Sunday, December 26, 2010

Mixed Veg Salad

Here is a simple mixed veg salad. I got this recipe from another friend, maybe the proportion were not exactly like hers but loved the texture and color. A very quick and easy and healthy recipe.


Frozen carrot and peas
Red and Green Bell pepper finely chopped
Cooked (Add salt)/Can Garbanzo
Red radish finely chopped
Green onions finely chopped
Cilantro finely chopped

Salt, pepper and lemon juice

I did not use any particular measurement for the veg, you can change the measurement according to your taste. You can also add corn, lettuce, red onions and more colored bell peppers and try cannellini/black/pinto/rajma beans if you like. Mix them all together and add salt, pepper and lemon juice. This serves as a healthy dinner/breakfast/lunch/snack.

Tuesday, November 30, 2010

Pita Sandwich-Desi Style


Pita Bread - 3
100 grams - Big onion
50 grams - carrot
50 grams - cabbage
50 grams - capsicum
50 grams - Beans
2 Teaspoon - Oil
Sambhar powder - 2 Teaspoon
Pav bhaji masala - 1 Teaspoon
Mozzarella cheese

For the filling:

Cut all the veggies into julienne (Thin strips) type. Sauté onion with oil in a pan for 2 minutes in high flame, add carrots, beans, add sambhar powder, salt, let it cook for some time until the raw smell of sambhar powder goes off, add cabbage and capsicum, pav bhaji masala, blob of butter, make sure the veggies are not over cooked, let it be crunchy.

Cut the pita's in to half toast it with salted butter. Stuff the filling inside each pita top it with mozzarella cheese, microwave it for few seconds, so that the cheese gets melt. Serve it with tomato ketchup.

Saturday, November 27, 2010

Sago Vadai

• 100 grams - small size Sago(Javvarisi)

• 2 Tablespoon - Gram Flour
• 3 – Green chilles(Finely chopped)
• 1 Teaspoon - Chilly powder
• Finely Chopped coriander leaves - Handfull
• 2 - Big onion(Finely chopped)
• Salt as per taste

Soak javvarisi(Sago)for about 45 minutes. Then squeeze out the water from sago. Mix sago, chopped onion, green chillies, coriander, chilli powder, salt, add gram flour to it. Do not add water for mixing. The moisture in sago is good enough. Heat oil in a pan, shape the mixture like masala vadai and deep fry it till it turns to golden brown. Serve hot with chilly sauce.

Monday, November 22, 2010

Paani Puri

Ingredients: For Puri's : (Around 50-60 puri's)
3/4 cup - Rava (do not use chiroti rava)
1/4 cup - Maida
Salt as per taste.

Mix rava, maida, salt together in a bowl. Gradually, add water and knead to a dough. Keep aside for 1 and half hrs. Then roll out in to a big chappathi and using a cookie cutter cut it in to small circles amd deep fry it. Puri is ready now.

Ingredients: For Khatti-Meeti Chutney (Sweet chutney)
50 grams - Seedless Dates
1/2 Cup - Jaggery
Salt - As per taste
Chilli powder - 1/2 Teaspoon
Jeera powder (Roasted and ground) - 1/2 Teaspoon

Soak dates in hot water for half an hour and grind it to a smooth paste. Heat pan add grated jaggery, dates paste, add chilli, jeera powder, salt and simmer it for 10 minutes. Add water to it to make it in to a watery consistency.

Ingredients: For Paani
1/2 Bunch - Coriander leaves
1/2 Bunch - Mint leaves
Salt as per taste
1 - Table spoon Chaat masala
1 - Teaspoon Black salt.
Green chillies - As per your spicey requirement.

Grind Coriander, mint leaves along with salt, green chilles, lemon juice. Add water to it to make it thin watery consisitency now add chaat masala to it . ( As Black salt and chaat masala both has salt in it , so be careful while adding salt). Now your paani is ready.Hint : Please refrigerate sweety chutney and paani for minimum 2 hours before serving. This adds up taste.
Ingredients: For Stuffing
Boiled big potatoes (2-3)
Chilli Powder
Salt as per taste
Mash boiled potatoes, add chilli and salt to it. For additional taste chopped coriander leaves can also be added. Stuffing is ready for use.

