Saturday, 19 April 2014
Palak (Spinach)-stir-fry
Quick to make and good to eat is the perfect caption for Palak Ki Subzi! This is a tasty vegetable dish and it is full of good nutrients too
Ingredients:
2 big bunches fresh spinach leaves (choped and washed thoroughly)
1 tbsp olive oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillis
1tsp bengal gram dal/channa dal/senaga pappu
1tsp split black gram dal/urad dal/minappapu
1- onion finely chopped
2 green chillis, slit
pinch turmeric pwd
5-6 garlic flakes, 10-12 curry leaves
Dhaniya powder 1tsp
salt to taste
To prepare Palak-stir-fry:
1. Heat olive oil, add the mustard seeds and once they splutter, add the cumin seeds, channa dal and urad dal, once the dal turns red, add the garlic flakes, red chillis, green chillis and curry leaves and saute for half a minute.
2. Add the onions and saute till transparent, approx 4-5 mts.
2. Add the onions and saute till transparent, approx 4-5 mts.
3. Add the chopped spinach leaves once the spinach cooked for 80% add salt, dhaniya and cook for 2 more min. Turn off the stove.
Serve hot with rice or Chapati.
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Ragi Dosa
Ragi is rich in calcium, protein, iron and is also a good source of fiber.
Its also good for diabetic patients and also for the people suffering from high cholesterol.
Ingredients for Ragi Dosa :
Ragi Flour - 1 cup
Urad dal - 3/4 cup
Dosa Rice - 1 cup
Fenugreek/ Methi seeds - 1/4 tsp
Salt to taste
Few drops of Oil for greasing
Ragi Flour - 1 cup
Urad dal - 3/4 cup
Dosa Rice - 1 cup
Fenugreek/ Methi seeds - 1/4 tsp
Salt to taste
Few drops of Oil for greasing
To prepare Ragi Dosa :
1. Wash and Soak Urad dal, Fenugreek seeds and Dosa Rice separately for atleast 4 hours and make a smooth batter by grinding it in a blender.
2. Once done mix the ragi flour to the dosa batter till no lumps are formed.
3. Allow it to ferment for 6hrs or overnight.
3. Allow it to ferment for 6hrs or overnight.
4. Add salt and mix the batter thoroughly.
5. Heat the griddle and pour the dosa batter on and spread it. pour some oil put the lid on and let it cook for some time. then flip the dosa and cook in other side too without lid and serve this hot healthy dosa your favourite chutney.
Tips / Notes:
· Ragi Dosa tastes great when made very thin and served hot.
· You can also prepare this with left over dosa batter, by adding ragi flour to it and call it instant Ragi Dosa.
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Home made Coriander powder / Dhania Powder .... Kitchen Basics
Home made coriander powder / Spice powder have a longer shelf life and also remain fresh. there is no additive or preservative added and they really bring out the flavors & aroma in the food.
Ingredients for Coriander powder or Dhania powder :
Coriander seeds - 1/4 kg
To prepare for Coriander powder or Dhania powder :
1. Pick the Coriander seeds to get rid of stones and impurities.
2. Dry in the sun for 1-2 days. The other method is roast the coriander seeds in a pan till they become fragrant, crisp and browned. Do not burn them then bring to room temperature.
3. Make fine powder of the coriander seeds using mixer.
4. Store coriander powder in an airtight container in a dry and cool place.
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Sunnundalu with Jaggery
Sunnundalu or Minapasunni is a very healthy sweet. One small size ball every morning will give a great relief to the lower back pain problem. Minapappu or black gram has lot of iron in it adding jaggery which is also has lot of iron content in it. This will help in increasing haemoglobin levels in the blood and also helps in making bones strong. This is one of the confinement food.(given to delivered ladies after 11/2 to 2 month).
My most favourite and easiest sweet also. There are different ways to make it. We can use black gram with skin or without skin and also we can make them with sugar or with jaggery. Laddu made with jaggery are more healthier than made with sugar.
