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Thursday, April 30, 2009

Corn meal Pongal



Ingredients
Corn meal-1 cup
Yellow moongdhal-1/2cup
Salt to taste
Turmeric powder-1/4tsp
Ginger chopped-1/4''
Water-4 & 1/2cups
Tempering
Ghee-2tbsp
Cashew nut-8
Pepper crushed coarse-1/2tsp
Jeera-1tsp
Curry leaves-little
Method
Roast moongdhal & cornmeal till it gives a good smell.Pour water check for salt & pressure cook it till done.Temper it & mix it well.Serve it with my Tomato chutney.


Olive Raita


Ingredients
Black olives crushed or chopped-10
Curd beaten-1 & 1/2 cup
Salt to taste
Grind to a smooth paste
Coconut-1tsp
Greenchillies-1
Corriander leaves-little
Tempering
Oil-1/2tsp
Mustard-1/2tsp
Uraddhal-1/2tsp
Red chilles slit -1
Hing- a pinch
Method
Mix all above ingredients together & temper it.Serve it cold.













Wednesday, April 29, 2009

Radish Leaf Pulao

Ingredients
Basmati rice soaked in water for 10 minute-1 cup
Salt to taste
Ghee-1tsp
Oil-3tsp
Green chillies-4
Garlic chopped-4
Onion chopped-1/4
Radish leaves chopped-2 cups
Cinnamon-1,Cloves-2,Cardamom-2,Jeera-1tsp,Pepper-5
Cashew nut-5
Green food colour diluted in 1tsp of lime juice-a pinch(optional)
Water-1 & 1/2 cups
Method
Heat ghee & oil in a pan add the whole garam masala.Fry onion,garlic,green chillies & radish leaves.Fry till greens is cooked.Add rice & water,check for salt,close & cook it till done .Pour food colour on top.Garnish it with cashew nuts.Serve it with my Boondhi raita & Baked potato wedges










Baked Potato wedges

Ingredients
Potato cut into wedges-4
Salt to taste
Kastoori methi-1 tbsp
Chille powder-1tsp
Olive oil-1/2 tbsp
Chat masala-1tsp
Garam masala -a pinch
Method
Pre heat the oven to 375deg. Place a foil on a baking tray.Mix all above ingredients well.Rest for 5 minutes.Arrange it on the baking tray ,bake for 10 minutes or till done.

Prunes Chutney


Ingredients
Prunes chopped-6
Coconut-1tsp
Uraddhal-1 & 1/2tsp
Channadhal-1tsp
Jeera-1/4tsp
Greenchilles-4
Ginger-1/4''
Salt to taste
Hing-1/4tsp
Oil-1tsp
Method
Heat oil in a pan fry above ingredients one by one.Cool & grind to a smooth paste.
Tips
To give extra taste you can also temper it again & pour it on top of chutney.Coconut roasted brown gives extra flavour .

Corn meal Vegetable Upuma


Ingredients
Corn meal roasted dry till you get good aroma-1 cup
Water-3 cups
Salt to taste
Carrot,peas,beans-1/2cup
(add any veg. of your choice)
Chopped onion-1/4
Curry leaves little
Ginger chopped-1/4''
Green chillies-4
Turmeric powder-1/4tsp
Tempering
Oil-4tsp
Mustard-1/2tsp
Uraddhal-1/2tsp
Channadhal-1/2tsp
Method
Heat oil in a pan temper it.Fry onion,ginger & greenchilles till its light brown.Add salt,turmeric powder & corn meal.Fry a bit and add boiling water.Cover & cook it in low heat till done.Garnish it with curry leaves.Serve it with my Prunes chutney.

Tuesday, April 28, 2009

Cashew Prunes Roll





Ingredients for the Outer covering.
Cashew nut powder-1 & 1/2 cup
Powdered Sugar-1 cup
Corn starch-1tsp
Milk powder-1/2 cup
Cardamom powder-1/2tsp
Rose essence-1 drop
Water-1tbsp or lesser
Ingredients for the Filling
Prunes mashed in Mixi-10
Sugar-3tsp
Method
Mix prunes & sugar together keep it aside.In a double boiler(placing hot water on the stove & place another pan on top) fry the sugar,corn starch & milk powder till its slightly hot.Let it warm.Mix the sugar,corn starch , milk powder,cashew nut ,essence & cardamom powder.Sprinkle water little by little till you form a dough.Roll it on a parchment Paper,smear the prunes mixture on top.Roll it tightly.Keep in fridge for 10 minute & cut into circles.






Chinese Chicken & Vegetable Soup


Ingredients
Shredded vegetables-1 cup
(cabbage,carrot,beans )
Shredded Chicken-1/2 cup
Salt & Pepper to taste
Ginger & Garlic chopped-1tsp
Onion chopped-1/4
Spring onions -1tbsp
Chille sauce-1tsp
Soy sauce-2tsp
Water for boiling the soup
Corn starch diluted-1tbsp
Sesame oil-1/4tsp
Method
Heat oil in a vessel fry ginger,garlic,onion & vegetables.Add chicken fry a bit.Pour water,salt & pepper,chille paste & soy sauce.Boil it for 15 mins in low heat.Pour the corn starch to thicken it.Serve it hot.

