Friday, June 18, 2010

Olive oil

Hi all..bac after a real long time.

I wanna give an important information i got from my doctor & friends about olive oil.

Olive oil is said to have the greatest exponent of monounsaturated fat.It is a natural juice which preserves the taste,aroma,vitamins & properties of the olive fruit.Olive oil the only vegetable oil that is consumed as it is- fresh from the olive fruit.

Recently i can to know that using olive oil in Indian cooking needs more care,i.e, when u chose olive oil for cooking its better to see the label which says olive oil for frying.Olive oil which is meant for marinating should never be heated.When they are heated it releases toxins & becomes hazardous for health.So next time take care when u choose ur olive oil for cooking.

Monday, February 1, 2010

Milagu (pepper)thokku/Keti milagu kozhambu

We all know that pepper spice is gud for health than the hot taste we get from chillies.Pepper is being used widely by use in our day to day cooking.This milagu kozhambu/thokku is my mother's speciality.I always ask my mom to make it at least once in 2 weeks.

This can be stored in refrigerator for at least a week.This can be mixed with rice & had with vadam as side dish .This is also a gud side dish for curd rice.

This is how my mother makes it

Pepper 1 tsp
Jeera 1 tsp
Toordhal 1tsp
Coriander seeds 3tsp
Red chillies 6-7
Mustard seeds 1/4tsp
Few curry leaves

Tamarind soaked in water i small lemon size
Gingely oil 1/2cup
Turmeric powder 1/4tsp
Salt to taste

Take 2-3 tsp of oil in a kadai & fry all except tamarind & turmeric powder.Cool & grind along with tamarind into fine paste.In a kadai add gingely oil & splutter mustard seeds.When they pop add curry leaves & the ground paste.Add turmeric powder & salt.Allow it to cook & thicken.Always keep it covered as it spills all over.Take of stove when it thickness.

More curry leaves gives it more taste.Have it with hot rice

Sunday, January 31, 2010

Ghee kozhukatai

Hi all....iam back after a very long time.Been busy with something or the other sometimes was too lazy to blog.

Thai and aadi(tamil months) are considered very auspicious for goddesses.All the fridays in these 2 months its a tradition followed in our family that we make some sweet or the other & offer to God. Mostly the first Friday of these months we make this ghee kozhukatai & start by praying lord Ga
nesha.This ghee kozhukatai is a hot favorite for all.So we make lot of this kozhukatai so that we ladies who make will get some haha.
This is how we make it..
Grated coconut 1 cup
Jaggery 1cup
Wheat flour 1/2cup
Turmeric powder a pinch
Oil & ghee to deep fry

Mix wheat flour & turmeric powder along with some water to make dough(like chappathi dough).Set aside.In a kadai add the grated coconut & jaggery & mix well until jaggery melts & mixes well with coconut to make the stuffing.Now make very small chappattis & stuff this coconut jaggery mixture in it & close it.

In a kadai heat oil.To this add 2tsp of ghee.When the oil is hot enough slide these kozukatais one by one & fry them until golden brown.

Friday, October 2, 2009

My gollu & awards

Gollu is a very beautiful festival celebrated in southern part of India.During this period we invite all our relatives home & give them thambulam with a small gift. I really miss gollu in Chennai now.Still i kept a small gollu here in US. A simple one.I loved it & so did my friends who came for my gollu.I have posted my gollu pics here.

I received these lovely awards from my beautiful fri
ends.Thanks a lot..
Jyothi of Food seasons awarded me with the follow
ing awards.Thanx a lot jyothi.It means a lot to me.

Sanghi of tasty bites awarded me this award.Tha
nk u Sanghi that is so sweet of u & u made my day.

Thanx again for such lovely awards.

Tuesday, August 25, 2009

Mattar paneer

People at all age love to have paneer.Especially when it tastes so authentic u cant stop eating it.I learnt to make this authentic mattar paneer from vahrevah.It came out so well...
This is how i made it
Paneer 1/2 cup
Green peas 1/2cup

Tomatoes 2
Onion 1
Cashew nuts 2tsps
Ginger garlic paste 1 tsp

Coriander powder 1tsp
Cumin powder 1/2tsp
Chilli powder 1 tsp
Green chilli 1
Cumin seeds 1/2 tsp
Coriander leaves few
Katoori methi 1 tsp

Turmeric powder 1/4tsp
Oil 2-3 tsp
Salt to taste
Cream 2tsps
Whole garam masala which includes-

Cinnamon stick 1,
Bay leaf 1,
Clove 2,

In a kadai add some oil & fry cashew nuts till light brown.Add onion ,ginger garlic paste,turmeric & tomatoes.Cook til tomatoes are soft.Then cool & blend them together.In the same kadai add some oil.Now add whole garam masala & then cumin seeds.Saute for few secs then add the ground tomato onion paste.Add little water to this sauce.To this add finely chopped green chillies,cumin powder,coriander powder & chilli powder.After adding all these ingredients allow it to cook till the raw smell goes & thickness.When it thickness add kastoori methi to this gravy.Allow it to cook for 5 more mins.Then add peas & paneer to this gravy.Simmer after u add all these & garnish with coriander leaves & cream.

