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Showing posts from November, 2014

Thai Green Curry Paste

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We had never tasted Thai food before , but in August when we celebrated our anniversary we decided to go for dinner, but not Indian menu. We saw Korean, Chinese and Thai food, as we knew we would find more option in Veg in Thai restaurant we decided to get in and have our Dinner there. We enjoyed the whole dinner and totally loved Thai food. That’s the time I decided to try this curry at home the very next week. I have made it ‘n’ number of times and have loved it every time we had it. I Still remember one of hubby’s colleague enjoying our Amchi Food Valval and comparing it to Thai curry but never had tried Thai food then.  I am happy on venturing into a new cuisine. So here I am sharing the Basic green curry paste recipe : 1 stalk lemongrass, minced 1-3 green chilies, sliced (Thai green chilies OR jalapeno)1 shallot, sliced, OR 4 Tbsp. minced purple onion4-5 cloves garlic1 thumb-size piece of galangal OR ginger, thinly sliced½  cup chopped fresh coriander/cilant…

Pumpkin and Moong Bean Curry

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I love to adore food pictures.... The weekend magazines that we get here have some simple recipes which are eye-catching.... I cut the recipe sheets and stock it for later reference... this was one such recipe which i found simple and easy to make, saying this i have to confess that i am not liking this picture.... I was in a hurry to finish the click as my little kid was about to come and get her hand in this, so I have only clicked one picture and thought I will post it here and not save it as a draft as I do it with many of them ;). For making Pumpkin and Moongbeans curry, We need:
2 tsp vegetable oil 2 brown onions, finely chopped 3 garlic, peeled and thinly sliced A piece of cinnamon about 7 cm 3 green chillies, roughly chopped 1 tsp mustard seeds 3 tsp roasted cumin powder ½ tsp turmeric powder(actual recipe calls for 3 tsp of ground turmeric but I did not want to add that much) 500 gm pumpkin, peeled deseeded and cut into 4 cm cubes 300gm whole moong beans 1.3 liters vegetable stock 3 cel…

Veg Handi/ Veg Diwani Handi restaurant style curry

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This is Rich Creamy curry with lots of vegetables restaurant style. I have adapted the recipe from dassana and have made slight changes to hers. Ingredients for Veg Diwani Handi/Veg Handi To make cashew paste: 3 tbsp cashews or about 20 to 25 cashews½ cup hot water for soakingOther ingredients: ¼ th chopped carrots, about 2 small or 1 medium carrot¼ th cup chopped french beans, about 8 to 10 french beans¼ th cup chopped potatoes, about 1 medium potato¼ th green peas (fresh or frozen)¼ th  cauliflower florets¼  sliced mushrooms, 6 to 8 button mushrooms (optional) 1 medium onion, finely chopped onion1 medium tomato, finely chopped tomatoes3 to 4 medium garlic + ½ inch ginger, crushed to a paste or 1 tsp ginger garlic paste1 tsp chopped coriander leaves finely chopped1 tsp chopped mint leaves finely chopped1 cup water ( a little more if you are making the gravy slightly thinner like mine)3 tbsp low fat c…

Brinjal Gothsu

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I had made this Gothsu when I had prepared Pongal knowing that this is the side dish that will pair well with Pongal, but I loved pongal on its own and this curry also was a nice combo to the pongal. I saw various Gothsu recipes for Pongal but used Jeyashris recipe to make it.
Here is what we need: Purple/Dark Brinjal – 1 Small onions/Shallots – Around 15 Sesame oil – 1 tbsp Tamarind extract  – ½ cup Sambar powder- ¼ th tsp Chana Dal – 1 tbsp Corriander Seeds/ Dhania -1 tbsp Red Chilli - 4 Mustard seeds – ½ tsp Curry leaves few Asafoetida – a pinch Salt to taste Finely chopped coriander leaves – a tbsp

