Monday, July 28, 2008

Vegetable cutlets

How do you make sure your carnivorous husband gets to eat some veggies and you get to eat some fried stuff ????

How do you make sure that you use all those about-to-rot veggies in the Fridge ?

How do you make sure that you prepare something for your guests which has
unanimous acceptance ?

How do you make sure that the bread crumbs lying around for exactly 5.5 months are used ? (Please note that bread crumbs are good for 6 months)

The answer to all the above questions is "Prepare vegetable cutlets" :-)

Ingredients :

Potato - 3 large ones
Onion - 1 medium sized one
Beetroot - 1 large one
Carrot - 2 large ones
French beans - 10 nos.
Fresh green peas - handful :-)
Coriander - small bunch
Garam masala - 2 spoons
Chilli powder - 1 spoon
Bread crumbs - as per requirement
Oil - for shallow frying

Method :

Par boil all these vegetables except for the onions. Do add some salt while you are cooking them.
Chop the onions into fine pieces and mix with the chopped coriander, garam masala, chilli powder and the vegetables and mash well. Adjust salt as per your taste. Shape them into what you desire, cover them with bread crumbs and shallow fry on medium flame in some oil. All you health concsious people, unlike me, could bake them. Serve hot with mint chutney. Acua

Friday, July 25, 2008


If someone asks me which is the quickest dish that one could make, the prompt reply would be payasam. I do pooja once a week on Thursdays and make sure that both me and the almighty get to eat something sweet. Payasam is the one that comes to my rescue as i would have to rush to office after finishing up pooja. My son and husband aren't complaining since i share it with them too. If i am really really busy, this is what they get to eat for breakfast. Thank god they don't have any aversion to nuts, ghee or milk ;-)..else am in a fix.

Most of the smaller kind of festivals get to see only Payasam. Okay, festivals except for Sankranti, vinayaka chavithi, Varalakshmi vratam, Deepavali and After i got married to C, Christmas are considered small.. at least in my family.

Ingredients :

Vermicelli - 1 cup
Sugar - 3/4 cup
Milk - 3 cups
Ghee - 3 spoons
Cashew nuts - 10 nos. (Roasted in ghee)
Raisins - 10 nos. (Roasted in ghee)
Cardamom - 2 nos.

Method :

Roast the vermicelli in a spoon of ghee. Nowadays you get toasted vermicelli in the store, if you have this, then you could avoid roasting. Else, roast till the vermicelli turns golden brown. Meanwhile, in an other vessels, bring milk to boil. Once the milk comes to boil, add the roasted vermicelli and the roasted nuts and raisins. Let the vermicelli get cooked for 5 mins. Overcooking will result in gooey mass rather than payasam ;-) ... At this stage add powdered cardamom and turn off the heat. Add sugar at the end. Note that some times due to the chemicals added to sugar to remove the impurities, the milk could curdle. Hence, add it at the end. Serve Hot/Cold.

Thursday, July 17, 2008

Tomato pachadi

My love for certain things is never ending. My ammumma is an expert in making chutneys. She could turn the most boring stuff into the most sought after stuff with her magical chutneys and pachadis. I know many of you would hate idlies, but with a person like my ammumma around, you never get to crib. First because she wouldnt care if you didn't eat something because you feel its boring. Second, she makes these yummy chutneys, that you hardly think about cribbing. I am not a very good cook as of now, but when i become one, i want to be like my ammumma.

This chutney is like the saviour when everything else fails you. I love tangy stuff, be it tamarind or tomatoes. So, this is THE combo that would suite my jihva ;-)

Ingredients :

Tomatoes - 6 ripe ones
Tamarind - Gooseberry sized
Chilli powder - 2 spoons
Salt - to taste
Mustard - 1/2 spoon
Asafoetida - 1/4 spoon
Turmeric powder - 1/4 spoon
Oil - for seasoning

Method :

Cut the tomoatoes into tiny pieces. Add some oil in a wok. When the oil is hot, add the tomatoes, tamarind and the turmeric powder. Cover and cook until half done. At this stage add the salt and let it cook till the juices start evaporating. When the tomoatoes start getting really gooy, mash them with a spoon nicely. Turn off the heat and then add the chilli powder. Season with some oil, mustard seeds and asafoetida. Your chutney is ready to be served with rice, roti and even toast.

