Happy Ugadi

Mitkesange Upkari

A simple cluster beans stir fry - made South Canara way! This used to be a staple at my grandmother's house along with daali tauy and sheeth (plain rice) for a simple shivrak (vegetarian) meal for Monday.

Mitkasange Upkari

Cluster Beans - Konkani Style

Ingredients

2 cups cluster beans cut into 2" pieces

salt to taste

Tempering

2 tsp coconut oil

1/2 tsp mustard seeds

1/2 tsp asafoetida

2 red chlies, halved

Garnish

1 tbsp Freshly scraped coconut

Method

1. Heat oil in a saucepan. Add the ingredients for tempering.

2. As they sizzle, add cluster beans. Saute for 3 minutes.

3. Cover with a lid. Pour water on the lid. Let it cook on a medium flame til soft.

4. Garnish with coconut.

Note -

1. You can use other oil of your choice.

2. I limit our intake of coconut and use it very less. But traditionally more coconut is added.

Source: Enjoy Indian Food

Bhoplyachi Bhaaji

Mom makes this bhaaji for the fasting days.

BhopLyachi Bhaaji

Pumpkin-Peanuts Stir Fry

Ingredients

1/3 cup raw peanuts, soaked in water for 2 hours

1 piece of pumpkin or 1 small butternut squash, peeled, cut into cubes - approx = 3 cups

salt to taste

Tempering

2 tsp ghee/clarified butter/toop

1 tsp cumin seeds

2 green chilies, slit

Garnish

1 tbsp scraped coconut

Suggested Accompaniment

Rajgiryachi Dushmi

Yogurt

Method

1. Soak raw peanuts (preferably from Indian stores) in water for 2 hours, drain and set aside.

2. Heat ghee in a saucepan.

3. Add cumin seeds and green chilies. As they sizzle, add peanuts. Fry for 2 minutes.

4. Add squash or pumpkin pieces. Saute for 5 minutes.

5. Cover the saucepan with a lid. Pour water in the lid. Let it cook on a medium flame till squash pieces are cooked.

6. Add coconut to garnish.

7. Serve with yogurt.

Note -

1. You can add 1 tsp grated, peeled ginger in tempering for a refreshingly different flavor

Source: Enjoy Indian Food

Kolhapuri Chicken Rassa - One more recipe

I had one more recipe for Kolhapuri Chicken Curry in my draft. I had promised many readers that I would post it soon. So here it is -

Kolhapuri Chicken Rassa
Chicken Curry kolhapuri Style

Ingredients

• 1 1/2 lb boneless chicken, cut into bite sized chunks
• 6 baby potatoes, halved
• 1/4 cup yogurt (optional)
• 2 tsp ginger-garlic paste
• 1 tsp Kolhapuri masala/chutney

Grind to a smooth paste

• 3/4 cup coconut, roasted till brown
• 1/2 cup sliced onion, fry using oil till brown
• 1 tbsp Kolhapuri Masala (Use more if you dare!!:-D
• 1/4 cup cashews, unsalted & raw, roast for 2 minutes
• 1/4 cup sesame seeds, roasted
• 1 tbsp white poppy seeds, roasted
  

Tempering

• 1 tbsp oil
• 2 tbsp onion, chopped
  

Garnish

• 1 tbsp minced cilantro (optional)
  

Suggested accompaniment

• Lemon wedges, raw red onions
• Ghadichya PoLya

Method
1. Marinate chicken and potatoes with yogurt if using and ginger-garlic paste and Kolhapuri masala. Refrigerate till ready to use.
2. Roast and grind the onion, coconut and other ingredients. Grind to a smooth paste adding little water.
3. Heat oil in a pressure pan or handi.
4. Add onion and saute till onion is soft.
5. Add marinated chicken & potatoes. Saute for 10 minutes.
6. Add ground coconut masala paste. Fry for 5 minutes.
7. Add 2 cup water. Bring to boil.
8. Cover the pressure cooker lid. Pressure cook for 3-4 whistles.
9. Let the pressure drop of its own. Open the lid. Add salt and let it simmer for 5 minutes.
10. Garnish with cilantro if using.
11. Serve with suggested accompaniment


Note -
1. You can adjust the consistency of this curry to your liking. Make it dry or watery by adjusting the water content.
2. I use yogurt as a marinade for chicken. You can skip it if you don't want.

Source: Enjoy Indian Food

Karlyachi Partun Bhaaji

"Partun Bhajya" are very simple to make. All you need is the basic tempering, frying the veggies till crispy and making it in an iron kadhai (Indian wok). That's it.

Karlyachi Partun Bhaaji
Bittergourd stir fry

Ingredients

• 3 bittergourds, rinsed, scraped, seeds removed, cut into circles
• 1 tsp sugar
• salt to taste
• 1/2 tsp chili powder
  

Tempering

• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric powder
  

Method
1. Heat oil in an iron kadhai. Add tempering ingredients.
2. As they sizzle, add bittergourd pieces.
3. Keep on stir frying till bittergourd pieces are nicely crispy.
4. Add salt, sugar and chili powder.
5. After cooking, transfer the bhaaji in a serving bowl.

Note -
1. It needs more oil than usual to make the bittergourd crispy.
2. Always transfer to a serving bowl otherwise veggies will turn black if kept in iron kadhai after cooking

Source: Enjoy Indian Food

HinDi - Gooseberry Pickle

Please note that I am not talking about the national language of India which is Hindi but a south canara pickle which is HinDi. :-D

HinDi

Gooseberry Pickle

Ingredients

• 1 cup gooseberries/Awla/Amla
• 1/2 tsp salt or per taste
• 1/4 tsp fenugreek powder
• 1 tsp chili powder
• 
  

Method

1. Mix all the ingredients except grind ingredients

2. Pour in a clean glass bottle.

3. Keep it under sun for 2 days, shaking the bottle every now and then.

4. Grind with cilantro and green chilies

5. Serve immediately.

Note -

1. Store the leftovers in a refrigerator and use within 4 days.

2. The gooseberry that I get here in US are very tender. They are almost seedless. So my proportion is based on these tender, small, seedless gooseberries. For Indian variety, you may need more salt.
3. Traditionally, grandma used to make this pickle on a large proportion.

