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Saturday, December 14, 2013

Whole Green Moongh dhal Soup /Moong Dhal Soup Recipe / Moong Dal Shorba Recipe / Mung Dal Soup Recipe

image of Whole Green Moongh dhal Soup /Moong Dhal Soup Recipe / Moong Dal Shorba Recipe / Mung Dal Soup Recipe

Chopped ginger-1/2tsp
Chopped green chillies-1
Whole green moongh dhal-1/2 cup
(Soaked overnight)
Salt & Pepper to taste
Chopped coriander leaves-1tbsp
Turmeric powder-a pinch
Water/Broth/Stock required amount to dilute.
Heat oil in a pressure cooker temper it with jeera.Saute ginger & green chillies for 2 minutes,add the salt,pepper,turmeric powder & dhal.Cook it till the dhal is mashed.Cool & grind it to a smooth liquid.Dilute the soup with water or stock,give a boil & serve it hot garnished it with coriander leaves.

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Thursday, December 12, 2013

Eggless Sugar Cookies Recipe / Easy Sugar Cookies Recipe / Sugar Cookies Recipe / Christmas Cookies Recipes

image of Eggless Sugar Cookies Recipe / Easy Sugar Cookies Recipe / Sugar Cookies Recipe

Flour-2 cups
Butter-1 cup
Sugar-3/4 cup
Vanilla extract-2tsp
Water -2tsp
Chopped almonds-1 cup
( I used only 1/2 cup)
Powdered sugar-1/2 cup
Cream butter & sugar till smooth.To this mixture add the flour, vanilla essence & water,mix well.
Now  fold in the nuts,cover & keep the dough in the fridge for 3 hours.
Take it out from fridge & roll in small balls,slightly flatten it & bake in the oven at 325 deg for about 15-20 min. or till its light brown in colour.
Cool the cookies & sprinkle with powdered sugar, or put them in a zip lock cover & give them a good shake for the cookies to get coated and enjoy!!!!

Courtesy:My friend Kala....

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Tuesday, December 10, 2013

Potato Fry Recipe / Easy Aloo Fry Recipe / Easy Potato Fry Recipe with Less Oil

Potato Fry With Very Less Oil....

image of Potato Fry Recipe / Easy Aloo Fry Recipe / Easy Potato Fry Recipe with Less Oil

Ingredients for baking
Semi thick potato slices-1 large
(I cut it into smaller pieces)
Salt to taste
Red chilly powder-1/4tsp
Turmeric powder-1/8tsp
(mix all above ingredients together in a baking tray.Bake it in oven at 400 deg. till 3/4th cooked & keep it in broil for 5 minutes till its slightly crisp on top.It took 15 minutes for me in the small table top oven.Each oven is different so keep an eye on them,so that you don't burn the potatoes)
Mustard,jeera/cumin,urad dhal-each- each 1/2tsp
Chopped onion-1tbsp
Chopped curry leaves-little
Slit green chillies-1
Red chillies-2
Grated coconut-2tsp
Heat oil in a pan & temper it. Add the onions,green chillies & fry till its light brown,add the baked potatoes.Toss it well,sprinkle the coconut & give a quick mix.Now your potato fry is ready to eat with rice or roti!

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Monday, December 9, 2013

Pineapple Raita / Pineapple Raita Recipe

image of Pineapple Raita / Pineapple Raita Recipe
Chopped fresh pineapple-2 cups
Chopped coriander leaves-1tsp
Thick curds-1 & 1/2 cup
Salt,Red chilly powder,Chaat masala,Black salt & Roasted & powdered jeera/cumin powder- add according to your taste.
Beat the curd with all the dry ingredients,pour it on top of the pineapple & coriander leaves.Mix well & serve it cold.

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Saturday, December 7, 2013

Homemade Blueberry Lemon Preserve /Homemade Blueberry Lemon Jam

image of Homemade Blueberry & Lemon Preserve / JamIngredients
Fresh blueberries-2 cups
Lime juice-1tbsp
Water-1/4 cup
Sugar-1/2 cup
Nutmeg-a pinch
Cook all above ingredients(except lime juice) together for 10 minutes stirring in between till its almost mashed & thick.Switch off the stove & mix in the lime juice.Cool completely & store it in a clean bottle in fridge.Great spread for your bread.

