Search a recipe

Tuesday, October 22, 2013

Pakodi Ke Kadi/Kadhi

Ingredients for gravy
Curd-1 cup
Water-3 cups
Turmeric powder-1/2tsp
Salt to taste
(Beat all above ingredients together,make sure there are no lumps, keep it aside)
Methi-less than 1/8 tsp
Red chillies-3
Curry leaves-little
Bay leaf-1
Red chilly powder-1/2tsp
Other ingredients
Left over cabbage pakodis/pakoda-1 cup
Heat oil in a pan & temper it.Pour this besan mixture into the pan,in a medium flame bring it to a boil.Switch off the flame & add the pakodi/pakoda.let the pakodi get absorbed into the kadhi/kadi & serve it with rice.

Kerala Avial Recipe / Aviyal Recipe / Kerala Style Aviyal Recipe / Kerala Mixed Vegetable Curry with Coconut and Yogurt

Step by step method/picture to make Avial (Kerala Style),Sadya recipe..
images of Kerala Avial Recipe / Aviyal Recipe / Kerala Style Aviyal Recipe /  Kerala Mixed Vegetable Curry with Coconut and Yogurt
Vegetables -2 cups
(pumpkin,flat beans,carrot,raw plantain,drumstick,kovakai,or any vegetable of your choice cut into any size)
Curd-1/2 cup
Turmeric powder-1/2 tsp (optional)
Salt to taste
Grinding ingredients
Coconut-1/4 cup
Jeera/cumin-1 &1/4 tsp
Green chillies-3
Coconut oil - 4 tsp
Mustard-1 tsp
Curry leaves-little

Put all the cut vegetables in a pan.
Pour little water add salt and cook the vegetables till cooked.
Do not over cook & mash the vegetables.
Add the ground masala & give a boil (add salt if needed at this stage).
Once its thick switch off the stove.
Heat oil in a pan & temper it with mustard and curry leaves.
Once the vegetables are warm add curd & the tempering,mix & serve it with rice.

Thanks for visiting !

Saturday, October 19, 2013

Semiya Kesari Recipe / Vermicelli Kesari Recipe

Step by step method/picture to make semiya/vermicelli kesari..
photo of Semiya Kesari (Vermicelli Kesari)Semiya Kesari Recipe / Vermicelli Kesari Recipe
Semiya Kesari
Semiya/Vermicelli -1 cup
(I used the Bambino semi thick variety)
Sugar-3/4 cup
Cardamom powder-1/2tsp
Cashew nuts-1tbsp
Ghee-2 to 3tbsp
Water-1 & 1/2 cups
Saffron-a generous pinch
Yellow food colour-a pinch
Semiya Kesari
Heat 1 tsp of ghee in a pan, fry the nuts & raisins till light golden brown ,keep it aside.
In the same pan heat 3tsp of ghee add the vermicelli/semiya & in low flame fry till its light golden brown in colour.
Mean while boil water,add food colour to it.Add this boiling water to the fried semiya,cover & in low flame cook till it all water has been evaporated & cooked.
Add remaining ghee & sugar,give a nice stir.
Add the saffron soaked in milk & the fried nuts.Cook this mixture till its semi dry.
Switch off the stove & serve it warm.
a) Make sure you fry the semiya till light brown.
b) Do not add too much water otherwise it well get mashed up.
c) For extra taste you can also add rose essence if you like the smell of it.

Thanks for visiting !

Monday, October 14, 2013

Cabbage Egg Puttu

Ingredients for tempering
Oil-3 tsp
Mustard & Jeera/Cumin-each 1/2 tsp
Other ingredients
(Beat it with little salt & turmeric powder)
Chopped cabbage-2 cups
Chopped green chillies-1
Grated ginger-1/4tsp
Chopped onion-1/4 cup
Chopped coriander leaves-2tsp
Curry leaves-little
Garam masala-1/4tsp
Pepper powder-1tsp
Coriander powder-1/2tsp
Heat oil in a pan temper it.Fry onion,green chillies,curry leaves & ginger till light brown.Add the cabbage & all dry ingredients,fry a bit.Sprinkle very little water ,cover & cook till the vegetable is soft.Pour the beaten eggs & give a good stir,so that all ingredients are mixed well.keep stirring until the egg is fully cooked with the cabbage.Garnish it with coriander leaves.Best served with roti or plain rice.

