little bread crumbs / potato puree powder.
Make this into small equal rounds and press it like a vada.
Place them on a aluminum foil
Bake it in the preheated oven in the max temperature for 10 min.

Serve hot with Tomato ketchup / Mayonnaise

Note : I have not used sheek to make this however if you have the round or flat metal sheaks then thickly coat the mixure on to the sheek and bake in the oven.
Do not bake for long as it becomes crunchy and hard and loses the juiciness
You might also deep fry this in oil if you do not have oven.

Also known as : Oven make kebab, Minced Meat kebap, Chicken minced Kebab, Keema kebab, Owen kebab, Sheak Kebab, Kaima kabab

Variations : Add Kashmiri Chilli to get a darker colour.
You can make this a little bigger in size and use them in Burgers

Express Chicken Biryani

2010-06-21T05:45:00.000-07:00

There are various versions of making Biryani and this is one of the quickest version of what we make at home using Ready made Biryani Masala..

Ingredients :

Chicken : 500 gms (With bones cut into medium pieces)
Basmati Rice : 500 gms (3 cups)
Biryani Masala : 1 pack (any)
Onion : 2 Nos. (Chopped lengthwise)
Tomato : 2 Nos.
Whole Garam Masala :a little (Bay leaves, Cloves, Cardamom, Fennel Seeds
Coconut milk : 1 cup (thick)
Ginger Garlic paste : 3 tbspn
Mint Leaves : 1 bunch
Turmeric : 1/2 tsp
Salt to taste
Oil : 3 tbspn
Coriander leaves to garnish.

Method of preparation :

Soak Basmati Rice and then start all the chopping work.
Heat oil in a big vessel / pressure cooker and add whole Garam Masala
Once it turns its colour add Onions and little salt and fry till golden brown and add Turmeric
Now add Chicken, Mint leaves, Ginger Garlic paste and fry it for 2 min and add Tomatoes and Biryani Masala and keep stirring once in 2 min (Keep the flame medium) till the chicken is almost done .
Water oozes out from chicken so no extra water is required but if too dry add a little water.
Once the Chicken is almost done add coconut milk with 3 cups water and bring it to boil.
Add Basmati rice and check taste, if required add salt and if the spiciness is less then a little chilli powder, bring it to boil.
Close the lid and reduce flame after 5 min take the vessel out of flame. Leave it as such for 5 min.
Now open lid and mix well. Garnish with Coriander leaves.
Serve with Curd Raitha.

Notes : We are not adding green chilli considering that the Biryani masala already has spiciness.

The vessel is removed from flame with in 5 min avoiding the biryani getting burnt / sticking to bottom. (Rice 1 cup : Water 1 1/4 cup)

Variations : You can add Potatoes along with Chicken

Also known as : Kodi Biryani, Koli Biryani

Paneer Onion Stuffed Kulcha

2010-06-16T01:56:00.000-07:00

Why am I making paneer dishes so often at home ? Well I did learn how to make paneer at home recently. Thats all about it. Few dishes that we get to taste only when we go to restaurants, but then living in Germany and visiting Indian restaurants often isint a good option. Why not try out something special to add some spice to life. Isint that Roochis is all about !

This is Kulcha recipe thats made with baking powder and soda while Naan is made using Yeast.

Ingredients for dough :

All Purpose flour : 2 cups (Maida)
Baking pwdr : 1/4 tsp
Baking soda : 2 pinches
Yogurt/Curd : 1 cup
Ghee / Butter : 2 tbspn
Oil : 1/4 cup
Sugar . 1 tsp
Salt to taste

Note : Water very little only if the above mixuture turns to be too dry.

Ingredients for filling :

Onion : 1 No (finely chopped)
Paneer : 1 cup
Green Chilly : 2 Nos. (very finely chopped)
Carom seeds : 1/5 tsp (ajwain)
Cumin powder : 1/4 tsp
Garlic : 5 to 6 - grated
Salt to taste.
Coriander leaves : 1 little

Method of preparation

Include all the dry ingredients and mix and then add the wet ingredients and made a hard dough. Add very little water only if this mixture is too dry.
Knead this dough well for about 5 min
Cover it with a wet cloth and let it sit for atleast an hour.

Meanwhile mix all the ingredients for filling and make rounds as small as tennis ball.
After an hour make small rounds with the dough (like that for chappati but bigger than the filling rounds)
Spread a little All purpose flour on the rolling surface and place the dough and with a rolling pin roll the dough a little.
Now place the stuffing rounds and enclose it sealing it completely.
Now roll the dough again to the desired thickness. Make sure that the stuffing does not come out.
Cook them on the pan / tava until golden brown on both sides. (You can add butter while cooking)
Place all the kulchas one above the other on a Aluminium foil and spread a little butter on each of them. Serve with any spicy gravy.

Note :This would be very soft though thicker than usual chappatis.It remains tasty and soft even when reheated.

Stuffed Bell Pepper

2010-06-15T02:23:00.000-07:00

How about some stuffed capsi for dinner ! Thats the side dish and thats the main dish. Its a full course meal by itself. Tweek it to your taste buds and here is my version :

Ingredients :

Capsicum : 4 Nos. (Bell pepper)
Potato : 1 No.
Grated Cheese : 8 tbspn (pizza cheese)
Cooked Rice : 8 tbspn
Green chillies : 3 Nos.
Jeera powder : 1/4 tsp
Amchur powder : 1/2 tsp (dry mango powder)
Tomato Ketchup : 1 tbspn (optional)
Salt to taste
Butter : 1 tbspn

Method of preparation :

Cook, remove skin and mash the potato. (You can use powdered potato that we use for making potato puree)
Add jeera powder, finely chopped green chillies, amchur powder and salt and mix well and keep aside.
Wash and capsicum cut them into half and remove seeds. (This is done to have more surface area for the stuffing than having one whole capsicum)
Coat the inner side of the capsicum with ketchup. (To make the prepration juicy)
Now add a layer of potato mix, a layer of plain rice, again a layer of potato mix and top it up with cheese. Repeat this for all.
Coat the outer side of the capsi with butter.
Put them in the bake Owen at 220 degree for 15 to 17min. Serve hot.

Notes : You can have this with a slice of bread. The purpose of using plain cooked rice is to make this dish a little milder. This can be better relished using a fork and knife :)

Alternatives : You can make this with using a pan on the stove top.

Other Names : Stuffed capsicum, Potato Stuffed Capsicum, Owen roasted stuffed capsicum

Beans Stir Fry

2010-06-13T07:16:00.000-07:00

Simple dish without much spices makes a good side dish with Dhal and Roti / Rice. Love to mix this with white rice.

Ingredients :

Beans : 250 gms (finely chopped)
Onion : 1 No.
Mustard Seeds : 1 tea spn
Oil : 1 tbspn
Urad Dhal : 1 tspn
Turmeric : qtr tspn
Curry leaves : 1 strand
Salt to taste
Chilli pwdr : 1 tbspn
Grated coconut : 2 tbspn

Method of Preparation :

Heat oil in a wide pan add mustard seeds, urad dhal, curry leaves, turmeric and onions - one after other
Add salt and fry onions for about a min and add finely chopped Beans, stir and close with a lid.
After 2 min add a cup of water and close lid and fry till the beans is cooked.
Now add chillipowder and fry for a min.
Add grated coconut and give a stir and close the lid until you serve.

Also Known as : Uralikai palya, Beans Poriyal, Beans Fry.

Potato Stir Fry

2010-06-04T09:49:00.000-07:00

My hubby's all time favourite side dish mad with Spinach Dhal and Rice. This is one of the few recipies that he has mastery over. It comes out well when made in small quantity say for serving max 4 of them.

Ingredients :

Potato : 3 Nos.
Garlic : 4 to 5 pods
Mustard Seeds : 1/2 tsp
Cumin Seeds : 1/2 tsp
Chilli Pwdr : 1 tsp
Coriander Pwdr : 1 tsp
Salt to taste
Oil : 2 tbsp

Method of preparation :

Peal the Potato skin, wash and cut it into small chunks.
Heat oil in a wide non stick pan and add Mustard Seeds, Cumin Seeds once they are done add Potatoes and crushed garlic and close lid.
After 3 min add salt and continue frying for 2 min. Stir occassionally.
Now add Chilli powder and Coriander powder stir for a min and remove from flame.
Serve hot with along with Rice and Sambar or any curry.

