Wednesday, September 29, 2010

Sprouted Horsegram / Kollu Rasam (Without Rasam Powder)

Today's recipe, Kollu Rasam is one of the traditional dishes. Kollu has lot of medicinal value and and it is used in Ayurvedic medicine. Click here to know more about Kollu health benefits.

Ingredients :

1. Sprouted Kollu - Less than 1/4 Cup
2. Tomato - 1 (Finely Chopped)
3. Garlic - 2 Cloves (Chopped Finely)
4. Tamarind Juice - 1/2 Cup (thin Juice)
5. Turmeric Powder - 1/4 tsp
6. Asafoetida - 1/4 tsp
7. Sambar Powder - 1/2 tsp
8. Red Chilly - 3 or adjust to your taste
9. Salt - Needed Qty
10. Mustard - 1/2 tsp
11. Cumin Seeds - 1 tsp
12. Oil - 1 tsp
13. Curry Leaves - few
14. Coriander leaves - for garnishing

Procedure :

1. Cook sprouted horsegram till soft with enough water. (Cook for 8 or 9 whistle in a pressure cooker).

2. In a bowl, mash the cooked horsegram. To that, add tamarind juice, tomato, sambar powder, turmeric powder, salt, asafoetida, garlic and 1/4 cup water if needed.

3. Now, heat oil in a pan. Splutter mustard and cumin. Add red chillies, fry for a minute. Then add curry leaves and then add the contents from the bowl.

4. Allow the rasam to boil well.

5. Garnish with coriander.

6. Serve hot with rice or you can have it just like soup.

Serves : 2

Tuesday, September 28, 2010

Mint & Coriander Chutney

This chutney is very easy to prepare and it goes good with almost all the dishes. I normally enjoy this chutney with rice.

Ingredients :

1. Mint Leaves - 1 Cup
2. Coriander - 1/4 Cup(Finely Chopped)
3. Urad dhal - 1 1/2 tsp
4. Red chilly - 2 or adjust to your taste
5. Coconut - 2 tsp (Grated)
6. Tamarind Paste - 1/4 tsp
7. Oil - 2 tsp
8. Salt - Needed Qty

Procedure :

1. Fry mint leaves with a teaspoon of oil till the colour of the leaves change to dark brown.

2. Tranfer to mixer jar and let it cool.

3. In the same pan, add another teaspoon of oil and fry red chillies and urad dhal.

4. Tranfer to mixer jar. Add salt, tamarind paste, coconut gratings and chopped coriander leaves.

5. Add a little water and blend till smooth.

6. Serve with hot rice or any snack or breakfas dishes.

Besan Ladoo

It was during one afternoon in last month, I thought of preparing some sweet. But,I didnt want to do anything that is time consuming. After thinking of so many sweets, I ended up with Besan Ladoo. This delicious sweet can be prepared in less than 30 minutes.

Ingredients :

1. Gram Flour - 4 Cups
2. Sugar - 2 Cups
3. Cardamom Powder - 1 tsp
4. Cashew(chopped)&Raisin - 1/2 cup (together)
5. Ghee - 3/4 Cup to 1 Cup(Melted)

Procedure :

1. In a pan, dry roast the gram flour till the flour turns brown. (This is done to get rid of raw smell)
2. Now add the melted ghee and mix well and see to that no lumps are formed.
3. After sometime, take the pan from the stove and keep aside.
4. Meanwhile, fry raisin and cashews.
5.Once the gram flour and ghee mixture is warm (not fully cooled down) add sugar, cardamom powder, raisin and cashews.
6. Mix well. Now make them in to small balls.

This participates in "Celebrate Sweets - Ladoo", an event started by Nivedita and guest hosted in this blog.

Who tried this recipe?
1. Sharanya

Monday, September 27, 2010

Poha Ladoo

I got this recipe from Divya's blog. Poha ladoo is quick to make and tastes great. I made very few minor changes to her original recipe. Here I used powdered sugar and roasted cashews & raisins.

Ingredients :

1. Poha / Aval(thick) - 1 Cup (Dry roasted till golden brown & powdered finely)
2. Sugar - 1 Cup (Powdered)
3. Ghee - 1/2 Cup or little more (Melted & warm)
4. Cardamom Powder - 1 tsp
5. Cashew - 1 tbs (Broken & roasted in little ghee)
6. Raisin - 1 tbs (Roasted in Ghee)

Procedure :

1. Combine all the above ingredients.
2. Mix well and make small round balls.
3. Store the ladoos in air tight containers.

Yields : 8 medium sized Ladoos

This participates in "Celebrate Sweets - Ladoo", an event started by Nivedita and guest hosted in this blog.