Source: Enjoy Indian Food

Phyllo Dough Samosa

If you want to eat samosa but do not want to deep fry, here's what American Desis do. :-D

Phyllo Dough Samosa

Ingredients

• 1/2 packet Phyllo dough
• 3 medium potatoes, boiled, peeled, mashed
• 1/2 cup green peas
• salt to taste
• 1 tsp garam masala
• 1 tbsp lemon juice

Grind to a smooth paste

• 1/4 cup cilantro
• 2 fat garlic cloves
• 2-3 green chilies (or per taste)
• 1/2" ginger

Tempering

• 1 tbsp oil
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida
• 1/4 cup minced onion

Method

1. Heat oil in a saucepan.

2. Add tempering ingredients. Saute till onion is soft.

3. Add green paste. Saute for 2 minutes.

4. Now add garam masala. Stir fry for 30 seconds

5. Add mashed potatoes, salt and green peas. add lemon juice.

6. Mix well. Cover. Switch off the gas and let it cool down.

7. Cut phyllo sheets into rectangular strips. Preheat oven 350 F

8. Fill cooled potato stuffing and keep on folding to make a triangle. You can follow the steps shown in Bohri samosa to make the triangular shape.

9. Arrange all the triangles in a baking tray.

10. Spray some oil from oil can such as Pam.

11. Bake for 15-20 minutes till the samosas are brown.

Note -

1. While working with phyllo sheets, take care to cover the unused sheets with damp cotton towel otherwise they will dry out quickly. Similarly, cover the samosa triangles which are ready to be baked - with a damp kitchen towel.

Source: Enjoy Indian Food

Banana Pancake / Dosai

I want to do banana bread this week, so my fruit basket is overcrowded with bananas. Finally, its over riped & still I didn't get time to bake the bread. I dont want to throw them off & decided to make this banana pancakes. Perfect breakfast for busy days & really healthy. Kids will love this :)

Ingredients :

1. Riped Banana - 2 medium sized
2. Rice flour - 1/4 cup
3. All purpose flour - little less than 1/4 cup
4. Sugar to taste
5. Cinnamon powder (optional) - 1/4 tsp
6. Broken cashewnuts - 1 tbsp
7. Milk
8. Ghee

Method :

1. Smash the banana & add rice flour, all purpose flour, sugar, cinnamon powder, broken cashewnuts.

2. Add milk & mix throughly. The consistency of the batter should be little thick like idly batter.

3. Heat the pan, take a scoop of batter & circulate roundwise. Apply some ghee arround & cook either side till golden brown in color.

Serve warm.

Source: Cooking With Swapna

Vanilla Mousse with Vanilla custard sauce

Vanilla mousse is a flavourful dessert served with toppings of different variations. This dessert is creamy & light and the garnish is simply with the vanilla custard sauce & few chocolate flakes. The ingredients may sound simple but the resulting mousse is perfectly balanced and really taste. If you fancy a simple dessert, this really hit the spot. More than that, kids will love it :)

Ingredients :

For vanilla mousse :

1. Eggs - 2 nos
2. Powdered sugar - 1/2 cup
3. Vanilla extract (I used vanilla bean) - 1 tsp
4. Heavy whipping cream - 1 pint

For vanilla sauce :

1. Milk - 500 ml
2. Sugar to taste
3. Vanilla custard powder - 2 tbsp

Can adjust the proportion of ingredients accordingly.

Method :

1. Seperate the eggs. Beat the egg white until stiff adding half the quantity of sugar & keep aside.

2. Beat the egg yolks till creamy. Add remaining sugar, vanilla extract (or seeds of vanilla bean), whipping cream & whisk well.

3. Finally, fold in the egg whites. Refrigerate it.

For the sauce :

4. Take 5 tbsp of milk & mix the custard powder without any lumps. Keep aside.

5. Warm the balance milk & add sugar. Add the custard powder milk & bring it to boil on simmer.

6. Once it starts thickening, switch off the flame. Allow it to cool.

Serve a scoop of vanilla mousse with the custard sauce.

Source: Cooking With Swapna

Butter Chicken

Rich, creamy & perfect side dish for rotis, naan & fried dish too.

Ingredients :

1. Boneless chicken - 500 gms
2. Lime juice - 1 tbsp
3. Ginger garlic paste - 1 tbsp
4. Salt to taste
5. Yoghurt - 1/2 cup
6. Tandoor masala - 2 tbsp
7. Chillypowder to spice
8. Butter - 3 tbsp
9. Cinnamon stick - 1 inch
10. Cardamom - 3 nos
11. Cloves - 3 nos
12. Onion - 1/2 cup
13. Tomatoes - 2 large sized
14. Dried fenugreek leaves - 1 tbsp
15. Thick cream - 3 tbsp
16. Corriander leaves for garnishing

Method :

1. Marinate the chicken in limejuice, ginger garlic paste, yohurt, chillypowder, tandoor masala & salt to taste for atleast one hour.

2. Heat 1 tbsp of butter in the pan, add the marinated chicken & cook till half done. Remove the chicken & keep aside.

3. Add the balance 2 tbsp of butter in the same pan, add cinnamon stick, cloves & cardamom. Add finely chopped onions. Saute till tender.

4. Add finely chopped tomatoes, fenugreek leaves. Cook for a while.

5. Add the semi-cooked chicken & the cream. Cook till done & the gravy is thick. Garnish it with corriander leaves.

Serve warm.

Source: Cooking With Swapna

Butter Chicken

Rich, creamy & perfect side dish for rotis, naan & fried dish too.

Ingredients :

1. Boneless chicken - 500 gms
2. Lime juice - 1 tbsp
3. Ginger garlic paste - 1 tbsp
4. Salt to taste
5. Yoghurt - 1/2 cup
6. Tandoor masala - 2 tbsp
7. Chillypowder to spice
8. Butter - 3 tbsp
9. Cinnamon stick - 1 inch
10. Cardamom - 3 nos
11. Cloves - 3 nos
12. Onion - 1/2 cup
13. Tomatoes - 2 large sized
14. Dried fenugreek leaves - 1 tbsp
15. Thick cream - 3 tbsp
16. Corriander leaves for garnishing

Method :

1. Marinate the chicken in limejuice, ginger garlic paste, yohurt, chillypowder, tandoor masala & salt to taste for atleast one hour.

2. Heat 1 tbsp of butter in the pan, add the marinated chicken & cook till half done. Remove the chicken & keep aside.

3. Add the balance 2 tbsp of butter in the same pan, add cinnamon stick, cloves & cardamom. Add finely chopped onions. Saute till tender.

4. Add finely chopped tomatoes, fenugreek leaves. Cook for a while.

5. Add the semi-cooked chicken & the cream. Cook till done & the gravy is thick. Garnish it with corriander leaves.

Serve warm.

Source: Cooking With Swapna

Cabbage with Collard Greens

Cabbage with Collard Greens.