Note : Do not fry the potatoes for too long they tend to lose taste. Garlic is optional.
Also Known as : Aloo Fry, Quick Aloo fry, Uralaikelangu varuval

Simple Spinach Dhal

2010-06-03T13:37:00.000-07:00

Simple Spinach Dhal Recipe which can be an add on in the lunch menu. Recipe is made in the way its prepared by my mom.

Ingredients :

Spinach : 1 bunch / 2 frozen cubes.
Toor Dhal : 1 cup
Onion : 1 no
Tomato : 1 no (optional)
Green / Red Chillies : 5 to 6 Nos.
Garlic : 4 to 5 pods
Salt to taste

For Seasoning : Oil, Mustard seeds, Cumin seeds, Asafoetida, Urad Dhal, Curry Leaves

Method of Preparation :

Wash Toor Dhal and put that into a pressure cooker along with rest of the ingredients and cook for 1 or 2 whistles(i.e. as long you take to cook Dhal usually)
Once the pressure is released pour excess water if any into another bowl. (This excess water can be used for making Rasam.)
Mash it with a mashing stick.
Prepare the seasoning and add it to the mashed spinach dhal.
Serve hot with Rice.

I prefer to eat this with Hot Rice adding a spoon of sunflower / ground nut oil on.
Also Known as : Pappu Kuraku, Kooraku Charu, Palak Pappu, Dhal Palak, Spinach Dal, Keerai Masiyal
Variations : You can use Vadayam seasons also.

Aloo Gobi Dry Fry

2010-06-02T01:53:00.000-07:00

For all those vegans Cauliflower happens to be a delight. I would not like this vegetable except when it is Gobi Manchurian which I started to eat with my buddies D&M. I had never had this at home when my mom used to make it at home. Time changes now I have started eating as my hubby likes it a lot.

Did you know this ! : Cauliflower helps prevent Cancer, tumors - particularly breast tumors. It helps prevent anemia.

Ingredients :

Cauliflower : 1 No. (Fresh / Frozen)
Potatoes : 2 Nos.
Onion : 1 No. ( chopped)
Cumin Seeds : 1/2 tsp
Chilli powder : half tsp
Green Chillies : 4 - 5 Nos. (crushed)
Garlic : 4 to 5 pods (crushed)
Dhaniya Powder : 1/2 tsp
Turmeric : 1/2 tsp
Salt to taste
Oil for tempering

Method of preparation :

Cut the cauliflower into separate florets, cut potatoes into medium pieces and steam it.
In the mean while in a non stick pan heat 1-2 tbs of oil and add cumin seed and Onion and fry
Now add Salt, Turmeric, Crushed Garlic and Chilli and fry for a min
Add Chilli and Coriander powder give a stir and add the cooked Cauliflower and Potatoes. Mix well and let it fry for 2 to 3 min. Keep stirring inbetween.
Serve with any Indian Bread or with dhal and rice.

Also Known As : Potato Cauliflower Stir Fry. Aloo Gobi Sabzi

Egg Drop Masala Gravy

2010-06-01T09:22:00.000-07:00

Egg Dish that does not require another side dish so this would make a quick meal that can be served with Rice.
Ingredients :

Egg : 4 nos
Oil : 1 tsp
Mustard seeds: 1/2 tsp
Curry Leaves : 1 strand
Onion : 1 No. (Finely Chopped)
Tomato : 1 No.
Garam Masala : 1/2 tsp
Turmeric : 1/4 tsp
Chili pwdr : 1/4 tsp
Coriander pwdr : 1/2 tsp
Pepper Pwdr 1/4 tsp
Salt to taste
Coriander Leaves to garnish

To Grind – Paste 1

Onion : 1 No.
Ginger : 1 inch
Garlic : 5 -6 pods
Green Chilies : 2 nos.

To Grind – Paste 2

Cumin Seed : 1/2 tsp
Poppy Seed : 1/4 tsp
Coconut : 3 tbsp
Fennel Seeds : 1/2 tsp
Cashew nuts : 5 nos

Coarsely grind Paste 1 ingredients and very finely grind Paste 2 ingredients. Keep aside.
Heat oil in a wide thick bottom / Non stick pan, add Mustard Seeds once it splutter, add Curry leaves and Onions and fry.
Add Ground Paste 1 and fry till the raw smell goes away.
Add Finely chopped tomatoes, Chilli, Turmeric , Coriander, Pepper Powder and Garam masala, Salt and stir for half a minute.
Now add Ground Paste 2 along with a cup of water andwait till it starts boiling.
Now break the egg and drop it direclty into the boiling gravy and DO NOT STIR. Pour rest of the eggs in the same way. Make sure not to pour two eggs one above the above.
Place a lid on the pan and cook for 5 min before you give a stir. Let it boil for 4-5 min more.
Garnish with coriander leaves and serve hot with Rice

Note : Do not let the gravy boil for more than 10 min as that would make the egg rubbery / hard.
Also Known as : Muttai Kuzhambu, Egg Curry, Guddu Pulusu, Broken Egg Curry, Chettinad Egg Gravy, Egg Drop Curry, Egg Drop Masala
Variations : You can use thick coconut milk instead of grinding coconut to get a fine gravy texture.

Chettinad Chicken Curry

2010-05-30T08:38:00.000-07:00

Chettinad Chicken Curry made with Coconut milk goes well with Rice, Indian Bread and Ghee Rice. Keep all the ingredients ready before your start.
Ingredients:

1 kg chicken, cut into medium sized pieces
1 cup small onions, shallots (sambar onions preferred)
1 cup chopped tomatoes
1/2 tsp turmeric powder
10-12 curry leaves
1 cup thick coconut milk (Approx 400ml)
fresh coriander leaves for garnish
salt to taste
2 tbsp oil

To Make paste:

2 green chillis
8 -10 garlic flakes
1 inch ginger
1 tsp poppy seeds (soaked in warm water for 10 minutes)

Roast and make a powder:

1/2 tsp pepper corns
1/2 tsp cumin seeds
3/4 tsp fennel seeds
1 1/2 tbsps coriander seeds
6-8 dry red chillies
2 cardamoms
1″ cinnamon
6-7 curry leaves
1/2 tsp oil

Method of preparation :

Heat 1/2 tsp oil in a pan and dry roast the ingredients listed for powder and keep aside.
Grind all the ingredients listed for paste and keep aside.
In a pressure cooker add 2 tbl spoon oil and add Curry leaves and Onions, once it turns translucent add the ground paste and fry so that the raw smell goes away now add Chicken to it and fry for 4 to 5 min.
Add Tomatoes, Turmeric, Salt and fry for 4 to 5 min. (Do not close the lid.)
Add Coconut milk and close the lid to pressure cook for 3 to 4 min / 1 whistle.
Once the pressure comes down add the ground powder and cook for 2 to 3 min.
Garnish with coriander leaves and serve hot.

Note : The thickness of the gravy depends on the thickness of coconut milk.
Also Known as : Coco Milk Chicken Masala
Variations : You can add potatoes along with chicken. (I normally add potatoes to this dish)

Paneer Lollipop like Chicken Drumstick

2010-05-28T14:07:00.000-07:00

Something that was eye catchy and I immediately tried out once I saw it in chefinyou site.
I have followed all steps except for adding Soya Sauce and the last step of dusting the lollipop in All purpose flour. The taste was awesome.

Recipe from chefinyou : Paneer Lollipop (”Chicken” drumstick)

Paneer Potato Patties

2010-05-10T10:11:00.000-07:00

Paneer Potato Patties is a perfect quick tea time snack. Especially during a rainy day. I made this between a brunch and dinner on Sunday. Panneer with Potatoes makes this snack delicious. Its light and

Ingredients :

Potatoes : 2 Nos Big or 200 gms of Potato puree powder
Paneer : 1 cup (100 gms approx)
Onion : 1 No. finely chopped
Green Chillies : 2 to 3 Nos.
All Purpose flour : 5 spoons (Maida)
Ginger Garlic Paste : 1 tbl spoon
Salt to taste

Boil the potatoes and smash it (I used Potato puree powder) and mix rest of the ingredients together, add only 3 table spoon of all purpose flour. Now add a little water to make it a tight dough. Take small portions and make rounds or in shapes shown in pic. Take 2 spoons of all purpose flour in a cup and drop the rounds into, move the cup such that the flour forms a very thin coating. Drop them in Oil and fry them for about a min. Tasty Patties are ready.
Note : This dish does not soak much oil and looks dry. You can boil and mash cauliflower as well to this. I added some frozen ones.

