tag:blogger.com,1999:blog-47746926846006210882024-03-05T17:03:03.531-08:00Sindura's KitchenTo me cooking is an experiment. Every dish you try may not turnout good but it turns out to a new dish. Here are such experiments that I made in my kitchen.Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-4774692684600621088.post-27199457698474163822013-01-07T23:47:00.001-08:002013-01-07T23:47:04.189-08:00Moved to....<div dir="ltr" style="text-align: left;" trbidi="on">
Hi I have moved to<br />
<br />
<b>http://sindurascozycorner.wordpress.com/</b><br />
<b><br /></b>
Please follow me there as well. Thanks for all your support.</div>
Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com0tag:blogger.com,1999:blog-4774692684600621088.post-37100392206442573292013-01-06T17:40:00.002-08:002013-01-06T17:40:24.460-08:00Beetroot Masala<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This is a very versatile dish that can be used as a side for rice or chapathi and can also be mixed with white rice. Here is the recipe.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<strong><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingredients</span></strong></div>
<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Beetroots, peeled and finely chopped</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Small onion, finely chopped</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Tablespoon of cumin seeds</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Tablespoon of fennel seeds</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Tablespoon of mustard seeds</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Curry leaves</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tablespoons of oil</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup of shredded coconut</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3-5 Dried red chillies</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Garlic cloves</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Salt to taste</span></li>
</ul>
<strong><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Directions</span></strong><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Grind shredded coconut, fennel seeds, garlic and 3 red chillies into fine powder and set it aside. Heat the oil in a skillet. Add the mustard, cumin seeds, curry leaves and remaining chillies and let them sizzle. Now add the onion and saute until the onions turn brown. Add the beetroot. Cover the skillet with a lid and let the beetroot cook. Now add the masala powder to the beetroot and give it a stir. Mix everything well and cook for 5 - 10 minutes. Serve hot with rice or chapathi.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5kC2hYjz8YYeg8OOAqqEAt6VAcyfyDCdq2U_fOt4ejAbyGNyiMiLydWKNwRTSJniGO4Cw3dpV0NCMTDbkcDoDL6fh3WKbJT1b8kRa2Vh9v25i8Klm13U8cccHUt-kdM13EddFCyTnEX5u/s320/Beetroot+masala.JPG" />,n </span></div>
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Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com0tag:blogger.com,1999:blog-4774692684600621088.post-37196841071093803232013-01-06T16:54:00.001-08:002013-01-06T16:54:44.814-08:00Black Pepper & Cumin Seeds Rasam<div dir="ltr" style="text-align: left;" trbidi="on">
Rasam is a must have in most of the South Indian meals. Especially in my kitchen sambar gets the 2nd place. I don't cook a traditional South Indian meal every day. But when I cook one, I always make a kootu and rasam. Here is a recipe for a quick rasam just in case you forgot to keep dhal in the cooker.<br />
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<b>Ingredients</b><br />
<b><br /></b>
1 Tablespoon Black pepper seeds<br />
1 Tablespoon Cumin Seeds<br />
1/2 Tablespoon Toor dhal<br />
1/2 Teaspoon of a <span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Asafoetida</span><br />
1 Tablespoon chopped cilantro<br />
1 1/2 Cup of tamarind juice<br />
1/2 Teaspoon turmeric powder<br />
1 Spring of Curry Leaves<br />
1 Clove garlic<br />
1 Small tomato roughly chopped<br />
Salt to taste<br />
<br />
<b>To garnish</b><br />
<br />
1/2 Tablespoon Mustard seeds<br />
1/2 Tablespoon Cumin seeds<br />
1 Tablespoon Ghee<br />
<br />
<b>Directions</b><br />
<br />
Soak black pepper, cumin seeds and toor dhal in 1/2 cup of water for an hour. In a sauce pan pour the tamarind juice. Add the turmeric powder, asafoetida, cut tomatoes and salt. Let it boil until the raw flavor of the tamarind juice wears off. Grind the black pepper, cumin seeds and toor dhal with the garlic. Add the paste to the sauce pan and add in a cup of water. Add the cilantro when the rasam boils and turn off the stove.<br />
<br />
Heat the ghee small pan. Add the mustard seeds. Once the mustard seeds splutter add the cumin seeds and curry leaves. Pour the ghee on the hot rasam. Serve hot with rice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqlVhqRDD4UiTTUm1iSWSGSo5yuu2svwCRsykncMpF6-YejTSeWM81VhqVNECA1MxwbXBno7dj_UzqNlSlNui8XKTxEZlB-3nyhHRpET2WyHJCwaB55MDqXeIhGglPxJMTMnq9otf4964/s1600/BLACKPEPPER+CUMMIN+SEED+RASAM+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqlVhqRDD4UiTTUm1iSWSGSo5yuu2svwCRsykncMpF6-YejTSeWM81VhqVNECA1MxwbXBno7dj_UzqNlSlNui8XKTxEZlB-3nyhHRpET2WyHJCwaB55MDqXeIhGglPxJMTMnq9otf4964/s320/BLACKPEPPER+CUMMIN+SEED+RASAM+3.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxQomjJt4FS0SjP_KGzKKyC5QNEZS_OZwVdlzt1_N6do7v2VNzwMbPyZmT2GmVrNUTZ0YeYEs0dpdl5zdupxxKY_zh6FvlQKruz8dHzR0n1WEu6VFkQBt7yMUT1NUj_j13nqFiovbc13TV/s1600/Blackpepper-cummin+seed+rasaM+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxQomjJt4FS0SjP_KGzKKyC5QNEZS_OZwVdlzt1_N6do7v2VNzwMbPyZmT2GmVrNUTZ0YeYEs0dpdl5zdupxxKY_zh6FvlQKruz8dHzR0n1WEu6VFkQBt7yMUT1NUj_j13nqFiovbc13TV/s320/Blackpepper-cummin+seed+rasaM+2.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjufQ1jAzR6PLjyyMdhGqmaL8s15bnDHkbn8AQl5RQQyIOsf0f9BPPsdSe7njgcydhIBpLdmIp4MPgQe3WQUGRab4mmBu15OYVWLwJStCsTeoPl81p1U9Fy4YcxgpcHf3BxJ9TQaR_b1FXe/s1600/Blackpepper-cummin+seed+rasam+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjufQ1jAzR6PLjyyMdhGqmaL8s15bnDHkbn8AQl5RQQyIOsf0f9BPPsdSe7njgcydhIBpLdmIp4MPgQe3WQUGRab4mmBu15OYVWLwJStCsTeoPl81p1U9Fy4YcxgpcHf3BxJ9TQaR_b1FXe/s320/Blackpepper-cummin+seed+rasam+1.JPG" width="320" /></a></div>
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PS - You might not find cilantro and the curry leaves in my rasam because I didn't have any left when I made this :).<br />
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Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com0tag:blogger.com,1999:blog-4774692684600621088.post-15041177223748591642013-01-04T11:57:00.003-08:002013-01-04T11:57:44.280-08:00Vegetable Sevai/Vegetable Rice Vermicilli<div dir="ltr" style="text-align: left;" trbidi="on">
I would say readymade sevai(rice vermicilli) is a must have in a pantry. When I run out of options for night dinner I end up making sevai. I usually make lemon sevai and sweet coconut sevai. But for a change I decided to make vegetable sevai since I had to finish off frozen mixed vegetables I had in my freezer. Here is how I made it.
