What are you cooking today?

Sunday, February 28, 2010



2 cups Raw rice
8tbsp Urad dal
1/2 tsp fenugreek seeds
1 cup grated coconut
1/2 cup cooked rice
1tbsp curd/yogurt
1/2tsp Sugar

How to:
  • In a bowl, soak rice, urad dal and fenugreek seeds for 4 hours.
  • Grind them in mixer or grinder or blender along with coconut and cooked rice.
  • Add sufficient water and make a fine paste.
  • Transfer the batter into a container and add sugar, salt and yogurt.
  • Now wash the grinder/blender with 2 cups water and pour it in a sauce pan.
  • Cook the washed water in the stove, stirring continuously and switch off when it turns semi-solid like yogurt.
  • Let it cool and mix it with the batter.
  • Now place the container inside the convection oven overnight with oven light on and ferment it.
  • Next morning, you can see small bubbles all over the batter that shows the batter is fermented well. It won't rise or doubles like dosa batter.
  • Let it be little watery when compared with dosa batter.
  • In a non-flat bottomed deep pan, pour a big spoonful of batter, lift the pan and tilt in a circular motion so that the corners are thin and center is thick.
  • Add a tsp oil around and cook with lid closed. Cook on one side only, do not flip it.
  • Also try this floral aapam by tilting the pan with batter in front and back, left and right, and cross up and down.
  • Remove it from the pan and serve hot.
Wanna bite? Try this spongy Aapam today.

Chickpea Curry/Kadalai Curry


1/2 cup Garbanzo beans/Chickpeas
1 onion diced
2 tomatoes diced
1/2 grated Coconut
1tbsp ginger-garlic paste
1tsp Fennel seeds
1 Cinnamon stick
1tbsp Chilli powder
1 1/2tbsp Coriander powder
How to:
  • Soak the chickpeas overnight in a bowl with 4 cups of water. They become soft and doubles in size.
  • Pressure cook the chickpeas with enough water along with salt.
  • In a skillet, heat oil and add onions and saute until it turns golden brown.
  • Now add diced tomatoes and cook till it gets mashed up.
  • Let it cool and grind it with the coconut and make a fine paste.
  • Heat oil in a skillet, add fennel seeds, cinnamon and ginger-garlic paste. Cook till the raw smell disappears.
  • Now add the ground mixture and cook well along with a 1 1/2 cups water and salt.
  • Add chilli powder and coriander powder and cook. Make sure there is sufficient water, as the masala may get burnt at the bottom.
  • Once the raw coconut smell disappears, add the cooked chick peas and cook for further 2 mins.
  • Adjust the salt for taste and garnish it with cilantro.
Yum! Yum! Yum!

Sending this recipe to the event "Cooking with Whole Food - Legumes & Beans (CWF - LB)" by Nithu Bala. Also check  



4 cups 2% Milk
1/4 cup Yogurt (store bought)
How to:
  • Microwave the milk in oven safe bowl for 6 mins. Cooking time may vary depending on the watts of your microwave oven.

Or You can also bring the milk to a boil in the kitchen stove.

  • When the milk is lukewarm, add the yogurt bought from Indian store.
  • Its better to insert a clean finger inside the milk to find the warmth before adding the yogurt.
  • Stir the milk and keep it inside the convection oven with oven light on.
  • Keep it overnight.
Home-made curd is set.
During winter times, its really tough to set the curd,
  • You can place the milk bowl overnight inside the convection oven with oven light on.
  • If you don't have oven light, place the milk bowl in the convection oven and bake at 400 degrees for 2 mins, and let the bowl stay in the warmth overnight.
As Curd is a staple in Indian homes, many buy yogurt from stores as the curd doesn't set well during cold weather. Now you can try it at home.

Saturday, February 27, 2010

Potato Fry


1 Russet potato
1tbsp chilli powder
1/2tsp mustard seeds
1tsp Urad dal
4-5 Curry leaves

How to:
  • Heat oil in a skillet, add mustard seeds, when the crackle add urad dal and curry leaves.
  • Now add thinly sliced potato and saute for a while.
  • Add salt and chilli powder and fry them in low flame till it turns brown.
Your fries are ready in a snap!

French Toast


5-6 Bread slices
1/4 cup Milk
3 Eggs
1/4tsp ground Cinnamon
1tbsp Butter
Powdered sugar

How to:
  • Beat the eggs well along with milk and ground cinnamon.

  • Heat the griddle or tawa and spread the butter.
  • I have chosen 100% whole wheat bread. Bread with thicker slices would be much better.
  • Dip the bread slice in the egg mixture and place it on the hot griddle.

  • Cook for 2 mins and flip it over and cook for another 2 mins.

  • Remove from the heat once both sides are evenly browned.
  • Halve the slices and dust with powdered sugar.

