Friday, May 7, 2010

Cauliflower sabji

Cauliflower is one of the favortie versatile vegetable that I enjoy eating them in any cooked form. I love this cauliflower recipe is because it is so easy to make especially during the busy weekdays. Also, cauliflower is an excellent source of vitamins C and K. This sabji goes well with Roti, Dosa and Rasam Rice.

Mustard -1/2 tsp
Cumin seeds -1/2 tsp
Curry leaves - few
Fennel Seeds – ¼ tsp
Asafoetida - 2 pinches
Cauliflower – ½ kg ( chop into small florets)
Blend ginger and green chilli ( ½ inch , 1green chilli)
Cabbage – ¼ cup ( finely chopped)
Tomaotes – 4 ( finely chopped)
Corainder Powder – 2tsp
Chilli Powder – 1 tsp
Turmeric powder – ¼ tsp
salt to taste
Garam Masala – ½ tsp
Cilantro leaves – 2 tbs finely chopped

Wash and cut the cauliflower into small florets.Blend green chilli and ginger.In a pan add oil , mustard seeds,cumin seeds, fennel seeds and curry leaves. Now, add blended green chilliginger paste followed by finely chopped cabbage and asafoetida. Sauté it for 2 mins. Now add the chopped tomatoes,fry it till becomes mushy. Now, add corainder powder,chilli powder,turmeric powder and salt. Saute this for 2 mins then add finely chopped cauliflower florets.Bring the fire to a medium flame,cover andcook for 8 mins.Add the garam masala, cliantro leaves and fry it for 2 mins or saute until oil separates from the curry . Turn off the fire.

Note: Add the Garam masala at the end to get a nice aroma

Thursday, May 6, 2010

Aval Dosai/ Flattened rice (beaten rice) pancake

Aval or flattened rice is a dehusked rice which is flattened into flat light dry flakes. This is normally used to prepare a snack or a light and easy fast food in different Indian cuisine styles. I tried to make dosas with the flattened rice which is not very popular variety of dosa.

Aval/ Flat rice- 1 1/2 cup
Raw rice- 1 1/2 cup
Urad dal- 1 tbsp
oil/ ghee to make dosas

Wash and soak the Aval, Raw rice and urad dal for 2 hours. Wet grind them into a fine batter. Add salt and mix well. Heat a flat pan. grease some oil or ghee over the flat pan and once the pan is hot enough take a laddle full of patter and put it on the centre of the flat pan and gently spread the batter evenly in circular form. Add little oil of ghee and cook them for 2-3 minutes and then flip the dosa gently using a spatula and cook the other side for a minute. Remove from the heat and serve hot with coconut chutney or any other chutney and sambar.

Note: The dosa has to be handled carefully when flipping them, as they are soft, they tend to break. If you prefer you can season the batter with mustard seeds, chenna dal, curry leaves, green chillies and a pinch of hing.

Monday, May 3, 2010

Aloo Paratha/ Potato Stuffed Flat Bread

Growing up in a typical South Indian home Aloo Paratha was a very special and occasional food that was prepared at home. Roti is stuffed with mashed potatoes and spices which make it soft and tasty. This is one of the best and easy recipes I can prepare. The spice levels of the potato mixture can be adjusted to ones palate. Aloo parathas taste best when served immediately from the pan.

All purpose flour– 1/2 cup
Wheat flour – 1 1/2 cups
Butter – 2 tbs
Water – 1 cup
Salt to taste
Potato – 3 medium sized ( boiled and smashed)
Garam masala – ¼ tsp
Coriander powder – ¼ tsp
Cumin Powder – ¼ tsp
Chili Powder – ¼ tsp Turmeric – 3 pinch
Lime Juice – 2tbs
Corainder leaves – 2 tbs
Salt to taste
Turmeric powder – 2 pinches
Green chilies – 1 (finely chopped)
Cumin seeds – 1 tsp
Oil – 2 tsp

Mix all the flour in a bowl, add salt, butter and water. Mix it until becomes a pliable dough. Add more flour if it’s sticky or little oil if it’s too dry. Set it aside for 15 mins.
Mix all ingredients from garam masala to turmeric powder in the potato and knead well. Heat oil in a wok and add cumin seeds, finely chopped green chillies. Now, add the potato masala in the wok and continue to cook till the sides of the mixture turns brown.
Take a small amount of the dough and roll it in your hands to make a ball shape. Take some flour for dusting. Now, dust this ball shape dough with little flour and press it with your palms to flatten it a bit. Use a rolling pin to flatten it a bit more. Take a small amount of the filling and make a small ball shape. Place this filling in the centre of the dough. Now cover the filling with the dough by bringing the ends upwards enclosing the filling all sides. Pinch the dough together on the top to cover the filling completely. Make sure the filling is completely covered. Use a rolling pin to flatten the filled dough /bread. In a hot pan /tawa, place the paratha and apply some little oil on all sides and on top. After 2 mins flip to another and repeat the process the rest of the parathas.

Note: The filling should be dry. Serve hot with any Indian pickle/raita.