Low fat Cheese Pizza

Make Pizza Dough using the recipe here.
You may want to leave the dough for about 1 hour in the bread machine to raise.

Trader Joe's Low fat grated cheese blend
Trader Joe's Pizza sauce

o Flatten and roll or toss Pizza dough.
o Paint pizza with sauce
o sprinkle cheese as desired. 1/2 cup to 1 cup will be sufficient.

Pizza Dough using bread machine

This recipe is from joy of cooking.

makes 2 14-inch pizza crusts

2 1/2 cups bread flour
1 tsp salt
1 tsp active dry yeast (red star) (or 3/4 spoon quick rising yeast)
2 tbsp olive oil
1 cup of water

put ingredients in bread machine in dough cycle

Curry milk beverage

We make this drink in our family. Typically this is drunk before going to bed. This is also soothing to your throat when you have cold or throat infection.

1 cup milk (cow or bufallo milk that you get in India)
1 tsp honey (or more if you like it)
a pinch of turmeric powder
black pepper to grind

• Heat milk; if using microwave upto for 90 secs on high
• You could foam the milk by pouring in 2 cups back and forth from a height
• add honey and a pinch of turmeric and mix
• grind black pepper on top and mix

shukto - Bitter Gourd Curry

Serves 4

2 tbsp olive oil
1/2 teaspoon mustard
1 two-inch piece ginger, minced
2 bitter gourds cut into 1/2 inch rounds
1 white radish, cut into 1/2 inch pieces
1 green banana (plantain), with skin, cut into 1 inch rounds
2 potatoes cubed
2 carrots 1/2 inch rounds
1 tsp salt
1 tsp sugar
2 cups water

• heat the oil in a large saucepan over medium heat for 2 mins
• add mustard seeds; when they pop reduce heat, add ginger, fry for a min
• add veggies, salt, sugar and stir fry for 5 mins
• add water, bring dish to boil, lower the heat, cover and cook for 10 mins
  

baingan burtha

serves 4
1 large eggplant
1/2 cup plain yogurt
1 large onion, chopped
1 twoinch ginger
4 green chilies
6 cloves garlic
4 tbsp oil
1 tbsp ghee
1 tsp ground coriander
1/4 tsp ground mace
1/4 tsp ground turmeric
1 tsp ground cumin
4 large tomatoes
salt
1 tsp lime juice
1/4 cup cilantro leaves

• hold eggplant with tongs and potholder and cook it over gas flame on medium heat
  
• sear the skin while cooking the flesh turning sides as skin burns
• hold eggplant under cold running water and remove skin and chop flesh coarsely
• in blender combine eggplant, yogurt, onion, ginger, chilies, garlic making to smooth paste
• heat oil over med heat for 1 min; add ghee and lower heat, then add eggplant paste, coriander, mace, turmeric, cumin; simmer for 3 mins
• add tomatoes; mix well and cook over low heat for 5 mins
• add salt, lime juice and cilantro leaves before serving
  
• 
  

colombo curry paste

makes 1/2 cup

1 1/2 tbsp ground turmeric
1 1/2 tbsp coriander
1 1/2 tbsp mustard
1 1/2 tbsp peppercorns
1 1/2 tbsp cumin
3 cloves garlic crushed
1 one-inch ginger grated
2 fresh habanero chilies deseeded

• grind together turmeric to cumin into a fine powder
• add powder to garlic, ginger, etc. mix and leave for 1 hour

Trinidadian curry paste

makes 1 1/2 to 2 cups

6 tbsp roaster coriander seeds
1 tsp roasted aniseed
1 tsp roasted whole cloves
1 tsp ground turmeric
1 tsp roasted cumin seeds
1 tsp roasted fenugreek
1 tsp roasted peppercorns
1 tsp roasted mustard seeds
2 cloves garlic
1 large onion
1/2 fresh habanero chile deseeded
water

• grind all ingredients to a paste in a blender
  

Berbere curry paste

makes 1 cup

1 tsp ground cardamom
2 tsp cumin seeds
1/2 tsp coriander seeds
1/4 tsp ground cinnamon
1/2 tsp whole peppercorns
1/2 tsp fennugreek seeds
1 small onion coarseley chopped
4 cloves garlic
1 cup water
12 small dried hot red chilies as piquins deseeded
1 tbsp cayenne
2 tbsp paprika
1/2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
3 tbsp dry red wine
3 tbsp veg oil

• Toast cardamom, cumin and coriander seeds, cinnamon, peppercorns and fenugreek seeds in a skillet for acouple of mins until they gain aroma; grind spices to powder
• combine onion, garlic and 1/2 cup of water in blender and puree until smooth
• add roasted spice powder, chilies, cayenne, paprika, ginger, allspice, nutmeg and cloves and continue to blend
• slowly add 1/2 cup of water, wine, oil and blend until smooth
• place the sauce in saucepan and simmer for 15 mins to blend flavors and thicken
• this will keep in the fridge for upto 2 monts
• this can be added to soups, stews, veggies, etc.
  

