Wednesday, July 27, 2011

Cucumber Sambar

       
       Doesn't this sounds interesting.When i heared about cucumber sambar for the very first time i was also surprised how it's done.When my MIL taught me this sambar i was very impressed and was tasty too.So now i'm sharing the recipe with you.As i did this for very first time and can say an experimenting process,so i did it in very less quantity and with a small cucumber too.







Ingredients

Cucumber 1 no
Onion 1 no
Tamarind pulp 1 1/2 tbsp(thick)
Jaggery(optional) 1 tsp
Turmeric Powder 1/8 tsp
Water Req
Salt Req          
                                                                                                                    

To roast and grind : 

Urad dal 1 tsp
Channa dal 2 tsp
Dhania 1 tsp
Cumin seeds and pepper 1/2 tsp
Fenugreek 1/4 tsp
Red Chillies 3 nos
Grated coconut 3-4 tsp
Hing 1 generous pinch


Seasoning :

Mustard Seeds 1/4 tsp
Curry leaves Few


Method :

1.Peel the cucumber skin and cut into cubes.






2.Roast all the items given in the roast and grind column one by one.Add the grated coconut finally and allow it to cool and then grind as a paste by adding required water.







3.Now take wok/kadai and season with the seasoning items.Then add onion and saute for few seconds.No need to saute till the onion turns transparent.





4.Now add the tamarind pulp, jaggery, turmeric powder , salt and water.Then add the cucumber and boil it till the cucumber becomes soft(but we prefer little crunchy).






5.Once the cucumber becomes soft add the grind-ed paste and if required add salt and water and allow it to boil.






6.Now the sambar is ready.Serve it with hot rice,ghee and appalam.









Notes :


1.If the spicy is not enough can add even red chillie powder.

2.While the roasting the items given in the roast and grind column take care that it doesn't burn as it will give a bitter taste as fenugreek will taste bitter if its burnt.

3.Channa dal and grated coconut will thicken the gravy.So while adding more quantity should not add more.

Tamarind Pulp:

   Normally i use to soak tamarind in water in more quantity along with salt for around 1hr.Then will grind in the mixie and make it as a paste and will strain it.Then will keep on fire in low flame and make it warm and store in a air tight container and refrigerate.This will come for more than 2 weeks and i will be using this tamarind pulp for all day to day cooking.


Sending to Signature Recipes hosted by Saras




Monday, July 18, 2011

Jackfruit Halwa(Repost)

         
            This is the first time i had jack fruit halwa which i learnt from my mom and that too preparing myself and was really tasty.I need to tel that i was scared to do because never prepared any sweets before but still wanted to give a try.So after satisfying myself that i can do it, i started preparing and for my surprise i did it in very short time and that too came out to be good.So jack fruit halwa goes like this.






Ingredients :

Jack fruit(chopped) 3 cup
Sugar 2 cup
Milk 1 cup
Grated coconut 1 1/2 tbsp
Ghee(optional) 1 - 2 tsp


Method :


1.Chop the jack fruit to very tiny pieces.





2.Boil the milk and add the chopped jack fruit pieces.






3.Stir the jack fruit now and then by keeping in low flame and close the lid.Close the lid and stir till the entire milk is absorbed.





4.Once the milk is absorbed add the sugar and grated coconut.






5.Now keep on stirring the halwa in medium flame and can see its becoming watery as the sugar will tend to leave water.






6.Now mix without taking hand and should be careful as it may splutter.Should keep on mixing till the sugar is well absorbed.(i.e. if we take the halwa little and put in the plate,sugar and jack fruit should be together.The water in the sugar should not be separate and jack fruit separate.)





7.Once the halwa is done put off the fire and add ghee and mix well.Now the yummy yummy halwa is ready to serve.





Notes :


1.In case if the jack fruit is too sweet can reduce the sugar according to that.




Sending this to Kerala Kitchen's July '11 event hosted by Magpie  of Magpie recipes.





Sending this to  Umm Mymoonah's Any one can cook series 26.








Sending this to MMK-Indian Mithai Mela hosted by Kalyani.




sending this to the event Celebrate Sweets/Desserts hosted by Rak's.


Thursday, July 14, 2011

Sambar Podi/Powder

          This is my mom's version of sambar powder.When my mom prepare's sambar everyone use to tel that is similar to hotel sambar.Even my cousin's also use to ask my mom for the recipe.I generally don't like ready made powders so i always prefer to prepare this by myself.This is the only one thing which i do for my mom in her kitchen hehehehe.





Ingredients :

Hing(bar)3-4 tiny pieces 
Fenugreek 1 tsp
Pepper 1 tsp
Channa dal 1 1/2 tbsp
Dhania 2 tbsp
Red chillies 1 cup
Salt(crystal) 1 tsp
Curry leaves(sundried) Few







Method :


1. Take 1/4 tsp of oil in a wok and add the hing and wait for 3 sec and once its roasted on both the sides add the ingredients one by one in the order given in the ingredients column and fry everything except red chillies,salt and curry leaves.

2.Once all the items are roasted remove from the wok and put the red chillies,salt and curry leaves.
Fry till the red chillies is fried and take care no to burn it.

3.Now powder the red chillies first and late add other ingredients and powder on the pulse side.




Notes :


1.While roasting the ingredients should take care no to burn.Particularly fenugreek as it will give a bitter taste if is burned.

2. Oil is just for roasting the hing.

Wednesday, July 6, 2011

Easy Mutter Pulav


      This is easy,simply and tasty mutter pulav and we can prepare in no time. Even if we don't know cooking also we can prepare it easily and that too tasty.This recipe i got from my friend. Don't know from where she got the recipe. If this is any one of ur recipes kindly let me know.
       I used normal rice as my hubby don't like basmati rice.So i have given the water measurement according to that.





Ingredients :
       Here cup i've used is small cup(100gms) and all the measurements according to that.

Rice1 1/4 cup
Frozen peas 1/2-3/4 cup
Onion 1(big sized)
Ginger garlic paste 1/2 tsp
Onion 1 medium size
Water 3 cups
Milk 3/4 cup
Green Chillies 2 nos
Cilantro 1/2 fist
Coriander powder 1/2 tbsp
Cumin powder 1/2 tsp
Salt Req


Seasoning :

Oil/ghee 1 tbsp ( approx)
Cinnamon 1 inch piece of 2
Cardamom 2
Cloves 2
Green Chillies 2 nos
Cashew Few
Bay leaf 1



    I am not able to take step wise pictures as i prepared in the morning time and was in a hurry to pack for my hubby lunch box.So kindly adjust with the photo clarity also.



Method :


1. Soak rice for 30 minutes.
2.Pour oil/ghee in a cooker and put the items given in the seasoning column and saute for few minutes.
3.Then add the onion and ginger garlic paste and fry till the onion becomes transparent.
4.Now add the rice and saute for few minutes so that after cooking the rice wont be sticky.
5.After that add the water,milk,cilantro,coriander powder,cumin powder and salt.
6.Once the water boils add the frozen peas and close the lid.
7.When the steam starts coming put the whistle and when first whistle is about to come reduce the flame to minimum and keep for 8 minutes (or) up to 3 whistles.
8.Now serve the hot mutter pulav with any kind of raitas.




Notes :


1.Can cook using basmati rice but have to adjust water and milk.
2.Take the water and milk measurement together.(i.e)  if water is 1 1/2 cup then milk will be 1/2 cup for 1 cup basmati rice.
3.Try not to skip milk as it will give a nice flavour to the rice.
4.In case of adding fresh peas can add even little less than what i have mentioned.


Sending this to Any one can cook series of  Umm Mymoonah