Leek and Potato Dal

Diposting oleh adiba
Minggu, 14 Juni 2009
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I bought Leek, without knowing what it is, then googled and found its identity. There were many recipe's for Leek and Potato Soup, Leek and Moong Dal. I wanted to add all these three, Leek, Potato,and Moong Dal in a single pot. It came out so well, with mild flavour's of each ingredient that went in. I served the Dal with Chapathi's, and it tasted so Good.

Leek

Leek, belongs to Onion Family. Leek has a little Onion taste and Scallion's taste. If you want to try some Pakora's, try with Leek, it turns out so Good. Proof is my Fried Tofu with Leek. Leek also reduces bad cholestrol. so try to put this wonder in your food often. Avacado's and Leek's, both have properties in them, Which helps to reduce the bad cholestrol, Reducing Bad Cholestrol is good for your Heart.



Ingredients for Leek Potato Dal:

1. Leek - 1
2. Potato - 1
3. Moong Dal - 1/4 cup
4. Dry Mango Powder / Amchur Powder - 1/4 tsp
5. Chaat Masala - 1/2 tsp (optional)

Method:

* Chop the Leek's Green Stem Part, as shown in the above Picture.
* Peel the Skin of Potato and chop them.
* Wash the Moong Dal.
* Put all the Leek, Potato, Moong Dal in a wide-bottomed Pressure Cooker. Pour some water till they are totally immersed in.
* Cook them till the cooker releases 4 whistle's. wait till the steam escapes and open the cooker.
* Now Cool and Blend them togeather. add Salt and Amchur/Dry Mango Powder to the dal and mix well.
* If you wish, add some Chaat Masala.
* If you want the dal to be spicy, add Green Chilli's in the Pressure Cooker, and remove it before you blend.



Potato and Leek with Moong Dal


The taste was so mild and i liked it along with Chapathi's.


Reminder:

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Send in your entries for IAVW - Moracco.

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Roasted Carrot's and Eggplant's

Diposting oleh adiba
Kamis, 11 Juni 2009
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As I have mentioned in my previos post, Moraccan Spice can be used for roasting vegetables like carrot's, Pumpkin and Eggplant's. First I tried Carrot Roast with just half a carrot, soon after tasting it, i made another batch with 2 big carrot's. It tasted so spicy, different, and it was also a flavourfull dish. Carrot's tasted good on absorbing the spicyness and the sweetness of carrot also helped them to taste better. Any carrot haters reading this, you got to try this to love carrots.

Carrot Roast with Moraccan Spice:

Carrot Roast with Moraccan Spice

For Recipe, you got to look here. as i dont have oven, i made this with my microwave+grill mode.

Eggplant Roast with Moraccan Spice:

Eggplant Roast with Moraccan Spice Mix

Eggplant Roast also tasted Good. I had them with Sambhar Sadham.

Moraccan Spice Mix is working great for me. Why dont you try?

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Moraccan Spice Mix

Diposting oleh adiba
Senin, 08 Juni 2009
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Moraccan Food are real worth of trying it. i gathered the trust over moraccan food, after making moraccan spice mix. Moraccan spice mix is a mix of our Indian Garam Masala and Sambhar Masala. The flavour's in Moraccan Spice Mix speak's for its unique blend of spices.

This Moraccan Spice Mix can be added to vegetables like carrot, butternut squash, eggplant and roasted. also this can be added to Soup's. I Prepared Tomato Rice and Roasted Carrot's with these Moraccan Spice Mix. It really add's magical taste to all the dish'es. So here iam sharing my version of Moraccan Spice Mix.

Moraccan Spice Ingredients

Ingredients starting from bottom Left to Right:

Corriander Seed's - 1 tbsp
Cloves - 1 tsp
Cumin - 1 tsp
Cayenne/Chilli Powder - 1 tbsp
Black Pepper - 1 tsp
Green Cardamon- 3
Black Cardamom - 2
Cinnamon - 2'inch in length
Dry Ginger - 1'inch in length


All Spice - 1 tsp ( i did'nt have this)

The basic formula for the spice mix is, Cayenne/Chilli Powder and Corriander seed's should be of same amount and double that of other spice's.

How to Blend the Spices?

First Ground the Dry Ginger and sieve it to fine powder. (You can also use dry Ginger Powder Instead)

Moraccan Spice on MortarAdd all the ingredient's to your mixer grinder or mortor and grind them into fine powder.

Sieve them to remove the skin's of cardamom's. sieve them to fine powder. Store it in Air-tight Container.

Moraccan Spice

For Carrot Roast's, check kalyn's blog.

