tag:blogger.com,1999:blog-27018885132674268562024-03-05T23:53:18.870-08:00RoochisAdding Spice to Life | The Art of Cooking Indian Food | Recipes siteRoochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.comBlogger159125tag:blogger.com,1999:blog-2701888513267426856.post-81629070640557151842022-12-05T07:58:00.002-08:002023-05-01T07:14:24.403-07:00Mutton Biryani<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhF5pmWmLihUezBNoQMU63-9fxt-cg_z1rLBU0zAdf983GYaZcS2fjvKPa2LiUp_KsN_ZHlZQQSK799zSsrV4Hvef-pNQN8U1AeHteD9ksXaKcoLpP8y1Ozdjvfo9Fj80MfrV978W2A5plYuW_As_PdBpe75ejHATUtsL-8B6mO-1vZ6BrRemAA9Ie8" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhF5pmWmLihUezBNoQMU63-9fxt-cg_z1rLBU0zAdf983GYaZcS2fjvKPa2LiUp_KsN_ZHlZQQSK799zSsrV4Hvef-pNQN8U1AeHteD9ksXaKcoLpP8y1Ozdjvfo9Fj80MfrV978W2A5plYuW_As_PdBpe75ejHATUtsL-8B6mO-1vZ6BrRemAA9Ie8" width="180" /></a></div><br /><br /></div><div>Ingredients : </div><div>Mutton - Half kg </div><div>Basmati Rice - Half kg ( equal as mutton, soak when you start cooking) </div><div>Onions - 2 big size</div><div>Green chilies - 12 </div><div>Tomato - One Big </div><div>Mint - one hand full</div><div>Coriander leaves - one hand full</div><div><div>Cinnamon - Half inch</div></div><div>Oil as required </div><div>Garam masala powder 1 tsp</div><div>Chili Powder - 2 tsp </div><div>Coriander power - 1 tsp </div><div>Turmeric - half tsp </div><div>Thick Curd - 3 tbsp </div><div>Salt </div><div>Lemon Juice - 1 tbsp </div><div>Ghee - 3 tbsp </div><div><br /></div><div>Whole Garam Masala :</div><div> Bay Leaves - few for frying </div><div> Cardamom - 3 for frying </div><div> Fennel - Half tsp for frying</div><div> Jeera - Half tsp for frying </div><div> Star Anis - 2 </div><div> Star Anis flower - small piece</div><div><br /></div><div>For Grinding (grind to a smooth paste) </div><div><div> Ginger garlic - to get 2 tbsp paste</div></div><div> Cloves - 6</div><div> Cinnamon - Half inch </div><div> Mint - two strands </div><div><br /></div><div><br /></div><div>Heat oil in a Cooker and add all the whole garam masala into it, add thinly sliced onions and fry well till it turns golden brown, add mutton, turmeric, ground paste, chili powder, coriander powder, salt and garam masala and half of mint leaves, curd and let it fry for 5 to 6 min. </div><div><br /></div><div>Now add 1.5 cups of water and close the lid and leave it for 6 whistles (I first left it for 4, the meat was still tough and I kept it for 2 whistles more and the meat was well done). The meat has to be fully cooked before going to the next step</div><div><br /></div><div>Take another bigger vessel, add 1tbsp ghee, fry the remaining mint and add only the mutton pieces without liquid into it and fry for 3 min, add chopped tomato. </div><div><br /></div><div>Then measure the mutton cooked liquid, for me it was 3 cups + 2.5 cups of hot water into the mutton. </div><div>Once this comes to boil, add rice, coriander leaves and 1 tbsp lemon, 2 tbsp ghee check salt. If the spice level is less then slit a few more green chilies here ( not chilli powder as the liquid wd get too thick) </div><div><br /></div><div>Let it come to boil, after 3-4 minutes, mix carefully, by now the water qty would be reduced. Keep an old pan below the vessel and close the lid. </div><div><br /></div><div>Cook this for 15 min in medium heat, next 5 min in low heat. Turn off flame and rest it for 10 min before serving. </div><div><br /></div><div>Note : we got the tender goat meat for this. If yours is tough, cook for few more whistles.</div>Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com0tag:blogger.com,1999:blog-2701888513267426856.post-3501926255561089402018-12-09T16:54:00.001-08:002018-12-09T16:54:14.049-08:00Akki Rotti.. Rice Roti<div dir="ltr" style="text-align: left;" trbidi="on">
Rice flour<div>
Onions finely chopped</div>
<div>
Carrots grated </div>
<div>
Coconut grated</div>
<div>
Spring onions or dhill leaves or Merhi leaves</div>
<div>
Coriander leaves</div>
<div>
Curry leaves</div>
<div>
Soaked channa dhal</div>
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Salt</div>
<div>
Cumin seeds</div>
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<div>
Mix all the above ingredients with some water.</div>
<div>
Make a tennis ball size balls with dough and spread it in hand around the tava. Make it as thin as possible. Sprinkle some water and lit stove.. close the tava with lid and cook till it's done. Add some oil flip and cook the other side.</div>
<div>
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<div>
Serve with flax seeds powder or any chutney.</div>
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Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com0tag:blogger.com,1999:blog-2701888513267426856.post-5280256680813302482017-04-04T09:03:00.002-07:002017-04-04T09:03:48.363-07:00Pallipalyam Chicken <div dir="ltr" style="text-align: left;" trbidi="on">
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On one of my recent visits to my native, I randomly ordered a dish which was delightful and we enjoyed it. We asked the server what it contained and he told the recipe.<br />
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Ingredients :<br />
<br />
Half Kg Chicken cut into Small Pieces<br />
Coconut half cup - cut into thin slices<br />
Dry Red chillies - 8 - 10 (this is the key ingredient)<br />
Ginger garlic paste - 1 table spoon<br />
Onion - One big<br />
Turmeric - 1 tsp<br />
Coriander powder - 1.5 tbsp<br />
Oil - 3 tbsp<br />
Cummin - 1 tsp <br />
Curry leaves - 1 string<br />
Coriander Leaves for Garnishing<br />
Salt to taste<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPHxkMTfuWSKjl7CWAeF7G99e3rd6E5iE3HTYzBxJK8gG7Cjp0FGMmprGK0vE4jh_9NGjdu1PY6CmSoPWUMyRDPN71FQG8oclZClskZ6CzBspC6rqlg7YECRuyfr2W-xlEviz4GczAZdU/s1600/Pallipalyam+chicken_Roochis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPHxkMTfuWSKjl7CWAeF7G99e3rd6E5iE3HTYzBxJK8gG7Cjp0FGMmprGK0vE4jh_9NGjdu1PY6CmSoPWUMyRDPN71FQG8oclZClskZ6CzBspC6rqlg7YECRuyfr2W-xlEviz4GczAZdU/s400/Pallipalyam+chicken_Roochis.jpg" width="400" /></a></div>
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Preparation :<br />
<br />
- Heat oil in a pan and add Cumin seeds<br />
- Add Red chillies and curry leaves<br />
- Now add onion and fry till its translucent.<br />
- Now add Coconut slices and stir for a few seconds<br />
- Add chicken, turmeric powder, Coriander power, Salt and fry for a min<br />
- Now close the lid and let it cook till the chicken is tender<br />
- Add half cup of water and close it. Depending on how much gravy you need differ the water quantity.<br />
- Check taste, Garnish with coriander leaves and serve.<br />
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<br />
Note : Do not add pepper or chilli powder - it changes the colour and taste.<br />
- Coconut and Red Chillies are the Key ingredients.<br />
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Variations : If you do not add water, this dish can be a starter / dry.</div>
Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com0tag:blogger.com,1999:blog-2701888513267426856.post-80011326969465812432016-09-30T11:39:00.002-07:002016-09-30T11:39:55.245-07:00Dates and Dry fruits Roll / Burfi<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Not a Great Picture But wanted to put that for Reference</td></tr>
</tbody></table>
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Ingredients :<br />
<br />
Badam : 20 Nos<br />
Cashew : 20 Nos<br />
Pista : 20 Nos<br />
Dry Grapes / Raisins : 10-15 Nos.<br />
Dates : 20 Nos (honey soaked ones not dry)<br />
Poppy Seeds : 1 TBSP<br />
Butter / Ghee :1 TBSP<br />
Dry coconut : 2 to 3 TBSP <br />
Salt : one piinch<br />
Wallnuts / Any other dry fruits of your choice can be added<br />
Nutmeg : one dash grated<br />
<br />
Method of Preparation :<br />
<br />
<ul style="text-align: left;">
<li>Cut the nuts into small pieces and dry roast them for 2to 3 minuts and keep it aside</li>
<li>Add Ghee / Butter in a pan along with Poppy seeds and fry a little. </li>
