Sailaja's Recipes

Ridge Gourd in Sesame Seeds powder

noreply@blogger.com (Sailaja) — Thu, 01 Dec 2011 06:19:00 +0000

I hope everyone had a relaxing thanksgiving weekend with family and friends. Most of my friends enjoyed the weekend with shopping. This year surprisingly I didn't do any shopping but had good time with friends. Sunday's visit to farmers market didn't find many varieties of vegetables due to cold season. Found tender ridge gourd, egg plants and some leafy vegetables.

For tonight dinner decided to make ridge gourd in sesame seeds powder the way my mom makes it. Thanks to my mom for a wonderful recipe. If you never tried this curry try to make it. I am sure you will love it. Very simple and delicious.

Ingredients:

1/2 cup sesame seeds
4/5 red chilies
4 Ridge Gourd
salt as per taste
Tampering:
1tsp oil
1/2tsp mutard seeds
1/2tsp urad dal
1/4tsp cumin seeds

Preparation:

Roast sesame seeds(1/2 cup sesame seeds) along with 2 or 3 red chilies as per your spice level and make a powder of it and keep it aside. This powder will be handy in most of the dishes. (If you are storing this powder make sure you add salt as per the taste) I always store this powder. We usually mix rice with this powder and eat.
Wash and peel ridge gourd and cut into cubes.
In a pan add oil. Once oil is hot add tampering ingredients. Once mustard seeds starts spluttering add cubed ridge gourd. Cook covered till ridge gourd cooks completely. Once vegetable cooks completely add 2 tsp sesame seeds powder(adjust the quantity of powder as per your spice level) and mix well. (If the sesame powder mixed with salt then no need to add salt. If not add salt as per the taste). Remove from heat and serve with hot rice.

Healthy, tasty dish is ready to be served.

Happy Thanksgiving

noreply@blogger.com (Sailaja) — Thu, 24 Nov 2011 02:37:00 +0000

I wish you all a wonderful Thanksgiving with family and friends.
May your plate be filled with delicious food and your life be filled with special memories that make you thankful.

Wishing you all Happy Thanksgiving.

Here is the picture of the fall colors which I took on Sunday.

Kale, Swiss Chard Stir fry/ Sautéed greens

noreply@blogger.com (Sailaja) — Wed, 23 Nov 2011 06:07:00 +0000

Hurray!.. One more day to go!. I am eagerly looking forward for this long weekend to relax. Let's see how it goes. Last Sunday's farmers market visit bought kale and swiss chard. For today's dinner decided to make sautéed greens in Andhra style the way I cook Amaranth Leaves.

Very simple yet delicious and healthy.

Kale is rich in Vitamin A, C and K. Swiss Chard is very rich in Vitamin A, C, K, Potassium and Iron. So try to cook these greens more often and be healthy.

Ingredients:

1bunch of Swiss chard
1bunch of Kale
2 garlic cloves finely chopped
1/4inch ginger finely chopped
1 medium sized onion chopped
1tsp red chili powder( Adjust as per your spice) (Optional)
Salt to taste
1tbsp of oil
1tsp of mustard seeds
1tsp of Cumin seeds
1tsp of Urad Dal /Split Black Gram
3 red chilies

Preparation:

Wash kale and swiss chard and pull of leaves of the stems. Coarsely chop leaves and finely chop stems. Add oil in a pan, once oil is hot add mustard seeds,cumin seeds, urad dal and red chilies. Once mustard seeds starts splattering add chopped garlic, ginger and onions. Once onions lose the raw flavor add chopped greens, red chili powder/pepper powder, salt. Cook for 5-6 mts till greens are cooked completely. Adjust spices as needed.

Healthy greens are ready to be served.

Avocado, Broccoli, Potato Paratha

noreply@blogger.com (Sailaja) — Tue, 22 Nov 2011 06:18:00 +0000

Deciding what to pack for lunch for my kid is a big project for me. Every single day I try to come up with a variety dish so that she doesn't get bored of eating packed lunch. As a part of that thinking today came up with healthy paratha/flat bread.
This paratha is full of nutrients and protein.

