Ingredients:

1.Boiled potatoes – 4 (large)

2.Soaked and boiled yellow peas – 2 cups

3.Onions – 2 (medium)

4.Cumin seeds – 1/4 tsp

5.Ginger garlic paste – 1/4 tsp

6.Tomato – 1 (large)

7.Red chilli powder – 1/2 tsp

8.Coriander pwd – 1/4 tsp

9.Cumin pwd – 1/4 tsp

10.Black pepper powder – 1/4 tsp

11.Turmeric pwd – 1/4 tsp

12.Salt to taste

13.Coriander leaves to garnish

14.Oil – 2 tsp to cook

Method:

1.Heat oil in pan,add cumin seeds. To this add chopped onions and fry till golden brown.

2.Now add ginger garlic paste and fry .

3.To this add red chilli powder,coriander powder,cumin powder,pepper powder,turmeric powder and mix well.

4.To this mixture add tomato and cook till they are soft.

5.Now add boiled peas and potatoes and a cup of water .Add salt and cook covered on low heat for 5 min.

6.Finally add a pinch of Garam masala(optional)and garnish with coriander leaves.

Ingredients:

1.Par boiled potatoes – 6

2.Plain yoghurt – 1cup

3.All purpose flour/Maida – 1cup

4.Dried red chilies – 4 to 5

5.Cumin seeds – 1tsp

6.Dry coconut pwd – 2tsp

7.Oil for deep frying and cooking

8.Mustard seeds – 1tsp

9.Chopped ginger – 1 large tsp

10.Chopped garlic – 1 large tsp

11.Turmeric pwd – 1/4tsp

12.Red chilli pwd – 1tsp

13.Salt to taste

14.Lemon juice of 1 lemon

Method:

1.Grate the parboiled potatoes into thick strands,to this add red chili powder,salt,turmeric, lime juice of half lemon,all purpose flour,coriander leaves  and mix well.

2.Make round balls of these mixture and deep fry in oil till golden brown.

3. In a bowl add  yoghurt,red chilli  pwd,maida and mix well.

4.Heat a pan, add  2 tsp of oil, to this add cmin seeds,mustard seeds,red chillies ,curry leaves,ginger and garlic in order.To this add the yoghurt mixture and cook till it is thickened.

5.Now to this add the potato balls and keep stirring until all the potato balls are covered with the yoghurt mixture.

6.Finally garnish with fresh coriander leaves and add the remaining half of lemon juice and sprinkle little salt if needed.

7.Now it is ready to be served .

8.This goes well with rotis/fried rice.

Onion chutney

  Onion chutney is a very simple and quick chutney which is good for idli or any kind of dosa.

 Ingredients:

1. Red /yellow onion – 2 (Large )

2.Garlic – 1pod

3.Turmeric – 1/4tsp

4.Whole Red chiilles – 3 nos

5.Salt to taste

6.Lemon juice – 1/4 tsp

7.oil -2tsp

For tempering:

1.Urad dal – 1/4tsp

2.cumin seeds – 1/4tsp

3.Mustard seeds – 1/4tsp

4.curry leaves – few

Method:

In a saute pan,add 1 tsp of oil and add red chiilies,onions,garlic,turmeric and salt in order and saute until the onions are transparent. Let it cool and add lemon juice and grind to a paste in a blender. Finally add the tempering ingredients and serve.

]]> http://madhoosfood.wordpress.com/2011/12/02/onion-chutney-2/feed/ 4 madhoori DSCF4720 http://madhoosfood.wordpress.com/2011/01/02/2010-in-review/ http://madhoosfood.wordpress.com/2011/01/02/2010-in-review/#comments Sun, 02 Jan 2011 18:33:20 +0000 madhoori http://madhoosfood.wordpress.com/?p=366 ]]> The stats helper monkeys at WordPress.com mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:

The Blog-Health-o-Meter™ reads Wow.

Crunchy numbers

The Louvre Museum has 8.5 million visitors per year. This blog was viewed about 220,000 times in 2010. If it were an exhibit at The Louvre Museum, it would take 9 days for that many people to see it.

In 2010, there was 1 new post, growing the total archive of this blog to 138 posts. There were 3 pictures uploaded, taking up a total of 3mb.

The busiest day of the year was July 29th with 992 views. The most popular post that day was Names of Indian Vegetables.

Where did they come from?

The top referring sites in 2010 were google.co.in, flickr.com, google.com, search.conduit.com, and indianfoodrocks.com.

Some visitors came searching, mostly for vegetable names, veg manchurian, dondakaya in english, capsicum rice, and beerakaya in english.

Attractions in 2010

These are the posts and pages that got the most views in 2010.

Names of Indian Vegetables January 2007
332 comments

Names of Indian Spices January 2007
129 comments

Vegetable Manchurian February 2007
5 comments

Snake gourd curry February 2007
4 comments

Red pumpkin curry – Yerra Gummadikaya kura October 2007
11 comments

Chilli Paneer

Ingredients:

1. Paneer(Indian cheese) -10 cubes

2. Red Pepper -3 (Medium size)

3.Spring onions- 1 bunch(optional)

4.Onion – 1 (Big size)

5.Corn flour – 1/4 cup

6.Soya sauce – 1tsp

7.Salt – as required

8.Garlic – 2 pods

9.Green chillies -2

10.Ginger garlic paste -1/4tsp

11. Sweet and hot Tomato paste  - 1tsp

12. Oil – 2 tsp

13. Chopped Coriander leaves for garnish

Method:

• You can use any colored peppers(red,green,yellow) and also see that you do not overcook the peppers ,they should be crunchy

This curry tastes hot and sour and goes well with any kind of roti  or  rice.

