Sunday, June 8, 2014


A post after a long hiatus! If you can call a two year break - a hiatus.

Without further ado, here is sprouts pulao:


1/2 cup moong
1 and 1/2 cups basmati rice
1/2 cup onion
1/2 cup tomato
2-3 sprigs coriander leaves / mint leaves or a combination of both
1 tea spn biryani masala
1 tea spn ginger paste
1 tea spn garlic paste
1 tea spn cumin seeds
2 cardamoms
2 bay leaves
A pinch turmeric
1 tea spn red chilli powder
2 cloves
1″ cinnamon
Sprout the moong a day or two ahead.
In order to sprout the moong, first it has to be sorted to remove stones, washed, and then soaked in water for 6-8 hours. Wash the moong again and drain the water. Subsequently, cover the soaked moong in a bowl with a moist cloth on top for 10-12 hours (depending on the climate) or till you see the sprouts coming out of the muslin cloth. You may sprinkle water frequently if the cloth becomes dry. When the bean sprouts have developed short shoots, they are ready to eat. 
For sprouted moong pulao:
Heat oil and add cumin seeds, cloves, cinnamon, bay leaves, cardamom. Add onion, ginger, garlic and fry till onions turn translucent. Add tomatoes, cut potatoes(optional) salt and cook for a few minutes.
Add rice and fry for few minutes, add turmeric, biryani masala, chilli powder and fry again.
Now add the sprouted moong, 3 cups water, coriander leaves, mix gently, cover and cook on medium flame till done. This could take anywhere from 25 - 30 mins.
Serves : 3-4
Preparation time : 45mins

Friday, July 22, 2011

A Post...FINALLY!!!!

After a  long, long is finally a post!!!! From one of my many drafts...which I have not been able to convert into posts in recent times...what to do...when life overruns all good intentions that one has... to record one's culinary masterpieces for posterity (read: if the kids ever decide to follow in my footsteps of culinary obsession).

So, without any further is my recipe for Beet Bread..adapted from two or three of my books on baking bread.


Prep Time - Overnight plus some hour and a half

1/2 tbsp active dry yeast + 1 tsp sugar in 1/4 cup lightly warm water until bubbly
2 cups whole wheat / AP flour plus some more to get a non-sticky dough
2 tbsp yogurt
1/2 cup milk
2 tbsp sugar
1 tsp salt
1/2 cup beet puree(I roasted beets for 30 minutes in 300F then pureed it)
2 tsp oil
Optional: couple drops of rose water(if you like the fragrance)

Mix in the salt, sugar and flour in a large bowl.
Make a well, pour the yeast mixture, milk, yogurt and beet puree
in the well and stir in the flour to make a non-sticky dough. 
Once the ingredients are bound into a smooth dough with some kneading, 
use 1 tsp oil (and optional ingredient: rosewater - 2 drops)to further smoothen the dough. 
In a well-oiled bowl, place the smooth ball of pink dough. 
Make deep cross cuts on the top with a sharp knife for easy rising. 
Cover and keep overnight or for some 2 hours until the dough has 
risen to over double the volume. 
In cooler spaces, it would be better to keep this on your counter overnight 
for a perfect rise.
After the dough has risen well, remove it onto a lightly floured counter. 
Punch out all the air by kneading for a few minutes. 
The dough will be very flexible and not stick to your hands at all. 
 Let this prove for atleast an hour covered with cling film during which 
it will again double up in volume.
In a 350F preheated oven, place the shaped dough into a loaf pan and bake for 15 - 20 minutes.

Friday, June 11, 2010

Guest Posts Galore...Another lovely guest post from yet another wonderful blog!

Another awesome blogger, who has been gracious enough to feed my  in my absence...she has an amazing array of recipes on her space!! Here is a great recipe(one that I have never tried before) So, here is Nithu from Nithu's Kitchen.
First of all, let me thank Meena for giving me this wonderful opportunity. This is my first guest post and I'm happy and excited about this. Today, I'm going to share one authentic dish "Idiyappam and Coconut Milk Kurma/Vellai Kurma". Idiyappam is my favourite food right from my childhood. My Mom used to make many varieties of Idiyappam. My most favourite is Idiyappam with kurma. I have already shared the Idiyappam preparation in my blog. You can see the method here. Now, for Coconut milk Kurma,

You Need :
1. Mixed cut Vegetable - 1/2 Cup
2. Coconut Milk - 1.5 Cups (unsweetened)
3. Onion - 1/4 Cup (Chopped)
4. Green Chilly - 3 or adjust to you taste
5. Bay Leaf - 1
6. Cinnamon stick - 1
7. Saunf - 1/2 tsp
8. Garam Masala - 1 tsp (Optional)
9. Oil - 1/2 tbs
10. Lemon Juice - 1 tsp
11. Salt - Needed qty

Procedure :
1. Take oil in a pan. Add bay leaf, cinnamon and saunf.Fry for a minute.
2. Now, add the onion and green chillies. Fry well. Then add the other cut vegetables.
3. Simmer the stove.
4. Add garam masala to the vegetables. Saute for few minutes.(Optional)
5. Take 1/2 Cup of coconut milk. Add 1 Cup of water.
6. Add this to the vegetables. Add salt and allow the contents to cook.
7. After 5 minutes, dilute another 1/2 cup of coconut milk with 1/2 cup of water and add it to the contents in the pan.
8. Allow it to boil well till the vegetables get completely cooked.
9. Switch off the stove. Take out the pan from the stove and then add remaining 1/2 cup of coconut milk and lemon juice.
10. Mix well.
11. Serve hot with Idiyappam.
Note : Try to use fresh coconut milk as far as possible.
Serves : 2

Hope you all like this kurma.
Thanks Meena once again...
Related Posts with Thumbnails