Beetroot Halwa

Beetroot Halwa
 
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This is a simple sweet dish containing almost nothing but Beets and Sugar – a great way to eat Beets! General Information Country India Region South India Genre Vegeterian Category Sweet Serving Size 2 people Preparation Time 45 mins.
Recipe type: Dessert
Cuisine: South Indian
Serves: 2
Ingredients
  • 6 medium Beet
  • 1½ cups Sugar
  • 2 tbsp Cashews, broken
  • 2 tbsp Almonds, peeled and sliced thin
  • 2 tbsp Raisins
  • 1 tbsp Ghee (or butter)
Instructions
  1. Peel beets and grate them using a thin sieve
  2. Pressure cook the grated beets for 2 whistles. Do not add water to the beets itself as it it gives out water when steamed
  3. Drain water from the boiled beets (press beets against a colander as required)
  4. Measure the amount of sugar to use. For 1 cup of boiled and grated beets (packed tightly), use ½ cup of sugar.
  5. In a pan, pour the ghee. Once hot, add cashews, raisins, and almonds and fry till the cashews are golden brown
  6. Add beets and sugar to the mix
  7. Stir continuously for a minute in medium heat
  8. Simmer the heat and boil the mix for 3-5 minutes till the water goes away from the mix and the mix becomes thick. Add a little ghee if required.
  9. Garnish with some more cashews, raisins, and almonds.
Posted in Sweets

Oven-fried Potato Chips

 

Oven-fried Potato Chips
 
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This is a healthy alternative to your standard deep-fried Potato Chips, with a lot less calories and fat. The recipe is based on the one I found in Simply Recipes. I made a few alterations according to my taste. Reference: http://www.elise.com/recipes/archives/000879oven-fried_potato_chips.php
Author:
Recipe type: Snack
Cuisine: American
Serves: 4
Ingredients
  • 2 Large Potatoes
  • 1 tbsp Olive oil
  • ½ tsp Salt
  • 1 cup Water
  • ¼ tsp Cracked Pepper
  • ¼ tsp Chili Powder
  • ¼ tsp Any other seasoning you prefer (such as Thyme, Rosemary, Amchur Powder, Jeera Powder, etc.)
Instructions
  1. Clean and peel the potatoes.
  2. Cut them into slightly thick slices. 4mm slicer on a food processor works best. You can also use the ⅛” Mandolin slicer.
  3. In a pan, pour the water and add half the salt (1/4 tsp). Soak the slices in the water for 15 minutes.
  4. Take the slices out and pat them dry.
  5. Take a baking pan and line with aluminum sheet. Coat the sheet with oil by hand evenly.
  6. Place the slices on the sheet.
  7. Coat the top of the slices with oil again, preferably using a basting brush (or by hand). A slight coat of oil is sufficient.
  8. Preheat the oven to 475F and place the baking sheets for 10 – 20 minutes. Check occasionally to make sure the slices don’t turn too brown. If you see them browning too early, flip the slices and put them back in the oven.
  9. Once the slices are crisp (and slightly browned), take them out of the oven into a mixing bowl. Sprinkle a mixture of all the seasoning powders and mix thoroughly.
  10. Health Information
  11. These chips are a lot less calorific (around 5% fat and 3% sodium per 1oz compared to 15% fat and 11% sodium found in normal chips).
  12. Tips and alternate options
  13. The chips come out best if the slices are 4mm thick, as the potatoes turn brown sooner if the slices are too thin.
  14. You can try the same recipe on almost all other root vegetables such as Carrot, Beet, Yam, Tapioca, and Sweet Potatoes. The oven time will vary based on the vegetable used.

 