How did I make Paneer : I used 1.5% fat milk and brought it to boil, added 1 tea spoon of lime juice, kept stirring it till the water got separated. Removed from flame, poured it in a stainer on which I had put a muslin cloth. Ran cold water so that the lime taste drained away. Squeezed out the extra water. Paneer was ready. Takes hardly 10 min.

Grill - Veg and NonVeg

2010-05-08T05:45:00.000-07:00

Grill Grill Grill, well it was a long time wish of my Dear Hubby to Grill. It was time now when we made a Holiday in a near by village and it was an apt weather and time for Grilling.

Well we needed a break and time to relax after a long long busy days. Let me mention it here, me and my hubby are blessed with a baby Princess and we call her "Debbi". Shez born in Feb 2010 and one can imagine how busy life would be with a baby home. in April 2010 we planned this Holiday and booked a holiday house which was close to the wild, a pleasant atmosphere best place to relax.We cooked enough food from home to suffice for three days.

It was such a small village in Germany that which ever way you walk for 5 min you reach the end of the village. Only one kiosk to buy important stuff, one church and only one small playground. Every one know each other. The shop keeper knows every house in the village. Baker comes to the door step to deliver bread. Waaw it was quite a wonderful experience.

We had not really planned for grill and therefore did not carry ingredients for this. On the Saturday morning, my hubby drove down to the near by town and brought stuff. .

It was an open grill, mom and hubby used charcoal chunks and prepared the heat.

What all did we grill ?

Zucchini
Capsicum
Potatoes
Onion
Broccoli
Chicken
Sausage
Prawns

All these for 4 of us.

What did we marinate with ?

Chillipowder
Salt
Sunflower Oil

We bought these basic stuff. Cut the vegetables and chicken into chunks and mixed with Oil, chillipowder and some salt. Immediately transferred them on the grill and grilled it for about 10 to 12 min. It was just awesome. My dear hubby was doing the grilling work so, we rest of us were relishing the cooked stuff.

My hubby my very happy that his long term dream had come true and was enjoying making it and at the end he did not have any energy left to eat. Though he tasted a few prawns (made exclusively for him) and chicken while grilling. It was FUN big time.

Chilli Powder / Kara Podi / Kari Pudi

2010-04-18T06:37:00.000-07:00

We make Chilli powder and Coriander powder at home and do not use the store brought Chilli powder for the Sambar or Curry that we make. Even for Dhal Sambar we use this home made Chilli powder only and the taste makes a lot of difference when we use this home made Chilli powder.

Red Dry Chilli : 1 kg
Dhaniya Seeds : 250 gms (4 portion of Chilli : 1 portion of Coriander Seeds)
Channa Dhal : 100 gms
Urad Dhal : 100 gms
Mustard Seeds : 100 gms
Methi Seeds : 50 gms
Rice : 50 gms
Cumin Seeds : 50 gms
Black Pepper : 50 gms
Curry Leaves : 1 bunch
Asafotida : 1 tea spoon (optional)
Oil : 2 table spoon

Dry Roast all the above ingredients.
Add 1 table spoon of oil each to Dhaniya and Chillies while Roasting them.
Ensure that the ingredients are not browned but it should be less than golden brown in colour.
Put them all together and make it a fine powder. If in India you can get this powdered in the flour Mill else use Coffee grinder.
Mixer Grinder can be used to powder however it does not make a fine powder.

Dhaniya Powder / Daniya Pudi / Podi / Coriander Powder

2010-04-18T06:20:00.000-07:00

Dhaniya powder thats used for making Masala Sambar or for Non Veg dishes is a mix of various Spices, roasted and finely powdered. Many of the store bought Dhaniya powder is powder of Raw Dhaniya which used for many dishes would give a raw smell. Therefore a home made Dhaniya powder is the best.

Ingredients :

Dhaniya Seeds : 1 kg
Channa Dhal : 100 gms
Urad Dhal : 100 gms
Mustard Seeds : 100 gms
Methi Seeds : 50 gms
Rice : 50 gms
Cumin Seeds : 50 gms
Black Pepper : 50 gms
Curry Leaves : 1 bunch
Asafotida : 1 tea spoon (optional)
Oil : 1 table spoon

Dry roast all the above ingredients separately. Do not brown them, less than golden brown. While roasting Dhaniya add a table spoon of oil.
Put them all together and make it a fine powder. If in India you can get this powdered in the flour Mill else use Coffee grinder.
Mixier Grinder can be used to powder however it does not make a fine powder.

Use this for all Masala Sambar / Non veg Curries and it does not give a raw taste.

Tabil Billalu (Toor Dhal & Rice Patties) with Onion Chuttney

2010-04-18T03:51:00.000-07:00

A tasty snack that can be had as breakfast also. Learnt this recipe from one of the Cook of my Neighbor in Bangalore. I have never seen similar recipe in any of the website or restaurant ever. I love it am sure you would like it too.

Ingredients :

Rice : 4 cups (used for making plain rice, not parboiled or idli rice)
Toor Dhal : 3 cups
Oil
Salt

Mix Rice & Toor Dhal and grind into big rava consistency. Make it in large quantity and grind in flour mill if in India, else use Mixier and grind. Now filter out the flour from this and separate the Rava. This can be stored for long.

In a cooker boil 1.5 portion of water and mix 1 portion of Rava along with salt as per your taste, 1 table spoon oil and close the cooker. Keep this for around 10 min and take it.
Then the rava is warm enough to handle in hand make small rounds out of this and hold it on the palm and press it just like you would do for Masal Vada.
Now grease a Tava with little oil and put the patties and fry it till they turn golden brown. Serve with Onion Chutney

Onion Chutney

Onion : 1 No.
Red Chillie s: 2 Nos.
Tamarind : qtr tea spoon paste
Sugar : Qtr tea spoon
Salt

Grind all the above ingredients without water. This preparation would smell raw but would go well with these patties.

Garlic Curry / Pundu Kozhambu / Vellipai Koora

2010-04-18T02:40:00.000-07:00

Ingredients for Grinding:

Coconut : 3 table spoon (grated)
Coriander powder : 1 table spoon
Ginger Garlic Paste : 1 tea spoon
Poppy seeds : half tea spoon (optional)

Grind all the above ingredients into a smooth paste.

Ingredients for Gravy

Mustard seeds : Half tea spoon
Urad Dhal : Half tea spoon
Channa Dhal : Half tea spoon
Curry Leaves : 2 strings
Onion : 1 No. Finely chopped
Garlic : 12 to 15 pods
Chilli Powder : 1 table spon
Tamarind paste : 1 table spoon
Turmeric powder : Qtr tea spoon
Tomato : 1 No.
Oil & Salt to taste
Coriander Leaves for garnish

Method of preparation :

Heat oil in a pan, add Mustard Seeds, Urad Dhal, Channa Dhal, Curry leaves and fry.
Add garlic and fry a little now add Turmeric, Onions and fry till they are golden brown.
Add tomato and fry till the raw smell goes away.
Now add the ground paste, Chilli powder into this mixture with enough water and let it cook for about 10 to 12 min till the raw smell in the gravy goes away and Garlic is cooked.
Add Salt and Tamarind paste to this mixture according to taste.
Garnish with Coriander leaves and Serve with Rice.

Rava Idli - not MTR but RTR (Roochis Tiffen Room) Home Made

2010-04-17T02:23:00.000-07:00

Home made Rava Idli

Did you know Rava Idli was found out MTR (Mavalli Tiffen Room) in Bangalore, India during the II world war. Thats when the Rice was in shortage. Read Wiki about this.
Ingredients :

Rava / Semolina : 2 cups (used for making upma)
Urad Dhal : 2 table spoon
Channa Dhal : 1 table spoon
Mustard Seeds : 1 table spoon
Cashewnuts : 10 Nos.
Asafotida : Qtr tea spoon
Curry Leaves : 2 strings
Green Chillies : 4 to 5 Nos. as per taste finely chopped
Ginger : half inch (finely chopped)
Baking SODA : half tea spoon
Oil
Ghee
Salt
Thick Curd / Yogurt (Prefered Sour) - 1 cup
Coriander leaves : 5 to 6 strings

Method of Preparation :

Roast Rava for abt 5 to 7min with 1 table spoon oil till a nice aroma comes out. Keep it Aside.
Add 2 table spoons of oil to a pan once the oil heats up add Mustard Seeds, Urad Dhal, Channa Dhal, Curry Leaves, Green Chillies, Asafotida, Ginger, Cashew and fry.
Now add this to the Rava along with Salt, Yogurt, finely chopped coriander leaves, enough water and lastly add Baking soda and mix well. (Thicker than dosa batter)
Grease Idli plates with ghee and garnish with cashew (grated carrots + coriander leaves) and pour the batter. Once the water comes to boil in the Idli cooker, place the plates and cook for 10 to 12 min.
Serve hot with Vegetable Sagu or Aloo Bhaji and Coconut Chutney

Note :

Rava should be roasted for this preparation else idlis would come out rock hard and sticky
Important : Use Baking SODA and not Baking powder
Make the idlis immediately after mixing yogurt. Dont store the batter for later use.
Add some water if the batter has gone thick when you have to pour the idlis for second time.
You can make this preparation of Rava and it can be stored in refrigerator and is good to use in week to 10 days.
Sour curd would give better taste.

