October 30, 2009

Raw Banana Pepper Fry

The first visitor I had after I shifted into a new residence was my FIL. My MIL had sent us some raw bananas (plantains), broad beans and gongurra leaves with him that was grown in their backyard. How I wish I had a garden that I can indulge in. He also brought with him jasmines, roses that were grown in the garden too. Any way the moment I saw the plantains only this event came to my mind as the month is coming to and end and I have not updated my blog in over a fortnight. What could be fresher that the ones that my FIL brought with him and more over organically grown. This is my side dish for sambar rice today. So here goes the recipe.


Raw Banana Pepper Fry


Ingredients:
Raw bananas – 2
Black pepper powder – 1 tsp or more if you desire
Grated coconut – 3 tbsp
Garlic – 2 pods
Turmeric powder – ¼ tsp
Cumin seeds – ¼ tsp
Mustard seeds – ½ tsp
Urad dal – ½ tsp
Curry leaves – 2 sprigs
Water – 2 tbsp
Oil – 1 tsp
Salt – to taste


Method:


Peel the skin of the bananas. Cube them and immerse in water to prevent them from turning black. In a mixie jar grind coarsely the grated coconut, garlic, turmeric powder, black pepper powder, 1 sprig of curry leaves, cumin seeds and salt without adding water.


In a microwave safe bowl place the cubed bananas; sprinkle 2 tbsp of water and 2-3 drops of oil. Mix well. Close the bowl and microwave @ high for 2-3 mins till they become soft. In another microwave proof vessel add the remaining oil, mustard seeds, urad dal and 1 sprig of curry leaves. Mix well and microwave @ high after partly closing the vessel for 1 min. Now add the micro waved bananas and coarsely ground paste and mix well. Keep the vessel open and microwave @ high for 1 ½ to 2 mins. Give 3 mins standing time and serve with sambar rice or rasam.


This is off to Suma who is hosting Microwave easy cooking event featuring Fresh Produce this month a brain child of Srivalli.
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October 6, 2009

Sweet Corn Soup

This Sunday a cousin of Hubby visited our house with her family from Cuddalore. As I was in the process of cleaning our house before shifting to a new place they couldn’t have visited a messier house ever before. It was a reprieve that we opted to have lunch out as the kids were running around and the place was full of empty cartons ready to be packed. Thank God for that. After finishing lunch we all went to a kids carnival hosted in Chennai trade centre along with our kids. The kids had a wonderful time. They started to Cuddalore from there itself being an easier option.

After returning home nobody was in a mood for any dinner as we had lots of ice creams and snacks at the carnival. But I didn’t want us to go to bed on an empty stomach (well almost). As I had some left over some from the pooja I decided to make corn soup which was quite filling and which was meal in itself. Quite light and not at all heavy on the stomach. As soups are Arjun’s favorite I didn’t have to entice him too much to have this.

Sweet Corn Soup



Ingredients:


Corn on Cob - 4

White onions – 1

Butter – 1 tbsp

Milk – 1 cup

Water – ½ cup

Soy sauce – few drops

Ginger – ½ inch piece

Aji-no-moto – ½ tsp

White Pepper powder - to taste

Salt – to taste

Sugar – to taste



Method:


Heat the butter in a frying pan and sauté the chopped onions till they turn translucent. Grate the corn with the help of a grater. In a pressure cooker add the sautéed onions, grated corn, milk, water and the ginger piece and cook it for 10 minutes. Let it come to room temperature. Remove the ginger piece. Take 2-3 tbsp of cooked corn and keep it separately. Liquidize the remaining corn in a mixie. Pour it through a strainer. To the strained liquid add enough water or milk or a combination of both to the consistency you prefer.

Heat this soup along with salt, sugar, Aji-no-moto.. Add the cooked corn that you have kept separately. It is enough if just comes to a boil. While serving just add a few drops of soy sauce and sprinkle white pepper powder as per your taste. Sweet corn soup is ready to serve.

This Sweet Corn Soup is off to EC’s WYF: Light Meal Event.
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October 5, 2009

Chick Peas Sundal Recipe

Easy Sundal Recipes for Navratri
Navratri is incomplete without sundal recipes. Sundals are usually made with legumes (pulses) of different kinds. They are not only easy to prepare but also loaded with protein. Chickpeas sundal is one of the sundal varieties made during Navratri and Vinayagar (Ganesh) Chatrurthi. As we use dried legumes, you need to plan in advance and soak them either overnight or for at least 8 - 10 hours to soften and prepare it for cooking. I not only make them during festival time but also it finds its way in my kids snacks boxes to school as well as they are so filling and keep the kids happy till their lunch break.

Chickpeas Sundal Recipe

Chickpeas (Kondakadalai ) Sundal Recipe

Prep time: 8 Hours  |  Cook time: 15 mins  |  Serves: 3
Recipe Cuisine: South Indian  |   Recipe Category: Snacks

Ingredients:

  • Chick peas (Kabuli channa / Garbanzo Beans) - 1 cup
  • Fresh grated coconut – 3 tbsp
  • Dry red chillies – 2, broken
  • Mustard seeds – 1 tsp
  • Urad Dal - 1/2 tsp
  • Asafetida – 2 pinch
  • Curry leaves – 1 sprig
  • Salt – to taste
  • Oil – 2 tsp

Instructions:

  1. Wash and soak chana in plenty of water overnight or for atleast 8 hours. Rinse well and using fresh water, pressure cook till soft with salt for 4 to 5 whistles. Drain and keep aside.
  2. Heat a pan with oil. Add the mustard seeds, when they crackle add the urad dal, asafetida, dry chilies and curry leaves and sauté till the urad dal turns golden brown.
  3. Now add the cooked chickpeas and mix well. Adjust salt and cook for a minute.
  4. Add grated coconut, mix well and serve hot.
Kadalai Sundal

Notes:

  1. Before cooking, discard the soaked water and rinse well.
  2. As chickpeas in general causes flatulence, do not miss out on adding asafetida as it helps in digestion.
  3. The chickpeas should be soft and you should be able to mash it easily when pressed between your fingers.
Kondakadalai Sundal Recipe
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