Ingredients:

1 cup of wheat flour
1/4 cup of soy bean flour (optional)
1tsp garam masala powder
2tsp red chili powder(Adjust as per your spice level)
pinch of turmeric powder
1tsp lemon juice
salt as per taste
1 clove of garlic(Finely chopped or grated using grater)
1 avocado
10 broccoli florets
1 medium sized potato (If you want to avoid starch do not use potato)
1tsp of kasoori methi leaves(Dry fenugreek leaves) (Optional)

Procedure:

In a sauce pan add water and little bit salt and cook potatoes and broccoli florets. Once vegetables are cooked remove from heat and let it cool. Once cooled peel potato skin. Mash broccoli,potato with pestle or masher and keep it aside. In another bowl remove meat from avocado. (With a sharp knife cut avocado length wise. Gently open both sides to remove the seed. Either you can use spoon or use kife to remove the seed.) . Add lemon juice to avocado and using a fork or spoon mash.

In a bowl add flours( wheat, Soy bean), spices(masala, red chili, turmeric, salt), crushed dry fenugreek leaves and grated garlic and mix well. Add mashed avocado, broccoli, potato mixture to the dry ingredients and mix well. Do not add water since mashed vegetables has lot of water. Adjust spices and make a soft dough and keep it aside. (If needed add few drops of water) . Rest the dough for 10 mts.
There are multiple ways to make rotis:

1st method:

Take the dough and divide into small balls. Roll the dough into small round shaped dusting with flour and gently roll into flat bread approximately 5" to 6" diameter.

2nd Method: (This will yield super soft(More softer than 1st method) parathas/rotis)
Take the dough and divide into small balls. Roll the dough into small round shaped. Now add 2 drops of oil and spread on the bread. Fold into half moon shape. Now add one more drop of oil and fold into triangle shape. Dust with flour and gently roll these triangle shaped dough into flat bread approximately 5" to 6" diameter.

Note: (Today I used 2nd method.)

On a hot griddle or pan place paratha on it. Cook both sides till it turns golden color drizzling little bit of oil or ghee.

Yummy Parathas are ready to be served with any curry or pickle or raita/yogurt.

Ideas for lunch box-- Stuff these cooked parathas with any dry vegetable/ salad and pack like burrito.

Spicy Biscuits

noreply@blogger.com (Sailaja) — Sat, 19 Nov 2011 02:38:00 +0000

Do you like to munch on something with evening tea? I love to eat chips/muruku/biscuits with hot tea. Today decided to give a try on Spicy biscuits for my evening tea.

Very simple to make yet delicious.

Here is the recipe

Ingredients:

2 cups of all purpose flour
1tsp baking powder
2 tsp sesame seeds
2tsp sugar
1/2 cup shortening
1tsp salt (Adjust as per the taste)
1/2tsp cumin seeds
finely chopped green chilies (As per your spice level)
finely chopped cilantro 1/4tsp
finely chopped ginger(1/8tsp)
finely chopped curry leaves 1/4tsp
finely chopped mint,coriander leaves (1/8 tsp)
1/2 tsp paprika powder
1 tsp yogurt

Procedure:

In a bowl add all dry ingredients( Flour, salt, cumin seeds, sesame seeds, baking powder, Paprika powder) and mix well.
using a hand mixer or stand mixer cream shortening and sugar. Now add dry ingredients, chopped herbs(coriander,mint, curry leaves), chopped green chilies, ginger. Mix well. This mixture looks crumble. Now add little amount of yogurt and make a dough. (Dough should not be too soft. So add very little amount of yogurt). Kneed well and cover it with damp cloth.

Preheat oven to 350F

Take a small piece of dough and roll into 1/4inch thick flat bread. Using cookie cutter cut into round shaped biscuits. Use a fork and poke few holes on the biscuits and bake till they turn golden color. (approximately 10 mts).

Spicy biscuits ready to be enjoyed with hot tea.

Spinach Rice - Reposting

noreply@blogger.com (Sailaja) — Sun, 13 Nov 2011 17:50:00 +0000

Was debating what to make for yesterday's lunch. Tired of eating dal and curry so decided to make spinach rice.

Here is the recipe

Masala Dosa

noreply@blogger.com (Sailaja) — Sat, 12 Nov 2011 17:19:00 +0000

Does anyone know who doesn't like to eat dosa? I haven't seen till now. Crispy, spicy paper thin crape just melts in your mouth.
Dosas can be made different types using different fillings. Most famous filling is potato curry called msasala dosa. Made it right way these dosas are so yummy that you can't stop eating one.

Pictures with different backgrounds and different presentation:

Here is the recipe.