Who tried this recipe?
1. Sharanya

Sunday, September 26, 2010

Guest Post - 30 : Today's Guest - Indu

Today, Indu from khatta meetha theeka is with us. She is an English graduate. She loves to travel, cook, etc. Her blog focus on Vegetarian Indian Cuisine. Now, let us hear from her...

Nithu's Kitchen : Tell us about you Indu.
Indu : I am an English Literature combined with psychology graduate. I am a contented housewife with a caring husband and a lovely daughter and I take care of the entire household duties,plus out door work also.I also like to socialise a lot. We have kitty parties and invite each other to our houses and prepare dishes and play housie games etc. I also love cooking a lot which has brought me into this blogging world.

Nithu's Kitchen : What are your interests?
Indu : I am interested a lot in travelling.You can also call me a travel freak because as a family we love to visit different places within India as well as outside India and roam here and there exploring and wandering. I also love singing and reading books and also browsing the internet and exploring different websites and googling some informations which I would love to know. I have also taught conversational English for the vernacular medium persons who are so eager to learn english and flaunt the language on their own. In this way I got to interact with different kinds and communities of people who would share their curiosities and interests with me. It was wonderful preparing myself for each day on how to deal with them and study them and try to fulfil their wish of speaking good english since they used to be very enthusiastic while entering the class. I love cooking and experimenting with various new dishes and calling over people and making new dishes for them.

Nithu's Kitchen : Share us one unforgettable and interesting incident.
Indu : I can narrate one interesting episode regarding an elderly woman in her 60s who was a U.P hindi language person and who was so badly wanting to talk in english.Of course that time I was young and in my early 20s.She used to ask me so many curious questions in hindi and ask me to translate them into english for her. She literally used to byheart whatever she learnt and her pronounciations were not accurate so I used to concentrate on that too. with great difficulty she did manage to talk something slowly and lo you could see the joy on her face.She gave me a big hug and told me that she too could speak Angrezi (English) and that was very cute. She thanked me so much that I was embarrassed.Anyway I felt nice that I could atleast help someone to learn something which they are very eager and sincere to learn.

Nithu's Kitchen : How did you enter in to this blog World?
Indu : My daughter is instrumental in encouraging me into entering this blog world. She appreciates my cooking and asked me why I should not bring my talent out and share it with everybody.

Nithu's Kitchen : How long have you been blogging and at present how many posts you have in your blog?
Indu : I have now been blogging for 1 1/2 years I have 156 posts at present.

Nithu's Kitchen : How do you enjoy blogging?
Indu : I am so glad that I got an opportunity to expose my culinary skills and interact with various people and also share their experiences.

Nithu's Kitchen : What cuisine does you blog focus?
Indu : I am well versed mostly in South indian and North indian vegetarian cuisine. I put up different varieties of both.

Nithu's Kitchen : What do you have today to share with us?
Indu : I'm sharing the recipe for Hanuman Vadamalai. I am a very ardent Hanuman Bhakt right from childhood. we have always made it a point to put vadamalai to lord Hanuman off and on. Besides I love the crispy vadais with the pepper taste.Whenever my mother brought the vadamalai I used to grab lot of vadais and have them. I learnt how to make these vadais and so I decided to share it with everyone so that we can make vadais at home and garland lord Hanuman whenever we want.

Method :

1. Wash the Black Urad dhal 1 cup and soak it in water for 10-20 minutes. Drain the water and add jeera,black pepper corns and salt to the dhal and mix thoroughly. Leave this mixture for 20 minutes.
2. Now grind this urad dhal which was soaked in water and drained and grind this without water.
You should not put even little water while grinding but grind as it is. The paste is ready and a little coarse.
3. Take a small vessel(dawara) invert it, put a small wet little thick towel on top of it. Now take small balls in your hand place it on the wet towel on top of the inverted vessel and slowly with your fingers, flatten the batter and make it quite thin. While flattening it you can also make a small hole in the middle when it is on the towel itself.
4. Take a kadai heat sufficient oil and put these vadais one by one and the flame should be very low. Keep turning up and down till it gets a brown colour. It takes time to cook since the flame is quite low, but then only it will be crispy. Remove the vadais after they turn brown , one by one and put them on a plate.
5. The vadais are ready for neivedhiyam. Take a neat string and put these vadais one by one and put it around God Hanuman.

Nithu's Kitchen : Thank you so much Indu for your wonderful guest post and delicious Hanuman Vada recipe.
Indu : Thank you Nithu for this wonderful question and anwser session. I enjoyed it very much and thank you once again for featuring me as your blog's guest.

