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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!!!!!!!!!!!!!!!!

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.

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.

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.

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(chilly) you can also make it with brinjal .
Ingredients
Bajji Chilly or Jalapeno chilly(remove seeds cut into 1/2'')-4
(fry it in oil till light brown)
Coriander leaves-little
Sliced onion(fry it brown )-1/2
Oil-6tsp
Grind to a smooth paste
Tomato-1 or a small lime size ball of tamarind soaked in water.
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.
You can also add grind the fried onion to a paste and add.Its basically to give volume to your gravy and adds an extra flavour to your dish.
Switch off the stove and garnish with coriander leaves.
Serve it with hot rice or with Biriyani.

Thanks for visiting!

Wednesday, April 15, 2009

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 / Greens Stir Fry / South Indian Poriyal Recipe


Ingredients
Thandu Keerai-2 bunches
Chopped onion-1
Chopped garlic-8
Salt to taste
Coconut-4 tsp
Pepper powder-1tsp
Tempering
Oil-4 tsp
Mustard-1tsp
Urad dal-1/2tsp
Red chilles-2
Method
Wash & chop the greens finely.
Heat oil in a pan temper it mustard,red chillies and urad dal,
Add onion and garlic fry till light brown.
Add the chopped keerai fry till its cooked in medium low flame.Do not add any water.
Switch off the stove add coconut and pepper powder mix it well.
Best served as side dish for rice.

Thanks for visiting !

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

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.

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).

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.

Monday, April 6, 2009

Kondai Kadalai Kurma

Ingredients
Kondai kadalai-1 cup
(soak it overnight , cook it and keep aside))
Onion-1/2
Tomato-2
Oil -2tsp
Salt to taste
Curry leaves-little
For grinding
Ginger & Garlic paste-1tsp
Red chille powder-1tsp
Garam masala-1/2tsp
Coconut-3tsp
KhusKhus-1tsp
Turmeric powder-1/4tsp
(Grind all above things to a smooth paste)
Method
Heat oil in a pan, fry onions till light brown.Add the ground masala & fry well till oil seperates the pan.Add the tomatoes fry a bit,add the cooked kondai kadalai.Cook the gravy till done and thick.Garnish it with curry leaves,best served with rice.

Potato Fry

Ingredients
Large potato -2
(boiled & cubed)
Besan -1tsp(optional)
Salt to taste
Turmeric powder-1/4tsp
Hing-1/4tsp
Chille flakes-1tsp
( you can also add chille powder )
Tempering
Oil -6tsp
Mustard-1/2tsp
Uraddhal-1/4tsp
Jeera-1/2tsp
Method
Heat oil in a pan temper it.Add potato & other ingredients,fry a bit.Sprinkle besan and fry it till light brown.This will give a crispy texture to the potatoes.

Ginger Chutney


Ingredients
Ginger chopped-1''
Oil-3tsp
salt to taste
Tamarind paste-1/2tsp
Dhania-1/2tsp
Channadhal-2tsp
Uraddhal-2tsp
Jeera-1tsp
Hing-1/2tsp
Red chilles-2
Brown sugar or Jaggery-2tsp
Tempering
Mustard-1/4tsp
Uraddhal-1/4tsp
Jeera-1/4tsp
Curry leaves
Method
Pour 1tsp of oil and fry all above things except jaggery,till brown.Cool and grind to a smooth paste with jaggery.Temper it.Serve it with any Tiffin items.

Pesarattu Dosa Recipe / Moong Dal Dosa Recipe

images of Pesarattu Dosa Recipe / Moong Dal Dosa Recipe
Pesarattu

Ingredients.
Green moongh dal -1 cup
Rice-1 hand full
Salt to taste
Green chillies-2
Ginger-1/2''
Jeera/ Cumin-1tsp
Onion chopped for filling
Oil as required
Method
Soak dal & rice together for 3 to 4 hours.
Grind it to a smooth paste along with green chillies, ginger and salt.Add jeera to the batter and mix well.
Fermentation is not needed for this dosa.
Heat a tawa/griddle pour a ladle of batter at the centre.
Spread it to a thin disc,pour some oil around the dosa. 
Place 1 tsp of chopped onion at the centre and fold it.
Serve it hot with any chutney you desire.

Thanks for visiting !

