Sunday, February 13, 2011

karamani Sweet prasadam

This recipe serves 2 .

Ingredients:
=========
  • Karamani - 100 grams
  • Jaggery - 80 grams ( can be more as per one's taste)
  • ghee - 2 tsp
  • cardamon powder - 1/4 tsp
  • grated coconut - 2 tbsp
Method:
======
  • Saute the karamani in a pan on a medium flame till it turns light brown in colour.
  • Wash well and pressure cook with 3 cups of water.
  • The karamani should be cooked very well.Strain the excess water.
  • Boil 2 tumblers of water in a pan and add jaggery.
  • Stir well till it melts.Strain the jaggery solution and remove the dirt.
  • Add the solution back to the pan and keep stirring on a medium flame till you get a single -thread consistency.
  • Add the cooked karamani ,mix well till it blends well.Do not make it very thick as the sundal thickens with time.
  • Add grated coconut ,cardamom powder and stir for a min.
  • Garnish with ghee.
Serve hot.

Rajma gravy

This recipe serves 2.

Ingredients:
=========
  • Rajma - 100 grams
  • Onion - 1 small size
  • tomato - 1 big
  • Bay leaf - 1
  • Red chilli powder - 1 tsp
  • coriander powder - 1 tsp
  • garam masala powder - 1 tsp
  • jeera powder - 1 tsp
  • turmeric powder - a pinch
  • salt - to taste
  • sugar - 1/2 tsp (optional)
  • oil - 2 to 3 tsp
  • chopped coriander leaves - 2 tsp
  • kasuri methi - 2 tsp

Method:
======
  • Soak Rajma in water overnight.
  • Pressure cook with 5 to 6 cups of water.The rajma should soft and completely cooked.
  • Strain the stock and reserve it.
  • Heat oil in a pan,add bay leaves and onions and saute till golden brown.
  • Add ginger garlic slices and continue to saute till raw smell goes off.
  • Add turmeric powder,red chilli powder,corinader powder,jeera powder and garam masala powder.
  • Saute for a min and add chopped tomatoes,salt and cook till the oil leaves the masala.
  • Add cooked rajma with little stock.Stir and cook for another 15 minutes.Adjust the quantity of stock depending on the consistency.
  • Adjust salt,sugar and garam masala as per taste.
  • Garnish with finely chopped coriander leaves and kasuri methi.

Serve hot with rice/roti.

Monday, February 7, 2011

Palak paratha


Here is another recipe with Palak,which is very simple to make.. yet very tasty.

This recipe can make 15 parathas.

Ingredients:
=========
  • Palak leaves - 6 small bunches
  • green chillies - 3 to 4
  • salt - to taste
  • Atta - one small laddle for 1 paratha
Method:
======
  • Wash the palak leaves well.
  • Chop 2 bunches of palak leaves into very small pieces.
  • Blanch the rest of the leaves.(Put in boiling hot water for 5 min and wash in cold running water )
  • Make a puree with green chillies and salt.(Do not add water)
  • Add the spinach puree,atta in a bowl and knead into a soft dough.(Do not add water)
  • Set aside for half an hour.
  • Make round balls and spread into rotis.
  • Cook the rotis on a medium hot skillet ,smearing little oil on both sides.
  • Serve hot.
Note: You can add crushed jeera seeds to atta while making the dough.

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