<li>Now add the Dates thats cut into small pieces along with Dry Grapes and stir for 2 min. </li>
<li>Now add the fried dry fruits and mix well along with a dash of salt. </li>
</ul>
<br />
<div>
<ul style="text-align: left;">
<li>Once it comes to a temperate where you can handle it with you hands knead it to make a roll which looks like hot dog.</li>
<li>Wrap it in an Aluminum foil and keep it in the fride for atleast 2 hours. </li>
<li>Remove from the foil and cut them into pieces. </li>
<li>Ready to eat and can be stored in an air tight container. </li>
</ul>
This would taste like Chikki or Ground Nut Burfi but would be softer.<br />
Great way to make kids eat the dry fruits. <br />
No added sugar as the Dates has all the sugar thats needed. <br />
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Note : Just a pinch of Salt, not more. Do not fry the dates for too long.<br />
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Also Known as : Dry Fruits Bar, Dates Roll, Dates and nuts sweet. <br />
Variations : You can make this into any shape and also be make into rounds like a ladoo.<br />
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</div>
Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com0tag:blogger.com,1999:blog-2701888513267426856.post-49347770276625986582014-06-03T06:23:00.002-07:002014-06-03T06:23:45.898-07:00Light Quick Sambar / Rasam<div dir="ltr" style="text-align: left;" trbidi="on">
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This is something that I did to be a mixture of Rasam / Sambar which is not too heavy on the tummy and good for digestion which can be accompanied by any Veggi sabi or fry. I had Asparagus fry to go with it along with Rice.<br />
<br />
Required to pressure cook :<br />
Toor Dhal : 4 tbsp<br />
Tomato : 1 big or 2 medium<br />
Onion : 1/4th or skip<br />
Tamarind : 1 inch piece or very little<br />
A lot of water<br />
<br />
Tempering :<br />
Oil<br />
Mustard Seeds<br />
Cumin Seeds<br />
Urad Dhal<br />
Asafotida / Hing<br />
Dry red chilles : 2 Nos.<br />
Curry Leaves<br />
Coriander Leaves<br />
<br />
Pressure cook those items listed above just like you might cook dhal for making sambar. Once its cooled down, do the tempering by adding ingredients one by one and add it to the cooked dhal. <br />
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Serve with Rice. It will have taste of rasam but will have dhal in it too and quick to make.<br />
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:</div>
Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com0tag:blogger.com,1999:blog-2701888513267426856.post-13947206730893512992011-11-18T15:43:00.001-08:002011-11-18T19:04:17.307-08:00Butter Cookies / Benne Biscuit<div dir="ltr" style="text-align: left;" trbidi="on">
Benne Biscuite as known in Karnataka which is a popular snack from the bakery. I never attempted to even guess what the ingredients in this would be way back when I was in India. Lately was quite longing for something sweet but not too sweet and home made, I chose to make Benne Biscuit, Benne as in Butter in Kannada, however for preparing this I didnt use butter but oil.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw5AP7snxoi_KtFUSyAAZYQ7fKC0Prqv-1MKyq78O_1vhyDloQZMZjcRBCTYCGEnBgqTFOPXNyUtanMlYJfY2v4xAkAI4VoIw_xiiltPSuxVM_56_tgTS_PFrRKUVuD3jNM9zAAv6cMR0/s1600/Benne+Biscuit.Butter+Cookies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw5AP7snxoi_KtFUSyAAZYQ7fKC0Prqv-1MKyq78O_1vhyDloQZMZjcRBCTYCGEnBgqTFOPXNyUtanMlYJfY2v4xAkAI4VoIw_xiiltPSuxVM_56_tgTS_PFrRKUVuD3jNM9zAAv6cMR0/s400/Benne+Biscuit.Butter+Cookies.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Benne Biscuit / Butter Cookies</td></tr>
</tbody></table>
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<b>Ingredients :</b><br />
<ul style="text-align: left;">
<li>Maida : 2 cups (All purpose flour) </li>
<li>Powdered Sugar : 1 and qtr cup (or a little more as per your taste)</li>
<li>Cooking Oil : 3/4th cup (or a table spoon more)</li>
<li>Baking powder : 1/4th tsp</li>
<li>Salt : 2 pinches</li>
</ul>
<br />
<b>Methods of preparation : </b><br />
<ol style="text-align: left;">
<li>Mix Maida, Powered Sugar, Baking powder and Salt in a bowl well.</li>
<li>Add oil little by little to the above and mix.</li>
<li>The consistancy should be more of coarse mix and not like chappati dough.</li>
<li>Check with a small amount of mixture if it holds together, if so then you are good to go.</li>
<li>Make small rounds and place on a greased tray.</li>
<li>Preheat the oven and bake the above at 375°F or 175°c.</li>
<li>Bake for 12 to 15 min, check if the lower side has darkened just a little and you see some cracks on the top.</li>
<li>Allow it to cool and enjoy. </li>
</ol>
<br />
Note : Use oil sparingly, just enough for the flour to bind, excess oil in dough would harden the cookies. <br />
Atleast 12 to 15 min baking time is required, else the dough in the center would not be baked.<br />
Place the tray in the center of the oven.<br />
If you dont have <span class="st">confectioners' sugar or icing sugar then just grind the usual sugar in a mixer. </span><br />
Also Known as : Venne Biscuit, Butter biscuit<br />
Variations : Indian Bakeries use vanaspati / dalda instead of oil<br />
You can use unsalted, colourless butter instead of oil. </div>Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com10tag:blogger.com,1999:blog-2701888513267426856.post-75618695818414287752011-06-29T10:28:00.000-07:002011-06-29T10:28:56.123-07:00Creamy Veg Soup<div dir="ltr" style="text-align: left;" trbidi="on">Various vegetables are cooked together and All purpose starch is added to make it thick and spiced with pepper and salt. Its a great dish for toddlers and kids<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-jiZ0Gyv7SHODx5pcmhpnF3zYeMEFCrlYCXsNUGSZhbeLjuPpuQlytUjRtXJjX2AMOoLaElvlhafq335vHFmbZG7zgNdENhsD0eDUopkGP4ihjr3QFhT6nY2pIPJFIEfCDxGuWI9Hs0I/s1600/Roochis+Veg+Soup.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-jiZ0Gyv7SHODx5pcmhpnF3zYeMEFCrlYCXsNUGSZhbeLjuPpuQlytUjRtXJjX2AMOoLaElvlhafq335vHFmbZG7zgNdENhsD0eDUopkGP4ihjr3QFhT6nY2pIPJFIEfCDxGuWI9Hs0I/s400/Roochis+Veg+Soup.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creamy Veg Soup</td></tr>
</tbody></table><br />
<b>Ingredients : </b><br />
<ul style="text-align: left;"><li>Potato : 1 No</li>
<li>Zuccini : 1/4 or 4 to 5 slizes</li>
<li>Broccoli : 4 to 5 florets </li>
<li>Cauliflower : 4-5 florets</li>
<li> Carrots : 1 No</li>
<li>All purpose flour : 1 tsp </li>
<li>Olive oil : 1 tsp</li>
<li>Bread : 2 slices </li>
<li>Salt and pepper to taste</li>
</ul><b>Method of preparation : </b><br />
<ul style="text-align: left;"><li>Pressure cook all the vegetables with enough water till it gets soft. </li>
<li>Stain the water and blend the veggies to a fine paste in a blender / juicer. (preserve the water).</li>
<li>Heat oil in a sauce pan and add all purpose flour and fry for less than a minute.</li>
<li>Add the blended veggie paste and strained water, slat and get it to boil. </li>
<li>Add additional water if its too thick. Add pepper at-last,remove from flame and serve with bread crumbs. </li>
<li>Optionally season with dried/fresh spring onions while serving. </li>
</ul><ul style="text-align: left;"><li> To make the bread crumbs : Put the bread into the toaster in high and once done, cut into cubes. </li>
</ul><br />
<i>Note : You can add any combination of vegetables, make sure to add potato to get the thickness. </i><br />
<i>Also Known as : Vegetable Soup, Mix Veg Soup, Potato vegetable soup, Healthy Vegetable soup, Veg soup for kids</i><br />
<i>Variations : You can make bread crumbs by frying in oil also. </i><br />