Cabbage and collard greens are shredded and fried in oil along with spices. They are then seasoned with garam masala. Serve cabbage with collard green with steamed rice or wrapped in roti.
Makes: around 4 Servings of Cabbage with Collard Greens.

Ingredients:

• Cabbage 1 Small
• Collard Greens 1 Bunch
• Green Chiles 2 – 3
• Garam Masala a big Pinch
• Turmeric Powder a Pinch
• Lemon Juice 1 Tbsp
• Salt to Taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Oil 2 tsps

Method of preparation:

Remove outer leaves, wash and finely shred the cabbage (2 Cups).
Wash, remove hard stems and shred collard greens into thin strips (2 Cups).
Remove stems, wash and slice the green chiles.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Stir in collard greens and half a cup of water.
Cook covered on medium flame till collard green turn soft and change color a bit.

In another pan, heat another tsp of oil.
Add shredded cabbage and fry on high flame till cabbage turns brown around the edges and turns little soft.
Add the cabbage to the first pan with collard greens.
Stir in turmeric powder, garam masala powder and salt.
Mix well and heat for a minute to remove any excess moisture.
Remove from heat, stir in lemon juice and serve cabbage with collard green with steamed rice or wrapped in roti.
Notes: Make sure collard greens is cooked well.

Source: Talimpu

Cabbage with Collard Greens

Cabbage with Collard Greens.

Cabbage and collard greens are shredded and fried in oil along with spices. They are then seasoned with garam masala. Serve cabbage with collard green with steamed rice or wrapped in roti.
Makes: around 4 Servings of Cabbage with Collard Greens.

Ingredients:

• Cabbage 1 Small
• Collard Greens 1 Bunch
• Green Chiles 2 – 3
• Garam Masala a big Pinch
• Turmeric Powder a Pinch
• Lemon Juice 1 Tbsp
• Salt to Taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Oil 2 tsps

Method of preparation:

Remove outer leaves, wash and finely shred the cabbage (2 Cups).
Wash, remove hard stems and shred collard greens into thin strips (2 Cups).
Remove stems, wash and slice the green chiles.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Stir in collard greens and half a cup of water.
Cook covered on medium flame till collard green turn soft and change color a bit.

In another pan, heat another tsp of oil.
Add shredded cabbage and fry on high flame till cabbage turns brown around the edges and turns little soft.
Add the cabbage to the first pan with collard greens.
Stir in turmeric powder, garam masala powder and salt.
Mix well and heat for a minute to remove any excess moisture.
Remove from heat, stir in lemon juice and serve cabbage with collard green with steamed rice or wrapped in roti.
Notes: Make sure collard greens is cooked well.

Source: Talimpu

Bhindi Masala ~ Spicy Okra in Cashew - Almond Sauce

The bhindi masala or the spicy version of okra in cashew - almond sauce is here, as a continuation of my previous post. Okra happens to be one of the unanimously favored veggies at my home and the favorite version is the fried one - done until crispy and crunchy. However this time, I wanted to try another version that would go well with rotis / tortillas. When planning for the 'Design a Menu' event, I thought of adding new flavors subtly to all the dishes I am going to present and hence the addition of cashew - almonds here. The nut - milk mixture lends a rich, creamy flavor and base to the veggies. If the spices are used mildly, then kids enjoy it too.

Ingredients for 4 servings:

• 2 cups okra (I used 12 oz frozen, chopped okra)
• 2 onions, chopped
• 3 tomatoes, chopped
• 2 Tbsp kasuri methi (optional)
• 1 Tbsp cashews + 2 Tbsp almonds (or substitute cashews)
• 1/4 cup milk (at room temperature)
• Salt & Chili powder to taste
• 1 tsp cumin seeds
• 3 - 4 Tbsp oil
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp garam masala
• 1/8 tsp turmeric powder
  

Method:
* Fry okra adding 2 Tbsp oil in a pan till done.
* Grind the cashews and almonds into a paste adding milk.
* Heat 1 - 2 Tbsp oil and add cumin seeds. When they turn brownish, add onions and turmeric powder. Fry till the onion turns translucent. Next add the tomatoes and cook until mushy. Then add the fried okra.
* Now, add the cashew - almond paste, coriander powder, cumin powder, chili powder, salt, garam masala and crushed kasuri methi. Taste and adjust the seasonings if needed. Also add water if necessary. Simmer for a few minutes and turn off the stove.
Serve with warm rotis.

Source: Veggie Platter

MW Tandoori Paneer Tomato Pulao

I totally agree whenever few of my friends says microwave cooking makes the life easier.. If i dont feel like cooking through stove top,i'll go for microwave cooking which doesnt need frequent stirring..Our today's lunch is this tandoori paneer tomato pulao which i prepared through microwave oven as i dont want to cook in stove top, this pulao goes for 30minutes of cooking in highpower and we enjoyed having this delicious pulao for ur lunch along with onion raita and some papads...This rice suits prefectly even for a lunch box menu,definitely a crowd pleaser too..Needless to say this pulao is definitely a fabulous feast for paneer lovers like me.. As ever the cooking time in microwave varies according to ur microwave oven power..Sending this delicious pulao to MEC-Lunch Box Menu guest hosted by Lata,event by Srivalli & to CWS-Coriander seeds guest hosted by Aruna,event by me..

For Tandoori Paneer:

• 1cup Paneer( cubed)
• 1tsp Chilly powder or paprika powder
• 1/2tsp Cumin seed powder
• 1/4tsp Pepper powder
• Salt
• 1tbsp Oil

Method:

Take all the ingredients in a bowl,mix well and keep aside for 15minutes in room temperature, while u are cooking the pulao..

For Pulao:

• 1cup Basmati rice (soaked for 10minutes)
• 1no Onion (big & finely chopped)
• 1/2cup Tomato puree (store bought)
• 1/2tsp Ginger-garlic paste
• 1/4tsp Green chilly paste
• 1/2tsp Garam masala powder
• 1/4tsp Cinnamon powder
• 1/2tsp Coriander powder
• 1/4tsp Red chilly powder
• 1cup Coconut milk
• 1cup Water
• Few mint leaves (chopped)
• 1/2tsp Shah jeera/caraway seeds
• 1tbsp Oil +ghee

Method:

Take the oil,ghee,shahjeera, finely chopped onions,tomato puree,chilly paste,ginger garlic paste,salt in a microwave safe bowl,cover the bowl with a lid (covering the bowl with lid helps for quick cooking) and cook for 7 minutes in high power(stir twice),now add the cinnamon powder,coriander powder,garam masala powder,red chilly powder to the cooked veggies,cook for 2 minutes in high..Now add the rice,coconut milk,water,give a stir,cover the bowl with the lid and cook for 15minutes in high power (stir twice in between)until the rice gets well cooked, finally add the chopped mint leaves and keep aside..