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<div>
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<strong>Ingredients</strong><br />
<ul>
<li>1 Packet of readymade rice sevai</li>
<li>1 medium onion finely chopped</li>
<li>1 and 1/2 cups of mixed vegetables</li>
<li>1/2 Tablespoon of urad dhal</li>
<li>1/2 Tablespoon of channa dhal</li>
<li>1 Sprig of curry leaves</li>
<li>1 Tablespoon of finely chopped cilantro</li>
<li>2-3 Green chillies halved</li>
<li>1 Tablespoon of cashewnuts</li>
<li><div align="left">
1/2 Tablespoon of Fennel seeds</div>
</li>
<li>2 Dried bay leaves</li>
<li>1 Teaspoon of garam masala</li>
<li>1 Teaspoon of corriander powder</li>
<li>1 Tablespoon of mustard seeds</li>
<li>2 Tablespoons of cooking oil (My personal favorite is sesame oil/gingely oil)</li>
<li>Salt as per taste</li>
</ul>
<div>
To grind</div>
<ul>
<li>1/4 Cinnamon stick</li>
<li>2 Cloves</li>
<li>3 Cloves of garlic</li>
<li>1 Inch of ginger</li>
<li>4-5 Green chillies</li>
<li>1/2 Cup of Cilantro, roughly chopped</li>
<li>1/2 Tablespoon of Fennel seeds</li>
<li>2 Sprigs of mint leaves</li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_6Ae0DFXOUhDCmAo0JjogU8U-LgzMT2PT9JlOLrjJzt4C_s9oaOd6-6pLlmPgDLGuN94155txBG5iEag100kmH89kguLO6gOtN-tHUaHkwr_ZG4WN946oxVzBGII9AUPjHUQTb1SAeR8/s1600/Vegetable+Sevai.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5460864403811329074" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_6Ae0DFXOUhDCmAo0JjogU8U-LgzMT2PT9JlOLrjJzt4C_s9oaOd6-6pLlmPgDLGuN94155txBG5iEag100kmH89kguLO6gOtN-tHUaHkwr_ZG4WN946oxVzBGII9AUPjHUQTb1SAeR8/s320/Vegetable+Sevai.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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<b>Directions</b><br />
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Cook the sevai as per the instructions and drain it in a colander. Heat the oil in a skillet. Add the mustard seeds and allow it to splutter. Now add the fennel seeds, bay leaves, urad dhal, channa dhal, cashews, cilantro, curry leaves, green chillies in the same order. Add turmeric powder and the onions and saute until the onions soften. Add the veggies to the skillet and mix the onions and veggies . Cover the skillet and let the veggies cook. Now add the ground masala and salt to the skillet and saute until the raw smell wears off. If its too dry add a splash of water. Add the garam masala and the cooked sevai. Mix them well . Garnish it with some cilantro. Serve when its hot. </div>
Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com0tag:blogger.com,1999:blog-4774692684600621088.post-48994919647545633192012-05-31T17:54:00.001-07:002013-01-06T16:55:05.866-08:00Aval (Poha) Upma<div dir="ltr" style="text-align: left;" trbidi="on">
<div align="justify">
Preparing dinner after a day out is not an easy thing. Especially when you have friends. Sometime I feel I have run out of options. The only dish that we can make for four plus people is upma. I always have aval in my pantry. Aval upma can be made easily in no time. It can be made with simple ingredients. Here is the recipe.</div>
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</div>
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<div>
<b>Ingredients</b></div>
<ul style="text-align: left;">
<li><div style="text-align: left;">
4 Cups of thick poha (aval)</div>
</li>
<li><div style="text-align: left;">
1 Large onion, finely chopped</div>
</li>
<li><div style="text-align: left;">
5-6 Green Chillies, halved</div>
</li>
<li>1 Inch of ginger, finely chopped</li>
<li>1 Tablespoon of mustard seeds</li>
<li>1 Teaspoon turmeric powder</li>
<li>1 Teaspoon asafetida </li>
<li>1 Tablespoon of channa dhal</li>
<li>3 Tablespoons of cooking oil (I use sesame oil to make upmas)</li>
<li>1/2 Cup of raw peanuts (optional)</li>
<li>1 Sprig curry leaves</li>
<li>Handful of finely chopped cilantro (corriander leaves)</li>
<li>Salt to taste</li>
<li>Juice of a lemon</li>
</ul>
<div>
<b>Directions</b></div>
<div>
<br /></div>
<div>
Soak the poha in warm water. Drain the water and keep the poha aside. There is a certain variety of poha that soaks right away. So you need to be careful otherwise you would end up making poha halwa. Heat the oil in a big skillet. Add the mustard seeds and allow it to splutter. Then add channa dhal, green chillies, curry leaves, ginger, chopped cilantro, turmeric powder and asafetida. Now add the raw peanuts and saute for few minutes. Add the chopped onions and saute until the onions are tender. Finally add the soaked poha and stir until everything mixes well. Turn off the heat and add the lemon juice. Serve hot with any chutney or yogurt.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBjf9uwyWKQrb5wwSGMnvPf3X9Vt16YxMFW5qMD9yY6GDs7ZYXpMwS0QJ3x9fkz-t2uGoYAYFxVZIGt_9fGkX_ROHJkaOlx_x6_2xRsRllR1qDQ9H19Hhacz7W-3rc-VyNjuydGG9TGmK/s1600-h/Aval+upma.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5410483917268081218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBjf9uwyWKQrb5wwSGMnvPf3X9Vt16YxMFW5qMD9yY6GDs7ZYXpMwS0QJ3x9fkz-t2uGoYAYFxVZIGt_9fGkX_ROHJkaOlx_x6_2xRsRllR1qDQ9H19Hhacz7W-3rc-VyNjuydGG9TGmK/s320/Aval+upma.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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There are few optional ingredients you can add to this upma. I add potato to poha upma. Have fun cooking!</div>