Variation
Vegetarians can follow the whole procedure just omit chicken.

Tuna Sandwich


Ingredients
Tuna-3tsp
(drain water from the tin)
Classic Cole Slaw-1 hand full
(shredded green cabbage and carrots)
Pepper & Salt to taste
Wheat bread toasted-2
Mayonnaise-2tsp
Method
Mix above ingredients well .Smear it on bread slice,cover it with another slice.Cut it into half & serve.This sandwich is very filling.

Monday, April 27, 2009

Kada Vettu Lunch




I was very bzy this Sunday!!! Lots of invitations for Lunch & Dinner.This was a very important function which i couldn't miss or say no.It was planned a month back......guess what?
Kada Vettu Lunch!!!!!!!!!!!!! at my friends house.
lots of food and lots of fun.You must be eager to know the menu right?
Mutton Biriyani

Mutton Chukha fry

Chicken fry

Kola urundai (done by me)

Boiled egg

Mysore pak

Mix.Veg.Raita

Meen Kuzhambu

Plain rice

Parupu rasam

Curd

Beeda

Everything was served on a Plantain Leaf ( vazhlai Elai).Thanks to My friend for giving us a great treat!!!!!!!!!!!!!!!!

Mutton Kola Urundai (Mutton Kheema Balls)


Ingredients
Finely minced mutton kheema-1 pound
Onion chopped-1
Curry & Coriander leaves-little
Pottu Kadalai powder-1/4 cup
( Split chick peas powder just for binding if required)
Salt to taste
Turmeric powder-1/2tsp
Oil -to deep fry
Egg beaten-1
Grind to a fine paste
Ginger & Garlic paste-2tsp
Fennel seeds-2tsp
Green chilles-4
Khus Khus/poppy seeds-1tbsp
Cloves-3,Cinnamon-1stick,Cardamom-1
(grind above ingredients without water)
Method
Wash the kheema and pat it dry.Mix all above ingredients together to form a dry mixture.Roll it into small balls and deep fry them till light brown.If you think your Kola urundai is breaking add some more of the pottu kadalai.This is a very tasty appetizer.

Radish & Squash Poriyal

Ingredients
Radish chopped-1 cup
Squash-1/2cup
Onion chopped-1/2
Garlic crushed-5
Curry leaves little
Salt to taste
Chille powder-1/2tsp
Turmeric powder-1/4tsp
Tempering
Oil-2tsp
Mustard-1/2tsp
Jeera-1/4tsp
Uraddhal-1/2tsp
Method
Heat oil temper it.Add remaining ingredients fry a bit.Sprinkle water,cover & cook it till done.Garnish it with curry leaves.

Friday, April 24, 2009

Raagi Puttu


Ingredients
Raagi flour-1 cup
salt a pinch
Coconut grated-1/2cup
Sugar to your taste
Cardamom powder-1/2tsp
Ghee-1tbsp
water -1/2cup
Method
Mix salt to the raagi, sprinkle water & mix till you get a bread crumbs consistency.Steam it in the Puttu mould by adding 2 tsp coconut then the raagi mixture repeat till the mixture is over.Remove it in a bowl add sugar,ghee & cardamom powder & serve it hot.
Tips
If you don't want sweet you can eat it with any gravy.This is usually served with Kadalai kuzhanbu in Kerala.I didn't have fresh coconut i used dessicated coconut.If you don't have puttu steamer you can steam it in Idly plates.

Rava Puttu Recipe / Sooji Puttu Recipe / Rava Kuzhal Puttu / Semolina Steam Cake

images for Rava Puttu Recipe / Sooji Puttu Recipe / Rava Kuzhal Puttu / Semolina Steam Cake
Rava Puttu
Ingredients
Rava/Sooji/Semolina -1 cup
(roast it till its slightly warm,do not burn them)
Grated coconut-1/2cup
Salt a pinch
Sugar to your taste
Cardamom powder-1/2tsp
Water-1 cup add more if needed
Method
Mix salt to the roasted rava,sprinkle water little by little till it resembles bread crumbs.
Boil water in the puttu vessel,fill the mixture in the cylindrical mould till the top & steam it for 5 minutes.
Remove from the mould & place it on a plate sprinkle water on top of the puttu,it will start crumbling by itself.Mix the mixture well to make sure its wet.
Now fill half of the mixture into the mould,followed by  2tsp of grated fresh coconut.Repeat till your rava & coconut  mixture is finished.
Steam this till its fully cooked.Remove from mould.
Before serving mix sugar, cardamom powder & serve it hot.

Thanks for visiting!

