Monday, November 27, 2006

ONIONS----cooking event

i was invited by Zorra of kochtopf.twoday to participate in this event
onion being my favorite i had to participate and contribute my recipes
i am posting two recipes which are very often done in my house and are a favorite
one is a breakfast and tiffin recipe while the other is a main course veg dish.

BEATEN RICE DISH--- POHA

POHA

2 cups beaten rice or as we call it poha
3 medium sized onions finely sliced
2 green chilies
½ tsp turmeric powder
½ cup green peas
1 tbsp sugar
½ tsp cumin seeds
1 tsp mustard seeds
½ cup grated coconut
little coriander for garnish
1 pinch asafoetida ,curry leaves
1 small potato
salt to taste, a little lemon juice too

METHOD

Wash and drain beaten rice
Peel potato and cut into ½ inch pieces
Take oil in a pan add mustard seeds,jeera,asoefotida, chilly and curry leaves
Add the onions and fry till they become soft
Then add the chopped potatoes and peas add a little water and let them cook
Add salt for the potatoes and peas.
When the potatoes and peas are cooked add the beaten rice ,grated coconut, coriander, sugar ,lemon juice and salt.
Stir for two minutes and serve.



BRINJAL-ONION MASALA


INGREDIENTS
200 gms small brinjals
3 onions thickly sliced
3 cloves garlic finely chopped
2 tomatoes roughly chopped
1 cup fresh green peas
1 tsp chilli powder
½ tsp turmeric powder
1 tsp coriander-cumin powder
½ tsp garam masala or curry powder
½ tsp sugar
salt to taste
coriander for garnish


METHOD

Slice the brinjal and onions as shown in the picture.
Take oil in a pan when hot add the finely chopped garlic
Add the onions and stir till they turn soft and translucent
Add the peas, and brinjal
Add all the remaining ingredients except the tomatoes and coriander
Tomatoes are added after the vegetable is half cooked so that they do not get
Fully incorporated with the dish and form a gravy. They should remain intact so that you
Can eat it along with the vegetable.
Add the coriander at the end .
Serve hot.











Thursday, November 16, 2006

QUICKIE AGAIN....

THIS IS MY NEXT QUICKIE



I WONT BE GIVING THE EXACT AMOUNT AND INGREDIENTS AS THIS IS A VERY SIMPLE DISH AND HAS TO BE DONE ACCORDING TO ONES OWN LIKING AND SPECIFICATION.


METHOD:

For this dish you have to have some cooked rice in your fridge , this dish works well with stale rice.
Take the rice in a plate and let all the grains be separate.
Take oil in a pan ,
add the tempering like mustard seeds, jeera, hing or asoefotida,green chilies and curry leaves.
Add finely chopped onion to it .
add a little salt and stir till the onions get soft.
Then add either peanuts or green peas.
Add a little water and let them cook.
Then add the rice ,stir till the oil coats the rice .
Add 1 tsp sugar, 1 tsp lemon juice and lots of coriander leaves finely chopped.



QUICKIES.....

Presenting QUICKIES.
There are times when we just have to make something in a hurry and there is no way out, so during such complicated or demanding times for a homemaker like me ,it becomes prerequisite that I have something which can be made in a jiffy .
But off course there are certain ingredients that are a must for any Indian pantry, which will come to use when required.

I am giving you recipes of such quickies which are very useful during times of need.



INSTANT DOSA

INGREDIENTS:

1 cup rice flour
1 cup fine semolina or rava
1 cup sour curd
11/2 tsp sugar or as per taste (some like it a bit sweet)
for tempering--- 1 tsp oil
1 tsp mustard seeds
1 tsp jeera
2 green chilies
4-5 curry leave
1 pinch asafetida or hing
salt to taste.

METHOD:

Mix together rice flour, rava and curds keep for 15 mins
Make it to a flowing dosa batter consistency.
Temper with the above ingredients.
Take oil in a pan, put in jeera and mustard seeds let it splutter,
Add hing , green chillies,curry leaves and then pour it on the above
Batter.
Add the required quantity of sugar.
Take a non-stick griddle and pour this batter on it.
It should be thick like a uttapam
Turn and serve with a little ghee and green chutney

I WILL BE POSTING THE NEXT QUICKIE IN THE NEXT POST...