Vendakkai Pachadi / Bendakaya Perugu Pachadi / Vendakai Thayir Pachadi / Bhindi Raita / Okra Raita

Vendakkai Pachadi

Ingredients

Chopped okra/bhindi/vendaikkai -10

Curd - 1/2 cup

Salt to taste

Chopped coriander leaves-few

Oil - 2 tsp

Tempering

Oil-1tsp

Mustard-1/2 tsp

Urad dal -1/4 tsp

Jeera - 1/8 tsp

Curry leaves-few

Hing-a pinch

Chopped green chilly or dry red chilly-1

Method

Beat curd with salt and keep it aside.

Heat oil in a pan & temper it with above ingredients. Add the cut okra and fry till soft.

You can also deep fry the bhindi till crisp and add it to the curd.

Cool and pour the tempering into the curd mixture, add chopped coriander leaves.

Mix well & serve as a side dish for rice.

Note:

I have sprinkled red chilly powder just for decoration.

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Achari Baingan Recipe / Achaari Baingan Recipe / Eggplant in Picking Spices

Achari Baingan

Ingredients

Long purple brinjal/ Eggplant-1

(cut into finger size strips)

Salt to taste

Chilly powder-1/2tsp

Turmeric powder- 1/4 tsp

Tomato-1

(make a puree)

Ginger & garlic paste-1/4tsp

Amchur/ Dry mango powder-1/4tsp

Tempering

Oil-3 tbsp

Mustard-1/2tsp

Methi/ Fenugreek seeds-6

Methi & Jeera powder- each 1/4tsp

Somph / Fennel seed powder-1/2tsp

Method

Heat 2 tbsp of oil in a pan, add the brinjals,salt & turmeric powder.
Fry the brinjals till light brown,make sure you don't break the pieces,keep it aside.
Heat remaining oil in the same pan temper it with above ingredients.
Add the ginger/garlic paste,salt,chilly powder,amchur powder & tomato puree.
Fry till the raw smell disappears & the whole mixture is almost dry & oil separates the masala.
Now add the brinjals stir gently till all the pieces are well coated with the masala.
Switch off the stove & serve it with roti or rice.

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Mixed Vegetable Poriyal Recipe / Easy Vegetable Poriyal - Simple South Indian Side Dish

Mixed Vegetable Poriyal

Ingredients

Mixed Vegetables - 1 Cup
(I used chopped carrot,beans,cabbage )

Salt -to taste

Turmeric powder-1/4 tsp

Hing-1/4tsp

Tempering

Oil-1tsp

Mustard-1/4tsp

Red chillies-1

Jeera/Cumin seeds-1/4tsp

Urad dal-1/4tsp

Curry leaves-little

Shredded Coconut-1/2 tbsp

Method

Heat oil in a kadai temper it with above ingredients.
Now add the mixed vegetables,salt,hing & turmeric powder,saute for a minute.
Sprinkle little water cover it with a lid & cook till done.
Add the coconut fry for a minute,switch off the stove.
Garnish with curry & coriander leaves,
Best served with plain rice.

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Vegetable Nuts Couscous Recipe / Couscous with Vegetables & Nuts

Vegetable Nuts Couscous

Ingredients
Couscous-1 cup
Boiling water or Vegetable stock-2 cups
Olive oil-3tsp
Salt to taste
Jeera powder/cumin powder-1/2tsp
Chopped vegetables-2 cups
(I used sweet red peppers,carrots,broccoli,peas)
Chopped onion-2tsp
Chopped garlic-3
Sliced almonds-1tbsp
Raisins-1/2 tbsp
Lime juice-2tsp
Chopped coriander leaves-little for garnish
Method
Heat oil in a pan fry garlic & onion till transparent,add the vegetables,raisins & almonds give a toss.
Add the salt,jeera powder & couscous,fry for a minute.
Reduce the flame & add boiling water or stock,cover it with a lid.
After a minute switch off the stove,the couscous will get cooked in the remaining heat.
Take a fork & fluff it up so that it does not get mashed up.
Add the lime juice & give a mix.
Garnish it with coriander leaves & serve.
Note:
Add nuts & vegetables of your choice.

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Mughlai Vegetable Kurma Recipe / Mughlai Vegetable Korma Recipe / Vegetable Kurma Mughlai Style

Mughlai Vegetable Kurma

Ingredients to be deep fried
Cubed potato-1 large
Broccoli florets-1 cup
French beans cut into 1/2''-1 cup
Cubed capsicum-1 cup
(deep fry all the vegetables separately till almost done)

Note: (If you don't want to deep fry the vegetables then just smear some oil on the vegetables & bake them till it shrinks )

Tempering ingredients
Bay leaf-1
Cinnamon-a big piece
Cardamom-2
Cloves-4
Whole pepper-5
Shajeera-1/2tsp
Chopped green chillies-3
Grated ginger-1/2tsp
Ghee-2tsp
Other ingredients
Beaten yogurt/curd-1/2 cup (do not use sour curd)
Cashew nut -1/3 cup
(soak it in water for 10 minutes & grind to a smooth paste)
Turmeric powder-1/2tsp
Salt to taste
Chilly powder-3/4tsp
Coriander powder-1 tsp
Rose water-1tsp (i didn't use instead sprinkled 1/4 tsp of garam masala)
Method
Heat ghee in a pan & temper it with above ingredients.
Switch off the stove & add the dry masala powders,saute for a minute.
Pour the curd,stir it well.
Switch on the stove & add the cashew nut paste & 1 cup of water.Give a boil now add the vegetables,salt & cook till oil shows out in the gravy.
Switch off the stove & sprinkle the garam masala.
Best served with roti or jeera rice..

