Quesadilla

This is a good recipe to utilize the left overs. The extra ingredients required are flour tortillas, cooked rice and shredded cheese.
preparation time: 10 min.
if the stuffing is already present.
Serving size: 3 persons
Ingredients:
Flour tortillas (soft): 2
Cooked rice: 1 cup (not compulsory)
Shredded cheese: 1 cup
Salsa: 3tbsp (optional and if it is at home)
Left overs like cooked beans, any curry from last night's dinner. I have used the stuffing used for black bean sandwich. (The recipe is already present in this blog)
Salt and pepper or any seasoning that is present at home. (optional of course)
Method:
Quesadilla can be prepared in 2 ways by using either 2 tortillas to make a round shaped quesadilla which is shown in the picture or half moon shaped using one tortilla. Stuffing can be placed on half side of the tortilla and the other half is covers the stuffing.
I am explaining the round shaped one.
Place a tortilla on a flat surface. Spread salsa on it.
Spread the left over curry in generous amounts if you want to finish it off but not even too thick.
Spread a layer of rice.
Sprinkle the seasoning.
Spread a thick layer of shredded cheese.
Cover with another tortilla.
Close the edges with the help of cheese.
Grease a pan by using a cooking spray and heat it.
Place the quesadilla.
Cook on both sides until cheese melts.
Cut them into wedges and serve hot.

Plantain (aratikaya) bajji and chat

Whenever I go to my hometown, I always go to 'chat bandi' and eat Mirchi bajji chat, Aratikaya bajji chat and so many other chats. I know that nothing can beat that taste but still I tried to imitate that.

Preparation time: 40 min.

Ingredients:

For bajji:

Plantain: 1

gram flour: 1 cup

Rice flour: 1 cup

Baking soda: pinch

Salt to taste

Red chili powder: 1 tsp

Oil for deep frying

For chat:

Onion: 1 big (finely chopped)

Lime juice: of 2 big lime

Roasted peanuts: 1/2 cup

Tomato: 1 big (finely chopped)

Pepper powder: 1 tsp

Red chili powder: 1 tsp (optional)

Coriander leaves: 1/2 cup (finely copped)

Coriander powder: 1/2 tsp

Salt to taste

Method:

I) Bajji:

Heat oil in pan.

Peel the plantain and cut into thin, round slices.

Mix all of the bajji ingredients except plantain and oil.

Add water to make a semi solid paste.

Add plantain pieces to this paste. Make sure that all the pieces are completely coated with the paste before transferring them into hot oil.

When oil is hot, add the plantain pieces coated with flour paste.

Fry them until they turn golden brown.

Remove from oil.

Keep them aside.

II) Chat:

In a mixing bowl, add all the chat ingredients.

When bajji is cool enough to handle, cut them into 1"x1" pieces.

Add these to the mixing bowl.

Mix well.

Adjust taste.

Serve the dish as a Sunday evening snack

Mutton (lamb) curry

Whoever likes lamb/mutton and spicy food, would just love this recipe. No other explanations needed.
Preparation time: 50 min.
Working time: 30 min.
Cooking in a pressure cooker takes the above time but cooking in a pan takes longer time than this.
Ingredients:
Mutton: 2 lbs
Onion: 1 medium ( finely chopped)
Tomatoes: 2 medium (finely chopped)
Potato: 1 big ( chop into 1"x1" pieces)
Coriander leaves: 6 tbsp
Green chilies: 5 (finely chopped)
Yogurt: 3 tbsp
Lime juice: 4 tbsp
Water: 1 cup
Oil: 4 tbsp
Turmeric: 1/4 tsp
Red chili powder: 1 tbsp
Coriander powder: 1 tbsp
Garam Masala: 1/2 tsp
(available in Indian grocery stores)
Black pepper: 1tsp (freshly ground)
Cinnamon: 3"
Cardamom: 3
Cloves: 5
Garlic: 3 cloves
Ginger: 1/2"
Cumin seeds: 1/2 tsp
Mustard: 1/2 tsp
Bay leaf:1
Method:
Heat oil in a pressure cooker.
Add mustard and cumin seeds.
When the mustard splatters in oil, add onions and green chilies.
Cook until the onions turn golden brown by mixing in between.
Add turmeric, ginger and garlic.
Cook for about 1 min.
Add bay leaf, cinnamon, cardamom and cloves.
Cook for 1 min.
Add tomatoes.
Slightly mash them with a spoon.
Add chili powder, coriander powder, pepper and garam masala.
Mix well.
Add potatoes and mutton.
Stir until mutton turns slightly pale in colour.
Add yogurt, lime juice and salt.
Add water and coriander leaves.
Mix well.
Keep the lid and cook for about 5-6 whistles.
When it is done and pressure is gone, remove the lid and check the taste for salt. If mutton is not cooked well, add more water if needed and cook for 3 more whistles.
Serve with hot rice/ tortillas.

Chicken Pickle (Pachadi)

I love chicken, shrimp and mutton pickles. I have tasted them only twice in my entire life. From then onwards, I am trying to get those recipes and taste. Now I got a recipe for chicken pickle. Even though it didn't taste as I had tasted in my college days but it has got good taste too. I have added very little amount of oil so it looks dry.
Preparation time: 30 minutes
Ingredients:
Skinless and boneless chicken: 2 lbs
Ginger - 2" fresh root (blend into as soft as possible)
Garlic - 4 cloves
Turmeric: 1/4 tsp
Lemon juice: 4 tbsp
Chili powder: 4 tbsp
Salt to taste (approx. 3 tsp)
Oil: 1 cup
Seasoning:
Fenugreek seeds: 1 tsp
(Do not add too much of fenugreek as it would give a bitter taste)
Coriander seeds: 2 tsp
Mustard seeds: 2 tsp
Black pepper: 1/2 tsp
Cinnamon : 1"
Cloves: 7
Method:
Clean and cut chicken into 0.5"x1" pieces.
Heat oil in pan. Add chicken to it. Saute until the pieces become light brown in colour. That takes approximately 10 min. When they are done, remove from pan and keep aside.
Roast the ingredients listed in Seasoning.
Remove from heat when they are done. When they are cool, grind them into a fine powder.
To the same pan that is used for chicken, add ginger and saute till it is done.
Remove the pan from heat.
Add chili powder, garlic, salt, turmeric and ground seasoning powder.
Mix well.
Add lime juice and chicken.
When this mixture become cool, transfer it into a bottle and refrigerate it.
It would be ready to eat from 2nd day onwards.
I think it would stay fresh for 2 weeks. It has been a week I made this dish and it is still fresh.

Pav Bhaji

The picture is not indicative of the actual dish as I haven't used all the ingredients given in the list. I made this dish with whatever I have at home.

Preparation time: 30 min.

Ingredients:

Serving size: 10 persons

Onions: 2 big (finely chop)

Tomatoes: 3

Potatoes: 6

Carrots : 4

Cauliflower: 1/2- 3/4th

Green peas: 1 cup

Capsicum:2

Cumin: 1 tsp

Mustard: 1 tsp

Red chili pwd: 1 and 1/2 tsp

Pav Bhaji masala: 4 tsp

(available in Indian groceries)

Turmeric: 1/4 tsp

Salt to taste

Water: 1 cup

Ginger-garlic paste: 2 tsp

Coriander powder: 1 tsp

Cinnamon stick: 2"

Cardamom: 3-4

Cloves: 5-6

Garnishing:

Cilantro, Lemon, Onion

Method:

Making Bhaji:

Pressure cook all the vegetables except tomatoes.

