Monday, August 10, 2009

ONION DOSA [ NEERULI DOSE]

I WAS BORED OF PREPARING PLAIN DOSA ALL THE TIME.SO THIS WEEKEND I THOUGHT OF PREPARING ONION DOSA FOR A CHANGE BECAUSE MY HUSBAND LOVES TO EAT DOSA IN ANY FORM SO I GAVE IT A TRY .

DOSA IS ONE OF THE MAIN COURSE IN SOUTH INDIA ,WE HAVE DIFFERENT VARIETIES OF DOSA .THIS TIME WHEN I HAD BEEN TO INDIA I BOUGHT A BOOK SPECIALLY FOR PREPARING DOSA AND THIS DOSA IS ONE OF THEM WHICH I TRIED.NEERULI MEANS ONION IN KANNADA AND IT IS THE MAIN INGREDIENT.IT IS THE INDIAN STYLE PANCAKE


INGREDIENT
RICE - 3CUP
URAD DAL-1 CUP
METHI SEEDS - 1/4 TSPN
ONION - 2 CUP CHOPPED
CORIANDER LEAVES -1 CUP CHOPPED
COCONUT - 1/4 CUP
BAKING SODA A PINCH
SALT TO TASTE
OIL/GHEE



METHOD
CLEAN THE RICE AND URAD DAAL SEPARATELY AND SOAK IT FOR HOURS,LATER GRIND IT INTO A SMOOTH PASTE AND ADD SALT AND BAKING POWDER AND MIX IT THOROUGHLY,LET THIS BATTER FERMENT [KEEP THE BATTER OVERNIGHT].
PLACE THE DOSA GRIDDLE ON FLAME,ADD A LITTLE OIL/GHEE AND SPREAD IT WITH COCONUT COIR OR TISSUE PAPER.
SPRINLE LITTLE WATER ON GRIDLE JUST TO CHECK WEATHER IT IS SUFFIECIENTLY HOT TO POUR THE DOSA BATTER.
POUR 1 LADDLE OF BATTER ON THE GRIDDLE AND SPREAD EVENLY TO GET SAME THICKNESS ALL OVER .
TOP IT WITH ONION AND CORIANDER MIXTURE IMMEDIATELY AND PRESS IT GENTLY SO THAT THE MIXTURE STICKS TO THE DOSA.
WHEN THE TOP OF THE DOSA GETS COOKED TURN IT OVER AND LET THE OTHER SIDE COOK TILL IT TURN GOLDEN BROWN.

YOU CAN ENJOY THIS DOSA WITH VEGETABLE SAGU OR PEANUT CHUTNEY.


THINGS TO REMEMBER

1. The ground batter should be thick but finely grounded. Please do not add water at all. On fermentation it will be right.

2. Add salt at night before overnight fermentation. Adding salt helps to ferment fast.



How long it takes: 45 minutes(other than fermenting time)

Number of Servings: 30 dosas


AKSHATA

Thursday, August 6, 2009

STOP CRIBBING MAMA!

I WAS SURPRISED TODAY WHE PRADHAN SAID KAK YOU IN HIS WAY OF TELLING ME THANK YOU WHEN I GAVE HIM HIS NEW TOY,AND I WAS TAKEN SO ASTONISHED THAT I JUST DIDNT KNOW WHAT TO DO ...TILL FEW DAYS BACK, I WAS WORRIED OH WHY IS HE NOT DRINKING MILK IN HIS SIPPY CUP, WHY IS HE NOT LISTENING TO ALPHABETS SO ON AND SO FORTH .

BUT HE GAVE A ZOR KA JATKA JO DHEERE SE LAGA MUJHE THAT HE HAS HIS OWN SPEED AND ONE DAY HE WILL ACHIEVE IT,LIKE FINALLY HE HAD HIS MILK 2 DAYS BACK IN A CUP

I FELT HE TELLING ME THAT STOP CRIBBING MA I WILL DO MY THINGS ON MY OWN SPEED

AKSHATA

Wednesday, August 5, 2009

EXPERIMENTING ON NEW THINGS IN LIFE

I ALWAYS THINK WHEN TIME STOPS AROUND 4'O CLOCK OH WHAT TO COOK FOR EVENING SNACK ಯಾಕಂದ್ರೆ ದಿನ ಅದೇ ದೋಸೆ ,ಇಡ್ಲಿ ಮಾಡಿ ಬೇಜಾರ ಆಗಿದೆ SO WHEN I SURF NET AND GET NEW RECIPE'S I ALWAYS WANT TO GIVE A TRY AND EXPERIMENT ON POOR RAGHU

SO LET ME GIVE A BANG INTO THIS NEW INTREST IN LIFE

Tuesday, August 4, 2009

VERMICELLI

VERMICELLI is a type of pasta, round in section and somewhat thinner than spaghetti. Vermicelloni ("thick vermicelli") is less common, and about the same size as fedelini Both are thinner than spaghettini .

