Tuesday, February 8, 2011

Mix Veg Curry

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Ingredients:
  • Boiled vegetables - 2 cup (carrot, cauliflower, beans, peas, potato, etc.)
  • Tomato  - 1 (sliced)
  • Coconut - 1/2  grated
  • Ginger garlic paste - 1 tsp
  • Green chilly - 3
  • Sesame seeds - 1 tsp
  • Mustard seeds - ½ tsp
  • Cumin seeds - ½ tsp
  • Red chilly powder - 1 tsp
  • Salt to taste
  • Lemon juice - 1 tsp
  • Cloves - 2
  • Cinnamon - 1"
  • Ghee - 4 tsp
Method:
  • Drain the boiled vegetables, keep aside.
  • Grind together, coconut, chilly, sesame seeds, cinnamon and cloves.
  • Heat the ghee, add mustard seeds, When the mustard starts to crackle add cumin seeds.
  • Add ginger garlic paste.
  • Stir fry for 3 to 4 mins.
  • Add vegetables except tomatoes.
  • Cover it and simmer for 5 minutes.
  • Add salt, chilly powder, tomatoes and cook till gravy gets thick.
  • Serve hot with parotha or chappathi.
  • Garnish with coriander leafs.

Monday, February 7, 2011

Tamarind rice (puli Satham)


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Ingredients:
  • Rice - 2 cup cooked rice
  • Tamarind juice -  ½ cup
  • Black gram - 50 gm
  • Bengal gram- 50 gm
  • red chilly - 4
  • peanut - 4 tsp
  • Garlic - 5 cloves
  • Fenugreek - 1 tsp
  • Asafoetida  - 1 tsp
  • Mustard seeds - 1 tsp 
  • Black peppercorns - 3 tsp 
  • Turmeric powder - 1 tsp 
  • Curry leaves - 10 leafs
  • Salt - for taste
  • Oil - 50 ml 
Method:

  • Roast (Without oil) Bengal gram, black gram, Fenugreek and red chilly.
  • Grind this into a fine powder. Set aside. (Or) use tamarind rice powder.
  • Heat the oil and add mustard seeds, When the mustard starts to crackle add red chilly, garlic, peanut, peppercorns, Black gram, Bengal gram and curry leafs. 
  • after 1 min add tamarind juice, grind powder,  asafoetida, turmeric powder, coriander powder and salt. 
  • Cook till the water evaporates and the gravy gets thicker. 
  • Add the paste into cooked rice. 

Friday, November 26, 2010

Rava kesari

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Ingredients: 
  • Rava - 1 cup
  • Sugar - ½ Cup 
  • Ghee - 5-6 tsp
  • cashews - 5-6 pcs
  • Raisins -5-6 pcs 
  • Water - 2 Cups 
  • Cardamom powder – 1tsp(optional)
  • Saffron powder – 1tsp
Method: 
  • Take a pan Add 1 tsp of ghee.
  • After ghee melted, Fry rava until golden brown. And keep aside.
  • Take another pan and fry cashews and raisins until golden brown. And keep it aside.
  • Take a heavy bottomed vessel and boil 2 cups of water. 
  • Add ½ cup of sugar and 1 tsp of saffron/yellow food coloring.
  • Boil until sugar dissolves.
  • Mix the fried rava slowly with constant stir and Mix it well.
  • Cook it in a low flame and stirring all the while until the mix get thicker.
  • Add the fried cashews, raisins and little amount of ghee. Cook in low flame for 2 mins.
  • Add the cardamom and saffron powder for garnishing. 

Pumpkin halwa ( Pumpkin pie indian style)


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Ingredients:
  • red pumpkin – 2 ½ cup (chopped)
  • Almond - 1 tsp
  • Cashew - 5 tsp
  • Milk - 2 cups
  • Sugar - 2 tsp
  • milk cream - ½ cup
  • Raisins - 1 tsp
  • Ghee - 4 tsp
Method:
  • Heat some ghee in a pan.
  • Fry the cashew, raisins until brown and keep aside.
  • Cook pumpkin with 1 cup of milk.
  • When it is half cooked, add remaining milk and grind it with almond, milk cream  and cashew nuts.
  • In a heavy bottomed vessel, add some ghee, sugar and ground pumpkin.
  • Cook it in a low flame and stirring all the while until the halwa get thicker and ghee floats on top.
  • Then transfer it to greased plate and spread it.
  • Garnish with fried raisins and cashews.

Tuesday, November 23, 2010

Spinach Soup ( Keerai kootu)

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Ingredients:
  • Spinach 1 bunch
  • Yellow Green Gram dhal – ½ cup 
  • Red or green chilly – 4
  • Tomato - 1
  • Bay leafs - 5
  • Garlic - 5 cloves (Big one)
  • Mustard seeds- 1 tsp 
  • Cumin seeds 1 tsp
  • Onion – 15 to 20 small chopped
  • Sambar powder- 1 tsp 
  • Turmeric powder- ½ tsp 
  • Asafetida – 1 tsp
  • Coconut gratings – 3 tsp
  • Oil- 4 tsp 
  • Salt – ½ teaspoon
  • Water  - 4 cup

Methods:
  • Wash and soak the yellow green gram dal for 15 minutes. Drain and keep aside.
  • Wash the spinach, cut the leafs and keep aside
  • Boil spinach, onion, tomato, garlic and yellow green gram dal.
  • Boil until gram dal and garlic get smashed.
  • Heat the oil in a pan, add mustard seeds. Wait for mustard seeds start spluttering, add bay leafs, cumin seeds and chilly and fry.
  • Mix the fried item into boiled spinach and add turmeric powder, asafetida powder, Sambar powder and salt. Cook for another 5 mins.
  • Serve with rice or chapathi.

Sunday, November 21, 2010

French Fries

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Ingredients:
  • Potato (half boiled and peeled) 2
  • Corn flour - 1 tsp
  • Ginger garlic paste - 1 tsp
  • Chilly powder - 1 tsp
  • Pepper powder - 1 tsp
  • Red food coloring 1 pinch
  • Oil for frying
  • Salt - ½ tsp

Methods:
  • Cut the potatoes  like finger chips.
  • Take a bowl add ginger garlic paste, chilly powder, corn flour, salt and food color.
  • Mix well with potatoes and soak it about 10 mins.
  • Take a heavy pan Add the oil.
  • After oil heated fry the potatoes until golden brown.
  • Have a tasty, crispy french fries.

Friday, November 19, 2010

Lemon Rice

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Ingredients:
  • Boiled rice 2 cups
  • Mustard seeds ½ spoons
  • Urad dal 1 tsp
  • Chana dal 1 tsp
  • Bay leafs 7 pieces
  • Peanuts 1 tsp
  • Ginger 1 tsp
  • Lemon juice 4 tsp
  • Turmeric powder ½ tsp
  • Salt to taste
  • Red chili 2
  • Oil 3 spoon

Methods:
  • Heat the pan, Add some oil.
  • Add mustard seeds, cook until its spluttering.
  • Add Urad dal, peanuts, channa dal and fry it until its brown.
  • Add ginger, Red chilli, Bay leafs and fry it for 2 mins.
  • Add lemon juice, turmeric powder and salt. Mix it like a paste.
  • mix the above paste with cooked rice.
  • Have an wonderful simple lemon rice with pickles.