Rasam (Dhal Rasam)

2010-01-26T13:52:00.000-08:00

Rasam is a daily dish prepared in most parts of South India especially in Tamil Nadu. Dhal Rasam, Tomato Rasam, Tamarind Rasam, Pepper Rasam and so on are usual. At my home our usual lunch would be Rice + Dhal Sambar + Rasam + Any friend vegetable. Out of all varieties of Rasam I love dhal Rasam which is lite and yummmmmm.Also known as Paruppu Rasam or Paruppu Rasam or Bele Rasa.

Ingredients :

Dhal water : (Boil Toor Dhal and separate the water, Dhal can be used for Sambar)
Mustard Seeds : 1 tea spoon
Red Chillies : 2 to 3 Nos.
Curry Leaves : 1 string
Asafotida : 2-3 pinch (Hing)
Tomato : 1 No. Small
Turmeric Powder : qtr tea spoon
Tamarind extract : 1 - 2 table spoon (if you are using thick paste then half tea spoon)
5 pods of Garlic + 1 tea spoon cumin seeds + 1 tea spoon black pepper (use a hand grinder and smash all these coarsely)
Oil : 1 table spoon
Salt
Coriander Leaves

Method of preparation :

In a pan heat oil, add mustard seeds, broken red chillies, curry leaves and Asafotida.
Before the red chillies get burnt add finely chopped tomato (preferably seqeez the chopped by hand tomato while putting it into the pan), fry it for 2 min
Add tamarid extract and once it comes to boil, add the pepper+garlic+cumin paste, turmeric powder, Dhal water and Salt. If the Dhal water is thick then add extra water. Bring this to boil, as soon as it comes to boil add finely chopped coriander leaves and remove from flame.

Note : Add less tamarind extract first and once you pour the dhal water you can check taste and add more of tamarind if required. When the Dhal water comes to boil, you can see the froth, immediately remove from flame and dont boil it more.
Many of them use rasam powder instead of grinding cumin and pepper. It tastes great when you make it fresh.
Servie with Rice and pickle or any side dish. Rasam is good for Digestion

Pappu Dosa / Kadamba Dosa / Paruppu Dosai / Mixed Dhal Dosa

2010-01-25T04:19:00.000-08:00

Pappu Dosa / Kadamba Dosa / Paruppu Dosai / Mixed Dhal Dosa a similar to Pesarattu but its done thin like masala dosa - crispy. For many of us who have problem in the normal dosa batter fermentation, this comes out handy as it does not requires much fermentation for the dosas to come out well.

Ingredients .(Can make 8 dosas)

Split Moong Dhal : 1 fist full
Toor Dhal : 1 fist full
Channa Dhal : 1 fist full
Urad Dhal . 1 fist full
Rice : 2 fist full (idli rice or sona masoori or par boiled rice)
Fenugreek seeds : half tea spoon
Red Chillies (3 Nos.) + Salt (only for grinding)

Method :

Soak all these ingredients together for atleast 6 hours.
Later Grind it with as less water as possible add Red chillies and salt at last and grind for 1 min.
Pour the batter into a container and let it ferment for 2 hrs.
Add little water if the batter is too thick (should be thicker than usual dosa batter)
Pour thick batter on tava, put some butter / ghee / oil, it comes out crisp
Flip it to the other side and remove from tava once done.
You can add grated carrots / finely choppoed onions on the dosa if you want a variation.

Best side dish would be some tangy side dish like Tomato Chuttney / Brinjal Bajji

Indo Chinese Veg Noodles

2010-01-22T13:42:00.000-08:00

In India we can see the fried rice and Noodles in the fast food shops prepared in front of us, where in the cook puts in lots of ingredients together and makes it look as simple and toss it in his own style and serve. Would taste great with chilli and tomato sause. Well I tried out the same at home and it turned out well. I have hardly had it a couple of times mainly due to the hygine factor. Wanted to try this out at home for long long and atlast made it. Here we go, tasty veg noodles.

Ingredients :

Chinese Noodles : 1 Pack
Ginger Garlic : 1 table spoon each (very finely chopped)
Green Chillies : 3 - 4 Nos. Slit length wise
Vegetables : 1 cup finely /length wise chopped ( Beans, Carrot, Capsicum )
Onions : 1 No. chopped length wise
Spring onions : 2 -3 finely chopped
Tomato Ketchup : 1 - 2 table spoon
Oil : 2 - 3 table spoon
Veniger : 1 tea spoon (optional)
Soya Sauce : 1 tea spoon (optional)
White Pepper powder : half tea spoon (optional)
Salt

Method of preparation :

To Cook Noodles - Boil water with 1 table spoon of oil, drop the noodles in boiling water and cook it as per instructions in pack - usually between 4 to 8 min. Drain water and run some cold water through the noodles so that they dont stick.
In a wide pan, heat oil, add chillies, ginger garlic paste and mix it for 30 sec
Add onions and fry for abt 2 min, add vegetables and salt, keep stiring it till they are 3/4 cooked
Now add spring onion and give a good stir
Immediately add noodles, ketchup and veniger+soya sauce+white pepper powder(optional) and mix well till the noodles get the heat and ensure you keep mixing it.

Veg Noodles is now ready. Serve with Tomato and Chilli Sauce

Egg Noodles : Follow the above method till the veggies are fried

Move the veggies into one side of thepan and in the empty side pour 2 eggs and scramble it
Add a little salt (jst for egg) and once the egg is half done, mix it with veggies and then Noodles.

All those Ingredients that are said as 'optional' are used normally in fast food center. However even when we dont add them it tastes good. Especially during pregnancy where the soya sauce and veniger is not suggested to be used, its good to cook without them.
Note : The vegetables can be half cooked in microwave or normally on stove top to save time.

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Mirchi Bajji / Bhajia / Molaga Bajji (Stuffed)

2010-01-17T03:27:00.000-08:00

Mirchi Bajji is a great dish to be had during a rainy cold day. The first thing my hubby said when he entered the kitchen while I was making this is... "It reminds me of the aroma in exhibitions / fairs" in India. And for me after years I could get the road side bajji shops taste in the tasty Stuffed Mirchi Bajji I made at home.

Ingredients :

Long Capsicum / Round Capsicum : 4 to 5 Nos.
Gram Flour - 1 cup
Baking Soda : 1 pinch
Red Chilli powder : half table spoon
Salt : to taste
Ajwain : qtr spon (optional)
Oil : for frying

Stuffing : Onions finely chopped, salt, red chilli powder, jeera powder, amchur (dry mango) powder, finely chopped coriander leaves, 1 lime
Method of preparation :
- Mix Gram flour with little water and stir it well and ensure that you remove all the lumps add a little more water, chillipowder, salt, soda, ajwain and mix well such that the batter is thick enough for a dip(not too watery).
- Slit the capsium on one side (remove seeds if you dont prefer).
- Heat Oil in a pan, dip the capsicum in the batter and drop it in oil and fry it well, remove and put it on kitchen tissue.
- Slit the capsicum on one side, stuff it with Onions, sprinkle some chilli powder, jeera powder, amchur powder and salt. Put some coriander leaves atlast and sqeeze in some lime juice. Lime juice at last gives a great taste. There you go... its ready :

Final product : I have not used coriander leaves as it was out of stock at home

Capsicum that I used. You can use the small round red / green / orange capsicum

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Mix Veg Green Chilli Pickle

2010-01-08T15:19:00.000-08:00

Making pickle at home is a long process and for decades its only mom's work and now after wedding making it on my own was not something that I had even thought of. However once when the supply that I got from India exhausted, I had to buy them in that Indian Shop for the first time and then decided to do it myself than to eat some shop stuff which is called pickle huh....

This is the simplest of the pickle that one could make. Green Chillies are used for this preparation and therefore the colour would not be red or maroon.

