January 29, 2010
I have shared my recipes from south, east and north of India so thought of taking you to a tour to west of country. Today I will share a recipe from Rajasthan.
Fortunately when I was studying in college there was a madwadi family in our next door and since cooking was my hobby I learned lot many dishes from her and today’s recipe one of it. I remember whenever aunty goes to Rajasthan she bring all homemade masalas which were having perfect and awesome smell.Rajasthani food is known for their spicy curries, chutney, savories and fabulous sweets.
Today I will give you very common Rajasthan chutney recipe which is eaten with roti and kitchadi in Rajasthan. Very easy and spicy too.
I want to dedicate my this post to Mrs. Soni (Our neighbour aunty)
Lahashun (GARLIC) Ki Chutney
Preparation time: 10 minutes (Approximately)
Cooking time: 15minutes (Approximately)
Serving: 4 persons
Ingredients
Garlic-1 heads (10-15 peeled and clove)
Thick Sour Curd-1 cup
Red Chilli Puwder-2-3 tbs
Coriander Powder-2 tbs
Cumin Seeds-2 tsp
Oil-3 tbs
Salt-to taste
Method
• Grind the garlic to fine paste along with curd.
• Now add chilli and coriander powder in this paste.
• Now heat a pan and add oil in this.
• Put cumin seeds in that.
• Once cumin seeds change its colour then add garlic paste.
• Keep steering it.
• Once the paste starts getting thick then adds salt in this.
• Once chutney reaches to desire thickness then take it off from flame.
• Serve with roti or kichadi.
TIPS
• If you don’t want to add curd in chutney you can use 5-6 tomatoes in this. Grind tomatoes with garlic and prepare chutney in above mentioned procedure.
• If you don’t have good spicy chilli powder then soak nearly 10 dry red chillis in warm water for 5 minutes then grind along with garlic and prepare chutney.
• You can keep this chutney for 1 week. It won’t be spoiled.
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ADAI
January 27, 2010
I am again here with one of delicious, healthy and wonderful south Indian recipe.
Have you ever heard about Adai???
This is very famous Tamilyan Recipe which can be eaten at any time. That means you can have this as your breakfast, main course, snacks, whatever you like. The dish is prepared with rice and dal and it comes under the category of dosa but you need not wait long for yeast formation unlike dosa, to make it. Since adai is combination of three dal and rice, it is wrap with high protein and carbohydrate. If basic dough is ready you can make different varieties of Adai.
Try this recipes you will really love it.
ADAI (A very traditional Tamil Dish)
Preparation time: 2 hrs 20 minutes (Approximately)
Cooking time: 20-25 minutes (Approximately)
Serving: 4 persons
Ingredients
Whole black gram dal-1/3 cup
Bengal Gram Dal-1/3 cup
Red Gram Dal-1/3 cup
Par Boiled Rice-3 cup
Cumin Seeds-4 tsp
Dry Red Chillies-1/4 cup
Fenugreek Seed-1 tsp
Asafoetida- 1 tsp
Grated Coconut-1 cup
Salt-to taste
Coconut oil-as required
Method
• Wash and soak dals, rice, fenugreek seed and red chillies for at least 2-4 hours.
• Grind this in mixer along with cumin seed, coconut and asafoetida.
• Leave the batter for 2-3 hours.
• Before preparing adai mix the batter once again.
• Meanwhile heat a pan and grease it with a drop of coconut oil.
• Take a ladleful of batter and spread like a circle on pan.
• You can put few drops of coconut oil on the edges and centre of adai to make it crispier.
• Serve hot with avail and chutney. See my chutney recipes
http://www.spoonsnforks.com/search/label/Chutney.
CALORIE COUNT
One adai contains 220 calories approximately.
TIPS
• The traditional adai is prepared with coconut but if you want you can add vegetables like cabbage, carrot, cauliflower and onion etc.
• You can also add green leafy vegetable (drumstick leaves give really excellent taste) and prepared adai but remember if you are preparing the dish for your dinner then avoid using green leafy vegetable.
I am again here with one of delicious, healthy and wonderful south Indian recipe.
Have you ever heard about Adai???
This is very famous Tamilyan Recipe which can be eaten at any time. That means you can have this as your breakfast, main course, snacks, whatever you like. The dish is prepared with rice and dal and it comes under the category of dosa but you need not wait long for yeast formation unlike dosa, to make it. Since adai is combination of three dal and rice, it is wrap with high protein and carbohydrate. If basic dough is ready you can make different varieties of Adai.
Try this recipes you will really love it.