Ingredients:

Batter:
1 cup of urad dal (soak for 4 hrs)
2 1/2 cups of rice, 1tbsp of fenugreek seeds soak for 4 hrs
2tbsp sugar (This helps dosa to get golden color)
Salt to taste

Potato curry:

1 big onion cut into slices
5 medium sized potatoes boiled
1/2inch ginger (finely chopped)
2 or 3 green chilies (Slit length wise. Since this curry is used for filling if chili comes in a bite it will be too spicy so u can skip chilies if you don't like to eat spicy)
salt
pinch of turmeric powder
1tsp garam masala powder
red chili powder (as per spice level)
Chopped coriander leaves for garnish
Oil

Tampering Ingredients:

1/2 tsp mustard seeds
1/2tsp cumin seeds
1/2tsp chana dal
4 curry leaves chopped

Preparation:

Grind soaked urad dal, rice with salt & sugar. Make it like a dosa consistent batter. Keep it for fermentation overnight or 6 hours.

potato curry:

In a pan add oil, once oil is hot add tampering ingredients. Once mustard seeds start spluttering add onions ,slit green chilies(optional) and chopped ginger. Add salt which helps onions to cook faster. Once onions loses raw flavor add spices(turmeric, masala and chili powders) and cook till onions evenly coated with spices. Now add boiled and cubed potatoes. Saute in spices and cook till potatoes are evenly cooked in spices. (You can add sprinkle of water if the curry is too dry.) Adjust spices and remove from heat. Garnish with chopped coriander leaves

Dosa:

Heat a pan(cast iron or non stick), add 1 tsp of oil, spread it with top part of onion(You can use other vegetable tops like brinjal or bottle gourd or carrot). This is to season the pan so that the dosa/crape comes off easily without sticking to the pan. The pan must be hot for dosa to come out in good shape. You can check the hotness of pan by sprinkling water on the pan, it must sizzle. I learned these tips from my mom.

Take one ladle full of batter pour it on the center of the pan. Spread it thin into round shape. Spread 1tbsp of filling on the top of the dosa . Add 1tsp of oil around the corners of dosa this helps dosa to cook evenly and crispy.

Note: You can serve dosa without filling with curry, chutney on the side.

Once dosa turns golden brown remove it from pan. Serve dosa/crape with 1/8tsp of butter on top with sambar(lentil soup), coconut/peanut/onion/Ginger chutney.

Peanut chutney recipe can be found here.

Oatmeal, Raisin, Chocolate chip cookies

noreply@blogger.com (Sailaja) — Tue, 08 Nov 2011 00:01:00 +0000

This is my first cookie post I ever posted in my blog. Cookies means first thing which comes to my mind is kids. Most of the kids love to eat chocolate chip cookies. Last week decided to make cookies so my daughter can eat as snack after school. Instead of chocolate chip decided to make oatmeal cookies. I was happy with the out come. Cookies came out delicious and my daughter loved it.

Source- Slightly adapted from web.
Here is the recipe

Ingredients:

1 1/2 cups of all purpose flour
1 stick of unsalted butter (at room temperature)
1 cup brown sugar
1 cup cane sugar
1 tsp baking soda
1/2tsp salt
1 tsp vanilla extract
2 eggs (at room temperature)
3 cups rolled oats
1 cup golden raisins
1/2 cup chocolate chips( I used semi sweet ones)
2 tbsp dessert wine(optional)

Preparation:

Sift flour along with salt, baking soda and keep it aside.
Heat oven to 350F. In large bowl beat butter and sugars on medium speed using hand mixer or stand mixer until creamy.
add eggs one at a time. Now add vanilla extract, dessert wine beat well. Now add dry ingredients slowly while mixer is on low speed. Now add oats, raisins and mix well. Now add chocolate chips and mix well using spatula. Using an ice-cream scoop drop 1 tbsp of dough on the parchment paper. Bake 8 to 10 mts or until light golden brown. Cool 1 mt on the cookie sheets. Remove to wire rack. Cool completely. Store in air tight containers.

Quinoa, Beet, Carrot Sandwich

noreply@blogger.com (Sailaja) — Mon, 07 Nov 2011 03:30:00 +0000

My Sunday's are usually packed with my daughter's activities. Most of the time I try to find quick recipes for Sunday lunch. For today's lunch I decided to make healthy sandwiches.

