Thursday, August 13, 2015
2 tablespoons of flax seeds ground finely
About 3/4 cup of water
Half cup maple syrup
Half cup coconut oil or canola oil
2 tsp lemon juice
1 tsp vanilla
1 cup rice flour, preferably brown
1/2 cup oats ground finely or millet flour
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts or pecans
Mix the flax powder and water in a bowl and keep in fridge to substitute for eggs. After 15 minutes it will be ready.
Heat the oven to 375 degrees f or 170 C for five minutes.
In a large bowl mix the mashed bananas with the maple syrup, oil, lemon juice and vanilla extract.
In another bowl mix rice flour, oats, baking powder, baking soda and salt.
Add the flaxseed mix into the large bowl of banana and mix well.
Fold the dry ingredients into the wet ingredients until just combined without overdoing it.
Fill a muffin tray with the mix into paper cups.
Top with the nuts.
Bake in the middle of the oven for 20-25 minutes.
Cool in the cups for a few minutes when they are done and out of the oven.
Cool completely and store in an airtight container for upto four days in fridge or upto one month in the freezer.
Ypu can mix chopped dark chocolate to the dry mix as a richer variation
Thursday, July 16, 2015
Add enough water now to immerse the channa with one inch of additional water.
Pressure cook it with a pinch of turmeric, a pinch of heeng and a pinch of salt.
In a deep nonstick pan, heat three tsp of oil. Put in a tsp of saunf, 1 clove, 1 bayleaf, 1/2 inch cinnamon and 1 star anise. When they pop, add a big onion chopped finely. Saute till it is light brown.
Lower to medium heat.
Add a tsp of ginger-garlic paste, one slit green chillies for flavour and a half inch of chopped ginger saute for a minute.
Sprinkle one tsp chilli powder, 2 tsp coriander powder, 1/2 tsp turmeric powder and 1 tsp of channa masala and saute.
Add 2 tsp of kasuri methi and saute.
Add a big tomato finely chopped or pureed and saute till oil separates.
Add two cups of water and boil a cup of peeled and diced potatoes. When they are half done add 2 tsp of salt.When they are almost done add the cooked channa and bring to boil. Check for salt. Simmer till it absorbs the masala, about five minutes.
Garnish with chopped coriander leaves.
Saturday, July 11, 2015
Boil water in a pan and cook the peas till soft. Or else pressure cook for five minutes.
Drain the water.
Heat a tsp of oil in a pan.
Put in half a tsp of mustard, 1 tsp urad dal and when they pop and brown, add two red chillis broken into pieces and 1 tsp of grated ginger and a pinch of perungayam(heeng). stir quickly and add the cooked peas.
Stir on low heat and add a tbsp of grated coconut as garnish and switch off heat.
This is the basic recipe for sundal. (Cooking time of various peas differ, otherwise the basics are the same.)
Drain the water when the pieces are cooked and cool the yam.
Grind a tablespoon of grated coconut with a handful of peeled sambar onions and 1 tsp of sombu (aniseeds, fennel)
Heat a tbsp of oil in a thick bottomed pan and put in a tsp of mustard seeds.
When they pop add a sprig of curry leaves and the ground paste.
Saute for a few minutes with a tsp of salt, 1 tsp of chilli powder and 1 tsp of coriander powder.
Add the yam pieces and continue sauteing on medium heat.
Let the yam brown over low heat without burning the masala.
Thursday, October 09, 2014
Half cup fresh or frozen peas
One big Onion chopped finely
Four cloves of garlic chopped finely
Cumin seed 1/2 tsp
Chilli powder 1tsp
Coriander powder 1tsp
Salt 1tsp or to taste
Garam masala or sombu powder 1/2tsp
1tbsp chopped coriander leaves
1/4 tsp heeng
Pressure cook the potatoes for five minutes
Cool, peel and cut into half inch cubes. Keep aside.
Heat the oil in a heavy pan.
Put in the mustard and cumin seeds.
When they crackle, put in the curry leaves.
Add the heeng and then the curry leaves.
Stir and add the chopped garlic and then the onions.
Add the masala powders and sauté for ten seconds.
Add the green peas and a tbsp of water. Stir well and cook covered on low heat for a few minutes till the peas are cooked.
Add the cubed potatoes and sprinkle the salt.
Mix gently and let the dish roast slowly on low fire.
Turn it over gently now and then and when the potatoes absorb the flavours, turn off heat.
