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Wednesday, April 7, 2010

Cracked Wheat Pongal /Godhumai Pongal /Godhumai Kara Pongal

image of Cracked Wheat Pongal /Godhumai PongalIngredients
Cracked Wheat-1/2 cup
Yellow moongh dhal-1/3 cup
Water-3 & 1/2 cup
Salt to taste
Grated ginger-1tsp
Tempering
Ghee-2tsp
Slightly crushed pepper-1/4tsp
Slightly crushed Jeera-1/2 tsp
Curry leaves-little
Cashew nut broken into small pieces-12
Method
Heat a pressure cooker & fry the moongh dhal till nice smell comes out.Add the ginger,cracked wheat,salt & water.Cook it till done.Temper it,mix well & serve it with chutney.

Monday, April 5, 2010

Potato & Oats Poriyal

Ingredients
Boiled & cubed potato-1 big
Dry roasted & cooked broken oats-1/3 cup
Salt to taste
Turmeric powder-1/4tsp
Coriander powder-1/2tsp
Red chilly powder-3/4tsp
Crushed garlic-4
Curry & coriander leaves-little
Chopped onion-1/4
Tempering
Oil-3tsp
Mustard-1tsp
Urad & channa dhal-each 1/2tsp
Fennel seeds-1tsp
Broken red chillies-3
Method
Heat oil in a pan temper it.Fry onion,curry leaves & garlic till light brown.Add all the dry ingredients & fry a bit.Add the potato & oats & in low heat fry for 5 minutes.Garnish it with coriander leaves & serve it as a side dish for roti or rice.






Sunday, April 4, 2010

Tomato Soup

Ingredients
Big tomatoes-2
Chopped celery-2tsp
Chopped onion-2tsp
Garlic-2
Salt & pepper to taste
Butter-1tsp
Maida-1/2 tsp
Milk-3tbsp
Method
Cook tomato,onion,celery & garlic till mashed.Cool,grind & filter.Dilute & keep it aside.Heat a pan melt the butter fry the maida till light brown.Add the milk,seasonings & tomato puree.Give a nice boil.Switch off the gas, sprinkle some cheese(optional) & Serve it hot.

Wednesday, March 31, 2010

Quinoa Chutney

Ingredients
Quinoa-3tsp
Masoor dhal-2tsp
(or Thur dhal)
Urad dhal-1tsp
Jeera-1/2tsp
Red chillies-3
Grated coconut-1tsp
Hing-1/4tsp
Garlic chopped-1
Salt to taste
Oil-1tsp
Method
Heat oil in a pan fry all above ingredients till light brown.Cool,add water,salt & grind it to a smooth paste.Serve it with rice or any tiffin.







Tuesday, March 30, 2010

Dahi Aloo

Ingredients
Boiled & cubed potato-1 big
Coriander leaves for garnish
Blend everything together
Curd-1/2 cup
Red chilly powder-1/2tsp
Coriander powder-1/4tsp
Roasted jeera powder-1/4tsp
MDH Kitchen king masala-1/4tsp
Turmeric powder-a pinch
Grated ginger-1/4tsp
Salt to taste
Tempering
Oil-3tsp
Mustard-1/2tsp
Curry leaves little
Method
Heat oil in a pan & temper it.Add the aloo & fry a bit.Pour the curd mixture & cook it till dry Garnish it with coriander leaves.Serve it with roti.





Apple Lassi

Ingredients
Chopped small red apple-1
Blue agave sweetener-2tsp
(or sugar/honey)
Curd-1/2 cup
Nutmeg powder-a pinch
Ice cubes
Method
Blend everything in a mixi & serve it cold with ice cubes.

Sunday, March 28, 2010

Brinjal Fry

Ingredients to marinate
Oil-1tsp
Besan-1tsp
Coriander powder-1/2 tsp
Chilly powder-1tsp
Ginger & Garlic paste-1/2tsp
Turmeric powder-1/8tsp
Ajwain-1/4tsp
Salt to taste
Other ingredients
Brinjal -10 pieces
(cut into thin semi circles)
Oil-to fry
Method
Mix all the ingredients together,sprinkle very little water & make a paste.Apply it on both sides of the brinjal & keep it for 10 minutes.Shallow or pan fry till cooked & golden brown.

Thursday, March 25, 2010

Oats & Vazhlaipoo(Banana Flower) Usili / Vazhlaipoo Paruppu Usili / Paruppu Usili Recipe

Oats & Vazhlai Poo(Banana Flower) Usili / Vazhlai Poo Paruppu Usili recipe/ Paruppu Usili Recipe
Oats Vazhlaipoo Usili
Ingredients ground to a semi coarse paste
Soaked channa dal-1/3 cup
Red chillies-5
Salt to taste
(Steam the above mixture for 5 to 7 minutes.Cool & crumble it)
Other ingredients
Cleaned & finely chopped Vazhlaipoo/banana flower-1
Chopped onion-1tbsp
Curry leaves-little
Turmeric powder-little
Dry roasted & cooked oats-1/3 cup
Tempering
Oil-3tsp
Fennel seeds-1tsp
Mustard-1tsp
Jeera/cumin-1/4tsp
Urad dal-1tsp
Hing-a pinch
Method
Heat oil in a pan temper it.Fry onion,turmeric powder,salt,vazhlai poo & curry leaves till slightly cooked.
Sprinkle very little water & in low flame cook till done.
Add the crumbled dal mixture & cooked oats,toss well till everything is mixed well.
Garnish with coriander leaves & serve it with rice as a side dish.

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Monday, March 22, 2010

Quinoa Ven Pongal

Ingredients
Quinoa-1 cup
Yellow moongh dhal-1/2 cup
(I used slit green moongh dhal)
Grated ginger -1/2tsp
Salt to taste
Turmeric powder-1/8tsp
Water-3 & 1/2 cups
Tempering
Jeera & Crushed black pepper-each-1/2tsp
Curry leaves-little
Ghee-1tbsp
Cashew nuts-2tsp
Method
Heat a pressure cooker dry roast moongh dhal till light brown colour & nice aroma comes out.Add the quinoa,turmeric powder,salt,ginger & water,cook it till done.Temper it,mix it well & serve it hot with any chutney.


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