Ingredients :

Lemon : Large size 6
Green Chillies : 12 Nos. (More or less as per taste)
Carrots : 2 Nos.
Ginger : 5cms
Salt

Method of preparation :

Wash all the veggie and dry them and ensure there is not moisture on the skin.
Cut them into blocks/ slices as in the pic below. In an airtight container add one layer of veggies and 1 table spoon of salt then again a layer of veggies and salt, repeat it till you are done.
Close the lid, shake it well and refridgerate it.

Day 1 take it out and give a nice shake do not open the lid. Repeat the same every day
Day 15 the pickle would be ready to eat. (The lemon would have turned Mustard colour by now)

If you feel that the pickle has to soak more then you chose to do so for more days till the lemon skin is soft. Choose lemon which has thin skin.

It would not be hot nor too salty, this does not need any oil or seasoning and would go well with Curd rice, Dhal rice, Sambar rice etc.

Pic taken on Day zero

Optional : You can add Mangoes and bitter gourd also to this.

Ragi Sangiti / Ragi Muddhe / Kelveragu Kali / Finger Millet Balls

2009-09-19T04:22:00.000-07:00

This is a day to day lunch / dinner in most of the houses in Karnataka. Particularly those who do much of physical work like Construction workers have this as this is economical and it stuffs the stomach and does not make one hungry very soon.
Mostly considered to be the food of poor but very good for health and for those who have diabetes.

Ingredients :

Ragi flour: 1 portion
Oil : 1 table spoon
Salt to taste
Water : 2.5 portion

Method of preparation :

Pour water in a thick bottomed vessel add salt, water and bring it to boil.
As the water boils put the ragi flour into the boiling water as a lump and do not stir. Close the lid and cook it for 5 min.
Now take a spoon and stir it well such that all the lumps are taken out. Keep it on the flame till you get a thick consistency.
Take a round bottomed bowl and coat it with little oil, using the ladle put the cooked ragi into a big bowl and move the bowl such that a round is formed. Transfer to a plate and serve hot.

I use a bowl which has round base to make the round as the flour would be quite hot to handle in hand. Learnt from my mom :)
By adding 2.5 portion of water Sangiti would be a little softer and taste good.

PS : Please note for those who have never tasted this earlier. This would be sticky and therefore you have to coat your fingers with the gravy and then take a small round of the ball and swallow. If you bite it then it would be sticky.

Puli Keerai / Pulupu Kooraku / Tangy Greens

2009-09-16T08:36:00.000-07:00

This is a quick greens recipe that goes well with Rice and Ragi Balls.

Ingredients :

Green Leaves : 2 bunches ( Paalak (spinach) Arai keerai / siri keerai)
Onion : 1 No.
Tomato : 1 No.
Tamarind Extract : 1 table spoon
Garlic : 5 pods
Green / Dry chillies : 3 to 4 Nos.
Salt
For Seasoning : Mustard Seeds, Oil, Urad dhal, Green curry leaves

Method of preparation :

Put all the above Ingredients along with enough water and cook it for around 15 min, you can even pressure cook it.
Once its done smash it coarsely with a hand mixer or Grinding stick. Do not use Mixi it does not taste good.
Now add seasoning to this and mix.

Vegetable Sagu

2009-08-26T05:10:00.000-07:00

Sagu is an accompliment with Set Dosa served in most of the Bangalore restaurants. This is my version of Veg Sagu which goes with Rice also pretty well.

Ingredients :

Grated coconut : 3-4 tbl spn
Fried grams : 2 tbl spn
Fennel Seeds : qtr tea spn
Ginger : half inch & Garlic 4 pods
Onion : 1 No.
Mustard seeds : 1 tea spn
Urad Dhal : 1 tea spn
Peas, Carrot, Beans, Potatoes ( 1 cup together)
Green chillies : 4 Nos.
Curry leaves : 1 string
Coriander leaves
Salt

Method of preparation :

Grind coconut, fried grams, fennel seeds, ginger and garic into a coarse paste.
Heat oil in a pan, add Mustard seeds, Urad dhal once the mustard splutters add curry leaves, green chillies and onion.
Once the onion turn translucent add the vegetables and ground mixture, salt and little water.
Close the lid and cook till the veggies are done.
You can use a pressure cooker to make things easier. Adjust the taste and add coriender leaves. Serve with Set dosas / Rice

Preparation time is around 15 min.

Chicken Curry - Simple version

2009-08-26T05:08:00.000-07:00

I learnt to make chicken gravy in only one way from my mom. Once i moved to Germany after marriage, I started to browse for recipes as I had to cook a different dish every day. Only when I realized how difficult it is for moms to decide on what to cook on particular day. Earlier when my mom asked what to cook for the day, mostly I would bluntly say anything, but now I know how irritating an answer that is...

This version of chicken curry goes well with rice and any kind of Indian bread. I feel when there are not many of them for the meal then its best to try this version out. Say just for 2 or 4 of them this would be apt.

Ingredients :
Marination :

Chicken : 200 gms
Potatoes : 2 Nos. (Optional)
Ginger Garlic paste : 2 tbl spn
Coriander Powder : 1 tbl spn
Chilly Power : 1 tal spn
Turmeric Powder : 1 tea spn
Curd : 5 to 6 tbl spn
Salt

-------------------for Gravy :

Garam Masala powder : 1 tea spn
Pepper powder : 1 tea spn
Onions : 4 Nos. Medium sized
Oil : 2 tbl spns
Curry leaves : 1 string
Mint Leaves : 3 stings
Coriander leaves

Method of preparation :

Marinate the chicken with all the ingredients given in marination list and start doing the rest of the chopping tasks which would be enough.
Heat oil in a thick iron / nonstick pan once its hot add curry leaves
Add finely chopped onions (chop onion as finely as possible) once the onions turn golden brown
Add the marinated chicken and fry it for 5 min and then add water, close it with a lid and stir it once in every 3 to 4 min.
Add more water if the gravy is getting dried.
After 10 min add garam masala powder and mix well and allow the chicken to cook tender.
When the chicken is almost done then add Pepper powder, mint leaves, coriander leaves and close the lid for 5 min.
If the water is too much in the gravy then cook it without the lid on till you feel its in the right consistency. Serve Hot

The chicken gravy tastes great when you cook for around 30 min in medium flame.

Roti - Mechanised

2009-08-25T06:12:00.000-07:00

Found this pics interesting sent by a friend. Mechanised roti making.

Modakas / Kollukattai / Kadubu (Spiced)

2009-08-21T07:00:00.000-07:00

One of the offerings for Lord Ganesha on the day of the Ganesha Chaturthi is Kadubu. This is done in quite a lot of varieties and here we look at the Spiced Version or the Khara Kadubu in Kannada. This is how my mom prepares Kadubus at home. Few do it with the Rice flour but this is the recipe that I got from my mom and it came out perfect at my first trial.

I made this with a variation. I added Peas to it so that its colourful and as i made this for dinner, didnt want this plain. In Karnataka as a variation they add avarekalu.

Ingredients :

Rice : 1 cup (Idli Rice / Parboiled rice)
Oil : 1 tbl spoon
Mustard seeds : 1 tea spn
Urad Dhal : 1 tea spn
Curry Leves : 2 stings
Green / Red chilles : As per taste
Peas /Avarekalu : Optional
Salt

Method of preparation :

Soak Rice for about 4 to 5 hours and grind it into a smooth batter, add sufficient salt while grinding. You can chose to have it coarse also.
Add a table spoon of oil in non stick deep pan, once its hot add mustard seeds followed by Urad dhal, Curry leaves and finely chopped chillies.
Add cooked peas now if u wish. When you add peas you gotta add some salt to it and mix well, reduce the flame and pour in the ground batter into it and mix it continiously such that it becomes a thick dough. Remove from flame and rest it till you feel you can handle the dough with your hands.

Now take small portions of the dough and mold it to the shape you wish, normally its done in the shape shown in the pic and is called as pidi kollukattai. Keep these in the idli cooker and steam cook it for about 7 to 10 min. I have microwaved it for 6 min.

WISH ALL MY VISITORY A VERY HAPPY GANESHA CHATHURTHI

Neer Dosa

2009-08-18T08:16:00.000-07:00

Long Long ago when one of my colleague used to get this white coloured dosa and thats how first and last I tasted Neer Dosa.
Recently found the receipe for this and tried out and it amazingly came out very well.

