Wednesday, March 24, 2010

Puliyodhari/Puliyogere/ Tamarind Rice

Its been ages since I made the tamarind rice- in an authentic way and to be honest I haven’t done it this way and the main reason is I hate this dish. At last I decided to make it as my hubby loves this and I don’t want to find an excuse for not making just because I don’t like it. Every one says this dish is so tasty and I don’t know why my taste buds always rejects this rice.
Everyone knows this is a very popular temple prasadam allover south India and many people visits temple regularly just for this but visit for sweet pongal they give at temple and sometimes they would give both and I always trade my puliyogere for pongal with whoever I go. This rice is also very popular for picnic in India but not in the trip I am organizing or at least I make sure curd rice is also there or else no picnic:-)

Ingredients for pulikachal/gravy
Tamarind – A golf ball size
Gingelly oil - ¼ Cup
Channa dhal – 2 tbsp
Roasted Peanut – 3 tbsp
Red Chilies – 3
Mustard – 1tsp
Turmeric powder – ½ tsp
Salt to taste

For the Powder
Sesame seeds – 2 tbsp
Coriander seed – 2 tsp
Fenugreek seed – ¼ tsp
Red Chilies – 2

Add enough water to soak the tamarind and microwave for 2 mins and extract the juice and discard any lumps and do no add more water.
Heat the oil in a pan and add the asafetida and mustard seed and when they splutter add channa dhal and peanuts and add turmeric powder and when the channa dhal turns red add red chili and add the tamarind juice and add half of salt and remaining salt can be added while mixing with rice. Reduce the heat and cook until it becomes thick and oil floats on top. Cool and store in the refrigerator in a bottle and this will stay fresh for a month.
For the powder, just roast all the ingredients and grind to a coarse powder and store in a separate container.

For making tamarind rice
Cool the rice after cooking and rice should be separate.
Add little pulikachal with rice and mix it and sprinkle little of the powder and mix. Add salt to your taste and Enjoy with papad.

Sunday, March 14, 2010

Mushroom and Pepper's Sandwich

This is a very simple and delicious sandwich. This sandwich was prepared  for my hubby to take to work for lunch and I had to hurry as it was getting late and you can see that in my picture, did not wait for it to even focus. This is very filling, healthy and easy to carry in a lunch box as well. Mushroom and peppers are the terrific combination I could think of for a vegan sandwich and the whole sandwich comes together very well and the taste you will really relish.

Bread – 4 slices
Button Mushroom – 5 chopped
Red and yellow peppers Chopped – 1 Cup
Cheese Singles – 2 (use any kind of your choice, I used provolone)
Oil – 1 tsp
Salt and pepper to taste
Mayonnaise and Dijon mustard to spread


Heat oil in a pan and fry peppers till half cooked and add mushrooms and fry for couple of mins by adding salt and pepper.
Meanwhile spread the mayo and Dijon mustard on one bread slice and place the fried mushroom and peppers and top it with the cheese and close it with another bread slice.
Put the sandwich in a skillet and evenly brown over medium heat on both sides...ENJOY!!

Friday, March 5, 2010

Creamy Broccoli and Cheese Soup

This is a flavorful creamy, cheesy and tasty broccoli soup. When I was looking online for a good broccoli soup most of the recipe was like blending all the ingredients together and making a soup of it but I wanted real broccoli chucks in my soup to enjoy the broccoli in every spoon of soup I take and this recipe I prepared the way I wanted and it tasted really good and also it is a very simple broccoli soup recipe. This is not too creamy but really very yummy. It is a very delightful appetizer one would have. This was a huge hit in my house and my hubby gobbled it down and my kids, who are not a big soup fan, enjoyed it.
I used chicken broth and if you want vegan version use vegetable broth.

Butter – 1tbsp
Large Broccoli head – 1 Cut to small florets
Onion – 1 finely chopped
Chicken Broth – 2 Cups
Water – 1 Cup
All Purpose flour – ¼ Cup
Cheddar Cheese – ½ Cup
Milk – 1 cup (Use any milk I used half and half)
Salt and pepper to taste

Over a medium heat, melt butter in a large pot. Add onions and sauté till they are tender.
Add broccoli florets, chicken broth and water to the pot. Cover and bring to a boil for about 10 mins or until broccoli is tender.
Add salt and pepper.
In a small bowl mix flour with water and add to the boiling broccoli mixture.
Add the cheese and cook for another 4 to 5 mins in a reduced heat.
Add the milk and when it starts to boil turn off the heat.
While serving add little cheese on top and serve with crackers of your choice and Enjoy!!!!

Monday, March 1, 2010

Spicy Egg Masala

Sometimes its becomes difficult for me to think what to cook with egg as egg being such an versatile and tastes very good however way its being cooked and goes fabulous with almost anything. At last I settled with this spicy egg masala which is easy to cook and the best. Each time I prepare I try to use different seasoning and all the time the taste is always wonderful. This recipe is very good side dish for any bland rice but I like it for biryani and its tastes even great for roti or chapati.

Egg – 5
Onion – 1 finely chopped
Tomato – 2 medium size finely chopped
Green Chiles – 2 finely chopped
Clove – 2
Cinnamon – ¼”
Cardamom – 1
Fennel seeds – ½ tsp
Ginger garlic paste – 1 tsp
Coriander Powder – 1 tsp
Turmeric powder – ¼ tsp
Chili Powder – ½ tsp
Pepper Powder – ½ tsp
Cilantro to garnish
Oil – 3 tsp
Salt to taste

Boil the egg and remove the shell and cut the eggs into two haves and keep aside.
In a pan, heat oil and add the fennel seed, cinnamon, cardamom and cloves. When its aromatic add the onion and sauté until it turns brown.
Add the ginger garlic paste and mix and add the tomato and cook until the tomato turns mushy and if needed sprinkle water in between.
Now add all the dry masala powders other than the pepper powder and cook in a reduced flame until the raw smell is gone and add little water in between to avoid burning the masala. Last add the pepper powder.
Now add the egg and mix carefully to coat the gravy with the egg and take care not to separate the yolk and white
Add cilantro and enjoy with anything you like.