Archive | March, 2012

Puffed Rice Squares

31 Mar

puffed_rice_nuts
Puffed Rice Squares.

Thick jaggery syrup is prepared with grated jaggery. Puffed rice is added to the jaggery syrup along with chopped cranberries and nuts. The mixture is pressed into squares and can be stored in a air tight container. Puffed rice squares stores for couple of months.
Makes: around 7 Puffed Rice Squares.

Ingredients:

Puffed Rice 2 1/2 Cups
Dried Cranberries 2 Tbsps
Almonds 10
Cashews 10
Black Sesame Seeds 1 Tbsp
Jaggery (Grated) 1 1/4 Cups
Ghee 1 tsp

Method of preparation:

Grease a square dish with half a tsp of ghee and keep aside.
Roughly chop cranberries.
Slice the cashews and almonds.
Toast the sesame seeds for a minute on low flame and keep aside.

Heat half of ghee in a pan, add grated jaggery and few tablespoons of water.
Let the jaggery melt and let the syrup thicken a bit.
When the syrup forms a soft ball when dropped in a bowl of water, remove the pan from heat.
Stir in puffed rice, chopped cranberries, cashews, almonds and sesame seeds.
Mix thoroughly and remove the mixture onto the greased bowl.
Press thoroughly and flatten the puffed rice mixture.
When its warm enough to handle, divide the flattened mixture into 3 inch squares.
Let it cool completely and store the puffed rice squares in a sealed jar and serve as desired.
Notes: Make sure to get the jaggery syrup right.

Suggestions: If puffed rice is not crisp enough, toast the puffed rice on low flame for a minute and cool to room temperature. Then add it to the jaggery syrup once crisped.
Variations: Substitute cranberries with raisins or your choice of dried fruit.
Other Names: Puffed Rice Squares.

Cabbage with Black Eyed Beans

30 Mar

cabbage_black_eyed_beans
Cabbage with Black Eyed Beans.

Cabbage is shredded and cooked in oil along with whole spices. Black eyed beans is pressure cooked and added to the pan along with powdered spices. Serve cabbage with black eyed beans over plain steamed rice and dollop of ghee or with roti or chapati.
Makes: around 3 Servings of Cabbage with Black Eyed Beans.

Ingredients:

Cabbage 1/2 of Small Head
Boiled Black Eyed Beans 1 Cup
Green Chiles 2 – 3
Ginger 1 inch Piece
Turmeric Powder 1/8 tsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove outer leaves, wash and shred the cabbage.
Discard the hard part in the middle of the cabbage while shredding.
Peel, wash and mince the ginger.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and minced ginger.
Fry briefly, stir in shredded cabbage.
Fry for couple of minutes or medium high flame till cabbage softens are start to brown around the edges.
Make sure to stir the cabbage continuously to avoid burning.
When cabbage is soft while holding a very light crunch, add the black eyed beans in the middle of the pan.
Fry for another minute or two and stir in turmeric powder and salt.
Stir everything well and remove from heat.
Serve cabbage with black eyed beans over plain steamed rice and dollop of ghee or with roti or chapati.
Notes: Make sure cabbage is cooked right.

Suggestions: Soak the black eyed beans for couple of hours and pressure cook for 3 whistles.
Variations: A pinch of garam masala can also be added as a finishing step.
Other Names: Cabbage with Black Eyed Beans.

Tofu Vegetable Stir Fry

29 Mar

tofu_vegetable_stir_fry
Tofu Vegetable Stir Fry.

Extra firm tofu is marinated in soy sauce. Mixed vegetable mix (Broccoli, Asparagus, Red Bell Pepper, cauliflower, sugar snap peas, carrots) is stir fried in oil and then marinated tofu is added as a finishing step. Serve tofu vegetable stir fry with fried rice.
Makes: around 3 Servings of Tofu Vegetable Stir Fry.

