WISH ALL MY READERS, BLOGER FRIENDS A VERY HAPPY AND PROSPOEROUS NEW YEAR.
Dec 31, 2010
Dec 29, 2010
Muruku,chakralu or chakli what ever name it was, a popular savoury snack in South India.Muruku's are typically made with rice flour and urad dal powder,salt, chillipowder, asafoetida,ajwain or cumin seeds.Murukus are made with various combinations of flours and flavours. Let's try some coconut flavoured muruku s for this festival season....
Rice flour --- 4 cups
Roasted urad dal flour -- 1 cup
Salt -- 2 tea sp
Butter --- 1 tab sp
Coconut extract -- To mix the dough
Oil for deep frying (if you like can fry in coconut oil )
Coarsely crushed cumin and pepper powder -- 1 tea sp.
1.Sieve both flours and take in to a broad bowl.
2.Add salt,cumin,pepper powder and mix well to combine.
3. Now add butter and mix well with your hand to bring a bread crumbs stage.
4. Divide the flour in to 5-6 portions. Sprinkle coconut extract to each portion to make a thick dough (separately) just before you make murukus.
5. Make a thick dough, Keep the three eyed star disc in to the muruku maker,grease the muruku maker with little oil and place the dough in to the muruku press.
6. Make small murukus on a wet cloth or a polythene sheet.
7. Heat oil in deep frying pan to fry the muruku's
8. Take murukus carefully from wet cloth or sheet and slowly drop them in to hot oil.
9. fry the murukus in a medium heat till they turn in to nice golden color, remove from oil and place them on a absorbent paper for few minutes to remove if any excess oil.
10. When they cool to roomtemperature, store them in a ari-tight container.
Enjoy the coconut flavour murukus in this festival season..
For coconut extract grind coconut scrapings with little water and strain through a fine sieve to get a thick extract.
For fried urad dal flour dry roast urad dal in a pan and grind in to a fine powder in a coffee grinder or in a mixee.
after making the dough make murukus immediately other wise they may become hard.
take care when u add butter to make dough don't add more just fallow the measure what I have given.
Murukus retain it's color when u mix the powder with water or any other liquid just before u start frying if you mix all the dough at a time last portion of the muruku will become dark in color when you fry them in the hot oil.
Dec 23, 2010
Ivy gourd -- 1/2 kg(500 gms)
Oil --- 1 tab sp
Garlic cloves --- 5 crushed
Mustard seeds -- 1/2 tea sp
Urad dal --- 1 tea sp
Cumin seeds -- 1/2 teasp
Curry leaves -- 1 spring
Salt -- 1 teasp
Turmeric powder --1/4 tea sp
FOR MASALA POWDER:--
Seasame seeds -- 1 tad sp
Coriander seeds -- 1 tea sp
Dry coconut -- 1 tab sp (grated)
Cumin seeds -- 1 1/2 tea sp
Dry red chillies -- 5 or you can reduce according ti your taste.
1. Heat a pan and add cumin and coriander seeds, seasame seeds then add red chillies and fry till they turns in to nice golden color,now add grated dry coconut stir for a second switch off the heat and leave a side to cool.
2. Make a fine powder with above fried ingredients and leave a side.
3.Wash and wipe Ivy gourd cut the gourds in to small chunks.
4. Now heat oil in a deep frying pan add mustard seeds let them popup then add urad dal, cumin seeds, crushed garlic, curry leaves fry for a while.
5.Add Ivy gourd pieces,salt,turmeric powder give a good stir cover with a lid,reduce the flame and cook for 15 minutes,stir in between.
6.Check if the gourd pieces are cooked if not cooked again leave it in a low flame for 5 more minutes.
7.Remove the lid and add ground powder stir fry for 5 minutes to get a crisp Ivy gourd stir fry.(if you dont like crisp or deep fried then after adding the powder stir for 2 seconds and switch off the heat)
Serve hot with Rice and Sambar or tomato pappu,dosakaya pappu or any other dall you like.
Cuting the gourd is up to your choice you can cut them in to small chunks, round disc s or long pieces.
This same recipe you can make with Bitter gourd-Kakara kaya also.
