Archive | May, 2008

Banana Lassi

31 May

banana_lassi

Ingredients:

Ripe Banana 1
Plain Yogurt 1/2 cup
Green Cardamom Powder a pinch
Honey to taste
Cashews 3
Sunflower Seeds / Charoli / Sara Pappu

Method of preparation:

Peel and roughly chop banana.
In a juice mixer, blend together chopped banana, plain yogurt, water, cardamom powder and honey into smooth juice.
Garnish with chopped cashew nuts and chironji / sara pappu.

Notes: Replace honey with sugar if you wish.

Okra and Potato Curry

30 May

bendi_potato
Bendakaya Bangala Dumpa Kura

Ingredients:

Okra / Lady’s Finger 20 – 25
Red Potatoes 2
Roma Tomatoes 2
Red Chile Powder 1/2 tsp
Coriander Powder 1 tsp
Turmeric Powder a big pinch
Mint Leaves abt. 10 leaves
Salt to taste

Talimpu:

Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Asafoetida a pinch
Oil 1 tbsp

Method of preparation:

Wash thoroughly and pat dry okra.
Remove both ends and chop okra into 1 inch pieces.
Peel and chop potatoes into small cubes.
Wash and chop tomato into small pieces.
Clean and finely chop mint leaves.

Heat oil in a pan, add all talimpu ingredients in order.
When dal changes color, add chopped potatoes, tomatoes, coriander powder, red chile powder, turmeric powder and salt.
When tomatoes and potatoes turn soft, add chopped okra and half a cup of water.
Cook covered on medium flame until okra is just cooked.
Finally add chopped mint leaves and stir well.
Serve hot with steamed rice.

Notes: Swap mint leaves with cilantro if you wish but this tastes good with mint.

Rawa Upma with Yogurt

29 May

challa_ullipindi
Challa Pindi

Ingredients:

Rice Rawa 1 cup
Onion 1
Green Chiles 3
Plain Yogurt 1 cup
Turmeric Powder a big pinch
Salt to taste

Talimpu:

Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Whole Dried Red Chiles 4
Curry Leaves 4 – 6
Asafoetida a pinch
Oil 1 tbsp

Method of preparation:

Peel and slice the onion.
Remove stems, wash and slit the green chiles.
Whisk yogurt, turmeric powder and salt together with a cup of water.

Heat oil in a deep pan, add all talimpu ingredients in order.
When dal changes color, add green chiles and sliced onion.
When onion turns translucent, pour whisked yogurt.
Bring the yogurt mixture to boil and then add rice rawa.
Mix thoroughly and simmer for about 8 – 10 minutes or until rawa is completely cooked.
If upma tastes raw, sprinkle few tbsps of water and cook covered until done.
Serve hot with chutney or pickle.

Notes: To make rice rawa, grind the raw rice in a spice grinder for 6 – 8 seconds. Beware not to powder the rice completely. This onion upma tastes best if yogurt is little sour.

Amla Pickle

28 May

amla_pickle
Marigina Usirikaya Pachadi

Ingredients:

Gooseberry / Amla (fresh/ frozen) 12
Urad Dal Red Chile Powder 2 tbsps
Fenugreek Seeds Powder 1/2 tsp
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves a few (optional)
Turmeric Powder a big pinch
Asafoetida a big pinch
Salt to taste
Oil 1 – 1 1/2 Cup

Method of preparation:

Wash, clean and pat dry gooseberry.
Using a paring knife, make small cuts in gooseberry without breaking it down.

Heat oil in a sauce pot, add urad dal, mustard seeds, cumin seeds, curry leaves , fenugreek seeds powder and asafoetida.
Then add gooseberry, turmeric powder and salt.
Lightly cover and cook for about 3 – 5 minutes or until gooseberry turns soft from inside.
Uncover, remove from heat and cool the mixture to room temperature.
Now add urad dal red chile powder and mix thoroughly.
Store in a clean long jar and always refrigerate.
Adjust salt every two days to avoid spoilage.

Notes: Make sure the pickled gooseberry is soaked in its own oil at all times.

Potato with Cauliflower

27 May

alu_gobhi
Alu Gobi

Ingredients:

New Potatoes 3
Cauliflower 10 big florets
Fresh Peas (shelled) 1/2 cup
Ginger Garlic Paste 1 tsp
Red Chile Powder 1/2 tsp
Coriander Powder 1 tsp
Garam Masala 1/2 tsp
Turmeric Powder a pinch
Cumin Seeds 1 tsp
Cilantro few sprigs
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash, halve and boil the potatoes in salted water until just cooked.
Cool, peel and chop boiled potatoes into big chunks.
Wash and pat dry cauliflower florets.
Wash, pat dry and finely chop cilantro.

Heat oil in a pan, add cumin seeds.
After few seconds, add cauliflower florets and cook covered until cauliflower is just cooked.
Uncover, add potato chunks, fresh peas, ginger garlic paste, red chile powder, coriander powder, turmeric powder and salt.
Stir fry for a minute or two and sprinkle garam masala.
Mix thoroughly and make sure all the moisture is gone before removing from heat.
Garnish with chopped cilantro and serve with steamed rice.

Notes: Make sure potatoes and cauliflower is just cooked.