Drain the vegetables & mash.

Heat oil in pan.

Add cumin, mustard, turmeric, onions. Saute until the onions turn golden brown.

Add coriander powder.

Add ginger-garlic, tomatoes, cinnamon, cardamom and cloves.

Mix well.

Add pav bhaji masala, chili pwd, salt and butter.

Cook till the gravy is thick.

Add mashed vegetables.

Keep stirring and mashing the pieces.

Add lemon juice and stir well.

Garnish with cilantro.

Pav:

Heat a pan.

Make a horizontal slit in the pav bread.

Apply butter to the pav and roast till it becomes hot and the surface becomes crisp on both sides.

Serve with onions and lemon.

Plantain (aratikaya) chips

I have spoiled the picture again by adding chili powder. I cannot live without chili powder. If only salt is added it gives a beautiful yellow colour.
Preparation time: 20 min.

Ingredients:

Plantain- 2

Red chili powder or pepper: 1 tsp (optional)

Cumin powder: 1 tsp

Oil for deep frying

Salt to taste

Method:

Clean & peel the plantain.

Cut them into round pieces.

Add chili pd, cumin pd and salt to a mixing bowl and place a lid on it.

Heat oil in pan.

Deep fry the plantain pieces.

Once they are done, fry them again for some more time until they become crisp.

After removing them from pan, immediately add these chips to the mixing bowl. Keep the lid and shake the bowl well. Salt and pepper will be well coated to the chips.

This step is important. There should not be any lapse in adding the chips to the bowl.

Ratatoullie

Patient : In my dreams, rats play foot ball every night. Doctor : Then take this medicine tonight. Patient : Can I start from tomorrow. B'coz tonight is final match.

Cabbage curry

The compliment I got from my father-in-law for this dish is, " I never eat cabbage except the cabbage fry. This is the first time I ate a second dish of cabbage and actually liked it"
Preparation time: 45min.
Working time: 20 min.
Ingredients:
Cabbage: 1 small (fine chop)
Green peas: 1/2 cup
( Cook them along with water in microwave for 15 min if dry green peas are being used)
Onion: 1 small (fine chop)
Green chilies: 2 (fine chop)
Split gram : 1 tbsp
(Chana Dal)
Grated coconut: 2 tbsp
Oil: 1 tsp
Salt to taste
Turmeric: 1/4 tsp
Seasoning;
Mustard: 1/2 tsp
Cumin: 1/2 tsp
Split black gram: 1/2 tsp
(Urad Dal)
Red chili: 1
Curry leaves: 4
Method:
Boil water in a pan
Add cabbage, peas, Chana Dal.
Cook for 15 min on medium heat or until they become soft.
When they are done, drain the water and squeeze them to take out the remaining water.
Heat oil in a pan.
Add seasoning in the same order.
Add green chili and onion.
Saute until they turn golden brown.
Add salt, turmeric and squeezed vegetables.
Mix well.
Add grated coconut.
Cook for 2 more minutes.

Paalu- anapakaya (Bottle gourd curry)

In the dish I have shown, I have added water and red chili powder in addition to the ingredients I have listed below. So the picture is not indicative of the actual recipe. I prefer all my curries to be spicy and hot. So most of my pictures would be red in colour. But I have modified the ingredients so that they are not too spicy.
Preparation time: 45 min.
Working time: 20 min.
Ingredients:
Bottle gourd: 1 medium (peeled and cut into small cubes)
Onion: 1 medium ( finely chop)
Green chilies: 3-4
Milk: 1/3 cup
Cilantro for garnishing
Salt to taste
Oil: 1 tsp
Seasoning:
Turmeric: 1/4 tsp
Ginger-garlic paste: 1/2 tsp
Cumin seeds: 1/2 tsp
Mustard seeds: 1/2 tsp
Coriander powder: 1 tsp
Curry leaves: 4-5
Method:
Heat oil in a pan/ pressure cooker.
Add Mustard, cumin, curry leaves i the same order.
After 1 min, add onions and green chilies.
When onions turn golden brown, add ginger-garlic paste. Cook until the raw smell is gone.
Add bottle gourd. Cover with the lid.
Cook until the bottle gourd pieces become soft.
If it is pressure cooker, cook until 2 whistles.
When the pressure is gone, open the lid.
Add coriander powder, milk and cook for 2 min.
Add salt and turmeric.
Cook until the milk is absorbed.
Garnish with cilantro and serve with hot rice/ roti.

Yogurt

I came to know that many people buy yogurt because they don't know how to make it. It is actually very easy to make and home made yogurt is always better than store bought one as it does not contain preservatives. I was surprised to see the recipe of yogurt on food channel. So I thought of posting it in my blog too. The recipe I am describing is what I make at my home. But making of yogurt also depends on the room temperature. If it is too low, fermentation of milk becomes difficult.
For the beginners, try with Vit.D milk. Later on this can be switched to 2% milk. It is very difficult to make yogurt with 1% milk.
Preparation time: 12-24 hrs.
Working time: 5 min.
Ingredients:
Milk: 250ml
Yogurt: 2 tbsp
(Buy a small pack of yogurt for the first time. From next time onwards, use the home made yogurt)
Method:
Heat milk in a microwave on medium heat until it starts boiling. That would take approximately 10- 15 min. depending on the microwave. After it starts boiling, heat the milk for 2 more minutes. Take care not to spill the milk in microwave.
If this is not comfortable milk can always be heated on stove. But there is a danger of forgetting about it once we come out of the kitchen and it spills all over the stove.
After the milk is done, let it cool.
When it is lukewarm ( if it is not lukewarm and became cool, heat the milk again) add 2 tbsp of yogurt.
Cover it with an air tight lid or aluminium wrap or plastic wrap.
Keep this in the oven.
If the room temperature is low (in 40-50F) keep the light in the oven on and add 1 more tbsp of yogurt.
Keep this for 12 hrs. ( overnight).
Move the vessel a little, if the milk does not move and became thick , then fermentation is complete.
If not, keep it in the oven for 3 more hours.
When it is done, keep it in the refrigerator. This can be used for 15-20 days.
For the next time, keep 3 tbsp of yogurt aside before cleaning the vessel.
I told this recipe to my friends. They stopped buying yogurt.
I hope this recipe helps whoever reads this post.

Potato- Tomato curry

This the one of the simplest and easiest recipes for beginners who are interested in South Indian cooking.

Preparation time: 15 min.

Ingredients:

Potato: 3 medium

Onion: 1 medium (small pieces)

Tomatoes: 3 medium

Red chili powder: 1/2 tsp

Turmeric: a pinch

Oil: 1-2 tbsp

Salt to taste

Method:

Chop potato and tomato into medium pieces.

Keep the stove in medium heat.

Heat oil in pan.

Add onions. Keep the lid.Saute in between( for every 3 min.)till they are golden brown in color.

Add potatoes. Saute now and then until they become a little bit soft.

Add tomatoes. Saute.

Add turmeric, salt and red chili powder.