I wanted to cook something new dish for evening snack so i thought of doing vermicelli idli i had heard of this idli but never tried it,so i gave it a shot.Raghu AND MY SON liked it so i can cook it any time either for breakfast or evening snack.



INGREDIENTS:
VERMICELLI - 1 1/2 CUP
RAVA (WHEAT SOOJI/SEMOLINA)- 3/4 CUP
YOGURT- 2 CUP
PINCH OF ASFOETIDA
MUSTARD SEEDS - 1/2 SPN
URAD DAL - 1/2 SPN
CURRY LEAVES - 5-6 LEAVES
CORIANDER LEAVES - 1 CUP
GREEN CHILLIES - 4-5
GHEE - 1 TSPN
PINCH OF BAKING SODA

METHOD
FRY BOTH VERMICELLI AND RAVA SEPARATELY IN GHEE TILL THEY TURN GOLDEN YELLOW.
MIX BOTH OF THEM IN CURD,If the vermicelli and rava soaks well, the idlis come out very soft. Add more curd if the batter becomes too dry.
Add salt, coriander leaves and green chilies (cut into small pieces).
Heat oil and add mustard seeds and urad daal when mustard starts popping and urad daal becomes brownish, add curry leaves, baking soda and a pinch of asafoetida. Add this seasoning to the batter and mix well.
Put the batter in greased idli stand and steam them.

YOU CAN SERVE THE HOT IDLIS WITH CHUTNEY POWDER /SAMBHAR


REGARDS
AKSHATA

I have just posted this food entry in sara's blog so you can check it out
http://simplysara07.blogspot.com/2010/01/cfk-creative-food-for-pickyfussy-eaters.html

ONION CHUTNEY


ONION CHUTNEY
I WAS THINKING WHAT NEW CHUTNEY I CAN PREPARE BECAUSE I WAS BORED OF HAVING USUAL COCONUT CHUTNEY .THEN AS I WAS SURFING NET , I FOUND THIS ONION CHUTNEY SO THOUGHT OF GIVING IT A TRY AND IT WAS DELICIOUS .THE METHOD AS FOLLOWS
INGREDIENTS :
Onions - 2 med. sized- peeled
Red chillies - 2
Tamarind - the size of a marble
Salt to taste
Oil - 2 tbsp.
Mustard seeds -¼ tsp
A pinch of hing.
Coconut 1/4 cup

METHOD: Peel and cut onions. Wash tamarind and grind with salt, onions and chillis. Heat oil and add urad dal, hing & red chillies. When the seeds splutter add the ground chutney. Let it fry for 2,3 mints. and switch off the gas. Grind every thing to a coarse paste.
This goes well with rice, parathas, idlis and dosas.

REGARDS,
AKSHATA

Monday, August 3, 2009

Spinach chutney /thambuli [south indian style]


My husband is fond eater he likes me cooking new dishes he appreciates me when i cook new dish but always make fun of me that i experiment on him .This dish i learnt from my mother in law who had seen this dish cooked by her daughter on her visit to DALLAS .so she saw spinach getting waste in my fridge so she said that she had seen her daughter cooking thambuli out of this and which is very easy to cook and i have modified this for my taste,after i learnt this thambuli it is there in our menu when i am bored of cooking sometime.

it is pretty simple

INGREDIENTS:
Spinach - 1 1/2 cup
green chillies 2-3
ghee -1 spoon
yogurt- 3/4 cup
salt to taste
lemon juice 2-4 drops
oil - 1 spoon
mustard seeds - 1sp
urad dal - 1sp
curry leaves 2-4

METHOD:
Fry the spinach and green chillies in the ghee till they decrease in the volume ,let it cool and grind it into smooth paste by adding 1/4 cup of yogurt to the spinach mixture.