Method: Firstly apply oil to the brinjal and roast it on flame or Coal anything available with you and when done immerse the brinjal in water for some minute by doing this the skin comes out easily. Rinse the brinjal to make sure there is no burnt sin over it. Mash it with your hands well. Now heat a pan add ½ tbsp oil chana dal,dhania,red chillies and roast til brown. When cooled dow…

Pasta and Pumpkin Kheer

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This is a unusual recipe which I tried on my own during Diwali.
For Pumpkin and Pasta Kheer we need: 1 cup Pumpkin puree(cook the pumpkin without its skin and seeds and then puree it) ½ cup Pasta ( I have used shell pasta) 2 cups Milk ¼ th cup Sweetened condensed milk ¼ th cup Sugar 1tbsp Cardamom powder

Method: Bring boil both milk and sugar together cook until the milk get half reduced in low flame. Meanwhile cook the pasta in hot water and drain it when done and keep aside. Now add the pumpkin puree condensed milk to the boiled milk and bring again to boil, put the flame in simmer and cook them for few minutes. Add the cooked pasta, keep the flame in medium, and cook until they get mixed well(this takes about 5 minutes). Finally add the cardamom powder to the kheer, stir it well and switch off the stove. Garnish with nuts of your choice. I have used blackcurrants which gave a different taste to the kheer.

Happy Cooking,

Hari Khichdi

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Today I am Sharing a simple khichdi recipe which includes no onion and garlic and is filling and nutricious.


Recipe :

3/4 cup rice 

1/2 Cup Split Moong

1 cup blanched and puréed Spinach

1 tsp Cumin seeds

1tsp finely chopped ginger 

Salt to taste 

1 tbsp Ghee + Ghee for drizzle 

1tsp pepper powder(u can use green chillies too). 

3 cups water 

Wash and soak moong and rice together for 15 min. 

Heat oil in a pressure cooker. 

Splutter Cumin seeds. 

Add finely chopped ginger and stir for a min till the raw 

Duddhe Elchikeri

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This is a Keralian Amchi Cuisine which I learnt from one of a wonderful food group KKAJ.
It tastes awesome with white rice.
Here is what we need:
Tur dal-1 cup
Pumpkin-250gms
Coconut grated -1 cup
Red chillies-1-2
Turmeric powder-1/4 th tsp
Salt to taste

For tempering :

Mustard seeds-1 tsp
Cumin seed(jeera) -1 tsp

Coconut oil – 1tsp

Curry leaves
Coconut grated & roasted till it turns  golden brown - 2 tsps

Method :
      Pressure cook tur dai and pumpkin pieces
without removing the skin.
 Make a smooth paste of coconut & red chillies
(thisdish  is not spicy). Add this paste  the dal & cooked pumpkin pieces. Add turmeric  & salt and bring to a boil. Heat oil in a kadai  add mustard, jeera & curry leaves .Finally add grated & dry roasted coconut over the prepared dish.

Biscuit Tukdi

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Biscuit tukdi/shakarpare/Shankarpali anything you call it its just like a biscuit and a yummy snack which we here at home just love it.
Ingredients for Biscuit Tukdi /Shankarpali

Recipe adapted from : Swayam paka

½ cup maida/all purpose flour
3 Tablespoon sugar
2 cardamom
2½  tsp ghee
Approx 3 tablespoon water
Oil to fry

Method:

Take the maida in a bowl .  Finely powder the sugar * along with the cardamom  . Add sugar to the maida. Now melt the ghee and add it to the maida and sugar mix well. Now add water little by little, knead it well and make hard dough and keep it aside for 3 to 4 minutes.

Heat the oil in a pan for frying on a medium heat. Divide the prepared dough into 2 parts. Take one part and roll it into a small poori. Smear little ghee and fold it to half and then fold it again, Now roll it like a Roti/chapati (not too thin nor too thick) . Cut into small diamond shapes. Fry this in the hot oil until it turns golden brown on both sides . Once it is done, remove from the oil and put …