Skip adding chili powder if you usually do not use it and replace it with pepper powder. Measurement depends on individual interest.

Mix well.

Serve with rice/ roti/ tortillas.

French fries

I think almost everyone love french fries. So I gave it a try at home. I am neither going to make it anymore nor I am gonna eat them out. Even though they tasted good, the oil consumption for this recipe gave me a heart attack!! Instead, I am gonna try baked french fries. Anyways, here is the recipe.
Preparation time: 2 hrs
Working time: 40 min.
Serving size: depends but approx. 4 persons
Ingredients:
Large potatoes: 4
Salt to taste
Oil for deep frying
Method:
Peel and cut potatoes into long fingers.
Soak them in chilled water for 1 hr.
Drain & dry them with a kitchen towel.
Heat oil in pan.
Oil should be very hot.
When the oil is emanating fumes, fry the fingers.
Fry them till a tinge of golden colour appears.
Drain and keep aside.
Just before serving, return to hot oil.
Fry till they are golden colored and crisp.
( As this step takes time, I fried them twice - double dip)
To keep them hot till serving time, transfer fries to a baking sheet and keep them in the oven.
Oven parameter should be warm.
Serve hot with ketchup.

Matar masala

This dish is good with roti. But it requires a long list of ingredients.
Preparation time: 1 hr
Serving size: 4-5 persons
Ingredients:
Green peas: 125 gr
Onion: 1 medium
potato: 1 medium
Green chilies: 2
Tomato puree/ small pieces: 2 tbsp
Grated coconut: 1 tbsp
Sesame seeds/powder: 2 tbsp
Coriander leaves(Chopped): 2 tbsp
Oil: 2 tbsp
Salt to taste
Spices:
Ginger-garlic paste: 1 tsp
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Curry leaves: 4-5
Turmeric powder: 1/4 tsp
Red chili powder: 1 tsp
Coriander powder: 2 tsp
Garam Masala: 1 tsp
Bay leaf: 1
Cardamom: 2
Method:
Chop onion into small pieces.
Boil onion and potato along with 1/2 bay leaf and 1 cardamom.
Boil green peas separately.
Heat oil in a pan.
Add mustard, cumin, cardamom, curry leaves and bay leaf in order.
When there is slight change in colour, add boiled onions.
Let it cook for 2-3 min.
Add ginger-garlic paste, potatoes and peas.
Saute for 2 min.
Add tomato puree, coconut and sesame.
Add 2 cups of water and mix well.
Let it cook for 5 min.
Now add salt, chili powder, turmeric and coriander powder.
Cook for 2 min.
Before removing from stove, add garam Masala powder.
Garnish with coriander and serve hot.

Idly

Idly is a healthy dish which does not require oil.And it is steam cooked. I tried 2 types of recipes for idly. Both are good. But I found that the following recipe gives softer idlies.
Preparation time: 2 days
Working time: 15 min. total
Serving size: 40 idlies
Ingredients:
Idly rice(Parboiled rice): 2 and half cups
Urad Dal (Split black gram): 1/2 cup
Salt to taste
Method:
Soak rice and Dal separately for at least 6 hrs in water.
Wash them well. Drain the water.
Blend them separately into a fine paste by adding water.
Transfer them into a bowl. Mix well.
Keep the lid and let it ferment for 12- 24 hrs depending upon the room temperature.
If the room temperature is below 75 F, then it should be fermented in oven for 24 hrs.
Just keep the vessel in the oven. No need to switch on the oven.
If the temperatures are well above 80F, ferment the mixture in oven for 12 hrs.
When you see the mixture after fermentation, it swells a little bit. That is the indication of a good fermentation.
Add salt to the mixture. Mix well.
Grease the idly plates.
Pour the batter into each depression.
Steam cook for about 15-20 min.
Serve hot with any chutney (The picture shows peanut chutney).

Sambar

One special ingredient this recipe requires is Priya Sambar powder.
Preparation time: 30 min.
Ingredients:
Toor Dal: 1 cup
Bottle gourd: 1 cup
Drum stick: 1/2 cup
Tomato: 1/2 cup
Onion: 1/2 cup (large pieces)
Tamarind: lemon size
Sambar powder: 2 tsp
Turmeric: 1/4 tsp
Spices:
Dry red chili: 2
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Curry leaves: 10
Urad Dal: 1/2 tsp
Garlic: 3 cloves
Asafoetida: 1/4tsp
Oil/ ghee: 1 tsp
Salt to taste
Method:
Add 8 - 10 cups of water to the pressure cooker.
Add the above ingredients except spices to the cooker and cook well.
When it is done, heat oil/ ghee in a pan.
Add all the spices to the pan.
When they turn into golden brown, add these to the pressure cooker.
Add salt and boil for 5 min.
Serve hot with idly/ rice/ roti.

Beauty tips

Just now, I read these tips in a local newspaper. I did not try them. So I cannot tell my experience about these.But these tips are simple, quick and does not require laborious processes. Try them:

1. Olive oil: 1 tsp
Water : 1 tsp
Vinegar : 1/2 tsp
Mix them well and apply to the face in the night before going to sleep. Wash it next day. Skin becomes smooth.

2. Gram flour
Yogurt (Home made if possible)
Add yogurt to Gram flour( besan). make it into a smooth paste. Apply to face, neck and hands. Wash it with cold water when the mask becomes dry. It has a good cleansing action.

3. Gram flour - 1 cup
Rice flour - 1/3 cup
Mix the above flours well. Keep it in a water proof container and keep it next to your soap/ face wash in the rest room. This acts as a good scrub. I use this regularly because my skin is allergic to most of the soaps.

4. Olive oil
Salt
Mix table salt and olive oil. Apply to face. wash it off with cold water after some time. It has moisturising action.

5. Olive oil
Yogurt
Sugar
Oat meal
Mix them well. They act as a good scrub.

Basics in South Indian Cooking

When I was checking the traffic of my site I found out that some of the visitors are searching for basic recipes. Then suddenly I remembered how I used to search for simple recipes 1 year back. So I decided to start posting them. Before that here are the 3 basic recipes which can be used with almost every vegetable that is normally used in Indian cooking.
These basics were taught to me by my brother & mother when I was nervous about cooking. So it is a mixture of Bachelor cooking and expert cooking. They helped me a lot. They are easy and quick. Here are the recipes as I remember them now:
There are 3 types of dishes you can make:
1. dry curry i.e., fry
2. semi liquid curry
3. liquid curry

When you have one variety of vegetable in bulk and if it is going to spoil if left for 2 more days. Then go for the first recipe. ( Small amount of curry with large amount of raw vegetable)
If you have onion and one or more vegetables
When you have less amount of the vegetable and want to make a curry in bulk, then go for the third recipe. ( large amount of curry with small amount of raw vegetable)

Ingredients that should always be present in home:
Salt
Oil
Red chili powder
Turmeric (optional)


Fry:
Ingredients:
Vegetable
Oil
Salt
Chili pd
Turmeric
Method:

Cut the vegetable you have into small pieces.
Heat oil in pan. This recipe takes more oil than other dishes.
Add vegetable. Keep stirring until the vegetable becomes soft.
Add salt, chili pd and turmeric.
Stir and serve hot with rice/ roti.
Cooking rice is easier than making roti.

