Friday 22 June 2012

Medu Vada


Medu Vada
Preperation Time :30 Mins
Serves :4
Ingredients
4 cups urad dal
1 cup ordinary rice
1 tsp. ginger grated
1 tbsp. coconut grated coarsely
8-10 whole pepper corns
1 tsp. cumin seeds
salt to taste
oil to deep fry
Vada, Sambar, Idli
Medu Vada

Method
Wash and soak dal and rice together in plenty of water overnight. Drain, grind to a soft
batter, a fine grain should be felt in it. Do not make the batter thin. It should be thick enough to shape vadas. Add all ingredients and beat well clock wise/ anti clockwise with hand to incorporate air. Heat oil, wet palm and take an idli sized lump on fingers palm side up. Make a hole in the middle with thumb. Put gently into hot oil, repeat the same for more. One can  use a medhu vada press. Fry on medium flame. Serve hot with chutney and sambar.


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Xmass Cookies


Xmas Cookies
Preperation Time : 25 Mins
Serves :4
Ingredients
1 cup butter
3/4 cup sugar
3 egg yolks
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/2 cups flour, divided
Cookies
Xmas Cookies

Method
Preheat oven to 375 degrees. Cream butter and sugar thoroughly. Add well-beaten egg yolks and vanilla and almond extracts. Mix in half of flour, then turn on a floured board and knead in the remaining half of the flour. Roll out and cut with Christmas cookie cutters. Place on greased baking sheet and bake for 10 to 12 minutes watching cookies very carefully. Decorate with colored sugar crystals, nuts, candied cherries or your favorite topping.

Tuesday 19 June 2012

Tomato Rice with Veggies


Tomato Rice with Veggies
Preperation Time : 60 Mins
Serves : 4
Ingredients

1 cup short grain rice
1½ cup water
1 stalk celery chopped
¼ tsp turmeric
Peanut or sesame oil
4 diced tomatoes
2 tbs butter (optional)
½ tsp whole mustard seeds
½ tsp whole cumin seeds
2 cloves garlic chopped
salt and pepper to taste
1 zucchini chopped
1 onion chopped
some coriander leaves
tomato rice
Tomato Rice with veggies

Method
Cook the rice with turmeric added in a normal manner.
While the rice is cooking, heat the oil and butter in a skillet on a medium flame. When the butter
is melted, add the mustard and cumin seeds and cover. When the mustard seeds start to pop, add the garlic, cover again and let cook another minute. Add onion and celery, stir until onion starts to turn transparent. Add the zucchini and cook until zucchini is soft. Add tomatoes stir and heat until well hot. Mix in the cooked rice and cook for 3 minutes to blend flavors. Garnish with coriander and server hot.

Dill Tofu Dip


Dill Tofu Dip
Preperation Time : 15 Mins
Serves : 2
Ingredients

3 tbsp olive oil
2 tbs lemon juice
1 clove garlic
Salt to taste
½ tsp black pepper
2 scallions, roughly chopped
2 tsp dried dill
10 oz extra firm tofu, drained
water for puree
Tofu Dill Dip
Dill Tofu Dip

Method
Mix ingredients in a blender in the above order, and make smooth puree. Stir until you get the mix you want. That’s it.

Tofu with Spinach


Tofu with Spinach
Preperation Time : 20 Mins
Serves :4
Ingredients

2-4 peanut oil & butter
1 small green chili chopped
1 medium onion chopped
½ tsp coriander
salt to taste
½ tsp turmeric
½ tsp cumin
1 10 oz firm tofu drained and cut in cubes
1 12 oz frozen/fresh chopped spinach
1 tsp lemon juice
Tofu, Spinach
Tofu with Spinach

Method
Heat the oil, cook the chilies in the oil for about 3 minutes. Add the onion and spices and cook on
low flame until the onions turns golden the longer the better. Now add tofu, stir and cook while the tofu absorbs the spices. In the end add spinach, stir and heat. Add salt and lemon juice and serve.

Thursday 14 June 2012

Potatoes with Brown Mustard seeds


Mustard Seeds Potatoes
Preperation Time : 30 Mins
Serves :3
Ingredients

1 tsp brown mustard seeds
3 tbsp peanut oil
¼ tsp turmeric
1 green bell pepper chopped
½ tsp coriander
Salt to taste
black pepper to taste
3 large potatoes cut in chunks
¼ cup water
1 tsp lemon juice
Potatoes, mustard seeds
Potatoes

Method
Heat the oil in pan and cook the mustard seeds until they begin to pop. Add the bell pepper and
sauté about 5 minutes. Add the rest of the spices with potatoes and water. Cover and cook on low flame until potatoes are tender. Put more water time to time to so that the mix does not burn. When the potatoes are done uncover and cook another few minutes. If you think the water is more than required, add lemon juice and heat another 2-3 minutes.