Ingredients for Sunnundalu :
Black Gram Dal - 1 cup (with skin)
Jaggery - 1 cup
Ghee/Clarified Butter - 1/2 cup
Jaggery - 1 cup
Ghee/Clarified Butter - 1/2 cup
To prepare Sunnundalu :
1. Grate or cut the jaggery.
2. Roast black gram dal in the low flame, till gets the aroma of it.
3. Switch off the flame and let it cool for 10 mins. When cooled grind the black gram into powder. Make the powder neither too fine nor too coarse. It should be in between them.
4. Make Jaggery syrup by adding required amount of water. Mix jaggery syrup and blak gram powder.
5. Melt the ghee and add it to the above mixture. Make laddus of desired size. For each laddu wet the hand with ghee and make them, so that making laddus will be easy. Keep them in an air tight container and serve them morning and evening.
3. Switch off the flame and let it cool for 10 mins. When cooled grind the black gram into powder. Make the powder neither too fine nor too coarse. It should be in between them.
4. Make Jaggery syrup by adding required amount of water. Mix jaggery syrup and blak gram powder.
5. Melt the ghee and add it to the above mixture. Make laddus of desired size. For each laddu wet the hand with ghee and make them, so that making laddus will be easy. Keep them in an air tight container and serve them morning and evening.
Tips / Notes:
· If we use black gram dal with skin, it gives a dark colour to laddus, but they are really healthy.
· We can make these laddus with plain black gram dal and sugar as we did it now. when u use sugar make it powder and to make laddu use melted Ghee.
· We can make the sugar and black gram dal powder mix without adding ghee and keep it for further use also.
· Whenever plan to make laddus just add melted ghee and make them.
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Ragi Sunnundalu ( Finger Millet Jaggery Balls)
Ragi is rich in calcium, protein, iron and is also a good source of fiber. It is said to be good for diabetic patients also.
Ingredients for Ragi Sunnundalu :
Finger Millet Flour (Ragi Flour) : 1 cup
Grated Jaggery : 1 cup
Melted Ghee : 1/2 cup
To prepare Ragi Sunnundalu :
Grated Jaggery : 1 cup
Melted Ghee : 1/2 cup
To prepare Ragi Sunnundalu :
1. Grate or cut the jaggery.
2. Dry roast Ragi flour in low flame, till gets the aroma of it.
3. Switch off the flame and let it cool for 10 mins.
3. Switch off the flame and let it cool for 10 mins.
4. Make Jaggery syrup by adding required amount of water. Mix
jaggery syrup and Ragi flour.
5. Melt the ghee and add it to the above mixture. Make laddus of desired size. For each laddu wet the hand with ghee and make them, so that making laddus will be easy. Keep them in an air tight container and serve them.
5. Melt the ghee and add it to the above mixture. Make laddus of desired size. For each laddu wet the hand with ghee and make them, so that making laddus will be easy. Keep them in an air tight container and serve them.
Tips / Notes:
- We can make these laddus with Ragi flour and sugar as we did it now. When we use sugar make it powder and to make laddu use melted Ghee.
- We can mix the sugar and Ragi flour without adding ghee and keep it for further use also.
- When ever plan to make laddus just add melted ghee and make them.
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Home made Sambar Powder / Belesaar Pudi / Udiriso Pudi .... Kitchen Basics
Sambar powder is one of the flavorful ingredient to make Sambar, a popular south Indian lentil based gravy. Each home has their own signature recipe for the sambar pwd.
Here, I share my mom’s version, which we usually prepare at our home. My mom makes the absolutely best and mouth-watering sambar! Typical ingredients of this sambar pwd includes roasted lentils, coriander seeds, dried whole red chillies and other aromatic spices.
Ingredients for Sambar Powder / Belesaar Pudi / Udiriso Pudi:
1/4kg coriander seeds/dhania/dhaniyalu
1/4kg Guntur
1/4kg Byadige dried red chillies/lal mirchi/endu mirapakayalu
1/4kg cumin seeds/jeera/jeelakara
100gm mustard seeds/rai/avalu
100gm fenugreek seeds/methi/menthulu
50gm pepper corns/kali mirch/miriyalu
150gm bengal gram dal/channa dal/senaga pappu
100gm split black gram dal/urad dal/minappapu
2tsp turmeric pwd/haldi/pasupu
1 tsp asafoetida/hing/inguva
1 bunch Fresh curry leaves/kadi patta/karivepaaku
To prepare this powder :
1. In a fry pan Dry roast all the above mentioned ingredients separately ( you can adjust red chillies according to your spice level ) except turmeric powder
2. Make sure that all the ingredients are nicely cooked in a very slow flame, to ensure, just fold the red chilli and it should break in to pieces in no time. If all the ingredients are cooked good they can be powdered easily.
