Wednesday, February 22, 2017

Urad Vada


Urad Vada




Ingredients
Urad Dal flour

1/4 cup
Rice flour
 1 tbsp
Onion diced

 a bit
ginger diced 

 a bit
corriander leaves                                                         a bit
baking soda                                                               1/8 tsp
Lemon juice                                                               1/2 tsp
Olive Oil                                                                        2 tsp








Method
Add urad flour, rice flour, baking soda and salt (to taste) in a mixing bowl.
Mix the dry ingredients.
Add chopped onion, ginger, coriander leaves and green chilis (if desired) .
Add water and make a dough. 1/2 cup of water did it for me.
Add lemon juice to activate baking soda.
Fry in a appa pan. You could also fry in a pancake griddle into tiny pancakes.

Make Ghee in a rice cooker


Make Ghee in a rice cooker

Very easy recipe to make Ghee. You cant go wrong with this.
Please subscribe and support our Youtube channel.


Ingredients
Butter

1 pound

Add butter to rice cooker.
Once water is evaporated, the cooker switches to stay warm.
Leave it in stay warm till all water bubbles away and the ghee is clear like oil.

Notes:
Principle of operation (basic rice cooker models)
from Wikipedia

During cooking, the rice/water mixture is heated at full power. 
The water reaches a temperature of 100 °C (212 °F); it cannot get 
hotter than its boiling point (all the energy goes into 
vaporizing the water). At the end of cooking there will be no 
free water left; most will have been absorbed by the rice, and 
some boiled off. As heating continues, the temperature can now 
rise above boiling point; this makes the thermostat trip. Some 
cookers switch to low-power "warming" mode, keeping the rice 
at a safe temperature of approximately 65 °C (150 °F);

As long as there is moisture in the butter, the rice cooker boils off 
the water. Once all the water is evaporated, the thermostat trips. 

continue at 65 °C to ensure all moisture is gone.

Sunday, February 19, 2017

Red Lentil Balls


Red Lentil Balls

This is a modified Turkish recipe from mercimek köftesi, made with Canadian lentils.


Ingredients
Red lentils aka Masoor dal

1 cup
Whole wheat Couscous
 1 cup
Onion diced

 1 medium
Tomato diced 

 1 large
Tumeric                                                                     1/4 tsp
Paprika                                                                      1/4 tsp
Cumin Powder                                                         1/4 tsp
salt, lemon juice                                                     To Taste
chopped fresh parsley and green onions           Garnish
Olive Oil                                                                   2-3 tsbp








Method
In a pan heat olive oil and fry onion till translucent.
Add chopped tomato, cover cooked till mushy.
Add tumeric, paprika and cumin powder.
Add lentils and 2 cups of water.
Add salt to taste.
Once lentils are cooked though, about 10 min add couscous.
Turn off flame.
Cover and let couscous hydrate. Fluff in between.
Add green onions and cilantro.
Make balls or serve as pilaf.

Friday, February 17, 2017

Chickpea Pudding


Chickpea Pudding - Thirupagam

This is an ancient Indian - Tamil recipe offered to Gods. திருப்பாகம்.


Ingredients
Chickpea flour aka Besan

1 cup
whole Milk / Soy Milk
2 cups 
Sugar 

 1 cup
Butter

 1/4 cup
Nuts for garnish








Method
Roast chickpea flour on a medium flame till aromatic.
Add butter mix well.
Continue to stir on a low flame till the mixture turns to a paste.
Add sugar, milk and stir continuously till the paste is silky .
Let cool.
Serve garnished with nuts.

Wednesday, February 15, 2017

Falafel recipe


Falafel



Ingredients
Dry Chickpea

1 cup
Medium onion diced

Cilantro/Flat leaf parsley 

chopped 1 cup
Salt








Method
Soak dry chickpea overnight in cold water.
Coarsely grind chickpea, diced onion and Cilantro/Flat leaf parsley.
Add salt and mix well.
Make small balls.
Fry till golden brown.

Thursday, December 22, 2016

Chickpea, yogurt and tomato chutney - Humus


Instant Humus



Ingredients
Tomato Paste

1 tbsp
Chick pea (canned)
1/2 cup
Greek Yogurt 

1/4 cup
Chili powder

1/4 tea spoon
Salt

To taste
Turmeric

1/4 tsp
olive oil

1 tbsp
Cilantro

Garnish








Method
Combine oil, chili powder and turmeric.
Fry on medium flame till oil separates.
Cool the fried mixture.
Blend the Chickpea, Greek yogurt and fried tomato mixture.
Add salt to taste.
Drizzle olive oil.
Garnish with cilantro.

Monday, December 19, 2016

Carrot Rice with Chick pea in a rice cooker


Carrot rice with chick pea



Ingredients
Rice

1/3 cup
Chick pea (canned or soaked)
1/3 cup
Vegetable Oil 

1 tsp
carrot shredded

1 medium size
Salt

To taste
Curry Powder/Garam Masala

1/4 tsp
Tumeric

1/4 tsp
Fennel Seeds

1 tsp
Grated coconut (fresh or frozen)

1 tbsp








Method
Wash and rinse rice until water runs clear.
Add a cup of water.
Add Chick peas and carrot.
Tumeric, Curry powder and Fennel seeds.
Add salt to taste.
Add teaspoon of vegetable oil.
Mix and Cook till rice is cooked through.