Inspired by Maayeka

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Manathakkali Keerai Masiyal Recipe / Keerai Masiyal Recipe

Manathakkali Keerai Masiyal

Ingredients

Manathakkali keerai chopped-2 cups

Masoor Dal or Thoor Dal-1/2 cup
( I used Masoor dal)

Turmeric powder-1/2tsp

Salt to taste

Chopped garlic-2

Chopped onion-1/2

Chopped tomato-2
Chopped green chillies -2

Tamarind - a small piece

Tempering

Oil-2tsp

Mustard-1/2tsp

Jeera / Cumin-1tsp

Urad dal-1/2tsp

Red chillies-2

Hing-1/2tsp
Crushed Garlic -1
Curry leaves few

Method

Pour 1 tsp of oil in a pressure cooker add onion,tomato,green chillies,garlic & keerai.
Saute for few minutes to remove the slight bitterness from the keerai.
Now add the washed dal,turmeric powder, tamarind piece & required amount of water.Pressure cook till soft,
Open the lid add salt & mash it well.
Heat oil in a pan & temper it with above ingredients.
Pour this into the keerai & mix them well.
Best served with plain hot rice !

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Jell-O Ambrosia Recipe - Easy Dessert Recipe

Jello O Ambrosia

Ingredients
Jell-O - Lemon Flavour Gelatin - (3 oz ) One packet
Jell -O - Orange Flavour Gelatin - (3 oz ) Two packets
Canned crushed pineapple - ( 20 oz ) One can
Canned Mandarin oranges - ( 15 oz) Two cans
Topping
Cool whip/whipping cream - ( 8 oz) One Tub
Mini marshmallow - 2 cups
Cherries for decoration
Method
Follow the instructions for making the Jello from the back of the Jello-O pack.
Mix both the flavours into a large bowl.
Drain the syrup from both the fruit cans.Mix the crushed pineapple & the Mandarin oranges into Jello liquid.
Pour this into a long glass tray & keep it in refrigerator to set.It will take about 4 to 5 hours.
Mix the cool whip with the mini marshmallows.
Spread this on top of the set Jello -O fruit tray.Refrigerate again for another 30 minutes.
Decorate with cherries,cut & serve them cold.
Note:
a) For garnishing you can also use finely grated cheese.
b) You can also mix sour cream/cream cheese to the cool whip topping.
c) Toasted coconut can also be added to the cool whip to give a crunch.Make sure the coconuts are cool while adding.

Inspired by: framedrecipes

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Cauliflower Au Gratin Recipe / Cauliflower In White Sauce Recipe / Cauliflower Bake Recipe

Cauliflower Au Gratin

Ingredients
Cauliflower florets-2 cups
(blanch the florets in hot water with little salt,drain & keep it aside.Do not over cook)
Salt & Pepper to taste
Parsley-1tsp
Bread crumbs-1/4 cup
Melted butter-1tbsp
Grated mozzarella cheese-2tbsp
Parmesan cheese-2 tbsp
Homemade White sauce/Bechamel sauce-1 cup

Method
Pour some white sauce in a baking tray arrange the blanched cauliflower on top.
Sprinkle some seasonings,parsley & Parmesan cheese,cover it with remaining white sauce,
Sprinkle the shredded cheese & bread crumbs evenly on top.
Pour 1tbsp of butter all over the top & bake it till the crust is slightly golden brown at 350 deg.F.
Serve it with toast or as an appetizer.


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Thirattipal Recipe / Pal Therattipal Recipe / Microwave Therattipal Recipe / Pal Khova Recipe / InstantThiratti Pal Recipe

This is my 1st guest post for my dear friend Usha who runs a blog called Mahaslovelyhome. Thanks once again to give me this opportunity to participate.

Check out the recipe for this easy sweet @ Mahaslovelyhome.

Thirattipal

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Microwave Roasted Cashew Nuts / 3 Minutes Microwave Roasted Cashew Nuts / Roasted Cashew Nuts Recipe

Roasted Cashew Nuts

Ingredients
Raw whole cashew nuts - 1/2 cup
Salt to taste
Ghee - 1/2 tsp
Pepper powder semi coarsely crushed - 1 tsp
Chaat Masala - 1/8 tsp
Method
Heat ghee in a wide microwave safe bowl for 30 seconds.
Add the cashew nuts to the ghee,mix it well to make sure the ghee is well coated to the nuts.
Microwave for 30 seconds,remove sprinkle the salt ,pepper powder & chaat masala.
Give a quick mix & microwave for 1 minute.For every 30 seconds give a mix.
Remove give a mix & put it back in microwave for last 1 minute.
Remove the bowl transfer to a plate for cooling & store it in an air tight container.

Note:
a) Every microwave power is different,so check for every 30 seconds interval  to make sure you don't burn the nuts.
b) You can reduce the pepper powder if you like ,I like to have them spicy.
c) Adding chaat masala is optional,my kids love the taste so I always add them.

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