Soup is always comforting to have in winter. Broccoli has many health benefits with low calories and easy to cook. Try this creamy broccoli soup without cheese or milk.
Tuesday, January 31, 2012
Wednesday, January 25, 2012
Brinjal curry
Brinjal curry can be served with pulao, I have read that in muslims marriage they keep brinjal curry as the side dish for briyani, they don't add more masala in the side dish because of their strong flavor in briyani.
I like the oil coming out of my dishes when cooking. But no way it has turned out for any dish. My sister have told me that if you pressure cook the brinjal, even if we had less oil it will come out. So I thought of pressure cooking, Cannot believe my eyes whatever oil I put it came out. The taste was also good with no masalas. If your pulao has no masala you can add in the gravy.
I like the oil coming out of my dishes when cooking. But no way it has turned out for any dish. My sister have told me that if you pressure cook the brinjal, even if we had less oil it will come out. So I thought of pressure cooking, Cannot believe my eyes whatever oil I put it came out. The taste was also good with no masalas. If your pulao has no masala you can add in the gravy.
Sunday, January 22, 2012
Rasam Powder
I took a small break form cooking, blogging,.......... I was in a vacation. Hope you guys had a wonderful pongal with lots of pongal recipes.............:)) When it comes to rasam it is comfort food that can be taken every day. It goes well with a cup of rice and potato fry. My kiddos love rasam even for idli and dosa. I used to add grated ginger in rasam when someone is having fever or cold at home. This rasam powder was requested from one of my reader.... This is my way of preparing rasam powder.
Ingredients:
Method:
Dry roast dry chillies, pepper and coriander seeds seperately and keep aside.
Likewise roast cumin seeds and pepper. In the same pan dry roast curry leaves if using. First grind the coriander seeds and red chilly to a fine powder, then add cumin seeds, curry leaves and pepper and do not grind too much. Add turmeric powder and give a twist.
Store in a air tight container.
Note:
- Coriander seeds - 1 cup
- Red chilly - 3 cups
- Cumin seeds - 1 cup (heaped)
- Pepper - 3/4 cup
- Curry leaves - 15 (optional)
- Turmeric powder - 1 tbsp
Method:
Dry roast dry chillies, pepper and coriander seeds seperately and keep aside.
Likewise roast cumin seeds and pepper. In the same pan dry roast curry leaves if using. First grind the coriander seeds and red chilly to a fine powder, then add cumin seeds, curry leaves and pepper and do not grind too much. Add turmeric powder and give a twist.
Note:
- After adding cumin seeds and pepper do not grind more.
- Store in a freezer if you are grinding more quantity.
Monday, January 9, 2012
Corn Chaat
Chaat is a very common in India. All the road side shops will sell these kind of foods. You have to plan ahead for most of the chaat items. Once you have all the ingredients ready, mix and serve immediately. But this recipe is very simple no chutney preparations. Whatever veggies you like, it can be added. Rather than chaat it can be named corn salad. I like adding rasam powder in the corn while frying it. This recipe was shared from my friend Raji.
Wednesday, January 4, 2012
Veg cutlet
These are great for a snack or as an appetizer. Serve with ketchup or Indian style mint chutney on the side. Ideal for parties. You can add or reduce any vegetable of your choice, even spinach and beetroot can be added. If you are not interested in deep frying you can shallow fry the cutlets in a thick pan.