Posted in Snacks

Vendaikkai Poriyal

Vendaikkai Poriyal
 
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A dry curry based on Okra.
Author:
Recipe type: Side Dish
Cuisine: South Indian
Serves: 2
Ingredients
To Powder
  • 1 teaspoon Coriander seeds (dhania)
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Chana Dal
  • 5 long Red Chili
  • 8 teaspoon Coconut flakes
  • 50 ml. Oil (Canola/Sunflower)
Seasoning
  • ½ teaspoon Mustard
  • 1 teaspoon Cumin seeds
  • 1 pinch Turmeric
Primary
  • 1 lb Okra
  • 1 medium Onion
  • 1 teaspoon Dehydrated mango powder (amchur powder)
  • 1 teaspoon Powdered dry-fried cumin seeds (bhuna-hua jeera) – Optional
  • ¾ teaspoon Salt
  • 50 ml. Oil (Canola/Sunflower)
Instructions
To Fry
  1. Chop onions into small pieces
  2. Peel and chop garlic flakes
  3. Pour 3 teaspoon oil in a shallow frying pan in low-medium heat.
  4. Add red chilis, cumin seeds, and coriander seeds
  5. Add coconut flakes
  6. Fry the mixture for 1-2 minutes and keep aside.
  7. After the mixture cools down, grind them together coarsely
  8. Chop Okra into 0.5-1 cm pieces. Throw the top and bottom ends away.
  9. Pour 3 teaspoon oil in a shallow frying pan in low-medium heat.
  10. Add mustard and cumin seeds and wait till they splutter
  11. Add a pinch of turmeric on the oil
  12. Add onions
  13. Fry the onions till they become soft
  14. Add the chopped okra
  15. Add a little bit of oil and fry for a few minutes till the okra becomes a bit dry
  16. Add the powder on top along with the salt.
  17. Fry for 15-20 minutes till the okra becomes soft and a little dehydrated.
  18. Serve hot with Sambar or Rasam.

 

Posted in Sides

Pudalangai Paruppu Usili

Pudalangai Paruppu Usili
 
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This is a tasty variant of standard curries that is very popular among Iyengars of South India. This is also called Pudalangai Aracha Kilari. The aracha kilari or usili base can be used for other vegetables such as beans, kovakkai, brinjal (eggplant), etc.
Author:
Recipe type: Side
Cuisine: South Indian
Serves: 2
Ingredients
  • ½ teaspoon Mustard
  • ½ teaspoon Cumin seeds
  • ½ cup Toor Dal
  • 3 long Green chilis
  • 2 long Snake Gourds (Pudalangai)
  • ¼ cup Coconut powder (fine dehydrated)
  • 1 teaspoon Salt
  • 50 ml. Oil (Canola/Sunflower)
Instructions
  1. Soak toor dal and red chilis in ½ cup of water for 30 to 45 minutes.
  2. Drain most of the water and then grind coarsely along with the coconut flakes.
  3. Make cakes (like idlis) of the ground paste and microwave for 2 minutes. In between, turn the cakes upside down so that it bakes evenly. This is done to drain the excess water from the paste.
  4. Break the cakes into coarse powder by hand. Keep aside.
  5. Cut the snake gourd into small pieces (only the skin must be cut. Scoop out the insides, the seeds and the goo, of the gourd and throw away).
  6. Microwave the snake gourd pieces (with water sprinkled on top) for 4-5 minutes in high heat.
  7. In a pan, heat oil.
  8. Add mustard and cumin seeds and wait till they splutter.
  9. Add the dal powder to the oil.
  10. Add salt.
  11. Fry for a minute or two.
  12. Add the snake gourd pieces and turn the gas to low flame. Stir occasionally till the snake gourd gives out a little bit of water.
  13. Once the whole mixture becomes paste-like (no water will be seen, but the mixture will stick to the spoon), turn off the gas.

 

Posted in Sides

Vegetable Fried Rice

Vegetable Fried Rice
 
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A classic Chinese dish, prepared Indian style.
Author:
Recipe type: Entree
Cuisine: Chinese
Serves: 2
Ingredients
  • 1 cup Basmati Rice
  • 1¾ cup Water
  • 1 tbsp Butter
  • 1 tbsp Oil
  • ½ cup Frozen mixed vegetables
  • ¼ cup Frozen Edamame beans or Lima beans
  • 3 tbsp Soy Sauce
  • 2 tbsp Chopped spring onions
  • ½ medium Onion, chopped in long slivers
  • 2 tsp Sesame seeds
  • 1 tsp Salt
  • 1 tsp Ground cumin powder
  • ½ tsp Amchoor powder
  • 3 flakes Garlic, finely chopped
  • 1 tsp Ginger, finely chopped
  • 3 number Green chilis, slit and chopped
Instructions
  1. Heat the butter and oil in a pan.
  2. Add onion slivers and fry for 2-3 minutes till it turns transparent
  3. Add ginger, garlic, and green chillies and fry for 1 minute
  4. Add sesame seeds, cumin powder, amchoor powder, salt, and soy sauce and mix well
  5. Add the rice. Mix with the vegetables and fry for 2 minutes
  6. Add water
  7. Close the pan and heat in medium heat for 15 minutes. Stir every 5 minutes.
  8. At the end of 15 minutes, add some more oil (around 1 tbsp) and mix well. If need be, add a little more soy sauce and oil
  9. Garnish with some coriander leaves and spring onions and serve hot.
Notes
This recipe is a variant of the one I found in Khana Khazana website. I modified it to use ingredients commonly available in the USA.
Do not add frozen corn to fried rice (apart from what’s there in the frozen vegetables). It makes the rice too sweet.