Harissa curry paste

makes 1 1/2 cups

7 dried red new mexican chilies (deseeded)
5 small dried hot red chilies such as piquins (deseeded)
5 cloves peeled garlic
1 tbsp ground cumin
1 tsp ground caraway seeds
1 tsp ground cinnamonn
1 tsp ground coriander
1 tsp dried mint
2 tbsp olive oil

• soak the chilies in water for 30 mins
• place them in blender with other ingredients and puree
  

cape curry powder

makes 2 cups

1 tbsp whole cloves
2 tbsp whole black peppercorns
1/2 cup coriander
3 tbsp cumin
1 tbsp fennel seeds
1 tbsp mustard seeds
3 small dried hot red chilies (deseeded)
1/4 cup ground cardamom
1/4 cup ground turmeric
3 tbsp ground fennugreek
1 tbsp ground ginger

• in a skillet toast separately cloves, pepper, coriander, cumin, fennel, mustard over medium heat
• combine toasted ingredients and the chilies in a spice blender and grind to fine powder
• combine with remaining ingredients and store in airtight jar

English curry powder

makes 4 cups

1 1/4 cups coriander
2/3 cup cumin
1/3 cup fenugreek
1/2 cup chana dal flour
1/2 cup garlic powder
1/3 cup paprika
1/3 cup turmeric
1/3 cup garam masala
1 tsp dried powdered curry leaves
1 tsp hing
1 tsp ground ginger
1 tsp red chile powder
1 tsp dry mustard
1 tsp freshly ground black pepper

• in a dry skillet toast coriander, cumin and fenugreek then grind in a mill
• mix them with the rest of the ingredients

Singapore Curry Powder

Makes 3 1/2 cups

1 cup coriander seeds
1 cup cumin
2/3 cup whole star anise
1/3 cup dried red chilies, deseeded
1/4 cup turmeric powder
1 oneinch cinnamon piece
4 whole cloves
2 tbsp whole black peppercorns

• roast each of spices separately in a dry skillet over low heat until lightly browned
• grind spices in a spice blender and store in airtight bottle
  

lemongrass curry

makes 4 cups

1/3 cup lemongrass sliced with bulbs
4 cloves peeled garlic
1 tsp dried ground galangal
1 tsp turmeric
1 jalapeno (deseeded)
3 shallots, peeled
3 1/2 cups coconut milk
3 fresh lime or lemon leaves
pinch of salt

• in a blender puree lemongrass, garlic, galangal, turmeric, jalapeno and shallots
• bring coconut milk to a boil and add pureed ingredients, lime or lemon leaves and salt
• boil for 5 mins; reduce the heat to low and summer, stirring often, for about 30 mins until leaves are tender and the sauce is creamy
• remove leaves before serving
  

Veechu Parotta

Moved from my Cooking Blog:

Veechu Parotta Recipe
500 gm maidha flour
inch of salt, baking soda;
knead with oil and keep for 1 hour
Take a ball; spread it; then catch it and swing it until it stretches like a paper
fold and roll like a rope; lightly press it and fry on tava
after that crush parotta on sides to flake it up

alternatively:
500 gm maida;
1tsp salt; 1tsp sugar; 1 cup milk; 1/2 cup water; 1 egg

Other parotta recipes: http://www.spiceindiaonline.com/parotta contains videos to explain how to make it.

Wednesday, March 17, 2004

Shoba Narayan's website: contains nice south indian recipes

posted by Murali # 2:31 PM

Muslim curry paste

makes 1 1/4 cups

12 small dried red chilies (deseeded)
1 cup warm water

1 tbsp coriander seeds
2 tbsp cumin

1 tsp whole black peppercorns
1 tsp whole cloves
1 tsp each: ground cinnamon, mace, nutmeg, cardamom

3 2-inch stalks lemongrass including the bulbs chopped
1 1-inch piece fresh galangal (or substitute ginger) peeled

6 shallots peeled and chopped

2 tsp salt

• soak chilies in warm water for 20 mins to soften, remove and drain
  
• roast coriander and cumin seeds, pepper, cloves for 2 mins ;
  
• roast cinnamon, mace, nutmeg, cardamom for 1 min
• dry all the above to a fine pweder
• combine roasted ground spices with all ingredients in a food processor and puree until you get a fine paste
• pour paste into airtight jar and refrigerate; it will keep in fridge for a month
  

red curry paste

makes 1 cup

10 small dried red chilies (deseeded)
1 cup warm water

2 tsp coriander seeds
2 tsp cumin
2 small onions (perl)
1 tsp whole black peppercorns
1/2 cup cilantro leaves
1/4 cup basil leaves (mint could be substituted)
1 tsp salt
3 2-inch stalks lemongrass including the bulbs chopped
1 1-inch piece fresh galangal (or substitute ginger) peeled
1 tbsp chopped garlic
1 tbsp corn or pnut oil
1 tbsp lime zest
1/4 cup water