Now, This Moraccan Spice Blend is for IAVW-Moraccan on my Part.


moracco logo

Have Fun and Enjoy...

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Home made Karuvepillai Podi and Curry Leaf Rice

Diposting oleh adiba
Jumat, 05 Juni 2009
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karuvepillai podi


Home made are always best and you need not shed extra money to vendor's for the old packed one's. with this Curry leaf powder, i am starting to prepare all my podi at home.


My ammumma used to prepare and send me this Karivepillai podi when i was in hostel. My bottle of curry leaf powder get's over within 2 day's, which the same bottle, now takes a month to finish at home. I also add this Karivepillai podi to my kuzhambhu/curry, which really enhances the taste and makes the kuzhambhu little thick.

curry leaf powder

 The recipe is so simple with just four ingredient's. Curry Leaf, Tuvar Dal, Urad Dal and Pepper. Are you wondering about other ingredient's...curry Leaf is flavourfull and digestion friendly leaf. so there is no need for dhania/corriander seed's and cumin. If you want a bit of tangy taste, add a bit of tamarind and Grind along with other ingredient's. Since we add pepper, its a great appetizer starter. so start the meal with karuvepilai sadam.


Ingredients for curry leaves powder
Ingridients:

2 Cup's of curry leaf (washed and drained)
1/2 Cup of tuvar dal / thuvaram paruppu
1/2  Cup of whole urad dal / muzhu ulundhu
1 Tbsp of Pepper
1 Tbsp of Rock Salt
3 dry red chilli
1/4 tsp of asafoetida powder

Method of Preparation:

karuvepillai podi

* First wash the curry leaves thoroughly and drain them. dry under sun for about 1 hour.

* In a pan, fry the tuvar dal and urad dal till they attain golden color. remove and cool.

* Fry pepper and dry red chilli, till they get heated and start's popping up. remove and cool.

* Fry the dried curry leaves in slow flame for half a minute, till they emit nice aroma and turn crispser.

* Now Cool them all and Grind along with Rock Salt and asafoetida powder. Grind them into fine powder.

Curry Leaf Rice:

When you want to mix this Karivepakku podi with Rice, add little oil(sesame oil preferred) to the rice and cool it for 5 minutes. then mix the Karivepakku Podi with Rice. add a bit of ghee when you are mixing for kid's.

This is best with Idli, Dosa's and when you have it as Curry Leaf Rice, add Roasted Peanut's to get a crunch in between. it can be served along with Mixture.

Now Iam sending this Curry Leaf Rice to Nag's for her MM-Ravishing Rice event started by Meeta and to Sowmya for her SWC-Green's event.

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Announcing It's A Vegan World - Moraccan

Diposting oleh adiba
Selasa, 02 Juni 2009
komentar (0)

moracco logo

It's a Vegan World(IAVW), Brainchild of Vaishali of Holy Cow is at Home Cook's Recipe's this June, to celebrate and explore Moraccan Cuisine.

About Moracco:


Moracco officially referred as "Kingdom of Moracco" located in North Aftrica is a country of multi-ethnic groups with rich civilisation and culture. Morocco is referred to as an Arab state and sometimes as an African state. Capital of Moracco is Rabat, and the largest city in Moracco is Casablanca. Moracco is known for its culture and it seams we can make friend's easily here. Their unity is cultural diversification is considered to be unique culture.

About Moraccan Food:

Moroccan cuisine is being considered as one of the most diversified cuisines in the world. This is a result of the centuries-long interaction of Morocco with the outside world. The cuisine of Morocco is a mix of Berber, Spanish, Corsican, Portuguese, Moorish, Middle Eastern, Mediterranean, and African cuisines. The cuisine of Morocco has been influenced by the native Berber Cuisine, the Arabic Andalusian cuisine, the Turkish Cuisine from the Turks and the Middle Eastern cuisine from Arabs, as well as Jewish Cuisine.It is unfair for Moroccans to eat using the first three fingers of a hand, and to use bread as a "utensil."

Spices are used extensively in Moroccan food. Cinnamon, Cumin, Turmeric, Black Pepper, Saffron, Corriander Seed's, Ginger, cayenne, Paprika, anise seed, sesame seed, Parsley, Mint, Fragrant Water's and Basil are all the spices that are vastly used in Moraccan Food.

Eating is considered as Practical and Social Ritual here. The meal usually begins with a series of hot and cold salads.A fresh, cool salad is often served at the start of a meal. Among the most commonly served are a tomato and green pepper salad (similar to the Spanish gazpacho), a mixed herb salad, eggplant salad or a salad redolent with oranges. Then comes the stew.

