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Showing posts from January, 2012

Chilli Gobi - Grilled

2011 taught me many health related lessons. First comes avoid deep fried foods and to work on low calorie diet.


After me getting an OTG started grilling whatever possible (for soups, curries) Grilled these gobis and then sauted with veggies and it tasted grt.
Gobi 65 – what you need:  2 cups - Cauliflower (cut into individual florets and boiled in hot water for 3 min) 1 cup - Hung Curd
1/2 cup - Cornflour 1/4 cup - Maida 1 tsp - Ginger Garlic paste 1 tsp - Red chilli powder 1 tsp - Tandoori Masala ¼ tsp – Garam Masala Salt as reqd How to Make: In a bowl add all the ingredients for marination and make into thick batter (mine was bit watery but made few adj)add in the half cooked cauliflower mix them well and marinate it refrigerated for 15 mins.
Mean while preheat the oven to 220 deg C for 10 min. Take a baking tray brush with little olive oil spread the marinated cauliflower and grill it for 20-25 mins in grill mode it is important to turn the florets in between and if reqd brush with some more o…

Masale Thatte Idly

Dishes made using leftover always turns great surprisingly !! The larger amount of masala made for the chutney was not completely used off because of very lesser coconut avlby. So saved the rest for some other use the next day. Had bit sour idly batter and my masale went into it.
During my recent visit to suburban Bangalore thatte idly was eye catchy because it  made breakfast easy. So the leftover masale and sour idly batter turned out to masale thatte idly and it tasted great.

You need to add to the Idly batter:
1 no - Onion (finely chopped) 2 nos - Green chillies (finely chopped) 3 nos - Red chillies (roughly torn) 1 tbsp - Channa dhal 1 tbsp - Uradh dhal ¼ tsp - Asafoetida ½ tsp - Cumin seeds ½ tsp - Mustard seeds 3 tbsp - Fresh coriander (finely chopped) 2 tbsp - Mint leaves (finely chopped) 1 tbsp - Oil Salt as reqd

In a pan add oil once it becomes hot add mustard and cumin once they crack add dhals sauté well add coriander and mint leaves mix them well cook for 30 sec.


Add onion, chillies, asa…

THIRUVADIRAI KALI AND EZHUKARI KOOTU

In Tamil month Margazhi the star Thiruvadirai or called as Aruthra Darisanam is celebrated as an auspicious day for Lord Siva today he his represented as Lord Nataraja.
This is the authentic dish which is made at our home; thiruvadirai Kali and Ezhukari kootu (which consits of 7 country vegetables)  You need to make for Kali: 2 cups - Raw rice 2 tbsp - Moong dhal 3 cups - Jaggery ½ tsp - Cardamom power ¼ cup - Grated coconut 5 nos - Cashew nut, (chopped) 2 tbsp - Ghee
How to make Kali: Dry roast rice until brown color & make into coarse powder.
In 4 and ½ cups of water immerse jaggery and strain it. In a pressure cooker add powdered rice, moong dhal and cook with 4 cups water for 1 whistle and set aside.
In a bigger pan add jaggery water, cardamom powder and grated coconut and add the partly cooked rice mixture and cook for 5 whistles (this is my method) It is actually cooked in medium fire in a heavy bottomed vessel until the entire water is absorbed and they form a rolling consistency (it co…