Search A Recipe/Dish

Tuesday, August 18, 2015

Brinjals In Curry Leaf Gravy Recipe / Thai Brinjals In Curry Leaf Pepper Gravy Recipe

images of Brinjals In Curry Leaf Gravy Recipe / Thai Brinjals In Curry Leaf Pepper Gravy Recipe
Brinjal In Curry Leaf Gravy
Ingredients fried in 1tsp of oil & ground to a smooth paste
Whole pepper-2tsp
Coriander seeds-2tsp
Red chillies-4
Green chillies-2
Cinnamon-1'' piece
Cloves-2
Fennel seeds-1tsp
Curry leaves-2 cups
Small onions-1 cup
Turmeric powder-1/2tsp
Ginger & Garlic-1tsp
Grated coconut-1tbsp
Method
Heat 1 tsp of oil add all above ingredients & fry till light brown.
Do not burn them.Cool the mixture add the tamarind juice.
Grind the mixture to a smooth paste.

Tempering
Oil-1tbsp
Mustard-1tsp
Other ingredients
Slit Thai green brinjal-6
( you can use any kind of small round brinjals)
Salt to taste
Chopped coriander leaves
Diluted tamarind juice-1 cup
Method
Heat oil in a pan & temper it with mustard seeds.
Now add the brinjals fry till all sides are slightly roasted.
Pour the ground paste,salt & very little water.
Cover & cook the gravy till raw smell disappears & oil starts to separate the pan.
Garnish  with chopped coriander leaves.
Best served with hot plain rice.

Thanks for visiting !

Sunday, August 16, 2015

Ulundu Sadam Recipe / Ulundhu Sadam Recipe / Ullunthu Sadam Recipe / Urad Dal Rice Recipe / Black Gram Rice Recipe / Ulutham Paruppu Sadam / Ulundu Choru Recipe

images of Ulundu Sadam Recipe / Ullunthu Sadam Recipe / Urad Dal Rice Recipe / Black Gram Rice Recipe / Ulutham Paruppu Sadam / Ulundu Choru Recipe
Ulundu Sadam
Ingredients
Rice - 1 cup
Black Urad Dal - 1/2 cup
( I used the broken urad dal with skin)
Salt to taste
Water - 4 cups
Tempering
Sesame oil - 3 tsp
Sliced garlic - 5
Curry leaves few
Jeera / Cumin seeds - 1/2 tsp
Methi / Fenugreek seeds - 1/8 tsp
Hing - 1/8 tsp
Fresh grated coconut - 2 tbsp



Method
Dry roast urad dal till nice aroma comes out and has slightly colour changed.
Heat a pressure cooker pour oil & temper it with above ingredients.
Now add the washed rice,water,salt & dry roasted urad dal.
Pressure cook till done,cool & then open the cooker.
Best served with Ellu Thogayal.

Note:
Use best quality Urad dal otherwise some beans are too hard to cook.


Thanks for visiting !

Sunday, August 9, 2015

Chicken 65 Recipe - How to make Chicken 65 Restaurant Style

IMAGES FOR Chicken 65 Recipe - How to make Chicken 65 Restaurant Style
Chicken 65
Ingredients
Boneless chicken pieces - 30 small pieces
Salt to taste
Red chilly powder - 1 & 1/2 tsp
Coriander powder - 1tsp
Turmeric powder - 1/2 tsp
Ginger Garlic paste - 1 & 1/2 tsp
Lemon juice - 1 tbsp
Egg -1
Rice flour - 1tsp heaped
Corn starch - 2 tsp heaped
Red/Yellow food colour - 2 generous pinch
Curry leaves few
Oil to deep fry
Method
Take a bowl add all the above ingredients together except the curry leaves.
Mix everything well ,sprinkle very little water if needed.Make sure the chicken pieces are well coated with the masala.Leave it for marination at least for 30 minutes.
Heat oil in a pan fry the curry leaves till crisp & keep it aside.
In the same oil drop these chicken pieces in batches.
Deep fry in medium high flame till cooked & crisp on both sides.
Remove the pieces in a kitchen paper to remove excess oil if any.
Garnish with fried curry leaf,onion rings & lemon wedges.
Serve them with Mint Raita.

Thanks for visiting !

Tuesday, August 4, 2015

Featured in Namaste NT Magazine Of Darwin,Australia

My recipe Easy cheesy garlic pull apart got published this month's issue Namaste NT Magazine of Darwin,Australia http://namasteynt.com.au/easy-cheesy-garlic-pull-apart-bread-cheese-and-garlic-crack-bread-recipe/