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Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com0tag:blogger.com,1999:blog-4774692684600621088.post-37768301525682936772011-02-24T13:39:00.000-08:002011-02-24T13:45:36.540-08:00Its very difficult to be a regular blogger when you have a toddler at home. When I sit with a computer my daughter sits on my lap and doesn't let me do anything. Its been almost a year since my last post. One thing I have learned in the past few months in Canada is you can cook a wonderful meal with minimum dishes and no appliances. I have been travelling a lot last year and I felt I could give a few tips to people that love to travel, especially with a kid. You would definitely need to take dishwash liquid and scrubber. In addition it would be very handy to have a coffee mug and a soup bowl just incase if you are caught up in your room when there is heavy downpour outside. There are lots of canned soup varieties available in the grocery stores.<br /><br />I hope I can be regular from now on. See you soon!Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com0tag:blogger.com,1999:blog-4774692684600621088.post-2951022494996426372010-04-08T13:14:00.000-07:002010-04-08T13:57:22.778-07:00Black eyed peas kuzhambu<div style="text-align: justify;">Being away from home is not fun, especially when you are on partial vacation. I am away from my home and my kitchen. I am in a new kitchen with minimum grocery. I had some black eyed peas but no Indian spices. I decided to make kuzhambu that goes with rice and chapathi. Here is how I made it.</div><br /><span style="font-weight:bold;">Ingredients</span><br /><ul><li>1 Cup of black eyed peas (Soak the peas in water overnight)</li><li>1 Big onion, finely chopped</li><li>1 Tomato</li><li>1 Teaspoon of mustard seeds</li><li>1 Teaspoon of jeera/cummin seeds</li><li>2 Tablespoons of olive oil</li><li>4 Red chillies</li><li>2 Tablespoons of sambar powder (or red chilli powder based on the spice level)</li><li>1/2 Cup of coconut milk</li><li>1/4 Cup of finely chopped cilantro</li><li>1 Tablespoon of ginger-garlic paste</li><li>Salt to taste</li></ul><br /><span style="font-weight:bold;">Directions</span><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Heat the olive oil in a skillet. Add the mustard seeds and allow it to sizzle. Add jeera/cummin seeds and red chillies. Add the onion and tomato and saute them until they are soft. Add the black eyed peas, sambar powder, salt and 1 cup of water. Cover the skillet with a lid and simmer until the peas are cooked. Once the peas are cooked pour in the coconut milk. Simmer it for 2-3 minutes. Add half of the chopped cilantro. Kuzhambu is ready. Pour it into a serving bowl and garnish with remaining cilantro. Serve with chapathi or rice. </div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-rVOX9CAEOKl2cvX7uXvrBbXoZJURGYOMMhPSRQ6Q2_4SKOJojPDnzqwp67knK3w83gBfPOj5i_iPVXf_ylsEgwvIooZ3oHu4xc-sAersGbvJstyn4YruA3ULqjdM4pP8Q8t8SYsWbVcd/s1600/DSCF6808.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-rVOX9CAEOKl2cvX7uXvrBbXoZJURGYOMMhPSRQ6Q2_4SKOJojPDnzqwp67knK3w83gBfPOj5i_iPVXf_ylsEgwvIooZ3oHu4xc-sAersGbvJstyn4YruA3ULqjdM4pP8Q8t8SYsWbVcd/s320/DSCF6808.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5457872913003595090" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZRGFJfr979qdiQIhpB7BhKtxeLVAjIAWZl3VPYpfTRWN3hldgZmJsvImI-_7S05hXexVxJjI745uP23PYiRmKJidHtheIiB071YNuwt0xzTUjCvCnJi5h5O3yH6GNNkbgegUOcxTPVSW/s1600/DSCF6809.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZRGFJfr979qdiQIhpB7BhKtxeLVAjIAWZl3VPYpfTRWN3hldgZmJsvImI-_7S05hXexVxJjI745uP23PYiRmKJidHtheIiB071YNuwt0xzTUjCvCnJi5h5O3yH6GNNkbgegUOcxTPVSW/s320/DSCF6809.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5457872924396315234" /></a>Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com0tag:blogger.com,1999:blog-4774692684600621088.post-65549308325721274852010-04-01T15:44:00.000-07:002010-04-08T14:05:10.516-07:00Raagi Dosai<div style="text-align: justify;">I usually make raagi dosai with the flour that I get at Indian grocery. This time I thought I would try it with raagi seeds. It came out really good. We can also make raagi idly with the batter. Here is the recipe.</div><br /><b>Ingredients</b><br /><ul><li>1 and 1/2 Cups of Raagi seeds</li><li>1 Cup idly rice</li><li>1/4 Cup of Urad dhal</li></ul><br /><b>Directions</b><br /><br /><div style="text-align: justify;">Soak raagi overnight in warm water. Soak the idly rice and urad dhal in water for 2-3 hours. Grind raagi separately in a wet grinder. Grind rice and urad dhal together. Mix the batters together and add salt to the batter.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">This batter can be used to make raagi idly too. I made <a href="http://akshayapaatram.blogspot.com/2010/01/happy-sankranthi-idli-breakfast.html">tomato peanut chutney</a> as a side for the raagi dhosai. I got the recipe from the blog <a href="http://akshyapaatram.blogspot.com/">Akshyapaatram</a>.</div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6iA77A1XjDAczzEdPEQeOJNIcxwyA5LWJptwSZmB9Zn0ulKGgyNpBSnL0Ue7OwbmKVQ5_TRL-Sm4_jdQa7vFSxJe8QFymlTRS69nBdKjjdoeYHxwC0VF1S-WJ5A-YuL0W9ONBqmXQ7Cf/s1600/DSCF6530.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6iA77A1XjDAczzEdPEQeOJNIcxwyA5LWJptwSZmB9Zn0ulKGgyNpBSnL0Ue7OwbmKVQ5_TRL-Sm4_jdQa7vFSxJe8QFymlTRS69nBdKjjdoeYHxwC0VF1S-WJ5A-YuL0W9ONBqmXQ7Cf/s320/DSCF6530.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5457875051466596578" /></a>Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com0tag:blogger.com,1999:blog-4774692684600621088.post-5245646051819574322010-02-21T10:35:00.000-08:002010-02-22T16:20:39.176-08:00American Sweet CornAmerican sweetcorn is found everywhere in India now. A small cup of sweet corn costs upto 25 Rs. Hmmmm...Well I am not going to give recipe for the masala sweet corn. I tried fajita seasoning instead of chat masala and it tasted different and yummy.<br /><div></div><div></div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5440767372236251778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidzApNsJ07DY-lBbfjPYK4M_HGPTevZVoNQDHSluDbuayfMK-e2z8Jpnq1qraOhD12bGqfKVn_rzxC0qhyXOsBabM8PvT5oDRcoj74KO3_0mFzXHrzs7tmYP5sYTsPW1ZWOhZG5h1YHG-0/s320/Corn.JPG" />Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com0tag:blogger.com,1999:blog-4774692684600621088.post-83283866045104760672010-02-21T10:26:00.000-08:002013-01-06T17:40:58.648-08:00Spicy Hot Pakodas<div dir="ltr" style="text-align: left;" trbidi="on">
