Tuesday, September 28, 2010

Beetroot in Coconut Gravy

I have been little gone for the past two weeks.Will blog often and this is what i cooked in the meantime.
I love beetroot for the color and also for the taste.And when it combines with coconut and cumin it gives a unique taste.Serve along with hot rice or chappati.Easy to prepare too.

Ingredients :
Beetroot : 1cup(Peel the skin and grate)
Extract from tamarind juice : 3tbsp

Grind to Paste :
Coconut : 1/2 cup
Jeera :2 tsp
Red Chilli : 2
Salt : as per taste

For Tampering :
Mustard Seeds : 1tsp
Cumin Seeds : 2tsp
Curry Leaves : 5
Hing :a pinch

How to Make:
1.In a kadai, add the grated beetroot along with tamarind juice.
2.Add a little water and close the lid till the beetroot gets cooks.
3.Meanwhile grind the coconut,jeera  and red chilli by adding little water.
4.When the beetroot gets cooked,add the grounded paste and salt.
5.If you want the curry thin, add little water and bring to boil.
6.Switch off and give the tampering.

If you want to make spicy add another chilli to the coconut paste.

Enjoy with hot rice or chappati.

Monday, September 13, 2010

Paneer & Nuts Pulav(Bengali Royal Rice)

Kurma Dasa is a Australian TV host and a Vegetarian Chef.When i saw his Bengali Royal Rice,i loved it and wanted to try it in home.I did give a try and it came out really well.I tweaked a little bit and it was awesome.
Serve with vegetable curry.

Basmati Rice : 1cup(Wash and soak in water for 20mins)
Saffron :1/2 tsp(soak the saffron in warm milk)
Nutmeg Powder :1tsp
Salt : 1tsp

In a pan,add a tsp of ghee and add the drained rice and fry till aroma gets well.Add 2cups of water,saffron,nutmeg and salt.Cook till the rice is done.Transfer to a plate.

To Make Pulav :
Spices u need :
1.Jeera/Cumin Seeds : 1tsp
2.Snauf : 1tsp
3.Cinnamon : 1" inch stck
4.Cardoman : 3pods
5.Cloves : 3
6.Black Pepper Powder : 1/4 tsp
7.Red Chilli Powder :1/4tsp
8.Hing : 1/8 tsp or a pinch
9.Brown Sugar :3tbsp

1.Almonds : 3tbsp(chopped)
2.Cashews/Walnuts :3tbsp (chopped)
3.Raisins : 3tbsp(chopped)
4.Paneer : 1 cup
5.Peas : 1/2 cup(fresh or frozen)

Saute the paneer in tbsp of ghee/butter till all the sides are brown.Transfer them in a bowl of water.
In a same pan saute the nuts one by one till brown.I ran out of cashews so i used walnuts.
Add a 1tbsp of ghee and add spices 1 to 5 with hing.Fry for few seconds,add peas and paneer.
Add the pepper and chilli powder with brown sugar.Add rice and adjust the salt.
Serve with Raita or some curry.

Friday, September 3, 2010

Baked Apple Chips from My Diverse Kitchen (T&T)

This month T&T was hosted by Srivalli and the chosen blog is My Diverse Kitchen and when i go through her recipes, i found this Baked Apple Chips which got me hooked.This is simple,no work (well a little) and sweet tasty chips.All you have to do is simple cut them sprinkle some sugar and pop into your oven,bake and wait.

Ingredients :
Apple : 2(wash and pat dry)
Sugar : 3tbsp
Cinnamon powder : 1/2tsp

Her Recipe calls for preheating the oven for 100F and baking for 2 hours.
My minimum oven setting is 170,so i preheated to 170F and for 1.45 hours.

Cut the apple into thin circle shape like a chips
In a baking tray,sprinkle some sugar and line the apple.
Again sprinkle some sugar and pop into oven till it becomes crisp.

Enjoy with your cup of tea,this baked chips.

Have a Great Weekend.

This goes to T&T -My Diverse Kitchen hosted by Srivalli