Roasted Nectarine with Vanilla Ice Cream

Roasted Nectarine with Vanilla Ice Cream

A delightful and satisfying way to end the meal. It's quick and effortless dessert and makes your guests and family go 'awe'. Another Farmer's Market find from a Chinese Grocer. I was wondering what can be made with fruit, rather than eat alone till I tried this one. Do you have any other recipe in mind with this fruit ?

I tried this dessert, using balsamic vinegar to enhance the sweetness of the fruit. Balsamic Vinegar is a flavoured vinegar which is often used in Italian cooking. I use them as a salad dressing, by mixing with oil. A age old balsamic vinegar is the best bet for this recipe.

Ingredients:
Serves: 2
Difficulty: Very Easy
Prep Time : 20 mins

2 Nectarines, cut in 1/8 and pitted
2 tbsp Balsamic vinegar, look for a little age and good quality
2 scoops French vanilla ice cream
Salt & Pepper



Preheat oven to 350 degrees F.

Place the fruit in a small baking dish and drizzle with balsamic vinegar, season with a little salt and pepper and transfer to the oven. Roast for 15 to 20 minutes depending on how ripe your fruit is. Remove from the oven and divide between 2 dessert bowls, drizzle with any of the balsamic vinegar that is in the baking dish. Top each bowl with a scoop of ice cream and serve immediately.

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Healthy Eat ~ Nectarines

Nectarines belong to the peach family. Peaches are fuzzy skinned and nectarines are smooth-skinned and are slightly smaller when compared to peaches.


This juicy fruit is native to China. Nectarines along with peaches, plums, cherries and apricots are stone fruits. The seed inside the fruit is brown and oval shaped. The lack of fuzz on the skin can make nectarine skins appear more reddish than those of peaches, contributing to the fruit's plum-like appearance. Ripe fruit will have a sweet nectarine smell that is stronger when the fruit is at room temperature.

Nutrition Facts:
Serving size: 1 cup slices (143 g)
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Amount per serving
Calories 63 Fat Calories 4
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-----------------------% Daily Value*
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Total fat 0g----------------- 1%
Saturated Fat 0g------------ 0%
Trans Fat
Cholesterol 0mg----------- 0%
Sodium 0mg---------------- 0%
Total Carbohydrate 15g -5%
Dietary Fiber 2g-------------- 10%
Sugars 11g
Protein 2g

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Vitamin A 9% . Vitamin C 13%
Calcium 1% . Iron 2%
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*Percentage daily values are based on a
2000 calorie diet. Your daily values may
be higher or lower depending on your
calorie needs.
Source: Nutrition Data.
____________________________


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Dondakayya Koora

Tindora Curry~Dondakayya Koora

Yet an another recipe with Tindora. For me however, I cook this cute little green vegetable, I love it.

This recipe doesn't need much from the pantry. Just the regular tempering spices, a must try for those who are interested in cooking easy and simple recipes.

Ingredients :
Serves : 2-3
Difficulty : Very easy
Time to cook : 15 mins + Cooking time

30-35 - Tindora ( Dondakayya)
1 tbsp - Shredded coconut
1 tsp - Salt or to taste
1 1/2 tbsp - Oil

For tempering :

1 tsp - Mustard seeds ( Avaalu, Rai)
2 tsp - Channa dal ( Sanaga pappu)
2 tsp - Urad dal (Mina pappu)
3 - Red chillies
Few curry leaves


Wash and chop tindora into desired shape and size. Steam them in pressure pan.

Heat the oil in a saute pan, on medium-high heat. Do the tempering. Add mustard seeds, when they splutter, add channa dal, urad dal, red chillies. When the dals turn light golden brown, add curry leaves.

Add steamed tindora, add salt and saute for 5-6 minutes or till done. Add shredded coconut and mix well.Cook for another 2 mins and turn off the heat.

Serve hot with rice or chapathi.



Previously with Tindora: Click here.






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Taro Root Fry

Arvi Fry ~ Chaammadumpa Vepudu

Ingredients:

15 - Taro roots ( Chaamadumpa, Arvi)
2 tsps - Red chilli powder
1 tsp - Turmeric powder
1 1/2 tsp - Salt or to taste
3 tbsp - Oil


Wash and boil taro roots till 3/4 done. Do not overcook them, else they will turn mushy. When done, let the cool till they reach room temperature. Peel the skin and cut them into slices.

