Search A Recipe/Dish

Monday, February 28, 2011

Almonds In White Kurma

Tempering
Oil-3tsp
Cloves-2
Cardamom-3
Bay leaf-1
Cinnamon-a small piece
Fennel powder-1/4tsp
Turmeric powder-little
Shajeera-1/8tsp
Other ingredients
Chopped onion-1/4
Slit green chillies-4
Coriander leaves-little
Blanched almonds-a hand full
Salt to taste
Ingredients ground to a smooth paste
Poppy seeds-1tsp
Coconut-2 tsp
Curd-1tbsp
Almonds-5
Pottukadalai(roasted gram dhal)-2tsp
Method
Heat oil in a pan & temper it.Add onion,green chillies,almonds & salt,fry till light brown.Pour the ground paste,add required amount of water.Cook the gravy till raw smell goes off & its thick.Switch off the gas,garnish it with coriander leaves & serve it hot with rice.





Thursday, February 24, 2011

Stuffed Kataifi

Today I am celebrating My Blog's 2nd Birthday.I thank each & everyone for making this a success & for your encouragement & support.

Ingredients
Loosened Kataifi pastry, thawed -1/2 packet
(Kataifi is a Middle Eastern pastry made from shredded phyllo dough)
Melted butter-1/2 cup
Filling
Chopped dates-15
Chopped almonds,cashew nuts,walnuts,pistachio-each a handful
Cinnamon powder-1/8tsp
Sugar-4tsp
( mix everything together )
Syrup
Honey -3/4 cup
Sugar-2 cups
Water-2 & 1/2 cups
Cinnamon powder-less than 1/8tsp
Lemon juice-1tbsp
(Add all the ingredients in a pan and bring to a boil, then simmer over medium heat for 15 minutes. Keep the syrup hot until your Kataifi has cooled from the oven )
Method
Grease a baking tray with butter.Spread a thick layer of the kataifi pastry.Pour 1/2 of the butter evenly on top of the pastry.Sprinkle the filling generously on top,again put the remaining pastry to cover the nuts.Pour the remaining butter evenly on the pastry.Bake it at 350 deg. for 30 minutes or till top is slightly golden brown.While still warm pour the hot syrup on top,let it spread evenly.Cool,cut & serve it.

Sunday, February 20, 2011

Stuffed Bhindi

Stuffing ingredients
Red chilly powder-1 tbsp
Coriander powder-1tsp
Roasted jeera powder-1tsp
Turmeric powder-1/2tsp
Salt to taste
Dessicated coconut powder-1 & 1/2tbsp
Besan-2tbsp
Chopped coriander leaves-2tsp
Amchur powder-1/8tsp
(dry mango powder)
Sesame seeds-1tsp
Oil-1tsp
(mix all the above ingredients in a bowl & keep it ready)
Other ingredients
Bhindi(Okra/Lady's finger)-35
(cut the head & make a deep slit)
Tempering
Oil-8tsp
Curry leaves-little
Hing-1/2tsp
Method
Carefully stuff some mixture into the bhindis without breaking the slits.Heat oil in a pan & temper it.Arrange the bhindis inside the pan add the left over stuffing if any on top.Sprinkle very little water ,cover & cook it in slow flame till masala is well cooked & bhindis are soft on all sides.Serve it with roti.

Sunday, February 13, 2011

Chicken Kheema Mutter

Ingredients
Chicken kheema-2 cups
(ground chicken)
Frozen peas-1 cup
Chopped tomato-2
Chopped onion-1/4
Chopped green chillies-2
Curry & Coriander leaves- little
Ginger & Garlic paste-1 tsp
Salt to taste
Turmeric powder-1/4tsp
Chilly powder-1/4tsp
Tempering
Oil-2tsp
Shajeera-1/2tsp
Dry roast & powder
Pepper-1/2tsp
Poppy seeds-1tsp
Cloves-5
Cardamom-3
Cinnamon-a small piece
Fennel seeds-1/2tsp
Method
Heat oil in a pan temper it.Add onion & green chilies fry it till light brown.Add the ginger/garlic paste & tomato,fry till well mashed.Add the dry powders,salt,peas & kheema,sprinkle some water cover & cook it till done.Add the ground powder,curry & coriander leaves,fry till oil separates the pan.Serve it with roti or rice.



Sunday, February 6, 2011

Apple-Cinnamon Upside-Down Cake

Today I am celebrating my 8ooth post.......Enjoy!!!!!!!!!!!