ADAI (A very traditional Tamil Dish)
Preparation time: 2 hrs 20 minutes (Approximately)
Cooking time: 20-25 minutes (Approximately)
Serving: 4 persons
Ingredients
Whole black gram dal-1/3 cup
Bengal Gram Dal-1/3 cup
Red Gram Dal-1/3 cup
Par Boiled Rice-3 cup
Cumin Seeds-4 tsp
Dry Red Chillies-1/4 cup
Fenugreek Seed-1 tsp
Asafoetida- 1 tsp
Grated Coconut-1 cup
Salt-to taste
Coconut oil-as required
Method
• Wash and soak dals, rice, fenugreek seed and red chillies for at least 2-4 hours.
• Grind this in mixer along with cumin seed, coconut and asafoetida.
• Leave the batter for 2-3 hours.
• Before preparing adai mix the batter once again.
• Meanwhile heat a pan and grease it with a drop of coconut oil.
• Take a ladleful of batter and spread like a circle on pan.
• You can put few drops of coconut oil on the edges and centre of adai to make it crispier.
• Serve hot with avail and chutney. See my chutney recipes
http://www.spoonsnforks.com/search/label/Chutney.
CALORIE COUNT
One adai contains 220 calories approximately.
TIPS
• The traditional adai is prepared with coconut but if you want you can add vegetables like cabbage, carrot, cauliflower and onion etc.
• You can also add green leafy vegetable (drumstick leaves give really excellent taste) and prepared adai but remember if you are preparing the dish for your dinner then avoid using green leafy vegetable.
Cauliflower Curry in Cashew Nut Gravy
January 26, 2010
Today I will give you one of my own created gravy recipe which iyou can enjoy with your chapattis or pulao.It is made from everyone’s favourite cauliflower.
It is very easy to make and tasty also.
Cauliflower curry in cashew nut gravy
Preparation time: 20 minutes
Cooking time: 20-25 minutes (Approximately)
Serving: 4 persons
Ingredients
Culiflower-3 cups or 1 medium in size (Separated into small florets)
Oil-4 tbs
Onion-2 medium (Cut in cubes)
Ginger-2 inch
Tomatoes-2
Cumin seeds-2 tsp
Coriander Powder-1 tsp
Turmeric powder-1/2 tsp
Chilli Powder-2 tsp
Cashew nut-1/4 cup
Green cardamom-2
Clove-3
Cinnamon-1 inch
Black cardamom-1
Bay leaf-1
Salt-to taste
Coriander leaves-for garnish
Method
• Soak cashew nut and all whole gram masala (green cardamom,clove,cinnamon,black cardamom) in warm water for 10 minutes
• Grind and make a fine and smooth paste from it. Keep aside.
• Wash cauliflower florets properly.
• Take a pan and heat 1 tsp oil in that.
• Now put the cauliflower florets in this along with little salt and fry it till it is half cooked.
• Remove it from flame.
• Now in same pan heat 1 tsp oil.
• Add cubed onion in this and fry till it turns to little golden brown colour.
• Remove it from pan and allow it get cool down.
• Then grind the onion into fine paste. Keep aside.
• Now cut the tomatoes and ginger.
• Put it in mixer jar and grind it with cumin paste to smooth paste.
• Take a pan and heat remain oil in this.
• Add onion paste and bay leaf into this and fry till it start leaving oil from it.
• Then add tomato paste in this along with coriander powder, turmeric powder and chilli powder and keep steering it till masala turns to thick paste.
• Now add cashew nut paste in this and fry till it reaches to a creamy consistency.
• Put the fried cauliflower florets in this along with salt and steer it.
• Put lid and cook cauliflower in this masala for 5-8 min in medium heat.
• Garnish with coriander leaves and serve hot.
TIPS
• Instead of oil use unsalted butter instead of oil, the dish will be more tasty.
• Fry onion very carefully, it should not get burn at all.
• When you put cashew nut paste to onion tomato paste remember you should keep steering it or else the paste will get burned immediately.
• Fry all masala paste only in low flame.
• If you feel that masla getting stick to pan then add little milk in this but remember to put salt only after you add milk.
Today I will give you one of my own created gravy recipe which iyou can enjoy with your chapattis or pulao.It is made from everyone’s favourite cauliflower.
It is very easy to make and tasty also.
Cauliflower curry in cashew nut gravy
Preparation time: 20 minutes
Cooking time: 20-25 minutes (Approximately)
Serving: 4 persons
Ingredients
Culiflower-3 cups or 1 medium in size (Separated into small florets)
Oil-4 tbs
Onion-2 medium (Cut in cubes)
Ginger-2 inch
Tomatoes-2
Cumin seeds-2 tsp
Coriander Powder-1 tsp
Turmeric powder-1/2 tsp
Chilli Powder-2 tsp
Cashew nut-1/4 cup
Green cardamom-2
Clove-3
Cinnamon-1 inch
Black cardamom-1
Bay leaf-1
Salt-to taste
Coriander leaves-for garnish
Method
• Soak cashew nut and all whole gram masala (green cardamom,clove,cinnamon,black cardamom) in warm water for 10 minutes
• Grind and make a fine and smooth paste from it. Keep aside.
