Ring out the old, ring in the new,
Ring, happy bells, across the snow:
The year is going, let him go;
Ring out the false, ring in the true.
I have the opportunity
Once more to right some wrongs,
To pray for peace, to plant a tree,
And sing more joyful songs!
Wishing you all very H A P P Y N E W Y E A R !!!
Archive for December, 2009
Mint leaves-1 bunch
Dried red chillies-4
Bengal gram -1 table spoon
Split chickpeas-1-2 table spoon
Oil-2 table spoon
Curry leaves, mustard seeds- for seasoning
1.Pour oil in a wok and when hot enough,fry bengal gram, red chillies,garlic and mint leaves until the water in th leaves give away. Remove he wok from fire and cool.
2.Blend the fried mixture along with split chick peas and salt adding water to get a desired dip like consistency.
3.Transfer to a serving dish and season with curry leaves and mustard seeds.Serve with Idli/Dosa/steamed rice.
This snack is born out of a frantic search into the refrigerator and on finding loads of dosa batter left.Its no secret that TH loves fried stuff and I couldnt have any better reason to make this snack.
Dosa batter-2 cups
Rava/Semolina-1/2 to 3/4 cup cup
Chopped green chillies-5-6
Chopped ginger-1 1/2 tea spoon
Curry leaves- a few, crushed
Shredded cabbage-1/4 cup
Finely chopped onion-1/4 cup
Oil-for deep frying
1.Mix all the ingredients listed with salt and required amount of water.Make small balls out of it and set aside.
2.Heat oil a kadai and when hot, fry the hand made balls one by one,
3.Serve hot with chutney/ tea or simply munch along like what TH did.
Ok before I go to the recipe, I did a little cheating here..Never added malai/ heavy cream. But, but…the kofta curry without the cream was equally tasty.I swear I couldnt spot the absence of malai.Read on to know how..
Green peas-1/4 cup
Corn flour-2 table spoon
Bread crumbs-2 table spoon
Ginger-1 inch piece
Turmeric powder-1 tea spoon
Corriander powder-1 1/2 tea spoon
Chilli powder-1 1/2 tea spoon
Ghee/oil-3 table spoon
Oil-for deep frying
Cashew nuts-1/4 cup
Poppy seeds-1 table spoon
1.Cut the onion into thin long pieces.Blanch tomatoes in hot water, remove the skin and make into a paste.
2.Cut all the veggies finely and steam them in a pressure cooker.When it cools completely,add corn flour, bread crumbs, salt and chilli powder.
3.Mash the veggie mixture with hands and make small balls out of it.Deep fry these veggie balls and set aside.
4.Make a paste of ginger and garlic.
5.Heat ghee/ oil in a pan, add cinnamon, cloves and then the ginger garlic paste and fry for a minute.
6.Add onions and fry until brown.When the onions turn golden brown, add turmeric powder, chilli powder, salt,corriander powder and the tomato puree.
7.Cook for a few minutes and mix ground cashews and poppy to this mixture.
8.Add little water if necessary and make into a thick gravy.
9.Cook for 5-10 minutes and remove from fire.
10.Arrange koftas in a serving dish and pour the hot gravy on top and sprinkle finely chopped corriander leaves.
I had loads of peanuts at home and was wondering what to do with them. Co-incidentally, we were out shopping last weekend and we saw a guy selling kettle corn-the slightly salt sweet ones and the caramel ones.Idea!!! I wanted to make some candied peanuts .I googled and found this life saver.I simply followed the recipe step by step and though a little time consuming, the result was absolutely worth it all.I simply couldnt stop popping them.