Spending a Saturday evening watching TV with hot tea and spicy pakodas is heaven. Thats what we did. I made pakodas/pakoras with a small ingredient flip. I love to play with ingredients of a regular recipe. I did the same with these pakodas. Here is the recipe.<br />
<br />
<strong>Ingredients</strong><br />
<ul>
<li>1 and 1/2 Cups of Rye flour</li>
<li>1/2 Cup Rice flour</li>
<li>4-5 Green Chillies, finely chopped</li>
<li>1 Medium onion, finely chopped</li>
<li>1/2 Cup of finely chopped coriander leaves and curry leaves</li>
<li>4 Garlic Cloves, minced</li>
<li>1 Tablespoon Fennel seeds</li>
<li>1/2 Tablespoon red chilli powder</li>
<li>1 Carrot, shredded</li>
<li>Salt to taste</li>
<li>Oil to fry the pakodas</li>
</ul>
<strong>Directions</strong><br />
Heat the oil in a frying pan. Mix the rest of the ingredients in a bowl. Add debatter moist of water to make the batter. I added only 1/2 cup of water as the onion and the carrot make the<br />batter without even adding water. Scramble the batter in the hot oil and fry until they are golden brown. Remove the pakodas from the oil and drain the excess oil with a tissue napkin. Serve hot with ketchup or maggie sauce.<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5440765520896640626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQb0RjzjkwD_Au43U5rFlhdOFniRaVyRp4jvZLEKAPm0euxbH-xNQqtW-QZbFO8sHlA0_-TeiPrqaxzx5eP9lZT2wcTZhtKkYNkytPlF3_l1NjF_7PtMCHdPoRbz-pUGsrqLoRxWB7DHAU/s320/Pakodas.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></div>
Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com0tag:blogger.com,1999:blog-4774692684600621088.post-55361117678549944722010-02-05T19:01:00.000-08:002010-02-05T19:20:33.910-08:00Its Pi(ta)zza time!I have always wondered if there is a quick way to make pizza. Ofcourse we get variety of pizza crust available in the grocery stores. I tried making a pizza with a Pita bread. It was very quick and tasted good. I didnt use marinara sauce because I thought it might make the crust soggy. After tasting the pizza I felt I should have used the sauce. The pizza tasted very bland. Here is the recipe.<br /><strong>Ingredients</strong><br /><ul><li>1 Whole wheat pita bread</li><li>2 Tablespoons of marinara sauce</li><li>3/4 Cup of shredded cheese ( I used a mexican style mixed shredded cheese)</li><li>1 White mushroom</li><li>1 Small bellpepper</li><li>1 Small onion, finely chopped</li><li>3 Pitted black olives chopped</li><li>1 Chipotle pepper chopped*</li></ul><strong>Directions</strong><br />Preheat the oven to 400 Degrees. Spread the marinara sauce on the pita bread. Layer the bread with the cheese and vegetables. Keep it in the oven for 10-15 minutes until the cheese melt.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5434963701205807554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcycL_1F_hb_a9doL_4zF0JfVSEwBv1ANmZUMi3j3x2bT1xMuU96RhfjxV44xYtXE_gchr7Tl5_ZdarJ0p3073y7D8vp8HUP3-aUeNR53oofpLWTl-8wjchhaLanDSIVHC-er49ldOk1I1/s320/PIZZA.JPG" /> *I used a tinned chipotle pepper soaked in adobo sauce. You can used tinned jalapenos too. <p>We can bring in variations to this recipe by adding pineapple, tomatoes and any vegetables that you like.</p>Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com0tag:blogger.com,1999:blog-4774692684600621088.post-16517876273669107202009-12-01T18:39:00.001-08:002013-01-04T12:40:21.779-08:00Quacomole<div dir="ltr" style="text-align: left;" trbidi="on">
I guess Quacomole needs no introduction. Its a very simple dish that can be made in minutes. It takes good if made fresh. Here is the recipe.<br />
<br />
<strong>Ingredients</strong><br />
<ul>
<li>3 Large hass avocadoes</li>
<li>1 Medium red onion, finely chopped</li>
<li>1 Jalapeno, seeded and finely chopped</li>
<li>3 Tablespoons of finely chopped coriander leaves</li>
<li>1 Roma tomato seeded and finely chopped</li>
<li>1 Tablespoon of lemon/lime juice </li>
<li>1-2 Garlic Cloves gratted</li>
<li>Salt and Pepper</li>
</ul>
<strong>Directions</strong><br />
Cut the avocadoes into half and remove the pit. Scoop out the flesh of the avocadoes into a mixing bowl. Mash the pulp with a fork. Add the ingredients to the avocado and mix well. Serve it with tortilla chips or tortillas.<br />
<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5428970908431985458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivLFuBmTkx3uLKgFhONJ1W5B2aW2x7Xna2Bq02aSjA_ckSyEnFDZEc15pNPfOBuvCyx4f-1h3Q2-PHHuo0lJT9nqqBGKEmoKzJDrOOzSSpWgt7NJFn-GW2XFMEUqLgNlo8xVp-0JpgsJa6/s320/guacamole.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /> </div>
Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com0tag:blogger.com,1999:blog-4774692684600621088.post-80486978452563799092009-11-30T22:23:00.000-08:002009-12-07T15:01:01.142-08:00Mushroom OmeletWell...as I have written in my previous post this is the recipe for yet another type of omelet. Here is the recipe.<br /><br /><strong><em>Ingredients</em></strong><br /><ul><li>1 Extra-large egg</li><li>2 Tablespoons of milk</li><li>3 Mushrooms roughly chopped</li><li>2 Tablespoons of onions, finely chopped</li><li>Pinch of salt and pepper</li></ul><strong><em><span style="font-family:georgia;">Directions</span></em></strong><br />Heat a frying pan and sprinkle some oil to it. Add the onions and saute till the onions turn translucent. Now add the mushrooms and saute until the mushrooms are cooked. Add salt and continue to saute. In a mixing bowl, beat the egg and milk together, and add salt and pepper. Spread the sauted onions and mushrooms evenly around the pan. Pour the egg mixture into the frying pan. Flip the omelet. Serve hot with ketchup or hot sauce.<br /><br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5412626670100745346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1-IqQIVFmA2tD7mrdXksoqvAoTYNqUAuNwWvgxTa8eLahDsBhSAf3M0jgZ7BqvC98Gpf6yw6HfnOqJaJtKCCrVSu1JjUDoynbwGnIke16uWFqlAo9XJzh2sZIvhtOxL8fhhFmM0WApHSK/s320/Mushroom+omlette.JPG" />Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com0tag:blogger.com,1999:blog-4774692684600621088.post-21267165385053470952009-11-30T09:55:00.000-08:002010-04-08T14:07:03.543-07:00Indian Omelete<p></p><div style="text-align: justify;">There are umpteen ways to make omelet - mexican omelet, old fashioned omelet, sunny side up, cheese omelet, half-boil and so on. I once tried to spice up the flavours and it turned out to be more of Indian taste. Its very simple to make. Here is the recipe.</div><br /><span style="font-family:georgia;"><b>Ingredients</b></span><br /><p></p><ul><li>1 Extra-large egg</li><li>1 Tablespoon of milk</li><li>2 Tablespoons of finely chopped onions</li><li>1 Green chilly</li><li>1 Tablespoon of ginger-garlic paste</li><li>1/2 Cup of chopped coriander leaves</li><li>1/2 Teaspoon of Garam Masala</li><li>Pinch of salt and pepper</li><li>PAM Spray or Olive oil Spray</li></ul><strong>Directions</strong><br /><p style="text-align: justify;">In a mixing bowl add all the above ingredients and whisk for few seconds. Spray some olive oil on an omelet pan. Pour the egg mixture in the omelet pan. Cook both sides by flipping the omelet. Serve with hot sauce or ketchup.</p><p></p><div align="justify"><span style="font-family:georgia;"></span></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5412354934005182018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUIx-28XcMuOVG16vhlyfmo7TjYYmQ7VsBfdwEmhqSNIK75gohV31fhs_R6VmX5JCLpxlH54WFHEYMafKq-8GwiOJwqJTtaLBNUh90z_8jWnfzJs0MMOlg6D98kVfdLk6jEhmGcKF1WaUH/s320/Indian+Omelette.JPG" />Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com0tag:blogger.com,1999:blog-4774692684600621088.post-52323672588614686912009-06-01T20:06:00.000-07:002009-06-01T21:16:44.172-07:00Corn Meal IdlyIn these 3 years of cooking I have never used ready-to-eat tiffin mixes. I make everything from scratch. Rava idly is my favourite dish. I had corn meal at home. I thought I would try to make idly with the corn meal. In the past I have tried to make upma out of broken corn. It didnt come out well because the corn takes long time to cook. I was little reluctant since I wasnt prepared if corn meal idly didnt come out well. But surprisingly the corn meal idly too good. Here is the recipe.<br /><br /><strong>Ingredients</strong><br /><ul><li>4 Cups of corn meal</li><li>5 Cups of yoghurt</li><li>6-7 Green chillies</li><li>1 Tablespoon of mustard seeds</li><li>1 Medium Onion finely chopped</li><li>1 Tablespoon of Urad dhal</li><li>3 Tablespoons of corriander leaves finely chopped</li><li>1 Carrot (shredded)</li><li>2 Tablespoons of Olive oil</li><li>Salt to taste</li></ul><strong>Directions</strong><br /><br />Saute the corn meal in a skillet with little ghee. Mix yoghurt and corn meal in a bowl. Leave the batter for an hour. Meanwhile heat the oil in a skillet. Add the mustard, urad dhal and allow it to splutter. Add the onions and corriander leaves and saute until the onions are cooked. Grind the green chillies and add it to the batter. Mix the sauted onions and shredded carrot to the batter.<br /><br />Pour the batter into the idly mold and cook it for 15 minutes. Serve hot with onion chutney.<br /><br /><img id="BLOGGER_PHOTO_ID_5342561594757362690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo65fN-NmnTwhGBeKrBFA5SCag4LKrvbTkgkDcvf9PbvhHNHIAKEEnvCt7YcV2dEpu0N57KD8prTlrzKYRk3Q3XLXkOX8fNofbDPtVbIRQj9sP6Fo5fpmbvJwGUMOHERhcndEHodghmUwU/s320/DSCF1828.JPG" border="0" />Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com0tag:blogger.com,1999:blog-4774692684600621088.post-74466733310786706332009-06-01T17:50:00.000-07:002009-06-08T15:55:37.800-07:00Sprouted Green Gram VadaiI had some green grams left after the idly that I made. I let them sprout and tried making vadai with the sprouted greengrams. Here is the recipe.<br /><br /><strong>Ingredients</strong><br /><ul><li>2 Cups of greengram sprouts</li><li>1/2 Cup of red lentils</li><li>6-8 Red chillies</li><li>3 Garlic Cloves minced</li><li>1 Tablespoon of fennel seeds</li><li>Salt to taste</li><li>1 Medium onion, finely chopped</li><li>1/2 Cup of corriander leaves finely chopped</li><li>1 Tablespoon of cummin seeds</li><li>Oil to fry</li></ul><strong>Directions</strong><br /><br />Soak the red lentils in water for 2 hours. Grind the greengram sprouts, red lentils, red chillies, fennel seeds coarsely with salt. To this add the onions, cummin seeds, minced garlic, corriander leaves. Make small balls and pat them flat. Fry these in hot oil. Serve hot with corriander chutney, ketchup or hotsauce.