3. Switch off the flame and let all ingredients cool for 10 mins
4. Grind them in to a fine powder.
1. In a fry pan Dry roast all the above mentioned ingredients separately ( you can adjust red chillies according to your spice level ) except turmeric powder
2. Make sure that all the ingredients are nicely cooked in a very slow flame, to ensure, just fold the red chilli and it should break in to pieces in no time. If all the ingredients are cooked good they can be powdered easily.
3. Switch off the flame and let all ingredients cool for 10 mins
4. Grind them in to a fine powder.
Tips / Notes:
· You may sieve it before storing if preferred (unless you are using a heavy duty mixer).
· Store in an airtight glass jar.
· Use as required. As with most condiments, use only DRY spoons to increase the shelf life.
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Homemade Ghee / clarified Butter / Neyyi .... Kitchen Basics
Myself used to make Ghee in India using Cream of milk after boiling. I used to store them for 15 days in a glass jar and sharp on day 16 used to make Ghee. The smell while making ghee was so strong that it used to reach our neighbors downstairs.
Today am happy that I am making some fresh Ghee for my daughters though its not from homemade butter - I feel satisfied that they are farm fresh and with the same taste and smell. Most of all Indian Desserts / Sweets use Ghee as one major ingredient that enhances the taste and flavor.
Ingredients for Homemade Ghee :
Butter (unsalted - Farm fresh / Homemade / Store brought)
Salt - a pinch
Betel leaves -2 (optional)
Garlic cloves - 10 (optional)
To prepare Homemade Ghee :
1. Heat a pan, set the temperature to medium low and add the required amount of butter you need to the pan(Its better to have the butter in room temperature)
2. When the butter melts we will see white foam starting to form. This means it will start to boil in some time. Keep stirring continuously to avoid burning.
3. When the butter starts to boil the foam slowly starts to disappear and froth starts forming.
4. Keep stirring in the medium low flame and we can see that the butter changes its color to light brown and we can see the bottom of the pot through it.
5. Before switching off the stove add garlic cloves and Switch off and let it sit to cool down to room temperature. If you want to add betel leaves, this would be the time. We can see the sediments settled down.
6. Takeout garlic cloves and betel leaves, take a tea strainer strain the Ghee. to this add garlic cloves, betel leaves and a pinch of salt and stir well(salt is added in order to form the granules in ghee).
7. Fresh Homemade Ghee is ready to use. The Ghee gets set to semi solid state after some time.
Tips / Notes:
FAQ’s about Ghee :
1. Why my Ghee not taste so good?
Ghee’s taste depends highly on the butter used. If you use good butter, the Ghee will taste good. Do not use cheap butter. Best one is
2. What to do if I have only salted butter?
Do not worry! You can still go ahead and make Ghee. It would not taste salty. But Salted butter will foam a lot when it is boiled. Use a large pan to accommodate the foam. If you stir it continuously, the foam will subside.
3. What to do if my pan could not hold the froth?
When the froth overflows, stir it continuously. This will being the froth down. If not, take the pan out off the heat for few seconds and stir. After the froth has come down, you can continue the process.
4. Can I use butter which has extra ingredients in it like vitamins, emulsifiers and minerals? Or can I use a any other butter that serves a different purpose like spreadable butter?
I would not recommend such butter as it would not come out well or the way we need it.
Health benefits of Ghee :
1. Use ghee to fight inflammation.
2. Use ghee if you’re lactose or casein intolerant.
3. Use ghee for a healthier butter choice.
4. Use ghee to boost your daily dose of antioxidants.
5. Use ghee to boost your micronutrient intake.
6. Use ghee to increase the effectiveness of some herbs.
So try this recipe and write back to us…We love to hear from you.