Then comes couscous topped with vegetables. Couscous is the most famous Moroccan dish eaten along with Vegetables and Chickpeas. A "couscous of seven vegetables" is common in Fez, where seven is considered a lucky number. The seven "lucky" vegetables are onions, pumpkin, zucchini, turnips, chili peppers, carrots and tomatoes.

Dessert's aren't always served at the end of a Moroccan meal, but when they are served, it would be, "gazelle's horns" are a croissant-like pastry which is stuffed with almond paste and topped with sugar. Baklava is a famous dessert served here.

A soothing cup of sweet mint tea is the grace note to finish the treat. The most popular drink is Green Tea with Mint consumed after meal. The tea is accompanied with hard sugar cones or lumps. It is served not only at mealtimes but all through the day, and it is especially a drink of hospitality, commonly served whenever there are guests.

Here are the Simple Guidelines for the IAVW-Moracco.

(a) Prepare a Dish that is a Vegetarian [Egg’s are not allowed]. It's a Vegan Event Remember. So Avoid, honey, butter, eggs, cheese, ghee, milk, yogurt (basically no milk-based products), gelatin, and, of course, no meat's or fish. Vegan meat substitutes are fine.

(b) Post Moraccan Recipe's with images to make us drool , on your blog this June 2009. More entries per person are also allowed.

(c) Linking back to this IAVW-MORACCO Event Announcement Link and to Vaishali's Holy Cow blog is a must.

(d) If you can include any Great info that, you would like to share on Moraccan Cuisine in your post, it is very much appreciated.

(e) Use of the Logo to the event is also appreciated.Url of the logo image:

(f) I will not accept your old post’s, So you got cook for the event freshly!

(g) E-mail me to glassofhoney(AT)gmail(dot)com with SUBJECT as IAVW-Moracco with the following details..

Your Name:
Your Blog Name:
Name of the Dish:
Link/URL of the Post:
Attach a Picture of the Dish. Size does not matter.

(h) Last Date till which you can send me the entries is July 1st-2009. I will do the roundup by 10'th of July-2009.

(i) If you don't have a blog, but you want to be part of this wonderfull event, you can send me your Recipe along with the picture of the dish. Dont forget to mention your name and your location.

moracco logo

So Iam eagerly looking forward for your entries.If you need any clarification’s on the above feel free to mail me glassofhoney(AT)gmail(dot)com or leave a comment below.

To explore on Moraccan Food:
Wiki
Siri's Blog
mormoccanfood.about.com
Please Let me know your views on Logo, How do you like the warm mode? If you would like to go for white background logo, here it is.

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RCI - Pondicherry Cuisine Roundup

Diposting oleh adiba
Rabu, 27 Mei 2009
komentar (0)

Cham say's " Being a Pondy native is a serene place to live on earth! ".

Now About Pondicherry in Cham's word's..

Pondicherry, recently crown as Puducherry is my native place. Situated along the coastline of Bay of Bengal, is rich in culture, attracts many tourists around the world.The small coastal city stands alone for his rich and unique history, fought for his own Independence (August 16 is celebrated as Pondicherry Independence) against the French rulers. Dutch were the first to settle down and hand over to the French later.Many freedom activists like Aurobindo and Subramaniam Bharati - tamil Poet took refuge in French territory and acted again the Bristish government.The French people distinguished the city in two main parts: Ville blanche (French quarters) where still French people live. Many French institutions, including French schools, french consulate, oldest Church are located in these beautifully paved road.If you are someone who is looking to stay in peace at Pondy, don’t want to wake up by the street vendors voice, no horn sounds, practically no kids playing, you can hear the lullaby of beach waves! Well, you got to book a hotel in French quartier!
Overall, you can feel the French flair everywhere; all the roads are perfectly angled (Thanks to Dutch for planning the city!) and all roads end to the beach road! Many buildings preserve the French architecture, the bold paint color, the street name are still in French and Tamil. The most important thing, a clean city, those who already visited should agree with!One can perfectly, visit the whole town by walk or by bike ride! Many interesting places are : The beach which is main attraction, Aurobindo Ashram where Mother and Aurobindo are resting (spirituality area), Auroville (MatriMandir) attracts many Internationnal tourists each year to discover integral Yoga, Manakula Vinayagar ( Ganesha temple), Chunambar (for boating pleasure in backwater), etc...
Coming to the Indo-Franco cuisine, many Indians (Pondicherrian) stayed in France and moved back to Pondicherry. Their cuisine got a touch of Indo-french style, like spicy steak seasoned with black pepper, savory crepes eaten with chutney!


Proudly Presenting RCI-Pondicherry Roundup.........



