Sunday, April 4, 2010

Apple and Celery Root Salad

Posted by sandhya at 4/04/2010 10:10:00 AM


• ¼ cup Low-Fat Buttermilk
• 1 oz Blue Cheese (crumbled)
• 3 tbsp Chives (chopped, plus more for garnishing)
• ½ tsp Worcestershire Sauce
• 3 dashes of Hot Pepper Sauce (such as Tabasco)
• ¼ tsp Black Pepper (freshly ground)
• ½ pound Celery Root (peeled and cut into matchsticks)
• 3 tbsp fresh Lemon Juice
• 2 Apples

How to make Apple and Celery Root Salad:

• Take a large bowl and combine together buttermilk, blue cheese, chives, Worcestershire sauce, hot pepper sauce and black pepper.

• Toss the celery root in the buttermilk dressing. Allow it to stand for 15 minutes.
• Place lemon juice in a bowl.
• Trim the tops and bottoms of the apples.
• Slice the apples crosswise, removing the seeds.
• Core the apples with a round cookie cutter or pairing knife.
• Mix the apples with the lemon juice.
• Take 4 serving plates and alternately layer apple and then celery root mixture.
• Garnish with reserved chives and serve.

Tomato Pitla Gravy

Posted by sandhya at 4/04/2010 10:03:00 AM


• 100 g Kabuli Channa (White Gram)
• 250 g Tomato
• Turmeric Powder (pinch)
• Asafetida (a pinch)
• Tamarind Paste (little)
• 1 cup Coconut (grated)
• 7 red Chilies
• 2 tsp Coriander Seeds
• 2 tsp Bengal Gram Dal
• Salt to taste
• For Seasoning:
• 1 tsp Mustard Seeds
• 1 tsp Oil
• Curry Leaves (few)
• Coriander Leaves (garnishing)

How to make Tomato Pitla Gravy:

• Soak Kabuli channa overnight in water.

• Heat a 1 tsp of oil; add coriander seeds, red chilies, and Bengal gram dal. Fry them till they turn golden brown.
• Deep fry grated coconut separately.
• Grind the fried ingredients to make a smooth paste.
• Chop tomatoes finely. Take a pan add tomatoes; add water, turmeric powder, tamarind paste, asafetida, and salt.
• Cook them on medium heat for 5 minutes.
• Mix the ground paste to tomatoes and cook them for 7 minutes, stirring occasionally.
• Boil the Kabuli channa and keep ready. Mix the cooked channa to the gravy and cook it for 5 more minutes.

For Seasoning:

• Heat 1 tsp of oil. Add mustard seeds, curry leaves and allow it to splutter.
• Add this seasoning to the gravy.
• Garnish it with coriander leaves.


Serve with pooris, dosas, and parathas.

Friday, April 2, 2010

Tomato Coconut Shorba

Posted by sandhya at 4/02/2010 04:07:00 AM


• 900 g Tomatoes

• 225 g Carrots
• 2 Onions
• 4 to 5 Garlic Cloves (optional)
• 1 tbsp Butter
• 5 tbsp Grated Fresh Coconut
• 2 cups White Sauce
• 3 cups Water
• Salt (to taste)
• Pepper (to taste)
• Bread Croutons (to serve)

How to make Tomato Coconut Shorba:

• Wash tomatoes and cut them into big pieces. Take carrots and grate them.

• Chop onions into small pieces and crush garlic.
• Take a saucepan, put oil in it and let it melt.
• Add onions to the pan, along with garlic, and fry for 2 minutes.
• Now add tomatoes, carrots, 3 cups of water and grated coconut. Keep on boiling it, till it is cooked.
• Using the hand blender, blend the mixture and strain the soup. Add salt and boil for 10-15 minutes.
• Add the white sauce and pepper and mix well.
• Serve hot with bread croutons.


Posted by sandhya at 4/02/2010 03:56:00 AM


• 2 Cups split urad dal
• 1 Cup sugar
• 1 Cup ghee

How to make Sunnundalu:

• Roast urad dal in a pan until light brown.

• Powder the urad dal till very fine.
• Powder the sugar.
• Mix them properly and make round balls using sufficient amount of ghee.

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