</div>Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com2tag:blogger.com,1999:blog-2701888513267426856.post-90403425289392847242011-04-10T08:56:00.000-07:002011-04-10T08:56:35.673-07:00Veggi Lasagne with white sauce<div dir="ltr" style="text-align: left;" trbidi="on">Lasagne is a one pot meal and a comfort food with lots of vegetables in it. It takes around 1 hour to make this dish.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9mE_pwdx29dXP_kLL4VeWVIXLxYs9mQZM9wV_I3C1ZGDccSmn6r02QWd3kSeXAudGvh_UntAQuJ7fkGSKN-WyvYZgVbOUn-x_SIOEb98p3cqCCukbYoU9vl10vOLeB77NL55FQzgQcg/s1600/Roochis++Vegetable+Lasagna+Lasania+.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9mE_pwdx29dXP_kLL4VeWVIXLxYs9mQZM9wV_I3C1ZGDccSmn6r02QWd3kSeXAudGvh_UntAQuJ7fkGSKN-WyvYZgVbOUn-x_SIOEb98p3cqCCukbYoU9vl10vOLeB77NL55FQzgQcg/s400/Roochis++Vegetable+Lasagna+Lasania+.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetable Lasagne</td></tr>
</tbody></table> <b>Ingredients :</b><br />
<ul style="text-align: left;"><li>Pasta sheets : 8 Nos.</li>
<li>Olive Oil : 4 tbsp</li>
<li>Carrots : 2 Nos. very finely chopped </li>
<li>Broccoli: 10 florets chopped </li>
<li>Zuccini : 1 No chopped </li>
<li>Onion : 1 No. large chopped </li>
<li>Bell pepper : 2 Nos. (capsicum) chopped </li>
<li>Spinach : 200 gms (2 cups) forzen / fresh </li>
<li>Garlic: 4 cloves minced</li>
<li>All purpose flour : 3 tbsp </li>
<li>Milk : 3 cups </li>
<li>Parmensan Cheese : 1 cup </li>
<li>Ricotta Cheese - 1 cup shredded</li>
<li>Mozzarella Cheese - 1 cup shredded</li>
<li>Salt to taste</li>
<li>Pepper pwdr : 1/2 tsp </li>
</ul><b>Method of preparation : </b><br />
<ul style="text-align: left;"><li>Preheat over to 350 degree .</li>
<li>Boil water in a large vessel and add salt and lasagne and cook for approx 12 min (or as per pack instruction)</li>
<li>Drain water, run cold water and keep aside. </li>
<li>Heat 2 tbsp of oil in a pan and add onions and fry for a min then add rest of the vegetables, salt and saute for 6 to 7 min and keep aside. (veggies)</li>
<li>Take all purpose flour in a deep pan and whisk in milk slowly till the lumps are removed and bring it to boil in medium flame make sure to keep stirring else it would turn brown. Add more milk if you need.</li>
<li>Once the above mixture thickens add Parmesan cheese, salt and pepper and bring it to boil. </li>
<li> Add 1 cup of spinach and stir well. Keep aside. (white sauce)</li>
<li>Now take a greased backing try and spread in the following:</li>
</ul><ol style="margin-left: 40px; text-align: left;"><li>Spinach spread white sauce, Lasagne sheets </li>
<li>Veggies and white sauce, Lasagne sheets</li>
<li> White sauce veggies and shredded Ricotta cheese, Lasagne sheets</li>
<li>Top with spinach, mozzarella cheese and some Parmesan cheese.</li>
</ol><ul style="text-align: left;"><li>Bake this in a preheated oven at 350 degrees covered with Aluminum foil for 20 min </li>
<li>Remove Aluminium foil and bake for 20 min or until the cheese turns brown. </li>
<li>Cut it into required size and serve. </li>
</ul>Note : Do not put 2 pasta sheets one above the other. The white sauce should be thick enough.<br />
Also Known as : Lasania, Lasagna, Lasaniya, Pasta sheets veggi, Lasagne vegetable noodles<br />
Variations : You can add some chilli flakes on top if you want it spicy like our Indian way. </div>Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com5tag:blogger.com,1999:blog-2701888513267426856.post-49490885490361680212011-04-08T08:46:00.000-07:002011-04-08T13:27:02.748-07:00How to preserve Coriander Leaves ?<div dir="ltr" style="text-align: left;" trbidi="on">I have had tough time preserving Coriander leaves, most of the time I buy these in specialty shops and by the time I finish using half would be rotten. I learnt this method of preserving coriander leaves from a friend in Germany but started to make use of it now when I regularly buy them. It lasts fresh for more than 10 to 12 days.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8V53ikEio0-phyphenhyphenMi-YSefccBuhKXfzmtJNAOoD-2QNPdaZEZs8R07mxTiFcf2uOS8qRfelp41Q09pIhJaEJxbzjFGXkQMDWl5EA4e4y7hKjLZpR889V1n2hkRe-G29E9kJzWqTJEsvzM/s1600/Roochis+Preserve+Cilantro+Kotmiri+.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8V53ikEio0-phyphenhyphenMi-YSefccBuhKXfzmtJNAOoD-2QNPdaZEZs8R07mxTiFcf2uOS8qRfelp41Q09pIhJaEJxbzjFGXkQMDWl5EA4e4y7hKjLZpR889V1n2hkRe-G29E9kJzWqTJEsvzM/s400/Roochis+Preserve+Cilantro+Kotmiri+.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coriander Leaves sitting in the fridge for 11 days</td></tr>
</tbody></table><b>Required : </b><br />
Coriander Leaves : 1 bunch <br />
1 Jar : 4 to 5 inches high or a Glass<br />
<b>How to do it : </b><br />
<b><i>Quick Version </i></b><br />
Chop off roots from stem and put into a jar with 1.5 inch water and leave it in the Vegetable tray of the refrigerator. <br />
<br />
<i><b>Detailed Version : </b></i><br />
<ul><li>Un-tie the coriander bunch on a sheet of paper and chop out the roots if any.</li>
<li>Remove brown or rotten leaves</li>
<li>Take out any stems which are very short and use these in next days.</li>
<li>Put the rest of the leaves together in the Jar which has 1.5 inches of water. </li>
<li>Water should be just a little above the bottom tip of the stem.</li>
<li>Keep this in the vegetable tray of the refrigerator. Take required quantity while cooking, wash and use. </li>
</ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhutj0GYgCe2yuNhE0Vkt48ppdotjMda5_MUfAo1xZqFNFIdkreEplmozZh55RgTkB8PPvbJbTWKEC52zo72xdRGpgpRAI2tfk4XFqxOnfTAM4aOGHA8gwuJNVhiGGfcOeInfy5Ro2ua4A/s1600/Roochis+How+to+preserve+Coriander+Leaves.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhutj0GYgCe2yuNhE0Vkt48ppdotjMda5_MUfAo1xZqFNFIdkreEplmozZh55RgTkB8PPvbJbTWKEC52zo72xdRGpgpRAI2tfk4XFqxOnfTAM4aOGHA8gwuJNVhiGGfcOeInfy5Ro2ua4A/s400/Roochis+How+to+preserve+Coriander+Leaves.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New Batch of Coriander Leaves from Market</td></tr>
</tbody></table><i> Note : Do not take a lengthy Jar, when there is just a few stems left, it would fall into the water. </i><br />
<i>Leaves that are not so fresh would turn fresh when preserved in the refrigerator.</i><br />
<i>Also Known as : Preserving Cilantro, Kothambiri, Kothamili, Kothamilaku </i><br />
<i>Variations : If your veggi tray is not big enough, then put a transparent cover on the leaves and store it in the bottom of the fridge</i><br />
<br />
<a href="http://krithiskitchen.blogspot.com/2011/03/guest-hosting-herbs-and-flowers-in-my.html">Entry for > "Herbs and Flowers in my Platter" </a><i> </i></div>Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com7tag:blogger.com,1999:blog-2701888513267426856.post-40368011494817667522011-04-07T12:49:00.000-07:002012-04-04T12:29:23.451-07:00Coriander Chicken (dry/gravy)<div dir="ltr" style="text-align: left;" trbidi="on">
A little different from the usual chicken curry. Fresh Coriander leaves is ground into a fine paste to get a green gravz. Goes good with chappati, naan, roti and also rice. This can be made dry or gravy depending on what you serve with.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCtFJO2JH7O41Sv5WTFoZHVpfGNk-QtnaxMKmFwNjlkiN4nr66gCdoGHSQUXqysU-APSlsVvq3a9Pyp2Coo5ejRvyw-hTFdW9LVvHOHYzxl8By3vWq4uDJlBLdfJaMthbOD74VaFYfXpY/s1600/RoochisCorrianderChicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCtFJO2JH7O41Sv5WTFoZHVpfGNk-QtnaxMKmFwNjlkiN4nr66gCdoGHSQUXqysU-APSlsVvq3a9Pyp2Coo5ejRvyw-hTFdW9LVvHOHYzxl8By3vWq4uDJlBLdfJaMthbOD74VaFYfXpY/s400/RoochisCorrianderChicken.JPG" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<b>Ingredients :</b><br />
<b> <i> For grinding </i></b><br />
<ul>
<li><span id="fullpost"> Green Chillies : 4 Nos.</span></li>
<li><span id="fullpost"> Coriander leaves : 1 cup</span> </li>
</ul>
<ul>
<li><span id="fullpost">Cashewnuts : 10 Nos or 3 tbsp of Fried grams</span></li>
<li><span id="fullpost">Coconut grated : 2 tbl spn</span></li>
</ul>
Grind Chillies and Coriander leaves with a little water and keep aside.<br />
Grind Cashew and Coconut with little water and keep aside.<br />
<b><i> For Curry : </i></b><br />
<ul>
<li><span id="fullpost">Chicken : half kilo (boneless or with bone)</span></li>
<li><span id="fullpost"> Cumin Seeds : 1 tea spn</span></li>
<li><span id="fullpost"> Coriander powder / Hand crushed coriander : 1 tbl spn</span></li>
<li><span id="fullpost"> Ginger garlic paste : 1 tbl spn</span></li>
<li><span id="fullpost"> Turmeric : half tea spn</span></li>
<li><span id="fullpost"> Oil : 2 tbl spn</span></li>