Add rest of the yogurt to the paste , lemon juice and salt to taste.and give tadka of mustard seeds,urad dal and curry leaves

serve this spinach thambuli /chutney with hot rice..

JACKFRUIT APPA [APPAM]




Jackfruit is the name of the fruit of ‘jackfruit’ tree, which belongs to the mulberry family. It is native to southwestern India, Bangladesh, Philippines, Sri Lanka and possibly, east of the Malay Peninsula. Mainly found to be cultivated in tropical conditions, jackfruit is said to be the largest tree-borne fruit in the world, with its diameter being at least 25 cm. on the other extreme, there can be jackfruits measuring as much as 36 kg in weight, 90 cm in length and 50 cm in diameter. The best part of the fruit is that even its seeds have been found to have a high nutritional value. If you want to know more about the health and nutrition benefits of eating jackfruit, browse further.

Nutritional Value of Jackfruit
Given below is the amount of nutrients present in 100 gm of jackfruit:
Sodium - 3 mg
Total Carbohydrates - 24 g
Dietary Fiber - 2 g
Protein - 1 g
Vitamin A - 297 IU
Vitamin C - 6.7 mg
Thiamin - 0.03 mg
Riboflavin - 0.11 mg
Niacin - 0.4 mg
Vitamin B6 - 0.108 mg
Folate - 14 mcg
Calcium - 34 mg
Iron - 0.6 mg
Magnesium - 37 mg
Phosphorus - 36 mg
Potassium - 303 mg
Sodium - 3 mg
Zinc - 0.42 mg
Copper - 0.187 mg
Manganese - 0.197 mg
Selenium - 0.6 mcg
Total Fat - 0.3 mg
Saturated Fat - 0.063 mg
Monounsaturated Fat - 0.044 mg
Polyunsaturated Fat - 0.086 mg
Calories - 94
Health & Nutrition Benefits of Eating Jackfruit
Being rich in potassium, jackfruit has been found to be helpful in the lowering of blood pressure.
The extract of Jackfruit root is believed to help cure fever as well as diarrhea.
Jackfruit contains phytonutrients, with health benefits ranging from anti-cancer to antihypertensive.
The root of this fruit has been found to be beneficial for those suffering from asthma.
Jackfruit proves to be a very good source of vitamin C, which is known for its high antioxidant properties.
The fruit contains isoflavones, antioxidants, and phytonutrients, all of which are credited for their cancer-fighting properties.
Jackfruit is known to contain anti-ulcer properties and is also good for those suffering from indigestion.
Boasting of anti-ageing properties, the fruit can help slow down the degeneration of cells and make the skin look young and supple.
Jackfruit serves as a good supply of proteins, carbohydrates and vitamins, for the human body.
It is believed that the fruit can help prevent and treat tension and nervousness.
Since it contains few calories and a very small amount of fat, jackfruit is good for those trying to lose weight.
If you are suffering from constipation, regular consumption of the fruit will surely prove beneficial.
The root of jackfruit is said to be good for the treatment of a number of skin problems.

THE ABOVE INFORMATION IS ALL ABOUT JACKFRUIT AND AFTER KNOWING THIS AND IN OUR NATIVE IN UDUPI .AND IN UDUPI YOU HAVE WIDE RANGE OF CUISINE WHICH ARE SCRUMPTIOUS!!!.SO THE OTHER DAY I BOUGHT A CAN OF FROZEN JACKFRUIT AND PREPARED THE APPAM FOR THE FIRST TIME ON MY OWN AND IT WAS DELICIOUS AND BOTH ME AND RAGHU ENJOYED OUR EVENING SNACK AS RAIN IT WAS RAINING .HERE GOES THE METHOD...

INGREDIENTS:

Jackfruit(Without seeds) 1 cup
Rice 1 cup
Grated coconut 1/2 cup
Jaggery 1/2 cup
Sesame seeds 1 tsp (Optional)
Cardamom powder 1tsp
Salt to taste
Oil for frying




METHOD:

1) Wash and Soak rice for 3 hours.
2) Drain the water from rice and grind with coconut,jaggery and jackfruit(Do not add water).
3) Add salt, sesame and cardamom powder to the batter.This batter has to be thick(Okay if it is coarse).
4) Heat oil in a deep pan.Make small balls of the dough and drop in hot oil.
5) Deep fry in oil till brown in colour and drain.
6) You can eat just like that. I served with honey to make it more sweet.






REGARDS
AKSHATA