Folks, if you love south Indian food and if you happen to visit Delhi any time you must visit सरवन भवन (Saravanaa Bhavan). This is a very crowded restaurant in Connaught Circus. On our trip to Nainital via Delhi we went to this restaurant for our breakfast as South Indian dishes are served very quick and we were damn hungry. We ordered an Onion Uttappa and a masala dosa, both, are our favourites.
In no time we were served with our dishes. I still remember that yummy Uttappa with those crispy and brown onions slices over it........ It was our first outside eating in our trip and we remembered it in our whole tour. I haven't ate that delicious Uttappa before. The orange, green and white chutneys added more to the taste. The serving style was also different. We wanted to order one more but we were already over done and we decided to control our temptations.
I loved every bit of it and I still wish to visit Sarvana Bhavan again.
February 8, 2010
Palak - Moong Daal (Spinach and split Green Gram Lentil)
Ingredients: Serves: 4
1 cup split Moong Yellow Daal (Green gram)
1 bunch of spinach chopped
1 medium size tomato chopped
1 medium size onion chopped
1 tsp cumin seeds
1 tbsp finely chopped ginger
2 green chilli slit
2 garlic cloves
2 tbsp butter / ghee
½ tsp turmeric powder
Red chili powder and salt as per taste
Fresh coriander leaves to garnish
Method:
1. Wash and soak the moong daal in water for about an hour.
2. Grind the garlic, green chili, ginger and onion to a fine paste.
Add the turmeric and red chili powders to the paste and mix.
3. Heat the butter /ghee (clarified butter) in a pan and fry the cumin seeds till they splutter. Add the paste and fry till the ghee leaves the sides.
4. Now add tomato and salt. Cook on medium level for about 3 minutes.
5. Add the soaked daal and double the water. Cover and boil on medium level till the daal becomes soft.
6. Add the chopped spinach and simmer for about 3 minutes or till the spinach is cooked.
Garnish with finely chopped fresh coriander leaves.
Tips:
Serve with garama garam Laccha Parathas
1 cup split Moong Yellow Daal (Green gram)
1 bunch of spinach chopped
1 medium size tomato chopped
1 medium size onion chopped
1 tsp cumin seeds
1 tbsp finely chopped ginger
2 green chilli slit
2 garlic cloves
2 tbsp butter / ghee
½ tsp turmeric powder
Red chili powder and salt as per taste
Fresh coriander leaves to garnish
Method:
1. Wash and soak the moong daal in water for about an hour.
2. Grind the garlic, green chili, ginger and onion to a fine paste.
Add the turmeric and red chili powders to the paste and mix.
3. Heat the butter /ghee (clarified butter) in a pan and fry the cumin seeds till they splutter. Add the paste and fry till the ghee leaves the sides.
4. Now add tomato and salt. Cook on medium level for about 3 minutes.
5. Add the soaked daal and double the water. Cover and boil on medium level till the daal becomes soft.
6. Add the chopped spinach and simmer for about 3 minutes or till the spinach is cooked.
Garnish with finely chopped fresh coriander leaves.
Tips:
Serve with garama garam Laccha Parathas
January 28, 2010
Green Pepper and Pomogranate Salad
This combination of hot pepper and naughty pomogranate seeds is one of my favorite salad.The grated coconut and red pomogranate seeds make the salad look attractive. You can always please your guests by having this salad in your meal.
Ingredients:
1 large green pepper finely chopped
1 tbsp grated coconut
1 cup fresh pomogranate seeds
Chopped green chilli as required
Pinch of salt
Pinch of sugar
2 tsp lemon juice
Method:
Mix well all the above ingredients in a salad bowl and keep aside for about half an hour before serving.
Ingredients:
1 large green pepper finely chopped
1 tbsp grated coconut
1 cup fresh pomogranate seeds
Chopped green chilli as required
Pinch of salt
Pinch of sugar
2 tsp lemon juice
Method:
Mix well all the above ingredients in a salad bowl and keep aside for about half an hour before serving.
Totally Veggie Yam
Yam dishes are salads in Thai cooking. These salads are dressed with spicy sauce.