Ingredients:

1. Potatoes – 5
2. Dried red chillies – 4
3. Cumin seeds – 1 tsp
4. Garlic – 4 cloves
5. Thick tamarind juice – 3tsp
6. Tomato puree(paste) – 2tsp
7. Curry leaves – 4
8. Salt to taste
9. Sugar – 1tsp
10. Asafoetida – 1/4 tsp
11. Coriander(cilantro)sprig to garnish

Method:

1. Peel and cut the potatoes into cube size pieces or u can even use baby potatoes(whole).
2. Boil the potatoes until they are fully cooked,ensuring they do not break.Drain well.
3. Soak the chillies for 5 minutes in warm water.Drain and grind with the cumin seeds and garlic to a coarse paste .
4. Heat the oil in a frying pan.Fry the ground paste ,tamarind juice,tomato puree,curry leaves,salt,sugar and asafoetida until the oil separates.
5. Add the potatoes.Reduce the heat,cover and simmer for about 5 minutes.Garnish with coriander leaves .
6. Goes well with any kind of roti.

Note:

To test ,the potatoes,insert a thin sharp knife into the potatoes.It should come out clean when the potatoes are fully cooked.

Onion chutney with a blend of  red chillipowder and tamarind pulp is very tasty and goes well with any kind of dosa and idli and easy to make instantly without any elaborate process.

Ingredients:

1. Red onion – 1 (large)
2. Curry leaves – 10
3. Coriander leaves – 1 stalk
4. Red chiulli powder – 2tsp
5. Tamarind pulp – 3tsp
6. Sugar – 1/4tsp
7. Salt to taste

Method:

• Chop onions into small pieces.
• In a blender, add onion,tamarind pulp,curry leaves,coriander leaves,red chilli powder and salt.
• Grind coarsely all the ingredients.

Note:

• Do not add water and also make sure to add thick tamarind pulp.
• Do not use yellow onions that ruins the chutney,try to use red onions( preferbly).

Broad beans pickle

Chikkudukaya(Indian broad beans) is one of the versatile vegetables which can be cooked with various combinations like tomato,Brinjal and goes well with rice or rotis.Here I tried to make pickle with Indian Broad beans.

Ingredients:

1. Chikkudukayalu – 2cups
2. Tamarind pulp – 100gms
3. Red chilli powder – 100gms
4. Salt  – to taste
5. Garlic pods – 4
6. Mustard seeds – 1tsp
7. Curry leaves – few
8. Oil – 4tsp
9. Menthigunda/Fenugreek powder – 1tsp

Method:

• Wash and cut Chikkudukayalu into small pieces.
• Heat  2 tsp of oil in pan,fry chikkudukayalu till the seeds are hard enough.Now mix tamarind pulp to the fried beans.To this add redchillipower,salt and Menthi gunda and mix well.
• Finally heat another 2 tso of  oil in a pan,fry garlic pods , mustard seeds,curry leaves and add this to the above pickle and mix well.
• This stays good for 15daysif stored in air tight container.

Note:

After cutting the Broad beans ,dry them on a paper towel so that there is less moisture.This helps the pickle to stay longer.

Tindoora and chana dal is a very tasty combination and goes well with hot rice or any rotis.

Ingredients:

1. Tindoora -3cups
2. Chana dal – 1cup
3. Red chillies – 4
4. Cumin seeds – 1tsp
5. Mustard seeds – 1stp
6. Garlic – 4 pods
7. Onions – 2(medium)
8. Tomatoes – 1cup
9. Turmeric – 1/2tsp
10. Hing – pinch
11. Corainder pwd – 1tsp
12. Chilli pwd – 1tsp
13. Salt as required
14. Garam masala -1/2tsp(optional)
15. Coriander leaves – 2tsp
16. Curry leaves – few
17. Oil – 3tsp

Method:

• Chop Tindoora into bite size pieces.Chop onions and tomatoes into small pieces.
• Boil  chana dal with very little water ,they shoud be cooked just right not mushy.
• Heat oil in a wide bottomed pan,add redchillies ,mustard seeds,cumin seeds in order.When the mustard starts spluttering add crushed garlic,onions,turmeric,Hing,curry leaves in order.
• Now add chopped tomatoes,chillipowder,coriander pwd,Tindoora and little water(abt 1/4cup),salt. Cook covered in medium heat for 10min till the tomatoes and Tindoora are cooked completely .
• Now add the boiled chana dal,mix well.
• Add garam masala at this stage if u are using.Mix well and cook for another 5 min uncovered.
• Finally garnish with coriander leaves.
• Goes well with rice or any Indian bread.

Tomato rice is a very simple ,quick and easy rice variety to make with a blend of cooked rice,Tomatoes and Indian spices.

Ingredients:

1. Tomatoes – 2(large)
2. Rice – 2cups
3. Onion – 1(large)
4. Ginger chopped – 1tsp
5. Green chillies – 3
6. Curry leaves – few
7. Garam Masala – 1/2tsp(optional)
8. Salt – as required
9. Coriander leaves  for garnish
10. Ghee/Clarified butter – 4stp
11. Cashew broken – 3tsp

For tempering:

1. Chana dal – 1tsp
2. Urad dal – 1tsp
3. Cumin seeds – 1/2 tsp
4. Mustard seeds – 1/2 tsp
5. Hing  -pinch
6. Whole red chillies – 2 

Method:

• Heat 4stp of ghee in a wide bottomed pan,add the tempering ingredients.After the dals are light brown, add cashews,chopped ginger, green chillies,curry leaves and onion chopped in order .To this add salt and fry till  the onions are golden brown.
• To this add a pinch of hing,Tomatoes,red chilli powder and cook till the tomatoes are fully soft and cooked.At this satge add grama masala if you are using.
• Finally to this add the cooked rice.Mix well ,adjust salt and garnish with coriander leaves.
• Goes well with Raita.