Tuesday, 26 June 2012

Palak(Spinach) Soup

INGREDIENTS:-

Spinach leaves - a bunch
Pepper corns - 10 to 12
Onion - 1 big
Bay leaves - 1
Garlic - 4 flakes
Salt - as per taste
Sugar - 1 tablespoon
Corn flour - 2 tablespoon
Butter - 1 tablespoon
Water - 4  to 5 cups


METHOD OF PREPARATION:-

  • Wash and chop palak leaves and keep aside
  • Chop onions and keep aside
  • Heat butter in a pan and add bay leaves
  • Add pepper corns and fry for half a minute
  • Add chopped onions and fry well till they turn brown in color.
  •  Add chopped palak leaves and mix well
  • Add 4 cups of water and bring to a boil
  • Keep in sim and let it boil for 10 minutes
  • Turn off the flame, drain the content and allow it to cool
  • Preserve the liquid.
  • Grind the contents in a mixer after removing the bay leaf.
  • Again drain the mixture back into the pan and add the previously kept liquid into the pan and bring to a boil.
  • Add salt and sugar.
  • Mix corn flour with little milk and add it to the pan.
  • Let it boil until it gets a little thick consistency.
  • Check for salt and pepper.

Wednesday, 6 June 2012

mangalorean potato gravy

BATATE SONG
INGREDIENTS:-

Potatoes- 4 large( cut into cubes )
Chopped onions - 2
Red chilly - 10 to 12
Tamarind - 1 lemon sized
Oil - 3 tablespoon
Salt - as per taste
Grated coconut - 2 tablespoon

METHOD OF PREPARATION:-

  • Lightly roast red chillies and grind with tamarind, grated coconut and a little water to make a fine paste.
  • Heat oil in a frying pan and fry the chopped onions until they become brown.
  • Add the ground paste and saute till the raw smell is gone.
  • Add the cubed and boiled potatoes and mix well.
  • Add one cup of water and salt and cook on low heat till a thick gravy is formed. Add more water if required.
  • Season it with mustard seeds, curry leaves and asafoitida fried in little oil.


Rava Idly

INGREDIENTS:-

Rava/semolina sooji - 2 cups
Yogurt - 2 cups
Salt - as per taste
Curry leaves - 5
Coriander leaves - chopped
Green chillies - 2 chopped
Groundnuts - 10 to 15 roasted and skin peeled
Mustard seeds - 1 teaspoon
Urad Dal - 1 teaspoon
Grated coconut - 2 tablespoon
Oil - 1 tablespoon
Ghee - for greasing the idly moulds

METHOD OF PREPARATION:-

  • Roast the groundnuts, cool and remove the skin and keep aside.
  • Heat oil in a kadai, add mustard seeds. After they spatter add urad dal, curry leaves and green chillies.
  • Add rava and fry well.
  • Add salt and mix well.
  • After it has been fried well remove from the flame.
  • Add coriander leaves, grated coconut and groundnuts and saute nicely.
  • Add yogurt and make a batter. Add water if required.
  • A pinch of ENO can be add to get more smoothness.
  • Keep it for 5 minutes.
  • Meanwhile grease the idly moulds and keep the cooker on the flame.
  • Check the batter for proper consistency and salt. Add little water if required.
  • Pour the batter in the mould and keep inside the cooker and close the lid.
  • Boil for 10 to 15 minutes.
  • Remove the lid after 5 minutes and rava idly is ready for serving.
  • Can be served with mint or coriander chutney.

Vegetable cutlet

INGREDIENTS:-

Boiled vegetables - potatoes, carrot, beans, beetroot, green peas.
Coriander leaves - a bunch
Fennel seeds - 2 teaspoon
Garlic - 5 flakes
Green chillies - 4 to 6
Chopped onions - 1 big
Maida flour - 4 tablespoon
Water
Salt - as per taste
Bread crumbs or small rava - for coating
Oil - 2 tablespoon


METHOD OF PREPARATION:-

  • Cut the vegetables into tiny pieces and boil and smash it well.
  • Grind green chillies, garlic flakes, fennel seeds and coriander leaves to a fine paste by adding only a little water.
  • Heat oil in a kadai and fry the chopped onions till light brown.
  • Add the ground paste and mix well.
  • Add the boiled vegetables and fry till the water evaporates.
  • Add salt and mix thoroughly.
  • remove from the flame and allow the mixture to cool.
  • Meanwhile add maida to a bowl, add salt and water and form a consistency and keep aside.
  • Spread bread crumbs or rava in a plate and keep aside.
  • After the above mixture is completely cooled, take a fistful and form into a shape using moulds. Dip it in the maida mixture to give a coating.
  • Roll the coated cutlet over the bread crumbs or small rava.
  • Heat a tava and shallow fry the cutlets till golden brown by adding little oil on both sides.