Coconut Chutney

The only recipe I am posting after having tried it.. here it goes

Cooking Time : 15 min. Preparation Time : 10 min. Makes 1 cup.
Ingredients
1 cup coconut, grated
2 small green chillies, chopped
1 teaspoon ginger, grated
1 tablespoon roasted split gram (daria dal), optional
salt to taste
For the tempering
1/2 teaspoon mustard seeds
1 red chilli, broken into pieces
2 to 3 curry leaves
1 teaspoon oil
Method
1.
Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.
2.
Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
3.
Refrigerate and use as required.
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I made the same with idle, sambhar. So here is a picture of same.

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http://www.tarladalal.com/recipe.asp?id=1653

Paruppu Urundhai Kozhambu - Toor Dal in a different way

This is exclusively a Sanjeev Kappro receipe which I will like to try one of these days

Ingredients
Serves 4
1 cup Split pigeon pea (toor/arhar dal)
1/4 cup Split Bengal gram (chana dal)
8 Whole red chillies
5 tbsps Oil
Asafoetida a pinch
1 tsp Mustard seeds
1 medium sized Onion (chopped)
2 Green chillies (chopped)
1/4 cup Coconut (scraped)
Salt to taste
20 Curry leaves
1/4 cup Fresh coriander leaves (chopped)
1 tbsp Rice flour
1/2 tsp Fenugreek seeds (methi dana)
1½ tsps Sambhar powder
1½ tbsps Tamarind pulp

Method
Soak toor dal and chana dal in four cups of water for half an hour. Drain completely and crush with six dry red chillies.Heat half the oil in a pan. Add asafoetida, half the mustard seeds, onion, green chillies and sauté. Add coconut and the crushed dals. Stir and sauté. Add salt and mix. Cook for five to eight minutes. Cool for a while.Chop half the curry leaves and add to the dal mixture along with half the coriander leaves, rice flour and mix to make a dough. Shape into small balls (koftas).Heat remaining oil in a pan. Break the remaining dry red chillies and add along with remaining mustard seeds, fenugreek seeds, remaining curry leaves, sambhar powder and one and a half cups of water. Mix well. When the mixture comes to a boil add salt and the koftas.Add tamarind pulp, remaining coriander leaves and mix. Cover and cook over medium heat for about ten minutes.Cook till the gravy is thick and the koftas cooked. Serve hot.

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http://www.sanjeevkapoor.com/recipe/recipedisp.asp?rid=2631&kkdid=1

Okra Salad with corn

Fusion Fare - Okra Salad

1 lb fresh okra
2 tbsp butter
½ can diced tomatoes
½ onion, diced
1 small can of corn niblets

Wash vegetable thoroughly and cut off ends. Cut into ¼ cartwheel pieces.
Heat pan and melt butter. Add tomatoes, onions and let simmer for 5 minutes. Then add corn niblets and simmer for 10 minutes while stirring occasionally.

Crispy Okra Salad

Taken from Suvir Saran’s Crispy Okra Salad

You will need:

Canola oil for frying
1 lb. okra stemmed and julienned lengthwise
1 small red onion
thinly sliced1 medium tomato, cored, seeded, and julienned
1/4 cup cilantro chopped
Half a lemon
1/2 teaspoon salt
1/2 teaspoons chaat masala (available at Foods of India)

Heat at least two inches of canola oil to 350 degrees in large sauce pan. (You can gauge temperature with a deep-fry or instant-read thermometer.)(1) Fry okra until crisp in batches small enough to not crowd the pan (about 5 to 7 minutes). Allow the oil to return to 350 between batches.(2) Remove fried okra from pan with a slotted spoon and drain on paper towels, then toss in large bowl with onion, tomato, and cilantro.(3) Squeeze lemon juice over the salad, season with salt, and toss with chaat masala. Serves 4.

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I'll try to put a picture when I get a chance to cook it.

