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Archive for July, 2009

Peanut Chutney

Ingredients:

Dry roasted, skin peeled peanuts- 1 cup

Red chillies-4

Garlic cloves-3

Oil-1 table spoon

Mustard seeds- for seasoning

Curry leaves- for seasoning

Salt

Water- for grinding the peanuts

Method:

1.Dry roast the peanuts until the skin starts coming off.Switch off stove. Wait for the peanuts to cool down and peel away the rest of the peanut skin.

2.Grind together peeled peanuts, red chillies, garlic cloves, little water .

3.Transfer the ground mixture into a serving bowl, add salt .Add more water if a thin consistency is desired.

4.Season the chutney with mustard seeds and curry leaves.Serve with idli/ dosa/any kind of upma.

peanut chutney

Serves:2-3

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Tomato Kuruma

This is my MIL’s dish and I love it to death..but sadly, I simply cant make it as good as her.
Ingredients:
Tomatoes-3
Green chillies-4
Fennel seeds-1 tea spoon
Mustard seeds-1 tea spoon
Curry leaves- a few
Turmeric powder- 1 tea spoon
Chilli powder-2 tea spoon
Split chick peas ( pottu kadalai)-1-2 table spoon
Salt
Oil-2 table spoon
Water- to cook the tomatoes
Method:
1.Chop the tomatoes.Set aside.
2.Heat oil in a kadai, splutter fennel seeds, mustard seeds and curry leaves.Add chopped tomatoes and fry for a couple of minutes.
3.Add turmeric powder, chilli powder and water and close it with a lid and cook on low flame until the tomatoes are mushy.
4.Meanwhile, grind together split chickpeas,green chillies together adding little water to form a smooth paste.
5.Pour the ground mixture into the mushy tomatoes and stir well. Add salt and cook for 1-2 minutes until it all blends together.Serve with idli/ dosa/chappathi/poori.

This is my MIL’s dish and I love it to death..but sadly, I simply cant make it as good as her.

Ingredients:

Tomatoes-3

Green chillies-4

Fennel seeds-1 tea spoon

Mustard seeds-1 tea spoon

Curry leaves- a few

Turmeric powder- 1 tea spoon

Chilli powder-2 tea spoon

Split chick peas ( pottu kadalai)-1-2 table spoon

Salt

Oil-2 table spoon

Water- to cook the tomatoes

Method:

1.Chop the tomatoes.Set aside.

2.Heat oil in a kadai, splutter fennel seeds, mustard seeds and curry leaves.Add chopped tomatoes and fry for a couple of minutes.

3.Add turmeric powder, chilli powder and water and close it with a lid and cook on low flame until the tomatoes are mushy.

4.Meanwhile, grind together split chickpeas,green chillies together adding little water to form a smooth paste.

5.Pour the ground mixture into the mushy tomatoes and stir well. Add salt and cook for 1-2 minutes until it all blends together.Add water to get the desired kuruma consistency. Serve with idli/ dosa/chappathi/poori.

tomato kurumaServes:2

Padma of Padmasrecipes has given me the “Kreativ Blogger award”.I dont know if I deserve this one, because from the various blogs that I read everyday, I know there are plenty of people who are way better than me. Padma, thank you for thinking of me and am honoured.

kreativbloggerThe Kreativ Blogger award comes with some rules:-
1. You must thank the person who has given you the award.
2. Copy the logo and place it on your blog.
3. Link to the person who has nominated you for the award.
4. Name 7 things about yourself that people might find interesting.
5. Nominate 7 other Kreativ Bloggers.
6. Post links to the 7 blogs you nominate.
7. Leave a comment on which of the blogs to let them know they have been nominated

1.Somoo

2.Prathibha

3.Valarmathi

4.Sangi

5.Jyoti

6.Lisa

7.Lubna Karim

Pheww, I am done with it.Oops, no am not. Now on to the 7 things about me

1.I have always wanted to do something with food- right from school days..I still remember telling my cousin sister that I will opt for homescience than maths or science.Same way, I have explored cooking when amma used to go out for a while.