• Wash cauliflower florets properly.
• Take a pan and heat 1 tsp oil in that.
• Now put the cauliflower florets in this along with little salt and fry it till it is half cooked.
• Remove it from flame.
• Now in same pan heat 1 tsp oil.
• Add cubed onion in this and fry till it turns to little golden brown colour.
• Remove it from pan and allow it get cool down.
• Then grind the onion into fine paste. Keep aside.
• Now cut the tomatoes and ginger.
• Put it in mixer jar and grind it with cumin paste to smooth paste.
• Take a pan and heat remain oil in this.
• Add onion paste and bay leaf into this and fry till it start leaving oil from it.
• Then add tomato paste in this along with coriander powder, turmeric powder and chilli powder and keep steering it till masala turns to thick paste.
• Now add cashew nut paste in this and fry till it reaches to a creamy consistency.
• Put the fried cauliflower florets in this along with salt and steer it.
• Put lid and cook cauliflower in this masala for 5-8 min in medium heat.
• Garnish with coriander leaves and serve hot.
TIPS
• Instead of oil use unsalted butter instead of oil, the dish will be more tasty.
• Fry onion very carefully, it should not get burn at all.
• When you put cashew nut paste to onion tomato paste remember you should keep steering it or else the paste will get burned immediately.
• Fry all masala paste only in low flame.
• If you feel that masla getting stick to pan then add little milk in this but remember to put salt only after you add milk.
Methi (Fenugreek leaves) Paratha
January 24, 2010
From long time my husband was telling that I have not done something new with my chappati section. So was thinking what to do??
He does not eat green leafy vegetable much and I always search some few ideas to feed him leafy vegetables. Today I mixed up his desire and my need altogether in methi (Fenugreek leaves) Paratha.
Normally he eats three roti or chappati everyday but today he had four. I was very happy that my plan was successful.
Thought of sharing this recipe with all of you. Try this and tell me how it is??
Methi (Fenugreek leaves) partha
Preparation time: 15 minutes
Cooking time: 20 minutes
Serving: 4 persons
Ingredients
Whole Wheat Flour-3 cups
Fenugreek (Methi) leaves-1 ½ cups
Onion-1 medium(Finely chopped)
Ginger garlic paste-1 tsp (Optional)
Oil-1 tbs
Salt-to taste
Cumin Seeds-1 tsp
Turmeric Powder-1/2 tsp
Chilli Powder-2 tsp
Dry Mango (Ammachur) powder-1 tsp or to taste
Oil- as required to make parathas
Method
• Clean and chop the fenugreek leaves.
• Wash the leaves properly and keep aside.
• Now heat 3 tsp oil in a pan.
• Add cumin seeds into it.
• Once cumin seeds change its colour then add onion.
• Fry onion till it becomes transparent.
• Add ginger garlic paste (I have used only grated ginger here).
• Fry it till it leaves its raw smell.
• Then add all powder masala along with fenugreek leaves.
• Cook till leaves become tender and cooked well.
• Allow it to get cool down.
• Now take wheat flour in a big bowl.
• Add the cooked fenugreek leaves in this along with sufficient water to make soft dough.
• Keep it closed for 10-20 minutes.
• Knead the dough again.
• Make equal size of ball from the dough.
• Roll the balls, in the shape of circle, by dusting some flour on top, with the help of chapatti roller.
• Place them one by one on hot pan.
• Cook both side and add little oil to make soft parathas.
• Serve hot with raitha and any side dish you wish.
TIPS
• Always cut the fenugreek leaves before wash then it will be not bitter in taste.
• Ginger garlic paste is optional in this recipe and if you want you can add only crushed garlic or grated ginger.
• If you want to make spicy parathas then add little green chutney in this.
From long time my husband was telling that I have not done something new with my chappati section. So was thinking what to do??
He does not eat green leafy vegetable much and I always search some few ideas to feed him leafy vegetables. Today I mixed up his desire and my need altogether in methi (Fenugreek leaves) Paratha.
Normally he eats three roti or chappati everyday but today he had four. I was very happy that my plan was successful.
Thought of sharing this recipe with all of you. Try this and tell me how it is??
Methi (Fenugreek leaves) partha
Preparation time: 15 minutes
Cooking time: 20 minutes
Serving: 4 persons
Ingredients
Whole Wheat Flour-3 cups
Fenugreek (Methi) leaves-1 ½ cups
Onion-1 medium(Finely chopped)
Ginger garlic paste-1 tsp (Optional)
Oil-1 tbs
Salt-to taste
Cumin Seeds-1 tsp
Turmeric Powder-1/2 tsp
Chilli Powder-2 tsp
Dry Mango (Ammachur) powder-1 tsp or to taste
Oil- as required to make parathas
Method
• Clean and chop the fenugreek leaves.
