Brinda’s salads

Kohlrabi, Peanut and Sprouts

 

1:1:1 - finely chopped Kohlrabi:fresh/soaked peanuts:green mung sprouts

Add salt, pepper, lemon and cilantro.

 

 

Carrot and Green Channa Kosambari

 

Grate carrots, put channa, shredded coconut, cilantro, salt lemon juice.

Seasoning, mustard, urad dal, green chili, curry leaves and Hing.

Quinoa Salad

Ingredients:
¾ cup uncooked quinoa
2 cups shredded red cabbage, depending on how much crunch you like
1 red bell pepper, diced
1/4 cup diced red onion
1 cup shredded carrots
½ cup chopped cilantro
¼ cup diced green onions
½ cup cashew halves or peanuts (honey-roasted is good)
Optional: 1 cup edamame or chickpeas
Fresh lime, for a bit of tang

For the dressing:
¼ cup all natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoon gluten-free soy sauce or coconut aminos
1 tablespoon honey (use agave or pure maple syrup if vegan)
1 tablespoon rice vinegar or red wine vinegar
1 teaspoon sesame oil
1 teaspoon olive oil or more sesame oil
Water to thin, if necessary


Instructions

Step 1
To cook quinoa: In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
Step 2
To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.
Step 3
Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.
Step 4
Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.

Selvi’s Mullangi

For each mullangi, take a handful of channa dal and soak.

Grate mullangi and squeeze to remove all the water.

Grind Chana dal coarsely with sombu.

Steam the ground Chana dal and make it uthiri uthiri and keep.

In a kadai, heat oil and season with mustard, urad and sombu.

Add chopped onions, green chilies, ginger garlic paste and fry.

Add the grated mullangi and fry.

Once mullangi is fried, add the steamed dal and fry nicely till done.

Seema's Bhindi

Add ajwain and hing in hot mustard oil.

Then add chopped bhindi, saute on high flame for 5 mins stirring continuously.

Add chopped onion, finely chopped ginger and sauté. The stickiness should be gone.

Then add dhania powder, jeera power, haldi, paprika, aamchur powder, saunf powder and salt.

Sauté on low flame till cooked through. I cook it uncovered so it’s not soggy and sticky.

Farzana's Lab-e-shereen

Ingredients:

1 can mixed fruit cocktail, drained (or approx 2 cups of chopped mixed fruit of your choice)
1 pack green jello, prepare and allow to set
1 pack red jello, prepare and allow to set
1 cup liquid heavy cream
500ml whole milk
1/2 cup sugar (or to taste)
2 heaped tbsp. cornflour or custard powder
1/4 cup crushed pistachios
1/4 cup almonds, chopped or roughly crushed
2 tbsp pep or rose sherbat
few drops red food colouring
handful of coloured or plain vermicelli, boiled and drained

Make the custard (with milk, custard powder,sugar) and Jello a day in advance...
To the heavy cream add condensed milk if you like it more sweet and mix it in custard...
Add rose syrup, add the mixed fruit , crushed pineapple, nuts, colored vermicelli,tutti Fruti and in the end cut the jello  into small cubes and add it to the mixture

Chicken Keema

Ingredients

• 300 grams minced chicken meat
• 1 tsp Kashmiri red chilli powder (adjust to taste)
• 1/4 tsp turmeric powder
• Salt to taste
• 1/4 cup oil (adjust to your preference)
• 1 tsp cumin seeds (jeera)
• 1 bay leaf
• 1.5 cups finely chopped onion
• 1 tsp grated ginger
• 1 tsp minced garlic
• 1/2 cup peas (fresh or frozen)
• 2-3 green chillies, slit (adjust to taste)
• 1.5 tsp coriander powder
• 1 tbsp canned tomato paste (or 1 cup fresh tomatoes, chopped)
• 1/2 tsp sugar
• 1/4 cup finely chopped coriander leaves (cilantro)

Powder Coarsely:
• 2 pods cardamom
• 1″ piece of cinnamon
• 3 cloves
• 1/4 tsp nutmeg powder (optional)

Instructions
1 Place the minced chicken in a bowl and add chilli powder, turmeric powder, and salt
2 Mix well and set aside
3 Powder together the spices mentioned under “powder coarsely” above and set aside
4 Heat the oil and add cumin seeds and bay leaf
5 When the cumin seeds brown and sizzle, add the chopped onions
6 Saute until the onions turn soft, no need to brown them too much
7 Now add the fresh ginger and garlic
8 Saute saute saute
9 In go the green chillies and peas. I leave the peas out for a few minutes if using frozen but adding them straight from the freezer will work in a pinch too
10 Saute again until the peas start to turn soft – about 5-7 minutes
11 Time to add the spices. Add 2 teaspoons of the ground powder (I usually chuck it all in without measuring) and coriander powder
12 Fry for a minute until nice and fragrant
13 Now add the chicken
14 Mix everything together until well combined
15 Add the tomato paste (or fresh tomatoes) and mix again
16 Since I used canned tomato paste (the flavour is more intense and I prefer this in some dishes), I add about 4 tbsp water at this stage.  You can omit this if using fresh tomatoes
17 Mix well and cook covered for 10-15 minutes or until the chicken is cooked soft.
18 Once the chicken is cooked, add sugar and more salt if needed
19 Throw in the chopped coriander leaves
20 Mix and serve hot

Jisha's Pineapple Pachadi

Ingredients
1 cup pineapple chunks
1/4 cup jaggery
1/2 cup water
1/2 tsp turmeric powder
1/2 tsp red chilie powder
salt to taste

To grind to a paste:
1/4 cup yogurt
1/2 cup grated coconut
1/2 tsp cumin seeds

For tempering:
2 tsp  coconut oil
1 tsp black mustard seeds
5 curry leaves
2 dried red chilies

Instructions

1.Cook the pineapple in water along with the jaggery, turmeric, red chile powder and salt.