Dec 21, 2010
Dec 15, 2010
Kashmiri Dum aloo is the recipe for this months IndianCookingChallenge. This recipe belongs to Kashmiri Pandits cuisine. Kashmiri cuisine has it own hundreds of years history. the main influence is Kashmiri pandit's cuisine and then it was influenced by Central Asian , Persia,Afghanistan cuisines.But the Kashmiri Pundit's cuisine is usualy gives an impotence to vegetarian recipes which containce yogurt alot.Kashmiri Pandits cuisine avoids onion, garlic,tomato and they use alot of spices like fennel seeds, turmeric,clove,cumin and many more spices ....
This Kashmiri Dum Aloo is well konown as Dum Oluv which is cooked in a spicy yogurt gravy with lots of Kashmiri chilli powder and great flavor of dry ginger. Thanks to Valli and Lata for choosing this aromatic Kashmiri recipe for this month ICC.
Baby potatoes - - 1 kg
Oil -- for deep frying the potatoes
Wash the potatoes poke with a fork soak in salted water for 20 min.
Heat oil in a deep frying pan.
After 20 min. remove the potatoes from salted water and wipe with a kitchen towel.
deep fry the potatoes in hot oil till golden remove and drain on a paper towel, keep a side.
FOR CURD MIXTURE:--
Curd -- 2 1/2 cups (yogurt)
Kashmiri chilli powder -- 1 tea sp
Dry ginger powder --1 tea sp
Cardamom powder --- 1/2 tea sp
Fennel powder --- 1 tab sp
Mix yogurt,fennel powder, kashmiri chilli powder, dry ginger powder,cardamom powder mixx well and add fried potatoes to this curd mixture combine well and leave a side.
Mustared oil --- 4 tab sp
Cloves -- 6 roasted and powdered
Asafetida -- a pinch
Salt to taste (1 tea sp)
Frim dough made with a cup of wheat flour.
Garam masala -- 1 tea sp
Cumin powder --1 tea sp
Heat mustard oil in a pan on a medium flame and add clove powder ,asafetida mix well, add 1 cup of water to and bring to a full boil.
Now add potato and curd mixtute to this boiling water mix well to combine every thing.
Seal the edges of the pan with dough and make sure that the no steam can escape give dum to the potato mixture in a very low flame for 15 minutes.
Switch off the flame remove the lid add cumin powder and garam masala, cover again quickly, leave it like that for 5 minutes.
Serve hot with rotis or naan but I enjoyed it with plain rice too.
Dec 9, 2010
Thotakura-Amaranth leaves is a very common leafy vegetable in Andhra Pradesh. In Andhra pradesh people use this green leafy vegetable in their daily cooking atleast two times in a week.Fresh amaranth leaves are usualy cooked with lentils or as stir fry, curry with tomato and onion(thota kura pulusu). This nutrious green leafy vegetable is rich in iron when we mix with lentils that will be a protein rich, healthy, delicious side dish for steamed rice or with roti.Here Iam with a recipe amaranth leaves and split mung beans (moong dal),which is a good combination with rice. Here is a version that how Imake Amaranth leaves with moong dal.
Amaranth leaves --- 2 cups chopped (1 big bundle)(chop amaranth leaves very finely for this dal can use a chopper if u can't chop finely by hand.for consistency of this recipe leaves should be very finely chopped.)
Onion -- 1 small chopped
Green chillies -- 3 slit in to two
Oil -- 1 tab sp
Mustard seeds -- 1/2 tea sp
Cumin seeds -- 1/2 tea sp
Urad dal -- 1 tea sp
Dry red chillies -- 2 broken
Curry leaves -- 1 spring
Salt -- 1tea sp(according to taste)
Turmeric -- 1/4 tea sp
1.Wash dal add 2 cups water,chopped onion,amaranth leaves,green chillies,turmeric start cooking,bring to full boil and reduce the flame to low and let it cook till done.
2.Remove from heat add salt and mix with a spoon to combine every thing no need to mash the dal.
3. Heat oil in a small pan add mustard seeds,urad dal, cumin seeds,broken dry red chillis,curry leaves and fry for a while then add this seasoning to dall and amaranth mixture mix well.
Serve hot with rice and pickle,usualy any type of pulusu(tamarind gravy) is a great combination with this dal.
Can use spinach also insted of amaranth leaves
Dec 5, 2010
My experiance with Pantua first I made this sweet they blast all over the kitchen and my kitchen is filled with oil
This disaster because of extra flour Ihave aded and I didn't knead the chenna well.
so main point is knead the chenna well in to a smooth paste (don't add water if you add water then you have to add more flour. more flour will give a result of hard texture.)
place chenna on a flat surface and knead it with your palm.