2.I go on and on about TH ( the husband). I cant stop bragging about him.

3.TH and I are born on the same day-I have had people gasp in surprise when I tell them that me and my husband share the birthday.

4.I love cheese in any form- but I am trying hard to control eating it.

5.I hate eating left over food.But its changed after coming over to the USA.

6.I am known to procrastinate especially when it comes to dietting. Comeon, who can resist good food? I live to eat.

7.I am pretty happy with life.I feel blessed.



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Ingredients:
Cooked basmati rice- 1 1/2 cups
Onion-1, finely chopped
Carrot-1finely chopped
Beans-10 numbers,finely chopped
Shredded cabbage-1/4 cup
Spring onion- a few, finely chopped
Soy sauce- 1 1/2 table spoon
Oil-3 table spoon
MSG seasoning- a pinch
Salt
Pepper
Method:
1.Cook the basmati rice with 3 cups of water and a few drops of oil such that the rice doesnt stick to one another.
2.Drizzle half a table spoon of soy sauce into the rice. Mix well and keep aside.
3.In a wok, pour oil and once hot enough, fry onion for 2-3 minutes. Then add chopped carrots, beans and shredded cabbage and fry until slightly cooked, but crisp.
4.Drizzle the rest of the soy sauce, season with salt, pepper.Cook for 2-3 minutes.Sprinkle  a pinch of MSG seasoning and remove from heat.
5.Add the vegetables to the cooked rice and mix well.Sprinkle chopped spring onions and serve.

Ingredients:

Cooked basmati rice- 1 1/2 cups

Onion-1, finely chopped

Carrot-1finely chopped

Beans-10 numbers,finely chopped

Shredded cabbage-1/4 cup

Spring onion- a few, finely chopped

Soy sauce- 1 1/2 table spoon

Oil-3 table spoon

MSG seasoning- a pinch

Salt

Pepper

Method:

1.Cook the basmati rice with 3 cups of water and a few drops of oil such that the rice doesnt stick to one another.

2.Drizzle half a table spoon of soy sauce into the rice. Mix well and keep aside.

3.In a wok, pour oil and once hot enough, fry onion for 2-3 minutes. Then add chopped carrots, beans and shredded cabbage and fry until slightly cooked, but crisp.

4.Drizzle the rest of the soy sauce, season with salt, pepper.Cook for 2-3 minutes.Sprinkle  a pinch of MSG seasoning and remove from heat.

5.Add the vegetables to the cooked rice and mix well.Sprinkle chopped spring onions and serve.

chinese fried riceServes:2-3

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Relay interrupted

The relay of munchcrunchand such has not been regular for  a while now.The director/actress/producer is on a vaccation in California and hence the irregular transmission.Regular transmission will resume from the following week.

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Ingredients:

English muffins-4

Garlic cloves-4 crushed

Butter-2 table spoon

Chopped basil leaves- 1 table spoon

Ripe Tomatoes-4

Tomato paste-1 table spoon

Pitted black olives, halved-8

Mozzarella cheese-50 gms

Salt and pepper

Fresh basil leaves- for garnish

Dressing:

Olive oil-1 table spoon

Lemon juice-2 tea spoon

Method:

1.Cut the muffin in half to give eight thick pieces.Toast the muffin halves under a hot grill or toast for 2-3 minutes until golden.

2.Mix the garlic, butter and basil together and spread onto each muffin half.

3.Cut a cross shape at the base of each tomato.Plunge the tomatoes in a bowl of boiling water- this will make the skin easier to peel. After a few minutes, pick each tomato up with a  fork and peel away the skin. Chop the tomato flesh and mix with the tomato paste and olives.Divide the mixture between the muffins.

4.Mix the dressing ingredients and drizzle over  each muffin.Arrange the mozzarella cheese on top and season.

