Monday, October 15, 2018

Palak Keerai Chutney / Spinach Chutney / Keerai Chutney / Palak Masiyal

images of Palak Keerai Chutney / Spinach Chutney / Keerai Chutney / Palak Masiyal
Palak Keerai Chutney
Ingredients to be cooked with very little water till soft
Chopped palak- 2 cups
Green chillies-2
Chopped onion-1tsp
Salt to taste
Turmeric powder-1/8tsp
Tempering
Mustard,Jeera,Urad dal -each 1/4tsp
Red chillies-2
Curry leaves -little
Crushed garlic-3
Hing-a pinch
Oil-2tsp
Method
Take a pan pour very little water & add all the above mentioned ingredients.
In a open pan cook the palak for 3 to 4 minutes(do not over cook & change the colour of the greens).
Switch off the stove,cool the mixture completely,blend it to a smooth paste.
Heat oil in a pan & temper it,pour this hot tempering into the ground mixture,mix it well.
Serve this yummy chutney with plain rice.

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Wednesday, October 10, 2018

Thoothuvalai Keerai Thuvaiyal / Thoothuvalai Chutney / Thoodhuvalai Keerai Thogayal / Trilobatum Leaves Chutney

images of Thoothuvalai Keerai Thuvaiyal / Thoothuvalai Chutney /Trilobatum Leaves Chutney
Thoothuvalai Keerai Thuvaiyal
Ingredients
Urad dal - 1 tbsp
( i used whole urad dal with skin)
Red chillies - 2 to 3
Thoothuvalai Keerai - 1/2 Cup
Tamarind a small piece
Hing - 1/8 tsp
Salt to taste
Ginger chopped - 1 tsp heaped
Oil - 1 tsp
Method
Heat oil in a pan roast urad dal,red chillies,hing and ginger till light brown.
Now add the toothuvalai kerai and fry till the leaves shrink.add salt mix and switch off the stove.
Cool mixture and grind to a smooth paste.
Mix with hot rice and enjoy.

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Monday, October 8, 2018

Semiya Upma Recipe / Vermicelli Upma Recipe - South Indian Breakfast Recipe

images of Semiya Upma Recipe / Vermicelli Upma Recipe - South Indian Breakfast Recipe
Semiya Upma
Ingredients for tempering
Oil - 4 tsp
Mustard - 1/2 tsp
Urad dal and Channa dal - each 1 tsp
Cashew nuts - 6 broken
Other ingredients
Semiya/Vermicelli roasted- 1 cup
Boiling water 1 & 1/2 cup
Salt to taste
Sliced onion - a handful
Slit green chillies - 2
Grated or chopped ginger - 1/4 tsp
Carrot - 1 small cubed
Peas - 1/4 cup
Curry leaves few
Ghee - 1 tsp
Method
Heat oil in a pan and temper it with above ingredients.
Now add the onion,green chillies,ginger fry till onions change colour.
Add the vegetables and salt saute for couple minutes.
Add the roasted vermicelli and boiling water mix well cover it with a lid.
Cook till done switch off the stove add ghee and curry leaves.
Mix and serve hot with pickle or chutney.
Note:
a) If you are not adding water add 1 & 1/4 cup boiling water for 1 cup vermicelli.
b) Add vegetables of your choice.
c) Roasting the vermicelli is very important to avoid upma  getting mushy.
d) A perfect kids lunch box recipe.

Click HERE for Brown Rice Vermicelli Upma.

Brown Rice Semiya Upma
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Sunday, October 7, 2018

Pineapple Rasam Recipe / Festive Pineapple Rasam / South Indian Pineapple Rasam / Rasam Varieties

Images of Pineapple Rasam Recipe / Festive Pineapple Rasam / South Indian Pineapple Rasam / Rasam Varieties
Pineapple Rasam
Ingredients
Thur/Toor dal - 1/4 cup
( Cook and mash it well,dilute by adding some water,Keep it aside)
Chopped tomato -1
Chopped fresh pineapple - 1 cup
( Save 1/2 cup chopped pineapple and grind 1/2 cup into a smooth paste)
Salt to taste
Crushed pepper and jeera powder - 1 tsp together
Chopped curry and coriander leaves - few
Jaggery - 1/4 tsp
Hing - 1/8 tsp
Tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Curry leaves few
Crushed garlic 1
Method
Take a boil add all the above mentioned ingredients and  needed water except the pineapple juice/paste.
In low flame boil till pineapples are cooked.Switch off the stove and mix the pineapple paste and jaggery,adjust salt at this time.
Heat ghee in a pan and temper it ,pour this tempering into the hot rasam.
Mix and serve it with hot rice.