Sunday, October 10, 2010

மைசூர் பாகு
வாணலியை சூடு பண்ணி ஒரு ஸ்பூன் நெய் விடவும்
ஒரு கப் கடலை மாவு போட்டு கால் கப் தண்ணீர் ஊற்றவும்
இரண்டு கப் சர்க்கரை சேர்க்கவும் இப்பொழுது சர்க்கரை நன்றாக
கரைந்து மாவுடன் கலந்து கூழ் போல ஆகி இருக்கும்
அடுப்பு தீயை குறைத்து வைத்துக்கொண்டு கை விடாமல்
கொஞ்சம் கொஞ்சமாக இரண்டு கப் அளவுக்கு
உருக்கிய நெய்யை சேர்த்துக்கொண்டே பாகு பூத்து
வரும் வரையில் கிளறவும்
பாகு வாணலியில் ஒட்டாமல் நுரை போல வரும் பொது
தயாராக வைத்திருக்கும் நெய் தடவிய தட்டில் ஊற்றவும்
தட்டை லேசாக ஆட்டினால் பாகு சமமாக பரவும் பாகின் மேல்
கரண்டியால் தட்ட வேண்டாம்
சிறிது ஆறியவுடன் கத்தியால் துண்டுபோடவும்
மைசூர் பாகு தயார் 20- 25 துண்டுகள் கிடைக்கும்
good luck

Wednesday, September 29, 2010

பருப்பு பொடி

நமது நண்பர்களின் விருப்பத்திற்காக :
பருப்பு பொடியின் விவரம் இது
ஒரு கப் துவரம் பருப்பு
ஒரு கப் பயத்தம் பருப்பு
நான்கு அல்லது ஐந்து சிவப்பு மிளகாய்
அரை ஸ்பூன் மிளகு
சிறிது கட்டி பெருங்காயம்
இவைகளை வாணலியில்போட்டு
எண்ணெய் விடாமல் கொஞ்சம் வறுத்துக்கொள்ளவும்
சிறிது உப்பு சேர்த்து மிக்சியில் நன்றாக அரைக்கவும்
பருப்புபொடி தயார்

Saturday, September 25, 2010

Sakkarai Appam

• 1 cup Maida (All purpose flour)
• 4 Teaspoon Arusimavu (Rice flour)
• Little more than ½ cup Sugar
• 3 Teaspoon grated coconut
• 3 Teaspoon Rava
• 1 Teaspoon Elachi powder
• 1 Tablespoon Cashew nut (cut in to small pieces)

Mix all the above ingredients with water in a bowl, the consistency should be thick and pourable. Rest the batter for about 15 mnts. Heat oil in a deep pan, and pour the batter slowly using a ladle, fry until golden brown on both sides. Drain excess oil using a tissue paper.

Thursday, September 9, 2010

Finger Millet/Ragi Dosai

• 1 cup Ragi(Finger Millet) flour
• 1/2 cup Rice flour
• 2-3 green chillies, finely chopped
• Salt, as needed
• 3/4 cup onions, finely chopped
• handfull of coriander leaves, chopped
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 2-3 curry leaves , chopped
• Thin buttermilk
In a bowl add ragi flour, rice flour, chillies, coriander, curry leaves and salt , add little by little buttermilk to this and make it into a thin batter. Keep it as side for say half an hour. For tempering heat pan add 2 teaspoons of oil put mustard seeds, when it splutter add cumin seeds. Heat a non-stick griddle, pour a ladle full of batter in circular motion and fill the centre with batter. Add a spoon of oil around. Fry till golden brown, turn over and fry for another 2minutes. Serve with pudhina chutney.
Mint Leaves/Pudhina Chutney :
Mint leaves – Handfull
Big Onion – 1
Tomatoes (Medium size) – 2
Shredded coconut – 1 table spoon
Garlic flakes – 2 or 3 no.s
Green chilles – 2
Salt – as needed
Sauté all the above ingredients in a table spoon of oil . Grind it to a coarsely paste.