Wednesday, October 9, 2013

Kollu/Horse Gram Sundal

Navarathri/Navratri special recipe 
photo of Kollu/Horse Gram Sundal

Kollu/Horse gram-1/2 cup
(soak it over night in water,next day cook it with little salt till done.Drain excess water if any .Keep it aside)
Ingredients dry roasted & powdered
Channa dhal-1/2tsp
Coriander seeds-3/4tsp
Red chillies-1
Hing-a pinch
Curry leaves few
Heat oil in a pan add mustard once it splutters add the cooled kollu/horse gram. Toss it well switch off the stove & add the ground powder,mix it well & serve.

Monday, October 7, 2013

Jeera Rice (A simple Jeera Rice)

Step by step method/picture to make a simple & quick Jeera rice,cumin flavoured rice...

photo of Jeera Rice (A simple Jeera Rice)

Basmati rice-1 cup
Salt to taste
Jeera & Shajeera together-1tsp
Water-2 cups
Heat ghee in a pan fry jeera/shajeera till nice aroma arise.Add the washed rice & fry for a minute.Add water & salt ,cover & cook the rice till done.serve it with any side dish you like.

Friday, October 4, 2013

Channa Dhal / Kadalai Paruppu Sundal

Navarathiri/Navratri Special..

photo of Channa Dhal / Kadalai Paruppu Sundal

Channa dhal/Kadalai paruppu-1/2 cup
Salt to taste
(Soak channa dhal for 30 minutes & cook it with salt.Do not over cook,if any excess water drain it)
Curry & coriander leaves-little
Lemon juice-1/4tsp
Grated coconut-2tsp
Oil-1/2 tsp
Chopped green chillies-1
Red chillies-1  (optional)
Mustard & urad dhal together-1/2tsp
Hing-a pinch
Heat oil in a pan temper it.Add the cooked dhal,coriander/curry leaves & coconut ,toss it well.Switch off the stove add lemon juice mix & serve.

Thursday, October 3, 2013

Green Moongh Dhal/Green Gram Dhal/Pachaipayiru Sundal

Navarathiri/Navratiri Special

photo of Green Moongh Dhal/Green Gram Dhal/Pachaipayiru Sundal

Green gram dhal-1/2 cup
(soak it overnight,pressure cook it with little salt.Do not over cook the dhal,drain out any excess water)
Salt to taste
Curry & coriander leaves-few
Grated coconut -1tbsp
Mustard seeds-1/2tsp
Chopped green chillies-1
Grated ginger little
Heat oil in a pan temper it.Add the cooked dhal & toss it well.Switch off the stove add the coconut,curry & coriander leaves.Mix well & serve.

Wednesday, October 2, 2013

Green Peas/Pachai Pattani Sundal

Navarathiri / Navratri special sundal.

photo of Green Peas/Pachai Pattani SundalIngredients
Dry green peas-1/2 cup
(soak in water for overnight)
Salt to taste
(pressure cook peas with little salt & very little water for 1or 2 whistle,make sure you don't over cook.remove excess water if any)
Ingredients ground to a semi wet paste
Green chillies-1
Ginger a very tiny piece
Hing-a pinch
Curry & Coriander leaves for garnish
Heat oil in a pan & temper it,add the cooked peas & ground paste.Mix it well,switch off the stove & garnish it with Curry & Coriander leaves.

Tuesday, October 1, 2013

Red Chori Sundal

Navarathiri / Navratri Special..

photo of Red Chori Sundal

Red chori-1/2 cup
(soak it overnight)
Salt to taste
Grated coconut-1tbsp
Coriander & Curry leaves-Little
Mustard & Urad dhal-together-1/2tsp
Chopped green chillies-1
Chopped ginger-less than 1/8tsp
Boil the red chori with little salt & water,may be one whistle in a pressure cooker.Drain any excess water & keep it aside.Heat oil in a pan & temper it.Add the cooked red chori & coconut,toss it well.Garnish it with curry & coriander leaves & serve.

Print Friendly and PDF