<li><span id="fullpost">Chilli pwder : 1 tsp (optional) </span></li>
<li><span id="fullpost"> Salt</span></li>
</ul>
<span id="fullpost"> Method of preparation : </span><br />
<ul style="text-align: left;">
<li><span id="fullpost">Heat oil in a nonstick pan and add cumin seeds. </span></li>
<li><span id="fullpost">Once they splutter add coriander powder, ginger garlic paste stir it once. </span></li>
<li><span id="fullpost">Add ground coconut paste and fry for a min. </span></li>
<li><span id="fullpost">Now add ground coriander paste, turmeric and salt. Fry for 4 to 5 min now add chicken and close lid.</span></li>
<li><span id="fullpost">Keep stirring occasionaly and let the chicken cook well in low flame for about 20 min (add water in regular intervel when needed for the chicken to cook).</span></li>
<li><span id="fullpost">Add chilli powder to spice it up more. Once the chicken is cooked soft remove from flame and serve.</span></li>
</ul>
<span id="fullpost">Note : You can add a cup of yogurt while cooking chicken. </span><br />
<span id="fullpost">Also known as : Kotamali Koli Kari, Kothambari Chicken, Coriander Chicken Masala</span><br />
<span id="fullpost">Optional : You can squeeze in few drops of lime juice once the dish is done.</span><br />
<br />
<span id="fullpost"></span></div>Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com1tag:blogger.com,1999:blog-2701888513267426856.post-2457591957762057642011-04-04T11:57:00.000-07:002011-04-04T11:57:06.877-07:00Tomato Dosa and Ginger Chutney<div dir="ltr" style="text-align: left;" trbidi="on">A variation of Dosa to make it attractive to kids and a change for grownups too than the plain dosa. Colourful and flavorful with the tomato tangy flavor in dosa makes it yummy. <br />
Fresh Ginger is fried and ground with tamarind pulp to make a tangy chutney which is strong in flavor. So serve little at a time. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0OLyxpiQ1uqSrNjak-ZLOez05USFBajbDPnzpRcdHK4frgH0QVobSwDDfd1N4EfcxKVMipCQir7Ljo2wGhiPWo8UMYqPyTX0lW1NNLipZEBkmCZ2IMqT1NSpztI9LT_wgHqEHc30Qwic/s1600/Roochis+Tomato+Dosa+Ginger+Chutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0OLyxpiQ1uqSrNjak-ZLOez05USFBajbDPnzpRcdHK4frgH0QVobSwDDfd1N4EfcxKVMipCQir7Ljo2wGhiPWo8UMYqPyTX0lW1NNLipZEBkmCZ2IMqT1NSpztI9LT_wgHqEHc30Qwic/s400/Roochis+Tomato+Dosa+Ginger+Chutney.jpg" width="400" /></a></div><br />
<b>Method of preparation :</b><br />
<u>For Ginger Chutney </u><ul style="text-align: left;"><li>Ginger : 5 inches </li>
<li>Jaggery : 1/2 inch cube</li>
<li>Dry red chillies : 1 No</li>
<li>Tamarind : to extract 1 tbsp thick pulp</li>
<li>Salt to taste</li>
<li>Oil : 1 tsp</li>
</ul><u><b>For Dosa </b></u><br />
<div> <ul style="text-align: left;"><li>Dosa Batter : 2 cups </li>
<li>Tomato Puree : 1/2 cup<br />
</li>
<li>Ginger paste : 1 tbsp</li>
<li>Green Chillies : 2 to 3 Nos.</li>
<li> Cumin Pwder : 1 tsp</li>
<li>Ghee / Oil <br />
</li>
</ul><b>Method of preparation : Ginger Chutney</b><br />
<ul style="text-align: left;"><li>Soak Tamarind for a few min in water and extract thick pulp</li>
<li>Chop ginger into small pieces, heat oil in a pan and fry it for a min and get this to room temp.</li>
<li>Add all the ingredients into a blender and blend it into a fine paste. Add water to adjust consistency.</li>
<li>This chutney has a strong ginger flavor and is tangy goes well with Idli and dosas</li>
</ul><br />
<b>Method of preparation : Tomato Dosa </b><br />
<ul style="text-align: left;"><li>Mix all the ingredients listed above. Add more or less tomato puree according to your taste. </li>
<li>Heat a skillet and pour one laddle full of batter and spread it in circular motion evenly and as thin as possible.</li>
<li>Add a tbsp of ghee and turn it on to other side after am min. Let it cook for a min and serve hot. </li>
</ul> Note : You can grind 2 tomatoes if you dont have puree. Dont over fry ginger for chutney as it turns bitter<br />
Also Known as : Allam Pachidi, Tomato Omlet, Thakkali Dosai <br />
<br />
</div></div>Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com3tag:blogger.com,1999:blog-2701888513267426856.post-58523597116288733932011-04-01T07:17:00.000-07:002011-04-01T07:17:35.263-07:00Mung bean powder<div dir="ltr" style="text-align: left;" trbidi="on">Mung bean is roasted and finely ground and spiced with pepper and salted. This tastes eternal and goes great with Rice and Ghee / Oil and also with Dosa. Its a quick to make recipe and has a shelf life of months. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqqSmdT2h14Sl0OihZWhLSfCPOZk2Wc-B9_ilyfzpEnqOPAd_OVJQl7j5hj0iG8GD_kCKW_X-YSHUL-t-lvVTM5vzkntHg28dHU_fWxfmFtVXI-lHX6ghyIoFSsN9212yetXjaUFAXt0c/s1600/Roochis++Moong+Podi+Idli.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqqSmdT2h14Sl0OihZWhLSfCPOZk2Wc-B9_ilyfzpEnqOPAd_OVJQl7j5hj0iG8GD_kCKW_X-YSHUL-t-lvVTM5vzkntHg28dHU_fWxfmFtVXI-lHX6ghyIoFSsN9212yetXjaUFAXt0c/s400/Roochis++Moong+Podi+Idli.JPG" width="400" /></a></div><br />
<b>Ingredients : </b><br />
<ul style="text-align: left;"><li>Whole Moong : 250 grams </li>
<li>Pepper powder : 1 tbsp </li>
<li>Salt to taste <b><br />
</b></li>
</ul><b>Method of Preparation :</b> <br />
<ul style="text-align: left;"><li>Roast whole moong in a pan till it turns golden. </li>
<li>Bring it to room temperature and grind in a spice grinder / coffee grinder / mixer till its fine.</li>
<li>Add pepper powder and salt at last and once the mixture comes to room temperate store in airtight container. </li>
<li>Add oil or ghee and serve for Dosa / Idli. You may want to add extra salt while serving with idli along with ghee</li>
</ul><i>Note : Add less salt as you might not need much salt when you serve this for dosa.</i> <br />
<i>Also Known as : Patchai pairu podi, pesra podi, pappu podi, Idli podi, Moong Powder, Green Gram podi </i></div>Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com3tag:blogger.com,1999:blog-2701888513267426856.post-76939294072074663492011-03-30T21:28:00.000-07:002011-03-30T21:31:19.055-07:00Nudeln Vegetarisch Auflauf / Pasta Casserole<div dir="ltr" style="text-align: left;" trbidi="on">Auflauf is something which is cooked or baked in a vessel and served in the same. Auflauf is in German and usually known as Casserole. I learn this from a dear friend of mine in Germany. Here I have used Penne Rigate Pasta and Hollandish Sauce with vegetables. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6KTRcw8f0RuimKl1E4DuQsYm8bSqaODNhxNB7cS_HWgzR4RgOuXfoYBFRXeOkQNDkZmN4Gn5RgyauI_TXSDR4U7FsZL9CjH_vETcQ5cINa9UmL4vx8Nf9sJsh7PSwISLFQqgyW9GW3Ik/s1600/Roochis+Auflauf+Pasta+Casserole.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6KTRcw8f0RuimKl1E4DuQsYm8bSqaODNhxNB7cS_HWgzR4RgOuXfoYBFRXeOkQNDkZmN4Gn5RgyauI_TXSDR4U7FsZL9CjH_vETcQ5cINa9UmL4vx8Nf9sJsh7PSwISLFQqgyW9GW3Ik/s400/Roochis+Auflauf+Pasta+Casserole.JPG" width="400" /></a></div><br />
<b>Ingredients :</b><br />
<ul style="text-align: left;"><li>Penne Rigate Pasta : 120 gms </li>
<li>Brocolli, Carrots, Potatoes - 200 gms together</li>
<li>Hollandish Sauce mix - 1 Pack </li>
<li>Whipped Cream - 5 tbsp</li>
<li> Milk - 1 cup</li>
<li>Garlic - 1 tbsp </li>
<li>Onions - 2 Nos. </li>
<li>Pepper - 1/4 tbsp </li>
<li>Italian Seasoning - 1/2 tsp </li>
<li>Cheese grated - 1 cup (I used Gaud) </li>
<li>Capsicum - 1 Small </li>
<li>Olive Oil - 1 tbsp </li>
<li>Salt to taste </li>
</ul><b>Method of preparation :</b><br />
<ul style="text-align: left;"><li>Cook Pasta as per the instruction on the pack, add 1/2 tsp salt while cooking and drain water.Keep aside</li>
<li>Cook Mixed vegetables till they are 3/4th cooked and drain water. Keep aside </li>
<li>In a Pan heat oil and add garlic then onions and fry for a min.</li>
<li>Add Hollandish sauce powder with milk and cream and salt if required.</li>
<li> If you are using creamy hollandish sauce you can skip whipped cream.</li>
<li> Bring it to boil, this should be saucy and not too watery. Boil for a few extra minutes if its watery. </li>
<li>Add Italian seasoning, pepper and keep aside </li>
<li> In a baking tray spread the pasta and then add cooked vegetables and pour the sauce on it.</li>
