Carrot Chutney

November 15, 2009 · By Deepthi Shankar · Filed Under News · Comment 

I love coconut chutney, without any second thoughts. I am sure you all do. But have you ever been tempted to substitute it with a low calorie version.

As I drown my idlis into a huge bowl of chutney, I know, this isn’t doing any good to my body. Nevertheless, I relish it.

The other day, I was looking for some low-cal chutney solutions. And, I found one here.



This chutney goes well with Idlis/Dosas/Rottis. But if you cannot do without your beloved coconut chutney, don’t make this one :)

You Will Need:

  • 4 carrots - peeled & diced
  • 3 green chillies
  • 2 tsp tamarind extract
  • 1 tsp mustard seeds
  • A handful of curry leaves
  • Salt as per taste
  • 1 tsp vegetable oil

Method:

  • Parboil the diced carrots & let them cool.
  • grind it coarsely along with salt & tamarind extract
  • Temper with mustrad seeds, green chillies & curry leaves

Enjoi your low-cal chutney with Idli/Dosa/Rice

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Methi Pulao

November 10, 2009 · By Deepthi Shankar · Filed Under News, Spiritual · Comment 
How many of you are obsessed with collecting recipes?? Count me in. Apart from the numerous recipe books that I read, blog hopping & all the cookery shows that I watch on TV, I have this habit of collecting recipes from friends. Talk about food & I am game.

Now, this recipe is from a dear friend Rajini. She is an excellent cook & each time I visit her, she always has something new to offer. And, I love discussing recipes with her. The recipe for this pulao came about during one such discussion

You Will Need:
  • 1 cup Basmati/Long grained rice
  • 2 packed cups - chopped fenugreek/methi leaves
  • 2 onions - chopped into long strips
  • 1/2 cup green peas - fresh/frozen
  • 2 green chillies - slit lengthwise
  • 1 tsp ginger-garlic paste
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • 2 tbsp roasted cashewnuts
  • 2 tsp lemon juice
  • 1 tsp cumin seeds
  • 1 tsp saunf/fennel seeds
  • Salt as per taste
  • 1 1/2 tbsp desi ghee/oil

Method:

  • Clean rice in several changes of water, drain & set aside for 10 mins. Heat a tsp of ghee in a pan, gently roast the rice for a couple of minutes. Pressure cook the rice with 1 1/2 cups of water, such that each grain is separate. Once cooked, set aside to let it cool completely.
  • Before chopping, soak methi leaves in water. add a tsp of salt & a pinch of sugar. Squeeze the water out after about 5 mins & proceed to chop. This gets rid of the bitter taste.
  • Heat oil/desi ghee in a heavy bottomed pan, splutter cumin & fennel seeds, add slit green chillies, ginger garlic paste & fry for 20 secs.
  • Add chopped onions & fry until it turns pink. Add chopped methi leaves, red chilli powder & saute until cooked.
  • Add rice, slat as per taste & garam masala. Mix gently on medium flame. Take care to set that the grains do not break.
  • Add lemon juice & garnish with roasted cashewnuts

Serve HOT with onion raita .. Enjoi !!!

This pulao was indeed very different. I loved the fresh flavor of methi leaves. It has subtle flavors & makes a nice homely one pot meal. Thanks Rajini for the recipe. We really did enjoy this.

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Curried Chickpeas

November 1, 2009 · By Deepthi Shankar · Filed Under News · Comment 

I love love chickpeas. They are an excellent source of proteins. Apart from Choley, which all of us relish, Moroccan Chickpea Stew is one dish, which is a regular at home.

Just the other day, after a hearty meal of chickpea stew & bread, I had some leftover soaked chickpeas on hand. I normally make a quick salad with the leftover ones. But, I was in the mood for something more flavorful ..

And, Curried Chickpeas was made the subsequent day for lunch


 

You Will Need:

  • 1 cup chickpeas - soaked overnight
  • 1 onion - finely chopped
  • 1 tsp turmeric
  • 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 1 tbsp butter
  • 1 clove garlic - finely chopped
  • 1 tsp grated ginger
  • 1 tsp Garam Masala
  • 1 tsp cumin seeds
  • Salt as per taste

Method:

  • Pressure cook chickpeas with halt a tsp of salt with 4 cups of water. Drain the cooked chickpeas & set aside. Reserve the cooking liquid
  • In a large saucepan, melt butter over nedium heat. Add cumin seeds, chopped garlic, ginger & saute for 10 secs.
  • Add chopped onions, turmeric & saute till onions turn pink
  • Add cumin powder, coriander powder, red chilli powder & mix well
  • Add cooked chickpeas, 1/2 cup of cooking liquid & salt as per taste. Bring the mixture to a boil. Cover with a lid & let it cook on medium heat & simmer for 15 minutes until the chickpeas are fully cookied but not mushy.
  • Add Garam Masala & mix well

Serve as a side dish with Rice/Roti .. Enjoi !!!

The dish was full was flavors yet not very overpowering. We had it with Rice & Dal & these curried chickpeas was a perfect accompaniment

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