Brush a microwave safe plate, arrange the marinated paneer cubes in single layer,cook in high power for 5 minutes, finally add the tandoori paneer cubes to the already prepared pulao,toss everything gently until everything get well cooked..

Serve hot with onion raita or papads...

Source: Priya's Easy N Tasty Recipes

IPL 2011 Schedule: IPL 4 T20 Time Table and Match Details

The 4th edition of the Indian Premier League will be starts from April 8, 2011 to May 28, 2011. Opening Match plays between Chennai Super Kings & Kolkata Knight Riders at Chennai on 8th April 2011.

Date	Local/IST		Match Details	Venue
8-Apr-11	20:00		Chennai Super Kings vs Kolkata Knight Riders, 1st IPL	Chennai
9-Apr-11	16:00		Deccan Chargers vs Rajasthan Royals, 2nd IPL	Hyderabad
9-Apr-11	20:00		Kochi Tuskers Kerala vs Royal Challengers Bangalore, 3rd IPL	Kochi
10-Apr-11	16:00		Delhi Daredevils vs Mumbai Indians, 4th IPL	Delhi
10-Apr-11	20:00		Pune Warriors vs Kings XI Punjab, 5th IPL	Navi Mumbai
11-Apr-11	20:00		Kolkata Knight Riders vs Deccan Chargers, 6th IPL	Kolkata
12-Apr-11	16:00		Rajasthan Royals vs Delhi Daredevils, 7th IPL	Jaipur
12-Apr-11	20:00		Royal Challengers Bangalore vs Mumbai Indians, 8th IPL	Bangalore
13-Apr-11	16:00		Kings XI Punjab vs Chennai Super Kings, 9th IPL	Mohali
13-Apr-11	20:00		Pune Warriors vs Kochi Tuskers Kerala, 10th IPL	Navi Mumbai
14-Apr-11	20:00		Deccan Chargers vs Royal Challengers Bangalore, 11th IPL	Hyderabad
15-Apr-11	16:00		Rajasthan Royals vs Kolkata Knight Riders, 12th IPL	Jaipur
15-Apr-11	20:00		Mumbai Indians vs Kochi Tuskers Kerala, 13th IPL	Hyderabad
16-Apr-11	16:00		Chennai Super Kings vs Royal Challengers Bangalore, 14th IPL	Chennai
16-Apr-11	20:00		Deccan Chargers vs Kings XI Punjab, 15th IPL	Hyderabad
17-Apr-11	16:00		Pune Warriors vs Delhi Daredevils, 16th IPL	Navi Mumbai
17-Apr-11	20:00		Kolkata Knight Riders vs Rajasthan Royals, 17th IPL	Kolkata
18-Apr-11	20:00		Kochi Tuskers Kerala vs Chennai Super Kings, 18th IPL	Kochi
19-Apr-11	16:00		Delhi Daredevils vs Deccan Chargers, 19th IPL	Delhi
19-Apr-11	20:00		Royal Challengers Bangalore vs Rajasthan Royals, 20th IPL	Bangalore
20-Apr-11	16:00		Mumbai Indians vs Pune Warriors, 21st IPL	Mumbai
20-Apr-11	20:00		Kolkata Knight Riders vs Kochi Tuskers Kerala, 22nd IPL	Kolkata
21-Apr-11	20:00		Kings XI Punjab vs Rajasthan Royals, 23rd IPL	Mohali
22-Apr-11	16:00		Kolkata Knight Riders vs Royal Challengers Bangalore, 24th IPL	Kolkata
22-Apr-11	20:00		Mumbai Indians vs Chennai Super Kings, 25th IPL	Mumbai
23-Apr-11	20:00		Delhi Daredevils vs Kings XI Punjab, 26th IPL	Delhi
24-Apr-11	16:00		Deccan Chargers vs Mumbai Indians, 27th IPL	Hyderabad
24-Apr-11	20:00		Rajasthan Royals vs Kochi Tuskers Kerala, 28th IPL	Jaipur
25-Apr-11	20:00		Chennai Super Kings vs Pune Warriors, 29th IPL	Chennai
26-Apr-11	20:00		Delhi Daredevils vs Royal Challengers Bangalore, 30th IPL	Delhi
27-Apr-11	16:00		Pune Warriors vs Chennai Super Kings, 31st IPL	Navi Mumbai
27-Apr-11	20:00		Kochi Tuskers Kerala vs Deccan Chargers, 32nd IPL	Kochi
28-Apr-11	20:00		Delhi Daredevils vs Kolkata Knight Riders, 33rd IPL	Delhi
29-Apr-11	16:00		Rajasthan Royals vs Mumbai Indians, 34th IPL	Jaipur
29-Apr-11	20:00		Royal Challengers Bangalore vs Pune Warriors, 35th IPL	Bangalore
30-Apr-11	16:00		Kochi Tuskers Kerala vs Delhi Daredevils, 36th IPL	Kochi
30-Apr-11	20:00		Kolkata Knight Riders vs Kings XI Punjab, 37th IPL	Kolkata
1-May-11	16:00		Rajasthan Royals vs Pune Warriors, 38th IPL	Jaipur
1-May-11	20:00		Chennai Super Kings vs Deccan Chargers, 39th IPL	Chennai
2-May-11	16:00		Mumbai Indians vs Kings XI Punjab, 40th IPL	Mumbai
2-May-11	20:00		Delhi Daredevils vs Kochi Tuskers Kerala, 41st IPL	Delhi
3-May-11	20:00		Deccan Chargers vs Kolkata Knight Riders, 42nd IPL	Hyderabad
4-May-11	16:00		Chennai Super Kings vs Rajasthan Royals, 43rd IPL	Chennai
4-May-11	20:00		Pune Warriors vs Mumbai Indians, 44th IPL	Navi Mumbai
5-May-11	16:00		Kochi Tuskers Kerala vs Kolkata Knight Riders, 45th IPL	Kochi
5-May-11	20:00		Deccan Chargers vs Delhi Daredevils, 46th IPL	Hyderabad
6-May-11	20:00		Royal Challengers Bangalore vs Kings XI Punjab, 47th IPL	Bangalore
7-May-11	16:00		Kolkata Knight Riders vs Chennai Super Kings, 48th IPL	Kolkata
7-May-11	20:00		Mumbai Indians vs Delhi Daredevils, 49th IPL	Mumbai
8-May-11	16:00		Royal Challengers Bangalore vs Kochi Tuskers Kerala, 50th IPL	Bangalore
8-May-11	20:00		Kings XI Punjab vs Pune Warriors, 51st IPL	Mohali
9-May-11	20:00		Rajasthan Royals vs Chennai Super Kings, 52nd IPL	Jaipur
10-May-11	16:00		Deccan Chargers vs Pune Warriors, 53rd IPL	Hyderabad
10-May-11	20:00		Kings XI Punjab vs Mumbai Indians, 54th IPL	Mohali
11-May-11	20:00		Rajasthan Royals vs Royal Challengers Bangalore, 55th IPL	Jaipur
12-May-11	20:00		Chennai Super Kings vs Delhi Daredevils, 56th IPL	Chennai
13-May-11	20:00		Kochi Tuskers Kerala vs Kings XI Punjab, 57th IPL	Indore
14-May-11	16:00		Royal Challengers Bangalore vs Kolkata Knight Riders, 58th IPL	Bangalore
14-May-11	20:00		Mumbai Indians vs Deccan Chargers, 59th IPL	Mumbai
15-May-11	20:00		Kings XI Punjab vs Delhi Daredevils, 60th IPL	Dharmasala
15-May-11	20:00		Kochi Tuskers Kerala vs Rajasthan Royals, 61st IPL	Indore
16-May-11	20:00		Pune Warriors vs Deccan Chargers, 62nd IPL	Pune
17-May-11	20:00		Kings XI Punjab vs Royal Challengers Bangalore, 63rd IPL	Dharmasala
18-May-11	20:00		Chennai Super Kings vs Kochi Tuskers Kerala, 64th IPL	Chennai
19-May-11	20:00		Pune Warriors vs Kolkata Knight Riders, 65th IPL	Pune
20-May-11	20:00		Mumbai Indians vs Rajasthan Royals, 66th IPL	Mumbai
21-May-11	16:00		Kings XI Punjab vs Deccan Chargers, 67th IPL	Dharmasala
21-May-11	20:00		Delhi Daredevils vs Pune Warriors, 68th IPL	Delhi
22-May-11	16:00		Royal Challengers Bangalore vs Chennai Super Kings, 69th IPL	Bangalore
22-May-11	20:00		Kolkata Knight Riders vs Mumbai Indians, 70th IPL	Kolkata
24-May-11	20:00		TBC vs TBC, Qualifier 1 IPL	Mumbai
25-May-11	20:00		TBC vs TBC, Eliminator IPL	Mumbai
27-May-11	20:00		TBC vs TBC, Qualifier 2 IPL	Chennai
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Tasty Ginger Chutney