<li>Lift the tray and shake it or use a fork to spread the sauce. Arrange capsicum pieces on it. </li>
<li>Spread the grated cheese allover this so that it forms a layer and covers. </li>
<li>Bake it for 25 to 30 min in a pre heated oven @ 350 deg. </li>
<li>Serve hot</li>
</ul><br />
Note : The above preparation serves 3. Do not put the pasta layer on top as it turns out hard due to heat.<br />
Also Known as : Pasta Casserole, Veg Pasta Casserole, Italian Pasta, One Pot Pasta Meal <br />
Variations : Add vegetables of your choice. You can substitute hollandish sauce with your choice of sauce. </div>Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com2tag:blogger.com,1999:blog-2701888513267426856.post-49186366143639371162011-03-25T15:48:00.000-07:002011-03-25T15:48:47.428-07:00BhinDi Stir Fry<div dir="ltr" style="text-align: left;" trbidi="on"><div>Okra known as Bhindi in Hindi is finely chopped and fried with some onions and spiced with chilli powder goes well with Phulka / Chappati or with White Rice and Dhal / Rasam<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGe8TUB4AWH0VdBIN_ocnmIKuxIjteFLGs8ulcKOyrMw2eIcgjT4ppNRdzk1oi_X9JBRrmpx5CmdN_jtFv9FhdC0gY20_JlN6Sx_DBYs9F530y7KBxfabqvaNxAEhFSzDCazXfKodr_rI/s1600/Roochis+Bindhi+Stir+Fry.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGe8TUB4AWH0VdBIN_ocnmIKuxIjteFLGs8ulcKOyrMw2eIcgjT4ppNRdzk1oi_X9JBRrmpx5CmdN_jtFv9FhdC0gY20_JlN6Sx_DBYs9F530y7KBxfabqvaNxAEhFSzDCazXfKodr_rI/s400/Roochis+Bindhi+Stir+Fry.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BhinDi Fry</td></tr>
</tbody></table><br />
<b>Ingredients :</b><br />
<ul style="text-align: left;"><li>Okra : 1/2 kg (frozen / fresh)</li>
<li>Onion : 1 No.</li>
<li>Mustard seeds : 1/2 tsp</li>
<li>Turmeric : 1/4 tsp</li>
<li>Chillipowder : 1/2 tsp</li>
<li>Salt to taste</li>
<li>Oil 1: tbsp</li>
</ul><b>Method of preparation :</b></div><div><ul style="text-align: left;"><li>Wash Okra in water and pat it dry with a kitchen towel / cloth and cut into thin slices. </li>
<li>Heat oil in a wide pan, add mustard seeds when they splutter add onions,turmeric and fry for min.</li>
<li>Onions should not be fully fried, now add chopped Okra, salt and mix and let it cook in medium flame.</li>
<li>Mix occasionally, it might 10 - 12 min for Okra to be done. </li>
<li>Add chilli powder mix well, remove from flame after a min and serve.</li>
</ul><br />
<i>Note : As you start frying, the stickiness in the Okra would be removed. </i><br />
<i> Also Known as : Ladies Finger Fry, Okara Fry, Bendakaya Palyam, Bendekai palya, Vendaka Varuval </i><br />
<i>Variations : You can add grated coconut for garnish</i></div></div>Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com0tag:blogger.com,1999:blog-2701888513267426856.post-38881924350869486152011-03-25T07:54:00.000-07:002011-03-25T16:57:51.831-07:00Egg Stew<div dir="ltr" style="text-align: left;" trbidi="on">Boiled eggs are added to thin spiced coconut sauce which goes well with <a href="http://roochis.blogspot.com/2011/03/idiyappam.html">Idiappam </a>and Appam and garnished with fresh cilantro leaves.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4tYxMM1hW4v5CZQeOB2bgjNvB2KKRow7qPZGKqX_1LIIiLpPl4weNCoY5VvFD1aCiPwb5RWv7bwMVdfU4Vvswpr-FWVs74xzcmyd3xDwsm7TKCYtz3Ukj2D34hAZPdNabkLrPMPiA8A/s1600/Roochis+-+Egg+Stew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4tYxMM1hW4v5CZQeOB2bgjNvB2KKRow7qPZGKqX_1LIIiLpPl4weNCoY5VvFD1aCiPwb5RWv7bwMVdfU4Vvswpr-FWVs74xzcmyd3xDwsm7TKCYtz3Ukj2D34hAZPdNabkLrPMPiA8A/s400/Roochis+-+Egg+Stew.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<b>Ingredients :</b><br />
<ul style="text-align: left;"><li>Eggs : 5 Nos </li>
<li>Onion : 1 No (finely chopped) </li>
<li>Tomato : 1 No (finely chopped)</li>
<li>Fennel seeds : 1/2 tsp</li>
<li>Mustard seeds : 1/2 tsp</li>
<li>Turmeric : 1/4 tsp </li>
<li>Salt to taste</li>
<li>Cilantro for garnishing </li>
</ul><br />
<b>To grind : </b><br />
<ul style="text-align: left;"><li>Coconut : 4 tbsp</li>
<li>Fennel seeds : 1/4 tsp</li>
<li>Chilli powder : 1/2 tsp</li>
<li>Green Chillies : 3 Nos.</li>
<li>Ginger : 1/2 inch</li>
<li>Garlic : 3 pods</li>
</ul><b>Method of preparation :</b><br />
<ul style="text-align: left;"><li>Boil water in a vessel and add egg and cook for 10 min. Drain hot water, run cold water on eggs and remove skin and cut into half - keep aside.</li>
<li>Grid the ingredients listed above for grinding. Make it as fine paste as possible.</li>
<li>Heat oil in a pan, add mustard and fennel seeds once they are done add onions and fry till golden brown</li>
<li>Add tomatoes and cook till it turns mushy, now add the ground mixture, turmeric, salt, lots of water and let it boil for 10 to 12 min. </li>
<li>The sauce should be watery a little thicker than rasam, adjust water accordingly, check taste and add boiled eggs and garnish with cilantro. Close it with a lid and keep it aside for 5 min before you serve. </li>
</ul><i>Note : Garnishing with fresh cilantro leaves gives a nice taste and aroma to the stew </i><br />
<i>Also Known as : Egg curry for idyappam, Egg stue, sauce for idiyappam, side dish idiyappam</i><br />
<br />
</div>Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com1tag:blogger.com,1999:blog-2701888513267426856.post-20892662804986192392011-03-20T18:24:00.000-07:002011-03-20T18:24:52.519-07:00Paneer Kaati Roll<div dir="ltr" style="text-align: left;" trbidi="on">Indian wraps called as kaati rolls, is Indian flat bread filled with paneer and potatoes spiced up with onion and tomato garnish.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE8ZRVed5cDXHj2Jcek2NfJl-nUWzcl_d7hkwkOTA9Oh0tCmGIS8YdMz22zkXsJMC69WF07j_CfprSR79Ex_5p_I6JLR5zmlVodq7g-EQpgGJambxyM8t0ovbbLJqPx1PXAeK2Ue12n5g/s1600/Roochis+Paneer+Kaati+Roll.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE8ZRVed5cDXHj2Jcek2NfJl-nUWzcl_d7hkwkOTA9Oh0tCmGIS8YdMz22zkXsJMC69WF07j_CfprSR79Ex_5p_I6JLR5zmlVodq7g-EQpgGJambxyM8t0ovbbLJqPx1PXAeK2Ue12n5g/s400/Roochis+Paneer+Kaati+Roll.JPG" width="400" /></a></div><br />
<b>Ingredients :</b><br />
<br />
<u>For wrap </u><br />
<ul style="text-align: left;"><li>Maida : 1 cup</li>
<li>Wheat flour : 1 cup</li>
<li>Salt 1/2 tsp</li>
<li>Oil : 2 tbsp</li>
</ul><u>For Filling</u>Paneer : 1/2 of a cube<br />
<ul style="text-align: left;"><li>Potatoes : 1 No (small)</li>
<li>Ginger Garlic Paste : 1 tsp</li>
<li>Coriander Powder : 1 tsp</li>
<li>Chilli Powder : 1 tsp</li>
<li>Cumin Powder : 1/2 tsp </li>
<li>Turmeric Powder : 1/4 tsp</li>
<li>Tomato : 1 No (medium size)</li>
<li>Onion : 1 No </li>
<li>Egg : 2 or 3 Nos. </li>
<li>Oil : 1 tbsp</li>
<li>Salt to taste</li>
</ul><b>Method of preparing wrap :</b><br />
<ul style="text-align: left;"><li>Mix all the ingredients for the wrap except oil and add water and make it into a soft dough</li>
<li>Add oil on it and knead for 2 min and set aside for 15 min. (I kept it overnight)</li>
<li>Make rounds with the dough and roll it thin but large. You may fold it and roll again.</li>
<li>On a wide pan put the rolled wrap and once its done on one side flip, add oil and turn</li>
<li>Do the same on the other side, flip and now pour half egg on this and spread.</li>
<li>If the wrap is bubbling then take a fork and blow out the bubble before poring egg.</li>
<li>In a min turn the wrap so that the egg gets cooked and remove from flame. </li>
</ul><b>Method of preparing Filling </b><br />
<ul style="text-align: left;"><li>Finely chop onions and tomatoes, cut the paneer into small pieces or use hand and make it into small chunks</li>
<li>Boil Potato and shred it.</li>
<li>Heat oil in a non-stick pan, add onions and fry till golden brown, add ginger garlic paste, turmeric and saute.</li>
<li> Add tomatoes and fry till they turn mushy. </li>
<li>Add Chilli powder, Cumin Powder, Coriander powder, salt and 4 to 5 tbsp water and let it for a min</li>
<li>Now add shedded potatoes and paneer and mix well. </li>
<li><i>For a finishing touch add few drops of lemon juice if you wish </i></li>
</ul><br />
Take around 3 tbsp of filling and put it vertically on side of the wrap, add some fresh onions and tomatoes and roll it. <br />