Fallow the recipe and use the flour how much given in the recipe more flour will give a result of hard balls and they may blast.
If you add less flour cheese balls may become oily or they may split in the oil at
frying time. So be carefull don't fear
I tried 3 times 3 rd time I got the right texture and taste .
Trust me and give a try to this delicious Bengali sweet PANTUA
FOR CHENNA(COTTAGE CHEESE):
Milk -- 1 liter
Lemon juice -- 1 tab sp
1. Boil milk in a pan bring to a full boil and add lemon juice stir well and let the milk curdle and bring to a full boil once more This will take 7 to 8 minutes.
2.Remove from heat and let it sit for 10 minutes then strain from a muslin cloth and hang this for few hours to remove all the water from paneer.
After this you channa is ready.
Khoya --3/4 cup
Raisins -- hand full
Mix khoya and raisins and leave a side. If you don't like to fill with khoya the leave it and can use only raisin to stuff the cheese balls.
For pantua balls:-
Chenna (paneer,cottage cheese) -- made from 1 liter milk
Ghee -- 1tea sp
Flour (plain flour,all purpose flour, maida) -- 1& 1/2 tab sp
Baking Soda -- a pinch
1. Mix all the above 4 ingredients and knead gently in to a very soft and forms in to a smooth ball.
2.Now divide this dough in to equal portions and make smooth balls.
3. Make a cup shape with this cheese ball and stuff with khoya and raisin mixture and close from all sides and form in to a smooth ball again.
For Sugar Syrup:--
Sugar -- 1 & 1/2 cup
Milk -- 1 tab sp
Cardamom powder -- 1 tea sp
1. Add 1 cup water and 1&1/2 cup sugar to a thick bottom pan let the sugar dissolve well and add 1 tab sp milk let it boil for a while bythe the time all the dirt comes to the suface,remove from heat and strain the syrup.
2. Again pour the syrup in the vessel and bring to boil and let it boil till you get a sticky syrup.Keep the syrup warm.
3. Heat Ghee in a deep frying pan keep the flame low and drop the cheese balls slowly and fry the balls in a low flame till nice golden color.
4. While frying stir the oil with a slotted spoon but not touch the balls,keep swirling the oil with out tossing or turning the chenna balls.
5. when they turn in to golden remove from the ghee. Drain well to remove the extra ghee.
6. Immerse the fried chenna balls in warm sugar syrup.
7.Allow them to soak at least for 1 hour.
Enjoy the Pantua's
This delicious Pantua's are on the way to Padmaja's celebrate sweets - bengali event by Nivedita
Nov 25, 2010
Red cabbage rice with paruppu podi is a recipe where roughly chopped red cabbage is sauted with Indian spices and mixed with cooked rice. I tried and tasted this recipe from Priya's Easy N Tasty Recipes for this months T&T by Padmaja of Seduce Your Tastebuds event by Lakshmi
Basnati rice -- 1 cup
Onion -- 1 medium
Red cabbage -- 1 cup chopped
Red chilli powder -- 1/2 tea sp
Coriander powder -- 1/2 tea sp
Curry leaves --- a few
Mustard seeds -- 1/4 tea sp
Urad dal -- 1/4 teasp
Paruppu podi -- 2 tab sp
Salt -- 1 tea sp or according to your taste
oil -- 1 tab sp
2.Heat oil in pan add mustard seeds and urad dal let them splutter.
3.Then add chopped onion and curry leaves and cook till onion become transculent.
4. Add chopped red cabbage,red chilli powder,coriander powder,salt stir well and cook for few minutes or till the red cabbage changes it's color in ti blue.
5. Now add paruppu podi stir well then add cooked rice mix well to combine every thing.
Nov 22, 2010
Rice pudding is a dessert made with rice and milk are found neary every area of the world.With different variations it is served as a poridge, dinner or dessert. When used as a dessert it is commonly served with sweetener.Recipe is almost the same in every country.The dessert is boild like Indian Kheer or payasam or baked like Sütlaç Turkish rice pudding.In France it is a creamy rice pudding cooked in both ways(boiling abd baked ways) with chopped fresh fruits and served as a dessert. Cooking method is almost same like Indian rice pudding only thing they use egg yolks, vanilla,cinnamon. It tasted really great with choped strawberrys.
