This is very easy to make and tasty.
Ingredients
3 large Zucchini cut into bite size pieces
1 tsp cumin seeds
1 tsp ajwain seeds
2 Tbsp gram flour (Besan)
1/2 tsp chilli powder
1/2 tsp turmeric powder
1 tsp cumin powder
salt to taste
1 Tbsp Oil
Method
1) Mix Gram flour, chilli powder, cumin powder, turmeric powder and salt together and mix it with the cut Zucchini and keep aside.
2) Heat Oil in a pan, add cumin and ajwain seeds and let them splutter
3) Add the Zuccini and stir-fry until the spices are covered and Zuccini is tender and crispy.
4) Server with Hot rice or Roti.
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Monday, August 24, 2009
Friday, July 31, 2009
Garden as of 31st July
Monday, July 20, 2009
Garden as of July 17th
Monday, June 29, 2009
Backyard Vegetable Garden
Recently I have been busy with the vegetable garden and not finding time to blog recipes. Since I am doing this first time here in US i am still learning many things and i think i started late in the season. Also some of the indian vegetables which i started indoor from seed did not transplant well and i feel they are growing very slowly. Looks like some plants don't transplant well. I bought tomatoes, peppers, beans, brinjal from the garden center and transplanted. Tomatoes and beans are doing great. I am not really happy about the peppers and Eggplant. They are growing slowly and also peppers have some curl on the leaf which is stopping the growth.
Here are some pictures of the plants as of today. I hope they grow and start furiting before the season ends.
First Tomatoes still not riped
Beans started flowering
This bed has watermelon, bitter gourd, cucumber and OKRA, growing slowly
Tomatoes growing good, Peppers and Eggplant not growing great
More Tomatoes growing good
Beerakaya, OKRA, Chikkudu, Chilli and Pudina growing slowlyyyy
Bitter Gourd growing okay..
Here are some pictures of the plants as of today. I hope they grow and start furiting before the season ends.
First Tomatoes still not riped
Beans started flowering
This bed has watermelon, bitter gourd, cucumber and OKRA, growing slowly
Tomatoes growing good, Peppers and Eggplant not growing great
More Tomatoes growing good
Beerakaya, OKRA, Chikkudu, Chilli and Pudina growing slowlyyyy
Bitter Gourd growing okay..
Monday, April 27, 2009
Eggless Pineapple Cake
Ingredients
1-1/4 cup all purpose flour/maida
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cardamom powder
1/4 teaspoon salt
1/2 can (7oz) condense milk (sweetened)
1/2 cup butter (melted)
1 20 oz can crushed pineapple (Drained and save the juice)
Method
1. Preheat the oven at 325 degrees F
2. Grease 9 inches round cake pan
3. Mix together flour, baking powder, baking soda, cardamom powder and salt in a bowl. Add 1/2 cup crushed pineapple, 1/2 cup pineapple juice, condensed milk, butter and gently fold everything together.
4. Pour the mixture in the cake pan and Bake for 30 mins or until the knife inserted comes out clean.
5. Remove the cake from Oven and let it cool for couple of mins. Keep a plate on top of the cake pan and turn the cake to transfer onto the plate. Prick the cake with fork and brush with remaining pineapple juice(while the cake is still hot).
1-1/4 cup all purpose flour/maida
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cardamom powder
1/4 teaspoon salt
1/2 can (7oz) condense milk (sweetened)
1/2 cup butter (melted)
1 20 oz can crushed pineapple (Drained and save the juice)
Method
1. Preheat the oven at 325 degrees F
2. Grease 9 inches round cake pan
3. Mix together flour, baking powder, baking soda, cardamom powder and salt in a bowl. Add 1/2 cup crushed pineapple, 1/2 cup pineapple juice, condensed milk, butter and gently fold everything together.
4. Pour the mixture in the cake pan and Bake for 30 mins or until the knife inserted comes out clean.
5. Remove the cake from Oven and let it cool for couple of mins. Keep a plate on top of the cake pan and turn the cake to transfer onto the plate. Prick the cake with fork and brush with remaining pineapple juice(while the cake is still hot).
Tuesday, April 21, 2009
Mushroom-Matar (peas) Curry
Ingredients
2 cups of sliced mushrooms
1 cup green peas
1 cup chopped tomatoes
1 tsp grated ginger
2 Tbsps chopped fenugreek leaves or dry fenugreek leaves
1 tsp red chilli powder
2 tsp coriander powder
1 Tbsp oil
1 tsp cumin seeds
Pinch of turmeric powder
½ tsp lemon juice (optional)
Salt to taste
Method
1) Heat oil in a pan, add cumin seeds. Once they crack add turmeric powder, grated ginger, chopped tomatoes, chilli powder, coriander powder, salt and cook for 4-5 mins or until tomatoes are soft and reduce to half.