Preheat oven to 400 degrees F.

Smear oil on all the cooked and cut taro roots. Place them in a baking tray and bake them for about 15-20 mins or till they turn light brown.

Take a pan, add 1 tbsp oil, and add the baked taro roots. Add red chilli powder, turmeric powder, salt and stir-fry for about 2-3 mins. Turn off the heat and serve. Crunchy, crispy curry is ready !







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Beetroot-Amla Tikki

Beetroot-Amla Tikki

Beetroot-Amla Tikki is a sweet-sour tasting patty and is a nice variation to the usual Aloo-tikki. I shopped at the farmer's market over the weekend and bought these beets for $1 for 2lbs, feels nice and proud if we find such a nice deal for fresh, organic produce. The bold and vibrant color of the beetroot and it's sweet taste definetly makes this dish as a real fancy-pansy snack.


Prepare the Vegetables :
Wash and peel skin of the beets, grate them thin, which equals 1 cup measure. Boil and cook 3 medium sized potatoes and mash them completely. Chop 1 medium sized onion finely. Grate 3-4 medium sized amlas.


Method:
Heat 1tbsp oil, on medium heat. Add onions and saute till they turn transparent. Add grated beets and add about 1/2 tsp sea salt or ordinary salt. Stir till all the moisture from the beets evaporates. Add 1/2 tbsp red chilli powder and mix well.


In a mixing bowl, add beet mixture, mashed potatoes, grated amlas, 1/2 tsp chaat masala, 1 1/2 tsp sea salt or ordinary salt. Mix well. Chill it in the refrigerator for about half an hour.


Heat 2 tbsp oil in a tawa, for shallow fry, on medium heat. Grease your palms with oil and take the mixture and shape it into tikkas. Place on the tawa, and shallow fry till both the sides are evenly cooked.


Serve hot. Garama-garam !








Recipe source: My Guru , with a little, teeny bit variation :)
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Andhra Pulihora

Chinthapandu Pulihora - Tamarind Rice with Sago wafers

Tamarind rice or pulihora is a festive treat, without which any festival meal is incomplete in South-India. It is served in temples as 'prasadam' or is served alone as complete, satisfying meal. Andhra pulihora is little different to the tamil-puliyodarai, the puliyodarai is made by grinding spices which is then added to the tamarind pulp.

Andhra pulihora is simple and also tastes very good. I make both the versions alternatively as I like their distinguished tastes. To make this recipe, tamarind pulp is cooked and thickened. Tempering is added along with peanuts to add the crunchy-nutty taste. This spicy-sour rice tastes gooooood if accompanied by wafers/vadiyalu/vadam, or alone.


Ingredients:
Serves: 2-3
Difficulty: Easy
Time to prepare: 30 mins

2 cups - Sona-masoori Rice
3/4 cup or 1 1/2 lemon size - Tamarind
1/4 cup - Peanuts
2 - Green Chillies
1/2 tsp - Turmeric
1 1/2 tsp - Salt
1/2 tsp - Crushed black pepper
3 tbsp - Oil

For Tempering :

1 1/2 tsp -Mustard seeds
2 tsp - Channa dal
2 tsp - Urad dal
2 - Red chillies
Few Curry leaves
Pinch of Asafoetida (Inguva,hing)


Wash and cook rice with little less water than usual. For 2 cups rice, use 3 1/2 cups of water. When the rice gets cooked. Turn off the heat and remove the lid or spread it in a wide plate, so that it cools a bit and doesn't stick to each other while mixing the tamarind base.


In a saucepan, extract tamarind pulp from tamarind by discarding the skin. Turn on the heat, medium-high. Add turmeric, crushed black pepper and 1/2 tsp salt and let it cook for about 10-15 mins or till the pulp thickens, jam consistency. Turn off the heat and keep aside.


In a pan, on medium heat, dry-roast peanuts for 2-3 mins till they turn brown on all sides. Keep them aside. Add oil to the pan, and do the tempering. When the mustard seeds splutters and the dals turn golden brown, add curry leaves, red chillies, asafoetida and chopped green chillies. Add roasted peanuts. Stir for about a 10 secs.