Wednesday, April 22, 2009

Oats Kuzhi Paniyaram





Ingredients
Oats (powder it in mixi) -1 cup
Rice flour-1/2cup
Ragi flour-1/4 cup
Rawa(semolina dry roasted)-1/4cup
Curd-2tbsp
Salt to taste
Jeera-1tsp
onion chopped-1/4
Green chilles chopped-1
Curry & Corriander leaves-little
Oil to cook
Method
Mix all above ingredients to a thick smooth batter.Rest it for 1o minutes.Pour oil in the holes of the paniyaram pan.Pour a laddle full ,cook it both sides till done.Serve it with my Bottle gourd chutney.
Tips
This is a very quick & healthy tiffin.



Oats Burfi


Hey Hurray!!!!!!!!!!!! I have completed 100 posts in my Cookery site.To celebrate this I am making Oats Burfi today. Try it & enjoy !!


Ingredients
Quick oats (powder it in mixi))-2 cups
Milkmaid tin (14 oz)-1
Milk-3tsp
Ghee-6tbsp
Cardamom powder-1tsp
Sliced almonds-21tbsp
Chironji (saraparupu)-1tsp
Method
Heat ghee in a non stick pan fry the oats till light brown & gives a good aroma.Pour the milkmaid ,cardamom powder & milk.Stir it in low heat till it leaves the sided of the pan.Add the nuts & pour it on a greased plate or aluminium foil.Cool & cut into desired shapes.
Tips
This dish has very mild sweet, if you want more sweet add extra 3tsps of sugar.This is a soft & a bit sticky burfi.

Bottle gourd ( Sorakai) Thogayal


Ingredients
Bottle gourd ( chopped with skin)-1/2
Salt to taste
Curry leaves-little
Turmeric powder-1/2tsp
Green chilles-2
Ginger-1/2''
Uraddhal-1tbsp
Channadhal-1tbsp
Tamarind paste-1/4tsp
Peanut-2tsp
Tempering
Oil-2tsp
Mustard-1tsp
Hing-1/2tsp
Jeera-1tsp
Curry leaves-little
Method
Heat 1 tsp of oil fry the above ingredients till light brown.Cool & make a smooth paste.Temper it.Serve it with hot rice or Tiffins.

Tuesday, April 21, 2009

Aloo Bonda

Ingredients for the filling
Boiled & Mashed Potato-4
Onion chopped-1
Greenchilles-4
Curry & Corriander leaves-little
Ginger chopped-1/2''
Turmeric powder-1/2tsp
Salt to taste
Hing-1/4tsp
Mustard-1tsp
Uraddhal-1tsp
Jeera-1/2tsp
Oil -for deep frying
Ingredients for the Covering
Besan-2 cups
Rice flour-1/2cup
Baking soda-1/2tsp(optional)
Chille powder-1/4tsp
Salt to taste
Ajwain-1tsp
Yellow food colour-a pinch(optional)
Method
Heat oil in a kadai temper it with mustard,uraddhal & jeera.Now fry other ingredients till done.Make small balls & keep it aside.Pour water & mix the covering ingredients to a thick dropping consistency with out any lumps.Heat oil in a kadai dip the potato balls in the besan mixture & deep fry it till done.Serve it with ketchup or corriander & tamarind chutney.

Birinji (Coconut Milk Rice)

Ingredients
Basmati rice -2 cups
Salt to taste
Onion sliced-1
Tomato chopped -1
Garlic sliced-6
Slit Greenchilles-2
Mint-one handfull
Ghee-1tsp
Oil-6tsp
Peas-1/4 cup(optional)
Cashewnuts-8
Coconut milk -1 cup
Water-2 & 1/4 cups
Bayleaf-2,Cloves-4,Cardamom-1,Cinnamon-1 stick,Fennel seeds-1tsp.
(Whole Garam masala)
Method
Heat oil in a pressure cooker add the whole garam masala.Now add all above ingredients one by one.Fry it till light brown colour.Now add the rice,water & coconut milk,check for salt pour ghee and cook the rice till done.
Tips
Usually in my house I make Pakoda Kurma as combination for this rice.Wait for the recipe!!!!!

Saturday, April 18, 2009

Chicken Kurma

Ingredients
Chicken cut into small pieces-1 pound
Onion chopped-1
Tomato chopped-1
Turmeric powder-1/2tsp
Chilly powder-1 & 1/2tsp
Coriander powder-1/2tsp
Salt to taste
Oil-4tsp
Cinnamon-1,Cloves-3,Cardamom-1.Bay leaf-1
(Whole garam masala)
Garam masala (optional)-1/2tsp
Coriander leaves-to garnish
Grind to a fine paste
Coconut-1/4cup
Fennel seeds-2tsp
Ginger & Garlic-2tsp
KhusKhus or Cashew nut-1tsp
Method
Heat oil in a pan add the whole garam masala.Fry onions till light brown colour.Add tomato,dry powders , ground masala & Chicken .Fry it till oil separates.Pour enough water and cook the gravy till done.Garnish it with coriander leaves.

Pudhina Chutney


Ingredients
Pudhina (Mint)-1 cup
Greenchilles-3
Ginger-1/2''
Oil-little
Coconut-4tsp
Tamarind paste -1/4tsp
Uraddhal-1 hand full
Channadhal-1 hand full
Salt to taste
Hing-1/4tsp
Method
Heat oil in a pan fry all above ingredients.Cool it & grind to a fine paste.