2nd recipe (iguru):
Ingredients:
Whatever vegetables you have at home, cut them into small/ medium sized pieces
Onion- chopped into small pieces
Salt, oil, turmeric and chili pd.
Method:
Heat oil in pan.
Usually we need to add onion first. But sometimes the hard vegetable like Ivy gourd, egg plant needs to be added first. You'll know it by experience.
So add onions and saute until they turn into golden brown colour.
Add vegetables- saute until they are soft.
Add salt, chili pd and turmeric.
If the vegetables are not being done, add little amount of water and cook with lid.

3rd recipe(pulusu):
Additional ingredient that is required apart from those in 2Nd recipe, is Tamarind
Method:
Take lemon sized tamarind if you are cooking for 2 people, transfer into a bowl of water. Microwave it for 1 min.
Heat oil in pan.
Add onions-saute until they are done.
Add vegetable. Saute for 2 min.
Add salt, chili pd, turmeric.
Squeeze tamarind in the water.
Add this tamarind extract to the pan.
Add water depending upon the amount of curry you want to make.
Add a little bit of tamarind if required.
Keep the lid.
Let the liquid boil.

This is it.
When I got married and entered this so called married life, I was nervous about my cooking. I never showed interest in cooking. So I knew nothing about it. These 3 recipes helped me in those initial days. My mother says that for any dish, if you cook on low- medium heat, it tastes good rather than high heat. That is true because the pieces will be uniformely cooked in low heat.
And of course always be cautious in kitchen. Never wear loose and hanging garments while cooking etc.
I hope this helps for beginners. They search as Ivy gourd pulusu etc. For any vegetable, these are the procedures.

Chicken Pulao( biryani)

The advantage of this recipe is, it doesn't require marination. So prior planning is not needed.
I came to know that Lactose intolerant people should not eat marinated chicken. So I hope this recipe helps. But of course check the ingredients and avoid whatever is not good for them.
Serving size: 4-5 persons
Preparation time:1hr.
Ingredients:
Chicken: 2 kg (Clean and cut into medium to large size pieces)
Basmati rice: 2 cups
Hot water: 2 cups
Yogurt: 2 cups
Chopped tomatoes: 2 cups
Onion (chopped): 1 medium
Mint leaves: 1 cup
Coriander leaves: 1/2 cup
Green chilies: 2-3
Spices:
Ginger-garlic paste: 1 tsp
Cardamom: 5
Cumin seeds: 1 tsp
Cloves: 3
Cinnamon: 3"
Bay leaf: 1
Chili pd: 1-2 tsp
Turmeric pd.: 1/4 tsp
Oil: 3 tsp
Salt to taste
Method:
Heat 2 tsp of oil in heavy bottomed pan.
Add onion & green chilies. Saute until they turn into golden brown colour.
Add all the above spices.
Add tomato and yogurt.
Cook until tomato becomes soft.
Add chicken pieces and mint leaves.
Stir well so that yogurt coats the chicken pieces.
Add 1 tsp of chili pd and salt.
Cook for about 30 min. with lid until chicken is done.
Heat 1 tsp of oil in another heavy bottomed wide pan.
Add washed rice.
Stir until oil is well coated to rice grains.
Add coriander leaves.
Add chicken pieces along with some amount of gravy.
Transfer the remaining gravy into a soup bowl. This can be used later during serving.
Add 2 cups of hot water to the above pan.
Add salt and chili powder if required( that depends on how much amount you would like in your dishes)
Keep the lid.
Cook until rice is done.
It would take around 10 min.
Keep stirring in between to avoid the rice grains sticking to the bottom which is not good for pregnant ladies.
Serve hot with Raita and the chicken gravy.

Joke

John comes back 2 his car and finds a note saying "PARKING FINE".
He wrote a note and sticks it 2 pole THANKS FOR THE COMPLIMENT.

Alzheimer's disease

Recently I brought a CD package about preventing Alzheimer's disease from library. I don't remember the name of the book exactly. But one of the authors is Dr.Andrew Weil. It is a beautiful book that includes simple brain exercises that help you prevent the disease.

They also gave a list of healthy foods that we all should include in our diet. I am not going to bore you with all the details. Here is a simple list:

Turmeric

Olive oil

Fruits



The above 2 items we can easily include in our diet.

Include a pinch of turmeric in every dish. This is usually done in Indian cooking. In almost every dish, they add only a pinch of turmeric. A survey showed that the incidence of Alzheimer's disease is very low in Indian communities.

Cook all the dishes with Olive oil.



This disease is most commonly seen in people with low- moderate education levels. More specifically in High school dropouts. Very less seen in people with Masters level of education. Nobody can ask you to join in college RIGHT NOW. But here are the simple exercises which should be followed:

After you enter into forties, make your brain exercise by doing cross word, sudoku, remembering phone No.s, House No.s, grocery list etc.



This is the main essence of that book. I'll post the exact name of the book as early as possible. I recommend those persons who think that they might be susceptible to this disease to read this book and do the exercises given in that book.

This is not any advertisement of that book. I personally liked it. They are available in regional libraries. So go through it once.

Chowmein- Chinese noodles

I love Chinese food. I am a regular customer to a Chinese fast food centre near our house. Of course everyone likes Chinese food. So I tried one recipe with noodles. The measurements I am giving are somewhat approximate. I am gonna try the other dishes too. If they taste good, I'll definitely post them.

We can include cooked shrimp/ shredded chicken which is cooked before. Then the dish becomes shrimp chowmein/ chicken chowmein. The picture I have posted is of chicken chowmein.

Preparation time: 20 min. if chicken/ shrimp is already cooked and ready.

Ingredients:

Egg noodles: 250 grams

Shredded chicken/ shrimp: 1-2 cups

Mixed vegetables: 2 cups (broccoli, cauliflower, carrot, peas, beans.......)

Spring Onions: 1/2 cup

Button Mushrooms: 1/2 cup

Onion: 1 small

Green chili: 1-2 (optional)

Olive oil: 3 tbsp

Pepper: According to individual taste

Cooking wine/ dry sherry: 1 tbsp

Dark soy sauce: 1/2 tsp

China salt: a pinch

(Do not use china salt if you are pregnant)

Salt to taste

Method:

Boil water enough to cook noodles. Add little amount of salt to the water.

Add noodles to the boiling water and cook till they are done.

Meanwhile, boil mixed vegetables in microwave until they are done. Approximately for 6-8 min.

When the noodles are done, drain the water with the help of a strainer. Run cold water through them.

When they are cool, add 1 tbsp of olive oil to them. Mix the noodles properly until the oil is well coated to the noodles.

Again fry them lightly in a pan. Keep aside.

Heat the remaining oil in the pan.

Add onion, green chili and cooked meat. Skip the meat part to prepare veg. chowmein.

Cook until they are almost done.

Add soy sauce, china salt, cooking wine and salt.

Sprinkle pepper.

Mix well.

Add the boiled vegetables.

Mix well.

Serve hot with ketchup/ tomato-chili sauce.

Pulihora-Tamarind rice

This is a famous south Indian dish. Almost every one loves this recipe. Adjust the amount of spices according to individual taste. I strongly recommend to give a try. This dish is rich with healthy spices.