 

Posted in Rice

Vangibaath

Vangibaath
 
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This is a mildly spicy eggplant rice.
Author:
Recipe type: Entree
Cuisine: South Indian
Serves: 2
Ingredients
  • For Rice
  • Measure Type Item
  • 6-7 small Eggplants (cut in 1-1.5 slits)
  • 1 pinch Turmeric
  • 3-4 tsp Gingelly oil
  • 1 tsp Tamrind (preferably extracted from a lime-sized Tamrind piece)
  • For Powder
  • Measure Type Item
  • 2 tbsp Urad dal
  • 2 tbsp Chana dal
  • 2 tbsp Coriander seeds (Dhania)
  • 6 nos Red chilis (Bedige variety preferred)
  • 1 tbsp White sesame seeds
  • 2 tbsp Coconut flakes
Instructions
  1. Fry powder ingredients till the dals turn golden brown.
  2. Grind them into a powder using a mixer and keep aside.
  3. Fry eggplant in oil with mustard, jeera, salt, and turmeric
  4. Pour tamrind paste (slightly watered) on top of the eggplants
  5. Add powder to the mix and stop the burner

 

Posted in Rice

Tomato Rice

Tomato Rice
 
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This is a spicy rice variety
Author:
Recipe type: Entree
Cuisine: South Indian
Serves: 2
Ingredients
For Podi (Powder)
  • 2 tablespoon Chana dal
  • 2 tablespoon Urad Dal
  • 2 tablespoon Dhaniya
  • 3 – 4 long Red Chilis
  • 1 pinch Asafoetida (Hing)
  • 3 – 4 tablespoon Coconut powder (fine dehydrated)
Primary
  • 4 – 5 medium sized Tomatoes
  • 1 medium sized Onion
  • 1 – 2 medium Green Chilis
  • 4 – 5 cloves garlic
  • 1½ teaspoon Salt
  • 1 – 2 tablespoon Oil
  • ½ teaspoon Mustard
  • ½ teaspoon Jeera
  • ½ teaspoon garam masala
Instructions
  1. For the powder, roast all the ingredients for podi in low flame.
  2. Once it turns golden brown, add coconut.
  3. Grind all into fine powder.
  4. Cook rice in little less water than usual.
  5. Pour 1 to 2 tablespoon oil in a shallow frying pan in low-medium heat.
  6. Add mustard, jeera, garam masala and garlic.
  7. Add and fry chopped onions.
  8. Add 1 to 2 long slit green chilis.
  9. Chop 4 to 5 tomatoes and add to the mix
  10. Fry the mix in low flame till it becomes paste like
  11. Add oil as need.
  12. Stir well till oil comes on the top
  13. Add salt
  14. Ad half of the powder
  15. Fry again for few minutes in medium flame
  16. Add cooked rice
  17. Add remaining rice
  18. Mix well but slowly

 

Posted in Rice

Puliyodarai (Pulikaichal)

Puliyodarai (Pulikaichal)
 
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Spicy tamarind paste that can be mixed with rice to make tamarind rice. Can also be used as a pickle with Yogurt rice.
Author:
Recipe type: Entree
Cuisine: South Indian
Serves: 2
Ingredients
For main dish
  • 1 Cup White rice
  • 5 tbsp Tamarind paste (not extract)
  • 1 pinch Asafoetida (hing)
  • 1.5 tsp Iodized salt
  • 5 tbsp Gingelly oil
For powder
  • 2 tsp Coriander seeds (dania)
  • 1 tsp Black gram dal
  • 1 tsp Bengal gram dal
  • 0.5 tsp Fenugreek seeds
  • 1 Strip Curry leaves
  • 2 tbsp Dry coconut powder
  • 0.5 tsp Asafoetida (hing)
For seasoning
  • 1 tsp Mustard seeds
  • 1 tsp Black gram dal
  • 1 tsp Bengal gram dal
  • 2 tbsp Groundnuts
  • 1 pinch Asafoetida (hing)
  • 1 Strip Curry leaves
  • 0.5 tsp Turmeric powder
Instructions
For powder
  1. Fry 1 tbs sesame seeds (white or black white preferable) in a pan without oil and powder it.
  2. Then fry the above spices in a pan with little oil ( except coconut powder).
  3. Mix the coconut powder with the spices and now grind all once again and keep it.
For main dish
  1. For one cup rice add two cups of water , cook and keep it aside.
  2. Soak turmerind in a water and extract juice or use the readymade pulp/ juice
  3. Heat oil
  4. Add all the seasoning
  5. Pour tamarind juice and keep stirring till it becomes thick pulp.Add salt.
  6. Add half ground powder and half sesame powder.
  7. When whole oil leaves the pulp, remove from the pan.
  8. Spread the cooked rice in a basin add 1 or 2 tsp oil and stir.
  9. The rice grains will seperate.
  10. Then add the required quantity of pulp and the powder to it.
  11. Add 1 tsp of salt to the rice and stir well.
  12. Garnish with coriander leaves.
  13. If more oil is required it can be added.