2.Grind together the yogurt, coconut and cumin to form a fine paste.

3.Add this to the cooked pineapple mixture and cook over medium heat for a couple of minutes.

4.Heat the oil for tempering in a small pan and add the mustard seeds to it. Once they splutter, add the red chilies and curry leaves.

5.Pour this over the pineapple pachadi and serve with rice and sambar.

Devaki's Methi Mutton

For 1 kg mutton,

Fry 3 medium size onion till golden brown

Add 2 tsp of ginger and garlic paste, mutton and fry for few minutes.

Add 3 tomatoes and green chillies and fry till you get some gravy

Add 1 tsp coriander pd and 1 bunch methi (cleaned and chopped)

Stir and close the lid and cook till done.
 

Banakka's Idli Measurement

4 idli rice
2 raw rice
1.25 Urad
1/2 sabudana
2 tsp Methi

Brinda’s Hitikidaa Avarebele Huli

Soak 1 and1/4 cup of dry avare bele for 2-3 hrs or overnight.
Cook with lil salt in open pot.
Chapparadavarekayi 1 cup and one fistful kadale beeja-cook in open pot or cooker.

To grind:

Dhaniya-2sp
Uddina Bele-2tsp
Kadale Bele-3/4 tsp
4-5 menasu kaalu
Vonamenasinakayi-5-6( if Byadagi put couple more. Like to use it as it gives color)
Jeerige-1/2 sp
Hing 1/4 sp
Vonakobbari-Lil more than 1/4 piece grated
Gasagase-1/2 spoon

Roast all ingredients except kobbari and gasagase in oil. Once daal is slightly red switch off and put gasgase and grind all with kobbari.

 Boil everything with salt and put sasve and karibevu voggarane.

Brinda's Chutney

Ingredients:

4-5 stems pudina/mint
1/2 inch ginger
4-5 thai chilli
1/2 fistful - curry leaves
3-4 sprigs cilantro
1 cup grated coconut
1/2 cup hurigadale/pottu kadala/Dalia
1/4 lemon size tamarind

Fry ginger, pudina, chilli, curry leaves in 2 tsp of oil.

Grind the fried ingredients with rest of the ingredients and water.

Season with urad dal, 1 red chilli, curry leaves.

Sarada's Bhagara Baingan

Key to this recipe according to Sarada is dry and slow roasting of all the ingredients for the gravy.

So, slow-dry roast the below:
15 Cashews
2 tsp - Coriander Seeds
20 - peanuts
Some poppy seeds
Red Chillies and Green Chilles

Cool and grind the above into a smooth paste with some fresh cocnut.

Soak tamarind, extract juice and keep it aside.

Clean and slit the eggplant (just a crisscross cut-not all the way-stalk intact) and fry it in a bit more oil. Add turmeric and salt to this in order to avoid eggplants becoming bitter.

Once the eggplants are soft, add the above ground paste and tamarind and cook.

Add a bit of jaggery to tone down the sour taste.

Manju's Sundal Podi

Ingredients:

6 red chillies
2 tbsp - coriander seeds (flat)
1 tbsp - channa dal (heap)
1 tbsp - urad dal (heap)
1 tbsp - coconut

In oil, fry Mustard, urad, hing, red chillies and curry leaves. Add cooked beans and the above powder.

Farzana's Keema

Heat a pan with oil.
Add finely chopped onions and fry till brown.
Add cinnamon and cardamom pd and keep frying
Add ginger and garlic paste and fry.
Then add shredded carrots, chopped green beans, peas and salt. Fry, cover and cook till the vegetables are cooked.
Add Keema, red chilli pd, turmeric, coriander pd and mix well and cover and cook till keema is done.
Once the Keema is cooked, add lime juice and cilantro.

Farzana's Keema Pasta

Heat oil in a pan, add few Cardamom, Clove and Cinnamon

Add Onion and Ginger and garlic paste and fry

Add Green Chillies, mint and Cilantro and fry

To the above mixture add Keema, Chilli pd, turmeric, coriander pd, tomato paste - 3-4 tbsp  and fry till the keema gets cooked.

Meanwhile boil pasta aldente and add it to the keema with little bit of pasta water.

Cover and cook in low heat for 20 minutes.

Farzana's Red Chicken

Ingredients for marinating chicken:

Chicken - 1 Whole
Ginger and Garlic Paste - 1.5 tsp
Salt - 1 tsp
Turmeric - 1/2 tsp
Garam Masala - 1 tsp
Red Chilli Pd - 1 tsp
Green Chillies - slit - 5
Soy Sauce - 1.5 tbsp.
Vinegar - 2tbsp
Hot Sauce - 1 tbsp.
Pinch of red color


Marinate chicken and set it in fridge for at least 2 hours.

Heat a pan with oil. Add curry leaves and 3-4 whole red chillies.
Add the marinated chicken and cook till half done.
Add 8 oz of tomato sauce and cook further till done.