Serving size: 3-4 persons

Preparation time: 30 min

Ingredients:

White rice: 1 cup

Tamarind: 50 grams

Green chilies: 2-3

Curry leaves: 1 stalk

Red chili: 1

Peanuts: 2tbsp (optional)

Split chick pea (Chana Dal): 2 tbsp (optional)

Sesame seeds: 1 tbsp (optional)

Turmeric: 1 tsp

Asafoetida/ hinge: 1/4 tsp (optional)

Mustard seeds: 1/2 tsp

Cumin: 1/2 tsp

Fenugreek: 1/2 tsp

Oil: 1-2 tbsp

Salt to taste

Method:

Start cooking rice in a cooker.

Soak tamarind in water for 10min./ microwave it for 3 min.

Extract pulp by squeezing the tamarind pulp in water. Repeat squeezing until the water is somewhat clear. Throw away the tamarind pulp.

Keep the tamarind extract aside.

You can skip this fussy step by buying a bottle of tamarind pulp from Indian groceries.

Heat oil in pan.

Add peanuts, Chana Dal, red chili, fenugreek, mustard, cumin, sesame, curry leaves, hinge and a pinch of turmeric in order.

Add tamarind extract to pan.

Boil the mixture until it becomes thick.

This can be stored in an air tight container for a month if it is refrigerated.

Rice should be done by now.

Spread the cooked rice in a wide pan or baking dish.

Sprinkle salt according to taste.

Sprinkle the remaining turmeric.

Add 1 tbsp of oil only if required.

Now add the above tamarind mixture.

Mix everything taking care of not to mash the rice grains.

Serve hot.

It can also be eaten with yogurt.

Puffed rice balls- Murmura undalu

In this sweet, Jaggery can also be replaced by sugar. But unfortunately I did not try with sugar. So I do not know the exact measurement of sugar.

Preparation time: 20 min.

Ingredients:

Puffed rice: 6 cups

Jaggery (grated): 1/2 cup or may be less according to individual taste

Cardamom pwd: 1/4 tsp

Method:

In a big, sturdy and thick bottomed vessel, add water & Jaggery.

Let it boil until the syrup becomes somewhat thick.

Here is a simple test to check whether the syrup is ready or not.

Take cold water in a bowl, add 1/2 tsp of syrup to it.

If the syrup does not dissolve into cold water and exists as a separate entity even though the water is moved in different directions, then it is done.

Add cardamom powder.

Add puffed rice and stir until syrup and puffed rice mixes well.

Remove from heat.

Leave it for 5 min.

Take cold water in a bowl. Dip your hands in the water.

Take small amount of the mixture into hands, make them into balls quickly.

Dip your hands into cold water whenever they become hot.

A simple alternative to this step is:

Spread this mixture evenly on a greased plate.

Cut it into squares.

Let it chill.

Undrallu

This is a regional dish. It can be served as breakfast or lunch.

Serving size: 4-5 persons

Preparation time: 30 min.

Ingredients:

Rice: 1 cup

Grated coconut: 1/4 cup (optional)

Chana Dal: 1/8 cup (optional)

Salt to taste

Method:

Wash the rice, spread it on big tissue paper.

When it is dry, grind it into coarse powder ( idly rawa consistency)

Add 2 cups of water. Bring it to boil.

Add salt and Chana dal.

Add rice flour while stirring it continuously.

Sprinkle grated coconut..

Keep stirring till it is done.

Keep aside.

When it is lukewarm, make tennis ball sized balls out of the dough.

Serve with any pickle/ chutney.

Coconut Mango chutney

Whoever tasted this, liked it very much.

Preparation time: 20 min

Ingredients:

Grated coconut: 1-1and 1/2 cup

Raw & Sour Mango: 1 small

Red/green chilies: 4-6

Mustard seeds: 1/2 tsp

Fenugreek seeds: 1/4 tsp

Asafoetida: 1/2 tsp

Curry leaves: 6

Salt to taste

Turmeric: 1/4 tsp

Oil: 2 tsp

Method:

Peel mango and cut it into small pieces/ grate the mango. If you blend the small pieces in a blender for a brief time, they become grated.

Seasoning:

Heat oil in pan.

Add mustard, fenugreek, red chilies, curry leaves, hing and curry leaves in order.

When it is done, keep aside.

Now blend coconut, mango along with green chilies, salt and turmeric.

Slowly add water if needed according to individual taste.

Shift the mixture into serving bowl.

Add seasoning to the bowl and mix well.

Serve with dosa, idli or undrallu.

Aardhi- Jaggery & Rice flour sweet

It is a regional sweet. Whoever likes sweets made of Jaggery would definitely like this sweet.

Serving size: 4-5 persons

Preparation time: 30 min.

Ingredients:

Rice flour: 1 cup

Jaggery: 1 cup

Grated coconut: 1/4 cup

Cardamom pd.: 1/4 tsp

Method:

Boil 1 and 1/2 cup of water in a heavy bottomed pan.

Slowly add rice flour to the boiling water while stirring the mixture simultaneously.

Adhere to the measurements strictly for the above step.

Mix rice flour with water until both mix well.

Do not add water even though the dough seems to be dry.

Remove from stove.

When the mixture is warm enough to handle, take a small portion of it into hands.

Roll it on the chopping board with your hands until they become long rope like structures.

Heat Jaggery and 2 cups of water in another heavy bottomed pan.

Let it boil. Sprinkle grated coconut and cardamom powder to the syrup.

Now add the ropes to Jaggery syrup.

Cook till the ropes imbibe the syrup and are well done.

When the syrup becomes viscous, it is an indication of the completion of the step.

Vaangi bath (Egg plant biryani)

Its taste is in par with the chicken biryani. Strict vegetarians can enjoy the same taste of Non-veg biryani.

Preparation time: 1 hr.

Ingredients:

Egg plants: 7-8

Tomatoes: 2-3

Mint leaves: few sprigs

Green chilies: 3

Rice: 2 cups

Peanuts: 3 tbsp (roasted)

Ginger-garlic paste: 1 tsp

Cardamom: 3

Bay leaf-1

Garam Masala: 1 tsp

Turmeric pd: 1/4 tsp

Red chili pd: 2 tsp

Cilantro: 1 small bunch

Cinnamon: 1''

Cloves: 3

Salt to taste

Oil: 1/4 cup

Method:

Soak washed rice for half an hour.

Cut each egg plant into 4 long slits.

Blend the following into fine paste:

Roasted peanuts

Cilantro

Tomatoes

To this, add turmeric, Salt, chili pd, ginger-garlic paste and garam masala.

Mix well.

Add egg plant slices to this mixture.

Heat oil in pan.Add this mixture to the oil.

This step needs a little bit of more oil than normal.

Close the lid and cook.

Add little water if the paste is too thick.

While this is getting cooked, follow the remaining steps. When this curry is over, remove from heat and keep it aside.

Heat either 3 cups of water if Basmati rice is used or 4 cups of water if normal rice is used.

This step saves time.

Heat oil in another pan.

Add cinnamon, cardamom, cloves, bay leaf, mint leaves and green chillies.

Mix well.

Add soaked rice and fry for 2 min.

Add hot water to the rice and salt.

Mix well.

Close lid and cook.

When rice is 3/4th done, gently scoop out a few portions of rice & place the cooked egg plants along with the gravy & cover them with scooped rice.

Close lid.