 

Posted in Rice

Pudina Pulav

Pudina Pulav
 
This is a mild rice mixture.
Author:
Recipe type: Entree
Cuisine: South Indian
Ingredients
For Rice (Part 1)
  • 1 pack Pudina (Mint leaves)
  • 1 tsp Oil (Gingelly preferred)
  • 2 nos. Green Chilis
  • ½ tsp Salt
  • 6-8 tsp Coconut flakes (not dehydrated)
For Rice (Part 2)
  • 2 no. Capsicum (preferably different colors)
  • 1 no. Potato (large)
  • 2 no. Carrot
For the powder (Part 3)
  • 2 tbsp Urad Dal
  • 2 tbsp Chana Dal
  • 2 tbsp Coriander Seeds (Dhania)
  • 3-4 nos Red Chilis (preferably Bedige variety)
  • 1 pinch Hing (Asafoetida)
  • 3 tbsp Coconut flakes (not dehydrated)
Instructions
  1. Remove the mint leaves from the pack (throw away the stems)
  2. Pour oil in a pan
  3. Add green chillies and fry for 1-2 minutes
  4. Add mint leaves and fry till the leaves shrivel and turn dark green
  5. Grind the leaves, salt, and coconut flakes with little water to make into a thick paste
  6. Drain the water and fry (part 2) in little oil
  7. Fry (Part 3) in little oil till the dals turn golden brown
  8. Add dehydrated coconut and make powder and keep aside
  9. Cut (Part 2) into 1×2 inch rectangles (half to ⅓ size of a French fry) and boil them in water for 10-15 minutes. Alternately, Microwave in High for 3-4 minutes (tastes better if boiled though) and keep aside.
  10. Add oil into a large pan
  11. Add pudina paste and fry till dry (or almost dry)
  12. Add the boiled vegetables that was set aside earlier
  13. Add salt (1-1.5 tsp)
  14. Mix them all together and keep in low-medium heat for 5-10 minutes
  15. Mix with rice
  16. Sprinkle powder on top and mix again
  17. You can also keep a little bit of the paste (after mixing with vegetables and before adding to rice) and the powder on the side for extra helpings.

 

Posted in Rice

Bisibele Hulianna

Bisibele Hulianna
 
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This is a spicy tamarind based rice recipe
Author:
Recipe type: Entree
Cuisine: South Indian
Serves: 2
Ingredients
For Podi
  • 4 tablespoon Dhaniya
  • 2 tablespoon Chana dal
  • 1 teaspoon Fenugreek
  • 6 to 7 pieces Dry red chili ( bedige chili)
  • 1 strip Curry leaves
  • 1 pinch Hing
  • 4 to 5 tablespoon Coconut powder (fine dehydrated)
  • 2 teaspoon Oil
Primary
  • ½ cup Rice
  • ½ cup Toor Dal
  • 2 spoons Tamarind paste
  • ½ teaspoons Salt
  • 6 to 7 pieces Cashew
Instructions
  1. Cook rice and keep aside
  2. Cook dal and make it a paste
  3. Heat 2 teaspoons of Oil in a shallow pan
  4. Add dhaniyaal, chana dal, fenugreek, curry leaves, hing and long red chilis.
  5. Once the dals have turned golden brown, turn off the heat and add the coconut powder.
  6. Stir for a few seconds. Make sure that the cocunut powder does not get burnt.
  7. Put them in a mixer and grind to a Powder.
  8. Mix 2 spoons of tamarind in 1 cup of water.
  9. Add salt.
  10. After it boils, add the sambhar podi.
  11. Mash rice and add.
  12. Add dal paste to the mix (keep flame in medium)
  13. Heat 2 tablespoons of oil in a frying pan
  14. Add mustard, cashew, hing , curry leaves and peas
  15. After roasting add to the mix
  16. Heat for 3 to 5 minutes
Note
  1. If you want to increase the quantity, note the proportions for rice and toor dal
  2. rice : water = 1: 3
  3. rice : dal = 1:1

 

Posted in Rice