M'm m'm good...

Friday, February 26, 2010

Ginger Gobi Masala


1 medium Cauliflower
1 cup grated coconut
1 tomato
3 green chillies
3-4 Garlic pods
2 big piece ginger
1tsp Fennel seeds

How to:

  • Separate the cauliflower florets and wash them in running water.

  • Now grind the coconut with chopped tomato, green chillies, garlic, ginger and fennel seeds.

1/2 medium onion
3 dry red chilli
5-6 curry leaves
1/2tsp fennel seeds
1/4tsp Turmeric powder
1tbsp Chili powder
2tbsp Coriander powder
  • Heat oil in a skillet, add fennel seeds, red chilli, chopped onion and curry leaves with little salt.
  • Saute them till onion turns golden brown, now add turmeric powder.

  • Add the ground coconut mixture into the skillet and fry them for a while.
  • Also add the chilli powder and coriander powder with 2 cups of water and cook in a low flame.
  • Add the cauliflower florets and mix well with the ground masala.

  • Cook with lid closed. Check every few mins, as the masala may get burnt if the water evaporates completely.
  • Adjust the salt and add more water if required.
  • Do not overcook, as the florets may be smashed.So, keep an eye on it.
  • Garnish with cilantro.

Can't wait to dig in, can you?

Garlic-Tamarind Kuzhambu


3 Tomatoes
7-8 Pearl onions
5-6 Garlic pods
2 piece Tamarind
3-4 Red dry chilli
1tsp mustard seeds
1tsp Cumin seeds
1 pinch Fenugreek seeds
6-7 Curry leaves
1/4tsp Turmeric powder
1tbsp Chilli powder
2tbsp Coriander powder
3-4tbsp Sesame oil

How to:
  • Chop the tomatoes and puree it. Also make tamarind juice with 1 cup water.

  • In a deep pan heat Sesame oil, add mustard seeds, when they crackle, add cumin seeds and fenugreek seeds.
  • Add dry red chilli, curry leaves and pearl onions. Fry them carefully as they may get burnt.

  • Once the pearl onions starts browning, add the pureed tomato and cook well, with lid closed.
  • Once the tomatoes are cooked, add turmeric powder, chilli powder and coriander powder and cook for 2 mins also add garlic and cook for 2 more mins.

  • Now pour the tamarind juice followed by 2 cups of water along with salt.
  • Check the taste and add water, so that it doesn't end up too sour.
  • Mix well and let it cook till you get the right consistency.

Spicy kuzhambu is ready to serve with steamed rice.

Wednesday, February 24, 2010

Tomato Chutney


3 Tomatoes(Ripe)chopped
3 green chillies chopped
2-3 dry red chilli
2-3 garlic pods
1 piece ginger
1tbsp Chana dal
1tsp mustard seeds
1tsp cumin seeds
1 pinch Asafoetida
1 piece tamarind
2-3 sprigs Mint leaves
4-5 curry leaves

How to:
  • Heat oil in the skillet, add mustard seeds, when they crackle add cumin seeds, dry red chilli.
  • Add ginger, garlic, green chillies and saute them.
  • Now add Tamarind, Chana dal, curry leaves and asafoetida and saute.

  • Then add tomatoes and mint leaves and cook with with lid closed in a slow flame.

  • Check once in a while, as it may get burnt.
  • Cook till the tomatoes are completely mashed.
  • Let it cool and grind it coarsely with salt.


1tsp mustard seeds
1tsp urad dal
1/2tsp cumin seeds
3 dry red chilli(broken)
1 pinch asafoetida
4-5 Curry leaves

  • Heat oil in a pan, add all the above and fry them.
  • Now add the tadka to the ground mixture.
Finger-licking chutney is ready to serve.

Tuesday, February 23, 2010

Tindora Fry


1lb Tindora cut lengthwise
1tsp mustard seeds
1tsp Cumin seeds
1tbsp Urad dal
1tbsp Chana dal
3 Dry Red Chili broken
5-6 Curry leaves
Pinch of Asafoetida(Hing)
1tbsp Chilli powder
1/4tsp Turmeric powder

How to:

  • Heat the oil, deep fry the Tindora and keep it aside on a paper napkin to absorb excess oil.
  • In a skillet heat 2tbsp of oil, add mustard seeds,once it crackles, add cumin seeds.
  • Now add dry red chilli, asafoetida, chana dal and saute.
  • When Chana dal turns little brown, add urad dal and curry leaves.
  • Then add turmeric powder and chilli powder and saute.
  • Now add fried tindora along with salt in the skillet and toss it well.
  • Saute for 5 mins. At this time you can switch off, garnish with cilantro and serve.
  • If you like your tindora crispier like me, reduce the flame and slow roast it.
Look at that delicious tindora fry.


Related Posts with Thumbnails