Cover one side with aluminum foil so that its easy to eat particularly when its for lunch box.<br />
Pack / Serve with ketchup / tangy sauce <i><br />
</i><br />
<i></i><br />
<i>Note : Dont over cook potatoes, shredding wouldnt be possible. </i><br />
<i>Also Known as : Paneer Chappati Roll, Potato wraps, Paneer wraps, Veg wrap, Chappati with filling </i><br />
<i> Variations : You can omit potatoes . You can omit egg, instead add some mint chutney if its for immediate serving. </i></div>Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com2tag:blogger.com,1999:blog-2701888513267426856.post-7550925252967963602011-03-19T12:22:00.000-07:002011-03-25T16:57:51.832-07:00Jiffy Prawn Pepper Fry<div dir="ltr" style="text-align: left;" trbidi="on">Prawns are cooked with fried onions and spiced up with pepper and salt to make a Jiffy Prawn Pepper Fry<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUJ1ujCRiTuzoa2FlpZOn8WBJsCPUAIDQeMF7TjHd1LnIt0KbKJd_oSjZhsdKXpgYi2EHCmKGeea0_iZObYXU2Mrd0yOttaLmHFAE_gT3fTEg6hQKek479J_Gp1EO3m_P_KbpOh2sJk4/s1600/Roochis+Prawn+pepper+Fry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUJ1ujCRiTuzoa2FlpZOn8WBJsCPUAIDQeMF7TjHd1LnIt0KbKJd_oSjZhsdKXpgYi2EHCmKGeea0_iZObYXU2Mrd0yOttaLmHFAE_gT3fTEg6hQKek479J_Gp1EO3m_P_KbpOh2sJk4/s400/Roochis+Prawn+pepper+Fry.JPG" width="400" /></a></div><b>Ingredients : </b><br />
<ul style="text-align: left;"><li>Prawns : 200 gms ( I used Medium sided frozen) </li>
<li>Onion : 1/2 No.(finely chopped)</li>
<li> Turmeric : 1/4 tsp</li>
<li>Garlic powder : 1/2 tsp (or 1/2 tsp garlic paste)</li>
<li>Pepper : 1/2 tsp (crush it into coarse powder)</li>
<li>Oil : 1 tsp </li>
<li>Salt to taste</li>
</ul><b>Method of preparation : </b><br />
<ul style="text-align: left;"><li> Heat oil in a non stick pan and add onions, salt and turmeric</li>
<li>With in a min add defreezed prawns and garlic -close with a lid/.</li>
<li>In a min stir it and leave without lid for 2 more min on medium flame and add pepper powder</li>
<li>Take a fork and prick into the prawns and check if its soft enough. </li>
<li>Remove from flame and serve</li>
</ul><i>Note : Do not over cook the prawns as it turns to become rubbery / hard. Add prawns even when the onions are not fried else when prawns are getting fried, onions would turn black. Add as less oil as possible.</i><br />
<i>Also Known as : Shrimps Fry, Era Varuval </i></div>Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com2tag:blogger.com,1999:blog-2701888513267426856.post-37845722593304006892011-03-17T19:16:00.000-07:002011-03-17T19:16:50.305-07:00Egg Tomato Curry<div dir="ltr" style="text-align: left;" trbidi="on">One jiffy curry which goes with Indian bread, made with broken egg mixed in Tomato curry.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwzXahyFxSjbe6TAKVEq_kAjd-1CryPA4yW6-3EvGrYNCe_7p1VpbBMFbPBr7Fdup8VNYSg20OmOxMlkRscNMywHTmvb__roMPT_oUAKfcgX7D4syu-l8PMAvVl-St1tCNLQyvACa6Qyo/s1600/Egg+Tomato+Curry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwzXahyFxSjbe6TAKVEq_kAjd-1CryPA4yW6-3EvGrYNCe_7p1VpbBMFbPBr7Fdup8VNYSg20OmOxMlkRscNMywHTmvb__roMPT_oUAKfcgX7D4syu-l8PMAvVl-St1tCNLQyvACa6Qyo/s400/Egg+Tomato+Curry.JPG" width="400" /></a></div><br />
Ingredients :<br />
<ul style="text-align: left;"><li>Eggs: 3 Nos. </li>
<li>Tomato : 3 Nos / 1 cup tinned diced tomatoes</li>
<li>Onions : 1 No. (large - finely chopped) </li>
<li>Chilli powder : 1 tsp</li>
<li>Turmeric powder : 1/4 tsp</li>
<li>Bay leaves : 2 Nos. </li>
<li>Mustard seeds : 1/2 tsp</li>
<li>Peas : 1/2 cup (optional)</li>
<li>Oil : 1 tbsp</li>
<li>Salt to taste</li>
</ul><b>Method of preparation :</b><br />
<ul style="text-align: left;"><li>Heat Oil in a wide pan, add bay leaves and mustard seeds once they splutter add onions and salt</li>
<li>When onions turn golden brown add tomatoes and fry till they turn mushy add chilli powder and mix</li>
<li>Move this to one side of the pan, pour the eggs on the other side and let it fry.</li>
<li>Once the egg is appropriately fried, add cooked peas and mix everything together. </li>
<li>Give it all a good stir and serve. </li>
</ul>Note : Fry the eggs well as it would not get cooked much once you mix tomatoes with it.<br />
Also Known as : Broken Egg Curry, Guddu koora, Mutta Thakkali, Egg Drop Tomato masala<br />
Variations : Peas is optional.</div>Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com1tag:blogger.com,1999:blog-2701888513267426856.post-4429245933931019412011-03-13T20:17:00.000-07:002011-03-13T20:17:42.502-07:00Methi Chicken Masala<div dir="ltr" style="text-align: left;" trbidi="on">Chicken is cooked with fresh fenugreek leaves, onions and tomato to make a tasty Methi Chicken Masala that goes well with Indian Bread like Chappati, Naan, Roti and also Rice<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzKt9dwgau_aAW3gDIzBwyhQdBrhxfvUML329lynEtgmz6IBMx5gQgvls_q3ZOIHxP4cgbOkguvF1vToV3vJbSYXFp64t3whm-IfpHbTPZZ-48M9zEMW_SHQWN9WVy4zkbP5pdUkwQzE/s1600/Roochis+Methi+Chicken+Masala.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzKt9dwgau_aAW3gDIzBwyhQdBrhxfvUML329lynEtgmz6IBMx5gQgvls_q3ZOIHxP4cgbOkguvF1vToV3vJbSYXFp64t3whm-IfpHbTPZZ-48M9zEMW_SHQWN9WVy4zkbP5pdUkwQzE/s400/Roochis+Methi+Chicken+Masala.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Methi Chicken Masala</td></tr>
</tbody></table><br />
<b>Ingredients: </b><br />
<ul style="text-align: left;"><li>Chicken : 200 gms (boneless cut into small pieces)</li>
<li>Potato : 1 No ( chopped as the same size of chicken pieces)</li>
<li>Onions : 2 Nos. (finely chopped)</li>
<li>Tomato : 2 Nos (finely chopped) </li>
<li>Fenugreek leaves : 1 bunch (or 4-5 cubes) </li>
<li>Yogurt : 2 tbsp </li>
<li>Cumin seeds : 1 tsp </li>
<li>Coriander powder : 1 tbsp </li>
<li>Chilli powder : 1 tsp </li>
<li>Turmeric : 1/4 tsp</li>
<li>Green Chillies : 4 Nos. </li>
<li>Ginger Garlic paste : 1 tbsp (or use G&G powder)</li>
<li>Cashewnuts : 5 Nos (make it into powder) </li>
<li>Garam Masala powder : 1/2 tsp </li>
<li>Oil : 2 tbsp </li>
<li>Salt to taste </li>
<li>Method of preparation : </li>
<li>Add some water to yogurt and whip it well and keep aside.</li>
</ul><br />
<b>Method of Preparation</b> <br />
<ul style="text-align: left;"><li>Heat Oil in a wide non stick pan and add cumin seeds.</li>
<li>When cumin turns colour, add chopped onions and little salt and fry till golden brown.</li>
<li>Add ginger and garlic paste and fry for a min before you add chopped tomatoes.</li>
<li>Once the tomatoes turn mushy add fresh chopped fenugreek leaves, coriander, turmeric and chilli powder.</li>
<li>Close the lid and cook for 4 to 5 min, now add whipped yogurt and let it cook for another 2 to 3 min.</li>
<li>Add Chicken and Potatoes, mix well and close lid and cook it in medium heat for about 6 to 7 min.</li>
<li>Check if there is enough water for the chicken to cook else add some water.</li>
<li>Add Cashew powder cook for another 5 min without lid till chicken is cooked soft enough. </li>
<li> Add garam masala and adjust taste. Methi Chicken Masala is ready to serve.</li>
</ul><br />
Note : You can add kasuri methi if you do not have / have enough Fenugreek leaves (taste differs)<br />
<br />
Also Known as : Fenugreek Chicken Masala, Methi Murg Masala, Menthayala kodi koora, Venthiyakeerai Koli Kari. <br />
Variations : Add some fried cashewnuts when the gravy is done. </div>Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com1tag:blogger.com,1999:blog-2701888513267426856.post-8456043377918135922011-03-08T20:24:00.000-08:002011-03-08T20:31:31.491-08:00Indian Grocery in Aachen, Germany<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ6TlnhxKY6bIIaUCTu6SAbi7S34EC9xCMomXup7V47UWCmHbTWwXQjl5TjPULVW0LM8B6QtLYIb76W42Gz3D7pxo-V3MBKpaYj9ZW4gPPyt98_qg4iSY1GTSn-GW_n5A2u6w3_FVna7M/s1600/Roochis+Indian+Grocery+Aachen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="117" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ6TlnhxKY6bIIaUCTu6SAbi7S34EC9xCMomXup7V47UWCmHbTWwXQjl5TjPULVW0LM8B6QtLYIb76W42Gz3D7pxo-V3MBKpaYj9ZW4gPPyt98_qg4iSY1GTSn-GW_n5A2u6w3_FVna7M/s400/Roochis+Indian+Grocery+Aachen.jpg" width="400" /></a></div>Finding Indian Shops in Aachen, Germany for someone who is new to the city is quite a challenge which we faced a few years ago. Somehow cannot get proper details on google search. Therefore thought I shall put in some details which would be helpful for Indians coming to Aachen. I have also recommended what to buy where in terms of quality and also value for money. In all these shops we get almost the same variety but there is difference in price. <br />
