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Showing posts from June, 2011

PEAS POTATO & SPINACH CUTLETS/ALOO TIKKI

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Aloo Palak and Peas tikkis or cutlets are very nutritious and a sure hit with kids too!! Potatoes have potassium and a large amount of carbohydrates and fibers.. spinach n peas has lots of iron and vitamins..It is a hearty snack and goes great with coffee/tea as well!

INGREDIENTS:

2 Medium sized Potatoes1 small bunch of spinach or palak1/2 cup green peas [fresh/frozen]Freshly chopped corianderGreen Chillies - 2 to 3 in No.Coriander powder - 1 to 2 tspJeera or Cumin Powder - 1tspChat masala - 1 tspRed chilli powder / paprika - as per tasteBlack Salt or Sendha Namak [Optional]Processed Cheese - 2 Triangles [Optional]Salt to tasteBread Crumbs / Fine SoojiCashew for decoration

HOW TO MAKE:

RAGI MUDDE(RAGI=FINGER MILLET)

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Surprised by the name of the dish! ?? !
Well Ragi mudde literally translates to a ball made of millet flour. It is a very popular and a staple diet for the people of rural Karnataka. It forms the lunch of every farmer in the village. Ragi is rich with protein and is always considered stomach filling! The dish was brought to the national stage when Indian Prime Minister Deve Gowda brought chefs from Karnataka to the capital to cook this food for him! 
So go ahead and enjoy this rural delicacy!!


INGREDIENTS:

2 cups of water1 cup of Ragi flour1 tsp salt1/2 tsp oil
HOW TO MAKE:
Take a saucepan and add water to it.Add salt and oil to it.Before switching on the stove,add 2 tsp of ragi flour to the cold water and blend it well in to a paste.Now switch on the stove and bring the water mixture to boil.When it is boiling well,add 1 cup ragi flour and stir well by using a wooden stick/spatula.Stir quickly so that no lumps are formed.Keep mixing well until a mass is formed.Close and cook on low heat fo…

HURALI SAARU /PALYA(HORSE GRAM RASAM)

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ಹುರಳಿಸಾರು (huraLi saaru)
Ingredients: 2 cups Hurali/ Horse gram, soaked overnight and pressure cooked.4 tsp Coriander seeds1 tsp Jeera1/2 tsp Black pepper3-4 Dry red chillies, low spicedA pinch of Asafoetida3-4 tbsp Grated coconut1 Onion (big)1 tsp extracted Tamarind juice or paste1 tsp Mustard seeds1-2 tsp Ghee1-2 strands Curry leavesSalt as per tasteHOW TO MAKE:
Dry roast coriander seeds, jeera, black pepper, red chillies and Asafoetida well.Do not burn them!Powder all the above ingredients in a mixer grinder without adding any water.To this, add the grated coconut, onion and a cup of cooked Hurali/horse gram ,grind it to a smooth paste using water if required.Keep aside.Now strain the water from the hurali /horse gram.NOTE do not discard the water.Transfer the strained hurali water on to a cooking bowl.Add the masala from bullet 2, to the cooked hurali and boil well. Add water to get the required consistency.Add tamarind paste and salt.Boil for another 5-10 minutes. Adjust the taste a…

DESI DELIGHT PASTA

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INGREDIENTS:


250g cooked Pasta Penne2 tbsp Olive Oil(Refined oil/cooking oil can be used if olive oil not available)2 Onions, finely chopped2 capsicum, finely chopped2 Carrots, finely chopped2 Chopped Tomatoes4 tsp tomato sauceSpices (use these according to taste for mild-medium spice):1 tsp Chilli powder1 tsp Ground Cumin1/2 tsp Garam masala1/2 tsp Oregano1/2 tsp BasilSalt & Black Pepper to tasteHOW TO MAKE:
In a large saucepan, bring about 6-8 cups of water to boil (or follow the package directions for cooking the pasta). Add a little salt if you want and add the pasta.Boil the pasta until it's almost cooked; should be soft but still a little chewy. Drain and cool the pasta.Heat oil in a saucepan. Add the cumin seeds and fry for a minute.Add the onions and saute on medium heat for 2 minutes. Then add capsicum and carrot with some salt and saute until the vegetables are tender.Add all the spices and fry for 2-3 minutes.Add the drained pasta and mix well and cook for a couple mi…