Add the coriander leaves and mix gently.
Serve hot with rice or rotis.
This can be used for making samosas or cutlets too.
Tuesday, September 02, 2014
Half kg boneless chicken
3 garlic cloves minced
1 fresh red chilli chopped after removing seeds
1green capsicum deseeded and cut into cubes
Half cup chicken stock or quarter chicken stock cube dissolved in hot water
Two tablespoons tamarind juice
One tablespoon sugar
Coriander leaves for garnish
Two tablespoons oil
For the marinade: Fish sauce one and a half tablespoons
1 tsp red chilli powder
1/4 tsp fresh pepper powder
Stalk of a lemongrass bottom part's inner core sliced thinly
Prepare the marinade in a large bowl and put in the chicken pieces and mix until well coated.
Cover with a cloth and keep aside for minimum half an hour.
Heat the oil in a wok and stir fry the garlic on medium heat till golden brown.
Add the chicken, chilli and capsicum. Stir fry on high heat till chicken is browned for two minutes.
Reduce heat to medium and add the chicken stock, tamarind juice and sugar.
Bring it to boil and reduce to simmer cooking uncovered for three minutes, stirring occasionally till the chicken is tender and cooked.
Transfer to serving bowl and garnish with chopped coriander.
Serve hot with rice.
Thursday, July 03, 2014
Take 100 gm each of the following ingredients:
Dried Ginger(peeled and chopped)
Thipplili (available in Indian Tamil medicine shop)
Dried Curry leaves
Dry roast all the above mentioned till golden one by one and keep in a bowl to cool. Take the pan off the heat. Dry toast 50gm perungayam (heeng) in the hot pan with the heat off and put in 100 gm rock salt and stir with it. Add these too to the bowl of condiments.
When cool grind to a powder in a mixer grinder and store in an airtight jar.
Take a tsp of the powder mixed with a quarter cup of cooked rice and ghee or til oil before eating your regular meal at least thrice a week for good digestion.
Tuesday, July 01, 2014
Boneless chicken pieces, preferably breast pieces cut into strips, half kg
Cashew pieces 50gm
Ginger garlic paste 1tbsp
Corn flour 1/4cup
Rice flour 1/4 cup
Coriander leaves chopped1tbsp
Green chilli chopped 5
Lemon juice 1
Salt to taste
Mix all well.Marinate for an hour.
Heat oil for deep frying.
Deep fry on medium heat for ten minutes till golden brown. (Take care not to overheat the oil as the chicken will burn on the outside and undercooked inside.)
Wednesday, June 11, 2014
Grind to a paste:
2 tbsp roasted coriander seeds, powdered
1tsp roasted and ground jeera
Turmeric 1 tsp
Salt 1 tsp
5 red chillies with the seeds removed
1 cup dahi
In this marinade, put in one kg of washed mutton and marinate for two hours.
Heat 1tbsp oil and 1 tbsp ghee in a pressure pan.
Put in 2 bay leaves, 2 cardamoms, 2 black cardamoms, 1 inch piece of cinnamon.
When they pop add ten chopped garlic and saute till golden.
Add four medium sized onion sliced thinly and saute till brown.
Take out the mutton pieces only from the marinade and add to the masala in the pan and saute till brown.
Add the marinade and stir well.
Add a cup of water to the marinade vessel, wash it out and add it to the pan. Cover with the lid and bring to pressure.
Pressure cook for fifteen minutes.
Open lid after the steam cools down.
Simmer for a few minutes with the lid open.
Garnish with coriander leaves.
Friday, May 09, 2014
Ripe banana 2
Jaggery 1 cup, grated
Atta 1and 1/2 cup
Rice flour 1/2cup
Coconut grated 1/2 cup(optional)
Cardamom powder 1/4tsp
A pinch of salt
Two tsp ghee
Oil to fry
Mash the peeled ripe bananas.
Mix the jaggery and mash till it dissolves.
Add the salt and cardamom. Mix.
Rub in two tsp of ghee in the flours.
Add the flours and coconut to the banana and mix well. It should be of dropping consistency. Adjust the flour by adding or reducing the flour to get the right consistency.
Heat oil till hot (not smoking hot, just hot) and drop balls of dough gently in the oil.
Deep fry on medium heat, turning gently now and again, to avoid burning. (Any sweet burns easily in oil)
Take off heat when golden.