Oats Dosa /Instant Oats Dosa For Breakfast

Step by step method/picture to make oats dosa for breakfast..


Ingredients for the batter
Quick Oats ( powdered)-1 cup
Rawa/Smolina/Sooji -1/2 cup
Wheat flour-1/4 cup
Salt to taste
Curd-1 tbsp
Water-to dilute the batter
Tempering (optional)
Oil-1tsp
Mustard-1/4tsp
Jeera-1/4tsp
Chopped coriander & curry leaves-little
Green chillies-1
Method
Mix all the batter ingredients together into a bowl.Heat oil in a pan & temper it.Add this to the bowl,mix in curd & salt & enough water to make a semi thin batter. Rest it for 10 minutes.Heat a tawa/griddle,pour a ladle of batter,spread it to a circle.Pour 1/4tsp of oil around the dosa.Cook till light brown on one side & flip it the other side to cook.Serve it with chutney of your choice.

Friday, April 17, 2009

Parupu Thogayal

Ingredients
Masoordhal or Thoordhal-1/4 cup
Coconut-1/4cup
Red chilles-2
Hing-1/4tsp
Garlic-1
Jeera-1/4tsp
salt to taste
Oil-2tsp
Method
Heat oil in a pan fry all above ingredients to light brown colour.Cool & grind to a fine paste.

Unniappam


Ingredients
Rice flour-2 cups
Maida-1/2cup
Jaggery-1/2cup or Brown sugar-3/4 cup
Soda bi carbonate -1/4tsp
Banana-1
Cadamom powder-1tsp
Cashewnut-2tsp
Coconut bits fried in ghee-3tsp
(I used shredded coconut fried in ghee)
Oil to fry
Method
Mix above ingredients to a smooth batter(like dosa batter consistency).Heat oil in a paniyaram pan pour a laddle full of the batter in each hole.cook it both sides till done.This ia a tasty sweet from the state of Kerala.

Turnip & Shrimp fry


Ingredients
Turnip chopped-2
Onion chopped-1/2
Tomato chopped-1
Garlic crushed-4
Curry & corriander leaves-little
Dry shrimp or fresh shrimp-1/4cup
Chille powder-1/2tsp
Corriander powder-1tsp
Turmeric powder-1/2tsp
Tempering
Oil-4tsp
Mustard-1/2tsp
Jeera-1/4tsp
Uraddhal-1/4tsp
Method
Heat oil in a kadai temper it.Add other ingredients one by one.Fry it well till raw smell goes.Pour little water,cover & cook it till done.Garnish it with curry & corriander leaves.This is a dry dish.
Tips
You can use other vegetables like brinjal,bottle gourd or cabbage instead of turnip.

Mirchi Ka Salan Recipe / Hyderabadi Mirchi Ka Salan Recipe

images of Mirchi Ka Salan Recipe / Hyderabadi Mirchi Ka Salan Recipe
Mirchi Ka Salan
This is an authentic dish of Hyderabad.Usually it is served with Biriyani.Instead of Mirchi(chille) you can also make it with brinjal .
Ingredients
Bajji Chille or Jalapeno chille(remove seeds cut into 1/2'')-4
(fry it in oil till light brown)
Sliced onion(fry it brown )-1/2
Coriander leaves-little
Oil-6tsp
Grind to a smooth paste
Tomato-1
Tamarind paste-1/4tsp
Coconut-2tsp
Sesame seeds-2tsp
Roasted peanut-1tsp
KhusKhus(poppy seeds)-1/2tsp
Coriander seeds-1/2tsp
Chilly powder-1/2tsp
Turmeric powder-1/4tsp
salt to taste
Ginger & Garlic-1tsp
Garam masala (optional)1/4tsp
Tempering
Mustard-1tsp
Jeera/Cumin-1/2tsp
Methi/Fenugreek-1/4tsp
Method
Heat oil in a pan temper it with above ingredients.
Now add the ground masala and fry till oil separates the pan.
Pour water add fried chilly & onion,leave it to thicken.
Garnish with coriander leaves.
Serve it with hot rice or with Biriyani.

Thanks for visiting!

Wednesday, April 15, 2009

Vadacurry Recipe / Vadai Curry recipe / Vadaikari Recipe / vadakari Recipe/ Side dish for Idli And Dosa

images of Vadacurry Recipe / Vadai Curry recipe / Vadaikari Recipe / vadakari Recipe/ Side dish for Idli And Dosa
Vada Curry
Ingredients
Onion chopped-1
Green chilles slit-2
Curry & Coriander leaves-little
Mint leaves-10
Ginger-1/4''
Garlic sliced-4
Turmeric powder-1/4tsp
Chille powder-1/2tsp
Coriander powder-1tsp
Garam masala -a pinch
(optional)
Oil-3tsp
Rajma vada
(usually we use channadhal Vada,For a change i have made it with Rajma Vada)
Tempering
Fennel seeds-1 & 1/2tsp
Cinnamon-1/4''
Bay leaf-1
Cloves-2
Method
Heat oil in a pan temper it with above ingredients.
Add onion and fry till light brown,now add remaining ingredients & fry well.
Add 2 cups of water & give a boil.
Break Vada into small pieces & add it to the gravy.
Garnish it with mint,curry & coriander leaves.
 Best served with Idly or Dosa.
Tips
This dish is usually made with left over vadas.Apart from urad dhal vada you can use any type of vada .
Adding Coconut milk is optional.You can also add some fresh coconut & cashew nut paste to this gravy.