Add the cooked tamarind pulp to the tempering and mix well. Add the remaining salt. Let it cook for another 2-3 minutes. The pulp might thicken little more, that's ok. Turn off the heat and mix it with the cooked rice. Serve hot or warm or cold. It tastes wonderful anyway :)


Note : Adjust the tamarind, spice and salt levels according to your taste.






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Gujiya ~ A Holi Sweet

Gujiya

Gujiya is a traditional Holi sweet, which is made during holi. The sweet filling inside the crunchy savory covering surely makes you want to grab some more before applying 'gulal' and cheering up and saying "Bhura Na Maano Holi Hai !!!".

Ingredients :

For Filling :
15 oz / 425gms - Ricotta Cheese or Khoya/Mawa
2 cups - Sugar
3 tsps - Dessicated Coconut
15 - Almonds ( blanched and chopped)
15 - Cashewnuts (blanched and chooped)
10 - Raisins
1/2 tsp - Nutmeg powder or Green Cardomom powder

For Outer Covering :
3 cups - Refined flour ( Maida)
4 tbsp - Ghee
1/2 tsp - Salt
Oil for frying.

Mash Ricotta Cheese, add sugar and roast it in a deep pan on medium heat till pink. Take off the heat and let it cool. Add all the other filling ingredients to the khoya and keep aside.

To prepare the covering, sieve flour and salt and rub in ghee. Add enough water and knead into a firm dough. Cover it with a moist cloth and keep aside for fifteen minutes.

Divide the dough into small balls and roll each ball into a small puri of four inches diameter.
Spread a puri and fill a tablespoon of the filling in the centre. Moisten the edges of the puri and fold on one side over the other side. Press the edges and with a fork, press the edges by making small line inpressions. Prepare are all the gujiyas and spread on a damp cloth.

Heat sufficient ghee in a deep pan and deep-fry the gujiyas, in batches on medium heat, till golden brown. Drain onto an absorbent paper. Cool and store in an airtight tin else serve and have fun :)

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Happy Holi !

HOLI HAI ! SHUBH HOLI

Art by Achyut Pallav


Bright colors, water balloons, lavish gujiyas and melodious songs are the ingredients of perfect Holi.

"Wish you a very happy and wonderful Holi."

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Yogurt Rings

Perugu Ringulu

This is the recipe passed onto me from my Aunt. My Grand father and my Dad are from Chittoor District in Rayalaseema. You can find more details about Rayalaseema here. This snack is usually served in Rayalaseema region in Andhra Pradesh. This spicy-sour ring is a tasty snack and is served during Tea-time. This dish made by cooking yogurt and rice flour along with green chilli paste. The dough is then made into rings and is deep fried in oil.

Ingredients :

2 cups - Yogurt (Perugu, Dahi)

1 cup - Rice flour (Biyyam pindi)

1/2 tsp - Green Chilli paste

3/4 tsp - Salt or to taste

Few coriander leaves (Kothimeera, Dhaniya)

1 tsp - Oil + Oil for frying

Whisk yogurt into smooth paste by making sure there are no lumps. Add it into saucepan and on low heat, stir in green chilli paste, salt and coriander leaves. Let it simmer for about 5 mins.

Add rice flour to the yogurt. DO NOT stir the flour. It may not settle into the yogurt, but that's alright. It'll prevent from forming lumps. Leave it and let it cook for another 10 mins. Turn off the heat.

Let it chill for few minutes. Mix well into chapathi like dough. Add 1tsp oil and mix well. Divide and make equal size balls, about small lime size. Roll out the dough, with your hands, into long pipes and turn in the edges together to form a circle.

Heat oil in a deep pan. When hot, drop the circles and deep fry till golden brown. Transfer them into absorbent paper. The rings doesn't absorb lot of oil when being fried. Serve them hot with Tomato Ketchup or Coconut Chutney.

Note: Smear oil to hands to prevent the dough sticking to your hands while rolling out into circles.

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Winter Melon in Yogurt - Boodidha Gummadikaaya Majiga Pulusu

This dish is from God's Own Country ~ 'Kerala'. Yogurt and Coconut plays a major role in Kerala Cuisine. Majiga Pulusu is our family favorite and it is made for almost on all festival days. It is again a good variation to the usual sambar. Usually my mom collects the left-over yogurt for 2-3 days,which turns sour, and makes this majiga pulusu.

