October 29, 2010

Quick Aloo Tikki

These tikkis are super yummy. The moment my friend Rajini, told me about these, I came home & tried it immediately. I had about 2 large potatoes, so I made around 8 tikkis & ate all of them by myself  :)

Quick Aloo Tikki

You Will Need:
  • 2 large potatoes - Boiled, Peeled & Mashed
  • 1 cup fine semolina
  • 1 tbsp boiled green peas - mashed
  • 1 tbsp grated Carrots
  • 1 tsp finely chopped green chillies
  • 1 tsp Chaat Masala
  • 1 tbsb finely chopped cilantro
  • Salt as per taste
  • Oil for Shallow frying

How To:
  • In a large bowl, Mix together mashed potatoes, green peas, carrots, semolina, green chillies, Chaat Masala & salt. Knead well to form a dough.
  • Divide into equal sized portions & shape them into tikkis.
  • Heat the griddle & shallow fry until golden brown

Serve HOT with Mint chutney or Tomato Sauce .. Enjoi !!!!

October 22, 2010

South Indies: Radish Chutney/Moolangi Chutney

This is my favorite way of eating Radish. A simple chutney made with raw radish. This does not involve any kind of cooking on the stove top. So, this can be put together in about 10 mins flat

If you are not too fond of radish, you may not really like it .. But, it does taste great with plain steamed rice & its good for digestion too :)

Radish Chutney

You Will Need:
  • White Radish - 3 large
  • 2 tbsp grated coconut - fresh/frozen
  • Green chillies - 4
  • 1 tbsp tamarind extract
  • 1/2 tsp turmeric powder
  • A lemon sized lump of Jaggery
  • 1 tsp mustard seeds
  • A handful of curry leaves
  • 3 red chillies - broken
  • Salt as per taste
  • 1 tsp cooking oil
How To:
  • Peel & grate radish & set aside
  • In a mixer, grind together grated radish, coconut, green chillies, tamarind extract, Jaggery, turmeric & some salt into a smooth paste adding very little water.
  • Transfer to a bowl, Temper with mustard seeds, curry leaves & red chillies.
  • Mix well & check for salt
Serve with HOT steamed rice & Rasam .. Enjoi !!!!

October 12, 2010

Coconut Milk Pulao

I can survive without coconut, But Shankar cannot .. So, I made this specially for him during one of our travels. He hadn't eaten coconut in a while & was craving for a coconut based dish. So I ran to the supermarket, bought a can of coconut milk & made this one 

I just went about adding whatever little was available in the pantry & I turned out really good .. Very mildly spicy & just a little sweetness coming form coconut milk .. Maybe you guys should try this too 

Coconut Milk Pulao

You will Need:
  • 1 cup Sona Masuri/Basmati Rice ( I used Sona Masuri )
  • 1 1/2 cups coconut milk
  • 1 red onion - sliced
  • 1 tomato - chopped
  • 2 tbsp shredded carrots
  • 3 baby corn - julienned
  • 1 tsp ginger-garlic paste
  • 2 green chillies - slit
  • 1 tsp red chilli powder
  • 1/2 tsp Garam Masala
  • Salt as per taste
  • Cooking oil
How To:
  • Wash rice in several changes of water. Heat Ghee in a pressure pan, Add washed rice & saute until aromatic. Add 1 cup water, 1 1/4 cups pf coconut milk & pressure cook until fully cooked. Transfer to a plate & allow it to cool completely.
  • In a Kadhai, heat cooking oil, Add green chillies, Ginger-garlic paste & saute for a few seconds.
  • Add chopped onions & cook until it turns pink. Add chopped tomatoes, baby corn & shredded carrots. Add 1/4 cup of coconut milk, red chilli powder & some salt & allow it to get cooked on medium heat.
  • Dont allow the vegetables to get mushy. Once done, add rice, Garam Masala & salt as per your taste.  
  • Mix gently & allow it to stand on low heat for a couple of mins.
Serve with Onion Raita ... Enjoi !!!

October 1, 2010

Mixed Dal Fry

I didn't have a single vegetable in my pantry yesterday & I was craving for a hearty meal, & I suddenly wanted to eat Dal Fry .. I soaked some Toor, Moong & Chana Dal & this Dal Fry was ready in about 30 mins.

Mixed Dal Fry


You Will Need:
  • 1/2 cup Toor Dal
  • 1/2  cup Moong Dal
  • 1/2 cup Chana Dal
  • 2 onions
  • 2 tomatoes- chopped
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 3 cloves of garlic
  • 4 green chillies - slit lengthwise
  • 1 tsp red chilli powder
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • A handful of curry leaves
  • dry red Chillies - broken
  • A pinch of asafoetida
  • 1 tbsp Desi Ghee
  • 2 tsp oil
  • Salt as per taste
How To:
  • Pick & wash the Dals & soak them in water for abiut 15 mins. Pressure Cook them until soft but NOT mushy & set aside
  • Make a paste of onions & set aside
  • In a kadhai, heat some ghee. splutter cumin & mustard seeds. Add asafoetida, ginger paste, garlic paste, green chillies & turmeric powder & saute for 30 secs.
  • Add onion paste & cook till the raw smell disappears.
  • To this, add chopped tomatoes & a tsp of oil & red chilli powder. Cook till tomatoes are fully cooked& oil separates.
  • Add cooked dal & give it a gentle mash. Add water to get the desired consistency, Add salt & let it simmer fotabout 10 mins.
  • Heat Desi Ghee & temper with red chillies & Garlic cloves & pour it over Dal.

Serve Dal with Warm Rotis or steamed Basmati Rice or even Jeera Rice .. Enjoi !!!

WhileI love the flavor of Moong Dal, Chana Dal added a nice creamy texture. I ate mine with plain steamed rice with some Ghee .. It definitely was a hearty meal ...