Archive | January, 2010

Rice Flour Bread Toast

30 Jan

Rice Flour Bread Toast.

This is a simple and easy bread toast prepared with rice flour and yogurt. Rice flour and yogurt are mixed together along with ginger green chile paste and cumin seeds. This mixture is used as a bread spread and then the bread is toasted on a pan on both sides till its golden brown in color.
Makes: 4 Rice Flour Bread Toasts.


Wheat or White Bread Slices 4
Rice Flour 4 tbsps
Plain Yogurt 2 – 3 tbsps
Green Chiles 1
Ginger 1 inch Piece
Cumin Seeds 1/4 tsp
Salt to taste
Oil 1 tbsp

Method of preparation:

Remove stems, wash and roughly chop green chiles.
Peel, wash and roughly chop the ginger.
Coarsely grind ginger and green chili.
In a mixing bowl, mix together rice flour, yogurt, ginger green chili paste, cumin seeds and salt into smooth thick paste without any lumps.

Heat a flat pan on medium high heat, apply a tsp of oil to the pan.
Spread a thick layer of the prepared rice flour mixture on one side of the bread slice with help of a spoon.
Carefully place the bread slice on the hot pan and fry it until its light golden in color.
Just before turning the bread slice on the other side, apply a thick layer of the rice flour mixture on the side.
Fry the other side of the bread slice until its light golden in color.
Remove the toasted bread onto a serving plate.
Repeat the same with remaining bread slices or if you have space on the pan, place couple of them at a time.
Serve rice flour bread toast immediately.
Notes: Make sure bread slice is toasted well.

Suggestions: If the rice flour mixture is too loose, add more rice flour and mix well. If the rice flour mixture is too thick, add more yogurt to it.
Variations: You can also throw in some herbs into the mixture. You can also toast the bread a little before applying the rice flour mixture.
Other Names: Rice Flour Bread Toast, Indian Style Bread Toast.

Cauliflower Curry

29 Jan

Cauliflower Curry.

This is a simple cauliflower gravy curry. Oil is tempered with cumin seeds and onion is fried till its translucent. Cauliflower is broken into small florets and added to the oil along with ginger. Then the cauliflower is cooked along with tomato and some powdered spices till soft.
Makes: around 3 Servings of Cauliflower Curry.


Cauliflower 1 Small One
Onion 1
Tomato 1 Large
Ginger 1 inch Piece
Green Chiles 1 – 2
Cumin Powder 1/4 tsp
Coriander Powder 1/2 tsp
Red Chile Powder 1/2 tsp
Cumin Seeds 1/4 tsp
Salt to taste
Cilantro few Sprigs
Oil 1 tsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Wash and finely chop the tomato.
Peel and grind the ginger into smooth paste.
Break cauliflower into small florets and wash them under running water.
Wash and separate the cilantro leaves from its stems.

Heat oil in a pan, add cumin seeds, onion and fry till it softens.
Add ginger paste and cauliflower.
Cook for few seconds, then add chopped tomato and cook till tomato is mushy.
Add cumin powder, coriander powder, red chile powder and salt.
Fry for a minute, add half a cup and cook covered until cauliflower is soft but not mushy.
Garnish with cilantro and serve cauliflower curry with rice or roti.
Notes: Make sure cauliflower is cooked well.

Suggestions: If cauliflower is not cooked properly, then add few splashes of water if required and cook covered on low – medium flame till done.
Variations: You can also add few pinches of garam masala before removing the curry from heat. A few squeezes of lemon at the end makes a difference.
Other Names: Cauliflower Curry, Gobi Curry.

Raw Onion Chutney

28 Jan

Ulli Pachadi.

This onion chutney is a simple hot and sour chutney made with raw onion. Onion is finely chopped and ground into coarse paste along with green chile and tamarind pulp. This chutney is particularly accompanied with pongal / pongali or with deep fried snacks like bonda, vada or with fritters of any sort.
Makes: around 3/4 cup of Raw Onion Chutney.


Onion 1 Medium
Green Chile 1
Tamarind 2 inch sized Ball
Salt to taste

Method of preparation:

Peel, remove ends and finely chop the onion.
Remove stem, wash and chop the green chile.
Soak tamarind in few tablespoons of warm water for sometime.
Alternatively, microwave the tamarind with few tablespoons of water to turn it soft.
Extract all the thick tamarind juice and discard any fibers.

In a spice blender, thoroughly blend the green chiles, tamarind extract and salt.
Finally add the onion and give it a quick grind making sure to leave the onion little coarse.
Take the raw onion chutney onto a bowl and serve with any deep fried snacks or with hot pongal.
Notes: Make sure not make the onion into a paste.

Suggestions: If the onion turns into a paste after grinding, add finely chopped onion to the chutney for coarse texture.
Variations: You can also add cilantro if you wish.
Other Names: Raw Onion Chutney, Ulli Pachadi.

Carrot Chutney

27 Jan

Carrot Pachadi.

Carrot chutney is a very colorful healthy chutney made with carrots. Carrots are cooked in oil till soft. Carrots can also be pressure cooked. The cooked carrots are ground into fine paste along with green chiles and tamarind. Finally tempering is prepared with garlic and chana dal along with others and added to the carrot chutney.
Makes: around 1 cup of Carrot Chutney.


