I often find that I have to call my friends or family to get a recipe for a food item that I want to make. Similarly, they ask me for information on things that they would like to make. So I thought, why not write a few of my favourite recipes here and share them and also get my friends and family to share some of their favourite recipes.
Feel free to send me your home made recipes and I will post them on this blog.
Thanks and happy eating!
Pradnya
3 responses so far ↓
Sapna Mundanghat // March 2, 2008 at 6:12 pm |
Hi Prad’s,
This is a very basic recipe for ‘Tomato Soup’.
Wish you a very happy birthday!
Here’s a recipe I tried out recently. I thought I’d add this to your blog.
Ingredients:
1tbsp Olive Oil
1 Large Onion, chopped
1 Carrot, chopped
1 Kg Ripe Tomatoes, quartered (* Select ripe, full-flavoured tomatoes)
2 Garlic Cloves, chopped
5 Sprigs of fresh Thyme , Oregano & Parsely
1 Bay Leaf
3 tbsp sour cream or plain yogurt
Salt and Ground black pepper
Method:
1. Heat Olive oil in a large, preferably stainless-steel pan or flameproof casserole.
2. Add the onion and carrot and cook over a medium heat for 3-4 minutes until just softened, stirring occasionally.
3. Add the quartered tomatoes, chopped garlic and herbs. Reduce the heat and simmer, covered, for 30 minutes.
4. Discard the bay leaf and press the soup through a strainer. Stir in the yogurt or sour cream. Season to taste with salt and pepper.
5. Cool, then chill in the refrigerator. Serve with a garnish of yogurt.
I hope you enjoy the soup!
-Sapna.
Anjali Shivkumar // September 29, 2009 at 3:14 am |
Hi Pradnya,
From my kitchen to your’s… here is the recipe to the “puli inggi” (tamarind and ginger curry/pickle) you had asked me for. Do let me know if it turned out the way you remember having it.
Regards,
Anjali
You will need,
6 1″ fresh ginger pieces
2 tbs gingerly oil
2 green chillies
1 tsp corriander seeds
6 dry red chillies
1/4 tsp fenugreek seeds
Tamarind, the size of a lime soaked in a cup of warm water
1 tsp jaggery or sugar
and salt to taste.
For the seasoning
1 tbs gingerly oil
1/8 tsp mustard seeds
2 dry chillies
and a few sprigs of curry leaves
Method
Cut the ginger into fine cubes or grate the ginger.
Over a low flame roast the corriander seeds, red chillies and fenugreek seeds in 1/2 tsp of gingerly oil and later grind to a smooth paste.
Extract the juice of the tamarind.
Add a little oil to a pan and put in the ginger. A couple of minutes later add the ground paste and the tamarind extract and bring to a boil. Simmer till the gravy thickens.
Then add the jaggery/sugar and simmer for a few more minutes.
Fry all the ingredients for the seasoning in the gingerly oil and add to the gravy.
You delicious “Puli Inggi” is now ready as a condiment with rice. I also enjoy this recipe as a spread on toast in the morning… give it a try…. it’s like thinking out of the box! Enjoy.
pncool // September 29, 2009 at 3:04 pm |
Hey Anjali thanks for the recipe. I will definitely try it out. Is “gingerly oil” same as oil infused with ginger?