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Dindigul Mutton Biriyani Recipe /Dindigul Thalapakatti Mutton Biryani Recipe / Thalappakattu Biryani Recipe / Dindugal Mutton Biriyani Recipe

Step by step method / picture to make Dindigul / Dindugal Thalappakatti Mutton Biryani / Biriyani.

images of Dindugal Mutton Biriyani Recipe /Dindigul Thalapakatti Mutton Biryani Recipe / Thalappakatti  Biryani Recipe

Jeeragasamba Rice -4 cups
(But i used Basmathi rice)
Mutton-1 & 1/2 pound
Salt to taste
Ghee-1 cup
Curd -2 cups
Chopped mint & Coriander leaves together -1 cup
Bay leaf-2
Fry it in 1tsp of ghee & make a smooth paste.
Green chillies-20 no.
Ginger & Garlic-2tbsp
Cinnamon broken into small pieces-25 no.
Cloves-20 no.
Small onion-20 no.
Big onion-1/2
Coriander powder-1/2tsp
Heat a pressure cooker,cook mutton with half of the ground masala,1/4 cup of ghee,salt & curd till done.
Heat a pan add the remaining ghee temper it with bay leaf,mint,coriander leaf & remaining ground masala.
Fry till ghee separates the masala, now add the rice fry for 2 minutes.
After fried add the rice mixture to the cooked mutton.Pour water & cook it till done( before adding water measure the liquid in mutton & then add water accordingly).
Serve it with onion raita.
Jeeragasamba rice gives better taste than basmathi rice for this particular type of biryani.
For 1 cup of rice add 1 & 3/4 cups of water so that the grains will be separate & biriyani will not become soggy .

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Simple Peas & Tofu Pulao Recipe / Peas & Tofu Pulao Recipe

image of Simple Peas & Tofu Pulao
Basmati rice-1 & 1/2 cup
Water-2 cups
Light coconut milk-1 cup
Chopped onion-3tsp
Slit green chillies-2
Chopped mint & coriander leaves-3tsp each
Ginger & Garlic paste-1/2 tsp
Salt to taste
Pulao/Biriyani masala -1/2 tsp
Frozen peas-a handful
Cubed firm tofu-1/2 packet of (14oz)
(you can replace tofu with paneer)
Heat oil & 1tsp of ghee in a pan fry onion,green chillies & ginger /garlic paste till transparent.Add other ingredients one by one & fry for 2 minutes.Add the rice,water & coconut milk check for salt.Cover & in low flame cook it covered it till done.Before serving add 1tsp of ghee on top ,mix & serve it with raita or any side dish.

Thursday, December 5, 2013

Putnala Podi /Pappula Podi Recipe / Pottukadalai Poondu Podi Recipe / Andhra Style Gun Powder / Roasted Channa Dhal & Garlic Powder Recipe

images of Putnala Podi /Pappula Podi Recipe / Pottukadalai Poondu Podi Recipe / Roasted Channa Dhal & Garlic Powder Recipe

Roasted channa dhal/ pottukadalai/putnala pappu-1 cup
Desiccated coconut-3tsp
Salt to taste
Red chillies-1 or 2
Take all the ingredients in a mixie and dry grind into a fine powder.Store it in an air tight container.Served best with hot rice & ghee.

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Wednesday, December 4, 2013

Raw Banana Chips / Kerala Nendran Vazhakkai Chips / Plantain Chips / Nendran Banana Chips

photo of Raw Banana Chips / Nendran Vazhakkai Chips
Raw banana / Plantain/Nendran Vazhakkai -3
(remove the skin,do not discard you can use it to make poriyal)
Salt to taste
Turmeric powder-1tsp
Coconut oil & Vegetable oil-each 1 cup
Cut the top & bottom portion of the raw banana.Make a long slit & peel off the skin.Wash & wipe it up well.Using a slicer slice it into very thin circles.Sprinkle the salt,water & turmeric powder to the slices,mix it evenly.Mean while heat the oil in a kadai/pan.Fry these in batches in medium flame till sizzling sound stops & its light brown on all sides.Remove it on a kitchen paper for excess oil to get absorbed.Cool completely & store it in an air tight container.

Note: Instead of adding the salt,water & turmeric to the slices,you can mix it in a bowl & keep.While frying the chips in batches add a tsp of the salt,water & turmeric liquid into the oil when its 3/4th done.Fry till crisp & remove.

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Monday, December 2, 2013

Puli Inji Curry / Inji Puli Recipe / Tamarind Ginger Curry /Sweet & Sour Ginger Pickle (Kerala Style )

Step by step method/picture to make Puli Inji for Sadya...

photo of Puli Inji Curry (Kerala Style )

Semi thick tamarind juice-1/2 cup
Finely chopped ginger-1/2 cup
Brown sugar-2 to 3 tbsp
(Its according to the sweetness you want)
Red chilly powder-1/2tsp
Turmeric powder-1/4tsp
Salt to taste
Chopped green chillies-2
Coconut oil-2tsp + 3tsp of canola/vegetable oil for frying the ginger
Curry leaves-few
Fenugreek/methi powder-1/4tsp
Red chillies-2
(I did not use)
Heat oil in a pan in low medium flame roast the ginger & green chillies till brown (do not burn them). cool it & blend it to a smooth paste. Mean while in another pan cook the tamarind juice with all dry powders till its almost thick, switch off the stove & mix the ginger paste.Heat coconut oil in a pan & temper it,switch off the stove & add the cooked tamarind /ginger paste & mix it well in the heat.Cool completely & store it in a clean jar in fridge.


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