Ingredients (Makes around 10-12 dosas)

Rice : 2 cups ( 250 gms) Basmati or any rice used to make plain boiled rice
Cocount : 1 cup
Salt
Oil

Method of preparation :

Wash the rice well and soak it for about 3 to 4 hours.
Add grated coconut and grind it to a smooth batter. Add salt and rest it for an hour.
Later make the batter to a thick buttermilk consistency. Pour a ladle full of batter on the hot tava and spread the batter by lifting the tava.
When the batter is of right consistancy the pores form immediately on the dosa. Close it with a lid and cook till done. This is normally cooked single side.

Serve with Chicken curry or any spicy chuttney.

Tomato Sambar for Idli

2009-08-05T07:54:00.000-07:00

This is one of the common combination thats made by my mom for Idli. It goes well with Rice also.
I have never tasted similar sambar else where like in hotel or at any friends place. Probably this is altered and changed to suite the taste of my family by mom. :)

Ingredients :

Tomato : 2 Nos.
Onions : 1 Nos.
Curry Leaves : 1 string
Coriander leaves : for garnishing
Mustard seeds : 1 tea spn
Urad dhal : 1 tea spn
Chilli powder : 1 tbl spoons
Oil : 2 tbl spn
Salt to taste

For grinding :

Tomato : 1 No.
Grated coconut : 6 tbl spns
Fried grams : 4 tbl spns
Fennel seeds : half tea spn

Method of preparation :

Grind the ingredients mentioned for grinding and keep it aside.
Add oil in a pan, add mustard seeds once it splutters add urad dhal and curry leaves.
Now add onions and once it turn translucent
Add tomato and fry it till the raw smell goes away completely.
Now add the ground mixture along with enough water, chillipowder and salt. Boil this for around 10 minutes.
Garnish with coriander leaves and serve with rice idlis / chappatis

Idly - The comfort food

2009-08-05T07:49:00.000-07:00

Its like every time I try to make Idlies I just keep wishing that it has to come out well. However for long it did not turn out well while I used the same proportion of ingredients that was being used at my home in India. Well for this European weather it does not really work. Well it did not work for me.

I started searching through many of the blogs and most of them out of India used a different proportion of rice and urad dhal.

I mix and matched and took this proportion and to my surprise it came out perfectly fine. I almost had tears in my eyes.
Blogs that I referred Priyas and many others.

Idli Rice : 2 portions
Urad Dhal : 1 portion
Aval : 3 table spoons
Salt : 1 table spoon
Baking powder : 2 pinch

Soak Rice and Urad dhal separately for about 6 hours and grind Urad dhal finely for a longer time in the mixer or grinder. Remove this into bowl. Now grind the rice coarsely (not too fine). Mix this with Urad dhal batter along with salt. Mix it in your hand so that the heat helps fermentation. Close it and keep it in a owen overnight for fermentation. Add baking powder mix well and make idlis the next day. It has to come out soft and fine hopefully ;) Serve with chuttney or any kind of sambar. We had it with tomato sambar the other day.

I feel for getting soft idlies we gotta be lucky. Once it might be fine, but with the same proportion things might not work on another other day.

Help Abhishek

2009-07-22T05:10:00.000-07:00

Why is medical treatment so expensive. Abhishek who is now 30yrs is one of my ex-colleagues and is diagnosed of Bi-phenothypic Acute Leukemia (BAL) a type of Blood Cancer. He requires a Matched Unrelated Doner Bone Marrow Transplantation (MUD) which costs Rs.1 Crore
(US D 200000).

How life changes just in one day. Its tough to imagine a colleague with whom I worked for many years and now is in this state.

Please visit this link and help if you can... no amount is too small !!

Please post the link (http://www.helpabhishek.com) at your site. Lets pray for Abhishek's speedy recovery, and wish his family all the strength that they need now.

Dalcha

2009-02-05T12:31:00.000-08:00

An accompliment with Biryani. Chicken biryani or Mutton biryani this dish goes well. When the biryani is not made much spicy then this is the right choise that works out great.

Ingredients :
Toordhal : 200 gms
Gram dhal : 200 gms
Cinnamones : 4 sticks
Cloves : 4 Nos.
Star anis : 6 Nos.
Fennel seeds : 1 tea spn
Turmeric : qtr tea spn
Chilli powder : 2 tea spn
Green chillies : 4 nos.
Garam Masala : 2 tbl spn
Onions : 4 Nos.
Tomatoes : 4 Nos.
Brinjal :50 gms
Plantain : 50 gms
Potatoes : 50 gms
Drum stick : 50 gms
Raw mango : 1 small
Coriander leaves : 1 bunch
Curry leaves : 4 strings
Coconut paste : 1 cup
Oil & Ghee

Method of preparation : Boil Toor dhal and Gram dhal along with a little turmeric, water till it cooks well. Now add chopped Mango, Potatoes, Brinjal, Plantain and Drumstick and add some more salt and garam masala. Boil this till the veggies are well cooked. Now add chilli powder and remove from flame.
In another vessel add ghee and oil once its hot add the whole garam masala. Once its fried add chopped onions and as its frying add green chillies and then chopped tomato once its fried add a little dhal veggi mixture, coriander and curry leaves and ground coconut paste to it and fry for sometime. Add the remaining Dhal veggi mixture boil well for 2 or 3 min and serve with Biryani.

Beetroot Raitha

2009-01-30T06:11:00.000-08:00

Pachidi with Beetroot in it, a healthy side dish that goes with Parata, chappatis and rice

Ingredients :
Beetroot : 1 No.
Curd : 1 Cup
Coriander leaves : 2 tbl spoons
Curry leaves : 2 strings
Green Chillies : 1 No.
Red chillies :1 No.
Red Chilly powder : half tea spn
Mustard seeds : 1 tea spn
Urad Dhal : 1 tea spn
Gram dhal : half tea spn
Asafotida : 1 pinch
Salt, Sugar

Method of preparation : Heat a table spoon of oil in a pan, add mustard seeds, 1 red chilly, urad dhal, gram dhal once its fried add a little asafotida once they are fried add green chillies, grated beetroot. Fry till the raw smell goes away, add coriander seeds, curry leaves and red chilly powder and salt and a pinch of sugar. Get this to room temperature and then add curd mix and serve.

Fish Rounds

2009-01-29T05:46:00.000-08:00

A recipe that I saw in one of the Cookery show. It happened to be a prize winning recipe. Interestingly different one made out of Salmon Fish / Vanjara Meen

Ingredients :

Salmon Fish : 2 pieces
Potato : 1 No.
Onion : 1 No.
Tomato : 1 No Small
Chilli Powder : half tea spn
Garam Masala : 1 tea spn
Coriander powder : half tea spn
Coriander leaves : 3 table spn
Egg : 1 No.
Turmeric : half tea spn
Cashunut : 10 Nos. (Coarsely powdered)
Salt & Oil

Method of preparation :

Cook the potato till its soft and smash it.
Cook the Salmon fish without skin with a pinch of salt and turmeric in the water till its soft.
In a pan add 2 table spoon of oil and fry finely chopped onions till golden brown then add finley chopped tomato. Now add Coriander powder, Chilli powder, salt, Coriander leaves and stir it. At last add garam masala to it.
Once the above masala mixture comes to the temperature that you can handle in your hand, add potato and baked fish and mix well. (check taste and add salt if required)
Make the above mixture into small rounds, dip it in egg white and then coat a layer of cashew nut powder and deep fry it.
There you go Crispy Fish rounds are ready.

Arti Indisk Restaurant Review - Bergen Norway

2009-01-15T06:30:00.000-08:00

Name : Arti Indisk Restaurant
Country : Norway
City : Bergen
Website : http://www.arti-indisk-restaurant.no/
Rating : 4 / 5

The Indian Restaurant in Bergen Norway. Indisk means Indian in Norwegien. We googled and found this place and looking at the website thought that it was a house where they might be having a restaurant. Reached there without much expectation. To our surprise the ambiance was pretty good. Its a restaurant run by an Indian who hails from Delhi is what we got to know.
We ordered for Fish Pakoda, King Prawn Curry and Spinach Lamb Curry. After the order we were served masala papad with mint chuttney and a green chilli chuttney. Thinking that it would be usual long wait we started having the papad.
The serving was fast and we got the Fish pakoda and it looked perfect and tasted great. I am not a great fan of fish though, I liked it a lot. Then came the other two dishes and just by look we could feel that it would taste good and we were right. The taste was good. A nice bend of curry with rice was worth the long travel we did to reach the place. Rice came as complimentary with the dish.
To end with we had Gulab jamoon with icecream and signed the check... Its not so heavy on the pocket for an occasional visit.

Oh ya here in Norway Still Water is not charged. I feel all hotels all through should be courtious to serve tap water.

