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Friday, July 26, 2019

Thooduvalai Pudina Thogayal / Pudina Thooduvalai Thuvaiyal / Thooduvalai Chutney

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Thooduvalai Pudina Thogayal
Ingredients
Oil - 2 tsp
Urad dal - 1 tsp
Channa dal - 2 tsp
Green chillies - 2 or 3
Ginger - a small piece
Hing - 1/8 tsp
Tamarind - a small piece
Grated coconut - 1/8 cup
Salt to taste
Fresh mint leaves - a handful
Fresh Thooduvalai leaves - 25 leaves


Method
Heat oil in a pan fry urad dal,channa dal,green chillies and ginger till light brown.
Add hing,tamarind,mint and thooduvalai leaves fry till the leaves shrink,switch off the stove.
To this add salt and freshly grated coconut mix well and let it cool.
Put the fried ingredients into a mixi jar pour very little water and grind it to a coarse or smooth chutney.Mix it with plain rice and enjoy!


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Monday, July 22, 2019

Varagu Arisi Curd Rice / Kodo Millet Curd Rice / Varagu Arisi Thayir Sadam / Millet Bagalabath - Millet Recipes

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Varagu arisi Curd Rice
Ingredients
Kodo millet / Varagu Arisi - 1/2 cup
Water - 1 & 1/2 cup
Salt to taste
Tempering
Oil or Ghee - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Jeera - 1/4 tsp
Chopped green chillies - 1
Chopped or grated ginger - 1/4 tsp
Curry leaves few
Chopped cashew nuts - 5
Hing - a generous pinch
Other ingredients
Chopped carrot - 1 tbsp
Chopped cucumber - 1 tbsp
Chopped coriander leaves few
Chopped raw mango - 1 tbsp
Milk - 1/2 cup
Curd - 1 cup


Method
Heat a pressure cooker and dry roast the millet till hot.Do not over fry and burn them.
Add water and salt pressure cook till done.Open the lid once cooled.
Transfer the cooked millet into a bowl,let it cool completely.


Heat ghee /oil in a pan and temper it with above ingredients,pour the tempering into the cooled millet.
Mix the vegetables,pour milk and curd mix everything till well combined.
Keep it in fridge and serve cold.

For more Millet recipes click HERE


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Tuesday, July 16, 2019

Meen Kulambu / Meen Kuzhlambu / Fish kuzhambu / Fish Gravy / South Indian Fish Curry

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Meen Kulambu
Ingredients
Fish pieces - 8
( I used Tilapia)
Chopped Onion -1/4
Chopped Garlic-8
Curry & Coriander leaves -little
Tamarind juice diluted-2 cups
Drumstick - 6 small pieces ( optional)
Ingredients for tempering
Sesame oil-2 tbsp
Vadagam -2tsp
(or add mustard,methi , jeera each 1/4 tsp)
Ingredients for grinding
Onion-1/4
Green chilly- 4
Ginger-1/4''
Jeera-1tsp
Curry leaves - few leaves
Salt to taste
Coriander powder-1 tsp
Chilly powder-2 tsp
Turmeric powder - 1/4 tsp
(add all the ingredients in a blender and grind to a smooth paste)


Method
Heat oil in a pan and temper it with above ingredients.
Add onion,garlic & curry leaves,fry till light brown.
Add the ground masala fry till oil separates the masala.
Now pour the tamarind juice & cook till raw smell goes.
Add the fish pieces the drumsticks,close it with a lid and cook in low flame till cooked.
Switch off the stove & garnish it with curry & coriander leaves.


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Monday, July 15, 2019

Chinese Bhel Recipe / Crispy Noodle Salad / Schezwan Fried Noodle Bhel - Indo Chinese Street Foof Recipe

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Chinese Bhel
Ingredients
Schezwan sauce - 2 tsp
Vinegar - 1/2 tsp
Chilly paste - 1/4 tsp
Soy sauce - 1/2 tsp
Vegetables cut into thin strips - 1 cup
( I used capsicum,carrot,cabbage)
Chopped spring onions - 1 tsp
Fried Hakka noodles - 1 & 1/2 cups crushed



Method
Pour water in a wide pan add 1 tsp oil and some salt.when boiling add the Hakka noodles and cook according to the instruction on the pack.Strain the noodles,wash it in cold water and spread it on a plate to cool.
Sprinkle 1 tsp of corn flour(optional) and mix well so all the noodles are well dusted.
Heat oil in a pan and add some noodles and deep fry in batches till crisp and golden brown on both sides.remove it on a kitchen tissue.Your fried noodles are ready.


Take a bowl add all the above ingredients and gently mix till everything is well combined.
Sprinkle some spring onions and serve immediately.

Note:
There is no actual measurement for the ingredients,add everything according to your taste.