RECIPE SOURCE :-- FAMOUS FRENCH DESSERTS
Milk --- 4 cups
Vanilla -- 1 pod (scrap the seeds) or 1 tea sp extract
Cinnamon -- a big pinch
Sugar -- 1/2 cup or according to your taste.
Arbirio rice -- 1 cup can use any other round short grain rice.
Unsalted butter -- 3 tab sp
Egg yolks - 2 egg yolks
Salt -- a pinch
1. Heat milk in a heavy bottom pan add vanilla extract (cut the vanilla pod and scrape the seeds in to milk if you are using vanilla pod),salt a pinch and let the milk boil in a very low flame.
2. Now boil 4 cups of water add rice and cook till half done.
3. Remove the rice from hear and strain the water.
4. Add this half done rice to the boiling milk.
5. Cover and let it cook for 40 minuts in a very low heat keep string in between.
6.Add butter and stir well.
7.Add egg yolks one by one and stir well,add cinnamon mixwell and switch off the heat.
Serve warm or cild with chopped fruits like raisins,cherries,straberrys or any other fruits you like.
This delicious creamy rice pudding goes to priya's AWED-FRENCH event by DK OF CHEFINYOU
Nov 20, 2010
How time flying so fast. It's already 1 month finished in Tripoli.When I came here I seriously thought that to post my recipes every day. but because of this chilled weather ..May be I became lazy.Any way comming to the recipe it's from Punjabi cuisine AMRITSARI ALOO. YOU CAN SERVE THIS AS A SIDE DISH OR A SNACK.Ihope potato is a favorite vegetable for every one so this one is a great choice for potato lovers with a nice blend of punjabi flavors(masala)
Aloo -- 250 gms (potato)
Onions -- 2 sliced
Ginger garlic paste -- 2 teasp
Ajwain -- 1/2 tea sp
Besan -- 1/2 cup (chickpea flour)
Coriander powder -- 1 tea sp
Red chilli powder - 1 tea sp
Garam masala powder -- 1/2 tea sp
Tandoori masala powder -- 1/2 teasp
Anardana powder -- 1/2 tea sp(dried pomegranate seeds powder)
Turmeric powder -- 1/4 tea sp
Salt -- 3/4 tea sp
Oil for deep frying
Corainder leaves -- 1 tab sp chopped
Cut Aloo in to long pieces.
Mix besan,salt,ginger garlic paste,turmeric.ajwain,garam masala,tandoori masala,1/2 tab sp oil and 2 tab sp of water mix well.
Add potato pieces to this mixture mix well to marinate and leave a side for 10 minutes to marinate.
After 10 minutes heat oil in a deep frying pan deep fry the marinated potato pieces till light gloden color.
Or you can grill the potato pieces in grill till crisp and golden color.
Remove the potato pieces from oil and keep a side.
Now heat 2 teasp s oil in a pan add onions, saute till light brown in color.
Then add remaining marinate paste (if you have) stir well for few seconds.
Now add fried potato pieces chilli powder,anardana powder stir well.
Check the taste and adjust salt, stir well to coat every thing garnish with coriander leaves.
Serve hot as a snack or a side dish with dal and rice or with roti.
enjoy your meal.
This aloo Amritsari is for Flavours of punjab at Pari's Foodelicious event started by Nayna
And also for cws-Anardhana at samayalarai and event by Priya
Nov 15, 2010
Varo a Indian praline with mixed nuts.This version of Indian praline is from Sindhi cuisine.Sindhi people make this as a Diwali special sweet.This Varo is very similar to chikki The only difference is we use jaggery in chikki in Varo it is only sugar.This months Indian Cooking Challenge recipe is Varo.After a long break again I joined ICC, Thanks Valli.Valli choosen two recipes of varo among them I tried from Simply sindhi recipes. here I go....
Mixed nuts -- 1 cup chopped (I used Almonds, Pistachios and Cashew nuts)
Dry coconut slices -- 1 tab sp
Sugar --- 1 cup
Ghee (clarified butter) --- 2 tea sp
Cardamom powder -- 1/2 tea sp
Poppy seads --- 2 tea sp (Idid'nt use poppy seads due to lack of this ingredient)
Mix all nuts,dry coconut slices and poppy seads(if using) in a bowl.