We are here in Norway for one month and have visited the restaurant thrice in last 2 weeks.
The second and third time we tried Chicken Korma, Chicken Delicious and the taste was as expected.

I noticed that most of the Norwaygians and people from other countries enjoy the Indian food and quite a lot of foreign crowd could be seen in almost all the Indian Restaurants in Europe.

Pongal (Kara pongal)

2009-01-12T14:30:00.000-08:00

My love for pongal started during my oracle days. The cater managed to serve the best tasteless food, we used to wonder how he manged to do it. The two dishes that we could eat is Bisibele bath with Raitha and Pongal with Raitha. Till then I never used to like pongal not even in my bad dreams I would like to have this dish. Mom tho had stopped preparing this dish at home just because I did not prefer it.

I learnt to prepare this once I moved to Germany and these days this is one of the quick bfast or brunch that I can prepare.

Ingredients :
Rice : 1 cup
Moong Dhal : Half cup
Green chillies : 2 -3 Nos.
Pepper : 1 tea spn half crushed
Ginger : half inch finely chopped
Curry Leaves : 2 strings
Cashewnuts : 7 - 8 Nos
Cumin seeds - 1 tea spn<
Oil and Salt
Use pressure cooker / electric rice cooker or any vessel
Wash Moong Dhal and Rice and add water (Triple the qty of water that you would normally add to Rice. Now you have moong dhal also so add more accordingly) put some salt and slit green chillies into. Cook it till the water is almost absorbed and becomes a thick gravy consistancy. Pongal tastes good when its little watery than dry.Check if salt is fine else add more.
Seasoning : Take little ghee or oil in a pan once its hot add cumin seeds, cashewnuts, curry leaves, ginger, pepper and once it fried add it to the cooked pongal. There you go pongal is ready. Serve with chuttney or cucumber raitha.
*while preparing in a vessel other than cooker or electric rice cooker, stir it occasionally to ensure that it does not stick to the bottom of the vessel.
*while the pongal is cold and while reheating sprinkle some water on it and heat it so that it tastes just like the freshly made one.
* the proportion of Moong dhal can be increased from 1 rice : 1 moon dhal. I love the taste when its 1 rice : 0.5 moong

Mango Lassi - During the New year Dinner

2009-01-07T12:49:00.000-08:00

After a great meal one glass of Mango Lassi happened to be great during the New Year Dinner. On 2nd January we had invited an Indian couple friends for Dinner. That happened to be like a perfect dinner to begin the year.
Drink : Black Berry Juice / Wine
Starter : Chicken & Potato 65
Main Course : Chicken Biryani
Side Dish : Cucumber Raitha
Dessert : Gulab Jamoon & Mango Lassi
Movie : Madagaskar and Wild Hogs (Comedy)
We had planned the menu and made everything well in time and also fast before the guest arrived. The satisfaction when everything turned out well was incredible.
I do not have the pics of rest of the items that we made so I am posting just the Mango Lassi recipe :
Ingredients : (for 3 glasses of lassi)
Mango Pulp : 1 glass
Yogurt / Curd : half glass
Water : 1.5 glass (or use ice cubes)
Sugar : 6 - 8 table spoons
Blend all the ingredients in a blender / juicer for 3-4 min and serve. It tastes good and looks great when served immediately after preparation. However you can store it in the refrigerator as well.

Diabetes-Why and What ?

2009-01-06T01:31:00.000-08:00

Our Body’s Main source of Energy is Glucose, passed via the bloodstream, is the Major source of energy for the body's cells in our Body.

Normally, in our Blood, blood glucose levels stay within a set - narrow limit throughout the day:
Accepted Levels and Range : 4 to 8 mmol/l (70 to 150 mg/dl).

Normally Levels rise after meals and are usually lowest in the morning, before the Breakfast of the day. Diabetes mellitus is the most feared disease related to failure of blood sugar regulation and control .

Blood sugar problems and its Health effects:

If blood sugar levels drop too low, a potentially fatal condition called hypoglycemia develops.
1. Symptoms of Low Blood Sugar:
2. Symptoms may include lethargy (Inactivity; showing an unusual lack of energy)
3. impaired mental functioning
4. irritability and
5. loss of consciousness.

Hyper Glycemia: If levels remain too high, appetite is suppressed over the short term.
Long-term hyperglycemia causes many of the long-term health problems associated with diabetes including eye, kidney and nerve damage.

Diabetics should sensibly ADJUST FOOD, EXERCISE, oral Medications or insulin.

DIABETES is surely controllable through PLANNED DIET AND NUTRITION . Diabetic patients can easily lead NORMAL LIFE with the above control.

Source : Various

Akki Rotti (Rice Roti)

2009-01-03T08:55:00.000-08:00

My first recipe post in this new year. Akki Rotti is one of the common dish in Karnataka. Mostly in the Dharwad side. It tastes great when its made as thin as possible. Even when we box it to office it tastes good. Does not really require a side dish also.

Mom used to make this at times and man I used to love it and so did my friends at office.

Ingredients :
Rice flour : 250 gms
Onions : 2 big
Dill leaves : 1 bunch
Spring onions : 1 cup
Green Chillies : 4
Curry leaves : 2 strings
Salt

Method of Preparation : In a bowl, add rice flour and rest of the ingredients very finley chopped, add little watter and make it a dough which is a little softer than the chappati dough (This wd be sticky unlike the chappati dough). Now make small rounds a little bigger than the table tennis ball size.
Put this on a non stick tava (need not be heated first) and spread it all across the tava with your hand. Grease your hand with oil or water for easy spread. Make it as big and thin as possible. Now put it on the stove and fry both the sides till they turn a little golden brown adding little oil. There you go, the roti is ready.

Serve with chutney of your choice or pickle. Tastes great without a side dish also.

If you have two tavas, you can use them alternatively. Else once the first one is done, just coolen the tava by putting the wrong side of the tava under the tap and then spread the next roti.

*When you are spreading the dough if there are holes inbetween just dont mind. It turns out crisp.
*You can add grated coconut and grated carrorts if you wish

Welcome 2009 - Roochis wishes all its readers a great new year

2009-01-01T10:17:00.000-08:00

Monetizing your Food Blog

2008-12-25T08:02:00.000-08:00

Food blogging is a terrible way to make money. Here is how to do at least that, without devoting your entire life to blogging:

Advertisers for your food blog

Which ad network? Or which combination of ad networks?
There is no single ad network that is right for everybody. The most profitable blogs tend to use a mix of networks and play to each of the networks strengths. This list of networks is by no means exhaustive: there are hundreds of ad networks out there.
Google Adsense – Everyone has Google Ads; the number of people getting rich from them apart from Google shareholders is miniscule. Google’s biggest coup is that it has realised that most bloggers are happy to get paid nothing as long as a few dollars trickle through. The advantage of Google is ease of use: they’re dead simple to add to your site, customise in a bare bones fashion and earn a few cents a click. You can use them on every blog network. They’re the ultimate in low maintenance. The disadvantages are the low pay and the complete lack of control over which ads turn up on your site. Because the ads are geographically targeted, the ads that you see won’t be the ones that anyone else sees. This is fine if you don’t care.
Yahoo! – Just like Google but second best!

Blog Ads – the specialist ad network for bloggers. They’re a handy way to make money when you have low traffic because they pay regardless. The downside of this network is that if you do receive big, unpredictable spikes in the number of people visiting your site, you won’t be getting an equally large spike in earnings. They’re invite-only which is a strategy that I still don’t understand.

Selling other people’s products

When people read your favorite cake recipe, it is unlikely that they’ll click on the ingredients to buy them online. When people read a digital camera review, the opposite is true. Selling other people’s products and making a commission is a popular way to make money for most bloggers but it is difficult for food bloggers to do well because of the nature of the subject. Most of society does not buy the bulk of their food online. The easiest way to sell products is via Amazon affiliates program or the lesser known Chitika (Probloggers swear by it, because unlike Amazon, it relies less on you making sales and more on click-throughs)
If you want to spend your time writing reviews of products then this is a possible way to make money and there are still a few niches where food bloggers could be making huge amounts of cash: major appliances and kitchenware. Most of the top food bloggers already use Amazon to link to cookbooks but most of the time it is just a half-hearted link rather than a ringing endorsement.

Selling your own ads

Selling your own ads is by far the most profitable way to make money for your blog because it is one of the few avenues by which you’ll firstly be in direct contact with the advertisers’ money and secondly, will be able to charge what your blog is worth. The only downside is that you have to do the selling. As much as I love marketing, marketing is not sales. The low effort way to sell your own ads is to put a banner where your ad would be and link to your rates page.

