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الأربعاء، 19 فبراير 2014

Green Mango Coconut Chutney

This easy and attractive chutney was made up to go along with curried quinoa and wild rice savory cakes. Bold and assertive, with a layering of intriguing sweet, tart and peppery flavors from the mango, coconut, fresh orange and lime juices, dried apricots, chilies and cilantro, this a refreshing accompaniment to Indian savories. Also consider serving alongside basmati rice and a soup or dal curry for a most satisfying meal.

I've made this chutney before, but last time I used ripe red mango rather than the unripe green mango used here. I enjoyed both versions, but this one is less sweet and somewhat more tart. Delicious either way. It's essentially uncooked, as the only "cooking" is the quick frying of brown mustard seeds.

Green Mango Coconut Chutney

Recipe by Lisa Turner
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Cuisine: Indian
Published on February 19, 2014

Vibrant and refreshing, slightly sweet and slightly tart green mango and coconut chutney

Print this recipe

Ingredients:

2 medium unripe green mangoes (2 lbs or 900 g), peeled and shredded
1/3 cup dried shredded unsweetened coconut
2 tablespoons diced dried apricots
1 tablespoon fresh orange juice
1 tablespoon fresh lime juice
1 teaspoon sea salt, or to taste
1/2 teaspoon cayenne
1/2 teaspoon paprika
2 fresh green chilies, seeded and finely chopped
2 tablespoons sesame oil or coconut oil
1 teaspoon brown mustard seeds
1/4 cup fresh cilantro, finely chopped

Instructions:

In a large bowl, combine the shredded mango, coconut, apricots, fruit juices, salt, cayenne, paprika and green chilies. Cover the bowl and marinate for 1 hour.
Heat the oil in a small saucepan over medium heat. When hot, add the mustard seeds and fry for 30 to 60 seconds or until they turn grey and begin to splutter and pop. Pour into the chutney and stir in the cilantro.
Serve right away or cover and refrigerate and use within 1 to 2 days. Stir before serving.

Makes 1 1/2 to 2 cups

Mango Coconut Chutney with Wild Rice Quinoa Cakes

Other chutneys you are sure to enjoy:
Fresh Tomato Chutney
Chunky Cashew Tamarind Chutney
Roasted Toor Dal and Tamarind Chutney
Tamarind Chutney with Coconut, Mint and Parsley

On the top of the reading stack: various volumes, the newspaper, cookbooks and food magazines

Audio accompaniment: Paul Kalkbrenner

الثلاثاء، 18 فبراير 2014

SEMIYA UPMA/VERMICELLI UPMA –EASY BREAKFAST RECIPE

Semiya upma is one of the easiest and instant breakfast recipes.I usually make this upma adding vegetables and sometimes with tomato,onions alone for guests along with idli or poori.Mostly I use Anil semiya(fine variety) and very rarely i go for MTR or Bambino as they are thick.I feel thick vermicelli would go well for Semiya biryani/Pulao more than upma.Usually the ratio of semiya & water would be 1:1.5 for fine vermicelli and 1: 2 for thick variety.Always add the correct water quantity to get soft and non-sticky vermicelli strands.It doesn’t need more oil like rava upma.Yet it tastes great.Sometimes i pack this for Raksha’s lunch box too.She loves it very much.Bachelors can try this recipe for breakfast.Ur job will become much easier in busy mornings

Semiya upma/Vermicelli upma

Semiya upma/Vermicelli upma recipe with vegetables - Easy,instant breakfast recipe

Cuisine: Indian

Category: Breakfast

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

To temper

Cooking oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 2 tsp
Channa dal - 1 tbsp
Big onions - 1 no
Green chillies - 2 nos
Ginger – 1 inch piece
Curry leaves - few
Carrots - 1 no ( finely chopped)
Green peas - a handful

For upma

Roasted vermicelli - 1 cup (heaped)
Water - 1.5 cups
Salt - as needed
Lemon juice - few drops
Coconut oil – 1 tbsp

METHOD

Chop onions,ginger & vegetables.Slit green chillies or finely chop it and set aside.
In a kadai,heat oil and temper all the ingredients given above.

Saute onions,carrots and peas.Veggies will be half cooked.After onions turn transparent,add 1.5 cups of water & salt.Cover the kadai with a lid.