Ingredients for base
Red apple-3 medium size
(slice & toss it with 1tsp of lime juice)
Brown sugar-1/2 cup(less 2tsp)
Butter-2tbsp
Batter
Maida(All purpose flour) -1 & 1/2 cup
Baking powder-1 & 1/2 tsp
Salt-1/2 tsp
Cinnamon powder-1/2tsp
Sugar-1/2 cup
Egg-2
Vanilla essence-1tsp
Milk-1/2 cup
Method
Grease a 9''round cake pan with 2tbsp of butter & sprinkle the brown sugar on top.Arrange the apples on top.Sieve flour, baking powder, salt, and cinnamon keep it aside.Cream butter with sugar until light and fluffy. Add eggs and vanilla essence beat until incorporated. With mixer on low speed, alternately add the flour mixture and the milk,mix till blended.Pour the batter on top of the apples & bake at 350 degree for 45 minutes or till done.Cool completely before cutting.
Courtesy: Martha Stewart




Thursday, February 3, 2011

Tofu Paratha

Ingredients
Whole wheat flour-2 cups
Crumbled firm tofu-1 cup
Salt to taste
Red chilly powder-1tsp
Coriander powder-1/2tsp
Turmeric powder-1/4tsp
Kastoori methi-3tsp
Black sesame seeds-1tsp
Curd-1tbsp
Oil-to cook paratha
Method
Mix all above ingredients together.Sprinkle some water & knead it to a soft dough.Take a small ball, roll it out into thick circles.Cook on a tawa with little oil brushed on both sides till done.Serve it with raita or any side dish.

Monday, January 31, 2011

Channa Pulao

Ingredients ground to a smooth paste
Onion-2tbsp
Tomato-1
Salt to taste
Turmeric powder-1/8tsp
Coriander powder-1/2tsp
Green chillies-3
Mint-a handful
Poppy seeds-1/2tsp
Coconut-1tbsp
Garam masala-1/4tsp
Ginger & garlic paste-1/2tsp
Other ingredients
Channa-1 cup
(soaked overnight)
Basmati rice-1 cup
Water-2 cups
Tempering
Oil-4tsp
Ghee-2tsp
Cashew nuts-8(optional)
Jeera & Shajeera-1/4tsp each
Cinnamon-a small bit,Cloves-2,Cardamom-1,Bay leaf-1
Method
Heat oil & ghee in a pan & temper it.Add the ground masala & fry it till raw smell disappears & oil separates the pan.Add the rice,channa & water,cook it till done.Serve hot with raita.



Sunday, January 23, 2011

Red BellPepper Cutney Recipe / Capsicum Chutney Recipe / Side dish for Idli & Dosa

Red BellPepper Cutney rECIPE / Capsicum Chutney Recipe / Side dish for Idli & Dosa

Ingredients
Red bell pepper (Capsicum) chopped-1 big
Chopped onion-1/2
Red chilly paste-2tsp
Dessicated coconut-2tsp
Tamarind paste-1tsp
Salt to taste
Tempering
Oil-2tsp
Mustard & Uraddhal-each-1/2tsp
Hing-1/4tsp
Curry leaves-little
Red chillies-2
Jeera-1/4tsp
Method
Heat 1tsp of oil in a pan fry above ingredients till raw smell goes off.Cool & grind it to a smooth paste.Temper it.Serve with any tiffin or use as dip.

Thanks for visiting !



Dry Chinta Chiguru(Tender Tamarind Leaves) Puliyohara/Puliyodharai

Ingredients dry roasted & powdered
Coriander seeds-1tsp
Channa dhal-1tsp
Mustard-less than 1/8tsp
Methi seeds-15
Sesame seeds-1tsp
Hing-1/4tsp
Other ingredients
Dry chinta chiguru coarsely powdered-5tsp
(dry tender tamarind leaves)
Salt to taste
Turmeric powder-1/2tsp
Chopped onion-1tbsp
Slit green chillies-4
Curry leaves-little
Cooked rice-2 cups
Tempering
Oil-3tsp
Mustard-1/2tsp,Urad & Channa dhal-each 1 tsp,Jeera-1/4tsp
Peanuts-a handful
Method
Heat oil in a pan temper it.Add onion,green chillies,chinta chiguru & curry leaves saute for a minute.Add the cooked rice & the ground powder & mix it well & serve it hot.

Sunday, January 16, 2011

Iceberg Lettuce Thogayal

Ingredients
Shredded iceberg lettuce-10 oz pck
Oil-1tsp
Channa,Urad dhal-each 1 tsp
Jeera-1tsp
Garlic -2
Curry leaves-little
Red chillies-3
Hing-a pinch
Tamarind paste-2tsp
Salt to taste
Desicated coconut-3tsp
Method
Heat oil in a pan & fry all above ingredients except lettuce till light brown.Switch off the gas & add the lettuce & mix it well in the heat.Cool & grind it to a smooth paste.Serve it with hot rice or any tiffin.
Print Friendly and PDF