When rice is fully done, remove from flame and serve hot.

Fenugreek (Methi) Paratha

This is a healthy recipe.
Preparation time: 30 min.
Ingredients:
Wheat flour: 2 cup
Fenugreek leaves: 1/2 cup ( chopped)
Sesame seeds: 2- 3 tsp (dry roast)
Cumin seeds : 1 tsp
Ginger- garlic paste: 1 tsp
Asafoetida : 1/4 tsp
Lemon juice: 1 tsp
Sugar: a pinch
Salt to taste
Red chili pwd: 2-3 tsp
Turmeric pwd: 1/4 tsp
Oil: 1-2 tsp
Coriander leaves : a few
Method:
Mix all the ingredients except wheat flour in a microwaveable vessel.
Microwave for 2-3 min.
Then mix this to the wheat flour .
Adding oil and warm water, make a dough.
Leave it aside for few min.
Now, take small balls of dough.
Roll them each into flat and round rotis with a rolling pin.
Sprinkle dry wheat flour so that the wet flour does not stick to the rolling pin.
Now heat the roti on a flat frying pan adding little oil if needed.
Serve hot with any curry.

Besan curry

Its just a variety from normal. I came to know that one particular region is famous for this recipe. It tasted good but I guess instead of besan, if we use tofu it becomes healthier and easier. I am gonna try that next time.

Preparation time: 30 min.

Ingredients:

Besan (chick pea flour) : 1/2 cup

Onion: 1 medium ( chop finely)

Ginger- garlic paste: 1 tbsp

Tamarind: 1 tsp ( soak it in water)

Turmeric: 1/4 tsp

Garam Masala: 1 tsp

Coriander pwd: 2 tsp

Red chili pwd: 1 tsp

Salt to taste

Coriander leaves for garnishing

Oil : 3 tsp

Method:

There are 2 steps: Step 1 is to make pieces of cooked besan. Step 2 is to prepare gravy.

Step 1:

Mix besan, salt, turmeric and red chili pwd.

In a wide pan, heat 1 tsp of oil.

To this add 1 cup of water. Let it boil.

Add besan to this boiling water slowly. Take care not to form clumps of flour.

Keep stirring on low heat until the flour thickens.

Remove from heat.

Pour the flour onto a greased plate and flatten it.

Let it cool.

When it is cool, cut it into pieces of desired shapes and sizes.

( If tofu is used, we don't need this step 1. Just cut tofu, heat it in oil and continue with step 2)

Step 2:

Heat oil in pan. Add onion and saute.

Add ginger-garlic paste and fry till the raw smell is gone.

Add turmeric, red chili pwd and salt.

( Am I being redundant with this ADD,ADD.......... thing going on forever?!!)

Now add tamarind water and 2 cups of water.

Let it boil.

After 10 min., add garam masala, coriander pwd.

After 2 min, add those besan pieces and cook on low heat for 10 min.

Serve hot with rice or roti.

Potato stuffed Kulcha

This is definitely not a healthy recipe. I felt guilty after I made it. I am not going to do it again unless there is a party. My husband graded this dish with a B+.

Preparation time: 2 and a half hours

Working time: 30 min.

Serving size: 5-6 servings

Ingredients:

All purpose flour: 2 cups

Yogurt: 1/2 cup

Milk: 1/4 cup

Baking soda: 1/4 tsp

Ghee/ Butter: 1/4 cup

Salt to taste

For stuffing:

Potatoes: 1 big

Cumin pwd.: 1/2 tsp

Garam Masala: 1/2 tsp

Oil: 2 tsp

Method:

In a mixing bowl; mix flour, salt, baking soda.

Add milk, ghee/ butter and curd.

Knead this into a dough of pizza dough consistency.

Cover this with a wet cloth for 2 hrs.

For stuffing:

Boil potatoes. Peel the skin when they are done.

Mash them.

Heat oil in a pan. Add mashed potatoes to it.

Fry for 2 min.

Add garam masala, cumin pwd and salt.

Cook on low heat for 5 min.

Now, when 2 hrs. standing of dough is over, make the dough into a big lemon sized balls.

Press the ball in the hand making a depression in the centre of it.

Place a small lemon sized ball of cooked potato in the depression.

Cover this potato with the flour dough by simply pulling the dough onto potato ball from all sides.

Now roll this stuffed ball with a rolling pin sprinkling dry flour.

This gives the look of pancake.

Heat it on both sides on a frying pan.

Serve hot with any curry.

Wrong address

A man checked into a hotel. There was a computer in his room, so he decided to send an e-mail to his wife.

However, he accidentally typed a wrong e-mail address, and without realizing his error, he sent the e-mail.

Meanwhile....Somewhere in Houston, a widow had just returned from her husband's funeral.

The widow decided to check her e-mail, expecting condolence messages from relatives and friends.

After reading the first message, she fainted. The widow's son rushed into the room, found his mother on the floor, and saw the computer screen which read:

To: My Loving Wife
Subject: I've Reached
Date: 16 May 2004

I know you're surprised to hear from me. They have computers here, and we are allowed to send e-mails to loved ones. I've just reached and have been checked in.

I see that everything has been prepared for your arrival tomorrow.

Split chick pea - coconut chutney

This chutney tastes good with breakfast items like idly, dosa, pongal etc.

Preparation time: 15 min.

Ingredients:

Split chick pea(Chana Dal): 5 tbsp

Grated Coconut: 5 tbsp

Green chili: 2

Garlic: 2 cloves

Split black gram( Urad Dal): 1 tsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Tamarind/ lemon

If it is tamarind: 1 lemon sized (soak it in half a cup of water for 15 min. or heat it along with water in microwave for 2 min.)

If it is lemon: 1 lemon

Curry leaves: 5-6

Red chili: 1-2

Salt to taste

Oil: 2 tsp

Method:

Dry roast chick peas and keep them aside.

Heat oil in pan, add the following in the same order:

Green chili, garlic, black gram, mustard, cumin, coconut.

When it is lukewarm, grind them into fine paste.

Add chick pea and blend it again.

Now add soaked tamarind along with water, coconut and salt.

Blend all these into a fine paste.

Chutney is finished.

To add a little more taste, follow this:

Heat oil in pan, add mustard and curry leaves. Saute for 2 min.

Add this to chutney.

Serve breakfast items along with chutney.

To this chutney, yogurt can also be added. This gives a different taste.

Ven pongal

Preparation time: 30 min.

Ingredients:

Rice: 1 cup

Moong Dal: 1 cup

Ghee/ butter: 4 tsp

Black pepper: 1 tsp

Cashew nuts: 4 tsp (optional)

Cumin seeds: 1 tsp

Curry leaves: 5

Salt to taste

Method:

Mix rice and moong dal with 3 or 6 cups of water.

3 cups of water keep the rice grains separate and somewhat dry.

6 cups of water make the rice and dal into a paste.

Pressure cook them. Overcooking make them into paste.So choice is yours.

When it is done, heat 2 tsp of ghee in a pan.

Add black pepper and cumin seeds.

Be careful while doing this as pepper splatter and might cause injury.

Then add curry leaves.

Mix this with rice and dal.

Add salt to rice.

Pour 1 tsp of moderately heated ghee over before serving.

Also serve with any chutney.

