Tuesday, May 19, 2009

Raw Mango Chutney

Today it rained heavily. Monsoons are here in Blor and it is time to rejoice! I craved to eat raw mango achaar, the one mom makes. I thought I'll try an easier version tonight :-)

1 Medium sized raw mango, chopped in small pieces
1 green chilly chopped
1 tsp crushed jaggery
1/2 tsp mustard seeds
1/2 tsp oil
4 tbsp water

Temper mustard seeds in oil. Add chopped mango pieces and green chillies and cook covered till the pieces are semi-transparent. Add jaggery and water and cook covered till done. Remove lid and cook on high flame till the water had dried and chutney is sticky. Serve hot or cold.

Friday, May 15, 2009

Rava-Ragi idli

I got some ragi flour this time with my grocery shopping. Ragi is quite healthful and I was wondering how I'll use it, since I don't know the various ways in which it is cooked in the South. I decided to add some to the rava idli batter I had made. It turned out good :) My tried and tested recipe:

2 cups idli rava
2-3 tbsp ragi
1 cup dahi
chopped coriander, green chilly, salt
1/3 tsp baking soda (soda-bi-carb)
1/4 tsp eno salt
Some colourful chopped veggies (carrot, french beans) and curry leaves (optional)

Mix all ingredients in the idli rava (if you are in the mood for it, you can roast the rava with mustard seeds in 1 tsp oil till it turns a darker color) Add water if needed and make a thick batter. Keep separate for atleast 10 minutes.
Use a microwave-safe idli stand. Add 1 cup boiled water to the pan, and smear the moulds with a little oil. Add baking soda and eno salt at the last stage and immediately drop spoonfuls of batter in the moulds. Microwave on high for 2-3 minutes. Soft spongy healthy idli is ready. Serve with pudina chutney and podi :)

Pudina Chutney

I had some left over pudina. I never buy dhania and pudina cos I can never wait to garnish my food. Chandan got it cos he is the perfectionist d he makes awesome pudina raita. I am alone these days with no Niket and no Chandan, and I am sticking to making less-than-20-minute dinners. I made rava idlis but it did not taste well without any chutney to go with it. So i thought I'd give pudina chutney a try. Here goes the recipe:

1 bunch fresh pudina (mine wa dried)
1 onion and 4 green chillies (vary the green chilly as per taste)
tamarind small ball
1 tablespoon peanuts
¼ teaspoon cumin
½ teaspoon salt, or to taste
Soak tamarind in quarter cup of warm water for about ten minutes to soften, so that it can blend well. Meanwhile wash and pluck the pudina leaves and also tender stems. Peel and slice onion to big chunks. Cut chillies to two pieces and remove stems.

Heat oil ,aAdd cumin for few seconds. Add the onion and chillies. Saute to pale brown. Keep separate.

Put peanuts in food processor and dry grind. Then add the roasted ingredients, pudina, salt and the tamarind along with the water it soaked in. Blend until it is smooth. Enjoy with raagi idli :)

Easy Coconut barfi

  • 3 cups of fresh/dessicated coconut (fresh gives the best results)
  • 1 can of sweetened condensed milk
  • 1 tbsp cardamom powder
  • 5 tbsps ghee
  • 1 cup almonds chopped for garnish
  • Put the grated coconut in a micro-wave safe bowl and put on high for 5 minutes stirring in between.
  • The coconut juices should dry up. Add the ghee and mix well. Keep for another 5 minutes stirring in between. Cook till the ghee begins to separate.
  • Now add the condensed milk and keep o high for 3-4 minutes stirring in between. The mixture should begin to leave sides.
  • Add the cardamom powder, mix well.
  • Grease a large platter, put the fudge on it and smooth out into a thick layer. Top the entire surface with the slivered almonds.
  • Allow to cool a little and cut into squares while still warm.
  • Allow to set, remove from the platter and store in an air-tight container.

Easy Kalakand Recipe

Low fat paneer grated or crushed- 1 cup
Condensed milk 1 cup
Elaichi for flavor
Pista for garnish

Mix paneer and condensed in a microwave-safe dish and keep on high for 5-6 minutes
Check if the mixture has thickened and is slight aromatic, it should leave the sides.
Add elaichi powder and mix well, pour in a dish.
Allow it to cool for 2-3 hours and Cut into shapes.
Serve chilled.