Tuesday, July 15, 2008

Aratikaya vepudu (Raw Banana stir fry)

Raw Banana stir fry is a very simple and wholesome dish and can be prepared in less than 15 mins. I love it with Sambar, Dal, Curd and just as it as a starter :-)

Ingredients :

Raw Banana - 3 No.s
Chilli powder - 2 spoons
Cummin powder - 1 spoon
Salt - To taste
Oil - for shallow frying

Method :

Peel the raw banana's and cut them into cubes. Usually they change to black color after sometime. You could put them in water mixed with some curds (very little amount). This would stop these cubes from changing color. Heat the wok and pour 2 spoons of oil. When the oil is really hot, drop in one cube and make sure that its instantly starts getting fried. This is the indication that it is ready. Add the rest of the cubes and gently toss to cover all the cubes with the oil. Cover it and cook till half done. Now, add the cummin powder and fry till the raw smell of the cummin powder vanishes. At this stage add the chilli powder and salt. Fry till golden brown. Serve hot with Rice.

Friday, July 11, 2008

Masala vada

Okay ! I dont know why we call it as Masala Vada in my place and city... But, the rest of the world seem to be calling this 'Paruppu Vada' .... Whats in the name ? As long as it is crunchy, spicy and deep fried am happy ;-)

Ingredients :

Gram Dal - 3 cups
Onion - 2 large ones
Chillies - 10 nos.
Cilantro - small bunch
Curry leaves - a few
Garlic pods - 5
Oil - For deep frying
Salt - To taste

Method :

Soak the Gram dal Over night. Set aside a small portion of the soaked dal and grind the rest of it
along with green chillies and Garlic pods. hop the onions into the tiniest bits possible. Chop the cilantro and curry leaves into tiny bits. Mix all the chopped stuff into the ground batter along with the soaked dal kept aside (i like mine with a few whole dals). Shape them into disc's and deep fry until golden brown.

Note :

In case you have added more water and you are unable to shape them into disc's, you could add some besan (gram flour) to it.

Thursday, July 10, 2008

Kobbari senagapappu pachadi

Kobbari senagapappu pachadi or Coconut with bengal gram chutney is a family favourite. It goes well with both rice and tiffin varieties. When we are out of jam, we even use it as our sandwich spread. Yup ! Thats me obsessed with pachadis. The quantity of chutney i eat with dosa or idly is more than the actual weight of the idli or dosa :-).... I just love chutneys. I can eat my l with just rice, pachadi and a papad. It used to be always like that before wedding. But, dear husband is not every fond of pachadi's except for the ones with coconut. So, i tend to get creative and experiement with combinations of coconut and lentils.

Ingredients :

Coconut - 1 cup
Bengal gram Dal - 1/2 cup
Red chillies - 10 nos
Cummin - 1 spoon
Mustard - 1 spoon
Split black gram dal - 1 spoon
Bengal dram
Salt - to taste
Curry leaves - 5-6

For tempering

Oil - 1 spoon
Cummin - 1/2 spoon
Mustard - 1/2 spoon
Split black gram dal - 1/2 spoon

Method :

Fry the gram dal, coconut, cummin, split black gram and mustard is a spoon of oil in a wok. It would look
something like this.

Let it cool to room temperature. Make sure you always grind stuff only once it is cool. Saves both the mixer and the ground stuff. Chutney/pachadi ground when the ingredinets are hot, tends to get spoilt much quicker. Temper with cummin, mustard,black gram and curry leaves. Serve hot with Rice and ghee. You could add some water while grinding. Depending on what you want to serve this pachadi with, add water. i.e. add more water if you want to serve with dosa/idli/upma.

Simple Aloo and Tomato subji

I usually prefer something tangy with my puri. Not that i dont like chana masala and all that, but, if i prepare something as heavy as chana masala for breakfast, lunch goes for a toss and we end up eating very less for lunch. Hence, i try to keep it simple :-)

Ingredients :

Potato - 1/4 Kg
Tomato - 3 large ones (i use the tangy ones)
Green chillies - 3 nos.
Onion - 1 large one
Coriander leaves - a small bunch
Curry leaves - a few
Ginger garlic paste - 1 spoon
Turmeric - 2 pinches
Coriander pwdr - 1 spoon
Cummin powder - 1 spoon
Salt - to taste

For tampering:

Cummin seeds - 1/2 spoon
Mustarf - 1/2 spoon
Oil - 1 Spoon
Method :

Heat the pressure cooker. Add the oil and once it is hot, add cummin, mustard and the curry leaves. Let the mustard splutter. Once done, add the onions and fry till golden brown. At this stage add the turmeric, cummin and coriander powder. Once these start giving out a nice aroma, add the ginger garlic paste. Fry for a few seconds. Add the tomatoes and a little bit of salt. The reason for the salt is that, it would let the tomatoes get mushy faster. Once the tomatoes start giving out the juices, add the potatoes. Add some water (make sure you add only as much as required) and adjust salt to suit your taste. Pressure cook this for 3 whistles. Garnish with coriander leaves and serve hot with Roti/Puri/Rice.

This would get done in a jiffy. You could use it as a sandwich filling also, provided you have not added too much water. Even if you had, just refrigerate and voila ! you have a sandwich filling ready.