Thursday, August 16, 2018

Tofu Matar Capsicum Masala / Tofu Peas Capsicum Curry / Tofu Mutter Capsicum Masala

images of Tofu Matar Capsicum Masala / Tofu Peas Capsicum Curry Tofu Mutter Capsicum Masala
Tofu Peas Capsicum Masala
Ingredients ground to a smooth paste
Onion - 1 small
Tomato - 2 medium size
Ginger and garlic paste - together 1 tsp
Cashew nuts - 8
Green chillies -1
Red chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Roasted and powdered jeera/cumin powder - 1/4 tsp
MDH Kitchen king masala or any garam masala - 1 tsp
Salt to taste
Other ingredients
Cubed tofu - 1 cup
( sauteed in 1/2 tsp of oil till its light brown on all sides ,this step is optional)
Frozen peas - 1/2 cup
Cubed capsicum - 1 small
( sauteed in 1/2 tsp of oil till slightly colour has changed)
Oil - 6 tsp
Butter - 3 tsp
Kastoori methi - 1 tsp crushed
Method
Heat oil and butter pour the ground masala and fry till oil separated the pan and the raw smell has disappeared completely.
Add the peas pour very little water cover and cook the masala is thick and peas is cooked.
Now add the tofu,capsicum and kastoori methi cook for a minute.
Switch off the stove and best served as side dish for roti.
Note:
Instead of tofu you can also add panner.
Add any colour bell pepper.

Thanks for visiting !

Thursday, August 9, 2018

Aloo Tuk Recipe / Sindhi Aloo Tuk Recipe / Aloo Took Recipe / Fried Potato Recipe

images of Aloo Tuk Recipe / Sindhi Aloo Tuk Recipe / Aloo Took Recipe / Fried Potato Recipe
Aloo Tuk
Ingredients
Small baby potatoes - 10
Oil to deep fry
Spice Powder
Salt to taste
Black salt - 1/8 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp
Chaat masala - 1/2 tsp
Amchur/Dry mango powder - 1/4 tsp
Jeera / Cumin powder - 1/8 tsp
Coriander leaves for garnish
Method
Take a bowl add all the dry ingredients mentioned above mix and keep it aside.
Boil the potatoes with skin on  in salt water till its 3/4th cooked.
Remove the potatoes from water and let it cool.
While still warm use your palm or a flat spoon slightly press it.
Heat oil in a pan and shallow fry the potatoes till its light brown and crisp on both sides.
Place it on a kitchen paper to remove excess oil.
Take a bowl add the fried potatoes sprinkle the spice mix,gently shake the bowl for even coating.
Sprinkle chopped coriander leaves and serve it with simple dal or as a starter.

Thanks for visiting !


Saturday, August 4, 2018

Peas Paratha / Matar Paratha / Batani Paratha /Green Peas Stuffed Parathas

images of Peas Paratha / Matar Paratha / Batani Paratha /Green Peas Stuffed Parathas
Peas Paratha
Stuffing ingredients
Frozen green peas-2 cups
(Thawed & coarsely ground)
Salt to taste
Turmeric powder-1/8tsp
Coriander powder-1/2tsp
Red chilly powder-1/4tsp
Grated ginger-1/8tsp
Jeera/cumin-1/2tsp
Oil-1tsp
Besan-1tsp
(Heat oil temper it with jeera,add all dry masala & besan fry a bit.Add the peas & saute for 2 minutes till water evaporates.Switch off the stove,cool & make small balls,your filling is ready)
Other ingredients
Wheat flour-2 cups
Oil-1tsp
Salt to taste
(Add water & make a soft dough with the above ingredients)
Oil-to cook parathas
Method
Divide the dough into small equal size balls.Take a small ball of the dough,shape it like a cup.
Keep some filling inside the cup cover & seal it well to make sure the filling doesn't come out.
Flatten it well with your palm,gently roll the parathas to a semi thick disc.
Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared on both sides of the parathas.
Serve it hot with any gravy or raita of your choice.


Thanks for visiting !

Thursday, August 2, 2018

Asparagus Poriyal / Asparagus Thoran / Asparagus Curry / Asparagus Stir Fry With Coconut

images of Asparagus Poriyal / Asparagus Thoran / asparagus Curry / Asparagus Stir Fry with coconut
Asparagus Poriyal
Tempering
Coconut oil - 1 tsp
Mustard - 1/2 tsp
Urad dal & Channa dal - 1 tsp together
Curry leaves few
Ingredients ground to a coarse mixture
Coconut - 1 tbsp
Garlic - 1
Red chillies - 1
Jeera/cumin - 1/8 tsp (optional)
( Do not add any water while grinding)
Other ingredients
Chopped asparagus - 2 cups
Salt to taste
Turmeric powder - 1/8 tsp
Method
Heat oil in a pan and temper it with above ingredients.
Now add the chopped asparagus and give a quick stir.
Add the salt ,turmeric powder and sprinkle very little water,cover and cook till soft.
Reduce the flame and add the ground coconut mixture mix it well and switch off the stove.
Garnish with curry and coriander leaves.
Best served as side dish for rice.

Thanks for visiting !