2) Add mushrooms and peas and add fenugreek leaves after mushrooms are half cooked and cook until mushrooms are cooked. Turn off the heat.
3) Add lemon juice at the end and serve hot with Steamed rice or Roti
2 cups of sliced mushrooms
1 cup green peas
1 cup chopped tomatoes
1 tsp grated ginger
2 Tbsps chopped fenugreek leaves or dry fenugreek leaves
1 tsp red chilli powder
2 tsp coriander powder
1 Tbsp oil
1 tsp cumin seeds
Pinch of turmeric powder
½ tsp lemon juice (optional)
Salt to taste
Method
1) Heat oil in a pan, add cumin seeds. Once they crack add turmeric powder, grated ginger, chopped tomatoes, chilli powder, coriander powder, salt and cook for 4-5 mins or until tomatoes are soft and reduce to half.
2) Add mushrooms and peas and add fenugreek leaves after mushrooms are half cooked and cook until mushrooms are cooked. Turn off the heat.
3) Add lemon juice at the end and serve hot with Steamed rice or Roti
Saturday, April 11, 2009
Bobbatlu-Poli
I made bobbtlu for sri ramanavami and brought them to work to create a festive environment here. Everyone liked them very much. It is quite a time consuming process but it is worth the effort. here is the recipe
Ingredients
1 cup Chana dal(bengal gram Dal)
1 cup Jaggery or sugar(adjust to your taste)
1 1/4 cups maida/all purpose flour
1 tbsp clarified butter/ghee
1/2 tsp cardamom powder
3 to 4 Tbsps fresh grated coconut (optional)
salt to taste
Oil
Method
1) Mix the maida/all purpose flour with pinch of salt and enough water to make a very soft and sticky dough. add 1 -2 Tbsps oil and knead the dough well, cover and keep aside.
2) Pressure Cook the chana Dal until soft. Drain water and cool. Grind the Dal with Jaggery or Sugar to a smooth paste. In a heavy bottemed wok, cook this paste at low heat so that the paste becomes hard enough to make into a ball. Remove from heat, mix the cardamom powder, grated coconut, pinch of salt and combine well. Make a small lemon sized balls and keep aside.
3) Take a plastic sheet (I used a ziploc cover) grease it with a little oil and use it to shape the bobbatlu. Grease your fingers with oil and take a small portion of the dough (smaller than a lemon size) and expand it little bit, keep the Chana-Jaggery ball and cover it with the dough and press again to form a circle shape of about 6 inches diameter.
4) Roast both sides in a Tawa/flat Pan until brown spots appear.
Serve warm with Ghee (Clarified Butter). Some people mix this with milk also and eat.
You can store them in air tight container in refrigerator upto 1 week.
Sending this to Mithai Mela Hosted by Srivalli of Cooking 4 all seasons.
Ingredients
1 cup Chana dal(bengal gram Dal)
1 cup Jaggery or sugar(adjust to your taste)
1 1/4 cups maida/all purpose flour
1 tbsp clarified butter/ghee
1/2 tsp cardamom powder
3 to 4 Tbsps fresh grated coconut (optional)
salt to taste
Oil
Method
1) Mix the maida/all purpose flour with pinch of salt and enough water to make a very soft and sticky dough. add 1 -2 Tbsps oil and knead the dough well, cover and keep aside.
2) Pressure Cook the chana Dal until soft. Drain water and cool. Grind the Dal with Jaggery or Sugar to a smooth paste. In a heavy bottemed wok, cook this paste at low heat so that the paste becomes hard enough to make into a ball. Remove from heat, mix the cardamom powder, grated coconut, pinch of salt and combine well. Make a small lemon sized balls and keep aside.
3) Take a plastic sheet (I used a ziploc cover) grease it with a little oil and use it to shape the bobbatlu. Grease your fingers with oil and take a small portion of the dough (smaller than a lemon size) and expand it little bit, keep the Chana-Jaggery ball and cover it with the dough and press again to form a circle shape of about 6 inches diameter.
4) Roast both sides in a Tawa/flat Pan until brown spots appear.
Serve warm with Ghee (Clarified Butter). Some people mix this with milk also and eat.
You can store them in air tight container in refrigerator upto 1 week.
Sending this to Mithai Mela Hosted by Srivalli of Cooking 4 all seasons.
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