• Wash the leaves properly and keep aside.
• Now heat 3 tsp oil in a pan.
• Add cumin seeds into it.
• Once cumin seeds change its colour then add onion.
• Fry onion till it becomes transparent.
• Add ginger garlic paste (I have used only grated ginger here).
• Fry it till it leaves its raw smell.
• Then add all powder masala along with fenugreek leaves.
• Cook till leaves become tender and cooked well.
• Allow it to get cool down.
• Now take wheat flour in a big bowl.
• Add the cooked fenugreek leaves in this along with sufficient water to make soft dough.
• Keep it closed for 10-20 minutes.
• Knead the dough again.
• Make equal size of ball from the dough.
• Roll the balls, in the shape of circle, by dusting some flour on top, with the help of chapatti roller.
• Place them one by one on hot pan.
• Cook both side and add little oil to make soft parathas.
• Serve hot with raitha and any side dish you wish.
TIPS
• Always cut the fenugreek leaves before wash then it will be not bitter in taste.
• Ginger garlic paste is optional in this recipe and if you want you can add only crushed garlic or grated ginger.
• If you want to make spicy parathas then add little green chutney in this.
Dal Makhani
January 20, 2010
Have you ever tested Dal Makhani???
If answer is no then you should really prepare this today and taste it. Dal Makhani is very rich and finger licking recipe. The recipe belongs to Punjab and has lots of fibre and protein in this since it is made with whole black gram pulses and kidney beans.
The dish needs lots of time and efforts to cook but believe me after you have done then you will never forget the taste of it. The traditional Dal Makhani is made from lots of butter and cream since today’s generation has become little health concuss so you can make some modification as per your choice with the help of my tips.
Dal Makhani
Preparation time: 20 minutes
Cooking time: 1 hrs15 (Approximately)
Serving: 4 persons
Ingredients
Whole black gram (Sabut urad) -2 cups
Kidney Beans (Rajama)-8 tbs
Oil-1 tbs Green cardamom-2
Clove-3
Cinnamon-1 inch
Black cardamom-1
Bay leaf-1
Onion-2 (Paste or finely chopped)
Ginger garlic paste-2 tsp
Tomato paste or puree-1 ½ cups
Red Chilli Powder-3 tsp
Turmeric Powder-1 tsp
Butter-4 tbs
Salt-to taste
Fresh Cream-1 cup
Chopped coriander-2 tbs (For garnish)
Method
• Wash and soak the whole black gram and kidney beans overnight or at least 8 hrs.
• Pressure cook this dal with salt for about 10-11 min or till it get cooked.
• Heat a pan and put oil in this.
• Add all whole gram masala in this. Fry till you get nice smell of masala.
• Then add chopped onion in this and fry till it turn to golden brown colour.
• Then add ginger garlic paste and fry till oil get separated from it.
• Then add tomato paste along with turmeric powder, chilli powder and butter.
• Keep steering this till masala becomes thick.
• Add cooked dal in this along with salt.
• Cook the dal in low flame till it reaches to thick consistency.
• Add cream in this and cook for another 5 minutes.
• Garnish with coriander leaves and cream.
• Serve with naan,roti,paratha or pulao.
TIPS
• Cook dal in very low flame.
• After you add dal to masala remember to steer it in every minutes or else dal will get settled down at the bottom of pan and it will get burned.
• If you don’t have whole gram masala then add gram masala powder at the end.
• For reducing calorie in the dish you can cut down oil, butter and cream quantity.
• You can add little kasuri methi (Dry Fenugreek leaves) for an extra ordinary flavour.
Have you ever tested Dal Makhani???
If answer is no then you should really prepare this today and taste it. Dal Makhani is very rich and finger licking recipe. The recipe belongs to Punjab and has lots of fibre and protein in this since it is made with whole black gram pulses and kidney beans.
The dish needs lots of time and efforts to cook but believe me after you have done then you will never forget the taste of it. The traditional Dal Makhani is made from lots of butter and cream since today’s generation has become little health concuss so you can make some modification as per your choice with the help of my tips.
Dal Makhani
Cooking time: 1 hrs15 (Approximately)
Serving: 4 persons
Ingredients
Whole black gram (Sabut urad) -2 cups
Kidney Beans (Rajama)-8 tbs
Oil-1 tbs Green cardamom-2
Clove-3
Cinnamon-1 inch
Black cardamom-1
Bay leaf-1
Onion-2 (Paste or finely chopped)
Ginger garlic paste-2 tsp
Tomato paste or puree-1 ½ cups
Red Chilli Powder-3 tsp
Turmeric Powder-1 tsp
Butter-4 tbs
Salt-to taste
Fresh Cream-1 cup
Chopped coriander-2 tbs (For garnish)
Method
• Wash and soak the whole black gram and kidney beans overnight or at least 8 hrs.