Friends, hope you all love Indu's unique and delicious Vada recipe. If you are interested to be featured as Nithu's Kitchen's Guest, please do drop a mail to nithuskitchen[at]gmail[dot]com.

You may be interested in :

Bottle Gourd Adai / Sorakkai Adai - with step-by-step pictures

Sorakkai (Bottle Gourd) Adai, is one of the traditional breakfast dishes. I learnt this easy recipe from my husband's Grandma. I have not added onion here and if you want, you can add 1/4 cup of finely chopped onion, chopped cilantro and curry leaves.

Ingredients :

1. Raw rice -1/2 cup
2. Idly rice -1/2 cup
3. Green Chilly - 2 or 3
4. Bottle gourd (Sorakkai)– 1 cup (Grated)
5. Salt - Needed Qty

Procedure :

1. Soak raw rice and idly rice together for 8 hours or overnight.

2. Grind the rice with green chillies and salt. Use a little water while grinding. The batter need to be in thick consistency.

3. Now, Wash, peel and grate the bottle gourd.

4. Squeeze the grated bottle gourd and add it to the ground rice.

5. Mix the ground rice and grated bottle gourd well.

6. Now, heat a dosa pan, add a teaspoon of oil.

7. Gently place a ladle of batter in the centre of the dosa pan. Just spread it with the ladle or you can spread with your hands, if you have experience already. Drizzle another teaspoon of oil over the surface of the adai. Let it cook on medium flame. It will take few minutes to cook.

8. Now, flip the adai and allow to cook for another few minutes.

9. Serve hot with coconut chutney.

You may be interested in :
Thoor Dhal Adai

Who tried this recipe?
1. Babitha
2. Sharanya

Friday, September 24, 2010

Cauliflower & Peas Pulav

Pulav or Pulao is a delicious and quick to prepare rice. Pulav is a mildly spiced festive rice.

Ingredients :

1. Basmati Rice - 1 Cup
2. Peas - 1/2 Cup (Fresh)
3. Onion - 1/2 Cup (Finely Chopped)
4. Green Chilly - 3 (slit vertically)
5. Coconut Milk - 1 Cup
6. Cauliflower - 1 Cup (Cut florets)
7. Lemon Juice - 1 tsp
8. Cloves - 2
9. Cardamoms - 2
10. Cinnamon - 1 stick
11. Oil - 1 tbsp
12. Salt - Needed Qty

Procedure :

1. Saute onions. Add spices and fry for few minutes.

2. Now, add cauliflower and green peas.

3. Add washed rice and salt. Mix them all together.

4. Transfer to rice cooker, add 1 cup of coconut milk and 3/4 or 1 cup of water depending on the nature of your rice.

5. When done, add lemon juice and mix thoroughly.

6. Serve hot with raitha and kurma.

Thursday, September 23, 2010

Beetroot, Apple & Kiwi Soup

I had this recipe in my draft for long. Actually, I prepared this soup for my very first event "Think Beyond the Usual-Fruits" but couldn't post the recipe by then due to lack of time. Yesterday, while I was going through the drafts, I found this. I prepared this soup for lunch, on a day, when I had no mood for elaborate cooking. The vibrant colour of the soup really made me fresh and I still remember the taste of kiwi in the soup. The soup is really for the Kiwi lovers.

Ingredients :

1. Beetroot - 3/4 Cup (Grated)
2. Kiwi - 1/4 Cup (Chopped)
3. Apple - 1/4 Cup (Chopped)
4. Onion - 1/4 Cup (Chopped)
5. Garlic - 2 Cloves
6. Oil - 1/2 tbs
7. Salt - Needed Qty
8. Pepper Powder - 1 tsp or less
9. Lemon Juice - 1 tsp (Optional)

Procedure :

1. In a pan, oil oil and then add the vegetables and fruits.
2. Saute till soft.
3. Add enough water and salt. Cover the pan and cook the contents on medium heat.
4. Once cooked, remove from stove, let it cool.
5. Blend with pepper powder till smooth. Add extra water, if needed.
6. Again, bring to boil and serve hot with toasted bread or you can refrigerate and serve cold.
7. Just before serving add the lemon juice.