Allam Pachadi.

Ginger is peeled and chopped up. It is then ground into paste along with green chiles, tamarind and jaggery. This chutney is condensed with huge flavors. So use sparingly. Serve tasty ginger chutney with idly, dosa, utappam, etc…
Makes: around 1/2 Cup of Tasty Ginger Chutney.

Ingredients:

• Ginger 6 – 8 inch Piece
• Green Chiles 2 – 3
• Jaggery 2 – 3 inch Block
• Tamarind 5 inch Piece
• Salt to taste
• Oil 1 tsp

Method of preparation:

Soak tamarind in little bit of hot water for sometime.
Peel, wash and roughly chop ginger.
Remove stems, wash and slice the green chiles.
Mash jaggery to make it easier for grinder to grind.

Heat oil in a pan on medium heat, add green chiles.
Fry for couple of seconds, add ginger, fry briefly and remove from heat.

Cool the mixture for couple of minutes and grind it along with jaggery, tamarind and salt.
When the mixture becomes thick paste, remove the ginger chutney onto a bowl.
Serve ginger chutney with idli, dosa, utappam, roti etc..
Notes: Make sure not to over fry the ginger.

Source: Talimpu

Green Tomato Sabji/Hirvya Tamatyachi Bhaaji

Some green tomatoes were sitting in my fridge since few days which i picked from Indian groceries,i bought them specially for making kootu with them, eventhough i wanted to make something different, while searching something new with green tomatoes through google i got hooked to this green tomato sabji from Aarti's Corner which she prepared these green tomatoes simply with onions and spices, this recipe sounds truly new for me where she have added jaggery... While going through her intro about this recipe, i came to know that this bhaaji is a Maharashtrian dish which her mom prepare quite often whenever she get this tomatoes from the market, i dont want to miss the chance to taste this delicious sabji and tried it immediately, this bhaaji tastes super delicious with a tangy taste and mild sweet taste, i served them as side dish along with rotis,both together works out wonder..This green tomato sabji's goes to PJ's inbox as she is hosting this month's Flavors of Maharashtra,event by Nayna and to Priya's & Aipi's Bookmarked Recipes..

Ingredients:

• 5nos Green tomatoes (chopped)
• 1no Onion(big & chopped)
• 1tsp Mustard seeds
• 1tsp Cumin seeds
• 1tsp Red chilly powder
• 2tbsp Jaggery
• Salt
• 1/4tsp Turmeric powder
• OIl

Method:
Heat oil, let splutter the mustard and cumin seeds, add the onions and saute until they turns trasnculent, add the chilly powder and turmeric powder,cook for few seconds, add immediately the chopped green tomatoes,saute for few minutes,finally add the salt and jaggery,cook everything in simmer until the veggies get well cooked..

Serve hot with rotis..

Source: Priya's Easy N Tasty Recipes

Quinoa Brown Rice Dosa

Crispy dosas with spicy coconut chutney are always my H's favourite eventhough he loved variety chutneys to enjoy along with his dosas...I tried out making a batter using quinoa and brown rice along with urad dal and fenugreek seeds which i kept for fermentation and enjoyed these healthy crispy dosas for our sunday's dinner...None will find out that these dosas are prepared with quinoa and brown rice, yep they turned out extremely crispy and ressembles quite like our usual dosas...Believe me or not we had a great dinner and enjoyed having these crispy dosas which turned almost like paper roast..This dosa goes to RC's Dosa Month..

Ingredients:

• 1cup Quinoa
• 1cup Brown rice (long grain)
• 1/2cup Urad dal (deskinned)
• 1/2tsp Fenugreek seeds
• Salt

Method:
Wash and soak the quinoa and brown rice together and urad dal along with fenugreek seeds separatly for 4hours..Grind the urad dal,fenugreek seeds as smooth batter in a grinder with enough water, take off the batter in a vessel,now grind the soaked quinoa and brown rice together as bit coarse paste with the soaked water,mix both urad dal batter and quinoa-brown rice paste together with enough salt..Keep aside for fermentation..