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhn9WoeIgqPwmg6HtkS-pkqgWEK4zLJn6qj2iC4itB00s7KEn4RDh9IfT4P6sFCoZNWD1x_nzGoXHS3atDoc9vgsLZWWsR3kGHZFeX45pVlyD32pQ2zPbeGWKAi-w5_K3JZuAAkWv9UDu/s1600-h/DSCF1769.JPG"><img id="BLOGGER_PHOTO_ID_5342526559861354130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhn9WoeIgqPwmg6HtkS-pkqgWEK4zLJn6qj2iC4itB00s7KEn4RDh9IfT4P6sFCoZNWD1x_nzGoXHS3atDoc9vgsLZWWsR3kGHZFeX45pVlyD32pQ2zPbeGWKAi-w5_K3JZuAAkWv9UDu/s320/DSCF1769.JPG" border="0" /></a>Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com0tag:blogger.com,1999:blog-4774692684600621088.post-72920698873088152172009-06-01T17:48:00.000-07:002009-06-02T20:22:48.878-07:00Fried Eggs With Tostadas<div>This is a dish my mexican friend often made for our lunch gettogethers. My husband loves it and I make this for dinner. Its simple and tasty. Here is the recipe. This recipe is for one person. </div><br /><div></div><div><strong>Ingredients</strong></div><ul><li>1 Tostada</li><li>1 Egg</li><li>4 Tablespoons of cooking oil</li><li>1 Medium onion, finely chopped</li><li>1 Green bellpepper, finely chopped</li><li>2 Green chillies, finely chopped or 1 Jalapeno, seeded and finely chopped</li><li>1 Cup of crushed tomato</li><li>1 Tablespoon of garlic powder</li><li>Salt to taste</li></ul><div><strong>Directions</strong></div><div></div><br /><div>Tomato sauce</div><br /><div></div><div>Heat one tablespoon of oil in a saucepan. Add the green chillies, onions and bellpeppers and saute until the vegetables are cooked. Pour in the crushed tomato, garlic powder and little water and salt. Let the sauce cook for 5 minutes. </div><br /><div></div><div>Fried egg</div><br /><div></div><div>Heat the remaining oil in a skillet. Pour in the egg into the oil (dont beat the egg). Turn the egg and fry the other side too. Remove the excess oil by placing the egg on a tissue.</div><br /><div></div><div>Place the tostada on a plate. Keep the fried egg on the tostada and pour the sauce on the fried egg and serve!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAY07rZFmRCB0E13HVb0K5qzTXfOLcmVCRX1yIxPvMyzJPFy13fuUuhgKG7llUAMWijy1-EEiaTSFWda_fyrxKFO9Pq5cb-LUFUe7Y20WBR5qo2griifl6WEenJGi9g0p8tN6996ecFPOz/s1600-h/DSCF1805.JPG"><img id="BLOGGER_PHOTO_ID_5342526187368725570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAY07rZFmRCB0E13HVb0K5qzTXfOLcmVCRX1yIxPvMyzJPFy13fuUuhgKG7llUAMWijy1-EEiaTSFWda_fyrxKFO9Pq5cb-LUFUe7Y20WBR5qo2griifl6WEenJGi9g0p8tN6996ecFPOz/s320/DSCF1805.JPG" border="0" /></a></div><div><img id="BLOGGER_PHOTO_ID_5342936032789329058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnG2a2Ts6J8ebyJjxeRPsUn5gMy4_uxbFN3H1vhn7J41BJmrDUhRiI4TnhoK9M53ZAIHBDZ8fE6uEB7jpbiJaCeWhC2v50Pyb23M9Pm8pwlEHFT5Ic1Map9dyjbjkJ1vlgR3A3RXMDCeFJ/s320/DSCF1817.JPG" border="0" /></div>Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com0tag:blogger.com,1999:blog-4774692684600621088.post-18290608841586090442009-06-01T16:51:00.000-07:002009-06-01T17:48:37.578-07:00Egg CurryEgg curry is a side that I make often when I go out of option. It goes very well with rice and chapathi. It can be made in no time. I used a store bought curry powder. Instead you can also use red chilly powder. Here is the recipe.<br /><br /><strong>Ingredients</strong><br /><ul><li>3 Hardboiled eggs (cut each into 4 pieces)</li><li>1 Medium onion roughly chopped</li><li>1 Teaspoon of fennel seeds</li><li>1 Teaspoon of mustard</li><li>2 Tablespoon of corriander leaves</li><li>1 Tablespoon curry leaves</li><li>1 Tablespoon of curry powder or red chilly powder</li><li>Salt to taste</li></ul><strong>Direction</strong><br /><br />Heat the oil in a skillet. Add the mustard seeds, curry leaves and cummin seeds and allow them to splutter. Add the curry powder, salt and onions and saute for sometime. Add the eggs and saute for few minutes. Serve hot with rice or chapathi.<br /><br /><img id="BLOGGER_PHOTO_ID_5342511877556180482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCZFO3Lyabf3FEbmhevN9EBP73JTj5ASTgu6wjDGeiInMcyGpYQHdSW55geEHZIKV5XkR5dE7XK3GXkAe7AKWI6wxQN4wAIeo3qb8prLAgcqxEPPI2XQljggCtBjFg6nkizMmzuyFRrr8/s320/DSCF1821.JPG" border="0" />Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com0tag:blogger.com,1999:blog-4774692684600621088.post-1937323533893544112009-05-31T21:12:00.000-07:002009-06-01T16:34:21.076-07:00Cauliflower Masala CurryCauliflower used to be a seasonal vegetable when I was in India. We dont get it throughtout the year. I have never tried cooking cauliflower before marriage. I am not good in making cauliflower curry. So I only make gravy with cauliflower. Then I remembered a white curry my mother make with cauliflower. I tried it yesterday and it turned out better than my other efforts so far. Here is the recipe.<br /><br /><strong>Ingredients</strong><br /><br /><ul><li>1 Medium cauliflower</li><li>1 Big onion chopped lengthwise</li><li>1 Teaspoon mustard seeds</li><li>1 Tablespoon fennel seeds</li><li>1 Teaspoon cummin seeds</li><li>1 1/2 Cups of shredded coconut (fresh coconut)</li><li>3 Garlic cloves</li><li>5-6 Chillies</li><li>3 Tablespoons of cooking oil</li><li>Salt to taste</li></ul><strong>Directions</strong><br /><br />Heat the oil in a saucepan. Add the mustard seeds and jeera and allow them to splutter. Now add the chopped onions and salt. saute until the onions are cooked. Microwave the cauliflower florets for 15 minutes. Meanwhile grind the coconut, green chillies, fennel seeds and garlic into paste.<br /><br />Now add the cauliflower to the onions and saute for sometime. Stir in the masala paste to the cauliflower and cook until the raw aroma of the masala goes.<br /><br />Serve with chapathi or steamed rice.