5.Return the muffins to the grill for 1-2 minutes until the cheese melts.Alternatively, just microwave the  muffins just enough for the cheese to melt.

6.Garnish with fresh basil leaves and serve at once.

tomato,olive and mozzarella bruschetta

Serves:4

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Vegetable Kurma

tomato-Ingredients:
Onion-1 big
Tomato-2 medium
Cauliflower- 3 florets
Carrot-1
Potato-1
Green peas- 1/4 cup
Garlic-3 pods
Green chilly-3
Cashews/almonds-8 soaked in warm water
Coconut-1/4 cup
Cloves-4
Cinnamon sticks-2
Fennel seeds-1 tea spoon
Oil-3 table spoon
Salt
Heavy cream-2 table spoon
Method:
1.Chop onion, tomato, green chilly, garlic into fine pieces.
2.Chop carrot, potato, cauliflower florets into small pieces.
3.Microwave carrot, potato, green peas, cauliflower for 6 minutes.
4.In a pan on stove, pour oil and once hot enough,add cloves and cinnamon sticks.
5.Fry garlic, chopped onion until pink and add diced tomatoes and fry until it starts forming a smooth mixture.
6.Meanwhile, grind together grated coconut,cashews/ almonds, green chilly and fennel seeds into a smooth paste.
7.To the onion tomato mixture on stove, add boiled veggies and fry for a couple of minutes.
8.Pour the ground paste into the veggies and add salt and mix thoroughly.
9.Let the mixture cook until the raw smell of the spices give away.
10.Add heavy cream before switching off the stove and give it a stir.Serve with rotis/pooris.
Ingredients:
Onion-1 big
Tomato-2 medium
Cauliflower- 3 florets
Carrot-1
Potato-1
Green peas- 1/4 cup
Garlic-3 pods
Green chilly-3
Cashews/almonds-8 soaked in warm water
Coconut-1/4 cup
Cloves-4
Cinnamon sticks-2
Fennel seeds-1 tea spoon
Oil-3 table spoon
Salt
Heavy cream-2 table spoon
Method:
1.Chop onion, tomato, garlic into fine pieces.
2.Chop carrot, potato, cauliflower florets into small pieces.
3.Microwave carrot, potato, green peas, cauliflower for 6 minutes.
4.In a pan on stove, pour oil and once hot enough,add cloves and cinnamon sticks.
5.Fry garlic, chopped onion until pink and add diced tomatoes and fry until it starts forming a smooth mixture.
6.Meanwhile, grind together grated coconut,cashews/ almonds, green chilly and fennel seeds into a smooth paste.
7.To the onion tomato mixture on stove, add boiled veggies and fry for a couple of minutes.
8.Pour the ground paste into the veggies and add salt and mix thoroughly.
9.Let the mixture cook until the raw smell of the spices give away.
10.Add heavy cream before switching off the stove and give it a stir.Serve with rotis/pooris.
vegetable kurmaServes:2-3

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This is a dessert recipe that I came across while watching tv.Needless to say, I wanted to try it out soon.I loved the mascarpone filling along with the fruits.

Ingredients:

3 sheets phyllo dough

1/4 cup mascarpone cheese

1/4 cup crushed pineapple

1/4 cup raspberry yogurt

Chocolate shavings- for garnish

Sugar-1-2 table spoon ( optional)

Method:

1.Pile 3 phyllo dough sheets on top of each other. Cut them  to the size you want .Cookie cutter can be used , I didnt have one and hence cut the sheets with knife.

2.Preheat the oven  350 degrees F.

3.Place the cut sheets in the muffin pan and bake them for 7-9 minutes.

4.Mean while, make a filling with mascarpone cheese, raspberry yogurt and crushed pineapple.

5.Spoon the mascarpone fruits filling into the phyllo cups and sprinkle some chocolate shavings on top and serve.

mascarpone raspberry pineapple dessertServes:3

Ps: I did not add sugar, as the crushed pinepapple had enough sugar syrup in it.

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