Monday, September 6, 2010

Paneer Bhurji

Onion (big) finely chopped: 1
Tomatoes: 3
Grated Paneer: 1 lb (Easy way to grate the Paneer is to heat it in the Microwave oven, then let it cool and then smash it with the hand)
Butter or oil: 1 tbsp
Chilli powder: 2 tsp (if you need extra spicy)
Turmeric Powder: 1 tsp
Green Chillies: 2 (cut them long)
Ginger: 1 tbsp grated
Dhania-Jeera Powder: 2 tsp
Cumin seeds: 1 tsp
Salt to taste

1. Heat oil/butter, add cumin seeds, ginger, green chillis and onions, fry them till the onions turn light brown in color.
2.Add tomatoes, turmeric powder, chilli powder (if required) and salt.
3. Fry them till they are soft and pulpy.
4. Then add grated paneer and cook it for 7 mins, till the panner blends in to the masala.
5. Lastly add the finely chopped coriander and jeera-dhania powder. Let it simmer for a couple of minutes.

Serve hot with Rotis/Bread or as Masala for Dosa . You can also use it for Chappathi rolls

Kadai Paneer

Bell Peppers (Capsicum): 3 (different colors)
Onions: 1 (big, finely chopped)
Tomatoes: 4
Cumin Seeds: 1 tsp
Paneer: 1 cup or 250g, cut into cubes
Butter or Oil: 1 tbsp
Chilli powder: 2 tsp
Turmeric Powder: 1 tsp
Green Chillies: 2 (cut them long)
Ginger: 1 tbsp (smashed)
Garlic: 3 or 4 pieces
Kasoori methi: 1 tsp
Dhania-Jeera Powder: 2 tsp
Salt to taste
Coriander leaves (Cilantro): some

1. Heat oil/butter, add ginger, garlic, green chillies, onions, fry till the onions turn light brown.
2. Add the tomatoes, turmeric powder, chilli powder and salt, cook for about 5 mins.
3. Then add the capsicum , dhania-jeera powder, kasoori methi and cook it for about 10 mins, until the capsicum and tomatoes are well cooked.
4. Now add the paneer cubes and cook till it blends in to the masala.
5. Finally add the finely chopped coriander leaves on top.

Serve hot with Rotis! Enjoy!

Sunday, September 5, 2010

கிருஷ்ண ஜெயந்தி பக்ஷணங்கள்

என்னுடைய தாய் மொழி மறக்காமல் இருக்க தமிழில் எழுத முயல்கிறேன். இந்தகிருஷ்ண ஜெயந்திக்கு கை முறுக்கு, உப்பு சீடை மற்றும் வெல்ல சீடைசெய்தேன். அதற்கான செய்முறை விளக்கம் இங்கே அளித்திருக்கிறேன்.

முறுக்கு மற்றும் உப்பு சீடைக்கு வேண்டிய பொருட்கள்

அரிசி மாவு - 2 கப்
உளுத்த மாவு - 2 ஸ்பூன்
எள்ளு - 1 ஸ்பூன்
வெண்ணை - 4 ஸ்பூன்
உப்பு - தேவையான அளவு
உப்பு சீடைக்கு சிறிது தேங்காய் சேர்த்து கொள்ளலாம்.