In a heavy bottomed pan heat clarified butter then add sugar cook in a low flame till the sugar melt.
Let the sugar melt and reaches the caramel stage in to a light brown color(this process will take 5 min.).
Add nuts mixture, cardamom powder and stir well to coat the caramelized sugar.
Pour this mixture on to a greased plate or on a rolling bord.
Flat the surface with a rolling pin, This has to be done very fast otherwise the mixture starts harden as soon as it removed from heat.
Make marks with a grease nife when it is little warm.
Leave it a side to set for some time.
Break in to pieces and store in a air tight container.
Nov 11, 2010
Pongali and coconut chutney or coriander chutney is my favorite since I tried and taste with eggplant gostu.A good combination with dosa and I enjoyed this with roti also.Making process of this eggplant gostu is just like baingan bharta but little difference in seasoning and we don't use tamarind in baingan bhartha.No onion and garlic in this recipe but if you like can add onion and garlic in seasoning.
Recipe Source : Chef in you
Eggplant ---1 large (kathrikkai, vankaya, brinjal)
Tamarind paste -- 1 tab sp (soak gooseberry size tamarind in hot water for 10 mi and extract juice with 1 cup water.)
Salt -- 1/ teasp or accordind to your taste
Oil -- 1 tabsp
Split black gram -- 1 tea sp(urad dal, minapappu)
Split pigeon peas -- 1 tea sp(tour dal, kandipappu)
Mustard seeds -- 1/2 tea sp
Dried red chillies -- 3 broken
Asafortida -- a pinch
Curry leaves -- a spring
Wash wipe eggplant and apply little oil .
Cook whole eggplant on direct flame on a gas stove or you can broil it in a oven till tender.
Remove from flame and let it cool,peal the skin and chop.
Mix tamarind paste with 1 cup water if you are using tamarind pulp or you like to use tamarind then extract the juice with 1 cup water and keep it ready.
Heat oil in a pan add mustard seeds let them popup then add lentils, broken red chilies and fry for a minute.
Now add tamarind juice and curry leaves cook till the raw smell of the tamarind disappear. It will take 10 to 15 min in a low flame.
Add asafoetida mix well then add chopped eggplant.
Stir well to combine every thing well and let it boil for another 5 min.
Check the consistency that should be like chutney, if it is too watery then boil for some more time.
Serve with pongali
Nov 7, 2010
Hi friends Iam back after a long break.This time Ihave taken realy a long break, Many things happened in my life. Moved in to a new country . Hope you all doing great and belated Diwali wishes to all of you. This recipe I wanted to post in my Diwali sweet series but I couldn't make it.Now I am going to start posting my recipes from today,hopefuly like how I use to post recipes before my break.The recipe is Atta laddu which I made for Diwali.
Atta -- 1 cup(whole wheat flour)
Jaggery -- 3/4 cup or you can use sugar according to your taste
Ghee (clarified butter) --- 3/4 cup
Cardamom powder -- 1/2 tea sp
Cashew nuts -- 1/4 cup broken
Raisins -- 1/4 cup
- Make sugar powder if you are using sugar or grate jaggery.
- Heat ghee in a pan fry broken cashew and risins till golden remove and leave a side.
- Add wheat flour to the same ghee and fry till atta turns into light pink in color by the time you can smell the nice aroma.It takes about 10 minutes.
- Now add fried cashew and raisins,cardamom powder mix well for a minute.
- Add grated jaggery or powdered sugar stir for 5 more minutes anf switch off the flame.
- Make golf ball size balls out of this wheat flour mixture when the mixture is still warm
- This mouth-watering atta laddu will stay for 1 month
Oct 17, 2010
Jun 28, 2010
Split urad beens --- 1 tea sp (urad dal, Minappappu)
tamarind --- 2 inch piece( or you can use 1 tea sp tamarind pulp also)
Cumin seeds ---1/2 tea sp
Dry coconut -- 2 trab sp grated
Freah coriander leaves --- 1 cup chopped
Oil -- 1 tea sp
Jun 21, 2010
Bottle gourd pieces --- 1 cup (peal the green skin and remove the seeds)
Ginger -- 1/2 tea sp chopped
Lemon juice -- 2 tea sp
salt -- a pinch (or )
honey --- 1 tea sp (if you have any urine disorders then please don't add honey)
You can use sugar also but it will increase the calories.