Coconut, spices and green chillies are grounded together and is added to the yogurt which is cooked with boiled ash gourd pieces. The sourness from the yogurt and the spiciness from the green chillies gives us a divine taste. Divine taste from Divine land !


Ingredients :
Serves : 2
Cooking time: 20 mins
Difficulty : Easy

1 cup - Ash gourd/Winter Melon ( Washed, peeled and diced into medium sized cubes)
1 cup - Yogurt (Sour is best)
1 1/2 tsp - Salt or to taste
1/2 tsp - Turmeric

For Grounded paste:

1/2 cup - Shredded coconut
2 - Green chillies
2 tsp - Coriander seeds ( Dhaniyalu, Dhaniya)
2 tsp - Cumin seeds ( Jeera, Jeelakara)
3 tsp - Channa dal ( Sanaga pappu )
1/2 inch - ginger (peeled)

For tempering (poppu,tadka) :

1 tsp - Mustard seeds
1 tsp - Oil
Few curry leaves


Soak channa dal, cumin seeds, coriander seeds in water for about 20 minutes. Now add the soaked ingredients by draining out water to the mixer/grinder, add shredded coconut, green chillies and ginger. Grind into a smooth paste, by adding little water when required. Keep it aside.

In a saucepan, on medium heat, boil and cook ash gourd pieces in 1 cup water till almost done. Most of the water should have evaporated by the time the vegetable gets cooked, else make sure you add little more water to prevent the vegetable from burning. It is alright to have some water remaining in the saucepan after the vegetable gets cooked.

In a seperate container, whisk the yogurt into smooth consistency, making sure there are no lumps. Add turmeric, salt and the ground paste to it and mix well.

Add the yogurt base to the cooked vegetables. Let it simmer for about 10 mins. Make sure you simmer the heat, else the yogurt will curdle and break.

Do the tempering in a seperate pan and add it to the Majiga pulusu. Serve warm with rice. It also tastes very good as a side to rice and plain cooked toor dal and a spoonful of ghee. Truly Divine !!


Note: For re-heating, re-heat in a slow flame for 2-3 mins until warm to prevent curdling.



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Ash gourd-Winter melon

Winter melon is also called ash gourd or wax gourd, which is a fruit grown in vines like pumpkins. It is a very large fruit when it is matured completely. It is a fruit usually cooked and is eaten as a vegetable. The Waxy coating on the gourd, which is developed when it reaches maturity, helps in longer storage.

It is widely grown in South-east Asia, East Asia and South-Asia as well. In North India it is cut into rectangular pieces and boiled in a sugar syrup to create a translucent, almost clear candy or sweet, and is often flavored with rose water. It is called Kaddu halwa. This form of keeps well and stores well. It is sold in USA and other places in cans. In South India it is used to make curries like Avial.

Its close cousin to Honeydew melons. Ash gourd is high in vitamin A and vitamin C, and contains about 31 calories in a three and one-half ounce serving.


What is it called in other places ? Check this out-

Mandarin Chinese: Tong Qwa - meaning 'Winter Melon' in Chinese
English: Ash gourd, Chinese winter melon, Fuzzy melon, Petha, Wax gourd, Winter melon, White gourd
French: Courge cireuse, Bidao, Courgette velue
Hindi: Petha, Pethakaddu
Tamil: Neer poosanikai
Assamese: Komora
Bengali: Chal kumra
Malayalam: Kumbalanga
Telugu: Boodida Gummadikaaya
Kannada: Boodagumbala
Malay: Kundur



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Okra-Coconut Curry, Bendakaya-Kobbari Koora

Ingredients:
Serves : 2
Cooking time: 25mins
Difficulty : Very Easy

20-25 - Okra ( Bendakayalu, Bhindi)
2 tbsp - Shredded fresh coconut
1 tsp - Red chilli powder
1/2 tsp -Turmeric powder
1 tsp - salt or to taste
A pinch of Asafoetida
1 tbsp - Oil

For Tempering:

1 tsp - Mustard seeds
1 tsp - Urad dal
1 tsp - Channa dal
1 - Red chilli
Few curry leaves

Wash and pat dry okra with a dry cloth. Cut them into small circles by discarding out the ends.

Take a pan, add oil. When hot, do the tempering in the order given. After all the spluttering, splattering and when the dals turn into golden brown, add turmeric, asafoetida and chopped okra. Stir-fry for about 15 mins. Okra will turn gooey while cooking, but when completely cooked all that sticky- gooey thing will go away. Add salt and red chilli powder. Mix well.