<br /><br /><img id="BLOGGER_PHOTO_ID_5342504658450069346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhVeuK1qjxVMkVCuTJerOfqh9izBpyobHWBH3JD4rTEU9Rxu7o-tH64FoT4uIWERX2Fc16IZM_GALmD4P1d_tJ0Wm8RhvfaBmZI97pNlqyZdZfxyfIxCkOZ1WMDYWA9At0sjZs8qUxvLC/s320/DSCF1815.JPG" border="0" />Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com0tag:blogger.com,1999:blog-4774692684600621088.post-40786576086378797292009-05-28T21:42:00.000-07:002009-06-02T14:06:52.770-07:00Vegetable - Green Gram Idly<div>I make pesaratu once in a while. Its not the authentic one but my own recipe. Few days back I soaked green gram in water to make pesaratu. But my mood changed. I thought I would use the green gram and make something else. I ended up making green gram idlies. I added vegetables to make it more tasty and healthy. Here is the recipe. Hope you will like it.</div><br /><div></div><div><strong>Ingredients</strong><br /></div><ul><li>4 Cups of green gram</li><li>1/2 Teaspoons of Fennel Seeds</li><li>10 Red Chillies</li><li>2 Garlic Cloves</li><li>2 Teaspoon of mustard seeds</li><li>2 Teaspoon of urad dhal</li><li>1 Tablespoon of cummin seeds</li><li>1 Big onion, finely chopped</li><li>1 Bellpepper finely chopped</li><li>1 Carrot finely chopped</li><li>2 Tablespoons of oil</li><li>3 Tablespoons of corriander leaves, finely chopped</li><li>Salt to taste</li></ul><p><strong>Directions</strong></p><p>Soak the green gram overnight. Grind it into a coase batter with red chillies, garlic cloves, fennel seeds and salt. Heat the oil in a skillet. Add the mustard seeds and allow it to splutter. Add the cummin seeds, urad dhal and corriander leaves and then add the onions, bellpeppers and carrots. Saute the vegetables until they are cooked. Mix the sauted vegetables with the batter. Pour the batter into idly mould and cook for 10-15 minutes. Serve hot with corriander chutney.</p><p><img id="BLOGGER_PHOTO_ID_5342839361667624818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ALwLiDMfkxHQxhIfKuD-VViWK6LWUQMO6qfboQijKS0fVJb_-CL-5rRZ0njTXOY_6JKJSNPx9qe1dk563oOrAFRW0GFatjDl72e1Bepe5LFuAY-Zvu1ZuL5_LvrAUs5Tt5Vq6wb4oLX9/s320/DSCF1717.JPG" border="0" /></p>Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com0tag:blogger.com,1999:blog-4774692684600621088.post-5398972125205786142009-05-19T13:50:00.000-07:002010-04-08T14:08:14.745-07:00Spicy Poblano TortillasPoblanos are spicy mexican peppers that are bigger than jalapenos. I make corn stuffed poblanos for dinners. I shall post the recipe later. I once had a mushroom-poblano dish at a mexican restaurant. I tried to recreate the same but I didnt know how to make the sauce. Instead I added few other ingredients and it turned out delicious. Here is the recipe.<br /><br /><strong>Ingredients</strong><br /><br /><ul><li>3 Poblano peppers</li><li>6 Corn tortillas</li><li>1 Small onion, chopped lengthwise</li><li>10 White mushrooms rougly chopped</li><li>1 Teaspoon ground black pepper</li><li>Salt to taste</li><li>Olive oil</li><li>1/2 Cup shredded cheese</li></ul><strong>Directions</strong><br /><br />Preheat the oven to 400 Degrees. Cook the poblanos for 10-15 minutes until they are soft. Remove the skin and seeds and roughly chop them. Heat the oil in a skillet and add the onions. Saute until onions turn translucent. Add the mushroom and saute until mushrooms are cooked. Add the poblanos, salt and pepper and give a stir.<br /><br />Spread the poblano-mushroom mixture on the tortilla and top it with shredded cheese (Check the picture below).<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF7m50h09U9OsrEzu4HQn9zv4d6XAxDGdexEnKosLTjP6SB9k4KBI8Oj6hY0K2IuNJ3HGMME2DR-__y6JivV99fUcQVD2uWCYdVr4BOUxeWqmoAGZATnEMhyphenhyphenQKzmrgbdrkxyxiqTMSBuS0/s1600-h/DSCF1288.JPG"><img id="BLOGGER_PHOTO_ID_5337641005775348354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF7m50h09U9OsrEzu4HQn9zv4d6XAxDGdexEnKosLTjP6SB9k4KBI8Oj6hY0K2IuNJ3HGMME2DR-__y6JivV99fUcQVD2uWCYdVr4BOUxeWqmoAGZATnEMhyphenhyphenQKzmrgbdrkxyxiqTMSBuS0/s320/DSCF1288.JPG" border="0" /></a> Fold the tortilla and bake it in the oven for 5-10 minutes.<br /><br /><img id="BLOGGER_PHOTO_ID_5337641008407944706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBCWIEuLiVV2SAbyR1ePKtNwbAKA30uflcturHVPx2MRRNxFtmM9krQ38uh-mqBC9dFzbs3rSE2NOJshCM6Td7PnUyumO5q2k9GAhwi83VBFRAANMNzqBzuW0Syc6hz4nuVVwwXL_oBt3D/s320/DSCF1289.JPG" border="0" /> </div><div>Serve hot with ketchup or hot sauce.<br /><br /><div><img id="BLOGGER_PHOTO_ID_5337641012699629682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8TMg3VDtyUmDk809Ppva287Ax_t_Qdr8Z7gcOBJDNF18iLKGQc72urfunKs9T7t8ROG3LkYABinF6cpYfRn8j4OsqS7pw6X9wkEwJ_0bPnjDkoN8NJAAT6k4D7X7_0UoCoeaq6SFqkTD3/s320/DSCF1290.JPG" border="0" /></div></div>Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com0tag:blogger.com,1999:blog-4774692684600621088.post-90322560587951094182009-05-19T13:35:00.000-07:002009-05-28T19:03:56.026-07:00Egg DumplingsWhen I was in India I used to eat egg bhonda from a road side shop. I have tried the same at home lot of times. I wanted to try a different recipe. I made dumplings with eggs and vegetables. I am sure people that dont like to smell of egg would love this recipe.<br /><br /><strong>Ingredients</strong><br /><br /><ul><li>1 Medium onion finely chopped</li><li>5 Hard boiled eggs <a title="Egg on Foodista" href="http://www.foodista.com/food/2PVT278D/egg"></a>roughly chopped</li><li>1 Small bellpepper finely chopped</li><li>1 Carrot finely shopped</li><li>2-3 Tablespoons of Corriander leaves</li><li>1 Tablespoon of corriander powder</li><li>1 Teaspoon of red chilli powder</li><li>Salt to taste</li><li>1 Tablespoon of corn powder</li><li>1/2 Cup of all purpose flour</li><li>2 Cups of seasoned bread crumps</li><li>3 Cups of oil (I used corn oil)</li><li>1 Cup of shredded cheese (optional)</li><li>1 Cup of water</li></ul><strong>Directions</strong><br /><br />Mix eggs, vegetables, corn powder, salt and the spices together. Make medium size balls with the mixture. Add the water to the all purpose flour and mix well. Dip the balls in the all purpose flour and roll them over the bread crumps. Deep fry in the oil. Serve hot with ketchup or hot sauce.