• soak chilies in warm water for 20 mins to soften, remove and drain
  
• roast coriander and cumin seeds for 2 mins ; after that grind to fine powder
• combine roasted ground spices with all ingredients in a food processor and puree until you get a fine paste
• pour paste into airtight jar and refrigerate; it will keep in fridge for a month
  

Green curry paste

makes 1 1/4 cups

1 tbsp coriander seeds
1 tbsp cumin
6 peppercorns
3 2-inch stalks lemongrass including the bulbs chopped
1/2 cup cilantro leaves
1 2-inch piece fresh galangal (or substitute ginger) peeled
4 shallots, peeled and coarsely chopped
12 green chilies (remove stems and seeds), halved
1/4 cup water
1 tsp salt

• roast coriander and cumin seeds for 2 mins ; after that grind to fine powder
• combine roasted ground spices with all ingredients in a food processor and puree until you get a fine paste
• power paste into airtight jar and refrigerate; it will keep in fridge for a month
  

stuffed eggplants

serves 4

2 tbsp sesame seeds
1 tbsp coriander seeds
1 cup freshly shredded coconut
1 tbsp cumin seeds
2 large onions; 1 whole and 1 sliced
1 lemon size tamarind pulp (or 2tbsp tamarind paste? )
1 cup warm water
1/4 cup sugar
1/4 cup each almonds cashews, raisins, peanuts
6 cloves garlic peeled
1 2 inch ginger;
2 fresh red chilies
2 green chilies
1/4 cup cilantro or mint leaves
1/2 tsp ground turmeric
salt
8 long thin eggplants
2 tsp veg oil
1 cup ghee

• roast sesame, coriander, coconut, cumin over low flame for 3 mins
• hold whole onions in togs using potholder to grab tongs burn onion on medium flame until peel turns black; remove peel, slice onion and set aside
• soak tamarind in warm water 15 mins; strain pulp and add sugar to liquid
• in a blender, grind nuts, raisins, roasted sesame, ginger, garlic, chilies, cilantro or mint; turmeric and salt until a paste forms
• make 2 slits in each eggplant cutting half way thru; stuff paste into eggplant
• heat oil in a skillet for 1 min; add ghee; add unroasted onion and the eggplants and cook, covered for 10 mins over med heat;
  
• turn eggplants lower heat and cook another 10 mins; add sweetened tamarind liquid
• garnish with roasted onion slices
  
• 
  

pineapple kalan

serves 4

1 cup freshly shredded coconut
4 fresh red chilies (remove stems/seeds for less heat)
4 green chilies (remove stems/seeds for less heat)
1 tsp cumin seeds
1/4 tsp mustard
1/4 tsp fenugreek
1 large pineapple peeled cored and diced
1/2 tsp turmeric powder
1 cup water
1 cup plain yogurt
1/4 cup curry leaves
seasoning:
2 tbsp ghee
1/4 tsp mustard seeds
1 fresh chile
1 small onion aka pearl onion chopped

• in a food processor grind coconut, red and green chilies cumin, mustard and fenugreek seeds into a paste
• in a skillet place pinapple, turmeric and 1/2 cup of water; cover and cook for 6 to 8 mins
• beat yogurt with 1/2 cup water; add it to pineapple
• add spice paste and curry leaves ; add salt
  
• cook covered over low heat for 3 mins
• head ghee , mustard and chile and onion; fry until mustard pops and then add to curry
  

coconut milk

makes 2 cups

4 cups freshly grated coconut
2 1/4 cups boiling water or hot milk

• In a bowl, cover the grated coconut with the boiling water (or milk for cream)
• steep for 15 mins
• using a strainer, drain the coconut (you could use cheesecloth also)
• store the milk for about 2 weeks at the most; cream will rise to the top
• You could also blend the coconut in a blender and then strain; this will give thicker milk

curry powders

The curry related recipes that i posted in the past few days are from this book:
A world of curries
- Dave Dewitt and Arthur Pais
ISBN: 0316182249

I highly recommend this book. A very interesting historical and culinary reading.


Bafat - hurry curry powder

(makes 2 cups)
1/3 cup coriander seeds
1/4 cup cumin seeds
2 tbsp mustard
2 tbsp peppercorns
2 tbsp cloves
1 tbsp fennugreek
2 tbsp cardamom powder
2 tbsp cinnamon powder
1/2 cup freshly ground hot chile powder (like cayene)

• Dry the spices @ 200F for 15 mins; make sure they dont burn
• remove from oven, cool and grind them in a coffee blender

Ceylon Dark Curry Powder

(makes 1 cup)
10 small dried hot red chilis (seeds and stems removed so there is not much heat)
1 tbsp uncooked rice
1 tbsp freshly shredded coconut
1 two-inch cinnamon
2 tbsp coriander seeds
1 tbsp cumin
1 tsp cardamom seeds
1 tsp fennugreek seeds
1 tsp mustard seeds
6 whole cloves
5 curry leaves

• Roast chilies on a cookie sheet in oven at 350 F until they turn dark; cool
• in a dry skillet, roast the rice, and other spices minus cloves and curry leaves
• now put everything in a spice grinder and blend to fine powder

Menu combinations that worked

Here are some dish combinations that worked for me for a good br/lunch.