Here is the recipe

Ingredients:

bread slices
coriander chutney
5 beets cubed
5 medium sized carrots cubed
1 cup quinoa
cucumber slices
onion slices
red chili powder (as per your spice level)
1tsp garam masala powder
cloves 1/4 tsp
bay leaf 1
1 tsp lemon juice
chopped coriander

Preparation:

Finely chop 2 bread slices
In a stock pot add cubed beet, carrot, cloves, bay leaf and cook with water. Once beet and carrot is cooked remove the bay leaf and let it cool. In a another pan/bowl cook quinoa. Once beet and carrot cooled using blender and make a paste. In a bowl mix veggie paste, quinoa, chopped bread, spices, chopped coriander, lemon juice and salt. If the patty mixture is thin then add little bit more chopped bread. Make small patties of the mixture and either on the grill pan or normal pan shallow fry and keep it aside. Spread coriander chutney on bread slices and arrange veggies as per your taste and keep the patty and close with other slice and toast on both sides. Cut diagonally and serve with ketchup or green chutney.

Chunky 17 bean vegetable soup

noreply@blogger.com (Sailaja) — Sun, 06 Nov 2011 07:12:00 +0000

Chilly days started in bay area. Days like this I just feel like eating some thing really hot and spicy. Decided to make this healthy bean soup. Chunky, thick, tangy and spicy soup is what I need for today. Perfect for winter season.

Here is the recipe.

1 cup of 17bean ( you can get this any grocery store like Safeway, Trader Joe's) soaked over night.
1 medium sized onion chopped finely
3 tomatoes chopped
1/2cup chopped celery
1/2 cup chopped carrot
1tsp ginger garlic paste
1/2tsp black pepper powder
chili powder (as per your spice level)
1/2tsp cumin powder
1/2tsp coriander powder
pinch of turmeric powder
1tbsp oil
salt as per taste
chopped coriander for garnish

Preparation:

Pressure cook soaked beans with salt and water. ( I used 2 cups of water for 1 cup of beans). In a pan add oil, once oil is hot add ginger garlic paste, chopped onions and cook for few mts till raw flavor of onion goes away. Now add chopped veggies and spices and cook for 6 to 8 mts till the veggies are cooked in spices. Now in the stock pot add cooked beans, water and cooked veggies. Using a masher mash beans little bit. If you don't like chunky you can use hand blender to blend to smooth paste. I love chunky so used masher. Cook on medium heat and adjust spices till soup comes boil (If the soup is too thick add water.). Garnish with chopped coriander and serve with chips/papad or just the soup.

My mini studio for food photography

noreply@blogger.com (Sailaja) — Sat, 05 Nov 2011 06:42:00 +0000

Do you really need one? With the hectic work schedule it is very difficult for me to take good pics during the day time. Most of my cooking happens after I come back from work. During summer I can use the natural light to take pics but with the season change I hardly get enough light by the time I reach home. Only way to take pics is to use lights.
Few months back came across RV's Site and found a post about building your own studio. Decided to give a shot and finally ended up making over the weekend. Took few pics using the studio and very impressive. Was planning to post this over the weekend itself but due to hectic schedule couldn't post till now.

Here is my studio. It hardly takes any space. I used corner place in my garage. Total cost of my studio is 14$. 6$ for white cloth from Jo-ann, Day light bulbs 8$.
I used only 2 lights instead of 3 lights as per RV. Since I already have two lights didn't buy work lamps as suggested in the site.

First pic after the setup:

Making the box:

Garlic Pepper Rasam

noreply@blogger.com (Sailaja) — Sun, 30 Oct 2011 04:15:00 +0000

Change in the weather made all of us sick at home. Only thing I feel like eating when I have cold and sore throat is spicy rasam. My mom always use to make this rasam and pepper milk(Miryala Kashayam) when we have cold. She used to say pepper helps to clear throat. For sure it does help. Thanks to my mom for passing on these delicious recipes and health tips.

Ingredients:

4 medium sized tomatoes cut into cubes
2 or 3 green chilies(optional) (i love to eat spicy so added green chilies as well. You can omit this if you don't want too spicy)
1tsp tamarind paste/ 1 medium sized tamarind soaked in water and remove the juice.
1tsp rasam powder
1tsp black pepper powder ( you can reduce/increase as per your spice level).
pinch of turmeric
3 garlic cloves crushed
1tsp chopped corander
salt

Tampering:
1tsp oil
pinch of asafetida(hing)
1/2tsp mustard seeds
1/4tsp cumin seeds
1 red chili
curry leaves (optional)

Procedure

In a pan/sauce pan add oil, once oil is hot add tampering items. Once mustard seeds starts spluttering add garlic and tomatoes. Cover and cook till tomatoes are cooked completely. With the back of laddle mash all the tomatoes and add rasam powder, pepper powder, turmeric powder,salt and tamarind paste/juice. Cook for 2 mts and add water to make it thin consistency and let it boil. Adjust spices and remove from heat and garnish with chopped coriander and serve.