You may be interested in :

Wednesday, September 22, 2010

Plantain Fry / Vazhakaai Varuval - With Step-by-step Pictures

Ingredients :

1. Plaintain - 2
2. Red chilly powder - 1/2 tsp
3. Sambar Powder - 1.5 tsp
4. Turmeric powder - 1/4 tsp
5. Garlic paste - 1/2 tsp
6. Tamarind paste - 1/4 tsp
7. Salt - Needed Qty
8. Oil - 3 tsp

Procedure :

1. Peel and slice the plaintain round and medium thick pieces.

2. In a bowl mix all the ingredients except the oil.

3. Mix them well, so that the plaintains are all well coated.

4. Cover the bowl and keep it as such for about 15-30 minutes.

5. Heat a non-stick dosa pan and add 2 tsp of oil.

6. Place the masala coated plantain pieces. Medium the flame.

7. Cover with a lid. Allow the plantains to cook for about 10 minutes.

8. Now, turn to the other side. Add a tsp of oil and let it cook for another 5 to 10 minutes.

9. This can be served as a snack or can be served as a side dish for rice.

Who tried this recipe?

Tuesday, September 21, 2010

Won Summer Contest @ is a wonderful website where you can find lot of information regarding Indian culture and tradition. You can also find many delicious Indian recipes in the site. The website also provides information on restaurants, temples, etc in USA. In simple, the website is a boon to us.

I entered their contest few months back and even forgot about it. A couple of weeks before, I received their email saying that I won their summer contest. Naturally, I was surprised and excited to know about my win. I received a beautiful looking, very useful traditional Indian Spice Box (Masala dabba) or Anjarai petti in Tamil from them this weekend.

They run the contest for every season and now, they are doing it for Fall. Visit their site for more details regarding their event. Also, don't forget to check on their delicious recipes.

You may be interested in :

Giveaway @ Kiran's blog - CSN $50 giveaway.
CSN $35 giveaway in this blog.

Monday, September 20, 2010

Guest Post - 29 : Today's Guest - Saraswathi Iyer

Today Saraswathi Iyer from Sara's Corner is with us. She is such a talented person. She loves music, dance, travel, etc...Let us hear from her now...

Nithu's Kitchen : Tell us about you Sara.
Saraswathi Iyer : I'm from Bangalore, Karnataka, basically a HR person. I am graduated PGDHRM, Pune. Now mom of 2.3 yr old son.

Nithu's Kitchen : What made you to start a blog?
Saraswathi Iyer: Since we were in Joint family I used to see all my family members thats my mom and aunts in kitchen most of time. I used to see what all they do and sometimes used to help in cutting veggie. My interests on actual cooking began after my marraige and the interest I have shown in learning made me up to start a blog in 2006 with few recipes but then dedicated my blog for Food Recipes in September 2008 when I moved to Singapore.

Nithu's Kitchen : Tell us about your blog.
Saraswathi Iyer: Now My blog is nearing 250 successful posts. Also hosting monthly events, this blog has become very much part of my daily life. I've a second blog for Sara Food Events & Roundups of other blogs.

Nithu's Kitchen : What cuisine does your "Sara's Corner" focus?
Saraswathi Iyer : You can find traditional Tamil Brahmin Recipes with North Indian, Karnataka, Kerala. Andhra Recipes few International recipes too in my blog. My new ventures are in Cake n Bake.

Nithu's Kitchen : Good to hear you venture in to baking now. How you felt when you saw your first cake;-)
Saraswathi Iyer : I was so happy to see my first cake baked. It was Orange Dates Cake. I should thank my husband for buying me an Oven for our anniversary.

Nithu's Kitchen : What are your other interests apart from cooking and blogging?
Saraswathi Iyer : My other interests are music, mehendi, dance, friends, handicrafts, painting, stitching, trekking, travelling etc.

Nithu's Kitchen : Can you share us the picture of your mehendi?
Saraswathi Iyer : Yes...You can see the picture below.

Nithu's Kitchen : What was the very first dish you cooked after your wedding?
Saraswathi Iyer : It was Bisibelebath.

Nithu's Kitchen : Who is your best critic?
Saraswathi Iyer : My husband, as he gets it first to taste.

Nithu's Kitchen : Do you have any unforgettable incident from your Kitchen.
Saraswathi Iyer : After venturing in baking, I took a recipe from one of our fellow bloggers. That was actually a bread recipe and I tried to make bun. It was fun and went to bin.

Nithu's Kitchen : What do you have today to share with us and why did you select the dish.
Saraswathi Iyer : Badam Puri. It is also one among the famous sweets in India.

Ingredients :

Maida(All purpose flour) – 2 cups
Dalda or Vanaspati – ½ cup
Oil/ghee for deep frying
Grated Dry coconut for garnishing(optional)
Orange colour – a pinch(optional)
For sugar syrup
Sugar – 2 cups
Water – ¼ cup

Preparation Method :

In a wide bowl, put maida, dalda and mix well slowly by hand. Once it is mixed well, sprinkle little water and knead like chapathi dough. Once it is thick in consistency like ball take 2 tablespoons oil and coat it. Leave it for 1-2 hours by closing a lid.