<br />
There are just a few Indian shops or Grocery stores in Aachen mostly near Bushof.<br />
<br />
<b>Srilankan owning : </b><b>Nagammal Markt, Jülicher Straße 4, 52070 Aachen, Ph : 0241 538954</b><br />
We get : Spices, Dhal, Rice, Indian Vegetables, Indian Greens, Fish, Mangoes during season<br />
In this shop almost everything is overpriced so I wouldn't prefer to buy. <br />
Good Buy : Idli Rava what I would buy in this shop which cant be got in other Indian shops.<br />
<br />
<b>Punjabhi owning </b><b>: </b><b>Raja Markt, Alexanderstraße 82-84, 52062 Aachen, Ph : 0241-4008055</b><br />
We get : Indian Spices, Dhal, Atta, Rice, Green Chillies, Vegetables, Pickles, Tamarind, Ginger, Fresh Samosa <br />
This was my preferred Indian Shop for shopping where the prices were nominal.<br />
Good Buy : Chappati Atta, Basmati Rice, Dhals, Spices, Green Chillies, Curry Leaves, Okra<br />
Here a lady does eyebrow threading on Saturdays. They take order of food for parties and the food tastes as bad as it could be. <br />
<br />
<b>Punjabhi owning : </b><b>Century Foods, Hansemannplatz 1, 52062 Aachen, Ph : 0241-4018325</b><br />
We get : Indian Spices, Dhal, Atta, Rice, Green Chillies, Few vegetables, Pickles, Fish<br />
Here the prices are little higher than Raja Markt, only those which was not found in Raja I would prefer to buy here. I would buy small Indian Brinjals here and Raw Banana here.<br />
<br />
<b>Hallal Markt, <span class="pp-headline-item pp-headline-address" dir="ltr">Stiftstraße, Aachen Near C & A</span></b><br />
<span class="pp-headline-item pp-headline-address" dir="ltr">This is turkish supermarket where many Indian stuff can be found. Especially Vegetables are a good buy here, </span>especially Mint leaves, Coriander leaves are quite cheap, Chicken and Lamb can be found.<br />
<br />
One can buy vegetables and grocery in Vaals, Netherlands where shops are open even on Sunday and its quite cheaper than in Aachen. Shops can be found right in the border.<br />
<br />
<br />
For those who are looking for Idli Rice its a disappointment, atleast for me it was so. I used to buy it from <i>Köln </i>in the Indian shops there.<br />
Rava / Suji / Semolina is known as Greiß in German and can be found in German Supermarket itself. <span class="forum" id="message_3499281">Weichweizen variety is good for making idli / upma and </span><span class="forum" id="message_3499281">Hartweizen is much fine which is like chiroti rava </span><br />
<br />
<i>Note : There are few more Indian shops though which I have not covered here. </i><br />
<i><br />
</i><br />
Tags : Indian Spices Aachen, Indian shops in Aachen, Indian Stores in Aachen, Indische Lebensmittel Aachen, Indian grocery near M<span class="pp-place-title">aastricht, Indian Super Market Aachen Germany. </span></div>Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com3tag:blogger.com,1999:blog-2701888513267426856.post-77210797331206052992011-03-04T10:47:00.000-08:002011-03-04T10:47:40.788-08:00Tangy Onion Stuffed Brinjal<div dir="ltr" style="text-align: left;" trbidi="on">This is one of varieties of stuffed brinjal which is tangy and stuffed with ground spices and onion. Can be served with Rice and Rasam or Rice and Dhal.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZymi8t1oaI26V0Q2aa0ce4AZaCkZqVxIihAD8fZQgxBm3b2mfx_Wys8pdIhkEqzG8iMvqOiQgCHP9aipAW3cJ9rPpQslI5kHov_qLDr-6hyphenhyphenZ_jGZakEXiDw1-ySw4luhwDFaZ6SBz8A/s1600/Roochis+Onion+Stuffed+Brinjal.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZymi8t1oaI26V0Q2aa0ce4AZaCkZqVxIihAD8fZQgxBm3b2mfx_Wys8pdIhkEqzG8iMvqOiQgCHP9aipAW3cJ9rPpQslI5kHov_qLDr-6hyphenhyphenZ_jGZakEXiDw1-ySw4luhwDFaZ6SBz8A/s400/Roochis+Onion+Stuffed+Brinjal.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tangy Onion Stuffed Brinjal</td></tr>
</tbody></table><b>Ingredients :</b><br />
Brinjal : 6 Nos. (baby eggplant)<br />
Mustard Seeds : 1 tsp<br />
Cumin Seeds : 1 tsp<br />
Urad Dhal : tbsp <br />
Chilli powder : 1 tsp <br />
Coriander powder : 1 tsp<br />
Curry leaves : 1 string<br />
Onion : 1 large (grated)<br />
Turmeric powder : 1/4 tsp<br />
Tamarind : 1 inches<br />
Oil : 3 tbsp<br />
Salt to taste<br />
<b>Method of Preparation </b>: <br />
<ul style="text-align: left;"><li>Slit Brinjal vertically to see a plus when u hold it. Dont cut it completely so that it can be stuffed. </li>
<li>Soak tamarind and extract thick pulp </li>
<li>Roast Mustard seeds, Urad Dhal, Cumin seeds and powder it. </li>
<li>Heat oil in a pan, fry onions, with salt and include the powder along with turmeric, chilli powder and coriander powder and tamarind. </li>
<li>Stuff the above mixture into the Brinjal. Retain the remaining stuffing mixture.</li>
<li>In another pan heat oil and add curry leaves and slowly arrange the stuffed brinjal and pour the remaining mixture along with half glass of water, close lid and cook. Turn it once so that the other side of the brinjal is cooked. </li>
<li>Remove from flame and serve with Rice and Dhal. </li>
</ul><br />
Note : Do not add too much of tamarind. You can fry chopped onions and grind instead of grating.<br />
Also Known as : Pulla Gutthi Vankaya , Puli Yennai Katharikka, Badanekai huli <br />
<br />
</div>Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com3tag:blogger.com,1999:blog-2701888513267426856.post-79142637203621562322011-03-01T09:56:00.000-08:002011-03-01T09:56:03.613-08:00Idiyappam<div dir="ltr" style="text-align: left;" trbidi="on">Idiyappam is a variety of home made noodles made with rice flour. There are various ways of making this, my Mom soaks rice, grinds it and then makes idlis and then press them with mould on the other hand Mom inlaw washes rice, dries it, makes dry flour steams and stores the flour for making idiappams later. However I use a simple method and here goes the recipe.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8EH2EqaVeCOh0nLS7_U6IyEl32t8DlTZ-tsQKE2SQhernKEmAXYh9dgsTGfgby-rmvCxCqBQEZw8gtWiNpw2xKOWrMqj43JdGT0NseqBS6jVmqxpVMS0QgaTYXZbvVD63rrVeZjjr-T0/s1600/Idiyappam.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8EH2EqaVeCOh0nLS7_U6IyEl32t8DlTZ-tsQKE2SQhernKEmAXYh9dgsTGfgby-rmvCxCqBQEZw8gtWiNpw2xKOWrMqj43JdGT0NseqBS6jVmqxpVMS0QgaTYXZbvVD63rrVeZjjr-T0/s400/Idiyappam.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Idiapam /Idiyappam</td></tr>
</tbody></table><br />
<b>Ingredients :</b><br />
<ul style="text-align: left;"><li>Rice Flour : 1 cup</li>
<li>Water : 2 cups</li>
<li> Salt to taste</li>
<li>Oil : 1 tbsp</li>
</ul><b> Method of preparation :</b><br />
<ul style="text-align: left;"><li>Fry Rice flour for 4 to 5 min in medium flame and keep aside. </li>
<li>Bring water to boil in a nonstick vessel and add salt, oil. </li>
<li>Slowly drop the rice flour while stirring it such that no lumps are formed. </li>
<li>Reduce flame and stir till it tuns to a soft dough almost like chappati dough which would be good enough to press.</li>
<li>Grease the kitchen press and fill it with the dough and press it on to greased idli plate in circular motion (use idiappam plates if you have)</li>
<li>Steam it for 10 min and serve hot with stew of your choice</li>
<li>It can be served with coconut milk and sugar too.</li>
</ul><br />
Note : Make sure the dough is not too soft. Do not oversteam as it makes the Idiyappam hard. The mould you use should have small holes to get thinner noodles. <br />
Also Known as : Janthakulu, Noolappam, Rice Noodles, Idyappam, String Hoppers, Noolputtu<br />