You can have this rasam just as soup or have it with rice. Either way it is awesome.

Note: If you want little thick you can use mixer or hand belnder to mash tomatoes.
One more way to make it thick is to add 1/2 cup of cooked toor dal lentil(mashed).

Winter Melon Halwa

noreply@blogger.com (Sailaja) — Tue, 25 Oct 2011 05:58:00 +0000

Continuing my experiments with winter melon. Today's dish is sweet version. Perfect time to make sweet when Diwali is just around the corner. Very simple yet delicioso :).

Here is the recipe

2 cups grated/coarsely grinded winter melon
1/2 cup sugar (Adjust as per your sweet level)
3tbsp clarified butter/ghee
1/4 cup milk
pinch of cardamom powder
Food color(optional)
nuts, raisins for garnish

Process:

Peel the skin of winter melon. Either grate or use mixer to make coarse paste. (I used mixer).
In a pan add ghee and pour melon mixture, milk and cook till all the water is evaporated and melon cooked nicely(Melon mixture becomes almost 1/2 of the original quantity). Now add cardamom powder and food color(optional). Once water is evaporated add sugar and cook for 5 to 10 mts till melon mixture looks smooth and not watery.. In a separate pan add 1 tsp ghee and roast nuts and raisins.
Garnish with roasted nuts and raisins and serve.

Winter Melon (Boodida Gummadikaya) Fritters

noreply@blogger.com (Sailaja) — Mon, 24 Oct 2011 04:14:00 +0000

Few days back went to farmers market and bought winter melon(Boodida Gummadiyaka in Telugu also known as Ash melon). Was planning to make vadiyalu. Vadiyalu nothing but fritters which are usually made in hot summer in many varieties. One of the popular variety is Winter melon Fritters. Process to make vadiyalu is take spoonful of batter place it on wet cloth (like placing cookie batter on parchment paper) and dry under the sun. Usually drying takes at least 1 to 2 weeks depending on the heat. Once fritters are dried can be used through out the year storing in an air tight container. Usually fritters are eaten along with sambar/lentils.

Before keeping the batter for drying decided to make few fresh fritters. Here is the version of Pacchi Vadiyalu/fritters

Memories: I cannot finish my post if I start writing about all the memories. Glimpse of few memories associated in the process of making Vadiyalu and Papad. Parents used to keep this vadiyalu on the terrace. It is kids job to keep an eye on these vadiyalu. Not to forget while placing the fresh batter we used to taste and finish at least 1/4th quarter of batter :). There are days when surprise rain visits and we used to run to the terrace and bring back the vadiyalu. Fun old days...

Here is the recipe.

Ingredients:

1cup of urad dal(soaked in water for 4 hrs.)
2 cups of finely sliced winter melon
Green chilies (as per your spice level)
1/4 inch of ginger
pinch of asfatoedia
salt as per your taste
oil to deep fry

Preparation:
Grind soaked dal with green chilies, ginger into smooth paste like Vada batter adding few drops of water.(If you add more water fritters will absorb more oil). Add salt and mix with sliced winter melon. In a pan add oil to deep fry. Once oil is hot use your fingers to drop batter in the form of fritters in hot oil. Using laddle turn the fritters so that fritters cook evenly. Fry them till they turn golden color on medium heat.
Remove it from oil and drain the excess oil using paper towel.

Serve it hot.

Here is the first step of vadiyalu process (Remaining in the next post once vadiyalu is dried completely)

Navaratri - Kolu pics

noreply@blogger.com (Sailaja) — Thu, 06 Oct 2011 05:15:00 +0000

Wishing you all Happy Vijayadashami.

Here are the pics of our Bommala Koluvu.

Full view:

Zoo:

I kept mustard seeds which sprouts quickly to create the jungle kind of scene..

Barat:

Dancing doll (Kondapalli Bomma):

Dasavataram:

Japanese Village:

3rd step:

Favors

Lemon Quinoa (Rice)

noreply@blogger.com (Sailaja) — Fri, 30 Sep 2011 06:31:00 +0000

Navaratri celebrations are going on. During these 10 days we make variety of dishes to offer to god. With hectic schedule it is not possible to cook elaborated dishes like Vadas, Boorelu on weekday. So I kept my creative hat and made this healthy lemon rice. Instead of rice I used quinoa.