Butter (unsalted - Farm fresh / Homemade / Store brought)
Salt - a pinch
Betel leaves -2 (optional)
Garlic cloves - 10 (optional)
To prepare Homemade Ghee :
1. Heat a pan, set the temperature to medium low and add the required amount of butter you need to the pan(Its better to have the butter in room temperature)
2. When the butter melts we will see white foam starting to form. This means it will start to boil in some time. Keep stirring continuously to avoid burning.
3. When the butter starts to boil the foam slowly starts to disappear and froth starts forming.
4. Keep stirring in the medium low flame and we can see that the butter changes its color to light brown and we can see the bottom of the pot through it.
5. Before switching off the stove add garlic cloves and Switch off and let it sit to cool down to room temperature. If you want to add betel leaves, this would be the time. We can see the sediments settled down.
6. Takeout garlic cloves and betel leaves, take a tea strainer strain the Ghee. to this add garlic cloves, betel leaves and a pinch of salt and stir well(salt is added in order to form the granules in ghee).
7. Fresh Homemade Ghee is ready to use. The Ghee gets set to semi solid state after some time.
Tips / Notes:
- The time taken to prepare ghee differs from the amount of butter we taken, the more the quantity the higher the time
- Salt is used to give the grainy structure for the ghee. Don't use more than a pinch per litre of ghee.
- Adding garlic and betel leave enhance the flavor and taste of the Ghee.
- Do not fasten the process. Cooking ghee is a slow process. Ghee requires your observation and patience so concentrate on the Ghee.
- You can add curry leaves or drumstick leaves during the cooking process instead of adding garlic and betel leaves. It will give a good flavor.
FAQ’s about Ghee :
1. Why my Ghee not taste so good?
Ghee’s taste depends highly on the butter used. If you use good butter, the Ghee will taste good. Do not use cheap butter. Best one is
2. What to do if I have only salted butter?
Do not worry! You can still go ahead and make Ghee. It would not taste salty. But Salted butter will foam a lot when it is boiled. Use a large pan to accommodate the foam. If you stir it continuously, the foam will subside.
3. What to do if my pan could not hold the froth?
When the froth overflows, stir it continuously. This will being the froth down. If not, take the pan out off the heat for few seconds and stir. After the froth has come down, you can continue the process.
4. Can I use butter which has extra ingredients in it like vitamins, emulsifiers and minerals? Or can I use a any other butter that serves a different purpose like spreadable butter?
I would not recommend such butter as it would not come out well or the way we need it.
Health benefits of Ghee :
1. Use ghee to fight inflammation.
2. Use ghee if you’re lactose or casein intolerant.
3. Use ghee for a healthier butter choice.
4. Use ghee to boost your daily dose of antioxidants.
5. Use ghee to boost your micronutrient intake.
6. Use ghee to increase the effectiveness of some herbs.
So try this recipe and write back to us…We love to hear from you.
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Hulisaar pudi .... Kitchen Basics
Hulisaar powder is one of the flavorful ingredient to make vegitable saaru in karnatak, a popular south Indian vegitable based gravy. Each home has their own signature recipe for the Hulisaar powder. Here, I share my mom’s version, which we usually prepare at our home. My mom makes the absolutely best and mouth-watering vegitable based gravy!
1kg Guntur
1/4kg Byadagi red chilli
1kg Coriander seeds
1/4cup Fenugreek seeds
1/4cup turmeric
To prepare this powder :
1. In a fry pan Dry roast all the above mentioned ingredients separately ( you can adjust red chillies according to your spice level ) except turmeric powder.
2. Make sure that all the ingredients are nicely cooked in a very slow flame, to ensure, just fold the red chilli and it should break in to pieces in no time. If all the ingredients are cooked good they can be powdered easily.
3. Switch off the flame and let all ingredients cool for 10 mins.
4. Grind them in to a fine powder.
2. Make sure that all the ingredients are nicely cooked in a very slow flame, to ensure, just fold the red chilli and it should break in to pieces in no time. If all the ingredients are cooked good they can be powdered easily.
3. Switch off the flame and let all ingredients cool for 10 mins.
4. Grind them in to a fine powder.
Tips / Notes:
· You may sieve it before storing if preferred (unless you are using a heavy duty mixer).
· Store in an airtight glass jar. Use as required. As with most condiments, use only DRY spoons to increase the shelf life.
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