After about 5 mins, add shredded coconut. Mix well again. Turn off the heat when the okra gets tender and well cooked. Serve hot with rice.

Note: Do cover the pan with lid or add water while cooking okra, okra tends to get more gooey. You can also add 2 tsps of tamarind juice to the above recipe. It helps in cooking faster and also reduces the gooey-ness. It also adds little sourness to the curry.




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Curry Leaves Powder - Kariveypaaku Podi

Kariveypaaku podi is usually eaten with rice and with a small dollop of ghee. Given it's health benefits it makes no reason not to eat this. Curry leaves is fried along with lentils and spices and is grounded together to make this delicious powder.

Ingredients:
Difficulty : Easy
Preparing time: 10 mins

1 cup - Curry leaves (packed tight)
2 tbsp - Channa dal ( sanaga pappu)
2 tbsp - Coriander seeds ( Dhaniyalu, Dhaniya)
1 tbsp - Urad dal ( Mina pappu)
1 tbsp - Tamarind
7-8 - Red Chillies
1 1/2 tsp - Salt or to taste
1/4 tsp - Oil

Take a pan, on medium heat, add a drop of oil and add channa dal. Fry for about 2 mins till the raw smells disappears. Take it out and keep it aside. Add another drop of oil and add dhaniya and fry for another 2 mins. Keep it aside. Likewise repeat for urad dal, red chillies and curry leaves.

Add all the ingredients, including tamarind and salt, in a mixer/grinder and grind into course powder. Store in an air-tight bottle. Stays good for an year at room-temperature(I don't think it will remain unconsumed for so long). Consume it sooner for best taste. The fresher the dish the better the taste.



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Curry Leaves - Kariveypaaku

Curry leaves as they call it in English, Kariveypaaku in Telugu, Meetha Neem or Kari patha, Katneem, Barsunga in Hindi, Mitho Limdo in Gujarati, Karimbevu in Kannada, Karivepila in Malayalam, and Karivepilai in Tamil (ilai - meaning leaf in tamil) ,the splitter-splatter leaf, which make you stand away when added to the hot oil while cooking, is a herb. Curry leaves tree is a tropical to sub-tropical tree and is native to India.

Curry leaves are widely used in Southern India and Sri Lanka and has become absolute necessary for the authentic flavour, but are also of some importance in Northern India.

In cooking, it is best to use a fresh piece, fried in hot oil and ghee for the aroma. It is used ground along with other spices, more often than not, it is the first thing in the oil to be used to make the curry itself. Not surprisingly, the curry then acquires a personality of its own, aptly flavored by this little leaf. It is used widely used in making all curries, sambar, rasam, upmas to name a few, the list goes on.

Curry leaf is used in South Asian traditional medicine to treat the digestive system, skin conditions and diabetes. Its anti-diabetic properties are supported by scientific research. Unani, Ayurveda and other systems use it to cure ailments, to allay heat of the body and are useful in leucoderma and blood disorders, and this has been proven by experts of western medicine also. Curry leaf powder as it has been told by the Grandmas that is good for the women after delivery of a child, because it cools down the body. In India, the curry leaf is used to prevent conditions such as nausea and stomach upsets. It is also used in treating skin irritations and poisonous bites. Its oils are invaluable as repellants and to cure skin disorders common to the tropics

Scientifically speaking, the curry leaf contains : 2.6% oil, beta-caryophyllene, beta-gurjenene, beta-elemene, beta-phellandrene, beta-thujene, alpha-selinene, beta-bisabolene, beta-transocimene and beta-cadinene.

Fresh curry leaves are usually found in Indian shops, in plastic bags in the refrigerator. They keep very well, but if not using the whole amount within a couple of weeks, dry them gently in a very low oven or in a dehydrator. Dried curry leaves keep indefinitely in an airtight container, but the fresher they are, the better the flavour will be. Dried curry leaves are pulverised and added to certain spice mixtures to make Karivepaaku podi.