2 cups of quinoa
lemon juice from 2 lemons
5-6 Green chilies (slit length wise)
2-3 Red Chillies
1tbsp Chana Dal
1tbsp cashews, peanuts(optional)
1tbsp Urad Dal
1tbsp Mustard Seeds
1/4tsp fenugreek seeds
2 tbsp Oil
1/2 piece Ginger finely chopped
1/2tsp turmeric powder
curry leaves
pinch of asafoetida/hing
Salt to taste

Procedure:

Cook quinoa along with turmeric powder and 1 tsp oil(Oil helps quinoa to be fluffy without sticking to the bottom) either in microwave or in a pan(1 cup of quinoa needs 1-3/4 cups of water to cook). Let quinoa cool down.

In a separate pan add oil once the oil is hot, add hing/asafoetida, mustard seeds, Chana Dal, Urad Dal,Cashews and Peanuts. Once dals/lentils turn golden color add the red chilies, green chilies, curry leaves, ginger. Cook for 2 mts and turn off the heat. Transfer tampering mixture to cooked quinoa. Mix well and adjust spices.

Spicy and sour rice is ready to be served.

Navaratri-2011- Glimpse of our Kolu..

noreply@blogger.com (Sailaja) — Fri, 30 Sep 2011 06:10:00 +0000

Navaratri celebrations started. I hope everyone is having blast with dandia, delicious food and admiring/watching creative kolu. Here is the preview of our kolu. Complete kolu pics will be posted later.

Shub Navaratri!!! Wish u all a Happy Navatri. May Godess Durga bless u all.

Stuffed Okra Fry

noreply@blogger.com (Sailaja) — Fri, 16 Sep 2011 03:56:00 +0000

Did you ever feel like cooking something special looking at the vegetable? That is what happened to me when my friend got okra from farmers market. These okras are so fresh and tender. I just felt like making bhindi masala(Stuffed okra).

Here is the recipe

Okra ( I used approximately 1-1/2 lbs)
1 medium sized onion cut into slices
chopped coriander
3tbsp sambar powder( I used home made sambar powder prepared by mom)
1tsp cumin powder
1tsp dry mango powder
2tsp red chili powder(Adjust as per your spice level)
1tsp besan(gram flour)
1small sized lemon juice
salt as per taste

1tbsp oil

Preparation:

Wash okra ,trim heads and slit into length wise half open (stop cutting just before tail ends). In a bowl add all spices. Mix with lemon juice and little bit of water to make thick paste. Take little bit of spice mix and fill in the slit okra. Complete the step for all okras.

In a wide pan arrange filled okras side by side( I had to use 2 pans since I didn't have that big pan). Make sure okras are not on top of each other. sprinkle oil and cook on medium heat covering with lid. Make sure turn in once in a while till okras and spices cooked evenly.

Now add chopped coriander and onions and fry for 5 more mts without covering with lid. Spicy okra masala is ready to be served. Serve with rice or roti.

Gongura Pickle -- Reposting

noreply@blogger.com (Sailaja) — Mon, 12 Sep 2011 05:25:00 +0000

My friend got me fresh gongura leaves from farmers market over the weekend. Decided to make gongura pickle.

Here are the few pics..

Here is the recipe link Gongura Pickle

Pulihora with Brown rice (Tamarind Rice)

noreply@blogger.com (Sailaja) — Sat, 06 Aug 2011 05:17:00 +0000

Brown rice creations are continuing at my place. Today made tamarind rice, Paravannam/rice pudding with brown rice for the occasion of first friday of Shraavan month.

Information about Shraavan Month:

Shraavana (Hindi: सावन saavan, Sanskrit: श्रावण shraavan) is a month of the Hindu calendar, also known as Sawan. In India's national civil calendar, Shraavan is the fifth month of the Hindu year, beginning in late July and ending in the third week of August. As per hindu scriptures this month is very auspicious.

Source -Wiki

Both dishes turned out great.

Try this spicy and sour rice.

Ingredients:

1 Cup of brown rice
1/4 cup tamarind pulp (I used lemon sized tamarind soaked in water to remove the pulp/juice)
5-6 Green chilies (slit length wise)
2-3 Red Chillies
1tbsp Chana Dal
1tbsp peanuts
1tbsp cashews
1tbsp Urad Dal
1tbsp Mustard Seeds
1/4tsp fenugreek seeds
2 tbsp Oil
1/2 piece Ginger finely chopped
1/2tsp turmeric powder
curry leaves
pinch of asafoetida/hing
Salt to taste
1tsp sugar

Procedure:

Soak rice in water for 30 mts.