Black beans sandwich

This is an easy, spicy and tasty sandwich.Its a Rachel Ray's recipe.

Preparation time: 20 min.

Ingredients: Moderate the measurement if you do not want it to be too hot.

Black beans: 1 tin

Ground chicken/ turkey: 200g.(optional)

Garlic: 4 cloves (finely chop)

Jalapeno/ Green chilly: 1

Baguette: foot long

Hot sauce: 1 tsp

Salsa: 4 tsp

Cumin pwd: 1 tsp

Red chili pwd: 1 tsp

EVOO: 1/2 tsp

Salt to taste

For Topping: Finely chop the following

Lettuce

Onions

Tomatoes

Olives

Banana pepper (optional)

Fat free Smoked cheddar cheese

Shredded Pepper jack cheese

Method:

Heat oil(EVOO) in pan. Add garlic, jalapeno.

Add ground meat if wanted.

Add half tin of black beans. Mash the remaining beans and add to the pan.

Add salt, red chili pwd, cumin pwd.

Add hot sauce.

Add little amount of water if needed.

Cook until it is done.

Make 2 halves of baguette and slice it into 2 pieces horizontally.

Scrape out the inner part of it.Keep it aside.

Pack it in moisture free cover and can be used as bread crumbs.

Preheat oven at 375F.

Keep the curry in the middle of bread.

Add salsa, a layer of cheese.

Place the toppings over it.

Add cheese over it.

Place them on greased baking tray.

Keep it in the preheated oven.

Heat it until cheese melts i.e., approx. 5 min.

Sardarji jokes

1) Sardar to his servant: Go and water the plants.
Servant: It's already raining.
Sardar: So what take an umbrella and go.

2) Sardar found the answer to the most difficult question ever -
What will come first, Chicken or egg?
O Yaar, what ever U order first, will come first.

3) Postman: - I Have To Come 5 Miles to Deliver U This Packet
Sardar: - why did U come so far. Instead U could Have posted it....

4)A man: "Sardarji, tell me, why Manmohan Singh goes for a walk in the evening not in the morning?"
Sardarji: ''Arey bhai Manmohan is PM not AM''.

5) Sardar visits Chinese friend dying in hospital.
The Chinese friend just says "CHIN YU YAN" and dies.
Sardarji goes to China to find the meaning of his friend's last Words.
And finds It means "U R STANDNG ON the OXYGEN TUBE!"

6) Sardarji was standing in front of the mirror with his eyes closed.
His wife asked what you are doing.
He said-I am seeing how I look while sleeping.

Indian Cucumber pickle

This is also my mama's recipe. We call it as " Dosakaya Avakaya". This is made with yellow coloured cucumber but not with regular green cucumber. Its shelf life is supposedly of 1 month. But for me, it has been 4 months I made this pickle, and even now, it is tasting good.
Preparation time: 15 min.
Ingredients:
Cucumber: 1 ( cut them into 1/2" cubes)
Red chili powder: 1 cup
Salt: 1 cup
Mustard powder: 1 cup
Fenugreek seeds: 1/4 cup ( make them into fine powder)
Turmeric: 1/2 tsp
Oil: 2cups
Method:
In a moisture-free bowl, mix all the above said ingredients well.
Transfer this into a dry jar preferably air tight glass jar.
Pour 1 tbsp of oil over the top of the pickle.
This tastes good with a no. of dishes.

Egg dosa

There are different types of egg dosa too.
Preparation time: 30 min.
Ingredients:
Rice flour: 4 cups
Grated coconut: 2 cups
Green chilies: 4
Coriander leaves : a handful
Eggs: 2
Cumin seeds/ powder: 1 tbsp
Salt to taste
Oil: 2 tbsp
Method:
Mix all the above ingredients except oil.
Add water and bring the batter to dosa consistency and pour dosa just as described in the previous post 'DOSA'.
Serve hot with chutney.

Hyderabadi Biryani

This dish is very famous in Hyderabad.It is usually done with lamb but I tried with chicken. This is a rrrealll spicy dish.
Preparation time: 3 hrs.
Working time: 1 hr.
Ingredients:
Lamb/ chicken: 1 kilo ( cut into medium sized pieces)
Basmati rice: 1/2 kg.
Onions: 4 medium ( finely chop)
Coriander leaves: 1 big bunch ( finely chop)
Mint leaves: 1 small bunch ( finely chop)
Ginger- garlic : 2 tbsp
Red chili powder: 3 tbsp
Green chili: 4
Milk: half a cup
Lemon: 2
Saffron: a pinch
Cloves: 8
Ghee/ butter: 2 tbsp
Cinnamon: 1"
Cardamom: 6
Caraway seeds: 1/2 tsp
Pepper: 1 tsp
Bay leaves:2
Oil: 5 tbsp
Method:
Heat 3tbsp of oil in pan. Add onions and saute. When they are done, keep them aside.
Marinate chicken with the following ingredients for 2 hrs:
Ginger- garlic, Salt, Red chili powder, half a bunch of coriander, full bunch of mint leaves, green chillies, lemon juice, cardamom- 4, Cloves-6, Cinnamon, Caraway seeds, pepper and fried onions.
After 2 hrs, heat oil in a heavy bottomed pan, and add chicken to it. Let it cook on medium heat. Keep stirring now and then. This curry alone tastes good with plain rice.
Soak saffron in milk.
In one more heavy bottomed pan, pour 8 glasses of water. Let it boil.
When it boils,add cardamom, cloves, bay leaves, little salt and then rice.
When the rice is 2/3rds done,drain the remaining water and pour the rice on a wide bottomed vessel. Let the rice cool a little.
Take a baking dish, grease it well with ghee/ butter.
Spread rice on it as a layer, cooked chicken over the top of it as a second layer and cover this with rice.Do this until chicken and rice are completely covered but the top layer must be rice.
Keep the gravy separate if desired. Later we can serve biryani with rice.
Now, sprinkle milk and saffron over the rice.
Spread the remaining coriander leaves over the top of the rice. Add 1 tbsp of ghee/ butter.
Cover it and keep it on the oven at 300 F until it is done. That might take 10- 15 min.
Or this can also be kept on stove using a heavy bottomed pan.
Serve hot with raita.
Raita is basically curd and chopped onions with salt. We can add grated carrot and cucumber too.

Split chick pea curry

This might sound weird but it tastes good. This is my mother's recipe and one of my favourites.Preparation time: 1 hr. 15 min.
Working time: 20 min.
Ingredients:
Split chick pea: 1 cup (soak for half an hour)
Onion: 1 medium ( finely chop)
Green chilies: 2
Ginger-garlic paste: 1 tbsp
Cumin seeds/ powder: 1/2 tsp
Coriander seeds/ powder: 1 tsp
Cinnamon : 1" stick / half tsp
Cloves: 2
Turmeric: 1/4 tsp
Red chili powder: 1 tsp
Salt to taste
Oil: 1 tbsp
Method:
After soaking, pressure cook the chick peas. Do not overcook. The peas should be separate.
Fry onions & green chillies in a pan.
Add chick pea splits and rest of the ingredients.
Pour 1/4 cup of water. Saute well.
Keep the lid and cook until it is done.
Serve hot with rice.