Ingredients:

Extra Firm Tofu 15 – 20 inch Cubes
Mixed Vegetable Mix (Broccoli, Asparagus, Red Bell Pepper, cauliflower, sugar snap peas, carrots )
Soy Sauce 3 – 4 Tbsps
Red Chili Flakes a big Pinch
Salt to Taste
Oil 1 Tbsp

Method of preparation:

In a wide bowl, add soy sauce and cubed tofu.
Let it stand for around 5 minutes for the tofu to absorb the soy sauce.
Chop the mixed vegetables into small pieces ( around 2 Cups).

Heat oil in a pan, add mixed vegetable mix.
Fry on medium high flame till vegetables are just cooked and starts to brown around the edges.
Make sure to keep stirring to avoid sticking to the bottom of the pan.
Once the vegetables are done, add the marinated cubed tofu.
Fry till soy sauce has been evaporated and tofu turns darker.
Season with salt and red chilli flakes and remove from heat.
Serve tofu vegetable stir fry with fried rice.
Notes: Make sure mixed vegetables are cooked right.

Suggestions: Make sure not to add too much salt since soy sauce is salty.
Variations: Vary the mixed vegetables based on your choice.
Other Names: Tofu Vegetable Stir Fry.

Cabbage with Spinach

28 Mar

cabbage_spinach_fry
Cabbage Palakura.

Fresh whole spices mixture Panch Phoran is added to hot oil to release the flavors. Cabbage is shredded and cooked in spiced oil along with spinach leaves. Serve cabbage with spinach leaves over plain steamed rice and dollop of ghee or with roti or chapati.
Makes: around 3 Servings of Cabbage with Spinach.

Ingredients:

Cabbage 1/2 of Small Head
Spinach Leaves 2 Cups Packed
Whole Red Chiles 3 – 4
Panch Phoran 1 Tbsp
Salt to taste

Method of preparation:

Remove outer leaves, wash and shred the cabbage.
Discard the hard part in the middle of the cabbage while shredding.
Break dried red chiles into pieces.
Wash and roughly chop the spinach leaves.

Heat oil in a pan, add panch phoran.
When mustard seeds start spluttering, add broken red chillies.
Fry briefly, stir in shredded cabbage.
Fry for couple of minutes or medium high flame till cabbage softens are start to brown around the edges.
Make sure to stir the cabbage continuously to avoid burning.
When cabbage is soft while holding a very light crunch, stir in chopped spinach.
Fry for another minute or two and remove from heat.
Season with salt and serve cabbage with spinach leaves over plain steamed rice and dollop of ghee or with roti or chapati.
Notes: Make sure cabbage is cooked right.

Suggestions: Adjust the dried red chillies according to taste.
Variations: You can also add other vegetables like green beans, potato, fresh peas etc..
Other Names: Cabbage with Spinach, Cabbage Palakura.

Orange Sooji Halwa

27 Mar

orange_sooji_halwa
Orange Sooji Halwa.

Sooji / Semolina Rava is lightly fried in ghee. It is then boiled in orange juice along with freshly chopped orange and roughly chopped nuts. Serve orange sooji halwa hot or cold.
Makes: around 4 Servings of Orange Sooji Halwa.

Ingredients:

Sooji / Semolina 1 Cup
Cardamom Powder a big Pinch
Orange 1 Large
Orange Juice 2 Cups
Sugar 1/8 Cup
Almonds 5
Pecans 3
Ghee 1 tsp

Method of preparation:

Remove the skin and chop orange into sections. Squeeze the flesh for any excess juice.
Blanch the almonds and remove the skin.
Roughly chop almonds and pecans.

Heat half tsp of ghee in a pan, add sooji and fry on low flame for few seconds and remove from heat.

Bring to boil orange juice with around half a cup of water in a sauce pot.
When juice starts to bubble, add remaining ghee, cardamom powder, sugar and sooji.
Lower the heat and fold in the chopped fresh orange, almonds and pecans.
Remove the sauce pot from heat and keep covered for around 5 minutes for sooji to cook.
Uncover, mix thoroughly and serve orange sooji halwa hot or cold.
Notes: Make sure sooji is cooked well before removing from heat.

Suggestions: Adjust sugar according to your preference. If using sweetened orange juice, adjust sugar accordingly.
Variations: Add your choice of nuts to the orange sooji halwa.
Other Names: Orange Sooji Halwa.