Thanks for visiting !

Rajma Vada / Kidney Beans Vada / How to make Rajma Vada.

Rajma Vada recipe / Kidney Beans Vada recipe / How to make Rajma Vada.
Rajma Vada
Ingredients
Rajma/Kidney beans - 1 cup
(soaked overnight)
Salt to taste
Chopped onion-1
Chopped curry & Coriander leaves-little
Jeera/cumin-1/2tsp
Oil- to deep fry
Besan-1tbsp
Grind ingredients to a smooth paste
Fennel seeds-1 & 1/2tsp
Ginger-1/4''
Cinnamon-1/4''
Cloves-2
Green chilles-2
Garlic-2
(Do not add water while grinding,just sprinkle if needed)
Method
Grind rajma with the ground masala to a coarse mixture,do not add water,just sprinkle if needed.
Mix other ingredients to the batter,mix well.
Heat oil in a pan,take small amount of batter,wet your palm & flatten the batter.
Slowly slide them in the medium hot oil & deep fry till crisp & light brown on all sides.
Remove them on a kitchen paper for excess oil to get absorbed.
Serve hot with any chutney you like.

Thanks for visiting !







Keerai poriyal


Ingredients
Thandu Keerai-2 bunch
Onion-1
Garlic-8
salt to taste
Oil-4tsp
Mustard-1tsp
Uraddhal-1/2tsp
Redchilles-2
Coconut-4tsp
Pepper powder-1tsp
Method
Wash & chop the greens .Heat oil in a pan temper it,fry onion & garlic till brown.Add the Keerai fry it till done ,before removing add pepperpowder & coconut.

Tuesday, April 14, 2009

Nethili meen Kuzhambu (Anchovies)

Ingredients
Nethili Meen (dry)-1 cup
Onions-1
Tomato-1
Garlic chopped-6
Curry & Corriander leaves little
Salt to taste
Chille powder-1 &1/2tsp
Dhania powder-1tsp
Turmeric powdert-1/2tsp
Drumstick-1/4cup
Tamarind paste-3tsp
(dilute it with water)
Pepper powder-1/4tsp
Oil-6tsp(i added a bit more)
Vadavam for tempering
(mustard,methi,jeera,uraddhal)
Method
Heat oil in a pan add vadavam & temper it.Add the chopped onions fry till light brown.Add other ingredients fry till the raw smell goes.Pour the tamarind juice ,cook till Nethili meen is cooked.Garnish it with curry & corriander leaves.serve it with hot rice.
Tips
I usually make it the previous day and eat it the next day.These fishes are very small,you can eat it with bones.

RidgeGourd thogayal


Ingredients
Ridgegourd(peerkangai)-1
Ginger-1/2''
Greenchilles-1
Tamarind paste-1/4tsp
Salt to taste
Curry leaves-little
Hing-1/2tsp
Channadhal-2tsp
Uraddhal-2tsp
Jeera-1/2tsp
Oil-2tsp
Method
Heat oil in a pan fry the above ingredients one by one ,till light brown.Cool it & grind it to a smooth paste.Serve it with rice or tiffins.

Lentils & PasalaiKeerai Masiya


Ingredients
PasalaiKeerai-1 bunch
Lentils-1 cup
Tomato-1
Turmeric powder-1/2tsp
Salt to taste
Tempering
Mustard-1/2tsp
Jeera-1/4tsp
Uraddhal-1/2tsp
Oil-2tsp
Onion-1/2
Garlic-4
Greenchilles-4
Method
Pressure cook all the above ingredients.Mash it well & temper it.This masiyal will be a bit sticky.

Fish fry


Ingredients.
Boneless fish cubed-2
Chille powder-1tsp
Salt to taste
Turmeric powder-1/2tsp
Garam masala-1/4tsp
Cornflour-1tbsp
Tempering (optional)
Onion-1/2
Greenchilles-3
Pepper powder-1/4tsp
Ginger & Garlic chopped-1tsp
Curry leaves-little
Mustard-1/4tsp
Jeera-1/4tsp
Oil
Method
Marinate the fish with above ingredients for 30 min.Shallow fry & keep it aside.In the same pan,pour little oil temper it and mix it with the fish.Before serving squeeze lime & serve it with rice or like an appetizer.

