Thursday, 8 July 2010


Many a times while writing an Indian recipe, I often tend to use the Indian (or my mother -tongue) terms for ingredients. Small things that you don't realize, for instance plain flour is popularly called as maida. You would use the term plain flour in a recipe for a cake, but very instinctly the term changes to maida when you're referring to parantha's (Indian Bread)....there we go again. So for all you who are following my blog, here's a glossary of Indian terms with their English translations. Its not a very comprehensive list yet, but it contains translations of most of the terms that you may come across my blogs. Write in to me anytime for more info on Indian food terms.


Dry Mango Powder
Carrom Seeds
Long Beans
Toor Dal / Arhar Dal
Split Red Gram / Pigeon Pea
Poha / Avalakki
Beaten Rice
Bengal Gram Flour/ Chickpea Flour
Brinjal/  EggPlant Aubergine
Ladies Finger
Chapathi Atta
Whole Wheat Flour
Bengal Gram/ Brown Chickpea
Chana Dal
Split Bengal Gram
Chakka/ Kathal
Amaranth (green & red)
Corriander Leaves
Til / Ellu
Sesame seeds
Clarified & reduced Butter
Papad / Happala
Cumin Seeds
Kabuli Chana
Cassava/ Tapioca
Kari Pattha/ Karibevu
Curry Leaves
Kasuri Methi
Dry Fenugreek Leaves
Khajur/ Kharjura
Solidified Milk
Khus Khus
Poppy Seeds
Lassi / Chass/ Majjige
Refined Plain Flour
Green Peas
Fenugreek Leaves
Methi seeds
Fenugreek Seeds
Whole Green Gram
Mung Dal
Split Green Gram
Puffed Rice
Sweet Lime
Cottage Cheese
Pistachio Nut
Mint Leaves
Millet Flour
Kidney Beans
Sooji /Rava
Semolina  Flour
Tapioca Granules
Sarson Ka Saag
Mustard Leaves
Fennel Seeds
Wheat Vermicelli
Urad Dal
Split Black Gram

Tuesday, 24 November 2009

Coconut Custard

Milk - 3 cups
Custard Pwd. (Strawberry flavor) - 3 tbsp heaped
Sugar- 3-4 tbsp (or to taste)
Coconut - 1 cup grated (do not pack into cup)
Cashewnuts - 1/2 cup
Raisins - 1/2 cup
Ghee or butter - 2 tbsp

Method of Preparation:
1. Take 3 tbsp out of the 3 cups of  milk and mix it with the custard powder to get a smooth paste.
2. Boil the rest of the milk with sugar. After one boil put off heat.
3. Stirring continuously, add the custard paste into the milk. Put on heat again and keep stirring to avoid lumps. Stir till you see bubbles spurting out(boiling) and the whole mixture has become thick.(about 5 mins.)
Put off heat and continue to stir for about a minute.
4. Heat a kadai and add 1/2 tbsp ghee. Keep on low heat. Add the cashewnuts and fry untill golden. Drain with a slotted spoon. Next add raisins and fry for a few seconds. Remove from heat immediately.
5. Add the rest of the ghee and keep on medium heat. Put in the grated coconut and fry untill the coconut turns golden brown. Keep aside to cool.
6. Add the fried cashewnuts and raisins (reserving a few for garnishing) to the warm custard and mix well. Add half of the coconut and mix well.
7. Pour the custard into your serving bowl. Cover with the rest of the grated coconut, nuts and raisins. Serve chilled.


Coconut Chutney

My recipe makes a mildly spicy chutney. If you like a more fiery taste you may a 1/2 or 1 chilly more.

Coconut - 1 cup(grated and firmly packed into the cup)
Green chilly - 1
Tamarind paste - 1/2 tsp
Salt to taste
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 4 nos

Method of Preparation:
1. Put all the ingredients for the chutney in a mixer grinder and grind to a smooth paste with 3/4 cup water.
2. Pour the chutney into a bowl.
3. Heat the oil in a small tempering pan. Add the mustard seeds and let them splutter. Put off from heat and immediately add the curry leaves. Pour over the chutney. Mix well and Serve.