• Pressure cook this dal with salt for about 10-11 min or till it get cooked.
• Heat a pan and put oil in this.
• Add all whole gram masala in this. Fry till you get nice smell of masala.
• Then add chopped onion in this and fry till it turn to golden brown colour.
• Then add ginger garlic paste and fry till oil get separated from it.
• Then add tomato paste along with turmeric powder, chilli powder and butter.
• Keep steering this till masala becomes thick.
• Add cooked dal in this along with salt.
• Cook the dal in low flame till it reaches to thick consistency.
• Add cream in this and cook for another 5 minutes.
• Garnish with coriander leaves and cream.
• Serve with naan,roti,paratha or pulao.
TIPS
• Cook dal in very low flame.
• After you add dal to masala remember to steer it in every minutes or else dal will get settled down at the bottom of pan and it will get burned.
• If you don’t have whole gram masala then add gram masala powder at the end.
• For reducing calorie in the dish you can cut down oil, butter and cream quantity.
• You can add little kasuri methi (Dry Fenugreek leaves) for an extra ordinary flavour.
Important News
Hi everyone
I welcome every one to my renamed blog as spoonsnforks.com.There is another a good news for you all that you can create a mail ID in my domain mail.spoonsnforks.com for your personal use or for web discussion.
Feel free to contact me at subhashini@spoonsnforks.com.
I have created a group also for those who love indian food as indianfoodlover@spoonsnforks.com.
So everyone is invited here for any future discussion.
Regards
Subhashini
I welcome every one to my renamed blog as spoonsnforks.com.There is another a good news for you all that you can create a mail ID in my domain mail.spoonsnforks.com for your personal use or for web discussion.
Feel free to contact me at subhashini@spoonsnforks.com.
I have created a group also for those who love indian food as indianfoodlover@spoonsnforks.com.
So everyone is invited here for any future discussion.
Regards
Subhashini
Vegetable Rava Upma
January 08, 2010
Rava Upma, the very common and easy to make an Indian breakfast recipe. The dish belongs to south India but now it is famous and eaten in every corner of the country. It is made out of refined wheat which is called as rava or suji in India. In some places or outside of country it is also called as semolina.
Rava Upma is very easy to prepare and for extra taste vegetables can be added. The dish is one of my mother’s favorite breakfasts. I still remember when I was doing my graduation then the classes were early in morning by 7am.Those days, 5 days in a week breakfast was only upma since it hardly takes time to prepare.
I will give you the recipe of Vegetables Rava Upma but if you don’t wish to add vegetables you can just avoid it and prepare it with the other mentioned ingredients.
Vegetable Rava Upma
Preparation time: 10 minutes
Cooking time: 15 minutes
Serving: 4 persons
Ingredients
Bombay Rava (Suji)-2 cups
Water-4 cups
Onion-1 medium in size (finely chopped)
Green chilies-2 (Finely chopped)
Vegetables of yours choice-like carrot,cauliflower,potato,capsicum,French beans,peas etc.-1/2 cup(washed and cut in small pieces)
Salt-to taste
For Seasoning
Ghee/Oil-2tsp
Mustard seed-1tsp
Cumin seed-1 tsp
Broken Black gram (Urad) dal-1/2 tsp
Bengal gram (Channa) dal-1 tsp
Dry Red Chilies-2
Curry leaves-4-5
Method
• Heat a pan and roast rava till it turns to light pink color.
• Remove it and put on a plate.
• In the same pan heat ghee or oil.
• Add mustard seeds, cumin seeds, broken black gram dal, Bengal gram dal, red chilies and curry leaves.
• Once the mustard seed cracked then add onion and green chilies.
• Fry till onion turn to golden brown color.
• Then add vegetables and add little salt which should be enough for vegetables alone.
• Once vegetables are cooked then add 4 cups of water.
• Allow it to boil add little salt again.
• Once water start boiling then start adding rava slowly.
• Keep steering the mix in pan while mixing rava or else there might lumps will get form.
• Once you have added all rava keep the gas flame in low and cover it with lead for couple of minutes.
• Take off flame.
• Serve hot with chutney and samber.
Calorie Count
One plate of Rava upma contains 170 calorie approximately.
TIPS
• If you want to take lesser time to cook upma then add hot water instead of cold water.
• If you want you can add little lemon juice also for different taste. Once you take off upma from flame then add nearly2-3 spoon of lemon juice.