Carrot Kalakandh


Ingredients
Milkmaid tin-1
Curd-1tbsp
Ghee-3tsp
Carrot shredded-4
Nuts for garnish
Milk-1/2cup
Method
In a microwave bowl mix milkmaid,curd & ghee.Set your time for 6 mins.Cook it in microwave,mix it up for every 2mins(otherwise it will overflow).in a Kadai add 1tsp ghee fry the carrots till raw smell goes away,now add milk & cook the carrots till dry.Now add the Kalakandh mixture mix it well garnish it with nuts.

Monday, April 13, 2009

Avocado Chapathi


Ingredients
Wheat Flour-2 cups
Avocado mashed-2
Salt to taste
Chilly powder to taste
Ajwain-1/4tsp
Turmeric powder-1/4tsp
Oil-cook chapathies
Method
Mix all above ingredients to a soft dough(you won't need much water for this).Make small balls,roll it out & cook the chapathis on a hot griddle till light brown on all sides with little oil.Serve it as desired.These chapathies are very soft to eat.

Saturday, April 11, 2009

Rawa Dosa


Ingredients
Rawa(semolina)-1 cup
Rice flour-1 cup
Maida-1/4cup
Sour curd-1tbsp
Salt to taste
Tempering
Oil-1tsp
Mustard-1/4tsp
Jeera-1tsp
Green chilles-2
Onions-1/4
Curry leaves -little
Method
Mix above ingredients with water without any lumps.Temper it and mix it well.It should be in pouring consistensy.Make take a laddle of batter splash & pour it on hot tawa(don't make it like the normal dosa) forming hole inbetween the dosas.Cook it only one side .Serve it hot.

Green Moonghdhal Vada


Ingredients
Green Moonghdhal-1 cup
Green chilles-4
Ginger-sm. piece
Garlic-4
Fennel seed-2tsp
Cinnamon -a bit(optional)
Onion chopped-1
Corriander & Curry leaves-little
Oil to fry
Salt to taste
Method
Soak dhal for 8hrs.Grind it coarse with green chilles,cinnamon,ginger, garlic & fennel seed.Mix salt,onion,curry & corriander leaves.Heat oil in a pan make small flat vadas & fry them till crisp.

Mushroom & Broccoli Poriyal


Ingredients
Mushroom chopped-1 cup
Broccoli chopped-1/2 cup
Onion chopped-1
Tomato chopped-1
Chille powder-1/4tsp
Turmeric powder-1/2tsp
Salt to taste
Tempering
Oil-2tsp
Mustard-1/4tsp
Uraddhal-1/4tsp
Fennelseeds-1tsp
Method
Heat oil in a pan ,temper it.Fry onion & tomato,now add all dry powders.Close & cook it till done.Do not pour water,as mushroom & tomato leaves water.Fry it dry.

Vazhakai (Raw plantain) chips


Ingredients
Raw plantain-1
(peeled & made thin slices)
Salt & Turmeric powder-1tsp each
( dilute it with water)
Oil-to fry
Coconut oil-Little
Method
Heat oil in a kadhai,when oil is ready add 1tsp of coconut oil & 1tsp of salt & turmeric liquid.Now add the sliced plantains.Fry it till crisp & drain excess oil on a kitchen paper..For every batch follow this method, store it in air tight container.
Tips
Do not use riped plantains as it will be sweet & the colour will not be good.

Friday, April 10, 2009

Mutton Methi Fry


Ingredients
Mutton-2 pounds
Fresh Methi leaves chopped-1 bunch
Onion chopped-3
Tomato chopped-2
Green chilles-3
Ginger,Garlic & fennel seeds paste-2tsp
Chille powder-1tsp
(add more if you want it spicy)
Corriander powder-1/2tsp
Turmeric powder-1tsp
Salt to taste
Garam masala-1tsp
Cinnamon-1/2
Cloves-2
Cardamom-2
Corriander leaves for garnish
Oil-3tsp
(as mutton also leaves oil)
Method
Heat oil in a pressure cooker,add the spices.Add onion fry till brown in colour.Add other ingredients one by one.Fry till oil seperates.Pour 1/2 cup water & cook the mutton till done.If extra water is there cook it till it evaporates.Finish it with corriander leaves.
Tips
Do not add more water as this is a dry dish.For extra flavour you can add Kastoori methi at the end.For decoration you can add fresh onion rings & lemon wedges.

Vegetable Pulao (Veg.Pulao Recipe)

A quick & easy vegetable pulao for lunch box.



Ingredients
Basmati rice-1 cup
Water-1 & 1/2 cups
Mixed vegetables-3/4 cup
(carrot,peas,corn,beans)
Green chilles-2
Ginger & Garlic paste-1tsp
Turmeric powder-1/4tsp
Salt to taste
Chopped onion-1/4
Chopped tomato-1
Mint-one hand full
Tempering
Cinnamon-1
Cardamom-2
Cloves-3
Jeera / cumin-1/2tsp
Oil-2tsp
Ghee-1tsp
Method
Heat oil in a pressure cooker,add the whole spices & saute.Add onions fry a bit,add other ingredients one by one & fry till oil separates.Add rice,water & salt,give a stir.Pressure cook till done( just a whistle).Switch off the stove,cool & open the pressure cooker,mix in ghee,garnish with mint leaves & serve it with raita & gravy of your choice.

