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Nimi's Culinary Ventures: September 2010

Sep 25, 2010

Five Dal Curry a Health Star!




I think I have been a bit too lazy to do my posts in my last days.After my battle in household chores ..I feel like lazin out.Last day I came across a recipe in a local magazine for the diet conscious people.I tried out this recipe as a curry with chapathis for dinner.The mixture of 5 dals gives us the protein content as a bonus.A person gets about 93 calories.Hope you'll find this recipe helpful..

15 gms of Green gram split
15 gms of Split gram
15 gms of Black gram split
15 gms of Bengal gram split
15 gms of Lentil
1/4 tsp Cumin seeds
1 Large onion chopped finely
1 tsp of Red chilli powder
1/2 tsp of Turmeric powder
1/4 cup of curd(made from skimmed milk)
1 tomato diced into small pieces
1 tbsp of coriander leaves chopped
1/2 tsp garam masala powder
Salt to taste


  • Mix all the dals together in a bowl,pour water and let it soak for 1 hour.Wash and seive them out.
  • In a heavy bottomed vessel lightly fry the cumin seeds without oil.Stir in the diced large onions and fry them till they turn pink .
  • Pour 1 litre of water and add the dals into the vessel.Cover it with a lid and let it cook.
  • When the dal is cooked add in the chilli powder,turmeric powder,tomato and salt.
  • Add in the curd and let it simmer till the tomatoes have been cooked.
  • Stir in the garam masala powder and garnish with coriander leaves. 

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Sep 14, 2010

MANOHARAM -the crispy jaggery balls!



These crispy balls although a bit time consuming are worth trying out because they are sweet ,crispy and worth drooling.This blogpost of mine goes to the ICC.
1 cup Moong dal
2 cups of raw rice
salt to taste
2tbsp ghee
oil for deep frying
1cup jaggery powdered





  • Wash and soak rice for 15 minutes.Drain and let the rice dry for 30-40 minutes.Powder the rice finely.
  • Slightly heat and powder the moong dal into a fine powder.
  • Measure 2 cups of rice flour with 1 cup of moong dal flour and mix in  a bowl.Rub in the ghee so that it gets incorporated well.Add water and knead the flours to make a smooth dough.
  • Heat oil in a kadai.
  • Fill the idiyappam presser or potato ricer to press out the dough into the oil.In the idiyappam presser you can use the disc with 3 holes.
  • Fry out the murukku and place them on absorbent tissues to soak out the excess oil.
  • When cooled,break the murukkus into tiny bits.
  • In a pan pour some water and add the powdered jaggery.Bring it to boil so that the jaggery has been dissolved.Pass the jaggery syrup through a strainer to seperate the scum.
  • Bring this syrup again to boil till the syrurp thickens.Drop a few drops of the syrup into a cup of water and if the syrup can be easily rolled in to a ball,the consistency is correct.
  • Remove syrup from fire and add the bits of murukku briskly stirring to coat the jaggery evenly on the murukku bits,
  • When the heat is manageable grease your palms and roll the mix into small balls.
Manoharam is ready to be served! 










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Sep 13, 2010

A late GOLDEN ONION QUICHE!


Hi foodies..its my late post for the "sweet punch" team.I have missed my blogging for the last two months.I couldn't update mostly anything as I was quite packed with issues.Now the house maintenance is almost over and guess i can take a deep breath.But theres loads to be  organised...
Heres the recipe for the Golden Onion Quiche!

For the pastry
200g Flour
100g(frozen) Butter
1/4tsp baking powder
salt to taste
1 beaten egg
a few drops ice cold water

  Sieve the flour,salt and baking powder together.Grate in the butter and mix it with flour and mix well with your fingertips till it resembles coarse sand.Add in the beaten egg and water and gather it into a soft dough.Roll it out on a lightly floured surface and lift it up carefully and line the tin(u can use a tart pan or a round pan)tht you will be baking it in.Mak up sure the dough comes a little way up the sides,so that it can fold the filling.
For the filling:
1/2 cup of boiled and shredded chicken / paneer(i used paneer)
250g chopped onions
1 cup milk
100g cheese
3 beaten eggs
salt and pepper to taste
oil
  Heat oil and fry the chicken/paneer till it is golden brown.Add onions and fry till it is carmelised.Switch off the flame,add milk,cheese , beaten eggs, salt and pepper and mix well.Pour in to pastry case and bake for 25 minutes till golden brown.

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