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Tindora Fry - Dondakayya Vepudu

Tindora is my favorite vegetable and I'm so glad I find them here in US. This is one version of the vegetable. Tindora is steamed and then is added to the pan for faster cooking. Usually, tindora's for tindora-fry are deep-fried and then is spiced with spices. I found that method to be too oily and high in fat content. Instead, I steamed them in a pressure cooker without adding any water in the container. I do like this, I pour some water in the pressure cooker and then place a container. I then put the vegetables in the container. This way, the vegetable in the container get steam cooked and the nutrients are not lost and the color of the vegetable is intact.

For this preparation, I've steamed tindora and then added it to the pan. Seasoned with salt, red chilli powder and coconut powder for that distinguished taste. I've also added cashewnuts for that extra nuttiness and crunchiness.

Ingredients:
Serves : 2
Cooking time : 25 mins
Difficulty : Easy

2 cups - Tindora ( Dondakaya ) - chopped
2 tbsp - Dry coconut powder
5-6 - Cashewnuts
1 tsp - Red chilli powder
1/2 tsp - Turmeric powder
Few curry leaves
1 1/2 tsp - Salt or to taste
3 tbsps - Oil

For Tempering :

1 tsp - Mustard seeds ( Avaalu, Rai)
1 tsp - Cumin seeds ( Jeelakara, Jeera)
1 tsp - Urad dal ( Mina pappu)
2 - Red chillies


In a pressure cooker, steam the chopped tindora for about 10 mins.

In a pan, roast cashewnuts and keep aside. Now, add oil and do the tempering. Add curry leaves and turmeric powder. Add cashewnuts, dry-coconut powder and red chilli powder and mix well. Stir for about 20 secs.

Drain out if there is any water from steamed tindora and add it to the pan. Add salt and mix well. Cook for another 10 -15 mins or until tindora is completly done.

Serve hot with rice.





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Couscous Upma - Kitchidi

I've tried this Indianized version with couscous and it turned out perfect. It tasted just like Rava Upma or Rava kitchidi. Try it you will love it too. Couscous is pan-fried to bring out the taste and then is cooked together with vegetables and spices. It's ready. You will enjoy every spoon of this dish.

Ingredients:
Serves : 2
Cooking Time: 25mins
Difficulty: Easy

1 cup - Couscous
1 - Medium sized onion
1 - Tomato
1 cup - Chopped Potatoes, Carrots and Peas ( cut them into small dices)
3 - Green Chillies
1/2 inch - Ginger
Few Curry leaves
1 1/2 tsp - Salt or to taste
1/2 tsp - Ghee
2 tbsp - Oil

For Tempering :

1 tsp - Mustard seeds ( avaalu, rai)
1 tsp - Cumin seeds ( Jeelakara, jeera)
1 tsp - Urad dal ( Mina pappu )
1 - Red Chilli


Chop onions, tomatoes and ginger. Slit green chillies.

Take a pan, on medium heat, add ghee,when ghee melts, add coucous and fry for about 2 mins. Take it aside. Now, add oil to the pan, and when hot, do the tempering. Add mustard seeds, cumin seeds and urad dal. When mustard seeds splutters,cumin seeds sizzles and urad dal becomes light golden brown. Add red chillies. Add slit green chillies and chopped ginger to the pan. Add chopped onions and mix well. When onions change color,add chopped tomatoes and the vegetables. Mix well and let them cook for about 4-5 mins.

Add about 2 cups of water and add salt. Cover with lid and let the water boil. Add couscous and mix well. Cook till all the water evaporates and the couscous get cooked well. Turn off the heat.

Serve hot either alone or with any pickle. I've served it with Tomato-pickle. It tasted goooood !

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Couscous

Couscous is available now in almost all parts of the world. It is a staple food in Morocco, Tunisia, Algeria and Libya. It is also popular in West Africa and France. It is similar to rice, pasta, or bread, couscous is an inexpensive and highly nutritive product.


It is made from semolina, flour, salt and water. Semolina is ground on the ground, after which it is moistened with saltwater. It is then molded in the hand, as flour is added. Gradually small "grains" of couscous are separated. The process is repeated until the right size of the "grains" is achieved, oil is then added. These would then be dried in the sun and used for several months. Couscous is ready to be used in dishes. Modern facilities have allowed storage of couscous for longer periods.




Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone flavoured or plain, warm or cold, as a dessert or as a side dish. It is cooked,in a steamer which is called kiska:s in Arabic, couscoussière in France. The steamer has two components, a bottom-perforated deep pan, which contains the grain, and a round-globular pot over which stands the pan which contains water or a boiling stew whose steam cooks the granules.


