Google
 

Shallot Sambar


This week I selected Shallot for the letter S.In Asia the shallots are mainly small and round with a reddish colour. Sauteted or cooked shallots have a sweeter taste than onions.One shallot contains twice as much vitamin C as an onion .In recipes, substitute an onion for a shallot. You will notice the difference in taste.Its more sweeter than onion.My mother -in-law used to add small onion in her onion based receipes.In our side everyone knows as Sambar onion or as Small onion.


Here I used two types of shallot.One is reddish coloured,the other one is yellow coloured.

Ingredients
  • Shallots -100gm
  • Toor dhal - 1 cup
  • Mustardseeds
  • Greenchilies -2
  • Curry leaves - 1 stick
  • Corriander leaves
  • Fenugreek- 1/4 tsp
  • Cumin powder- 1/2 tsp
  • Sambar powder -2 tsp
  • Corriander powder -1tsp
  • Chilli powder - 2 tsp
  • Turmeric powder 1/4
  • Salt for taste
  • Jaggery for taste(optional)
  • Tomato -1
  • Tamarind - 1 big lime size
  • Oil -2 tblsp
Method

Cook the toor dhal and keep aside.In the mean time peel the onion.

Heat oil in a kadai add peeled onion saute for a min and add tomato.

Then add all powders and tamarind water.

Let it cook untill raw smell of tamarind gone.

Smash the dhal ,add it to the sambar.

Simmer the stove for 5 mins . Add salt and jaggery (if needed).

Tamper mustard seeds, fenugreek,and curry leaves in 1 tblspn of oil.

Finally garnish with corriander leaves.

It goes well with Idli,dosa,rice and even for vada.

Note

Add water if its too thick.

Add rice flour if its too watery.

Before you peel keep this in oven for 30 sec and then peel it.

Or In the cold water put it for sometime and then peel to avoid crying.

This is my entry for nupur's Onehotstove

Kandhache poha

Kandhe is a Marathi word for Onion.Nowadays diet conscious people are avoiding potato.Even the procedure of doing poha is same as batate poha but the tastes differs when using onion.


Ingredients

  • Riceflakes -1 cup

  • Big Onion -1

  • Mustardseeds

  • Greenchilies -2

  • Curry leaves 1 stics

  • Corriander leaves

  • Cumin seeds- 1/2 tsp

  • Oil 1 tblsp

  • Turmeric powder 1/4

  • Asafoetida a pinch

  • salt for taste

  • sugar for taste

  • lime juice -1/2 tsp
Method

Wash the rice flakes and drain it for half an hour.Cut the onion lenthwise.

Heat oil in a kadai and add mustard seed to splutter.

Then add cumin seeds,greenchilies,curryleaves,onion.

Saute for a min ,add turmeric powder and the riceflakes and mix it up and cover with a lid.

Simmer the stove for 2-3 mins. Add salt,sugar and lemon juice according to your taste.

Finally garnish with corriander leaves and serve it hot.

Note

Its a simple dish and easy to make. If poha is hard then keep aside for about 30 minutes after washing, if its a light we can use in a few minutes.

Even we can add urid dhal and red chillies while tempering.

Rawa Idli
This week's letter is R for A to Z Indian Vegetables in Nupur's Onehotstove .I had an idea of making something out of Rawa. I got a Rawa Idli receipe from Mrs. Malliga Badrinath's (tiffen varities) book. She is a very famous author for all kinds of South Indian receipe and familiar in Tamilnadu. I tried this receipe with what I have at home and it came out well. This is slightly different from her receipe. One positive thing is no need of soaking and fermenting the batter. Its a easy and quick receipe for breakfast or supper.

Ingredients

  • Bombay Rawa - 2 cups
  • Green chillies - 10
  • Sour thick curd (skimmed) - 2 cups
  • Finely cut onions - 1/2 cup
  • Cut coriander and curry leaves - 2 tbl.sps
  • Salt - 1/2 tsps
  • Cooking soda - 1/2 tsp

For Seasoning

  • Mustard seeds - 1/4tsp
  • Black gram dhal - 1/2 tsp
  • Bengal gram dhal - 1 tsp

Method

Mix roasted rawa with curd without lumps.


Heat oil, add seasoning and cut onions.Fry for 2 or 3 minutes. Mince the chillies.

Pour over rawa, curd mixture with salt, corriander leaves, soda and minced chillies

Garnish grated coconut in a greased idli plates after that pour the batter and steam for 7 mins.

Serve hot with any chutney


Note

Batter should be thick like idli batter. If its watery, Idli's become sticky and flat.

This is my participation for Nupur's A to Z Indian vegetables inOneHotStove.

Pesarattu
I thought of making some healthy food with green gram . I heard this receipe once from my kakku(for aunt in Marathi) few months back. I tried this Andhra dish for a change, wished to share with you all.
Ingredients
  • Whole green gram -1 cups
  • Raw rice -2 Tbl sps
  • Green chillies -5
  • Onion -1
  • Ginger-1/4 inch piece
  • Salt -1tsp
For topping
  • Oil -1 tsp
  • Cumin seeds -1/2 tsp
  • Finely cut green chilies -1 Tbl.sps
  • Finely Cut onions -3/4 cup
Method

Soak green gram and rice together for overnight.

Grind to smooth paste with onion, ginger and green chilies and salt at the end.

Heat oil and fry cumin seeds,green chilies and onions for topping.

Heat a dosa pan and pour batter by spreading from centre.



Sprinkle topping mixture and press with flat ladle.



Do not turn over.Just cover with a lid.Fold and serve hot with green ginger chutney.