Blend all the ingredients in a blander in to a fine paste.
Add water mix well and serve.
If you want you can strain the juice, but wen you strain the juice fiber will be removed and that is not good for health, not recommended too.
Have this juice once in a day only.
Lemon juice -- 1 tab sp
Honey --- 1 tab sp or Rock sugar(patikabellam, Kalkanda)
Bottle gourd pieces -- 1 cup
Pineapple pieces -- 1/2 cup
cucumber pieces ---1/4 cup
ginger --1/2 tea sp chopped
Blend all above ingredients in a blender in to a smooth paste and add 2 glasses of water and blend for 1 second again.
Add 1 tab sp lemon juice and 1 tab sp honey or rock sugar(kalkanda, patikabellam) mix well to dissolve and serve.
If you are in a low calorie diet then this juice will be a good combination with any salad.
In that case don't add honey or sugar a pinch of salt will be replaced.
you want to really reduce your weight not only drinking this juice will help you have to do yoga or exercise and a 1/2 hour brisk walk also will give a good results...
Jun 13, 2010
Cooked rice --- 2 & 1/2 cups (you can use left over rice or vegetable pulav or any non-vege pulav will give great taste in this you have to remove hole spices)
Jun 12, 2010
Today is Saturday, suddenly it was raining here and weather became little pleasant. We were carving for some thing deep fried for our dinner, first we thought of making pakodis or puri and curry but suddenly amma changed her idea and this recipe was born.She didn't add potato in this and they are not regular bread rolls.Now friends try to GUESS WHAT THE MAIN INGREDIENT IS.........
Jun 7, 2010
Milk -- 1&1/2 cups
Sweetened condensed milk -- 1/2 cup
Chocolate powder -- 2 tab sp
Agar agar (china grass) powder -- 1 tab sp
Chocolate chips -- 1 tab sp
Vanilla essence -- few drops
1. Mix milk and condensed milk in a tick bottom pan and bring to a full boil then add agar agar powder mix well keep in a low flame and stir till agar agar get dissolved.
2. Remove from the heat and divied this milk in to two bowls.
3. Add vanilla essence in one bowl and chocolate powder and chocolate chips in another bowl mix well to dissolve chocolate powder.
4. Take another big bowl or 2 or 3 small bowls.
5. pour vanilla milk mixture first.
6. Next pour chocolate milk mix slowly in the middle of the vanilla milk mix leave it a side to cool then keep it in the fridge for an hour.
7. Serve chilled with any toping or with fruits.
Enjoy your dessert chilled...
Jun 5, 2010
Ahhh almost finished my raw mango recipes for this year. Raw mangoes are turned in to ripe sweet fruit so now they are in very sweet taste. If they are any raw mangoes in the market they don't taste sour but little sweet taste will be there. this sweet and sour taste mangoes are not perfect for pickles and chutneys. This sweet and sour mangoes are good for Salsa,salads and some curries but not for pickles and jams.For jam we have to use fully ripe mangoes, that gives a better taste to jam.But some people use half ripe mangoes also for jam... Who don't like jam spread on a crisp toast for break fast? Jam is my all time favorite with bread toast or a chapati or roti, that too if it is a mango jam thats it yummmm.
Mango pulp -- peal mango and cut in to bite size pieces and make pulp in a blander add 1 tab sp water if require(better make pulp without water).
Mango pulp --- 2 1/2 cups
Sugar --- 200 gms
Cloves -- 4
Cinnamon powder --1/2 tea sp
Citric acid ---- 1/4 tea sp or
lemon juice -- 1 tab sp
1.Take mango pulp, sugar, cloves in to a thick bottom pan and start cooking, bring to a full boil and reduce the flame, keep string.
2. cook this mixture in a low flame till the mixture become thick, means if you drop a little jam on a plate that should not spread.(this will take 20 to 25 minutes time)
3. In this stage add lemon juice or if you like to add citric acid then mix 1/4 tea sp citric acid to 1/4 cup of hot water and add this citric acid mixture, cinnamon powder mix well to combine every thing.
4. Remove from heat and let it cool then pour mango jam in to sterilized glass jar, seal when it is completely cool.
Remove cloves before you pour the jam in to jar.
Keep this jam in fridge because I didn't use any preserves I used lemon juice if you want to keep this for long time then you can add preserves so that jam will stay for long time.