Pan Fried Rice; Kids will like

Ingredients:
1) 1/2 Green Pepper
2) 1/2 Red Pepper
3) 1/2 Yellow Pepper
4) 1 carrot
5) 1 onion
6) 1 tomato
7) Soya sauce 2 tsp
8) Chili sauce 1-2 tsp
9) olive oil
10) boiled rice 2 cups
11) Stalks of Spring Onion -2
12) Salt
Note: All the vegetable should be finely chopped in very small pieces

Method:
Heat the olive oil
Add onion and carrot, let it fry for approx 2 minutes
add green,yellow,red pepper
add tomato
add soya sauce
add chili sauce
Mix all there and let them simmer until soft.

Now add boiled rice; Mix.
Garnish the same with chopped spring onion stalks(only the green stem).
add salt as per taste and mix again.

The whole mixture will be a little moist making it easy to eat and kids too like that way. So you can leave the moisture when you serve.
You can add more vegetables if you like to.

Boondi Ki Sabji

Courtesy Khana Khazana - Sanjeev Kapoor

Keep aside
Boondi soaked in water

Ingredients and Preparation
Oil
Zeera
Spring Onion Sliced
Normal Onion Sliced
Tomato
Ginger garted
dhaniya
haldi
mirch

mix all the above in heated oil in the sequence mentioned

now add namak, garam masala and hara dhaniya

now add Boondi, garnish with green onion leaves

Poha Cutlets

Courtesy Khana Khazana - Sanjeev Kapoor

1. Poha in water and the let it dry
2. Heat oil, add jeera and rai, onion, garlic, 1 spoon maida
fry all of these. Add green chili, lal mirchi and haldi.
3. add this + poha + boiled potato, dhaniya,kaju + lemon
4. Make balls and fry

Malai Peda

Ingredients
Paneer 250gm
Condensed Milk 1/2 cup
Kewra 3 drops
elaichi powder 1/2 tea spoon

Method
Grated Paneer + Condensed Milk
Heat in a pan
add kesar for yellow color
a little later add elaichi ( cardimum) powder + kewra

Remove from heat when a little soggy
let it cool
roll into balls
decorate with finely cut pistas, almonds

Pesto Pasta Salad

Pesto Pasta Salad

1/2 fresh basil leaves (I really should have used more, but it already halved the leaves on my poor plant)
1/3 cup olive oil1 clove of fresh garlic (the last of my last head, alas!)
2 tomatoes, chopped
3/4 cup sweet corn
2 Tbs capers
1 small tin of anchovies, less the chef's due (about 15 anchovies)
1 Tbs frozen chopped parsley (use fresh instead if you have enough)
1 Tbs frozen chopped parsley (ditto)
3 tiny spring onions (because I was grilling their brothers and they were too small and I didn't want to waste them!)
1/3 cup sunflower seeds (I intended to use toasted pine nuts, but didn't have any in the cupboard)
3/4 cup to 1 cup freshly grated Parmesan
2 cups pasta (rotini and large shell pasta)freshly ground pepper to taste

Start the pasta cooking in a large pot of boiling water. If the shapes vary greatly in size, you may want to put in the largest a few minutes before adding the others.
Put the basil in a mortar with a pinch of salt and the clove of garlic. Grind with the pestle until you have a paste. Add the olive oil to this paste and mix. Set aside and prepare the rest of the ingredients (chopping tomatoes and onions, grating cheese, etc.)
When the pasta is just barely done, drain it and toss it with the basil/garlic/olive oil dressing. Add the extra basil and parsley and chill for ten minutes or so in the fridge. Add the tomatoes, corn, capers, onions and anchovies and continue cooling. When the pasta has cooled at least to room temperature, add the cheese and sunflower seeds and toss. Taste for salt, pepper and Parmesan. Serve!
The mix of pesto, anchovies and sunflower seeds gave the pasta quite a bit of flavour. If you have any other fresh vegetables, I am sure they would also go very well in this salad. I think the only change I would make next time is to add more pesto, but then you would probably want to reduce the anchovy and sunflower seed content (and possibly replace the latter with toasted pine nuts, which have a less pronounced flavour). As it was, though, the salad more than fulfilled my goal of NOT BEING BLAND.

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The above has been taken from
http://www.toomanychefs.com/archives/001054.php

Pasta Salad

1 lb pasta
8 oz olives
1/2 cup diced cheese
few dashes of tabasco sauce
1-1/4 cup balsamic italian dressing
1 clove minced garlic
salt and pepper