For Sugar Syrup :

In a bowl add sugar and water. Heat in low flame until sugar dissolves. Stir occasionally. Allow it to thicken slightly. Consistency should be such that when touched with 2 fingers and separated, thin string like should be formed. (avoid touching while it is hot you may wish to use a spoon to take little portion, cool it and then test the consistency). Sugar syrup should be sufficient to soak each lot of puris.

For Badam Puri :

Beat the dough nicely and make it soft. Make small balls. Flatten it into small round shape (Like doing for Puris). Fold it twice once to half and again to quarter. So you get a triangle shape. Heat oil in low medium flame in a Kadai and deep fry these till golden brown. Soak the first lot in the sugar syrup until next lot is ready for soaking. Allow it to cool. Repeat same process for all the remaining puris. Garnish it with grated copparai (Dry coconut). Badam Puri is ready to serve.

Nithu's Kitchen : Thank you so much Sara.

Friend, hope you all love Sara's delicious Badam Puri. if you are interested to be featured as Nithu's Kitchen's Guest, please do drop a mail to nithuskitchen[at]gmail[dot]com.

You may be interested in :

Sunday, September 19, 2010

Paneer & Apple Kheer

Ingredients :

1. Condensed Milk - 1/2 Cup
2. Whole Milk - 2.5 Cups
3. Sugar - 1/4 Cup
4. Cardamom Powder - 1 tsp
5. Grated Paneer - 1/2 cup
6. Grated Apple - 1/2 Cup
7. Mixed Nuts - 1/4 Cup (broken)

Procedure :

1. Cook grated apple with little water in microwave high for 1 min. Let it cool.

2. Boil the milk in a pan and add the condensed milk and Keep stirring.

3. Add sugar and cardamom powder and let them boil in low flame for about 15 minutes. Stir frequently.

4. Now add the grated paneer and keep it as such for 10 more mins in low flame.

5. Add nuts and switch off the stove.

7. Once, the contents get cooled, add cooked apple.

6. Refrigerate and serve chilled.

Thursday, September 16, 2010

Ennai Kathirikai Kuzhambu / Brinjals in Spicy & Tangy Curry with Step-by-step Pictures :

Last weekend, when I saw these fresh, small brinjals in the Indian grocery I couldn't resist myself from buying. I prepared this spicy and tangy ennai kathirikai kuzhambu for the weekend lunch. It tasted great.

Ingredients :

1. Brinjal - 6 (Small and fresh)
2. Onion - 1/2 Cup (Finely Chopped)
3. Tomato - 1 (Medium sized, finely chopped)
4. Curry Leaf - A few
5. Tamarind - Lemon sized
6. Coconut - 1/4 Cup (Grated and ground to a paste)
7. Red Chilly Powder - 1 tsp (Heaped)or adjust to your taste.
8. Turmeric Powder - 1/2 tsp
9. Fenugreek Seeds - 10
10. Asafoetida - 1/4 tsp
11. Mustard - 1 tsp
12. Salt - Needed Qty
13. Oil - 2 tbs (I use Gingelly oil)

For dry grinding,

1. Urad Dhal - 1.5 tsp
2. Thoor Dhal - 1/2 tsp
3. Cumin Seeds - 1/2 tsp
4. Coriander Seeds - 1 tsp
5. Red Chilly - 2

Dry roast and powder the above ingredients.

Procedure :

1. Extract juice from lemon sized ball and Keep aside.
2. Now, select small and fresh brinjals.

3. Remove the top of the brinjals. Make a cut in the brinjals in the centre.
4. Stuff the dry powder inside the brinjals.

5. Now, in a kadai add 1 tbs of oil. Place the dry masala stuffed brinjals.

6. Cook on medium heat till the brinjal colour changes.

7. Now, gently remove the brinjals from the kadai. Keep aside.

8. In the same pan, add the remaining oil. Splutter mustard. Add asafoetida and fenugreek seeds. Fry for a minute. Then, saute onion, tomato and curry leaves.

9. After few minutes, add turmeric powder and red chilly powder. Mix them well. Add tamarind juice and salt.Allow the contents to boil for 5 minutes.

10. Now, gently drop the stuffed oil fried brinjal.

11. Allow the contents to boil well and when the contents starts to thicken, add the ground coconut and medium the stove.

12. When oil starts to leave the sides of the contents, switch off the stove and transfer to a bowl.

13. Serve hot with rice.

Note :
A little jaggery can also be added to enhance the taste.