Schezwan sauce video


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Wednesday, July 10, 2019

Pumpkin Soup / Yellow Pumpkin Soup / Pumpkin with Coconut Milk- Healthy Soup Recipes

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Pumpkin Soup
Ingredients
Yellow Pumpkin cubes - 3 cups
( seeds and skin removed)
Onion - 1/2 cup cubed
Garlic chopped - 3
Salt and Pepper to taste
Thick coconut milk - 1/4 cup
Stock/Broth/Water as needed
Olive oil - 1 tsp
Curry powder - 3/4 tsp
Garnish
Olive oil - 1 tsp
Chilly flakes - 1/2 tsp
Chopped garlic - 2
( heat oil in a pan and fry garlic and chilly flakes till light brown,keep it aside)


Method
Heat oil in a pressure cooker add garlic,pumpkin and onion fry for a minute.
Add salt,pepper powder,curry powder and mix it well.Pour broth or water and pressure cook till soft.
Open the pressure cooker lid and let the cooked mixture cool completely.
Put it into a blender add the coconut milk and blend to a smooth liquid.
Transfer the blended soup into a pan and some water or stock and in medium high flame keep stirring and bring it to a boil and switch off immediately.
Once coconut milk is added do not boil too much as they may curdle.
Pour the garnish into the soup,mix and serve hot.


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Monday, July 8, 2019

Dahi Bhindi Recipe / Dahi Wali Bhindi Recipe / Dahi Aur Bhindi Recipe / Okra In Yogurt Gravy

images of Dahi Bhindi Recipe / Dahi Wali Bhindi Recipe / Dahi Aur Bhindi Recipe / Okra In Yogurt Gravy
Dahi Bhindi
Tempering Ingredients
Oil - 2 tbsp
Ghee - 1 tbsp
Jeera/Cumin - 1 tsp
Ingredients ground to a smooth paste
Onion - 1 medium size
Tomato - 2
Cashew nuts - 15
Ginger and garlic - 1 tbsp
(Grind it to a smooth paste,do not add water while grinding )
Gravy ingredients
Thick curd - 1/2 cup
(make sure curd is not sour)
Salt to taste
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Jeera powder - 1/2 tsp
Garam masala - 1/2 tsp
Besan - 1 tsp
( Whisk all the above ingredients together and keep it aside )
Other ingredients
Bhindi/Okra - 1 pound
Salt to taste
Turmeric powder - 1/4 tsp
Oil - 3 tsp



Method
Wash wipe and chop the bhindi into medium size pieces.
Heat oil in a pan add the bhindi,salt and turmeric powder in medium high flame fry till they change colour.Transfer to a bowl and keep it aside.
In the same pan add ghee and oil temper it with jeera.
Now add the ground paste and saute till raw smell has completely disappeared and oil has separated the masala.
Now reduce the flame and add the whisked curd mixture,quickly mix it well.
Now pour some water fried okra and cook till gravy is thick.
Switch off the stove and garnish with coriander leaves ( optional)
Best served as a side dish for Roti or Jeera rice.


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Saturday, July 6, 2019

Roasted Pumpkin / Spicy Roasted Pumpkin / Baked Pumpkin

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Baked Pumpkin
Ingredients
Yellow pumpkin - 2 or 3 cups
( Cut into big cubes with skin on or any size you wish)
Salt and pepper to taste
Red chilly powder - 1/2 tsp
Grated garlic - 3
Oregano - 1/2 tsp
Dry basil - 1/4 tsp
Chopped fresh parsley - 1 tsp
Olive oil - 1 tbsp


Method
Wash and cut the pumpkin,remove seeds and cut into any size you like.
Put it in a plate to this add garlic,red chilly powder,salt,pepper powder,oregano,basil,parsley and oil.
Massage the pumpkin pieces till everything is well coated.Keep it covered for 2 to 3 minutes.
Line a baking tray with an aluminum foil and spread the pumpkin evenly.
Bake at 400 deg F for 10 minutes or depending upon the size of the pieces ( each oven is different so keep an eye).
Remove it from the oven and mix once and in broil mode roast it for another 5 minutes.
Your baked pumpkins are ready to serve.


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Thursday, July 4, 2019

Gangavalli Kura Tomato Fry / Gangavalli KuraTomato Curry / Purslane Leaves Fry

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Gangavalli Kura Tomato Fry
Tempering
Oil - 2 tsp
Mustard - 1 tsp
Jeera/Urad dal/Channa dal - each 1/2 tsp
Other ingredients
Chopped Gangavalli kura/Purslane leaf - 1 small bunch
Chopped onion - a handful
Chopped garlic - 4
Tomato - 1 big
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Salt to taste
Method
Heat oil in a pan and temper it with above ingredients.
Add the chopped onion and garlic saute till light brown,Now add the chopped tomatoes and all the dry masala powders.Mix well and fry till tomatoes are well mashed.
Add the washed and chopped gangavalli kura and fry for a minute.
Cover it with a lid and cook till raw smell has disappeared and the curry is dry.
Switch off the stove and best served as side dish for plain rice.

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