Variations : Use store brought Idiyappam mix to avoid frying of rice flour.</div>Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com3tag:blogger.com,1999:blog-2701888513267426856.post-45059022006023345152011-02-09T13:49:00.000-08:002011-02-09T13:49:14.945-08:00Simple Egg Fried Rice<div dir="ltr" style="text-align: left;" trbidi="on">Finely chopped vegetables are fried and mixed with Rice and Egg.<br />
Another addition to Lunch Box ideas and its a one pot meal. I have added some time saving idea for those who cook early in the morning. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-fz_XSnYd88A9eqwKRO2zFeG25yqhWOFMJpYhgQueM6V-2GAsQoUHSvzKXXOp0UuXF5bt9kAIkfoYpdSBZLebVSTBgC1e1mfEVBFYzmEUVNX2VIH34oygngXrtu7ePNWQkNmc4OTScE/s1600/Roochis+Egg+Fried+Rice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-fz_XSnYd88A9eqwKRO2zFeG25yqhWOFMJpYhgQueM6V-2GAsQoUHSvzKXXOp0UuXF5bt9kAIkfoYpdSBZLebVSTBgC1e1mfEVBFYzmEUVNX2VIH34oygngXrtu7ePNWQkNmc4OTScE/s400/Roochis+Egg+Fried+Rice.JPG" width="400" /></a></div><br />
<br />
<b>Ingredients : </b><br />
<ul style="text-align: left;"><li>Rice : 2 cups (approx 200 gms)</li>
<li>Butter : 1 tbsp</li>
<li> Egg: 3 Nos. </li>
<li>Beans : 1/2 cup</li>
<li> Carrots : 1/2cup</li>
<li>Onions : 1 No. </li>
<li>Capsicum : 1 No.</li>
<li>Fresh Chives : 3 roots or 1 tbsp dried </li>
<li>Green Chilles : 4 Nos. </li>
<li>Ginger : 1/2 inch</li>
<li>Oil : 2 tbsp</li>
<li>Salt to taste</li>
</ul><br />
<b>Method of Preparation : </b><br />
<ul style="text-align: left;"><li>Cook rice with some butter so that the rice is not sticky and refrigerate. </li>
<li>Finely chop carrots, beans and capsicum </li>
</ul><br />
Can be previously cut and refrigerated for quick cooking.<br />
<ul style="text-align: left;"><li>Finely chop ginger, chop onions lengthwise, slit green chillies and finely chop chives.</li>
</ul><ul><li>Heat oil in a wide pan add ginger and green chillies </li>
<li>After a min add carrots and beans when its half cooked add onions, chives and capsicum.</li>
<li>After a min add salt, rice and mix well by tossing the pan. </li>
<li>Move this to one side of the pan and drop 3 eggs on the other side of the pan and scramble. </li>
<li>When the egg gets a little hard include it with rice and mix well. </li>
<li>Adjust salt and its now ready for packing. Tomato Sauce goes well as side dish.</li>
</ul> Note : You can add Tomato ketchup or sauce while tossing. Rice has to be warm / cold not hot. <br />
Also Known as :Vegetable Rice<br />
Variations : Add little white pepper for a varied taste. </div>Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com1tag:blogger.com,1999:blog-2701888513267426856.post-48849667255460902412011-02-08T13:13:00.000-08:002011-02-08T13:13:54.175-08:00Potato Cauliflower Curry with Garnished Rice<div dir="ltr" style="text-align: left;" trbidi="on">Jeera Garnished Rice packed with Potato Cauliflower added with heavy wiping cream to make it saucy.<br />
Lunch Box Recipe takes around 25 min <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSaAh5gximMCEAzoireQiYw5PQmhNGR9jZSix9GmyYHY1cDKrrtkLb43xC6uD2fTbbV3y4u1krNZy-E86qTBpazodvim_7lK-SaUzB7rCyZAkCHBYuVTgylVdZ5ACPOiquCiiwmmCIkc/s1600/roochis+Aloo+Gobi+Masala.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSaAh5gximMCEAzoireQiYw5PQmhNGR9jZSix9GmyYHY1cDKrrtkLb43xC6uD2fTbbV3y4u1krNZy-E86qTBpazodvim_7lK-SaUzB7rCyZAkCHBYuVTgylVdZ5ACPOiquCiiwmmCIkc/s400/roochis+Aloo+Gobi+Masala.JPG" width="400" /></a></div><br />
Ingredients :<br />
<b>For Garnished Rice </b><br />
<ul style="text-align: left;"><li>Rice : 2 Cups </li>
<li>Fennel seeds : 1 tsp</li>
<li>Bay Leaves : 2 Nos. </li>
<li>Cloves : 2 - 3 Nos. </li>
<li> Oil - 1 tbsp</li>
<li>Green Chillies - 4 Nos. </li>
<li>Half cup - finely chopped carrots and beans (optional)</li>
<li>Salt to taste </li>
<li>Butter : 1/2 tbsp </li>
</ul><br />
<b>For Curry </b><br />
<ul style="text-align: left;"><li>Cauliflower : 1 cup </li>
<li>Potatoes : 2 Nos. </li>
<li>Onion : 1 No </li>
<li>Tomato : 1 No. or Tinned diced half cup</li>
<li>Jeera : 1/2 tbsp</li>
<li>Ginger garlic paste : 1 tsp together / 1 tsp powder</li>
<li>Oil : 1 tbsp</li>
<li>Turmeric : 1/4 tsp </li>
<li>Chilli Powder : 1/2 tbsp</li>
<li> Coriander Powder : 1/2 tbsp</li>
<li> Heavy wiping cream : 1/4 cup</li>
<li>Coriander Leaves for garnishing</li>
<li>Salt to taste </li>
</ul><br />
<b>Method of preparation : </b><br />
<ul style="text-align: left;"><li>Wash and keep rice in electric rice cooker. Add finely chopped carrots / beans. </li>
<li>Heat oil in a pan, add bay leaves, cloves and fennel seeds fry, add green chillies chopped length wise.</li>
<li>Once it fries add it into the rice cooker along with salt and butter. </li>
<li>Give a stir and close lid. </li>
</ul>For Curry finely chop onions and tomatoes. <br />
<div><ul style="text-align: left;"><li>Cook chopped Cauliflower and Potatoes in the microwave for 6 min.(Add little water) </li>
<li>Heat Oil in a pan, add Jeera once it fries add onions with some salt. </li>
<li>When onions turn translucent add ginger and garlic paste, tomatoes and fry till it gets mushy. </li>
<li>Now add turmeric, chilli powder and coriander powder. </li>
<li>Add cooked vegetables along with remaining vegetable cooked water, stir well. </li>
<li>Finally add cream and coriander leaves stir for a min </li>
<li>Rice would be ready by now - ready to pack. <i><br />
</i></li>
</ul><i> Note : Adjust gravy thickness as you need by adding water</i><br />
<i>Also Known as : Aloo Gobi Sabzi</i><br />
<i> Variations : Add peas for the curry / fresh peas for the rice. </i></div></div>Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com2tag:blogger.com,1999:blog-2701888513267426856.post-17899649009971441122011-01-26T07:11:00.000-08:002011-01-26T07:11:05.307-08:00Methi Pulao<div dir="ltr" style="text-align: left;" trbidi="on">This is my first entry for the New LUNCH BOX varieties that I would be coming up with in Roochis.<br />
Rice cooked with Methi Leaves and whole garam masla spiced up with fresh green chilles and chilli powder.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwGX5fOZHqmxEUmvVSPTLwOOk-fK4uLKNR5fl0AafJD-2aWnRoqJ13k-82fsVMXNu_RdOUhW8tW9BfmHZnlf8hjkME4bOCP13OdWyvC5X9FLLIlxcIhgoXL_YddVYSaiNbXG6LFytjTdI/s1600/Roochis+Methi+Pulao+Rice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwGX5fOZHqmxEUmvVSPTLwOOk-fK4uLKNR5fl0AafJD-2aWnRoqJ13k-82fsVMXNu_RdOUhW8tW9BfmHZnlf8hjkME4bOCP13OdWyvC5X9FLLIlxcIhgoXL_YddVYSaiNbXG6LFytjTdI/s400/Roochis+Methi+Pulao+Rice.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><b>Ingredients :</b><br />
<ul style="text-align: left;"><li>Basmati Rice 1.5 cups</li>
<li>Methi Leaves : 1 cup</li>
<li>Onions : 1 No.</li>
<li>Tomato : 1 No. big</li>
<li>Green Chilles : 3 Nos. </li>
<li>Whole Garam Masala - 2 each </li>
<li>Turmeric : Qtr tsp</li>
<li>Ginger Garlic Paste : 2 tbsp </li>
<li>Oil : 2 to 3 tbsp</li>
<li>Thick Curd : 2 tbsp </li>
<li>Salt to taste</li>
</ul><b>Method of preparation :</b><br />
<ul style="text-align: left;"><li>Heat oil in a non stick deep pan / rice cooker </li>
<li>Add whole garam masala once it gets golden brown add green chillies and onions finely chopped and little salt</li>
<li>As onions turn translucent add turmeric, ginger and garlic paste and fry for about a min </li>
<li>Add Methi Leaves and Tomato and fry till the Tomato becomes mushy, add red chilli powder</li>
<li>Now add water and curd and mix well, bring this to boil check taste add more salt if required. </li>
<li>When the water is boiling add Rice and close lid. Leave it for 10 to 12 min in medium flame and remove. </li>
<li>Keep it closed for another 5 min before you serve / pack.</li>
<li>Serve with your favorite Raitha, I served this with Cucumber Raitha. </li>
</ul> Water propotion when cooking<br />
- Pressure cooker 1cup rice = 1 and qtr cup water .<br />
- Normal vessel : 1 cup rice = 2 cup water. <br />
(This also varies according to the rice variety you use)<br />
<br />
Note : You Can use fresh / frozen Methi, not Kasuri methi. <br />
Also Known as : Menthyala Vannam, Vendiya Sadam, Methi Rice, Menthye soppina anna. <br />
Variations : You can add some chunks of potato while adding rice. </div>Roochihttp://www.blogger.com/profile/08379323732778043981noreply@blogger.com0