Chow Chow chutney
Rasam
Keerai Koottu

Eggplant sesame kozhambu
Rasam
Beans sabji (like poriyal)

Kadugupuli
kothavarangai Usili
Rasam

Cabbage
Avaraikai Kootu (poricha)
Mango pacchadi
Rasam

Kozhambu sadam (with lots of vegetables)
Pachadi

References to food blogs from Indian American magazine:

Ahaar : contained rasmalai recipe made from canned rasgollas

Nordljus

Food For Thought
had Gur Bhaat recipe

The eggless icing recipe that we used:

White Frosting:

1/2 stick butter
2 cups confectioners sugar
3 tablespoons milk
1 1/2 teaspoons vanilla
1 tbsp honey
I used a power beater to mix butter with sugar and other ingredients.

icing recipe from here

For the icing:
dark chocolate spread
OR
225g/8oz icing sugar
25g/1oz unsweetened cocoa powder
75g/3oz butter, diced
1 tbsp golden syrup
4 tbsp milk

Eggless cake recipes:

Im going to try this today:

pinapple eggless cake:


rava eggless cake:

from cooks.com

Moved from my Old Cooking Blog

Thursday, September 25, 2003

Vegetable Biriyani

o 2 medium Potatos medium cubed
o 3 cups basmati rice; soak for 30 mins or more
o 1/2 cup peas; 1 cubed carrots; 1 cup cut beans
Masala:
o 1 tsp soonf; 2 pieces cinnamon sticks; 1 tsp cardomom powder; 5 cloves; dry roast and powder them
o 1/4 cup coconut gratings; 10 green chilies; 1tsp poppy seeds; 1 onion cut;
o grind everything above into a masala paste
o Fry vegetables in 2tbsp oil; set aside
o Fry rice in 2 tbsp oil; add masala and cook in low heat for 10 mins
o add vegetables after that; cook lo heat 5 mins
o take large pot; put a ring/small flat cup; lots of water in it;
o xfer everything to a large vessel add 6 cups water; put a ring under the vessel and set in the pot.
o cook in hi heat for 1 hour

Friday, August 29, 2003

Italian Dinner

Garlic Bread
o Buy a nice SourDough bread (Albertsons have good ones)
o SmartBalance (no transfats) margerine spread
o Take about 2 tblspoon spread + 1 tsp crystalized garlic powder + 1 tsp dried parsley + 1 tsp parmesan cheese optional
o mix them up; whisk with a fork, melt a little if you want etc.
o Spread on bread and heat at 375 deg. in oven until it is done (maybe 10-15 mins)

AntiPasto (Tomato)
o Just cut ripe tomato into little wedges. Season with some kosher salt + ground pepper; Pour some olive oil and mix well
o Cut red onions into thin ribbons or rings. Dice red bell pepper well; season with salt, pepper and some olive oil
o Southwestern frozen veggie mix; just saute in grill pan with some salt; finally add some lemon juice
o If you have left over boiled pasta just take that + some cut and grilled squash + some diced onion; add salt, pepper, lemon juice, olive oil

Saturday, August 02, 2003

Bean and peas Dosa or Adai

o 1 cup moong dal (soaked in warm water for 30 mins)
o 1 cup frozen peas (soaked in water)
o 1 onion, 4 chilies, few sprigs cilantro, etc.
o Grind them with little water to a paste and make dosas

Fenugreek idly:
o 1 cup idly rice; 5 tsp fennugreek seeds
o you can soak them separately and grind them or grind them all together

both recipes from sun tv

Veggie Strudel Sticks

o I used 1 med onion; 1 tomato; 4 green chilies or 1/2 tsp red chily powder
o 1 diced potato; 1 cup diced cabbage; 1 cup peas and carrots; all steamed not boiled
o Dice onion, tomato, chillies; saute with oil in a pan
o finally put the steamed vegetables
o mix them all together and finally put garam masala powder 2 tsp (or curry powder will also work i guess)

o take pastry flaky sheets out of freezer 2 hours in advance. you can also move them from freezer to cooler section a day earlier. You can put 2 thin bed of veggies and seal the edges. you need atleast 1 tbsp butter to paint over the sheets.
o Or you can deep fry them like samosas with wanton wrappers to make spring rolls or samosas.