The couscous available now-a-days are pre-steamed and dried for quick-consumption. In the United States, couscous is known as a type of pasta.

Nutrition Facts:

Serving size : 1 cup (173 g)
Amount per Serving
Calories : 651 Fat Calories : 9
----------------------------- %Daily Value*

Total Fat 1 g ----------------------- 2%
Saturated Fat 0 g-------------------- 1%
Cholesterol 0 mg------------------ -- 0%

Total Carbohydrate 134 g------- 45%
Dietary Fiber 9g -------------------- 35%
Sugars
Protein 22 g

Vitamin A 0% Vitamin C 0%
Calcium 4% Iron 10%

*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs
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Pudina-Green peas Pulao ( Mint-Peas Rice)

Ingredients:
Serves : 2
Cooking Time : 2o mins + Soaking time
Difficulty : Easy


2 cups - Basmati Rice
1 1/2 cup - Mint leaves
1/2 cup - Green Peas
1 - Medium sized Onion
3 - Green Chillies
1/2 tsp - Ginger-Garlic paste
1 inch - Cinnamon stick ( Dal chinni)
4-5 - Cloves
2 - Cardomom
1 - Star anise
2-3 - Bay leaves
2 tsps - Salt or to taste
3 tbsp - Oil

Wash and soak basmati rice for about 20 minutes. This enhances the texture of the grain. Chop onions into long-thin slices.

Grind together, mint leaves, green chillies, cinammon and cloves into coarse paste.

In a deep pan, add oil, on medium heat. When oil turn hot, add bay leaves, star anise and whole cardomom. Add chopped onions and saute till the onion changes color and turn transculent. Add Ginger-Garlic paste and mix well for about 30 secs. Now, add the grinded mint paste, peas and stir well for another 5 mins.

Add the rice by draining out the water and mix well, incorporating all the masala and rice together. Add about 3 1/4 cups of water, add salt and cover the pan partially with a lid. Reduce the heat.

It takes about 10-15 mins to get the rice cooked completely. Mix gently with the end of a spoon.

Serve hot with raita. Yumm-o Mint-o :)




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Sorakayya Kootu ( Bottle Gourd Stew )

This recipe is from my mom-in-law. She is a great kootu expert. She makes kootu with almost any vegetable and it tastes so yummy. I've prepared this kootu with bottle gourd ( sorakayya, dudhi). Toor dal and bottle gourd are cooked and ground-coconut-dal paste is added and is tempered with spices. This dish is very easy and is a great alternative to sambar and dal. It has got vegetables and dal thus making a very nutritious meal.

Ingredients:
Serves : 4
Cooking time : 20 mins + soaking time
Difficulty : Easy

1 cup - Sorakayya ( Bottle Gourd) - Cut into small cubes
1 cup - Toor dal (Kandhi pappu)
1/4 cup - Chana dal (Sanaga pappu)
1 1/2 tsp - Salt or to taste
1 tsp - Turmeric

For Ground paste:

2 tbsp - Coconut
1 tbsp - Urad dal (Mina pappu)
1 tbsp - Chana dal (Sanaga pappu)
1 tsp - Jeera ( Jeelakara )
3 - Red Chillies
1 tsp - Oil

For Tempering :

1 tsp - Mustard seeds ( Avaalu, Rai )
1 tsp - Urad dal ( Mina pappu)
1/4 tsp - Asafoetida ( Inguva)
1 tsp - Ghee
Few curry leaves


Soak Chana dal for about 30-40 mins. Wash and cook toor dal and cut bottle gourd together in a pressure cooker.

Take and pan, and add about 1 tsp oil and fry the urad dal, chana dal, jeera and red chillies till the dal gets golden brown. Grind along with coconut into fine paste by adding little water if needed.

Take a deep pan and do the tempering. Add ghee, add mustard seeds and urad dal. Add asafoetida, when mustard seeds splutters and urad dal gets light golden brown, add curry leaves. Add the cooked dal and bottle gourd into it. Add soaked chana dal and mix well. Add salt, turmeric and the ground coconut-dal paste into the dal and cook for about 5 mins. If the consistency is too thick add some water, if it's too watery let it cook for more time. Turn off the heat.

Serve it with rice or with chapathis. The kootu is ready to be relished.





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