Heat the nonstick pan, pour a ladle of this fermented batter, spread them as a dosa and drizzle some oil.. cook on both sides until they get cooked..Serve hot with any spicy coconut chutney..

Source: Priya's Easy N Tasty Recipes

Grapefruit, Oats & Chocolate Chips Eggless Muffins

I have never tried making muffins with grapefruits and some grapefruits were sitting sadly since few days in my fruits basket, immediately i squeezed out their juice and grated their zest which i used in my super fluffy muffins for our snacks with oats, chocolate chips and whole wheat flour without eggs but not vegan as i used butter,milk and yogurt in this beautiful muffins..I can definitely say that i have given a second life to those mildly sour and bitter grapefruits...The picture itself says how tasty those beautiful muffins na...We enjoyed these cute looking muffins for our snacks with a cup of tea...

Ingredients:

• 1+1/2cups Whole wheat flour
• 1/2cup Rolled oats
• 1tsp Grapefruit zest
• 1/4cup Grapefruit juice
• 1cup Yogurt
• 1/4cup Milk
• 1tsp Baking powder
• 1/2tsp Baking soda
• 1/4cup Butter
• 3/4cup Sugar
• 1tsp Vanilla extract
• 1/4cup Chocolate chips

Method:
Preheat the oven to 350F..Sieve the flour with baking soda and baking powder, add the rolled oats and chocolate chips to the flour and keep aside...Meanwhile beat together the butter and sugar until they soft mixture, add the grapefruit juice,grapefruit zest,yogurt and vanilla extract, beat until everything get well mixed,finally add the milk and give a stir..

Now add gently the dry ingredients to the wet ingredients,mix well with a spatula, dont overmix the batter,else ur muffins will turns hard..Pour enough batter in greased muffins tray and bake for 15-20minutes..

Enjoy warm with a cup of tea..

Source: Priya's Easy N Tasty Recipes

Horsegram & Mixed Dals Dosa

Some dosas doesnt need fermentation and gets ready to make some crispy dosas immediately...I tried out making non fermentation dosas with horsegram (kollu) and with mixed dals for our dinner sterday which ressembles quite like paruppu adais..This dosas turned out super delicious,healthy,definitely guilt free if u use non stick pan to make them,yep they doesnt even need a single drop of oil if u make ur dosas in non stick pans..Serve this dosas with some spicy chutney for ur dinner or breakfast,u will completely fallen in love with this healthy dosas..Eventhough this dosas doesnt need fermentation, u need to soak the horsegram and dals for atleast 4 hours..We loved this healthy dosas and am gonna make quite often with different variations in future..This dosas goes to RC's Dosa Month..

Ingredients:

• 1cup Parboiled rice
• 1/2cup Horsegram
• 1/2cup Toordal
• 1/4cup Urad dal
• 1/2cup Channadal
• 1/4cup Moongdal
• 4nos Garlic cloves
• 1tsp Fennel seeds
• 5nos Dry red chillies
• Salt

Method:
Soak the rice and dals together for 4 hours along with dry red chillies and fennel seeds...Grind the soaked rice and dals in grinder with crushed garlic cloves and salt with enough water as bit coarse batter,keep the batter in room temperature..

Make dosas in non stick pan or in a hot tawa,drizzled with oil,cooked on both sides until they turns crispy and well cooked..

Source: Priya's Easy N Tasty Recipes

Rose Coconut Balls

If u are searching for a simple and quick desserts for ur sudden guests or for ur sweet tooth,u have to give a trial definitely to these rose syrup coconut balls which is prepared along with rose water and sweet condensed milk..This tiny cute balls takes less minutes to get prepared and also get vanished within few hours...I couldnt stop munching them,yep they were quite addictive...Its completely ghee free so perfect for our sweeth tooth...Sending this cute balls to MM-Think Pink guest hosted by Sarah of Maison Cupcake,event by Meeta k..

Ingredients:

• 2cups Dessicated coconut
• 1cup Sweetened condensed milk
• 1tbsp Rose syrup
• 1tsp Rose water
• 1/2tsp Cardamom powder

Method:
Bring boil the sweetened condensed milk with rose syrup and rose water in a nonstick pan, add immediately the dessicated coconut,cook everything until the mixture get off from the pan,finally add the cardamom powder and put off the stove..

While the mixture is still warm,makes medium sized balls from the mixture and roll over some dessicated coconut,arrange them in an airtightened box..Enjoy..

Source : Priya's Easy N Tasty Recipes

Eggless,Sugarfree Chocolate Puffed Rice Wholewheat Pancakes

Last week we had a wonderful climate,its wasnt neither too cold nor too hot, since yesterday the climate is getting worst and its rainy here..I simply prepared this super spongy pancakes yesterday for our snacks as we guys are craving something for chocolate and enjoyed a lot with maple syrup..Actually i was thinking to make some pancakes without oats but while going through my pantry, i got a not even half a packet of puffed rice..Immediately i decided to make pancakes with those puffed rice,i soaked them in buttermilk and grounded as fine paste which later i mixed with dark chocolate powder and whole wheat flour along with honey and baking soda..These pancakes were extremely spongy and delicious, since i used non stick pan they were completely oilfree..Wat an interesting and guilt free pancakes na,needless to say am very proud to create this wonderful looking pancakes and we loved it for our snacks..Obviously am sending this yummy pancakes to Ivy's Creative Concoctions & to Kurinji's HRH-Puffed Rice..

Ingredients:

• 1cup Puffed rice
• 1cup Wholewheat flour
• 2tbsp Honey
• 1/4tsp Baking soda
• 1cup Buttermilk
• 3tbsp Dark chocolate powder
• A pinch salt
• Oil or butter for cooking

Method:
Soak the puffed rice in buttermilk for an hour, grind the soaked puffed rice with buttermilk as fine paste, take the paste in a bowl,add the honey,wholewheat flour,baking soda,dark chocolate powder,salt...stir until they turns as bit thick batter, heat a non stick pan,gently drop enough batter for pancakes,drizzle oil or butter if needed,cook on both sides until they get well cooked..

Serve warm with maple syrup or nutella spread..