When the water starts to boil,check for taste.If the salt is slightly high,it means u have added the right amount.Cover cook till carrots & peas get cooked.It takes 3 minutes maximum in high flame.
Now reduce the flame completely and add the vermicelli.Stir well with a fork like ladle

Make sure the level of water & vermicelli are equal. Water should not be excess. It should be absorbed by the vermicelli.No problem even if the water is little less. Mix well and cover cook for 4-5 minutes in low flame.
By now all the water will be absorbed by the vermicelli.Stir it once and check if it is cooked be tasting some.If u feel it is very stiff & hard,add little more water( few tbsp).Mix well and again cover cook in low flame for 2-3 minutes.
Now it will be done.Add 1 tbsp of coconut oil and drizzle few drops of lemon juice.Mix gently and serve hot.

Note

Always add 1:1.5 cups of water initially for Anil vermicelli.Add more only if needed.
For other thick varieties,1:2 would be needed.
Addition of vegetables is completely optional.Sometimes i make it plain like rava upma.
U can replace lemon juice by one tomato.It would be more colorful too.

Serve hot with chutney or sugar.Enjoy !

Technorati Tags: Semiya upma recipe,Vermicelli upma,Upma recipes,Easy breakfast recipes,Semiya upma with vegetables,Semiya upma water ratio

Very good recipes Tags: Breakfast recipes, Indian recipes, Vermicelli, Vegetables

الاثنين، 17 فبراير 2014

Baked Quinoa Falafel Bites

After successfully baking falafel instead of frying them, it was time to take things further with a twist. This time I used quinoa in place of the chickpeas. The rather unauthorized mixture of nutty quinoa and tahini was nearly authentic in taste in texture, sans chickpeas. Go figure, but it worked perfectly. The lemon tahini sauce I served them with was the bomb. If desired, you can serve them in pita pockets with the sauce.

Thankfully, I rarely dine alone, but on this occasion, I almost wished I did because I wanted to keep them all to myself. Well, that is a bit of an exaggeration, as I always enjoy serving food to my husband and best friend Basil. However, they are really easy to make so surely these are now a frequent addition to the table. I am one of those grazers that likes to snack on various things throughout the day, rather than to eat large meals and these are simply ideal. Certainly, this is a new healthy favorite.

To make the meal vegan friendly, serve with a tomato-based sauce or chutney, or hummus instead of the lemon tahini sauce which contains yogurt.

Baked Quinoa Falafel Bites

Recipe by Lisa Turner
Cuisine: Middle Eastern
Published on February 17, 2014

Crispy golden-brown savory quinoa falafel bites — baked not fried — served with a simple tangy lemon, tahini and yogurt sauce

Print this recipe

Falafel:

1 cup uncooked quinoa (3 cups cooked)
1 cup fresh parsley, finely chopped
2 cloves garlic, minced
4 tablespoons tahini
2 green chilies, seeded and finely chopped
1 tablespoon sesame seeds
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
juice from 1 small lemon (2 tablespoons)
1 teaspoon sea salt, or to taste
fresh cracked black pepper to taste

Sauce

1 1/4 cups plain yogurt
1/4 cup tahini
juice from 1 large lemon (3 tablespoons)
sea salt and fresh cracked black pepper to taste

Instructions:

Rinse the quinoa well in a strainer until the water is no longer cloudy. Transfer to a medium saucepan and pour in 2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer until the water is absorbed — about 20 minutes. Transfer to a medium bowl and let the quinoa cool.
Stir in the rest of the ingredients until well combined.
Line a baking sheet with parchment paper and preheat an oven to 450°. Shape the quinoa mixture into small balls and transfer to the baking sheet. Bake for 25 to 30 minutes, until the falafel balls are golden brown and crispy.
To make the sauce, whisk together the yogurt, tahini, lemon juice and salt and pepper in a medium bowl. Cover and chill until ready to serve.