Saturday, July 28, 2018

Eggplant Parmesan / Baked-Eggplant Parmesan / Eggplant Parmigiana Recipe

images of Eggplant Parmesan / Baked-Eggplant Parmesan / Eggplant Parmigiana Recipe
Eggplant Parmesan
Ingredients to be brushed on sliced eggplants
Olive oil-1/3 cup
Salt & pepper to taste
Italian seasoning -2tsp
Crushed dry parsley-1/2tsp
Chilly flakes-1/2tsp
(mix everything in a bowl)
Eggplant-1big
(cut into semi thick circles,brush the seasoned oil on both sides of the eggplant.rest it for 10 minutes)
For coating
Egg beaten-1
Salt & pepper to taste
Parmesan cheese-2tsp
(Whisk egg,seasoning and cheese everything together)
All purpose flour/maida-little
Bread crumbs-1 cup or more
(Dust the marinated eggplants in all purpose flour,then dip both sides in the egg mixture,roll it both sides on the breadcrumbs.Arrange these on a baking tray & drizzle some oil on top.Bake these at 400 deg. for 20 minutes or till crisp & brown on all both sides.)
Other ingredients
Paste sauce-2 to 3 cups
Parmesan cheesee/mozzarella as needed
Fresh basil leaves
Method
Take a oven proof baking dish spread some sauce at the bottom,arrange the baked eggplants.
Sprinkle some cheese & basil leaves.repeat the same & finish it with sauce on top.Sprinkle the remaining cheese on top.
Bake this for 10 minutes till the cheese melt at 350 deg.
Serve it hot with spaghetti

Thanks for visiting !

Thursday, July 26, 2018

Poha Cutlet / Potato Poha Cutlet / Avalakki Cutlet / Aval Cutlet - No Onion No Garlic recipe

images of Poha Cutlet / Potato Poha Cutlet / Avalakki Cutlet / Aval Cutlet
Poha Cutlet
Yields: 8 Cutlets
Ingredients
Potato - 2 medium size
( Boil remove skin and mashed or grated)
Poha/Flat Rice - 1 cup
( wash and sprinkle very little water for the poha to get soft.Do not add too much water)
Salt to taste
Grated ginger - 1/2 tsp
Grated or chopped green chilly -1
Chaat masala - 1/2 tsp
Roasted jeera powder/Cumin powder- 1/4 tsp
Red chilly powder - 1/4 tsp
Garam masala - 1/2 tsp
Dry mango powder - 1/4 tsp
Chopped coriander leaves - 2 tsp
All purpose flour - 1 tbsp
( Diluted to get a semi thick paste)
Bread crumbs as needed
Oil to shallow fry
Method
Take a wide bowl add all the above ingredients except bread crumbs and maida paste.
Mix everything well,divide into equal size balls.
Flatten the ball and dip it into the maida paste and coat it well.
Next roll it into the bread crumbs.
Heat oil in a pan and shallow fry them till crisp and brown on all sides on medium high flame.
Serve them hot with any dip of your choice.

Note:
a) If you don't want to deep fry just add bread crumbs to your mixture and fry it in tawa with very little oil like tikkis.
b) Do not add too much water to soak poha otherwise the mixture will be too loose to handle.
c) You can add any vegetable to your mixture to make it more healthy if giving to kids.

Thanks for visiting !


Sunday, July 22, 2018

Egg Kurma Recipe / Muttai Kurma / Egg Korma Recipe

images of  Egg Kurma Recipe / Muttai Kurma / Egg Korma Recipe
Egg Kurma
Tempering ingredients
Oil - 6 tsp
Mustard - 1/2 tsp
Cloves -2
Cardamom - 1
Cinnamon - a small stick
Kadal pasi/Blackstone flower - a small piece
Ingredients ground to a smooth paste
Grated coconut - 1/2 cup
Fennel seeds/Somph - 3/4 tsp
Green chillies -1
Poppy seeds/Khus Khus - 1 tsp
Cashew nuts -6
Ginger and garlic paste - 1 tsp
Other ingredients
Boiled eggs -6
( make slits on all sides for the gravy to get into the eggs)
Chopped onion - 1 small
Chopped tomato - 1 medium size
Mint leaves - 5 big leaves
Curry and coriander leaves to garnish
Turmeric powder - 1/4 tsp
Chilly and coriander powder - 1/2 tsp each
Salt to taste
Method
Heat oil in a pan and temper it with above ingredients
Now add the onion,mint and tomatoes saute till the onions are light brown.
Add the ground masala and saute for few minutes,add all the dry powders and fry till raw smell has disappeared.Pour enough water and the boiled eggs cover and cook till the gravy is slightly thick.
Switch off the stove and garnish with curry and coriander leaves.
Best served with roti or rice.

Thanks for visiting !




Friday, July 20, 2018

Drumstick Soup Recipe / Murungakkai Soup Recipe / Moringa Soup Recipe - Healthy Soup Recipe

images of Drumstick Soup Recipe / Murungakkai Soup Recipe / Moringa Soup Recipe - Healthy Soup Recipe
Drumstick Soup
Ingredients to be pressure cooked till soft
Yellow moongh dal - 1/8 cup
Drumsticks - 6
( cut into 2" pieces)
Chopped onion - 1 tbsp
Chopped garlic - 2
Bay leaf - 1
Whole black pepper - 1 tsp
Cumin seeds - 1/2 tsp
Coriander seeds - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Butter - 1 tsp
Water as needed
Method
Melt butter in a pressure cooker saute onion ,garlic for a minute.
Now add all above mentioned ingredients and water pressure cook till soft.
Once the mixture
is cooled remove the drumsticks and using a spoon scoop out the flesh.
Blend the remove ingredients to a smooth paste along with the drumstick flesh,strain out the mixture.
Pour this in a pan add water as needed to dilute adjust salt and pepper and just give a boil.
Switch off the stove and serve them hot or warm.

Check our HERE for Drumstick Leaf Soup/Moringa Leaf Soup/Murungai Keerai Soup

Thanks for visiting !


Print Friendly and PDF