Posts Tagged Food

Spicy Colocasia

Dec 31

Posted by ambu in Food, Recipes | No Comments

colocasia2.jpg​

Ingredients:

Seppankizhangu (Taro root aka colocasia)- 1/2 kilo
Tomato-1 medium-chopped fine
Onion-1 medium- chopped fine
Chilli powder- 1 tsp
Ajwain seeds (omam)-2 tsp
Gram flour- 2 tbsp
Curry leaves- 1 sprig
Coriander leaves for garnish
Oil
Salt to taste

Method:

Wash the tuber to remove all the mud and boil in the pressure cooker for 2-3 whistles. Cool, peel and cut into 1/2 inch thick round pieces. Coat the cut pieces with Gram Flour and salt. Deep fry and keep aside.

Heat oil in a pan, add crushed ajwain seeds, curry leaves, onion and saute for 2 minutes. Add tomato, chilli powder and salt and continue to saute till onion and tomato cook well and blend. Add the fried pieces and toss. Garnish and serve as a starter or as accompaniment to food.

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Tomato Chutney

Jan 14

Posted by ambu in Food, Recipes | No Comments

tchutney.jpg

Ingredients:

Ripe Tomatoes- 0.5 kg
Chilli powder- 2 tsp
Turmeric powder- 1 tsp
Fenugreek seeds- 1 tsp
Sugar- 1 tsp
Asafoetida powder- 0.5 tsp
Oil- 2-3 tbsp
Salt to taste.

Method:

Dry roast the fenugreek seeds until dark brown. Powder and keep aside. Grind the tomatoes in a blender to pulp. Heat the oil in a tall, heavy bottomed vessel and add the tomato pulp. Keep stirring on low fire to make sure it does not burn. When all the extra moisture has evaporated, add all the powders, sugar and salt. Mix well and heat for a few more minutes. Remove from fire. Cool and store in a airtight jar. Goes well with Dosas, Idlis and even bread.

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Vegetable Kurma

Mar 23

Posted by ambu in Food, Recipes | No Comments



50 gms French beans- Remove strings and cut into half inch pieces.
50 gms carrot- cubed
50 gms potato- peeled and cubed
50 gms shelled peas
50 gms turnip or knol khol- peeled and cubed

Pressure cook the vegetables with minimum water and required salt and keep aside.

Grind together:-

3 medium onion peeled and chopped
3 green chillies
1″ piece of ginger- peeled and chopped
A fist ful each of mint leaves and coriander leaves- washed and chopped
4-5 garlic pods- peeled
1 tsp garam masala (alternately, you can use 2 each of cardamom, cloves and cinnamon)
1 tsp aniseed
salt for the masala

Soak and grind separately:-

6-7 whole cashews
2 tsps poppy seeds (khus khus)

Blanch in hot water, peel and grind:-
2 medium tomatoes.

Heat oil in a pan, add the ground masala and fry till oil oozes out, add the vegetables, ground tomatoes and boil for some time. Finally add the cashew/khus khus paste, blend well and remove from fire. Adjust salt if required.

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Corn Curry

Dec 27

Posted by ambu in Food, Recipes | No Comments





Ingredients:
Boiled Corn- 400 ml
Onions- 2- chopped fine
Coconut milk- from 1/2 coconut or reconstitute from powder
Oil- 3 tbsp
Salt to taste

Grind together:
Coriander seeds- 1 tsp
Green chillies-5 small
Cloves-3
Cinnamon- 1 inch piece
Khus Khus- 3 tsps
Garlic- 6 pods

Method:

Heat oil in a pan, add onions. After some time, add the ground masala paste. Fry on low flame till the raw smell disappears and then add corn and the coconut milk. Add salt and boil for some time. Remove from fire and serve with rotis or parathas.

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Paruppu Poli (Dal Paratha) and Carrot Pickle

Dec 18

Posted by ambu in Food, Recipes | No Comments

Paruppupoli

Ingredients:
For the dough:
1 Cup (240 ml) Wheat flour
½ Cup maida
3 tbsp vegetable oil
1 tsp salt or to taste
water

For the stuffing:

1/3 Cup Channa dal
3 green chillies
¾” ginger
1 tsp oil
salt to taste

Method:
Dough:
Mix the flours and salt. Add the oil and blend well. Add water little by little until the dough is of usual roti dough consistency and keep aside.

Stuffing:
Soak the channa dal for 20 minutes and then pressure cook with very little water until soft. Drain the water (Can be used to make the roti dough or as stock) and grind to a paste with chillies, ginger and salt. Heat oil and cook this dal mixture on low heat until all water is evaporated. Cool and make into balls the size of a small lime.

Poli:
Divide the dough into small balls, the size of a normal lemon. Roll one ball into a circle of about 3.5” diameter. Keep a ball of stuffing and flatten the same. Fold the ends of the poli and seal well. Roll again into a circle of about 6” carefully, using dry flour to roll. Cook on a griddle using a little oil until both sides are cooked and form brown spots. Repeat with the remainder of dough and stuffing. Serve hot with carrot pickle or any other regular mango or lemon pickle and curd.

Quick Carrot Pickle

Ingredients:

1 Cup (240 ml) carrots cut into juliennes.
2 tsps Methi Dal*
2 tsps Mustard Dal*
1 ½ tbsp Mustard oil or Vegetable Oil
1 tsp Chilli powder
1 tsp Salt
½ tsp Nigella seeds
¼ tsp Turmeric powder
¼ tsp asafetida powder

Method:

Mix all the above ingredients except oil in a dish. Heat oil and add to the mixture. Mix well. The pickle is ready for eating. Stays fresh upto a week with refrigeration. This goes well with different rotis, puris and chappathis.

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