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Tuesday, January 13, 2009

Green Chutney Sandwich


Bread : 8 slices
Salted Butter : 100 g
Mint leaves : 1 cup
Coriander leaves : 1 cup
Grated Coconut : 1/4 cup
Green chillies : 3-4
Sugar : 1 tsp
Salt to taste

  1. Take mint leaves, coriander leaves, grated coconut, green chillies, sugar and salt and grind to a smooth paste.
  2. Toast the bread slices with a little butter.
  3. Take two slices of bread and apply butter on one slice and the ground paste on the other.
  4. Put the buttered slice on top of the chutney slice and make into a sandwich. Cut diagonally to form triangles and serve.
  5. Repeat with other slices.

Monday, January 12, 2009

Lime Rice


Rice : 1 cup (cooked and cooled)
Lime : 1 small
Carrot : 1/4 cup, grated
Capsicum : 1/4 cup, finely chopped
Fresh peas : a handful
Chana dal : 1 tsp
Urad dal : 1 tsp
Mustard seeds : 1/2 tsp
Green chillies : 4 small, slit lengthwise
Red chilli powder : 1/4 tsp
Curry leaves : a few
Asafoetida : a pinch
Salt to taste

  1. Take oil in a kadai and splutter mustard seeds, urad dal and chana dal. Saute till light brown. Add green chillies and curry leaves.
  2. Add grated carrot, capsicum and green peas. Add chilli powder, asafoetida and salt.
  3. Add cooled rice and lime juice. Mix well.
  4. Garnish with coriander leaves.

Tomato Rice


Ripe Tomatoes : 2 big (finely chopped)
Onion : 1 medium, chopped lengthwise
Fresh Peas : 1/2 cup, boiled
Cinnamon : 1" piece
Chana dal (Kadalai paruppu): 2 tsp
Coriander seeds (Dhania) : 2 tsp
Red Chillies : 4
Turmeric powder: 1/4 tsp
Juice of 1 medium lime
Gingelly oil
Salt to taste

  1. Cook rice and allow to cool.
  2. Take 2 tsp oil in a pan and add chana dal, coriander seeds, red chillies and cinnamon and saute till slightly brown. Allow to cool and grind to a fine powder.
  3. Take oil in a pan and saute onions till slightly brown.
  4. Add tomatoes and cook till mashed up and blended well with the onions.
  5. Add ground powder and salt and mix well. Add peas.
  6. When oil starts oozing out of the mixture, turn off flame. Add lime juice.
  7. Mix well with the cooled rice. Garnish with coriander leaves.
Tip: To cook fresh peas, put in a cup and mix a little salt just enough for the peas and pressure cook while cooking rice. Do not add any water to the peas. This way they will retain their shape and won't get mashed up.

Vegetable Pulao


Basmati Rice : 2 cups
Mixed veg : 1 cup (peas, potato, carrot, beans, cauliflower)
Bay leaf : 1
Cinnamon : 1" piece
Green chillies : 4-5
Onion : 1 (chopped lengthwise)
Ginger-garlic paste : 1 tsp
Mint leaves : 10
Coconut milk : 1 cup (optional)
Salt to taste

  1. Take some oil in a pressure cooker and drop bay leaf and cinnamon and saute for a few seconds.
  2. Add onions and saute till golden brown.
  3. Add ginger-garlic paste and saute till raw smell goes.
  4. Add vegetables and green chillies and saute for a few minutes.
  5. Add rice and salt and toss for a few seconds.
  6. Add 1 cup coconut milk and 1 cup water. (If not using coconut milk add water)
  7. Add pudina and mix once. Pressure cook for 3 whistles.
  8. Serve with raita.