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Friday, November 21, 2008

Samba Rava Birinji

Samba rava is nothing but broken wheat. Its very nutritious and wholesome food. Good for diabetic persons.

Samba Rava - 2 cups
Onions - 2, chopped
Cardamom - 2
Cloves - 2
Cinnamom stick - 1
Bay leaf - 1
Ginger garlic paste - 1 tablespoon
Green chillies - 4-5, cut lengthwise (as spicy required)
Mint leaves - few
Coriander leaves - few
Salt to taste
Oil / Ghee - 2 tablespoons

Cook samba rava in 3 cups of water for 10 minutes in microwave. Adjust water accordingly, it should not be sticky. Allow it to cool for sometime.

Heat oil in a big pan. Add cardamom, cloves, cinnamom stick, bay leaf in it.

Then add the ginger garlic paste and fry for a minute. Add onions, green chillies, mint leaves and saute until they are golden brown.

Then add cooked samba rava, salt and mix well.

Sprinkle little water if required, cook it closed for 5-10 minutes.

Mix it well and garnish with coriander leaves.

Serve hot with onion raita.

Note: You can add chopped vegetables like, beans, carrots, potatoes, etc.

Cooking time : 20-30 minutes
Serves 4 persons

Tuesday, November 18, 2008

Chingri Malai (Creamy Prawn Curry)

Wanted to try different dish with prawns. Found a simple and good recipe here. Its a bengali dish. Try it out, simple and tasty.

Presenting the recipe below from the above link with minor changes:

Prawns (shelled, deveined and cleaned) - 500 grams
Turmeric powder - 1/2 teaspoon
Onion paste - 1 cup
Ginger paste - 1 teaspoon
Chilli paste or powder - 1 tablespoon
Bay leaf - 1 or 2
Cinnamon - 1 small stick
Cloves - 4
Cardamoms - 4
Coconut milk - 2 cups
Corinader leaves - few
Ghee / butter - 2 tablespoons
salt to taste

Rub the prawns with some salt and wash well. Apply some turmeric powder and keep aside for 5 minutes.

Heat half the ghee (clarified butter) in a heavy-bottomed pan and saute the prawns for 10 mintues until they are soft.

Strain the prawns from the pan and keep aside. Now, add the bay leaves, cloves, cinnamon and green cardamoms and saute them.

Add the onion paste and stir fry on medium heat for about 10-15 minutes, till the paste is browned.

Then add chilli paste/powder and ginger paste. Fry briefly on low heat till the oil separates.

Add the prawns and coconut milk and salt as required. Mix gently. Simmer on low heat for about 2 minutes.

Mix in the remaining ghee (clarified butter) and cover tight for a little while.

Garnish with coriander leaves and serve hot with plain rice.

Cooking time - 30-40 minutes
Serves 4-5 persons.

Thursday, November 13, 2008

Pasalai Keerai Kadaisal

Pasalai Keerai or Indian spinach is rich source of iron, calcium and vitami A. Try to have greeny vegetables atleast twice in a week.

Pasalai Keerai (Indian Spinach) - 1 bunch
Onions - 1, chopped
Mustard seeds - 1/2 teaspoon
Urad dal(Black gram) - 1 teaspoon
Red chillies - 2
Curry leaves - few
Garlic - 3 pods, crushed
Tamarind juice - 1 tablespoon
Turmeric powder - 1/2 teaspoon
Oil - 1 tablespoon
Salt to taste

Wash spinach well, drain water and chop them nicely.

Heat oil in a pan, allow mustard seeds to splitter in it.

Add urad dal, red chillies, curry leaves, garlic, onions and fry until onions turn pale.

Then add turmeric powder, chopped spinach and mix well.

Sprinkle little water if required and cook it covered.

Once it is done, add salt and tamarind juice and mix well.

Serve hot with rice.

Note: Tomato can be replaced for tamarind juice.

Cooking time : 15-20 minutes
Serves 2-3 persons