Source: Priya's Easy N Tasty Recipes

Crab Curry / Nandu Kuzhambu

Ingredients :

• Crab -- 1 pound ,cleaned
• Onion -- 1/4 cup , julienned
• Tomato -- 1no. , chopped
• Turmeric Powder -- 1/4 tsp
• Red chilli powder -- 1/2 tsp ( acc to taste )
• Coriander Powder -- 3 tsp
• Thick tamarind pulp -- 2 tsp
• GG paste -- 2 tsp
• Salt -- to taste

To toast :

• Peppercorns -- 1 tsp
• Fennel seeds -- 3/4 tsp
• Cumin seeds -- 1 1/2 tsp

To grind :

• Coconut -- 1/3 cup
• Onion -- 1/4 cup ( shallots -- 3 small nos. )

For Seasoning :

• Sesame oil -- 2 tsp
• Cooking oil -- 2 tsp
• Fennel seeds -- 1/2 tsp
• Curry leaves -- a sprig

Method :

Dry roast the peppercorns, fennel seeds and cumin seeds and grind along with coconut and onions and make a fine paste. Heat a wide kadai with both the oil . Do the seasoning with fennel seeds and curry leaves. Add the chopped onions and scald well for a minute. Drop in the GG paste and saute until it starts sticking. Add the salt while adding onions. Throw in the chopped tomatoes , cook until the tomatoes disintegrates. Now add the turmeric powder , red chilli powder ,coriander powder and saute for 30 seconds.Add the crab now and scald well. Pour in the tamarind mixture and add a cup of water. Let the kulambu boil for few minutes. Finally add theground paste in the boiling kulambu and mix well. Let the whole mixture be in the heat and let it boils for 5 to 10 minutes / until cooked. Serve hot with rice ..

Happy eating guys,

Source: Kitchen Secrets

Eggless Chocolate Muffins

I know i went missing here for a month. I needed the break from this webworld, now i can say proudly that iam not addicted to blog or FB or WEB in total :) apart from funny thoughts flooded, i gave treat to my Depression, by making these Eggless Chocolate Muffins. This is Superb eggless recipe, suggested by Sharmilee. Its Easy, you will know when you prepare it.

Recipe Copied from my Eggless Moist Chocolate Cake
its a Fool Proof Recipe I tell You.

Baking Time : 25-30 mins, Yields 18 muffins.

How to Prepare Eggless Chocolate Muffins?

Wet Ingredients:

• Cold Water - 1 and half cup
• White Vinegar - 1 and half tbsp's
• Brown Sugar (or) Sugar - 1 cup
• Oil - 6 tbsp's
  

Mix the above Wet ingredients in a bowl together. Let the Sugar Dissolve well.

Dry Ingredients:

• All Purpose Flour / Maida - 1 and half cupCocoa Powder - 1/4 cup
• Baking Soda - 1/2 tsp
• Salt - a small pinch
  

Sift the flour and cocoa powder along with the salt and baking soda for atleast 3 times,

So that no lumps of cocoa powder / all purpose flour are there and also the baking soda is mixed well with the flour.

Mix the Dry Ingredients along with the wet ingredients and stir slowly. make sure no lumps are formed in the mix.

Pre-Heat the Oven to 180c and line the Muffin tray with Muffin Liners.

Pour the mix on to the Muffin tray and bake it for 25 mins exactly. Check whether muffins are baked, by insering a toothpick in the centre of a muffins, it should come out clean, else bake for another 5 mins.

Remove the Muffins from the tray and cool them on wire wrack. Let them cool down for 10 minutes.

Put the Muffins in Refrigerator for about 2 hrs and serve chilled.

To make Icing:

Mix the Icing sugar (5 tbsp's) with warm water (1 tbsp) and beat well. spread the icing over the muffins and serve.
Notes:

Lemon Juice can be uses instead of White Vinegar.

Brown sugar works perfect than Plain Sugar.

I feel cooling the muffins makes it taste better.

Source : Home Cook's Receipes

Masoor Daal Ambat Varan

As a kid, I always thought that orange masoor daal was magical. The pretty orange color used to change into yellow when this daal was cooked. and for this magical reason, I used to request mom to use masoor daal often. :-D

Masoor Daal Ambat Varan

Ingredients

• 3/4 cup masoor daal
• salt to taste
• 2 tsp jaggery
• 1/2 tsp tamarind pulp (ready made)
• 1 tsp roasted cumin power

Tempering

• 2 tsp oil
• 1/2 tsp mustard seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric powder
• 1 sprig curry leaves
• 1 tbsp chopped onion

Grind coarsely or use mortar and pestle

• 2 tbsp cilantro/coriander leaves
• 1 tbsp fresh coconut
• 2-3 green chilies (more or less per required heat level)
• 1/2" ginger
• 2 cloves garlic
  

Suggested Accompaniment

• Ghee/Toop/Clarified butter
• Plain rice
• Pickle
  

Method
1. Pressure cook masoor daal. Mash it lightly and set aside.
2. Heat oil in a saucepan. Add mustard seeds, asafoetida , curry leaves sprig and turmeric powder.
3. As the seeds splutter, add chopped onion. Saute for till the onion is soft.
4. Now add coarsely ground paste and cumin powder . Saute for 2 minutes.
5. Add 1/4 cup water. Let it simmer for 5 minutes.
6. Add cooked daal, salt, jaggery, tamarind pulp and 2 cups water.
7. Bring to a rapid boil. Switch the gas to low. Let it simmer for 12 minutes.
8. Serve hot with plain rice & ghee.

Note -
1. 3-4 kokum petals can be substituted instead of tamarind pulp.
2. Toor daal can be used instead of masoor daal.
3. You can also add 1 chopped tomato if you like.
4. This recipe is vegan by itself. But it is enjoyed with a spoonful of clarified butter/toop/ghee.

Source: Enjoy Indian Food

Fenugreek Leaves Idli

Menthikura Idli.

Fenugreek leaves are cleaned, washed and wilted in oil seasoned with whole spices. The mixture is then mixed with idli batter and poured into idli moulds. The idli is then steamed till done. Serve fenugreek leaves idli with spicy idli powder or with sambar or with coconut chutney.
Makes: around 4 Fenugreek Leaves Idli.

Ingredients:

• Idli Batter 1 Cup
• Fenugreek Leaves 1/4 Cup Packed
• Green Chile 1
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Oil 1 tsp

Method of preparation:

Separate fenugreek leaves and thoroughly wash them.
Remove stems, wash and finely chop green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, fenugreek leaves and salt.
Fry till fenugreek leaves wilt and remove from heat.

In a bowl, add the idli batter, above fenugreek mixture and salt (if necessary).
Mix thoroughly and keep aside.

Grease idli moulds with few drops of ghee.
Spread few tablespoons of batter in each idli mould.
Place the idli stand in steamer.
Steam the idli for around 8 minutes.
Leave the idli outside for a minute or two to cool down.
Carefully remove the idli from idli mould with help of a spoon.
Serve fenugreek leaves idli with spicy idli powder or with sambar or with coconut chutney.
Notes: Make sure idli is steamed well before removing from heat.