<br /><br /><p><img id="BLOGGER_PHOTO_ID_5337639806203164994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbJSf9xfHPT6j1u8PN1FVa5WWtk5YIGGeiRIeKperOKq24czgNq3riiuNxD8Au46yiiPLZTBqGqp0MK_guw1n559Xju5Nxnw46a16O4hdQl6ycYYzpKihwgBQAj5B4hXLASdIarENwiNc/s320/DSCF1284.JPG" border="0" /> </p><p>I am tagging the Foodista website to this blog.</p><p align="center"><a title="Egg on Foodista" href="http://www.foodista.com/food/2PVT278D/egg"><img style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BORDER-LEFT: medium none; WIDTH: 300px; BORDER-BOTTOM: medium none; HEIGHT: 175px" alt="Egg on Foodista" src="http://dyn.foodista.com/content/embed/b2_2PVT278D_abb936db0b204b27f254d9529cd362cc1213b3d0.png?foodista_widget_V73XQSB8" /></a></p>Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com2tag:blogger.com,1999:blog-4774692684600621088.post-29540948935099918792009-05-12T20:59:00.000-07:002009-05-13T10:09:02.889-07:00Quick Snack<p>Tea time is the most challenging time for me. I need to make something to munch since my husband he always comes home very hungry. I usually make oven baked snacks for tea time. I also grill asparagus and we have it with sauce. Its a very simple and healthy snack.</p><p><strong>Ingredients</strong><br /></p><ul><li>Asparagus</li><li>Olive oil</li><li>Salt </li><li>Pepper</li><li>Garlic powder</li></ul><p><strong>Directions</strong></p><p>Preheat the oven to 400 degrees. On a baking tray arrange the asparagus. Drizzle some olive oil on the asparagus and sprinkle the salt, pepper and garlic powder. Toss the asparagus with hands so that all the asparagus are seasoned. Cook it in the oven for 10-15 minutes until the asparagus are tender. Serve it with ranch or ketchup.</p><p><img id="BLOGGER_PHOTO_ID_5335355932552884610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtiJvuJ32YLjd0UXhXncuK_4nMjIthNrWSjwRWgCtsHwH7Os1yr1lu23iJBy06Fzr0E5Ty4ahggWo5P7rA2ElkZT7-JWGC4IRYlqv5SmrnpSOgBdJuPo_Vr8rSncRNPf0jdEi7-tvcwz3/s320/DSCF1282.JPG" border="0" /></p>Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com1tag:blogger.com,1999:blog-4774692684600621088.post-71360876102540887192009-05-11T13:03:00.001-07:002009-05-12T20:57:50.162-07:00Chocolate Delight<p>Chocolate has been favourite relish for majority of the people especially women. I am not an exclusion. I love chocolates. My other favourite is hazelnut. I found combination of chocolate and hazelnut. Its an Italian spread like peanut butter that we get here. I use it instead of jam. I made a sandwich with this spread and banana. Here is the recipe.</p><p><strong>Ingredients</strong></p><ul><li>2 Slices of bread</li><li>2 Tablespoons of chocolate and hazelnut spread</li><li>1 Ripe banana</li><li>Butter</li></ul><p><strong>Directions</strong></p><p>Apply the chocolate hazelnut spread on one side of the bread slices. Cut the banana into small slices and keep in on a bread slices. Spread butter on the outter side of the bread and toast the bread as how you toast a sandwich. Serve hot. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2xsGhhZrWZ2Id_NloFgau_GeoOw9S86XJ510xA4P0P32ieXmz4IlFWWfixi46MsxSghyhkskpKQhOe4denjMaTM3s3_ajphVcsprPsZl6w-pBeh8QzjsDzC4lFGHoCuB36Z1hTsEZ-Jpb/s1600-h/DSCF1267.JPG"><img id="BLOGGER_PHOTO_ID_5334659717900715746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2xsGhhZrWZ2Id_NloFgau_GeoOw9S86XJ510xA4P0P32ieXmz4IlFWWfixi46MsxSghyhkskpKQhOe4denjMaTM3s3_ajphVcsprPsZl6w-pBeh8QzjsDzC4lFGHoCuB36Z1hTsEZ-Jpb/s320/DSCF1267.JPG" border="0" /></a> </p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIC3VMYKN3Y7IhZKtSDE9HXmU1dcWZ2uKleHjr9Xx-5miSzlJeuew2xamxwiEeb_TQrLhON-azUNFlGiHVuCAKQJqyE9QF6K-blLOjHWvfTpDPkun6gzC6EYtbhzgfesdWngjUMe3vWfKb/s1600-h/DSCF1268.JPG"><img id="BLOGGER_PHOTO_ID_5334659714728347026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIC3VMYKN3Y7IhZKtSDE9HXmU1dcWZ2uKleHjr9Xx-5miSzlJeuew2xamxwiEeb_TQrLhON-azUNFlGiHVuCAKQJqyE9QF6K-blLOjHWvfTpDPkun6gzC6EYtbhzgfesdWngjUMe3vWfKb/s320/DSCF1268.JPG" border="0" /></a>Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com0tag:blogger.com,1999:blog-4774692684600621088.post-46367883483230532192009-05-07T20:41:00.000-07:002009-05-11T12:16:30.690-07:00Bellpepper Raitha<div>When it comes to raitha onions, cucumber, carrots and tomato are the common ingredients. I made a raitha with bellpepper. Here is the recipe.</div><div></div><br /><div><strong>Ingredients</strong></div><br /><div></div><ul><li>1 Bellpepper seeded and finely chopped (Any color is fine. I used yellow one) </li><li>1 Jalapeno seeded and finely chopped</li><li>1 tablespoon of oil</li><li>1 small onion finely chopped</li><li>1 teaspoon of mustard seeds</li><li>1 teaspoon of red chilli powder</li><li>3 cups of whipped yogurt</li><li>Salt to taste</li><li>2 tablespoons of corriander leaves finely chopped</li></ul><div></div><div><strong>Directions</strong></div><div></div><br /><div>Heat the oil in a skillet. Add the mustard seeds and allow it to splutter. Now add the jalapeno and onion and saute for sometime. Add the bellpepper, red chilli powder and salt and saute until bellpeppers are cooked. Toss these into the yoghurt and give a stir. Garnish with corriander leaves.</div><br /><div></div><div>This raitha can be a side for chapathis as well. </div><div></div><br /><div><img id="BLOGGER_PHOTO_ID_5334646993692089810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDTOgNMCVBniVMyKnSqBKYZm3jgVN_tLR9OPqjVBNLrj-Jkh3ecvXJVfYQkbnnPa41hTOhtUqtbHincKNRTo2M7Lp18D1nEFILpDpuv1A_UUp0Frnge4Zr5X5kuDOjPK5q7qDJmPaX_Rd5/s320/DSCF1223.JPG" border="0" /></div>Sindura Rajashekarhttp://www.blogger.com/profile/15186148732859082819noreply@blogger.com0