Serve hot with parathas or rice.

Tuesday, August 11, 2009

colorful tomato rasam

Rasam is my all time favorite item which can be had with rice.U can find a lot of rasam varieties in my blog.I always wondered why we eat our meal in a particular way.Especially the south Indian thali.First comes sambar then rasam & finally curd rice.I always believe whatever v do there is a logical reason behind it.The way we eat this thali also has a reason.

Sambar that we prepare is full of spices & dhal which is rich in proteins.It also has vegetables in it so its quite filling.We eat rasam next which is very light & helps in digestion.It neutralizes all the heavy dhal we eat from sambar.Finally we finish with curd rice which is a natural coolant.It cools down our body & reduces the acidity level in our body.

Usually the rasam we prepare will have very less content in it & simple.But i learnt this rasam which has so many ingredients in it & so grand yet so light.After all parties & outing we wanted to have only rasam for dinner last night.This colorful tomato rasam which i prepared was so gud we finished it fully.
This is how i made it

Tomatoes 2
Green chillies 2
Garlic 1
chilli powder 1tsp

coriander powder 1tsp
cumin powder 1/2tsp
Pinch of hing
Jeera 1tsp
Feenu greek seeds 4-5 pieces
Mustard seeds 1/2 tsp
Pepper 1/2tsp

Red chillies 2
Tamarind paste 1/4cup
Turmeric powder 1/4tsp
Toor dhal water 1/2cup(u can even use boiled mashed toor dhal)
Uradh dhal 1tsp
Salt to taste
Sugar 1/2 tsp

Ghee 2 tsp
Few coriander & curry leaves

In a bowl add some water & heat it.To this add chopped tomatoes & finely chopped green chillies.Then add sliced garlic,chilli powder,coriander powder & cumin powder.Now add salt & sugar.Then add the dhal w
ater & coriander leaves to it.Then add the tamarind juice.Allow it to boil then simmer it & allow it to cook for 30 mins.When the rasam reduces to 80% of the content.

Now make thadka which is very essential to bring out the flavor in rasam.

Befor making thadka crush some garlic,cumin seeds & pepper.Pepper depends upon the spice level u want.Now in a sauce pan add ghee,when hot add redchillies,mustard seeds,feenugreek seeds,then add uradh dhal then h
ing.Now add some curry leaves & crushed garlic pepper & cumin.Now add little bit of turmeric.Now add this thadka to ur rasam & allow it tocook for another 10 mins.
Hing is the main flavoring agent in it.
For more flavor add some onions when u add green chilli.U can even add more garlic when u add onions.

Wednesday, July 29, 2009

Vegetable pulav

I always wanted to learn to make authentic dishes.I keep learning new things every time i log into the different blogs & websites created by many.My latest favorite is chef Sanjay thumma teaches u different ways to make authentic dishes in a easy way.He makes the most complicated dishes appear to be very simple.He truly inspires people to cook.Any one who sees his program will want to cook.

One such items i learnt from him is this vegetable pulav.I always wanted to know the difference between a pulav & biryani.Many will know it.For some of u like me who do not know the difference here it is. A pulav is one in which we cook all vegetables & rice together.When we prepare biryani we layer vegetables & rice one over the other & cook.Pulav is simple & easy than our rich biryani.

This is how i made it

Basmati rice 1 cup(i used raw rice since i didn't have basmati rice)
Onion 1
Potato 1
Mixed vegetables 1/2cup(i used carrots & peas)

Ginger garlic paste 1 tsp
Curd 1/2cup

Cinnamon stick 1
Cloves 2
Elaichi 1
Black cardamom 1
Kala jeera 1 tsp
Bay leaves 2
Mint & coriander leaves few

Chilli powder 1 tsp
Coriander powder 1 tsp
Cumin powder 1tsp
Pepper(crushed)1 tsp
Oil 3 tsp
Salt to taste

Wash & soak rice in enough water for 30 mins.I used 1:2 ra
tio for rice & water.In a kadai add oil & add the whole garam masala(Cinnamon stick, Cloves , Elaichi , Black cardamom , Bay leaves ) & kala jeera in it.Now add the chopped onions & saute.Add little salt to the onions which will help it to cook faster.Now add ginger garlic paste & mix well.Add potato & other vegetables to it.Mix well.Add all the powders one by one & saute well.To this add the coriander , mint leaves & pepper & mix them all together.Mix the masala & vegetables with rice along with required water.Add the necessary salt.Switch on the rice cooker & wait till the rice is done.The smell that comes out when the rice is cooking is enough for an appetizer.When the pulav is ready allow it to stand for 2-3 mins before serving it hot.

baby growth