Friday, April 3, 2009

Coconut Kesari roll


I made a new sweet for my friend's Baby Shower.Try this experiment!!
Ingredients
Rawa Kesari-1/2 cup
Coconut ladoo mixture-1cup

Ghee -for greasing
Edible Silver foil(Varakh)-for decoration
(optional).
Method
Grease a plastic foil with ghee spread the coconut ladoo mixture evenly like a flat square shape.In one end place Rawa kesari mixture.Carefully roll both together forming a cylinder.Keep it in fridge for10 mins.Then cut into small circles.Decorate it with Varakh.
Variation.
For the white part you can use peda mixture and for the yellow part you can use carrot halwa.

Thursday, April 2, 2009

Boondhi Raita /Boondi Raita

photo of Boondhi raita
Ingredients
Ready made or home made Boondhi / Boondi-1/2 cup
Thicken curd-11/4cup
Salt,black salt,roasted jeera/cumin powder,chilly powder-to your taste
Method
Beat the curd with all dry powders.Mix boondhi before serving,otherwise it will become soggy.

Mushroom & Lima beans pulao




Ingredients.
Basmathi rice-2 cups
Salt to taste
Oil-6tsp
Ghee-3tsp
Sliced mushroom & Lima beans-1 cup
Crushed onion-1/2
(small onions will taste better)
Crushed tomato-1
Crushed ginger,garlic & green chilles-3tsp
(Chilles to your taste,i used 6)
Mint & corriander leaves crushed-3tsp
Turmeric powder-1/2tsp
Make a powder.
Cinnamon-1big stick
Cloves-6
Cardamom-3
Somph(Fennel seeds)-2tsp
Method.
Heat oil & ghee in a pan,add onions fry till saw smell goes away.Add the other ingredients one by one.Add the spice powder & rice,fry a bit.Pour 1:13/4 water,and cook it till done in a electric rice cooker,open pan or a pressure cooker.Serve it with raita or any gravy.

Wednesday, April 1, 2009

Vegetable Pizza ( Version -1 )


Ingredients.
All purpose flour-3 &1/2cups
Salt-2tsp
Sugar-1tsp
Dry Yeast-2 &1/4tsp
Olive Oil-2tbsp
Water-1 &1/2cups
Topping.
Vegetables diced-2cups
(mushroom,olives,capsicum,onion)
Shredded Mozzarella or Pizza blend cheese-1 cup
Pizza sauce-4tbsp
(you can use any kind of Italian tomato sauces)
Method.
Heat water for 30 sec,add yeast rest it for 5 mins mean while in a bowl mix all the above dry ingredients.Pour the yeast mixture and make a dough.Cover it and keep it in a warm place for at least 3hrs.You will see that dough would be doubled.Take a pizza pan grease it with oil or dust it with little corn meal take 1/2 of the dough flatten it with your hand .Pre. heat the oven to 375deg.Prick it with a fork and bake it for 5 mins.Apply pizza sauce evenly ,spread vegetables and top it with cheese.Bake till the cheese melts.Your home made pizza is ready!!!
Tips.
If your yeast is a bit old ,it may not activate well.Its better to use fresh packet of yeast.Once I had a bad experience & had to trash it.For extra taste sprinkle dry oregano,red chilly paste or Italian seasoning.

Inji Kuzhambu / Ginger Gravy



Ingredients for grinding.
Ginger-1 big piece
(may be a finger size)
Dhania-2tsp
Pepper-1tsp
Jeera-1tsp
Red chillies-3
(Make a smooth paste with the above ingredients)
For tempering
Small onions-1/2 cup
Vadavam-little
(or add mustard,jeera,methi )
Thoor dal or Masoor dal-1 tsp
Garlic sliced-6
Salt to taste
Curry & coriander leaves
Tamarind paste-1tbsp
Turmeric powder-1tsp
Oil-1tbsp
Method
Heat oil in a pan add the vadavam,then add all above ingredients one by one.
Fry till onions are light brown.Now add the ground masala fry it till oil separates.
Add the tamarind paste & enough water.Cook till the gravy is thick.
Garnish with curry & coriander leaves.Best served with rice.
Variation
You can make Curry leaves kuzhambu the same way instead of ginger add curry leaves 2 hands full.You can make it with fresh or dry curry leaves.

Thanks for visiting !

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