• In the same way you can also add tomatoes, if you want, then in that case, you have to add tomatoes once vegetables are cooked.
Rava Upma, the very common and easy to make an Indian breakfast recipe. The dish belongs to south India but now it is famous and eaten in every corner of the country. It is made out of refined wheat which is called as rava or suji in India. In some places or outside of country it is also called as semolina.
Rava Upma is very easy to prepare and for extra taste vegetables can be added. The dish is one of my mother’s favorite breakfasts. I still remember when I was doing my graduation then the classes were early in morning by 7am.Those days, 5 days in a week breakfast was only upma since it hardly takes time to prepare.
I will give you the recipe of Vegetables Rava Upma but if you don’t wish to add vegetables you can just avoid it and prepare it with the other mentioned ingredients.
Vegetable Rava Upma
Preparation time: 10 minutes
Cooking time: 15 minutes
Serving: 4 persons
Ingredients
Bombay Rava (Suji)-2 cups
Water-4 cups
Onion-1 medium in size (finely chopped)
Green chilies-2 (Finely chopped)
Vegetables of yours choice-like carrot,cauliflower,potato,capsicum,French beans,peas etc.-1/2 cup(washed and cut in small pieces)
Salt-to taste
For Seasoning
Ghee/Oil-2tsp
Mustard seed-1tsp
Cumin seed-1 tsp
Broken Black gram (Urad) dal-1/2 tsp
Bengal gram (Channa) dal-1 tsp
Dry Red Chilies-2
Curry leaves-4-5
Method
• Heat a pan and roast rava till it turns to light pink color.
• Remove it and put on a plate.
• In the same pan heat ghee or oil.
• Add mustard seeds, cumin seeds, broken black gram dal, Bengal gram dal, red chilies and curry leaves.
• Once the mustard seed cracked then add onion and green chilies.
• Fry till onion turn to golden brown color.
• Then add vegetables and add little salt which should be enough for vegetables alone.
• Once vegetables are cooked then add 4 cups of water.
• Allow it to boil add little salt again.
• Once water start boiling then start adding rava slowly.
• Keep steering the mix in pan while mixing rava or else there might lumps will get form.
• Once you have added all rava keep the gas flame in low and cover it with lead for couple of minutes.
• Take off flame.
• Serve hot with chutney and samber.
Calorie Count
One plate of Rava upma contains 170 calorie approximately.
TIPS
• If you want to take lesser time to cook upma then add hot water instead of cold water.
• If you want you can add little lemon juice also for different taste. Once you take off upma from flame then add nearly2-3 spoon of lemon juice.
• In the same way you can also add tomatoes, if you want, then in that case, you have to add tomatoes once vegetables are cooked.
Palak Chutney (Recipe from Spicy Andhra)
January 06, 2010
I am again here to give you another chutney recipe today which belongs to Andhra Pradesh.
Andhra Pradesh is very famous for their chutney and pickle recipes. Their main food includes chutney, pickle, samber, any one kind of pappu (dal), rasam, some dry curries, papad and dhahi (curd) along with rice.
Since at present I am in Dubai and fortunately I got to learn Andhra food from Mrs J Leela who is my husband's collegue wife.
I will share some of recipes what I learnt from her. I am grateful to her for giving me this opportunity to learn another kind of food and add to my knowledge.
So here it is:
Palak (spinach) Chutney
Preparation time: 10 minutes
Cooking time: 5 minutes
Serving: 4 persons
Ingredients
Palak (Spinach): 2 cup washed and chopped
Oil-2 tsp
Tamarind-one small lemon size (soaked in warm water)
Black Gram (Urad) Dal-2 tbs
Bengal Gram (Channa) Dal-3 tbs
Mustard Seeds (Rai Dana)-1 tsp
Dry Red Chilis-4-5
Green Chillis-2-3
Salt-to taste
Method:
• Heat ½ tsp oil in a pan and add mustard seeds, black gram dal, red chilies and Bengal gram dal.
• Fry these in low flame till it reaches to light pinkish color.
• Remove it from pan and allow it to cool.
• Then in same pan heat one tsp oil and put palak leaves and green chilies in that and fry till it get cooked and tender.
• Remove and cool it.
• Now in a mixer chutney jar take the items what we have done in first step.
• Grind it till it becomes a powder like rava then add tamarind and palak in this and grind again till it reaches to good chutney thickness.
• Add salt and grind it again.
• Serve with hot rice and dal.
I am again here to give you another chutney recipe today which belongs to Andhra Pradesh.
Andhra Pradesh is very famous for their chutney and pickle recipes. Their main food includes chutney, pickle, samber, any one kind of pappu (dal), rasam, some dry curries, papad and dhahi (curd) along with rice.