This dish is for RCI -andhra cuisine for Latha's magicmasala.

Banana Eggless Cake

I used the riped banana for making cake.Most of the people like fresh bananas.When its too riped they don't even touch it.Finally it will go to the garbage.So thought of making some sweet and I tried it as a tea time cake.You can bake this in any back form I used the rectangle one. Really I just love sweet in any form .

Ingredients

  • All purpose flour -2 cups
  • Margarine or butter - 125 gms
  • Milk - 1/4 cup
  • Water - 1 cup
  • Sugar - 1 cup
  • Smashed banana -1 cup
  • Vanilla essence
  • Lime juice-1 tblspn
  • Tootyfruity -1tsp (optional)
  • Soda bicarbonate - 1 tsp
Method

Heat the butter,water and sugar till the butter melts.Let them cool down. Add soda bicarbonate to the mixture. Mix flour, fruits and milk in a bowl. Mix both the mixtures. Add Vanilla essence and tooty fruity . Pour the wholebatter into a greased pan. Bake it at 180°C for 45 mins.Insert a tooth pick to check the cake is done or not.

This is my entry for coffee's MBP-may2007.

Guess what?





With riped bananas what am I going to cook?Guess before monkey eats it or wait and see on Sunday.

EgglessCake

A nice dessert thought of having on the weekend In my suddenly striked out how about cake ,but I don't have egg.With the items I have I want to do it.So I tried without egg and it really tastes good than I expect.


Batate Poha

So first one is Batate Poha (its a marathi word for potato). Even we can say it as potato poha.

Ingredients
  • Riceflakes -1 cup
  • Potato -1 -medium
  • Mustardseeds
  • Greenchili -2
  • Curry leaves 1 stick
  • Corriander leaves
  • Cumin seeds- 1/2 tsp
  • Oil 1 tblsp
  • Turmeric powder 1/4

  • Asafoetida a pinch
  • salt for taste
  • sugar for taste

  • lime juice -1/2 tsp
Method

Wash the rice flakes and drain it for half an hour. Cut the potato as small triangle or cubed.

Heat oil in a kadai and add mustard seed to splutter.

Then add cumin seeds,greenchilies,curryleaves,turmeric powder and potato .

Leave the potato till tender then add the riceflakes and mix it up and cover with a lid. Simmer the stove for 2-3 mins . Add salt, sugarand lemon juice according to your taste.

Finally garnish with corriander leaves and serve it hot.

Note

Its a simple dish and easy to make .If poha is hard then keep aside for about 30 minutes after washing, if its a light we can use in a few minutes.

Poha Series!!!
Poha is a marathi word for Rice flakes, in Tamil as Aval and in Kannada as Avalakki. I like poha very much in any form. Its a convenience food made from rice pressed as flakes.It is used in Indian cuisine .Though its used in several part of India ,its believed that originated in Maharastra and the consumption is higher than other states.We can have Poha as breakfast/supper/mini meals.In Maharastra It is given as a warm welcome snacks with sweet or with hot Chai(Tee).My mom used to do variety item in poha.I share my poha series through RCI-june by Nupur.

Here are Receipes of Poha with Vegetables.

Some simple savoury dishes are

Some sweet receipes are

Poha is also used for making a crispy evening snack with churmure(puffed rice)call it as Chivda ,is one among the Diwali dishes in my Parents House and also in Maharastrian houses.

Apple StrawberryEggless Cake
HappyMothers Day!

Today is the day for all mothers in the world.My mother is living in most southern tip of india.I am currently living in abroad. I wish her on this great day. I dedicate this apple strawberry eggless cake especially for my mother.

Ingredients

  • All purpose flour -2 cups
  • Margarine or butter - 125 gms
  • Milk - 1/4 cup
  • Water - 1 cup
  • Sugar - 1 cup
  • Vanilla sugar - 50 gm(optional)
  • Vanilla essence
  • Grated Apple - 1/2 cup
  • Grated strawberry - 1/2 cup
  • Soda bicarbonate - 1 tsp
Method

Heat the butter till the butter melts. Mix the sugar andwater. Add soda bicarbonate to the mixture. Mix flour, fruits and milkin a bowl. Mix both the mixtures. Add Vanilla essence. Pour the wholebatter into a greased pan. Bake it at 180°C for 45 mins.Insert a tooth pick to check the cake is done or not.

Panakam
It can be given as a welcome drink in hot summer season.
Ingredients
  • Jaggery -1 cup
  • Water -3 cups
  • Dried ginger powder- 1 tsp
  • Cardomom powder
  • Tamarind juice
  • Peppercorn(crushed)
  • Salt
Method

Mix the jaggery in water and dissolve it well.

Filter the ingredients in a cloth.

Add tamarind juice,dried ginger powder,Cardamom powder,Pepperand Salt.

Mix this well. Serve chilled.

Variation

Use lemon juice instead of tamarind juice.

Neermor

Its really a good drink in summer season to cool ur
body's heat.

Ingredients:
  • 200 ml of Buttermilk
  • 50 ml of Water
  • 2 to 3 Green Chillies
  • 1/2 inch Ginger or Ginger Paste
  • Small Pinch of Asafoetida
  • 3 to 4 Curry Leaves
  • Little Coriander Leaves
  • Salt as needed
Method:

Take a Food Processor and pour buttermilk, water.

Add green chillies, ginger paste, asafoetida,salt, curry leaves and coriander leaves mix well.

Pour into a glass.Chill for an hour.Ready to serve.

Variation:

You can use curd in place of buttermilk, in that case u can increase the water by double the amount.

Beat the curd till smooth.Pour water and churn the mixture well.