Curried Cous-Cous

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion


Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

http://www.foodnetwork.com/recipes/ina-garten/curried-couscous-recipe/index.html

Brinjal Gootsu

I. Cook well in Pressure Cooker
Tuvar Daal - 1 cup
Turmeric - 1 Pinch

II. In a heated pan with 1 Tbsp Oil, Saute:
Mustard seeds - 1Tsp
Asafoetida - ¼ tsp
Jeera - ½ Tsp
Methi seeds - ¼ Tsp
Green Chilli - 3 to 4 Slit
Onion - 2 medium cut fine
Brinjal -5 or 6 cut into small cubes
Red Chilli Powder OR Sambar Powder -½ Tsp
Tomato -2 cut fined
Tamarind Pulp -1 lime size
Jaggery - 1tsp
Salt to taste
BRING to boil till Brinjal is cooked. ADD I.
ADD Corriander leaves and Serve Hot with Salt Pongal, Idli, Dosa, Upma.

Chinese Fried Rice

1. Oil
2. Chilli, Ginger, Garlic
3. Spring Onion
4. Garam Masala
5. Pepper
6. Cooked Rice
7. Corriander

Mix

Kadlai mave Aloo - Poori Masala

I. MIX all and keep aside:
Potato Boiled cut & mashed - 4 medium
Kadalai mavu (Channa ka Atta) - 1 Tbsp
Water - 1 to 2 Tumblers
Corriander leaves cut fine
Salt to Taste

II. In a heated pan with 1 Tbsp Oil, Saute:
Mustard seeds - 1Tsp
Asafoetida - ¼ tsp
Bengal gram daal - 1tsp
Green Chilli cut fine - 2 to 3
Ginger cut fine - 1 inch piece
Onion cut thin - 2 medium
Turmeric Powder - ¼ Tsp
Curry leaves

ADD I and II. BRING TO BOIL. Serve HOT with Pooris.

Onion Chutney/Thogail

I. Saute in a Tsp of Oil till transparent. Cool and keep aside.
Onion - 2 Medium Size

II. Roast in 1 Tsp Oil:
Bengal Gram -1 Tbsp
Red Chilli - 2
Green Chilli -2

III.
Tamarind -1 Marble size
Salt to taste
Curry leaves
Corriander leaves
GRIND I, II and III. Ready to use

Source: Radha Mummy

Tomato and Onion Chutney

TOMATO ONION CHUTNEY
I.Saute in a Tsp of Oil :
Bengal Gram Daal 1 Tsp
Red Chilli 2
Green Chilli 2
Onion cut 3 Medium
Tomato cut 3 Medium
Tamarind 1 Marble size
Salt to taste
Curry leaves
Corriander leaves
COOL & GRIND to Paste

II. Thadka:
Oil 1 Tsp
Mustard 1 Tsp

Add I and II. Ready to Serve with Idli, Dosa, Adai, Upma

Source: Mummy

Washing Veggies..

Veggies look so green and beautiful when you look at them on the veggie shelves in the grocery store. I personally feel that they use a "Veggie Wash" or a "Clean Veggie spray".. and I'm sure these contain chemicals.. even if doesn't have the spray, I think we need to wash the veggies very well.

Here are a few ways to wash the veggies to ensure that it is completely clean, and free of any bacteria and dirt.

- Wash with Hot Tap Water and then with Cold Tap water
- Add 4-5 table spoons of Lime Juice to a pail of water and soak the veggies for about 4-5 minutes. Rinse in hot tap water, and then cold water.
- Add 1/2 to 1 cup of white vinegar to a pail of water and soak the veggies for about 4-5 minutes. Rinse in hot tap water, and then cold water.
- You can also soak the veggies in Boiling water for 1 to 5 minutes and then rinse in cold tap water