Carrot 4 – 5 Medium
Tamarind 1 inch Sized Ball
Green Chiles 2 – 4
Salt to taste


Garlic 2 Cloves
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a pinch
Curry Leaves 4
Oil 2 tsps

Method of preparation:

Peel, remove ends and wash the carrots.
Remove stems, wash and chop green chiles.
Soak tamarind in few tablespoons of warm water for sometime.
Alternatively, microwave the tamarind with few tablespoons of water to turn it soft.
Extract all the thick tamarind juice and discard any fibers.
Peel and lightly mash garlic cloves.

Grate the carrots and keep aside.
Heat a tsp of oil in a pan, add green chiles.
Fry for few seconds, add carrots, tamarind extract and salt.
Cook covered until carrots turn soft.

Grind the carrots along with green chiles and tamarind into smooth paste.
Remove the carrot chutney onto a bowl.

Heat tsp oil in a pan, add all talimpu ingredients in order.
When chana dal changes color, remove from heat and add to the carrot chutney.
Mix well and serve carrot chutney with idly, dosa etc..
Notes: Make sure carrots are not overcooked.

Suggestions: Adjust the amount of green chiles for spice and tamarind for sourness depending on the sweetness of the carrots.
Variations: Alternatively, pressure cook or steam the whole carrots and then grind them along with fried green chiles and tamarind extract.
Other Names: Carrot Pachadi, Gajar Chutney, Carrot Chutney.

Bombay Pav Bhaji

26 Jan

Pav Bhaji.

Pav bhaji is a famous street food containing a bun like bread called pav and a vegetable curry called bhaji. To prepare bhaji, mixed vegetables are cooked and mashed. The mashed vegetables are cooked in spice blend mixture (pav bhaji masala) and served with toasted pav.
Makes: around 4 Servings of Pav Bhaji.


Potato 2 Medium
Tomato 3 Medium
Onion 1 Medium
Cauliflower 1/4th of Small One
Green Bell Pepper 1 Medium
Green Peas 1/4 Cup
Green Chiles 2 – 4
Ginger 1 inch Piece
Garlic 4 Cloves
Cumin Seeds 1/2 tsp
Bay Leaf 1
Red Chile Powder 1/4 tsp
Lime or Lemon 1
Pav or French Rolls etc. 4
Butter 1 tsp
Cilantro a handful of Leaves
Salt to taste
Oil 1 tbsp

Pav Bhaji Masala Powder:

Coriander Seeds 1 tbsp
Cumin Seeds 1 tsp
Fennel Seeds 1/2 tsp
Black Peppercorns 4
Cinnamon 1/2 inch Stick
Clove 1
Green Cardamom 1
Whole Dried Red Chili 1
Dry Mango Powder 1 tbsp
Turmeric Powder a big Pinch

Method of preparation:

Heat a pan on medium heat, add all ingredients in order.
Roast all the ingredients except dry mango powder and turmeric powder until aromatic.
Cool the ingredients to room temperature and grind them into fine powder along with remaining ingredients using a spice blender.
Store tight the pav bhaji masala powder for later use.

Peel and roughly chop potatoes.
Wash and finely chop tomatoes
Wash and break cauliflower into small florets.
Wash, remove stem, discard seeds and finely chop bell pepper.
Remove stems, wash and slice the green chiles.
Peel, remove ends and finely chop the onion.
Peel and mash the ginger and garlic.
Clean, wash and finely chop cilantro leaves.

Pressure cook potatoes, cauliflower, bell pepper, green chiles and peas for 3 whistles.
Alternatively, boil all the vegetables in a sauce pot till soft.
Strain the cooked vegetables and reserve the cooking liquid.
Thoroughly mash all the cooked vegetables with help of a masher.

Heat oil in a pan, add cumin seeds, bay leaf and onion.
When onion turns translucent, add ginger garlic paste and salt.
Fry for couple of seconds, add chopped tomatoes.
Cook till tomatoes are mushy and then stir in pav bhaji masala powder and red chile powder.
Fry for a minute, add the mashed vegetables and add reserved water if necessary.
Cook the bhaji for 5 – 8 minutes on medium flame, then add cilantro.
Adjust any seasonings if required and remove from heat.
Garnish the prepared pav bhaji with chopped onion, cilantro and a few drops of lime juice.

To assemble, heat a flat pan on medium high heat.
Slice the pav into two.
Apply butter to both slices, sprinkle pav bhaji masala and place them on hot pan.
Fry the sliced pav on both sides till light golden brown.
Serve the toasted pav with prepared bhaji accompanied by few wedges of lime.
Notes: Make sure to cook the vegetables right.

Suggestions: For more spice, add more pav bhaji masala or red chile powder and cook for few more minutes.
Variations: Other vegetables like carrots, french beans, sweet potatoes can also be added while cooking. You can also grate all the vegetables and cook along with onions for a different texture. Add finely chopped bell pepper (capsicum) along with onions instead of pressure cooking them for better taste (suggested in comments by Poorva).
Other Names: Pav Bhaji, Paav Bhaji, Pav Bhajee.