(Photo by Timothy K. Hamilton, Thanks!!!)
Happy New Year!!!
Hope 2008 brings you lots of Joys & Happiness!!
(Note : I will be on a break for some time, and will be back with more recipes.)
Well who doesnt like Pineapples ? I bet there aren’t that many who dislike.
I for one like them a lot….I have prepared Pineapple Cake few times before, so I decided to go for muffins.
The muffins turned out very delicious, the soft sweet pineapple chunks in every bite made this muffin extra good!!
Pineapple Coconut Muffins
1 Cup All Purpose Flour
2 Tsp Baking Powder
2-3 Tbsp Sweetened Coconut Flakes
1/2 Cup Sugar
1/4 Cup Buttermilk
1/4 Cup Oil
2-3 Tbsp Milk
1/2 – 3/4 Cup Pineapple chunks
2 Tbsp Sliced Almonds(Optional)
Preheat oven to 350 degree Farenheit.
Sieve the flour with the baking powder.
Mix in sugar & sweetened coconut.
In a separate bowl beat the egg, oil, buttermilk together until well blended.
Slowly add the flour mixture to the above mixture little at a time along with little milk & blend well until all the flour and milk is mixed in.
Chop the Pineapple into smaller chunks if big.
Add in the pineapple to the flour mixture and mix well.
Spoon the mixture into the muffin pan.
Sprinkle some sliced almonds on the top.
Bake for 20-30 mins or until a knife inserted at the center of a muffin comes clean.
Enjoy them over a hot cuppa tea like I did!!
I try to make sprouts an integral part of my daily food habits, but unfortunately end up making them rarely.
I always forget to soak them in time to get the sprouts & end up using them unsprouted….
But since its sinfull to pass up the healthy sprouts, I have revived my pledge. :-)
I dont need to tell how beneficial consuming sprouts are.
Sprouts, be it from Chana, Moong or from any other beans are full with essential and balance nutrients.
I was very suprised to know that the vitamin content in seeds may increase from 100% to 2000%.
It is loaded with antioxidants, when consumed helps the damage against free radicles.
The bottomline is folks, eat sprouts as frequently as you can!!!
This is my mothers recipe & it is one of my comfort foods. Enjoy!!
Chana Sprouts Curry
(Molake Saaru – For Kannada Folks)
1 Cup Kala Chana (yields 2 Cups Sprouts)
1 Big Onion
1 Potato Cubed
1 Tsp Red Chilli Powder
1/2 Tsp Dhania Powder
2 Tbsp Oil
1/2 Tsp Mustard seeds
To Grind -
4 Tbsp Coconut Grated
3-4 Cilantro Sprigs
Heat just a tsp or two of oil & fry half of the sliced onion until the edges turn golden.
Remove from the flame. Let the onion cool.
Grind the listed items above with the fried onions.
When the coconut is ground smooth add the red chill & dhania powders & grind somemore.
Slice the Onion finely, make large chunks of potato & brinjal.
Heat remaining oil in a pressure pan/cooker. When hot add mustard & cracle.
Add the remaining half onion finely sliced. Saute until lite brown.
Stir in the potato chunks & saute for 2-3 mins. Add in the chopped tomatoes & cook untill soft.
Stir in the ground masala along with 2 cups of water.
When the curry is boiling add the chana sprouts & brinjal. Add salt.
Pressure cook for 3 whistles. And delicious Chana curry is ready.
It goes very well with Rice & Chapathis.
I love Capsicums/Peppers, they readily go into any dish, be it sambhar Or gravy.
Capsicum Sambhar is one among my favorites, many people dont use it in sambhars, well you’ve gotta try it to believe it… This is one partcular gravy which I am very fond of & it just tastes great. Dont go by the looks…just try it, you’ll fall in love & it’ll be your favourite as well. Yum.. This gravy tastes better than a restaurant one, do try it & let me know.