Notes: 1 For some more flavour, you may also add about 1/2 tsp of chana dal and 1 broken long red chilli into your tempering.
2. For a more green color, you may add about 1/2 cup of corriander leaves into your coconut mix and then grind it all together.
3. If you want you're chutney thick and stiff( to serve with bonda's and vada's), reduce the quantity of water to only 1/4th cup.
4. If you want a more liquid chutney, you may add the required quantity of water after you have ground the chutney.

Mangalore Buns

These soft, fluffy buns are a staple Mangalore morning breakfast. Although they are eaten more often at restaurants than at home, they are quite easy to prepare. They have a slight banana sweet taste and are contrarily served with spicy coconut chilli chutney. Enjoy them warm for breakfast or tea!

Makes 10 bun's

Banana - 1 ( the Cavandish variety is best)
Curd(yoghurt) along with whey - 3/4 cup ( if you're curds are thick then you may add 2 tbsp water)
Sugar - 6 tbsp
Salt - 1/4 tsp
Baking Soda- 1/2 tsp
Jeera - 1/2 tsp
Maida(Plain Flour) - 2 cups + 2 tbsp
Oil for deep frying.

Method of Preparation:
1. Put all ingredients except maida into a blender and whisk untill smooth.
2. Pour the blended mixture into a big bowl. Add 2 cups of maida and mix well. Add more maida to make a soft, smooth dough. Knead well for atleast 10- 15 mins. Make into a big ball, cover with a damp cloth and leave overnight.
3. Next morning, divide the dough into 10 equal balls. Apply a little oil on your rolling pin and board. Roll out the balls into small round buns approximately 2" in diameter. Roll out all the bun's just before frying.
4. Heat oil in a kadai on medium heat. Gently drop in the buns and fry on both sides untill brown in colour and puffed up.
5.Serve warm with coconut chutney

Notes: 1. Roll out all the bun's just before you fry them. If they are rolled out much earlier the dough tends to get soft and limp and you will have to roll them all over again. This applies to all breads like puri's, kachori's, chapathi's.
2. After you put in the bun's in hot oil, gently press them down with a slotted spoon. This will make the buns rise and puff up!

Thursday, 19 November 2009

Prawns 5 Star-ter !

7.00 P.M. yesterday.- I was just about to make prawn curry when someone rang the doorbell. It was husband dear...................... and his gang of friends!!!
Party !!!- they said and out came Jack Daniels.... and a BIG smile on hubby's face. Then he very sweetly comes into the kitchen and asks    "Whats for starters?"
........Thats when Prawns 5 Star-ter was born!
This starter is so easy and yummy and quick that you should just not miss trying it!

Serves 4

Prawns - 1/2 Kg, shelled, veins removed and cleaned
Refined Oil - 2 tbsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 1 sprig
Garlic - 8 cloves, chopped
Onions - 1no. small, chopped fine
Green Chillies- 2 nos, slit vertically
Vinegar- 1 tbsp
Turmeric Pwd - 1/2 tsp
Salt to taste.

Method of Preparation:
1. Heat oil in a pan on medium and add mustard seeds. Let them splutter.
2. Add curry leaves and garlic. Fry till the garlic turns golden in color.
3. Add th chopped onion and green chillies. Fry till onions are golden brown.
4. Lower heat and add turmeric pwd and salt. Mix well.
5. Add prawns and vinegar. Mix well and fry prawns on medium heat  untill it is cooked and well coated with the other ingredients. (about 7-10 mins). Serve Hot.

