Taro Chilli Roast

A no onion garlic recipe which was tasty and full of flavour.

Ingredients:

Taro – 1 cup sliced into 1 cm roundels.

Oil or ghee – 1.5 table spoons

Tamarind paste – 1 t spoon

Water – 2 cups

Tomato – 1 diced

Mustard-1/4 spoon

Curry leaves – 1 sprig.

Chilli powder – 1 t spoon

Asafoetida – 2-3 pinches

Turmeric – less than 1/4 spoon

Cumin Powder – 1 t spoon.

Coriander leaves – 1 table spoon fine chopped.

Salt as per taste.

Method:

In a small vessel heat some water and add in the peeled and sliced taro slices and simmer for 4 minutes.

Put off the flame and in a colander strain it and hold it under a open tap for 30 seconds.

This step is done to remove the slimy texture.

Now heat another cup of water and boil the taro for two more minutes.

Add salt and the tamarind paste and keep aside.

In a pan heat the ghee and add in mustard and curry leaves and as it sputters toss in the diced tomatoes and sauté for a minute.

Now add salt, turmeric, asafoetida, cumin powder and chilli powder and sauté for about two minutes.

Finally add the cooked taro slices and lightly mix them.

Sauté on low flame for another two minutes and garnish with finely chopped coriander leaves.

Brined Baby Beets Raita

Bought some baby beets which looked tender and could be pickled or brined.

So prepared them for brining and stored the jar in the refrigerator for a month.

Today made some raita from the grated brined beet.Loved the raita and enjoyed it with hot steaming rice and rasam.

Simple and appetising meal….

Ingredients:

Brined Beet Raita

Brined Beet- 2 small grated.

Hung curds-1 bowl

Salt if needed as the beet is brined.

Oil-1 t spoon

Asafoetida-2-3 pinches.

Mustard -1/4 spoon

Green chillies- 2 finely chopped.

Method:

In a bowl add the hung curds and the grated beet. Check if salt is needed.

Heat a small pan and add the mustard, Hing and chopped green chillies and pour it over the beet and curd mixture.

Mix well and enjoy as it or refrigerated.

Continue reading “Brined Baby Beets Raita”

Suran Kootu

This is a no heat or cook dish.

Ingredients

Yam – 1 piece

Bedgi chillies-4 to 5

Guntur chilli – 2

Mustard-1/4 spoon

Methi – 6 to 8 seeds

Coriander seeds -1 t spoon

Hing -2-3 pinches

Tamarind – size of a chana.

Coconut -3 table spoons.

Coconut oil -1 small Vati (for frying the suran pieces)

Salt as per taste.

For tempering

Mustard -1/2 spoon

Coconut oil 1 table spoon

Curry leaves – 1 sprig

Method:

Clean the yam and remove the peels.

Now slice it into very thin and small bits

Apply a little salt and keep aside for about 10-15 minutes.

Squeeze out the excess water from the yam and keep aside.

In a small pan heat the oil and fry the suran pieces till golden and crisp.

Drain them on a paper towel.

Now in a spoon of oil roast the mustard, coriander, chillies, methi and Hing until you get a nice aroma.

Now grind all the above roasted ingredients with the grated coconut and tamarind adding about 1/4 glass of water.

Add the ground mixture to the suran and mix well.

You may add salt if needed as the suran has salt.

Mix well and give the tempering of mustard and curry leaves in coconut oil.

Malai Kofta

Ingredients:

  • Paneer- 100gms grated.
  • Cashew nuts- 1/2 handful
  • Coriander leaves-3-4 sprigs
  • Red chilli powder-1/4 spn
  • A pinch of turmeric
  • Green chillies-2 small
  • Milk-1/2 cup
  • Cream-1 table spoon
  • Jeera powder(coarse)-1/4 spn
  • Potao- medium sized boiled and mashed.
  • Onions-2 chopped
  • Tomato-1 small chopped
  • Ginger- 1/4 inch piece
  • Garlic-6-7 cloves
  • Salt to taste
  • Kasuri methi-1/4 spoon
  • Oil or butter-2 table spoons.

 

 

  • .Oil for frying the koftas.

Method:

Take a kadai and add oil or ghee and saute the chopped onions, ginger and garlic until it is translucent. Add the green chillies,cashew nuts and coriander leaves and saute for another 3 minutes.Put off the flame. Once it cools grind it to a smooth paste by add little milk.

For the Koftas:

Mash the potato and add in the grated paneer and add some salt and make balls and deep fry them.

In the same kadai take a little butter and add the ground mixture and saute on low flame . Add the jeera and red chilli powder and salt to taste.Saute the masala till it begins to leave the sides of the kadai.

Add in the koftas and  the kasuri methi.With a closed lid allow it to simmer for 2 mins and then add the cream.Malai Kofta is ready.

Tomato Mint Rice

Ingredients

Rice-1 cup

Onions-1 big or 2 medium.

Tomatoes-2 chopped

Ginger-1/4 inch piece

Garlic-5-6 cloves

Mint 4-5 sprigs

Coriander- half handful finely chopped.

Ghee-2 table spoons

Red chilli powder-1 small spoon

Green chilli-1 slit

Salt to taste.

2 cups of hot water.

Method:

Heat some ghee in a kadai and add in the chopped onions, ginger, garlic, slit green chilli,coriander leaves and mint leaves and finally add the chopped tomatoes.Fry for about 5 minutes. Allow it to cool n grind to a smooth paste.

In the same kadai add a little ghee and then fry the masala for about 5 mins n add the washed rice(wash n strain it dry) to the paste. Add the hot water and salt to taste.

Now take a tava n heat it on high flame n add a drop of oil to the tava and when it turns smoky lower the flame. Keep the kadai on the tava and cook on low flame for about 20 mins.the tomato rice is ready n goes well with tomato n onion raita with hung or thick curds.

Palak Paneer

Ingredients:

1 bunch Palak.

  • Blanch the leaves in hot water and strain them and put them in cold water and strain.Add drops of 1/2 a lime over the palak and keep aside(To retain the green colour)

Paneer cubes-1/2 cup.

Chopped Onions- 2

5-6 Cloves of garlic,

Small  piece of ginger

Green chillies-3 slit

Kasuri methi-1/2 spn

Salt to taste.

Oil / Ghee -3 table spoons

1 Tablespoon  Cream
Take oil in a pan and add in the chopped onions, garlic, ginger and finally the slit green chillies. When it cools blend all the above ingredients and also the palak.

Take some oil and saute the above paste till its cooked. Add the paneer cubes, salt to taste and rest of the peeled lemon drops. Rub the kasuri methi between the palms and add to the dish.Mix well. Add cream on the top and the dish is ready.

You may add a pinch of Garam masala  if you wish.