Makes 16 falafels

Other little bites you are sure to enjoy from Lisa's Kitchen:
Coleslaw Bites with Jalapeño Dip
Olive Cheese Balls
Smoked Gouda Gougères
Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives

On the top of the reading stack: Naturally Sweet & Gluten-Free by Ricki Heller

Audio Accompaniment: Paul Kalkbrenner - Guten

GULAB JAMUN KOFTA CURRY RECIPE-SIDE DISH FOR ROTI

Last week i made Gulab jamun using instant mix and i had some leftover dough lying in my pantry.My MIL had told me once about jamun kofta.So i thought of using the leftover by making this gravy.I googled and got this recipe from Cook at ease.I followed the same recipe with some changes.It came out very well.Its taste and texture reminded my paneer butter masala recipe.We all enjoyed with chapathi.Raksha ate half of the jamuns before adding to the gravy

.She liked it very much.I coudn’t bring round shape to the balls as i made with the leftover wet dough.But i am sure u’ll get nice shape as in the original recipe if u try with mix powder.Do try this for ur kid’s get together or birthday parties.They’ll love it for sure!

Gulab jamun kofta curry recipe

Jamun kofta curry - Blended with mild sweetness,tanginess.Kids would love it.

Cuisine: Indian

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

To make jamun balls

Instant gulab jamun mix - 100 gms
Big onion - 1 no (finely chopped)
Boiled & Mashed potato - 1 no
Green chilli - 1 no
Red chilli powder - 1 tsp
Coriander leaves - 2 tbsp
Oil - to deep fry

To grind - 1

Tomato -1 no
Big onion - 1 no
Green chilli - 1 no

To grind - 2

Cashews - 10 nos
Poppy seeds- 1 tsp

To saute in oil

Cooking oil+ghee - 2 tbsp+2 tsp
Jeera/Cumin seeds- 1/2 tsp
Ginger&Garlic paste – 1 tsp
Big onion - 1 no
Red chilli powder – 1-1.5 tsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tsp
Turmeric powder - 1/8 tsp
Fresh curd - 1/3 cup
Milk - 1 cup (add more if needed)
Kasuri methi - 1/2 tsp
Salt -as needed

METHOD

Grind all the ingredients given under”To grind-1” to a smooth paste and set aside.Soak poppy seeds and cashews in little water and set aside.
In the mean time,add all the items given under “ To make balls” to the jamun mix.Mix well to make the dough.Make balls and deep fry them till golden brown.Remove and set aside.

Next,grind the soaked poppy & cashews to a smooth paste adding little water and set aside.
In a kadai,heat oil+ghee and splutter the jeera,Saute the onions,g&g paste for a minute.Then add the ground tomato paste.Add all the spice powders & salt.Mix well and saute for few minutes till raw smell emanates completely.

Now add the ground cashew paste and curd.Mix well.Add little water if necessary.Allow it to boil for few minutes in medium flame till oil separates.

Lastly add milk and boil for another few minutes.Adjust the consistency of gravy as u need.Add more milk if necessary and check for the salt & spices.
Add crushed kasuri methi, boil for few seconds and switch off the flame.Garnish with coriander leaves .

Add the deep fried jamun balls only 10 minutes before serving because the balls may dissolve as they are very soft.

Note

Adding the cooked & mashed potato acts as binding agent.So do not skip it.
No problem if the jamun dough becomes slightly watery.No need to rest the dough.U can deep fry them immediately.
The consistency of the gravy can be adjusted by adding more milk.Make the gravy slightly thin as it will thicken after it cools down.
Using fresh curd is important else gravy will taste tangy.

Serve with roti/Naan/Chapathi. Tastes yummy and creamy !

Technorati Tags: Gulab jamun kofta curry recipe,Kofta curry,Side dish for roti,Jamun kofta curry,Side dish for chapathi

Very good recipes Tags: Side dish, gravies, Gulab jamun kofta curry recipe, North indian recipes

السبت، 15 فبراير 2014

18 Payasam Recipes/Kheer Varieties

In this post,i have shared the collection of delicious and yummy Payasam/Kheer varieties from my food book.U can find Tamil nadu,Kerala,Karnataka and Bengali style payasam recipes.Most of these recipes are the ones i prepare regularly for my Friday vilakku pooja neivedyam.Here you can find Moong dal kheer/Paruppu payasam,Javvarisi Payasam/Sago Kheer,Paneer kheer,Vermicelli payasam/Semiya payasam,Rice payasam,Aval payasam,Thengai payasam,Thinai payasam and much more.Please click on the title to view the recipe.I have given all recipes with step by step pictures.I’ll keep updating this page as and when i add a new recipe.Thanks for visiting this page .Have a nice day!