Gazbacho soup from food 911

o 2 seeded tomatos (squeeze the juice and deseed them)
o old bread soaked
o 1 cup cucumber
o 1 cup onion
o 1 cup mixed peppers
o paprika

o blend them together; put back strained tomato juice
o put paprika
o put any herbs on it
o chill and serve

Friday, July 04, 2003

Recipes from my-kerala

Aviyal
1 or 2 green chilies
one teaspoon cumin seeds
½ teaspoon turmeric powder
raw coconut or coconut powder (½ cup)
salt to taste (one teaspoon)
3 Tablespoons yogurt or 1 Tablespoon lemon juice or 1/3 cup diced raw mango
fresh curry leaves or pre-soaked dry curry leaves
5 cups mixed vegetables (kumbalanga, kathirikka, padavallanga or padaval, muringakka, raw plantain, carrots (1 or 2 only, else it becomes too sweet), japanese or any variety long eggplant, long beans or french beans, cucumber, potatoes, zucchini other kinds of squash, and canned drumsticks.
If using plantain or raw banana, cut into long strips ( 2 inches x half inch x .25 inches approx.) and mix with some yogurt (2 tablespoons) and keep aside for 10 minutes. Rinse well before boiling. If using canned drumsticks, add only at the very end. Also reduce the salt you add.

Boil the veggies with water (say ½ cup), salt and turmeric powder. When boiling add very little water if the veggies you add are rich in water (cucumber, cumbalanga etc.) Add the sliced green chilies to the boiling vegetables if you don't like it too hot. Else blend it with the coconut. Add the veggies that take longer to cook like plantain first, then beans etc. Meanwhile, blend the coconut to a smooth or semi-smooth paste with the green chilies or half the green chilies, and cumin. When the veggies are almost cooked, add this blended paste and curry leaves cook for a few minutes. Finally add the yogurt/lime juice/raw mango and mix it in. You can season with mustard seeds if you wish but I prefer not to add any more oil (the coconut has enough of it).

Serve the above with rice, pappadums and plantain chips.

Aviyal (Alternate)
1 c. grated coconut
¼ tsp. Turmeric
¼ tsp. red chile powder
salt
mustard seeds
oil
3 or 4 Tbs. Yogurt
¼ c. water
2 or 3 Tomato, cut into long pieces
1 medium Onion, cut it into long slices
2 to 4 Green chile, according to how hot you want; cut it long
curry leaves
1 or 2 Potato or Carrot
2 or 3 cucumber
1 zucchini squash
1 chokko squash
½ raw (green) banana
10 or 12 green beans (or long green beans)
Cut all veggies into long pieces, 1 inch long, and 0.5 cm thick.

Note: You can avoid either or both squash if you like to; also banana if it is too gluggy. But you need all the others. You can add chena, padavalam, muringakkaya, etc. if you can get them. Cut them all in the same way (except muringakkaya, cut it into 1.5" long pieces and split into half), same length and thickness as others.

Put them in a pot in layers, beans and carrot at the bottom, then chokko, then banana, then potato, then zuchini, then add the onion slices, cut green chilees and curry leaves, then put the coconut, turmeric and chile powder (spread it on the top, all three), then put tomato slices, and then cucumber on the top.

Then pour water, cover with a lid and cook in low-medium flame. When it is cooked, add salt, and then stir well, careful not to break the vegetable pieces. If there is plenty water, keep it for a while to be dried up. Heat the oil, add mustard seeds, and curry leaves, add it to the above mix. Then add the yogurt and stir well, adding enough salt of your taste. Serve and enjoy!

Note: After adding the yogurt, don't heat it up, as it will get watery then. So if you want to put some in the refrigerator for the next day, take it first and add yogurt to the rest. You can add yogurt to the other when you are going to have it, after warming it up first. Hope you enjoy.


Pulisseri (yogurt curry)
½ Onion, cut into small pieces
2 or 3 Green chile, cut long
¼ tsp. Turmeric powder
½ tsp. chile powder
¼ tsp. methi (uluva/fenugreek) powder
¼ tsp. cumin (jeerakam) powder
oil
salt
mustard seeds
curry leaves
1 or 2 zuchini squash/chayote squash/green apple (grannysmith), cut into pieces
2 c. Yogurt (wholemilk one is better), whipped well.
Heat oil, fry mustard seeds, then add onion, green chile and stir for a while. Then add curry leaves (optional), and then all the powders and salt. Stir for a few seconds, then add the veg. pieces, and a cup of water. Cover it and cook. When cooked, take it off the stove, and after a while (when cooled down a bit) add the yogurt to it, stir well. And it is ready! Note: (You can use ripe mango instead of squash/apple if you like. Also, you can add coriander leaves if you like.)

Thoran (vegetables simmered in coconut milk)
½ lb. Beans/Carrot/Yellow or Mexican Squash/Beetroot note: If using Carrot or Beetroot, grate them. If others, cut them into small pieces (cubes). You can also use carrot and beans together; then cut carrots too into small cubes.
½ tsp. chile powder
¼ tsp. turmeric powder
½ c. dessicated/shredded coconut
1/3 onion cut into small pieces
oil
salt
mustard seeds
curry leaves (optional).
Heat oil, fry mustard seeds, then add onion, and stir until it turns light brown. Then add salt, then chile and turmeric, and stir well. Add coconut, stir well for while, and then add the veg. Cover it and cook on a low flame. Give a stir once a while between a couple of minutes, until it is cooked. Thoran ready! (You can add cumin powder [a pinch] too if you like.)