Since at present I am in Dubai and fortunately I got to learn Andhra food from Mrs J Leela who is my husband's collegue wife.
I will share some of recipes what I learnt from her. I am grateful to her for giving me this opportunity to learn another kind of food and add to my knowledge.
So here it is:
Palak (spinach) Chutney
Preparation time: 10 minutes
Cooking time: 5 minutes
Serving: 4 persons
Ingredients
Palak (Spinach): 2 cup washed and chopped
Oil-2 tsp
Tamarind-one small lemon size (soaked in warm water)
Black Gram (Urad) Dal-2 tbs
Bengal Gram (Channa) Dal-3 tbs
Mustard Seeds (Rai Dana)-1 tsp
Dry Red Chilis-4-5
Green Chillis-2-3
Salt-to taste
Method:
• Heat ½ tsp oil in a pan and add mustard seeds, black gram dal, red chilies and Bengal gram dal.
• Fry these in low flame till it reaches to light pinkish color.
• Remove it from pan and allow it to cool.
• Then in same pan heat one tsp oil and put palak leaves and green chilies in that and fry till it get cooked and tender.
• Remove and cool it.
• Now in a mixer chutney jar take the items what we have done in first step.
• Grind it till it becomes a powder like rava then add tamarind and palak in this and grind again till it reaches to good chutney thickness.
• Add salt and grind it again.
• Serve with hot rice and dal.
Eggless Vanilla Cup Cake
January 06, 2010
GOOD Evening
Till now we have done only cooking!!!!!
We will do something different today but what?
Hmmmmmmmmm Baking.Oh yes baking
I will give today a recipe of egg less cup cake. It’s very delicious and very easy to make.
Eggless Vanilla Cup Cake
Preparation time: 15 minutes
Cooking time: 25 minutes
Quantity: 8 nos.
Ingredients
All purpose flour (Maida) - 1 1/2 cup
Soda bi carbonate-1 tsp
Baking powder-1 tsp
Vanilla Powder-1 tsp
Condensed milk-150 ml
Milk-1 cup
Sugar-1 tbs (Powdered)
Melted butter-1/2 cup
Salt-a pinch
Tutee fruity-4 tbs
Method
• Pre heat oven in 150 degree C.
• Mix soda bi carbonate, baking powder and all purpose flour together.
• Sieve this mixture and add vanilla powder. Keep aside.
• Now in a bowl, put melted butter powdered sugar, condensed milk.
• Beat this mixture till it reaches to nice thickness like cream.
• Now in the same bowl, start adding the flour, one by one spoon, and mix well.
• If the mixture starts getting very thick then add little milk and mix well till you reach the nice cake thickness paste.
• Take cup cake tray and put cup cake paper in that.
• Put nearly 1 ½ or 2 tbs cake mix in this.
• Add tutee fruity from top.
• Keep the tray in preheated oven for 5 min in 200 degree C.
• Then reduced the temperature to 150 degree C and put for 12 minutes.
• That’s all it is done
• You can enjoy this for your evening snacks.
Calorie count
One cup cake has 195 calories approximately.
TIPS
• You want to enjoy the lesser calorie cake then don’t add sugar in this and add soya milk instead of dairy milk.
• Cup cake is very easy to carry so you can enjoy this with your travel time.
• Instead of tutee fruity you can also put any dry fruits as you desire.
• Believe this cake is as tasty as your egg cup cake. Try this you will really enjoy the vegetarian cooking.
GOOD Evening
Till now we have done only cooking!!!!!
We will do something different today but what?
Hmmmmmmmmm Baking.Oh yes baking
I will give today a recipe of egg less cup cake. It’s very delicious and very easy to make.
Eggless Vanilla Cup Cake
Preparation time: 15 minutes
Cooking time: 25 minutes
Quantity: 8 nos.
Ingredients
All purpose flour (Maida) - 1 1/2 cup
Soda bi carbonate-1 tsp
Baking powder-1 tsp
Vanilla Powder-1 tsp
Condensed milk-150 ml
Milk-1 cup
Sugar-1 tbs (Powdered)
Melted butter-1/2 cup
Salt-a pinch
Tutee fruity-4 tbs
Method
• Pre heat oven in 150 degree C.
• Mix soda bi carbonate, baking powder and all purpose flour together.
• Sieve this mixture and add vanilla powder. Keep aside.
• Now in a bowl, put melted butter powdered sugar, condensed milk.
• Beat this mixture till it reaches to nice thickness like cream.
• Now in the same bowl, start adding the flour, one by one spoon, and mix well.
• If the mixture starts getting very thick then add little milk and mix well till you reach the nice cake thickness paste.
• Take cup cake tray and put cup cake paper in that.
• Put nearly 1 ½ or 2 tbs cake mix in this.
• Add tutee fruity from top.
