9/04/2015
by
sudhihere
Rice cooker is good for Rice n Khidhadi, that's what my Husband thought so and argued. Well not only I proved him wrong, I surprised him with Tea made in the Rice Cooker and there was no difference in taste. Give it a try !!
Ingredients
- Milk, Tea, Sugar, Ginger, Cardamom Powder & Tea Masala (Optional)
Recipe
- Heat the Milk in Rice Cooker for 5 minutes,
- Add Tea & Sugar and let it cook for 5 more minutes,
- Add Ginger & Cardamom Powder, optionally add Tea Masala and let is cook for 5 more minutes,
- Check on the Tea, and keep stirring every 2 minutes, cook for 7-8 more minutes,
- And your favorite Tea is ready without the Stove !! Enjoy as you like it ...
9/02/2015
by
sudhihere
When I am hungry but want to enjoy healthy Indian food, one of the dish I consider is anything with Rava. I love Rava Uttapam, since it take least efforts and time,
Ingredients
- For batter: 1 Cup Semolina / Rava, 1 Cup Yogurt, Salt to taste
- For topping, I've used Onion, Tomatoes, Red & Green Bell Peppers and Coriander Leaves
Recipe
- In a bowl, add Semolina, Salt & Yogurt, mix it well; add ½ cup water,
- Mix it well, make sure no lumps are there and it is not too thick or thin,
- Heat a tawa on medium flame, add oil; once it's medium hot, add batter (it should spread automatically),
- Add the topping evenly, use as less possible to ensure they are cooked,
- Add one tsp oil on the edge, let it cook for 5 minutes.
- After 5 minutes, flip it; then cook for 2 minutes face down,
- Flip again after 2 minutes and then cook for 2 more minutes,
The Crispy Rava Uttapam is ready, enjoy it with Peanut Chutney or tea.
9/02/2015
by
sudhihere
Indian Dishes are usually accompanied by Chutney, different region or different dishes uses Chutneys of different taste and form. My husband loves 'Peanut Chutney', and he enjoys it with almost anything,
Ingredients
- Roasted Peanuts, Onion, Tamarind Pulp, Dry Red Chilies, Turmeric Powder
- Sugar (optional), Asafoetida, Garlic & Salt
Recipe
- In a pan, heat oil and garlic, saute for a 2 mins,
- Once garlic leaves the raw smell, add chopped onion add asafoetida,
- Once onions turns translucent, add dry red chilies,
- Cook until the you see Onion turning brownish, then add roasted peanuts,
- Mix it well and add little turmeric powder, then add tamarind pulp,
- Mix well and let it cool for a while [Tip - do not wash the pan yet !],
- Throw the mix into blender and make coarse mixture (add 4 to 5 tbsp water as required),
- Heat the same pan, add the coarse mixture,
- The Peanut Chutney is ready, enjoy it with Paratha, Uttapam or as a side,
8/27/2015
by
sudhihere
Bhindi or Okra is full of nutrients and is a vegetable that can be used in various forms. It's used in Curry, Sambhar, Korma etc; I'm preparing it with Onion and various dry spices, hence calling it 'Masala Bhindi',
Ingredients
- Bhindi / Okra, Oil, Onion, Tomatoes, Garlic, Cumin Seeds, Fenugreek Seeds, Asafoetida
- Garam Masala, Coriander Powder, Red Chilli Powder, Turmeric Powder & Salt
Recipe
- In a pan, heat oil, add asafoetida, fenugreek seeds, cumin seeds and garlic, saute for a 2 mins,
- Once garlic leaves the raw smell, add chopped onion,
- Once onions turns transluecent, add Bhindi,
- Cook until the you see Onion and/or Bhindi turning brownish,
- Add tomatoes, red chilli powder, turmeric powder, garam masala & coriander powder, mix it well.
- Also add Garlic-Red Chilli Powder chutney to it and mix it well,
- As you see the Tomatoes turning softer/mushy, add finely chopped coriander leaves,
- Mix it well and cook it for 2-5 more minutes,
- Masala Bhindi is ready, enjoy it with fresh Fulka Roties or as a side,
8/27/2015
by
sudhihere
Daal Tadka probably doesn't need any introduction, it's very popular dish that you'd find almost in any Indian restaurants. There are several variations and everyone likes them their own way, let's see,
Ingredients
- Daal: Tuar (Pigeon Pea), Masoor (Red Lentil), Urad (Black Gram), Chana (Bengal Gram)
- Ghee (Clarified Butter), Cumin Seeds, Mustard Seeds, Bay Leaf, Green Chili, Curry Leaves, Onion
- Asafoetida, Ginger, Garam Masala, Coriander Powder, Red Chili Powder, Turmeric Powder & Salt
Recipe
- Mix equal amount of Tuar Daal, Masoor Daal, Urad Daal and Chana Daal.
- Add all the Daal, and triple amount of water & Ginger into pressure cooker, cook until 4 whistle.
- In a dip pan, add Ghee,
- Add asafoetida, cumin seeds, coriander seeds, curry leaves, bay leaf and red chilies,
- Let it cook for 5 minutes, add green chilies and chopped onion,
- Once onions turns translucent, add tomatoes,
- Add rest of the dry spices and cook for 1-2 minutes,
- Add the boiled Daal mix and cook for 15 minutes,
- Add lemon and cook for 2 more minutes, top it with Coriander leaves,
- The Yellow Daal is ready to be consumed, but Tadka is not,
- For Tadka, heat oil in a pan, add cumin seeds and dry red chilies,
- Pour it on the Yellow Daal, yummy Tadka Daal is ready,
7/11/2015
by
sudhihere
Tindora are prepared in different ways and I thought to give a twist to the preparation, and it turned out perfect. I grounded the masala, stuffed the Tindora and steamed it before sizzling them. Let's cook it,
Ingredients
- Fresh Tindora (Indian Gourd), Gram Flour (Besan), Garlic, Lime, Cilantro
- Turmeric Powder, Chilli Powder, Cumin-Coriander Powder, Jaggery, Salt
- Oil, Fennel Seeds, Dry Red Chillies, Coriander Seeds, Cumin Seeds
Recipe
- We'll roast the Gram Flour, otherwise it tastes Raw and roasting it sweetens the taste.
- Roast the Gram Flour, keep stirring it, until it turns brown,
- I used grounded masala, I roasted the Dry Red Chillies, Coriander Seeds and Cumin Seeds,
- Once they are finely roasted, crush them in mixer to turn powder form,
- Slit the Tindora into half, do not cut them, as we will stuff masala inside.
- We are done with all the preparations, next let's prepare the feeling for Tindora.
- Mix the roasted gram flour, cilantro, fennel seeds, grounded masala, red chilli powder, turmeric powder, lime juice, cumin-coriander powder, jaggery and salt together; add oil to mix it well,
- Fill the masala into half slit Tindora, also keep some masala aside which we will use while cooking.
- Steam cook the Tindora, so the Tindora remains crispy, also we will need little cooking,
- Steam it for 10 minues but observe while it is being ready, not to overcook it,
- Heat oil in a pan and add mashed/grated garlic, asafoetida and saute till it,
- Add the Stuffed Tindora and saute it for 2-3 minutes,
- Add half cup water and let it cook for a while,
- Add remaining Masala that we saved earlier to the mix and cook it well,
- Cook on medium flame until all the water is soaked into the curry,
- Let it cool down for couple and minutes and the curry is ready to enjoy.
You can enjoy the Fresh and crispy Bharva Tindora with Fresh Fulka Roties for lunch or dinner !!