Note – Dear blogger friends, I am extremely sorry as I havent been keeping up with you all, I have missed so many of your posts, I apologize, But promise, you will see me soon. Please do leave your precious comments. :-)
Capsicum Matar Masala
1 Cup Peas
1/2 Tsp Ginger – Garlic Paste
1 Small Onion
1 Medium Tomato
3 – 4 Tbsp Tomato Sauce
1/2 Tsp Red Chilli Powder
1 Tsp Kasuri Methi
2 Pinch Garam Masala
1/2 Tsp Cumin/Jeera
1 Tbsp Oil
1/4 Tsp Turmeric
Salt as per taste
To Grind –
4 – 5 Tsp Coconut grated
2 Cinnamon Pieces
Grind the Coconut along with the other given items to a smooth paste adding water.
Chop Capsicum into 1 inch square pieces. Crush a small piece of ginger with 1 clove of garlic to make the paste.
Chop onion and tomato finely. Dry Roast Kasuri Methi just until aromatic(crisp & changes its color).
Heat Oil in a pan/vessel, when hot add the cumin/jeera.
(You can add a little bit butter if you are not calorie conscious to enhance the taste.)
After a few seconds add the finely chopped onion. Saute untill lite brown.
Now add the ginger-garlic paste & further saute for a minute.
Add the chopped tomato, stir & let it cook for a few minutes until disintegrated.
Add the tomato sauce now & fry well for few more minutes.
Add Chilli powder to taste and turmeric as well. Stir well for a minute.
Now add the chopped capsicum & peas. Saute for a couple of minutes.
Add the ground coconut mixture along with a little water & salt. Mix well.
Cook for 5-7 minutes until the gravy thickens and the capsicum is just cooked.
Finally add the Garam Masala Powder & roasted Kasuri Methi, mix well.
After a couple of minutes switch off the heat.
Delicious Capsicum Matar Masala is ready!!! Serve with Roti/Chapatis. Enjoy!!!
I’m back!!!! Thanks Sharmi & Srivalli for enquiring about me…
The past few weeks had been soo hectic & could not blog, so now I have come up with a Spicy dish for you…
Let me confess, I dont like to eat Chinese food here in the US.
No offense but, first of all the odour in those restaurants makes me feel like throwing up.
Except to eat in Indian restaurants, I really dont eat out much, Chinese or otherwise.
Somehow I have never been able to adapt to any other cuisines. I am happy with my Indian food.
So when I want to eat some Indian Chinese its easy, I prepare Chilli Chicken & Fried Rice. :)
The Capsicum/Peppers added enhances the flavours of this wonderful dish.
1 Lb -Chicken – Skinless, Boneless Breast
1/2 ” Ginger
1 Clove Garlic
2-3 Tbsp Oil
1 Tsp Red Chilli Powder
2-3 Tsp – Vinegar
2-3 Tsp – Soya Sauce
2 Tsp Ginger Garlic Paste
1-2 Tsp Corn Flour
1 Tsp Tomato Paste/Puree
1/2 Tsp Turmeric
Salt to Taste
Wash & cut the chicken breast into cubes.
Apart from the first 6 ingredients, combine all the other ingredients, adjust Red Chilli Powder & salt to taste.
Make a smooth paste of it.
Now add the chicken cubes & mix so that the chicken is well coated with the marinade.
Refrigerate the marinated chicken for a minimum of 2 hours.
Slice Onions thinly. Finely chop Ginger & Garlic. Slice Capsicum into strips.
Heat Oil in a wide pan. When hot add the thinly sliced onions.
When onions turn transparent, add the finely chopped Ginger & Garlic.
Saute for 2 -3 minutes. Add the marinated Chicken.
Stir well & saute on high flame initially & then reduce flame to medium.
Keep stirring often so that the chicken wont get burnt, cook for 15-20 minutes.
Adjust the spices now if needed.
Now add the Capsicum strips & saute for a few more minutes.
Delicious Chilli Chicken Ready!!!!