Dosa

There are a no. of varieties in Dosa. Here, I am giving the recipe of plain dosa.
Preparation time: 12 hrs
Working time: 30 min.
Serving size: 5-6 members
Ingredients:
Split black gram: 1 cup
Rice: 2 cups
Salt to taste
Oil: 2 tbsp
Method:
Soak black gram & rice overnight.
Grind them separately into a smooth paste by adding sufficient water.
Mix these two and add salt.
Add water if needed. The consistency of the batter should be that of a ketchup roughly or a little bit diluted.
If the batter is left out for 4-6 hrs, it ferments and dosa tastes good.
Now heat a flat, circular frying pan.
When it is hot, sprinkle little amount of water on the pan and pour half a cup of batter on it ; and spread the batter from centre towards the periphery with a cup shaped spoon.
Pour small amounts of oil over the periphery of dosa.
When it is cooked ( takes around 3-4 min on medium heat), remove it with a flat spoon.
Serve hot with chutney.

Egg biryani

This is a spicy dish.I have decreased the measurements of spices but still moderate the measurements according to your taste.
Preparation time: 30-45 min.
Serving size: 5-6 members
Ingredients:
Basmati rice: 2 cups (Soak for half an hour)
Eggs: 4 hard boiled (make each of them into 2 halves)
Onion:1 large ( finely chop)
Green chillies: 3
Garam Masala: 1 tsp
Cardamoms: 3
Ginger-garlic paste:1 tsp
Turmeric powder: 1/2 tsp
Red chili powder: 1 tsp
Bay leaves:2
Cloves: 3
Oil: 3 tbsp
Salt to taste
Hot water:3 and 1/2 cups
Coriander leaves for garnishing
Method:
Heat oil in a heavy bottomed large pan. It would be better if the lid has a small hole that acts as a vent for the steam.
Saute onion till golden brown.
Add ginger-garlic paste. Saute till the raw smell is gone.
Add green chillies . Saute.
When they are done, add bay leaves, cloves & cardamoms.
Add turmeric powder, red chili powder & garam masala.
Add halved eggs.
Add washed and drained rice, salt and water.
Mix carefully.
Close the lid and cook till rice is done.
Garnish with coriander leaves.

Garlic curry

Garlic has a No. of medicinal values. It protects against cancer, good for vascular system, Diabetes ,common cold and many more. Although its action in lowering LDL,triglyceride levels is debatable right now, on the whole garlic is an amazing herb.
This is my mother's recipe. These days my father has become a constant pain in tooth during meals time . But when the day garlic curry is made, we all will have a quite and peaceful dinner.
Preparation time: 20 min. ( if garlic is already peeled)
Ingredients:
Garlic bulbs: 2 (peel)
Onion: 1 small ( finely chop)
Green chilies:2
Coriander powder: 1 tsp
Cumin powder: 1/2 tsp
Red chili powder to taste
Salt to taste
Turmeric powder:1/4 tsp
Oil: 2 tbsp
Method:

Heat oil in a pan.
Fry chopped onion till it becomes golden brown.
Add coriander and cumin powders.
Add turmeric, red chili powder and salt.
Saute well.
Add garlic. Stir until the mixture coats all the garlic cloves.
Add little water about 1/4 cup.
Cook until garlic softens and water is completely absorbed.
Serve hot with rice/ roti.

Crispy snack

This is an easy but time taking snack. Kids will have something to munch after they come from school. Its shelf life would be around 20 days if packed in an air tight container. It can be made in 2 flavors: hot / bland. Bland variety tastes good with ketchup and onion.
Preparation time: 1 hr.
Ingredients:
All purpose flour: 500 gram
Red chili powder: 2 tbsp ( actually, to taste.)
Butter /Ghee : 1-2 tbsp
Asafoetida: 1 tsp (optional)
Baking soda: 1 tsp
Salt to taste
Oil for deep frying.
Method:
Mix all the above said ingredients except oil.
Keep adding small amounts of water and knead well till its consistency resembles that of a pizza dough.
Now taking a handful of the dough, spread and roll it into thin sheet with the help of a rolling pin.
Then take a knife and cut the dough into diamond shaped pieces of 1" length.
This is done by making long slits from 2 sides of the sheet.
Now, heat the oil in a wok or a vessel of that shape.
Deep fry these pieces.
Remove them when they turn golden brown.Drain them well. This step is important because residues of oil spoil the taste and shelf life.
Let them chill and store in an air tight container.

So many Gods

In my school & college days, my friends from other religions (by birth, I am a Hindu) used to ask us," Why do you have so many Gods? Don't you get confused while worshipping them? You give priorities among your Gods, does that mean you are being partial to some of them? Is that not ruining the concept of equality and integrity?......and many more questions to which we could not give rational explanations.From that time onwards, I always used to think about these questions. At different stages of my life, I came up with different answers. Now, I came up with one more explanation. Here is one of my answers:

I agree the fact that Hinduism has a no. of Gods. If we closely observe them, everyone have their own different traits. I will try to explain a few of them.

1. Lord Ganesha: Most of the Hindu people must be knowing that He is a dwarf and fat guy with an elephant face. He is worshipped for success in every work we do like education, jobs etc. In medicine, dwarfs are considered to be very intelligent. Their body might not grow properly but their brain power is amazing if they use it properly. I don't remember the various types of dwarfisms. In one type, they have excellent athletic skills.
We have a tendency to laugh at others who look different from normal appearance. Some of us take one step forward and comment them in front of their faces. They don't even think twice before they do that. This God is trying to teach us to respect the persons who look differently from us.i.e., mutants (remember, he has an elephant shaped face). Worship the soul that is underlying beneath this body. Try to see the inner beauty.
He uses mouse as his vehicle. This used to look too weird to believe in my childhood. But I think He is trying to teach us no creature in this world is lesser than any other creature. Every species has got its own powers.

2.Lord Hanuman is a monkey. He always meditates, a strict bachelor, a loyal and dedicated disciple to Lord Rama. He has got extreme strength, muscle power but he never misuses his powers. He is well known for his humbleness too.
Monkey is supposed to be the most unstable animal in this world. It behaves as if it is suffering from ADHD( Attention deficit hyperactivity disorder). And see all the noble attributes of Lord Hanuman. They are in complete contrast to his birth traits. He is emotionally stable. Nothing in this world can perturb his tranquility. Abstaining from carnal pleasures is not an easy task. Its not at all a matter of discussion to him. Even though he has got an amazing physical strength, he used it only in emergency that too for a good reason. He teaches us that NOTHING IS IMPOSSIBLE if we work on it. ( how ironic that I am saying this?)

3.Lord Rama is a normal human being with no divine powers. He cannot create gold by waving his hand. He went through a lot of suffering but never left his principles. He stood for what he believed in.He teaches us that a normal human being can also develop divine qualities.

And many more stories to say. Finally, what Hinduism (ofcourse all the religions) trying to say is"See God in everything. Literally EVERYTHING". Based on our personality and interests, we worship those Gods to whom we get attracted to. Gods ( if they are more than one) never have the problem of equality and integrity.

These are my thoughts for now. They might change in the future. I personally believe in all religions. No single religion is higher or lesser than other religions. They all teach us positivity. That's all. I love Buddha. I love Jesus. I worship them yet I am a Hindu and I happily worship Hindu Gods too. And my Gods never fight among themselves.HA HA HAAA....

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