Erissery
Green bananas or plantains (nenthrakkay) - cubed
turmeric powder - 1 teaspoon
chili powder - 1 teaspoon
cummin seeds - ½ teaspoon
mustard seeds - ¼ teaspoon
urad dal - ¼ teaspoon
coconut, grated - ½ cup (may substitute des. coconut)
coconut for garnish - 1 tablespoon
black pepper - ¼ teaspoon
curry leaves - a few
salt to taste
oil - 1 teaspoon
Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. Drain and cook the plantains with the remaining turmeric and salt. Grind the coconut well with cumin and add to the cooked plantains. Let it simmer. Meanwhile, heat the oil and pop the mustard seeds. Add the urad dal and the coconut reserved for garnish and stir till browned. Add this mixture to the eriserry and mix in the curry leaves.

Kichadi
Ingredients

1. Cucumber 150 gm
2. Green Chilli 5
Mustard 1 teaspoon
Coconut ground 1 cup
3. Curd ¼ litre
4. Coconut oil 2 table spoon
dry chilli 3 cut into two
curry leaves a few
Salt to taste
Method
Cut cucumber into small pieces and cook in salt and water. Grind item no. 2 and add to cucumber. Cook for 5 minutes and then add curd. Low the fire and keep on stirring till it is just about to boil. Remove from the flame. Season it with dry chilli, mustard and curry leaves.
Cabbage Thoran
Ingredients
chopped cabbage - 3 cups
turmeric powder - 1/2 teaspoon
cumin seeds - 1/2 teaspoon
green chilies - 2 or 3
des. or fresh coconut - 1/2 cup
garlic cloves - 3
onion - 1 small (optional)
urad dal - 1 teaspoon
mustard seeds - 1/2 teaspoon
oil - 1 teaspoon
salt to taste
Preparation
Chop the onion. Heat the oil on medium heat and add the mustard seeds. When they pop, add the urad dal and curry leaves. Then add the onions and sauté till browned.
Now add the cabbage, turmeric powder and salt. Stir for a while, lower the heat and cook covered for five minutes.
Crush the garlic and cumin seeds and add to the cabbage along with the green chilies and the coconut.
Stir for a few more minutes and remove from heat.

Beans Thoran
Beans 1/2 kg
Onion (small) 3
Coconut (grated) 1 cup
Green chilli 3
Mustard seed 1tsp
Garlic 2pod
Oil 1 tbsp
Turmeric 1pinch
Curry leaves few
Salt to taste
Method
Cut beans into very small piece. Grind coconut, turmeric, onion, green chilli together. Add one table spoon of oil in to a frying pan ( cheena chatti in malayalam) and add mustard. When the mustard pops add beans, garlic and mix well. Then add the ground coconut masala and do not mix but the masala should be covered by the beans. Add curry leaf and salt to taste. Keep the pan covered and cook in a low flame for 5 minutes. Stir well and serve hot.
Note
For easy cooking one can add coconut, onion, chilli directly to the beans without grinding.

Paal paayasam
Ingredients
10 cups milk
2 dsp brown broken rice
half a tin condenced milk
1/2 cup sugar
1/2 cup cashew nut sliced lengthwise
1/2 tsp cardomom powder

Preparation
Mix 2 cups of water and 2 cups of milk and boil. Add rice and cook well, add the remaining milk, condenced milk and sugar. When it thickens, add cashewnuts and stir continusly till it becomes quick thick. Add cardomom powder mixed in milk.Use either hot or cold.

Monday, June 02, 2003

Chinese Dinner
stir frying
I have tried out frozen stirfry mix in the past but usually they came out either soggy or they had that yucky frozen vegetables taste. I have figured out how to cook the frozen veggies the best. For stir fry the key is to have a thick wok like aluminium wok which takes in all the heat and uniformly distributes it over the area of veggies. Thin woks do not give out the even high heat. It also needs a good spoon which has a large surface area slightly curved in and hopefully has holes in it that can turn veggies. Stir frying needs somewhat constant turning of the veggies or they can get burned and also they have to be exposed to heat in their entire surface area in a short amount of time.
Typically you need about 1 tbsp oil (canola oil works okay) and then after oil heats up grind in some black pepper and sprinkle red pepper flakes just before throwing in the veggies.
Lots of times the recipes call for diced onions, ginger and garlick but you can really do without these. Celery substitutes deliciously for onions and with that ginger and garlick are not really needed.

Fried Rice
o Take 1 extra firm (azumaya) tofu tub and cut it to pea size small chunks
o 2-3 big celery stalks cut very thin
o 1 cup frozen peas and carrots
o 2 cups cooked rice; old rice is good, just heat it in microwave for 2 mins spray some oil on it wet your fingers and crumble the rice clumps; sprinkle some soy sauce on it
o 1/2 portion of those tofu chunks; marinate that in about 1 tbsp hotnspicy stir fry sauce
- Heat up 1 tbsp of oil (canola oil is fine) and grind some pepper init
- First stir fry celery and peas and carrots; after sometime sprinkle 1/2 tsp of mild soy sauce
- Sprinkle some red pepper flakes
- Then put tofu on it and stir fry tofu with veggies
- Finally put the cooked rice and stir fry everything; you could put some fried scallions on it as finishing touch.