Make money from every link
I was going to call this bit “monetize your food blog”, but I get a sharp stabbing sensation in the part of my brain that stores verbed nouns every time I write “monetize”. Whenever you can throw in a product link, make sure that you make money from it. For most bloggers, this means the occasional link to an Amazon product, but you’ll notice that practically every link on this page has my referrer code on it. If you sign up for anything then I make money from you! It doesn’t affect your income but I benefit.
Get hired by someone else as a food blogger
This isn’t as hard as you think it might be. B5 Media are always on the lookout for good bloggers. Problogger keeps a handy jobs board: at last check there were two paid food blogger positions. The biggest advantage of making money from your food blog in this way is that (generally) you need not worry about the technical side of the blog or selling ads as the blog network/business will do the design and marketing. The down side is that the pay is terrible and you have no control over design and marketing.

Sell your posts and photos
If you think that your posts and photos are magazine quality, try selling them to magazines. For me, selling a single article to an American newspaper earns just a little less than the income from my two sites for a month. Get over to mediabistro and to your local press to get started. Scoopt started a business selling blog posts to mainstream magazines as ScooptWords (e.g. these food bloggers in Olive Magazine) but have since seemed to have discontinued the blog side of their business to concentrate on cellphone snaps of celebrities.
As for photos, the online stock photo business is well on its way to destroying a valuable income earner for the bad professional photographers who take the photo of the guy climbing the mountain with a briefcase. Good pro photographers will always have a business. To sell your food photos online, see the links below.
Sell out entirely
Get paid to write reviews of other websites at somewhere like ReviewMe. If I no longer valued human decency, I’d make $60 every time that somebody wanted me to review whatever shit that they thrust in my direction.

The easiest way to make money from blogging is writing about making money from blogging.

Just because I’m making a Third World income from blogging doesn’t mean that you can’t earn more. Read Shoemoney or Problogger. They’re earning 6 figure amounts but they’re also devoting the entirety of their lives to doing it. Sadly, that is the bare minimum amount of time you’ll need to spend.

Maintaining your audience

How often should I write?
As often as you like.
The standard answer to this is that if you are looking to increase your audience, often is better. If you look at Technorati’s top blogs, most of these sites are updated multiple times a day. You’ll also notice that none of them are food blogs, unless you count icanhascheezburger.com which is substantively about cats perverting the English language.
I’d prefer to be reading blogs that update once a month and write 15,000 word articles rather than one that writes two 250 word posts a day. I’m not most people, but nonetheless, I’d encourage you to write for me. What seems to matter as much as frequency is consistency. If you plan to write once a week, stick to your schedule.

Source : Not known, received as a forwarded message by email.

Celery lemon soup

2008-12-13T13:52:00.000-08:00

This soup helps to increase the alertness or alert our sensory organs. Adding this in our diet regularly increases the concentration power.

Ingredients :
Celery : 1 root
Corn flour : 1 tbl spn
Onions : 1 No.
Butter : 1 tbl spn
White pepper powder & Salt
Lemon : 1 small
Method of preparation : Heat butter and add onions chopped length wise and fry till it gets translucent, now add the Celery finely chopped (Take only the stem till the root, include a little of the root removing the strings)fry for abt 2 min now add Corn flour and fry for a min. Add a little more than half a liter of water and let it boil for 2-3 min. Keep stirring. Now add pepper, salt & grate the lemon into the soup. Remove from flame and serve.

If you do not have lemon use preserved lemon juice.

Roochis Video show

2008-12-09T13:15:00.000-08:00

Food Blogipedia

2008-12-01T12:39:00.000-08:00

Recipes tried at home and posted with more and more real time experience helps us experiment a little lesser than trying out on our own reading the recipes from books. Each and every one who has their Food Blog has a story to tell about their interesting kitchen.
This is an attempt to put together the food blogs which would be as a Food Blogs Library.

To get listed here write to roochi.blog(at)gmail.com with your name and url or leave the details in the comment box.

Jalebi - Celebrating one month of my Blog Launch

2008-11-30T03:44:00.000-08:00

Hurrey my blog is one month old today ! !

I launched my blog on the last day of October 2008 and its a Month now happy blogging.
On this special occasion I have a sweet post.
Jalebis are my big time favorite sweet. During my childhood I used to get confused between Jalebi and Jangir. When in India anytime we feel like eating these sweets, we could go to the shop and grab. Being in Deutschland that is just impossible. I got to cook if I have to eat even the basic Indian food. I tried Jalebi and it came out well.

Ingredients :

Maida / All purpose flour : 1 cup (250gms)
Rice flour : 1 tea spn
Yeast : half tea spn
Sugar : 1 tea spn
Oil : 1 tbl spn
Warm water

Method of preparing Jalebi :

Take a tbl spn of warm water and mix the yeast once it dissolves add rest of the ingredients and mix well.
Make it into a semi thick batter. Leave this to ferment for about an hour in a warm place.

As an alternate to Yeast you can use Curd. When using curd you have to leave it for about 5 hours for fermentation.
Frying the Jalebi :

Make a small hole in the bottom middle of the ziplock cover using a heated nail. Pour the batter into it and tie a rubberband. OR use sauce bottle to squeez. (I used a cone instead)
Heat oil in a wide pan and squeeze the batter in circular motion on the oil. Make as many as you can at a time.
Once they turn golden brown put them on tissue paper.
Then put them into the hot sugar syrup(procedure given below), soak for 2-3 min and remove it and serve.

Note : Do not add more Rice flour as it makes the Jalebi too crispy.
Do not make too big hole in the cover.

Ingredients for sugar syrup :

1 cup sugar, qtr tea spn cardamom powder, saffron and water.

Making Sugar syrup :

Add water and sugar into a vessel and keep stirring. To check if its done take a drop of syrup between ur thumb and forefinger, if it comes like a thread then its done. Else let it boil for some more time till you get the thread like consistency.
Allas add saffron and cardamom powder stir and remove from flame.

*I used 'bake aroma' orange flavour and it turned out well.

I love this commercial that used to be featured in the television years ago

Today is the grand finale of the recipe marathon and we all decided to make sweets :

Recipe Marathon # 2 - check out my co-marathon runners who have made for the finale.

DK, Valli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Karuna, Siri,Kamalika, Pavani, Viji

Aloo Badami Gravy

2008-11-29T09:34:00.000-08:00

One more rich gravy that can be made during special occasions or when you have some guests at home. Its not so spicy and has a great taste.

Ingredients :
To grind : Almonds (Badam): 10 Nos. + Grated coconut : 2 tbl spns
Whole Masala : (1 bay leaf, 2 cloves, 2 Elachis, little cinnamon & qtr tea spn fennel seeds)
Onion : 1 No.
Green Chillies : 4 Nos.
Coriander powder : 1 tea spn
Crushed pepper : half tbl spn
Mint leaves : 4 strings
Yogurt : half cup
Potatoes : 2 Nos.
Peas : 3 tbl spns
Oil & Salt
Method of preparation : Grind Almonds and Coconut into fine paste. Heat oil in a nonstick pan add whole garam masala in a min add finely chopped onions, chopped green chillies, mint leaves and fry a minute now add the ground masala and coriander powder and crushed pepper fry for a minute and add some more water, cubed potatoes, peas and salt. Once the potatoes are almost getting baked add curd. Once the potatoes are done serve with Jeera rice or Rice of your choice

Recipe Marathon # 2 - check out my co-marathon runners

DK, Valli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Karuna, Siri,Kamalika, Pavani, Viji

Jeera Rice

2008-11-28T09:15:00.000-08:00

A variety rice that goes well with most of the gravies and real quick one. Almost as fast as plain rice. When you get bored of the usual rice then go ahead with this. You will like it.

Ingredients :
Jeera : 1 tbl spn
Rice : 1 cup (250gms)
Green Chillies : 3 Nos.
Mint Leaves : 5 strings
Salt & Oil
Potatoes : 1 No (Optional)
Method of preparation : Wash rice and soak. Heat a table spoon of oil in a vessel add Jeera once it splutters add chopped chillies, mint leaves mix for few seconds now add potatoes & water (2 cups) and salt. Once the water comes to boil add soaked rice and cook it in medium flame till the water is complete absorbed by when the rice would be cooked. Jeera Rice is ready... serve with Chicken Gravy / AlooAlmond Gravy which I tried out or any other of your choice.

Recipe Marathon # 2 - check out my co-marathon runners

DK, Valli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Karuna, Siri,Kamalika, Pavani, Viji