Ingredients:
50gm baby spinach chopped
1/2 cucumber,finely chopped
2 celery stics,fnely diced
2 carrots,finely diced1 re pepper,seeded and finely died
2 tomatoes seeded and fnely dced
small bnch fresh mint,chopped
For the yam
2 small fresh red chillies,seeded and finely hppd
4 tbsp light soy sauce
3 tbsp lemon juice
1 tsp palm sugar
4 tbsp water
1 garlic finely chopped
1 tbsp vinegar
1/2 cup roasted peanut crush
3 1/2 oz fried tofu, finely chopped
1 tbsp sesame seeds, toasted
Method:
1. Place the watercress or spinach leves, diced cucumber, celery, carrots, red pepper and tomatoes in a serving bowl. Add the chopped mint and toss all the ingredients together using clean hands.
2. To make the yam, put the chopped chillies in a pan and add the soy, lemon juice, sugar and water. Place over a medium heat and stir until te sugar has dissolved.
3. Add the garlic, with the pickling vinegar from the jar, ten mix in the chopped nuts, tofu and toasted sesame seeds.
4. Pour the yam over the vegetables and toss together untill well mixed.
5. Serve immediately.
Ingredients:
50gm baby spinach chopped
1/2 cucumber,finely chopped
2 celery stics,fnely diced
2 carrots,finely diced1 re pepper,seeded and finely died
2 tomatoes seeded and fnely dced
small bnch fresh mint,chopped
For the yam
2 small fresh red chillies,seeded and finely hppd
4 tbsp light soy sauce
3 tbsp lemon juice
1 tsp palm sugar
4 tbsp water
1 garlic finely chopped
1 tbsp vinegar
1/2 cup roasted peanut crush
3 1/2 oz fried tofu, finely chopped
1 tbsp sesame seeds, toasted
Method:
1. Place the watercress or spinach leves, diced cucumber, celery, carrots, red pepper and tomatoes in a serving bowl. Add the chopped mint and toss all the ingredients together using clean hands.
2. To make the yam, put the chopped chillies in a pan and add the soy, lemon juice, sugar and water. Place over a medium heat and stir until te sugar has dissolved.
3. Add the garlic, with the pickling vinegar from the jar, ten mix in the chopped nuts, tofu and toasted sesame seeds.
4. Pour the yam over the vegetables and toss together untill well mixed.
5. Serve immediately.
January 20, 2010
Spicy Sweetcorn salad
Ingredients:
Seves 4
2 cups of sweet corn
1 reen pepper, seeded a diced
1 small red chilli, seedd and diced
4 sprng onions (scallions), sliced
3 tbsp chopped prsley
8 oz cherry tomtoes, halved
saltand round black pepper
For the dressing
1/ tsp sugar
2 tbsp white wine vinegar
1.2 tsp mustard 1 tbsp chopped fresh basil
1 tbsp mayonnaise
1/4 tsp chilli sauce
Method:
1. Cook the drained corn, pepper, chilli and spring onion in the oil for 5 minutes, stirring until softened. Transfer to a salad bowl. Stir in the parsley and cherry tomatoes.
2. To make the dressing whisk all the ingredients together. Pour over the corn mixture. Season with salt and pepper. Serve while salad is still warm.
Seves 4
2 cups of sweet corn
1 reen pepper, seeded a diced
1 small red chilli, seedd and diced
4 sprng onions (scallions), sliced
3 tbsp chopped prsley
8 oz cherry tomtoes, halved
saltand round black pepper
For the dressing
1/ tsp sugar
2 tbsp white wine vinegar
1.2 tsp mustard 1 tbsp chopped fresh basil
1 tbsp mayonnaise
1/4 tsp chilli sauce
Method:
1. Cook the drained corn, pepper, chilli and spring onion in the oil for 5 minutes, stirring until softened. Transfer to a salad bowl. Stir in the parsley and cherry tomatoes.
2. To make the dressing whisk all the ingredients together. Pour over the corn mixture. Season with salt and pepper. Serve while salad is still warm.
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