வெல்ல சீடைக்கு வேண்டிய பொருட்கள்
அரிசி மாவு - 2 கப்
உளுத்த மாவு - 2 ஸ்பூன்
எள்ளு - 1 ஸ்பூன்
தேங்காய் - பல்லாக நறுக்கியது ஒரு பிடி
வெல்லம் - ஒண்ணரை கப்

முறுக்கு உப்பு சீடைக்கு வெண்ணையை உருக்கி மேலே சொன்ன பொருட்களைமாவாக பிசைந்து கொள்ளவும். ஒரு பிடி மாவை கையில் எடுத்து மெல்லியதாகமாவை முறுக்கிக் கொண்டு முனையை இன்னொரு கையால் பிடித்து கொண்டுவட்டமாக இரண்டு சுத்து வரும் வரை சுற்றவும். இதை எண்ணையில் போட்டுபொறித்து எடுக்கவும்.

வெல்ல சீடைக்கு வெல்ல பாகு வைத்து கொண்டு தேங்காய் பல்லையும் சேர்த்து சிறிது ஆறியபின் மாவு பிசைந்து கொள்ளவும். சின்ன உருண்டைகளாக பிடித்து எண்ணையில் பொறித்து எடுக்கவும்.

Saturday, August 28, 2010

Greek Spinach Quiche with Zaziki

Hi All,
Really happy to see a family vegan site! Here's our contribution for this month. Balajee and I have a deal when it comes to Valentine's day. Though I would love to be given flowers almost everyday ;) we thought lets do something different! So the deal is that Balajee treats me to a new dish every Valentine's day! The dish should not be Indian and he should not have made it before. So this year it was Greek Spinach Quiche. Here's the recipe if you would like to try it out some time

You will need: (Serves 2 for Lunch and Dinner)

400 Gms Pre-minced Spinach
1 Large Onion
6 Cloves of Garlic
1 Bell Pepper
1 Cucumber
10 Gms Cumin Seeds
10 Gms Koriander Powder
2 Cups thick Curd
100 Gms Grated Parmesan Cheese
100 Gms Butter,
Olive Oil
2 Rolls of Puff pastry
( You get pre made pastry in supermarket)
Salt, chilly masala as per requirement

For the filling
Dice the Onion to Small pieces.Dice the Garlic cloves to small pieces as well. Heat a pan and add 2 spoons of Olive Oil and fry the onions until they are light brown. Now add the pre-minced spinach and cook until the spinach
becomes tender and all the moisture in the spinach is gone. Add salt, chilly powder and masala as per taste. Mix well and leave the filling to cool down. Cut the bell pepper into thin slices. In a small pan add some olive oil
and fry the bell pepper until it becomes soft. Place the fried bell pepper on a tissue paper to drain out extra oil. Keep these aside to cool down as well

Preparing the Quiche
Take the Puff pastry
roll out of your fridge and leave it outside for 10 minutes
In the mean time, Take an appropriate baking dish. Traditionally Quiche are made in Circular baking dish with at-least 2 inches in height. I used an rectangular one as its easy to cut the pastry
into rectangular shape than circular shape. Butter the Baking dish generously. Now your pastry should be soft and easy to cut. Cut a large piece of pastry so that it cover the sides as well as the bottom of the baking dish. Once the Baking dish is covered with pastry, sprinkle grated parmesan cheese on the pastry. Now place the fried bell peppers above the sprayed parmesan cheese. Now spread the Spinach on top of the Bell pepper so that the spinach covers the base completely.
If you have more spinach you can now add another layer of patry
and spinach. I suggest you do no more than 2 layers. Now cut another piece of pastry and cover the spinach with pastry. Brush the pastry top with butter so that it crisps up properly. You can now sprinkle some cashew nuts on top of the pastry. Preheat the oven for 10 minutes
Set the temperature to 210 Degree Celcius Place the dish in the oven and allow it to cook for 20-25 minutes.

Preparation of Zaziki(Greek Thayir Pachidi)
Mix the cucumber and 2 garlic cloves into a fine paste. Mix this paste into the 2 Cups of thick curd, add the koriander powder and the cumin seeds mix well and set it aside. Now you are all set for a wholesome greek treat.

Friday, August 27, 2010

Welcome to Black Pepper

This is an attempt to preserve our family recipes, while at the same time having fun. Thanks for visiting. Please share our recipes with your family and friends and give us feedback.