Thursday, April 9, 2009

Wild Rice Vegetable soup




Ingredients
Wild rice cooked-1/2cup
Mixed Vegetables-1/2 cup
(mushroom,capsicum,carrot,beans,cabbage,Bamboo shoots)
Onion chopped-2tsp
Garlic & Ginger chopped-2
Soy sauce-1/2tsp
Salt & pepper to taste
Vegetable broth or Water-4 cups
(you can add more if you want)
Chille paste-little
oil-1/2tsp
Spring onions-for garnish
Method
Heat oil in a pan fry onion,garlic & ginger.Add all the vegetables,soy sauce,chille paste ,salt & pepper & broth.Boil it till veg. are cooked .Garnish it with spring onions.

Bisi Bele Bath Recipe / Bisibelebath / South Indian One Pot Meal Recipe


Bisi Bele Bath Recipe / Bisibelebath recipe /  South Indian One Pot Meal Recipe
Bisi Bele Bath Recipe
Ingredients.
Cooked rice-1 cup
(i used 1:3 water because the rice should be over cooked)
Mixed Veg.Sambar-3cups
Bisi bele bath masala powder-3tsp
Peanuts-1 hand full
Salt to taste
Tempering
Cashew nuts-1 hand full
Red chillies-4
Mustard-1/2tsp
Ghee-1tbsp
Curry leaves-little
Method
Mix rice ,sambar,salt,peanuts & masala powder.Cook it for 5mins.Temper it and pour it on top of the rice.Serve it hot with papad.
Tips
Rice should be over cooked otherwise your dish will not taste good.
Add fresh peanuts instead of roasted one.
Try to make it watery as it will become thick once it starts cooling.
If you are storing the masala powder try to use dry coconut,fresh coconut will not last long.
Small onions gives you better taste.
There are different ways to make ,this is the way I follow........

Thanks for visiting !

Wild Rice Fried rice


Ingredients
Wild rice & Brown rice together-1 cup
Salt & Pepper to taste
Mixed vegetables-1/2 cup
(Mushroom,Capsicum,Carrots,Beans,Cabbage)
Onion-1/4
Spring onion-1/4 bunch
Garlic & Ginger chopped-1tsp
Soy sauce-little
Chille paste-1/2tsp
sesame oil-6tsp
Method
Soak the rice for 30 mins,Cook the rice with salt,do not over cook it(i used 1:2 water).Heat oil in a pan saute onion ,garlic & ginger.Add vegetables one by one fry it.Add soy sauce,chille paste,salt & pepper.Mix the rice,fry till every thing is mixed properly.Garnish with spring onions & serve it hot.This rice will be a bit sticky,but very healthy to eat.

Bisi Bele Bath Masala powder

Ingredients
Channadhal-1tbsp
Uraddhal-1/2tbsp
Dhania-1tbsp
Methi-1/2tsp
Coconut-2tsp
Cloves-2
Cinnamon-1/4 stick
Cardamom-1
Red chillies-3
Hing-1/4tsp
Khuskhus(optional)-1tsp
Method
Dry roast all above things together.Cool & grind to a fine powder.Store it in fridge.

Version 2
Ingredients
Uraddhal-1tbsp
Channa dhal-1tbsp
Coriander seeds-2tbsp
Methi-1/4tsp
Pepper-5
Jeera-1tsp
Cinnamon stick-1 ''
Cloves-3
Rathi moggu/Kalpasi-a small piece
Star anise-1
Red chillies-5
Dessicated coconut-1tbsp
Method
Dry roast everything except coconut till light brown.Cool & dry grind to a smooth powder along with coconut.Store it in fridge

Wednesday, April 8, 2009

Peanut Chutney


Ingredients
Peanut roasted-1/2 cup
Onion chopped-1/4
Green chilles-1
Red chilles-1
Tamarind paste-little
Brown sugar or sugar-a pinch
Salt to taste
Jeera-1/4tsp
Dhania-1/2tsp
Oil-1tsp
Method
Heat oil in a pan fry all above things one by one.Cool & grind to a smooth paste.

Mutton Liver Fry


Ingredients
Mutton Liver diced-1
Onion chopped-1 big
Tomato chopped-1 big
Salt to taste
Curry leaves-little
Garam masala-1/4tsp
(optional)
Grind
Chille powder-1/2tsp
Turmeric powder-1/2tsp
Corriander powder-1tsp
Pepper-1tsp
Fennel seeds-1/2tsp
Ginger & Garlic paste-2tsp
Temper
Cloves-2
Cinnamon-1/2stick
Cardamom-1
Bay leaf-1
Oil-6tsp
Method
Pour oil in a kadai,temper it.Fry onions till brown.Add tomato & the ground paste.Fry till oil separates.Add the liver,pour little water ,close & cook till its done( may be 10mins).Garnish it with curry leaves.
Tips
Liver will cook fast so don't pour lot of water.Fried coconut pieces can also be added.It gives a good taste.