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Friday, October 5, 2018

Vazhakkai Podi / Valaikai Podi / Raw Banana Powder / Raw Banana Podi / Raw Plantain Crumble

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Vazhakkai Podi
Ingredients
Raw banana/Vazhakkai - 1
Red chillies - 3
Urad dal - 1 tsp heaped
Thur dal - 1 tsp heaped
Salt to taste
Hing - 1/8 tsp
Oil - a drop
Method
Roast the raw banana in flame till dark or boil them with skin in a pressure cooker.
Cool and peel out the skin.Chop into small pieces or grate it.
Heat a drop of oil in a pan and roast urad dal,thur dal and chillies till light brown.switch off the stove and add salt and hing.
Cool and make a coarse powder lastly add the banana pieces and pulse once.
Add few drop of sesame oil and podi to hot rice mix and enjoy!

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Wednesday, October 3, 2018

Chilli Garlic Paneer / Chilli Paneer Dry Recipe / Hot Chilli Garlic Paneer / Quick And Easy Paneer Recipe

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Chilli Garlic Paneer
Ingredients ground to a semi smooth paste
Kashmir red chillies - 6
Garlic - 8 cloves of garlic or add according to your taste
Salt to taste
Sugar - 1 tsp
Vinegar - 1 &1/2 tbsp
Soy sauce - 2 tbsp
( Add very little water and grind the above ingredients to a semi smooth paste)
Other ingredients
Cubed paneer - 1 cup heaped
( I have used homemade paneer click HERE for the recipe)
Chopped onion - a handful
Chopped spring onions - a handful
Oil - 6 tsp
Method
Heat oil in a pan fry onion and spring onions till light brown.
Now add the ground paste and saute till oil separates the masala.
Lower the flame add the paneer cubes and gently mix till all the paneer cubes are well coated.
Switch off the stove garnish with some spring onions.
Best served as an appetizer or with roti or fried rice.

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Tuesday, October 2, 2018

Zucchini Halwa Recipe / Easy Zucchini Halwa / Halwa Recipes

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Zucchini Halwa
Ingredients
Shredded zucchini-2 cups
(squeeze out the water)
Sugar-3/4 cup
Khoya/Mawa-1/4 cup
Milk-1/2 cup
Cardamom powder-1/2tsp
Ghee-3tbsp
Fried nuts in ghee-1tbsp
Green food colour-a few drops(optional)
Saffron strings (optional)-little
Method
Heat ghee in a pan fry the zucchini till raw smell has completely disappears,
Pour milk & cook till it has evaporated.
Now add the sugar,food colour,khoya,cardamom powder & fried nuts,mix it well till the ghee separates the pan.
Garnish with saffron strings & serve the halwa warm.

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Monday, October 1, 2018

Badam Carrot Coconut Burfi / Almond Carrot Coconut Burfi - Indian Sweet Recipes

images of Badam Carrot Coconut Burfi / Almond Carrot Coconut Burfi
Badam Carrot Coconut Burfi
Ingredients ground to a thick smooth paste
Almonds - 1/2 cup
( soak it in hot water for 1 hour and remove the skin)
Grated carrot - 1/2 cup
Fresh grated coconut - 1/2 cup
Milk - 1 cup
Cardamom - 6
Nutmeg - a pinch
( Grind all the above mentioned ingredients to a smooth thick paste.Mix the saffron into the mixture.Measure the paste and take the same amount of sugar.I got 2 & 1/2 cups paste so i took 2 & 1/2 cups sugar/This sweetness was perfect for our family)
Other ingredients
Sugar - 2 & 1/2 cups
Saffron - a generous pinch
Oil - 1 tbsp
Ghee - 4 tbsp
( mix oil and ghee together in a bowl)
Method
Heat a non stick pan add the sugar and 1/2 cup of water let the sugar dissolve.
Keep stirring till its 2 string consistency, this will not take much time.
Now pour the ground paste reduce the flame and keep cooking till the mixture has become thick.the consistency will look like a thicker batter than a dosa batter.Do not add ghee till you reach this stage. ( this will take some time and be careful about the splash).
At this stage start adding the oil/ghee and keep mixing till the mixture leaves the sides of the pan and has completely absorbed the ghee.
Immediately pour it on a greased tray and cut it into desired shapes while still warm.

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