Archive | April, 2011

Red Bell Pepper Tomato Chutney

25 Apr

bell_pepper_tomato
Erra Butta Pachi Mirapakaya Tomato Pachadi.

Red bell pepper is chopped up and cooked in the oil along with mustard seeds. Then tomato is added to the pan and cooked till it softens. Then all the ingredients are ground into smooth paste before seasoning. Serve red bell pepper tomato chutney with dosa, idly or with steamed rice.
Makes: around a Cup of Red Bell Pepper Tomato Chutney.

Ingredients:

Red Bell Pepper 1
Tomato 1
Green Chiles 1 Small
Mustard Seeds a Pinch
Oil 1 tsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove ends, discard seeds and chop bell pepper into small chunks.
Wash and finely chop the tomato.

Heat oil in a pan, add mustard seeds and let them splutter.
Add the chopped red bell pepper and fry for couple of minutes before adding chopped tomato and salt.
Cook till tomato softens and bell pepper is cooked as well.
Remove from heat and cool to room temperature.
Grind the cooled bell pepper and tomato into fine paste using a blender.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add this to above chutney bowl.
Serve red bell pepper tomato chutney with dosa, idly or with steamed rice.
Notes: Make sure to cook the bell pepper right.

Suggestions: Not adding water while grinding the chutney increases the shelf life of the red bell pepper chutney.
Variations: Check other bell pepper / capsicum recipes here.
Other Names: Erra Butta Pachi Mirapakaya Tomato Pachadi, Simla Mirch Tomato Chutney, Red Bell Pepper Tomato Chutney.

Sweet Potato Soup

23 Apr

sweet_potato_soup
Sweet Potato Soup.

Sweet potato is peeled and cooked in vegetable stock along with onion. Once the sweet potato is cooked, it is then ground in to puree with milk or heavy cream. Serve sweet potato soup immediately.
Makes: around 2 Servings of Sweet Potato Soup.

Ingredients:

Sweet Potato 2 Medium
Onion 1
Nutmeg powder a Small Pinch
Black Pepper Powder a big Pinch
Milk or heavy Cream 1/2 Cup
Corn Flour 1 Tbsp
Vegetable Stock 1 1/2 Cups
Lemon Juice 1 tsp
Butter 1 Tbsp
Salt to Taste

Method of preparation:

Peel, remove ends, wash and roughly chop sweet potato.
Peel and roughly chop the onion.

Heat butter in a pan, add corn flour and fry till the mixture turns golden brown in color.
Add the chopped onion and sweet potato.
Fry briefly, add vegetable stock and salt.
Cook the mixture till sweet potato turns soft and vegetable stock reduces quite a bit meanwhile.
Remove from heat, puree the sweet potato mixture with milk or heavy cream, black pepper powder, nutmeg powder and lemon juice.
Remove the pureed sweet potato soup onto a bowl.
Serve sweet potato soup immediately.
Notes: Make sure sweet potato is cooked well before removing from heat.

Suggestions: Adjust black pepper according to taste.
Variations: You can garnish the sweet potato soup with finely chopped chives or crouton. Add chopped vegetables like carrot, celery etc along with sweet potato if you wish.
Other Names: Sweet Potato Soup.

Mixed Variety Laddu

22 Apr

mixed_variety_laddu
Mixed Variety Laddu.

A mixture is sesame seeds, roasted gram and cashews are ground into fine powder along with sugar. The mixture is then rolled into soft laddu with warm ghee. Serve mixed variety laddu when necessary.
Makes: around 7 Pieces of Mixed Variety Laddu.

Ingredients:

Sesame Seeds 2 Tbsps
Roasted Gram 4 Tbsps
Raw Cashews 8 – 10
Cardamom Powder a Pinch
Sugar 3 – 4 Tbsps
Ghee 1 – 2 Tbsps

Method of preparation:

Warm up the ghee and keep aside.
Toast sesame seeds in a heavy bottomed pan until they turn golden brown in color.
Remove from heat and cool them to room temperature.
Grind sesame seeds, roasted gram / dalia / putnala pappu, raw cashews, sugar and cardamom powder into fine powder.
Remove the ground powder onto a bowl, add ghee and mix thoroughly.
Divide the mixture into 7 portions and roll each portion into a small ball with help of hands.
Repeat the same with remaining portions and store the laddu in a tight jar and they stay fresh for months.
Serve mixed variety laddu.
Notes: Make sure not to burn the sesame seeds.

Suggestions: Adjust the amount of ghee if you can form the mixture into a soft laddu.
Variations: Use jaggery in place of sugar if desired.
Other Names: Mixed Variety Laddu.

Quick Fenugreek Leaves Rice

21 Apr

menthi_rice
Quick Fenugreek Leaves Rice.

Fenugreek leaves / methi is fried in oil along with spices and onion. Then steamed rice is mixed with the spiced fenugreek leaves mixture for quick version of fenugreek leaves rice / methi rice. Serve quick fenugreek leaves rice with raita of your choice.
Makes: around 2 Servings of Quick Fenugreek Leaves Rice.

Ingredients:

Raw Rice 1 1/2 Cups
Fenugreek Leaves 2 – 2 Cups Packed
Green Chiles 3 – 5
Onion 1
Tomato 1
Ginger 1 inch Piece
Garlic 1 Clove
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash rice with water and cook in 3 cups of water till all the water has been absorbed.
Remove from heat and fluff the rice with help of a fork.
Separate fenugreek leaves and throughly wash them with fresh water.
Remove stems, wash and slice the green chiles.
Peel and slice the onion.
Wash and finely chop the tomato.
Peel, wash and grate the ginger.
Peel and grate the garlic.

Heat oil in a pan on medium high heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger and garlic.
Fry briefly and add onion and green chiles.
Fry for couple of minutes till onion turns golden brown.
Stir in fenugreek leaves and fry till the leaves wilt and start to crisp up.
Add tomato in middle of the pan and season with salt.
Let the tomato soften a bit, then stir in steamed rice.
Mix thoroughly to let rice absorb all the flavors.
Remove from heat and serve quick fenugreek leaves rice with raita of your choice.
Notes: Make sure not to overcook rice.

Suggestions: Make sure to fry the fenugreek leaves well else they taste bitter than required.
Variations: Check other fenugreek leaves recipes here.
Other Names: Quick Fenugreek Leaves Rice.

Pattypan Squash Pickle

20 Apr

pattypan_pickle
Pattypan Squash Pickle.

Pattypan squash is a squash with round and scalloped edges. Here, pattypan squash is chopped up and mixed with spices and red chili powder to make instant pickle. This pickle can be served with steamed rice or with dosa etc..
Makes: around a Cup of Pattypan Squash Pickle.

Ingredients:

Pattypan Squash 1
Red Chili Powder 1 Tbsp
Mustard Seeds 1 Tbsp
Salt 1/2 Tbsp
Oil 4 – 6 Tbsps

Method of preparation:

Wash and pat dry pattypan.
Remove ends and finely chop the pattypan squash.

In a mixing bowl, mix together red chili powder, mustard seeds powder and salt.
Stir in chopped pattypan squash and oil.
Mix thoroughly and leave aside for couple of minutes.
Serve pattypan squash pickle with steamed rice or with dosa etc..
Notes: Make sure to adjust salt if necessary.

Suggestions: Chop pattypan squash into big chunks if you want to store the pickle for more than couple of days.
Variations: You can also add a pinch of roasted fenugreek seeds powder if you wish.
Other Names: Pattypan Squash Pickle.