Stir Fried Vegetables
o I bought Trader Joe's Asian Stir Fry vegetables with Beijing Style Sauce
o I first stir fried 1/2 tub of tofu sprinkling some mild soy sauce and 1/2 of sauce in the package; set it aside
o Then i stir fried veggies well and then added sauce
o finally mixed tofu with veggies

Chow Mein/ Stir Fried Noodles
o I used the fresh quick dinner noodles that comes with sauce powder from Safeway
o I first stir fried 1 cup cut celery, 1 cup frozen peas and carrots with some mild soy sauce and red pepper flakes; set aside
o I then stir fried the noodles and finally mixed the veggies with chow mein

Thursday, May 29, 2003

Vegetable Biriyani(or Pulao)
o Soak 2 cups basmati rice in water before you begin
o 1/2 head cauliflower cut to small pieces
o 1 large potato cut to small pieces
o 1/2 carrot cut; 1/2 green bellpepper; 1/2 cup peas
o Put all these vegetables in the steamer and steam it
o Masala: Grind 3 tbsp coconut; 15 small green chilies; 1/2 tsp soonf; 1 cinnamon stick; 5 grambu; 4 cardomom; 5-10 cashewnuts;
make sure you grind the spices and coconut without water so it becomes a good paste
o 1 big tomato diced; 1 medium onion diced
o 1 cup mint
o fry onions in 3 tbsp oil; add tomatos + salt; put masala and fry
o drain water from rice and put it into the pan with onions and masala; put mint on top
o put steamed vegetables and fry;
o Put everything into electric rice cooker and pour 3 1/2 cups - 4 cups of water; you could put 1/4 stick of butter into it if you want
o stir occasionally and take off after done.

tomato raita
o 4 little green chilies
o 1 big tomato diced + salt
o heat up oil + 1 tsp chana dal + 1 tsp urid dal + mustard seeds + curry leaves + hing and after mustard popped throw tomatos and chilies
o medium heat for a while
o whisk 1/4 tub of yogurt in a vessel + salt
o after tomato done, mix with yogurt

Vegetable Soup
o 1 medium onion diced + 2 garlic cloves + 6-8 green chilies slivered + 1/2 inch ginger
o put the above in 2 tbsp oil and fry
o cut celary bunch into small pieces; 1 carrot into small pieces; add to onion; add salt
o 1 potato if you want; 10 green beans if you want; 1 green onion; 1/2 bag spinach ; add to pan; add 1 cup water;
o 1 cup peas; 1 cup butter beans if you want; add to pan; add 3 cups water and boil
o when boiling well, add 1 cup of veg broth
o leave it for about 30 mins

Monday, May 19, 2003

Cauliflower Kurma
o 1/2 head cauliflower cut into small pieces
o 2 sliced potatos
o 1 cup carrot and peas frozen
o 1 medium onion
o masala: 3 tbsp coconut frozen; 12 green chilies; 3 tbsp puffed/baked yellow chick peas (pottu kadalai);
2 tsp soonf seeds; 2 small cinnamon strips; 6 cardomom pods; 2 large tomatos

o Put the vegetables in a steamer and steam them well. You can put potatos into the water down the steamer.
o grind masala first the spices and after it is powdered then the water and tomatos
o Fry onions with 2 tbsp oil (with salt) and later add 1 cinnamon stick
o later put masala and boil
o later put the vegetables and boil
o top/garnish with some cilantro leaves

Aloo-Gobi-Mutter masala
This is a simple and fairly quick recipe.
o Heat a pot with lots of water adding salt and throw 2 cut potatoes in it.
o Cut 1/2 head cauliflower, 1/2 cup frozen peas, 2 roma/med size tomatos
o Put a steamer vessel on top of the pot and throw the vegetables in it; this will take 15-20mins.
o Toast 2 tsp coriander seeds, 1/2 tsp cumin seeds, 8 large red chilies
o Put the spices + 1/2 tsp turmeric into the blender and powder
o Then put 2 cut tomatos into the blender and blend
o In a pan put 1 med size cut onion (with salt) with 2 tbsp oil and saute.
o After it turns translucent, put the masala from blender and boil until raw flavor goes away
o Then put the vegetables, turn to medium heat add salt, keep in fire for about 5 mins.