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Butternut Squash and Potato Bisque from Asha.





A Nice Flavourfull Bisque, with Indian Vegetables and many Herb's. A Indo-French Treat from Asha!

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Poivrons Farcis from Cham




Poivrons is Bellpepper in French. These Bellpeppers are stuffed with Indian style Rice and Soy Granule's and baked. isnt it delicious? Thank You Cham!

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Tandoori Potatoes from Jamie





Paneer on Potato cup's baked to perfect is another Indo-french treat from Jamie.

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Stuffed Cabbage from Aarthi.





Aarthi's first event debut. Welcome Aarthi! Stuffed Cabbage sound's Great.

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Vegetable Kurma from Raaga.





Lovely Colourfull Vegetable Kuruma from Raaga.

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Sambar Rice from Pooja




Pooja Prepared these Yummy Shallot Sambhar Sadham for Tamil Cuisine.

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Araichivitta Sambhar for Idli, Dosa's from Lavi




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Spicy Chettinaad Mushroom Masala from Lavi




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Kadugu Yerra Recipe followed for Kadugu Aloo Gobi from Vani




I want to try this dish soon. Look's absolutely Yum!

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Curried Vegetables from Aarthi




A easy simple curry of vegetables from Aarthi.

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Thenga Manga Pattani Sundal from Priya





A Famous Snack we get on Pondicherry Beach. Cool Breeze and spicy sundal on hand is to die for..

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Pepper Mushroom Curry from Priya





Mushroom Look's so Spicy!!

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Kadala Kuzhambu from Priya





A Great dish for Rice to pack for Lunch.

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Spicy Mint Pesarattu from Uma




My favourite Pesarat-Andhra Special..Thanks Uma..

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A2ZVegetarian Cuisine have send a handfull of entries for RCI-Pondicherry. Thank u A2Z.


Adai from a2zvegetariancuisine



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Pumpkin Pongal Sambar from a2zvegetariancuisine



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Eggplant Gothsu from a2zvegetariancuisine


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Kollu Rasam from a2zvegetariancuisine




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Garlic Rasam from a2zvegetariancuisine



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Lemon Rasam from a2zvegetariancuisine



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Quick Idli Sambar from a2zvegetariancuisine



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Avial from a2zvegetariancuisine



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Mixed Vegetable Gothsu from a2zvegetariancuisine



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Ice-cream sandwich from Malini



This is a great sandwitch, to have a byte!

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French Vanilla Ice-cream Sundae from Malini




Malini's drool worthy French Vanilla Ice-Cream!

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Pondicherry green beans from Meera



These Green Beans should be yummy with Rasam or Sambhar Rice..

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Kothamalli Chutney from Cilantro.



Spongy Idli's and Green Cilantro Chutney beautifully represent a Tamil Break-fast palatte. Thank's for the entry Cilantro!

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I could'nt do the roundup in time, sorry for the delay. Hope i havent missed any of your entries. if i have missed any of your entries or if you find any broken link's, kindly let me know by mailing to glassofhoney(AT)gmail(dot)com. That will be helpfull!

Thank You Participant's for sending me Great entrie's, You all made the event success!

Thank You Lakshmi for the wonderfull opportunity given to host RCI-April Edition.

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Puthina, Karivepillai Thuvayal [Mint, Curry Leaves Chutney]

Diposting oleh adiba
Senin, 25 Mei 2009
komentar (0)

Mint and Curry Leave's are like twin sister's. You can pair them both in many of your dish'es. Both help's in digestion. Having Mint Leave's chutney once aweek is good for you. This chutney taste's little bitter, because of the curry leave's. but you should not mind it for a healthy reason. If you are a curry leaf lover like me, then you will definetly love this strong aromatic flavoured chutney.
Little tamarind, and coconut add's great taste to this chutney.

Mint and Curry Leave's Chutney



How to Prepare?

* Take a Cup of Mint leave's. Wash and saute them in a pan, till they shrink.

* A Cup of Curry Leaves should be washed.

* Have 1/4 cup of grated coconut and a bit of tamarind.

* Heat a tsp of oil in a Tadka pan, add a tsp of urad dal, and fry till it turn golden color. add these urad dal to mint leaves and curry leaves. add 3 dry Red Chilli's, grated coconut, salt to taste and 2 tbsp of water and grind them into a nice paste.

* Heat 1/4 tsp of oil in Tadka pan, add 1/4 tsp mustard seed's, let it pop and add it to the chutney/Thuvayal.



Puthina, kariveppillai thuvaiyal

Mix these Thuvaiyal/Chutney with Rice, have rasam on top, for a perfect soothing onto your throat.

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