Dear Dad, Happy Fathers Day :)
Hello, This week instead of my Lunch Plate I bring to you my favourite Vegetable Baath/Pulao.
We South Indians, particularly Kannadigas make variety of Baath’s with anything you can imagine with :)
Tomato Baath, Veg Baath, Vangi Baath, BisiBeleBaath etc etc…
A am a big fan of Baath & can live on them for days, unlike DH who doesnt like them for more than one meal in a month.
It is a perfect dish to empty out the veggies in the fridge :)
This one pot dish tastes heavenly with a raitha.
Anyways, here is my favourite & delicious Vegetable Baath, folks do try it.!!!
This is my first ever entry for Nupur’s A-Z Vegetables.
V For Vegetable Baath
2 Cups Basmati Rice
2 Cups Mixed Veggies
(Green Beans, Peas, Carrots & Few Cauliflower Florets)
1 Large Onion
1/2 Tsp Jeera/ Cumin Seeds
10-12 Cashewnuts (Optional)
1/2-3/4 Tsp Red Chilli Powder
2 Bay Leaves
2 Cloves, 2 Cinnamon Sticks
1/2 Tsp Turmeric Powder
4 Tbsp Oil/Ghee
Salt to Taste
Grind To a Smooth Paste:
1/2 Medium Onion – Sliced
1 Medium Tomato – Sliced
1/4-1/2 Cup Coconut Grated
1 Tsp Roasted Poppy seeds
6 Green Chilles
3-4 Garlic Cloves
1/2 Bunch Coriander Leaves
Wash & chop veggies, I used less of cauliflower, because I didnt want its smell to dominate the Baath.
Veggies can be used in any proportions, also any other desired veggies could be added depending on your liking.
I used Jalepenos & Green Chilles, but you can just use Green chilles itself, just increase the quantity.
Slice the onion lengthwise thinly. Wash & soak the Basmati Rice in plenty of water.
Heat Oil/Ghee in a wide pan. Adding a little bit more oil adds to the taste & texture of this dish.
(If oil is reduced, the baath turns out very dry, so be liberal with oil here.)
When the oil gets hot add the Bay Leaf, Cloves & Cinamon.
When it tends to get brown, add the Jeera & Cashewnuts if using.
When the jeera splutters add the sliced onions. Saute until transparent.
Add the mixed veggies & saute for a few minutes.
Now drain the rice & keep aside.
Add the smoothly ground masala paste. Saute until the oil separates.
Add the Red chilli powder to taste, fry for 2-3 minutes.
Add the drained rice & fry well for a couple of minutes.
Add 3 & 1/2 Cups of water to the above , add salt to taste & stir well.
When the mixture starts to boil, mix once again & close the pan & reduce the flame to simmer.
After 20 minutes, turn off the flame. Let the pan cool well before serving. Enjoy!!!
Guys last weekend we had lunch at an Indian restaurant, hence couldnt post my lunch plate.
But here I am with a very simple lunch plate – Rice, Mysore Saaru, Alu Fry & Pachadi.
This Alu Fry prepared here is very simple & delicious.
It goes very well with a simple rasam or sambar.
Do try this, u’ll love it :)
ALU – FRY
4 Medium Potatoes
1/2 Tsp Jeera
Few Curry Leaves
1/2 Tsp Turmeric
1/2 Tsp Dhania Powder
1/2 Tsp Red Chilli Powder
2 Tsp Kasuri Methi
3-4 Tsps Oil
Salt – as per taste
Boil Potatoes & cube them.
Heat Oil in a wide pan, add jeera seeds & curry leaves.
Quickly add thinly sliced Jalepeno. Stir & cook for 2-3 minutes.
Add Turmeric & salt. Stir & add the cubed potatoes. Mix well.
Add the Dhania & Red Chilli Powders. Stir everything.
After 2 minutes or so add crushed Kasuri Methi.
Cook on a low flame for few more minutes until done.