Cook rice along with turmeric powder in a pressure cooker (1 cup of rice needs 1-3/4 cups of water to cook the rice) for 6 whistles on medium heat. Let the rice cool down.

In a separate pan add oil once the oil is hot, add hing/asafoetida, mustard seeds, Chana Dal, Urad Dal,Cashews and Peanuts. Once dals/lentils turn golden color add the red chilies, green chilies, curry leaves, ginger. Stiry fry for 1mt and add tamarind pulp and sugar. Cook tampering ingredients in tamarind pulp for 5-10 mts. Turn off heat add the tamarind mixture to rice. Mix well and adjust spices.

Spicy and sour rice is ready to be served.

Sprouted Lentils Vada (Deep Fried Lentil Patties)

noreply@blogger.com (Sailaja) — Fri, 05 Aug 2011 05:42:00 +0000

It has been a hectic week so far. Decided to take some time off from laptop in the evening and spend time in kitchen to try different item. Searched pantry and found sprouted beans which I bought from Costco. First thing came to my mind was why can't I make masala vada with these sprouted beans? End up giving a try. End result - Yummy crunchy vada.
Next time when you have guests try these yummy vadas instead of regular Masala Vadas. I am sure your friends will love these and will ask for recipe.

Ingredients:

2 cups of sprouted beans
1 tsp all purpose flour (this helps to keep the patty shape while you are frying)
1 small onion chopped (don't chop too thin/small)
7-8 Green chilies (Adjust as per your spice)
1/2 inch Ginger
3 garlic flakes
salt to taste
Dil greens/Coriander leaves.
Oil to deep fry

Preparation:

1. Soak lentils for 30 mts. In a blender soaked lentils,green chilies, garlic, ginger, and Salt into coarse paste(don't make it too smooth).

2. To the lentil mixture add chopped onions, all purpose flour, chopped greens(dil or coriander. I used to scissors to finely chop greens) and mix(spice lovers can add chopped chilies.). Adjust spices.

3. Take 1 tbsp of mixture make a small lemon sized ball and pat it with fingers. Slowly glide these patties in hot oil. Deep fry on medium heat. Once they turn golden color remove it from the oil.

Serve with Ketchup.

Sending this recipe to Serve it Series "Serve it -Fried"

Links to this event - Denny's event announcement
Krithi's Kitchen

Brown Rice Pilaf

noreply@blogger.com (Sailaja) — Fri, 05 Aug 2011 00:43:00 +0000

Recently I became a fan of brown rice. Almost every other day I am cooking brown rice in different varieties.

Today's recipe is Pulav/Pilaf

Ingredients:

1 cup of Brown Rice (Soak in water for 30 mts)
1 cup of chopped mixed vegetables
1 medium sized potato cubed
1 small sized onion (Chopped)
1tsp ginger garlic paste
1tbsp nuts( I used sliced almonds, cashews)
4 cloves
1/4inch cinnamon stick
10 mint leaves (finely chopped)
1 bay leaf
1 tbsp Pulav masala
red chili powder (Adjust as per your spice level) -- Optional
salt
Extra virgin olive oil

Preparation:

In a pan add oil, once oil is hot add cloves, cinnamon stick, nuts, bay leaf. Once nuts turn golden color add onions, ginger garlic paste. Once onions turn golden color add pilaf masala, chopped mint, red chili powder and vegetables.
(Let potatoes turn golden color. That will add nice taste to pulav/pilaf)
Once vegetables cooked in spices add rice, salt and mix well. Adjust spices.
Add water (1Cup of rice 1 -1/2 cups of water) and cover the lid and pressure cook for 6 whistles on medium heat or use electric cooker.

Healthy and yummy rice is ready to be served.

Mini cheesecakes with orange zest

noreply@blogger.com (Sailaja) — Fri, 29 Jul 2011 22:20:00 +0000

Yesterday night I was in cooking spree. Baked mini cheesecakes, strawberry cupcakes, brown rice pilaf with mixed vegetables. Usually I bake cheesecake in regular springform pan. This time decided to bake mini ones, so that it is simple to eat rather than messing up the whole cake while cutting ;). These mini cheesecakes looks elegant and tastes delicious.