Like pickles don't use a wet spoon to scoup out the jam always use a clean and dry spoon.
If you like can add a pinch of yellow food color for more bright color.
Jun 1, 2010
In the array of my mango recipes, this chutney recipe is new one to me also. Few day back Harichandana of Indian cuisine posted this spicy and tempting chutney with Raw mango and cabbage Really it is a perfect side dish for every thing like rice, dosa, idli and chapati. I made little changes like I gave a seasoning after grinding the chutney and increase the red chilies.thank you so much for the recipe Chandana...
May 28, 2010
May 19, 2010
Sprouted mung beans are popular alternative to meat for vegetarians. Sprouted mung beans are hign in Potassium,Calcium.Iron, Fiber,Magnesium and B vitamins.Sprouted mung beans are excellent diet food because 1 cup of sprouted mung beans contain less then 30 calories but high in protein, only 2 grams of fat and very rich sorce of dietary fiber and they are very easily digestible. They do not generally create abdominal gas or bloating. This fiber and vitamin rich little sprouted beans can be eaten on their own or combine with rice to make Khichari or mix with vegetables and greens to make healthy soups or make a paste with sprouted mung beans to make delicious crepes or mix with seasonal fruits and nuts to make healthy salads. So sprouted mung beans are one of the most recomended food for the people who are in weight loss diet. Instead of having idlis and dosa s for break fast 1 cup of sprouted mung beans with any seasonal fruit will be a very good choice for weight loss diet and now it is the Mango season in India so here is a very simple salad for this hot summer break fast.
Mango --- 1 big ripe
Sprouted mung beans -- 1 cup 250 ml or 200 g
Honey -- 1tab sp (if required)
Black pepper powder --- 1/4 teasp
Cinamon powder --- 1/4 tea sp
1. Peal and cut the mango in to bite size pieces
2. combine all above ingredients in a salad mixing bowl
If you like to have this salad chilled then leave it in the fridge for 1 hour before you serve but this won't stay crisp for long time in the fridge, mango pieces will become soft.
Check my POMEGRANATE& MOONG SPROUTS SALAD
May 15, 2010
In a typical Andhra meal PACHADI will take the first place.A traditional andhra meal will not complite with out ooragaya and pachadi. Ooragaya means pickle which is made of seasonal fruits and vegetables and uses a liberal amount of chilli powder,spices and oil.Pachadi(chutney) is typically made with vegetables and roasted green or red chilies,spices, it consumes less oil then pickle and stay for 1 or 2 days. Normally pachadi s are made with vegetables like ridge gourd, eggplant,etc. and greens like Gongura, coriander and mint leaves, coconut and also with some lentils like toor dal and urad dal. In mango season we make pachadi with mangoes for an instent use before avakaya get ready to use. Today I am here withone of the mango pachadi for instant use....
Mango --- 1 big
Coriander seeds --- 1 1/2 teasp
Dry red chillies --- 50g
Mustard seeds -- 1 tea sp
cumin seeds -- 1/2 teasp
Fenugreek seeds -- 1 tea sp
Salt -- 10 g
Turmeric powder -- 1/2 tea sp
Oil --- 50ml
Mustard seeds --- 1 tea sp
Dry red chilies -- 4 broken
asafoetida -- 1/4 teasp
1. Heat a teasp oil in a deep frying pan add one by one mustard seeds,fenugreek seeds, coriander seeds, cumin seeds and dry red chilies and fry till nice aroma comes out in a low flame.
2. Wash and clean the mango with a dry cloth and chop the 1/4th mango with skin, peal the skin and cut the remaining mango in to bite size pieces.
3.first grind the fried spices with salt and turmeric powder in to a fine powder.
4.Add bite size mango pieces to the spice powder and again grind in to a fine paste(dont add water grind this mango and spice mixture with gaps for every 2 sec.If you find diffecult in grinding open the lid and mix with a spoon and again grind for 2 sec.)
5. Remove from the blender(mixee jar) add chopped mango pieces check the salt if required add some salt mix well to combine every thing and take it out in to a serving bowl.
6. Heat oil in a deep frying pan add mustard seeds and let them splutter then add broken dry red chilies. asafoetida swithch off the flame and add this seasoning to chutney mix well.
Serve with idli, dosa, pondali, curd rice, rice and dal(annam, muddapappu) enjoy the fresh mango pickle.