Monday, 16 November 2009

Chickdee/ Broken Red Rice, Lentil & Chicken Khichdee

There are times in the year.... when one season changes to another, ....when leaves burnt red from summer fall graciously on earth,.... when you see people change their wardrobes and bring out their woolens and when you hear the first sneeze! You know winter is approaching and you also know that this drastic change in weather is going to bring our favorite enemy....the common cold. Well, then there are rounds of home remedies like ginger and pepper kashayam or the usual coldarin's, anacin's, vicks vaporubs coming out of your shelf. Try as much as u will but our temporary guest just loves his host.
So, if cant beat it then join it. That's exactly what i thought when i was down with my first bout of cold after marriage. I was just so tired of having the usual chicken soup and kanji (gruel made from red boiled rice popular in south india) and pickle and wanted a desperate change from boring food. As you see desperation became the mother of invention in my case and i put everything together with some dal(lentils) and that was the beginning of "Chickdee", the chicken version of khichdee. It's made with broken red boiled rice which is the ideal food while you are ill, dal gives it that extra protien and the chicken made in the similar way you would make clear soup is great for your cold. Cooked together, all these ingredients makes a steaming broth which is so dense, that it just refuses to go cold in its bowl, even on a wintry day. So even your last spoonful will be warm and that is the best thing you could ask for when its cold. I always top my plate with freshly grated pepper, which really soothes my throat when this warm, mushy and delicious chickdee goes down it.

Serves 6

Chicken - 600gms (about half a chicken cut into medium size peices, use the pieces with bones)
Toor Dal - 1/2 cup, washed
Broken Boiled Red Rice - 1 cup, washed(if you cant find broken rice read tip at the end of recipe)
Ghee - 2 tbsp
Onions - 2 medium size, chopped fine
Tomato - 1 medium size, chopped
Cloves - 3 nos
Cinnamom - 1/2 " piece
Cardamom - 3 nos.
Bay leaf - 1no.
Turmeric pwd - 1/2 tsp
Red chilli pwd - 1 tsp
Freshly grated pepper - 1 tbsp + more while serving
Salt to taste
Water - 4 cups
Corriander leaves for garnishing

Method of Preparation:
1. Heat 2 tbsp of ghee in a pressure cooker pan. Add cloves, cinnamom, cardamom and bay leaves.
2. When the spices pop add the chopped onions. Fry on high heat untill brown. (about 5 mins)
3. Lower heat and add tomatoes. Add turmeric pwd and red chilli pwd. Fry untill the tomatoes are soft.
4. Add the chicken and saute for a minute.
5. Add dal and rice and mix well untill combined.
6. Add 4 cups water, salt to taste and 1 tbsp freshly grated pepper. Mix well. Close the cooker lid and bring to full pressure. ( on high heat untill you hear 1 whistle) Lower heat to medium and cook for 5 mins. Let the pressure release on its own.
7. Once the pressure has come down completely, open the lid. If you like your chickdee like a porridge add 1 cup water. (This dish has the ability to absorb a lot of water, so every time you reheat it you will have to add more water.)
8. Pour onto your bowl. Garnish with chopped corriander leaves and sprinkle with freshly grated pepper to your taste. Eat Warm and be Happy!

P.S. : If you cannot find broken boiled rice you will have to par boil boiled rice. I usually put the rice in  P.C.  with 5 times the quantity of water. Bring P.C. to full pressure on high heat(1st whistle). Lower heat to medium-low and cook untill 3 whistles. Let pressure come down on its own. Use this half cooked rice and you may also add the broth.

Saturday, 14 November 2009

Red Fish Fry

Fish pieces - 10 nos (you may use any fish)
Red Chilli pwd - 2 tsp.
Turmeric pwd - 1/2 tsp.
Salt to taste - about 1 tsp
Water - 3tsp
Refined Oil - 5 tbsp

Method of Preparation:
1. Mix Chilli pwd, salt and turmeric pwd with water to make a smooth paste.
2. Coat the fish pieces with the paste. Do not apply paste thickly as the extra masala tends to get burnt while frying.
3. Heat oil in a shallow flat pan. Fry fish on both sides for about 10 mins on medium heat or until well cooked on both sides. Serve hot.