Friday, July 31, 2009
No since this is also my DH's favorite, we make it frequently.This is also a fun activity for kids to roll the dough into fun shapes.
1 cup Rice flour
1 tsp salt
2 tbsp milk
1/2 cup Grated coconut
1/2 tbsp Cardamom powder
Water as required
Sugar to taste.
Heat 11/2 cup of water, until it is almost boiling.
Add the water to the rice flour , add salt and mix to a dough.(add water gradually)
Roll the dough into small shapes and set aside.
Pour some water in a vessel along with the milk and bring to a boil.
Now add the rolled shapes in to the water and let it cook till the dough is fully cooked.(cooking time depends on the shape.( cook different shapes in different batches.)
When the dough is fully cooked, strain and add to a bowl.
Add cardamom powder, sugar and grated coconut to the boiled kolukattai and mix well.
Serve hot or cold.
I'm sending this to Let's Go Nuts hosted by Seduce your taste buds.
Wednesday, July 22, 2009
Since my Dh loves wraps so much I decided to make a red cabbage wrap and added black beans for softness and alfalfa sprouts for the crunch.
1/2 cup Alfalfa Sprouts
4 nos Flour Tortillas
1/2 Head Red cabbage(sliced thin)
1/2 can Black beans
3 tbsp Tomato puree
1 tsp Ginger/Garlic paste
1 Large Onion(sliced)
1 tbsp Cumin
1 tbsp Red chilly powder
1/4 cup sweet red wine
2 Tbsp Olive Oil
Salt and pepper to taste.
Drain the black beans, wash thoroughly and set aside.
Heat oil in a pan and add cumin seeds.
When the cumin seeds sputter, add onion and saute.
When the onions are tender add the cabbage , beans and saute.
Now add salt, pepper, red chilly powder,ginger/garlic paste,tomato puree and saute for a minute.
Add the Red wine and simmer till all the liquid is absorbed into the cabbage mixture.
Turn off the heat when done.
Heat the tortillas in a griddle , Spread the cabbage/bean mixture in the middle and top it with alfalfa sprouts, roll the tortillas and enjoy.
Tuesday, July 14, 2009
4 nos Large potato
1 large Onion (chopped)
5 nos green chillies
1 sprig curry leaves
1 tsp urad dal
1 tsp mustard seeds
1 tsp channa dal
2 Tbsp oil
Salt to taste.
Wash the potatoes and cut them into four pieces.
boil the potatoes.(I do it in a microwave for 6-8 minutes)
Remove the skin and mash it gently with your hand or the back of a spoon.(The pieces have to be visible)
Heat oil in a kadai and add mustard seeds,channa dal and urad dal.
When the mustard seeds pop add the curry leaves , onion , green chillies and saute.
when the onion is tender, add salt and the potato and mix well.
Cover and cook in medium flame for about a minute.
Serve hot with steamed rice.
1 Large Onion (chopped)
1/2 bunch Coriander leaves (chopped)
1 Tbsp G/G Paste (Ginger/Garlic)
2 Tbsp Cumin seeds
1 Tbsp Red chilly powder
1/2 tsp Turmeric powder
1 Tsp Garam masala
1/2 cup Tofu scrambled
2 cups Mixed vegetables
2 Tbsp Oil
Salt to taste.
Heat oil in a kadai and add the cumin seeds.
When the cumin seeds splutter add the onion and saute.
When the onion is tender and all the vegetables, salt and saute.
(you can use a pack of mixed frozen vegetables )
Add the G/G paste, red chilly powder,turmeric powder, garam masala and stir well.
Sprinkle 1/4 cup of water, cover the kadai and let the vegetables cook .
When the vegetables are almost done add the tofu and the coriander leaves.
Keep the kadai on medium flame and stir the vegetables.
Remove form heat one the tofu is done. Serve with rice or as a side dish for chapati.
Monday, July 6, 2009
It was a great opportunity to host the event and thanks to all the participants who sent in their entry.
Madras Mirchi by Nithya of Fourth Sense Samayal.
Stuffed Capsicum by Deepti of dipskitchen .
Paneer Tikka Rolls by Pooja of My Experience with Cooking.
Jalapeno cheese Bread by Nutan Dodbele.(see Below)
Aloo stuffed mirchi by Rekha of Plantainleaf.
Chilli Mirchi Pakoda by Priti of Indian khana .
Spicy fare chilly pakora by Shaista of Mixcalculations .
Red chili Pachadi by Uma of maa inti vanta .Pickled green chillies by Priya of Priya's Easy N tasted Recipes.
Nalla karam by saritha of my kitchens Aroma .
Main dish /Curry:
Ishtu by Pooja of My Experience with Cooking .Tortia rollups by Srilakshmi of Annapurna.
Kadai paneer by Srilakshmi of Annapurna.
Stuffed green Chillies curry by Usha Rao of My Spicy Kitchen. Pranella.
Baby corn curry by Sia of Monsoon spice.
Capsicum masala by Sri lakshmi of Annapurna.
Capsicum Thoran by Jisha of Kerala Recipes.Alu capsicum by Srilakshmi of Annapurna.
Nyona fish curry by sudha of Malaysian Delicacies.
Green Mutton biriyani by Radhika of Radhi's Kitchen.
Stuffed capsicum in spicy gravy by srilakshmi of Annapurna.
Bell pepper halwa by Hari chandra of Indian cusine.Recipe for Jalapeno cheese Bread by Nutan:
Skim milk – 1 cup
Olive Oil – 2 tbsp
Cheese - ¾ cup (either Mexican cheese, or mozzarella cheese or grated jalapeño cheese)
Salt - ½ tsp
Sugar – 3 tsp
Bread Flour – 3 cups
Yeast – 3 tsp
Chopped jalapeño – 1
1. Add all the ingredients except jalapeños in the bread machine
2. Set the setting to mix bread and light crust
3. Start the bread machine
4. Make sure the dough is soft elastic ball, if necessary add a tsp of oil if the dough is tight or a tsp of flour if the dough is sticky
5. When the machine beeps add the chopped jalapeños
6. Cool completely when done and slice to pieces.