• Keep the tray in preheated oven for 5 min in 200 degree C.
• Then reduced the temperature to 150 degree C and put for 12 minutes.
• That’s all it is done
• You can enjoy this for your evening snacks.
Calorie count
One cup cake has 195 calories approximately.
TIPS
• You want to enjoy the lesser calorie cake then don’t add sugar in this and add soya milk instead of dairy milk.
• Cup cake is very easy to carry so you can enjoy this with your travel time.
• Instead of tutee fruity you can also put any dry fruits as you desire.
• Believe this cake is as tasty as your egg cup cake. Try this you will really enjoy the vegetarian cooking.
Curd Rice
January 03, 2010
Now it’s time of another south Indian healthy recipe i.e., curd rice. You can eat curd rice in any kind of illness even in cold and cough provided the curd is fresh.In my in-law house the curd rice is prepared with lots of method and with different ingredients.
This is one of very important food in all over south India and there is reason behind of this. Since most of place in south is very hot, particularly Tamilnadu, and people get dehydrated very soon, if they don’t take sufficient fluid. That’s why it is always prefer to take curd rice if you stay in south India.Here is recipe for it:-
Curd Rice
Preparation time: 5 minutes
Cooking time: 15 minutes
Serving: 2 persons
Ingredients
Rice-1 cup (Washed and soaked)
Curd-1 cup
Milk-1 1/2 cup
Water-2 1/2 cup
Salt-to taste
For Seasoning
Oil-1 tsp
Mustard seed (Rai Dana)-1 tsp
Broken Black gram dal(Urad Dal)-1/2 tsp
Curry leaves
Grated ginger-1/2 tsp
Asfetida-1/2 tsp
Method
• Cook rice along with water and milk till it becomes very soft. For making thisvery easy cook rice in pressure cooker.
• Once rice is cooked allow it to get cool down
• Mashed the cook rice nicely with curd and salt and keep aside.
• Then heat oil in a pan and add all seasoning items.
• Season the curd rice with this.
• Serve with pickle.
Calorie Counter
One bowl of curd rice contains 250-300 calories approximately.
Tips
• If you are suffering with loose motion then don’t add milk while cooking rice you can add 4 cups of water. Even don’t season it.
• If you are prepare curd rice for some function or occasion then you can add some fruits in this like grapes, pinapple, apple or with fried dry fruits whatever you like.
• If you are on diet and want to reduce weight then don’t eat curd rice in night. Since it contains high calorie.
• Curd rice is very easily digestible that’s why it’s very safe for infants more than 8 months.
• If you are preparing curd rice for travel then cook rice with only water and mashed with milk. Then add only 2-3 spoon of curd and mix well. In this procedure curd rice will stay longer.
Now it’s time of another south Indian healthy recipe i.e., curd rice. You can eat curd rice in any kind of illness even in cold and cough provided the curd is fresh.In my in-law house the curd rice is prepared with lots of method and with different ingredients.
This is one of very important food in all over south India and there is reason behind of this. Since most of place in south is very hot, particularly Tamilnadu, and people get dehydrated very soon, if they don’t take sufficient fluid. That’s why it is always prefer to take curd rice if you stay in south India.Here is recipe for it:-
Curd Rice
Preparation time: 5 minutes
Cooking time: 15 minutes
Serving: 2 persons
Ingredients
Rice-1 cup (Washed and soaked)
Curd-1 cup
Milk-1 1/2 cup
Water-2 1/2 cup
Salt-to taste
For Seasoning
Oil-1 tsp
Mustard seed (Rai Dana)-1 tsp
Broken Black gram dal(Urad Dal)-1/2 tsp
Curry leaves
Grated ginger-1/2 tsp
Asfetida-1/2 tsp
Method
• Cook rice along with water and milk till it becomes very soft. For making thisvery easy cook rice in pressure cooker.
• Once rice is cooked allow it to get cool down
• Mashed the cook rice nicely with curd and salt and keep aside.
• Then heat oil in a pan and add all seasoning items.
• Season the curd rice with this.
• Serve with pickle.
Calorie Counter
One bowl of curd rice contains 250-300 calories approximately.
Tips
• If you are suffering with loose motion then don’t add milk while cooking rice you can add 4 cups of water. Even don’t season it.
• If you are prepare curd rice for some function or occasion then you can add some fruits in this like grapes, pinapple, apple or with fried dry fruits whatever you like.
• If you are on diet and want to reduce weight then don’t eat curd rice in night. Since it contains high calorie.
• Curd rice is very easily digestible that’s why it’s very safe for infants more than 8 months.
• If you are preparing curd rice for travel then cook rice with only water and mashed with milk. Then add only 2-3 spoon of curd and mix well. In this procedure curd rice will stay longer.
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