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Tuesday, April 7, 2009

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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