Karamani (cowpea) Kootu


Ingredients
Karamani chopped-1/2 bunch
Masoor dhal-1 cup
Turmeric powder-1/2tsp
Salt to taste
Grind
Coconut-1/4cup
Greenchilles-3
Jeera-11/2tsp
Mustard-1/4tsp
Ginger-1/4''
Tempering
Oil-3tsp
Mustard-1/4tsp
Uraddhal-1/4tsp
Hing little
Curry leaves-little
Method
Pressure cook Dhal,Karamani,salt & turmeric.Mash it well.Add the ground masala & give a boil.Temper it .Your Kootu is ready to eat.
Tips
For extra taste you can use coconut oil for tempering.You can use other vegetables like Bottle gourd,Pumpkin,Cabbage,Ridge gourd,Bottle gourd,Chayote.You can also use moongh or channa dhal.

Masala Tea

I made Masala tea in the morning,because i had a bad cold & sneezing.This Tea really helped me!!!
Ingredients
Lipton tea or any branded tea-2tsp
Water -11/4 cup
Brown sugar-2tsp
Milk-3/4 cup
( you want less milk reduce it to your comfort)
Grind
Ginger-1/4''
Cinnamon-2 sm. bits
Cardamom-1
Mint leaves dried-2
Fennel seeds-a pinch
Pepper-4
Cloves-1
(Make a fine powder & keep it aside)
Method
Boil water ,switch it off & add the tea masala & tea dust,close it with a lid .Rest for 5 mins,all the essence with get into the water.Add brown sugar & hot milk,mix and serve it hot.This is an excellent Tea for cold & digestion.This can be served for 2 people.
Tips
Do not over boil the water otherwise you will loose all the flavour & medicinal value.You can even use fresh mint leaves or dry ginger powder.





Tuesday, April 7, 2009

Vegetable Pasta Soup


Ingredients.
Mixed Veg.diced finely-2 cups
(Bamboo shoots,carrot,beans,mushroom,capsicum)
Chopped onions-1tbsp
Chopped ginger & garlic-1tsp
Chopped spring onions-1/2 bunch
Salt & pepper to taste
Soy sauce-4tsps
Chille paste-1/2tsp
Veg. broth-2 tins
(you can replace even water,but it gives good taste with broth)
Shell pasta-1/4 cup
Tofu cubed-1/4cup
Noodles-1/4 cup(optional)
Sesame oil-2tsp
Rice or plain vinegar-1tsp
Method
Heat oil in a vessel,fry onions,ginger & garlic till light brown.Add all the vegetables , pasta & noodles & broth.Boil it till its cooked( do not over cook the vegetables i like it to be crunchy)Pour sufficient water to dilute it.Add all the sauces ,season it with salt & pepper.Garnish it with spring onions.
Tips
Non.vegetarians can replace with chicken broth & any shredded or minced meat you like.

Cabbage & Dry shrimp fry


My Mom usually combines Non.veg with any vegetables.We are used eating this way.i have shared one of the item like that,try it .
Ingredients
Shredded cabbage-2 cups
Dry Shrimp(i usually use sm.shrimp)-1/2cup
Salt to taste
Onion-1/2
Tomato(optional)-1
Turmeric powder-1/2tsp
Chille powder-1tsp
Dhania powder-2tsp
Curry leaves little
Garlic chopped-6
Tempering
Mustard-1/2tsp
Jeera-1/2tsp
Uraddhal-1/4tsp
Oil-4tsp
Method
Heat oil in a pan ,temper it.Fry onion,tomato, garlic,dry masalas & shrimp till brown.Add the cabbage,sprinkle water & clook till done.Garnish it with curry leaves.this goes very well with rice.
Variation
You can replace other veg. like brinjal,Bottle gourd,Radish,cluster beans instead of cabbage.You can replace shrimp with any ground meat (Keema).

Methi Paratha


Ingredients
Whole wheat flour-2 cups
Besan-4tsp
salt to taste
Methi leaves chopped-1 bunch
Turmeric powder-1/4tsp
Jeera,Dhania-each 1/2tsp
(dry roasted & powdered)
Chille powder-1tsp
Method
Make a dough with all above things.Rest it for 10 mins,if you have time.Make small balls ,roll it into parathas & cook it on a hot griddle with little oil smeared both the sides.Serve it with raita or try my Kadai Tofu with it.

Kadai Tofu


Ingredients
Firm tofu cubed-1 cup
Capsicum diced-1 cup
Onion diced-1 cup
Tomato diced-1cup
(i have used fire roasted tomatoes)
Oil-4 tsp
salt to taste
Chille powder-1tsp
Corriander powder-2tsp
Jeera powder-1/2tsp
Kastoori Methi-3tsp
Jeera -1tsp(to temper)
Garam masala(optional)-1/2tsp
Method
Heat oil saute tofu and keep it aside.Add jeera & temper it,all the vegetables and saute it nicely.Add the dry masalas,& cook till raw smell goes.Finish it with Kastoori methi.This is a dry dish.Serve it with rotis & parathas.