Ingredients:

Filling:

1 lb Cream cheese
2 large eggs ( I use organic brown eggs)
3/4 cup sugar
1tsp vanilla extract
1tsp orange zest
1/2 cup sour cream

Crust

16 graham crackers
6tbsp melted butter
1tbsp sugar

Procedure:

Preheat the oven at 300 degree F

Crust:

Place muffin cups in the pan.
Crush graham crackers and sugar in a mixer . (You can crush the crackers even with hand. ) I use mixer since it is easy and makes fine crust. Now add melted butter to the cracker mixture and mix well with a spoon/spatula. Now take the mixture and pour evenly into the muffin cups. With your hands press the mixture into the bottom of the cups. Cover the pan and chill it in refrigerator.

Filling:

In a bowl add cream cheese, sugar and beat with hand mixer or stand mixer until light and fluffy. (I used 3 speed in my hand mixer). Reduce the speed and add eggs one at a time. Add sour cream, vanilla extract and orange zest while beating on low speed. Scrape the mixture using spatula as necessary. Pour the mixture into the prepared muffin cups evenly.
Note: Make sure you use the mixer on low speed.

Bake for 18-20mts till it is firm. When you look at the cake it will not be completely set in the center. Don't worry, that is how it is supposed to look like.
Remove from oven and let it sit for 1hr until cooled completely. Cover it and refrigerate overnight.

Serve with fresh fruit or drizzle with chocolate syrup. I am sure you cannot resist with one.
Makes 12 mini cakes.

Brown Rice Pilaf with Sprouted Lentils

noreply@blogger.com (Sailaja) — Wed, 27 Jul 2011 06:16:00 +0000

All my stress since morning has been relieved, the moment my daughter got selected in pre-competitive swimming program. Wanted to treat her with healthy dinner, decided to make this recipe which I was planning to make ever since I saw in my friend Sridevi's blog (Sreelu's Tasty Travels). Prepared this yummy, healthy recipe with a variation of using brown rice and excluded vegetables.

Here is the original recipe.

Here is my version:

Ingredients:

1 cup of Brown Rice (Soak in water for 30 mts)
1 cup of sprouted beans (Soaked in water for 30 mts)
1 small sized onion (Chopped)
1tsp ginger garlic paste
1tbsp nuts( I used sliced almonds, cashews)
4 cloves
1/4inch cinnamon stick
10 mint leaves (finely chopped)
1 bay leaf
1 tbsp Pulav masala
red chili powder (Adjust as per your spice level) -- Optional
salt
Extra virgin olive oil

Preparation:

Soaked beans

In a pan add oil, once oil is hot add cloves, cinnamon stick, nuts, bay leaf. Once nuts turn golden color add onions, ginger garlic paste. Once onions turn golden color add pilaf masala, chopped mint, red chili powder.

Once onions cooked in spices add lentils, rice, salt and mix well.

Add water (1Cup of rice 1 -1/2 cups of water) and cover the lid and pressure cook for 6 whistles or use electric cooker.

Healthy and yummy rice is ready to be served.

Gongura Pappu- Lentil Soup with Red sorrel leaves

noreply@blogger.com (Sailaja) — Mon, 18 Jul 2011 05:48:00 +0000

Summer is the only time we get Gongura leaves in USA. I thoroughly enjoy almost every week cooking this vegetable in different forms. Today I made lentil soup with this leafy vegetable.

Here is the simple recipe for the same

Ingredients:

1cup of toor dal (Red lentils)
1 bunch of Gongura
1 small sized onion (finely chopped)
3 garlic cloves
4 green chilies (As per your spice level)
1tsp sambar masala powder(Optional)
1tsp red chili powder (optional if you want more spicy)
pinch of turmeric powder
pinch of asafoetida
1tsp mustard seeds
1/4tsp fenugreek seeds
1tsp cumin seeds
3 red chilies
curry leaves

Preparation:

Cook lentils in pressure cooker and keep it aside. Remove gonugra leaves, wash and chop and keep it aside. In a pan add oil once once is hot add hing,fenugreek seeds, mustard seeds, cumin seeds. Once mustard seeds start spluttering add red chilies, curry leaves, Onions and smashed garlic cloves. Cook till onions turn golden color. Now add turmeric powder, sambar powder, red chili powder and cook for 1 mt and add chopped gongura leaves. Cook the leaves for 5 to 6 mts and add cooked lentils and add salt. Cook and adjust spices.

TIP/Note: Most of the times gongura leaves which we get in USA not as sour as Indian gongura so add 1tsp of tamarind pulp after checking the taste.

Serve with hot rice along with papad or vadiyalu(vegetable fritters).