Source: Talimpu

Taro Root with Dalia Powder

Chama Dumpala Putnala Pappu Vepudu.

Arbi / Taro Root is pressure cooked as a whole till soft which aids in easy removal of its skin. Cooked Arbi is then chopped up and fried in little oil along with spices. Roasted Gram / Dalia is finely ground and added to the fried taro root along with spice powders. Serve taro root fry with dalia powder over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Taro Root with Dalia Powder.

Ingredients:

• Taro Root 4 Medium
• Roasted Gram / Dalia 5 Tbsps
• Red Chili Powder 1/2 tsp
• Turmeric Powder a Pinch
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Curry Leaves 5
• Oil 2 tsps

Method of preparation:

Wash arbi under water and halve them if they are too big.
Pressure cook arbi in enough water for 3 whistles.
Alternatively, steam the arbi or cook them in boiling water till soft.
Strain the arbi and once they are warm enough to handle, remove the skin and chop them into big chunks.
Grind roasted gram into fine powder along with red chile powder and salt using a spice blender.

Heat oil in a nonstick pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped taro root/arbi and fry them till they are golden brown around the edges.
Then stir in ground dalia powder and salt (if necessary).
Cook on low flame for a minute or two and remove from heat.
Serve taro root fry with dalia powder over plain steamed rice and dollop of ghee.
Notes: Make sure arbi is cooked right. Overcooking makes them mushy and unusable.

Source: Talimpu

Taro Root with Dalia Powder

Chama Dumpala Putnala Pappu Vepudu.

Arbi / Taro Root is pressure cooked as a whole till soft which aids in easy removal of its skin. Cooked Arbi is then chopped up and fried in little oil along with spices. Roasted Gram / Dalia is finely ground and added to the fried taro root along with spice powders. Serve taro root fry with dalia powder over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Taro Root with Dalia Powder.

Ingredients:

• Taro Root 4 Medium
• Roasted Gram / Dalia 5 Tbsps
• Red Chili Powder 1/2 tsp
• Turmeric Powder a Pinch
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Curry Leaves 5
• Oil 2 tsps

Method of preparation:

Wash arbi under water and halve them if they are too big.
Pressure cook arbi in enough water for 3 whistles.
Alternatively, steam the arbi or cook them in boiling water till soft.
Strain the arbi and once they are warm enough to handle, remove the skin and chop them into big chunks.
Grind roasted gram into fine powder along with red chile powder and salt using a spice blender.

Heat oil in a nonstick pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped taro root/arbi and fry them till they are golden brown around the edges.
Then stir in ground dalia powder and salt (if necessary).
Cook on low flame for a minute or two and remove from heat.
Serve taro root fry with dalia powder over plain steamed rice and dollop of ghee.
Notes: Make sure arbi is cooked right. Overcooking makes them mushy and unusable.

Source: Talimpu

Minty Green Tea

Minty Green Tea.

If using green tea leaves, they are added to hot water to release their flavor. Mint leaves are also added to hot water along with sweetener. Serve fresh minty green tea hot or cold.
Makes: 1 Cup of Minty Green Tea.

Ingredients:

• Dried Green Tea Leaves 1 Tbsp
• Fresh Mint Leaves 5 – 6
• Honey to Taste

Method of preparation:

Wash mint leaves under fresh water.
Tear mint leaves if they are very big.

Bring to boil around a big cup of water.
When water comes to boil, remove from heat.
Place mint leaves in serving cup.
Add green tea leaves in a strainer.
Place the strainer on top of serving cup.
Pour the hot water over the tea leaves and press the leaves a little to release its flavor.
Add honey to taste and stir well.
Serve minty green tea hot or cold.
Notes: Make sure to adjust mint leaves according to taste.

Source: Talimpu

Instant Cabbage Dosa

Instant Cabbage Dosa.

Cabbage is roughly chopped and ground into paste along with green chiles. The ground cabbage is then mixed with rice flour and spices and made into a batter. The cabbage dosa batter is then poured onto a hot flat pan and cooked till done. Serve instant cabbage dosa instantly as it is or with coconut chutney.
Makes: around 4 Instant Cabbage Dosas.

Ingredients:

• Cabbage 1/4 of Small Head
• Rice Flour 1/2 Cup
• Green Chiles 1 – 2
• Cumin Seeds 1/4 tsp
• Salt to Taste
• Curry Leaves 5
• Oil 2 tsps

Method of preparation:

Remove outer leaves, wash and roughly chop cabbage.
Remove stems, wash and slice the green chiles.
Grind cabbage and green chiles into paste adding little water if required.

In a mixing bowl, mix together rice flour, cabbage green chile mixture, cumin seeds, curry leaves and salt.
Pour around a cup of water and make it into somewhat thin batter.

Heat a pan on medium heat.
When pan gets hot, pour a ladle full of cabbage dosa batter in circular motion.
Don’t disturb the batter once it hits the pan.
Simmer for a minute, drizzle few drops of oil around the edges of dosa.
When dosa turns golden brown, turn the dosa on other side.
Fry the dosa on medium high heat for a minute.
Remove the cabbage dosa on to a plate.
Repeat the same with remaining batter.
Serve instant cabbage dosa instantly as it is or with coconut chutney.
Notes: Make sure dosa is cooked well before removing from heat.

Source: Talimpu

Cauliflower Rasam

Cauliflower Rasam.

Cauliflower is grated up and boiled in water along with moong dal. Oil is tempered with spices and added to the rasam as a final step. Serve cauliflower rasam with steamed rice and dollop of ghee.
Makes: around 2 Cups of Cauliflower Rasam.

Ingredients:

• Cauliflower 1/4 of Small Head
• Moong Dal 1/4 Cup
• Green Chiles 1 – 2
• Ginger 1 inch Piece
• Turmeric Powder 1/8 Pinch
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Broken Dried Red Chiles 3 – 4
• Asafoetida a Big Pinch
• Curry Leaves 5
• Oil 1 tsp

Method of preparation:

Remove outer leaves, wash the cauliflower and grate the cauliflower.
Remove stems, wash and slice the green chiles.
Peel, wash and finely chop the ginger.

Bring to boil a cup of water, add washed moong dal and turmeric powder.
Boil till moong dal becomes just transparent.
Add around a cup of water, green chiles, ginger, cauliflower, curry leaves and salt to the pot.
Boil for around 10 minutes or until cauliflower is cooked.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above rasam.
Boil the rasam for another minute and remove from heat.
Serve cauliflower rasam with steamed rice and dollop of ghee.
Notes: Make sure moong dal is cooked well before adding cauliflower to the pot.

Source: Talimpu