Thursday, May 08, 2003

Quick Dinner 2
o 40-50 mins if you multithread
o Keep 2 cups of rice (8 cups water) in large pot
o Keep 2 cups of toor dal + turmeric + 4 cups of water + 2 medium tomatos in cooker
o Put Spinach in the steamer with some salt
o if you already have toor dal, blanch 2 tomatos in water
Garlic Rasam
o 2 Garlick cloves sliced + 6 red chilies + 1 tsp (10-15 perls) black pepper + 1/2 tsp jeera powder in grinder
o Boil water 3 cups + salt + turmeric + curry leaves
o after a while put 2 tsp tamarind paste
o put the powder and boil
o Keep 4 large garlick cloves peeled and sliced and fry it in oil
o after this is done put garlic and then popped mustard seeds + hing
Spinach sambar
o Take those 2 tomatos and make a smooth puree; add turmeric + salt and boil (4 cups)
o after 10 mins take that steamed spinach, mash and put it in
o after 10 mins add 1 tbsp tamarind paste
o after 5 mins add 1 tbsp sambar powder
o take off after 5 mins; heat oil put mustard seeds + hing + curry leaves and garnish
Dutch small potatos curry
o boil water with turmeric + salt; put 22 oz pkg of dutch small potatos; boil well
o cut 1/2 onion;
o heat oil in a pan; put 1 tsp urid dal, 1tsp channa dal, 6 cut chilies, 1 tsp mustard, hing, curry leaves
o put onion and fry until translucent
o put boiled potatos and fry

Quick Dinner

This can be prepared in around 30-40 mins if done methodically.
Tip: Do not overheat vessels
serves 2-4
o First start cooking enough rice for the dinner

Tangy squash

1 tomato
1 canned diced tomato
2 spoons tamarind
2 tsp salt
1 tsp turmeric
Put this in blender and blend well

Vattal Puli Kulambu
1/2 of the above squash
Heat 1 cup water and put 2 tbsp coconut milk powder
o Fry sukkangai and sundaikai or anyother vatthal or small onions in 2 tbsp oil
o Put the squash and turmeric and salt and boil for sometime until raw smell goes away
o then put coconut milk powder
o put 3 tbsp (1 karandi, 50 gms) sakthi masala; boil well
o garnish with 2 tbsp hot oil + mustard seeds + hing + curry leaves
o garnish with a few coriander leaves

Tomato Rasam
o Boil 1/2 of above squash with a few curry leaves and 3 divided green chilies
o Adjust water content and add salt as you need
o Finally put 1 heaped tbsp rasam powder; do not boil too much after this maybe about 5 mins or the aroma goes away
o garnish with 2 tbsp hot oil + mustard seeds + hing + curry leaves
o garnish with a few coriander leaves; this lifts the aroma of the rasam
o This will make about 3-4 cups rasam

Kidney Beans Sundal
o tip: do not overheat pan
o open 1 tin of red kidney beans; drain in colander; wash well; put it in a mixing bowl; sprinkle salt, turmeric
o prepare urid dal + chana dal + hing + + mustard seeds + hing + 5 small cut green chilies + curry leaves 1 sprig
o hot oil put the ingredients in that order
o after mustard pops, put beans; fry for 10-15 mins
o finally squeeze 1 full lemon or lime or bottled lime juice (dont overuse this)
o Put some cilantro leaves and leave for about 5 mins

Wednesday, May 07, 2003

Menus
Chow Chow chutney
Rasam
Keerai Koottu

Eggplant sesame kozhambu
Rasam
Beans sabji like poriyal

Kadugupuli
kothavarangai Usili

Rasam
Cabbage

Avaraikai Kootu (poricha)
Mango pacchadi
Rasam

Kozhambu sadam (with lots of vegetables)
Pachadi

Tuesday, May 06, 2003

Roasted RedPepper Onion Sandwich
1 BellPepper
1/2 Onion

Cut both vegetables to 1/2 inch pieces and put it in a mixing bowl
sprinkle with garlic olive oil and balsamic vinegar and italian seasoning
leave for 10 mins
Heat up Grill Pan and throw the vegs in it

Mix 1 tblspoon yogurt + pepper + salt + chalupa pepper sauce
Make sandwich with yogurt mayo + tomatos + roasted vegs
Eat with creamy campbell tomato soup made with milk + soup + italian seasoning

Thursday, May 01, 2003

Cabbage poriyal

o 1 head cabbage
o 1 green pepper
o 4 large red chilies

- heat oil medium; put chana dal, urid dal, hing, fry
- put mustard pop seeds, put curry leaves
- put green pepper; fry
- put cabbage shreaded + salt
- heat medium cover and cook 20-30 mins

Today's morning menu:
Cauliflower Sambar + Cabbage Poriyal

Cauliflower Sambar
o 1/2 head cauliflower
o 1 cup frozen peas
o 2 tomatos
o 4 green chilies
o 1/2 jumbo garlic

- I took garlic from the fridge so it was easy to peel
- put 2 cups water, 1 tbsp turmeric, salt and tomatos(chopped), chilies and boil
- take peas from freezer put in a bowl (no water); cut cauliflower,
- saute peas first after defrosting in oil with some salt; set aside
- saute cauliflower with salt; set aside
- after tomotos boil to a soup (20 mins) put veg inside; boil; (10 mins)
- put cooked toor dal 2 scoops, boil; 1 tbsp tamarind, boil; 1 tbsp sambar powder boil
- pop mustard and hing and curry leaves and put in sambar