Easy Cheesy Garlic Pull Apart Bread / Cheese And Garlic Crack Bread Recipe

Easy Cheesy Garlic Pull Apart Bread / Cheese And Garlic Crack Bread Recipe


Ingredients
Crusty round or oval shaped loaf or any kind bread – 2
Salt to taste
Soft butter – 3tbsp
Finely shredded mozzarella cheese or any kind melting cheese- 1/2 cup
Fresh or dry chopped parsley – 3 tsp
Garlic grated – 2
Red chilly flakes – 1/4 tsp
Method
Pre.heat oven to 350 deg F.
Take a bowl add garlic,chilly flakes,salt,parsley & butter.Mix everything well.
Place the bread on a cutting board,use a sharp bread knife to cut the bread.
Score the bread loaf crosswise & lengthwise into small squares.Don’t cut all the way down.
Gently spread the bread with your fingers,now apply the butter mixture in between each squares
Same way stuff the shredded cheese into the cracks.
Place this bread on a baking tray & bake for just 5 to 7 minutes or till the cheese has melted.
Do not bake till bread turns crisp or brown.
Serve immediately with any dip you like.
Note:
a) You can replace parsley with freshly chopped green onions.
b) Instead of shredded cheese you can also place small pieces of any kind of melting cheese slice in the slits you made on bread & then bake.

Monday, August 3, 2015

Karamani Vada Recipe / Bobbarlu Vadalu Recipe /Alasanda Vada / Black Eyed Beans Fritters / Lobia Vada

Karamani Vada Recipe / Bobbarlu Vadalu Recipe /Alasanda Vada / Black Eyed Peas Fritters / Lobia Vada
Karamani Vada
Ingredients
Karamani /Alasanda/ Lobia/Black eye bean- 1 cup
(soak it in water for over night)
Green chillies-2 to 3
Ginger-a small piece
Jeera-1tsp
Chopped curry & coriander leaves-2tbsp
Salt to taste
Oil-to deep fry
Method
Drain out the water completely from the beans.Take a blender add the beans,green chillies & ginger,grind them to a semi coarse batter.Do not add water while grinding.
Transfer into a bowl,add jeera,salt, chopped coriander & curry leaves,mix them well.
Heat oil in a pan,take small portion of the batter & flatten it.
Drop it directly into the hot oil & deep fry in mediun high flame till crisp & light brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.serve them hot
Note:
a) Before grinding make sure there is no water at all.
b) Today i made it for pooja so did not add onion.Adding onion gives a extra flavour for your vadas.
c) If your batter becomes watery add 1 or 2 tsp rice flour.

Thanks for visiting !

Thursday, July 30, 2015

Karuppu Arisi Halwa / Puttu Biyyam Halwa / Kavuni Arisi Halwa / Black Rice Halwa / Karuppu Halwa / Karutha Aluva Recipe / Red Rice Halwa

images for Karuppu Arisi Halwa / Kavuni Arisi Halwa / Black Rice Halwa /  Karuppu Halwa / Karutha Aluva Recipe
Karuppu Arisi Halwa
Ingredients
Black or dark red rice/ Kavuni arisi-1 cup
(powder it in mixi to a dry smooth powder)
Sugar-1 cup
Thick coconut milk-1 cup
Water-1 & 3/4 cup
Ghee- 1/4 cup
Chopped cashew nuts fried in ghee -10
Cardamom - 6


Method
Powder cardamom along with sugar & keep it aside.
Mix water & coconut milk in a bowl
Powder the rice in mixi or with help of a coffee grinder to a fine dry powder.
Heat a heavy bottom pan,i used a non stick pan,add the dry rice powder.
In low flame slightly roast the rice powder till its just warm.
Add the water/ coconut milk into the fried rice powder.
Quickly mix it up well to avoid lumps.
Now increase the flame slightly & continuously keep stirring till the rice is cooked & starts to thicken.
When it starts to leave the sides of the pan add the powdered sugar.
Keep stirring till sugar has dissolved & the mixture again started to thicken.
Now start adding the ghee little by little.At one point you will notice the halwa has absorbed the ghee & started to leave the sides of the pan.
Take a small portion of halwa,roll it out to a ball.if it is not sticky then your halwa is ready.
Switch off the stove add the nuts.
Mix well & enjoy them warm!

Note:
a) The above sugar quantity is right for our family,you can add more if you have a sweet tooth.
b) Usually this halwa is cooked only with coconut milk (3 stages of milk),as it will be too heavy Iam using water here.
c) This halwa will not consume much ghee so add accordingly ( may be 2tbsp will be fine).
d) Making this halwa in a heavy bottom kadai is a bit time consuming but taste will be excellent.
e) My grandma used to make this halwa,this is an authentic family recipe i should say.
f) If you want to eat nuts crunchy then add fried nuts each time just before serving instead of mixing it into the halwa.
g) The whole cooking process should be in a very low flame .

Thanks for visiting !


Sunday, July 19, 2015

Mint Raita Recipe / Pudina Raita Recipe / Indian Mint Yogurt Raita / A Minty Yoghurt Dip Recipe

images of Mint Raita Recipe / Pudina Raita Recipe / Indian Mint Yogurt Raita / A Minty Yoghurt Dip Recipe
Mint Raita
Ingredients ground to a smooth paste
Fresh mint leaves - a handful
Salt to taste
Sugar - 1/8 tsp
Black salt - 1/4tsp
Roasted & ground jeera/cumin powder - 1/2 tsp
Whole pepper - 6
Garlic - 1
Small onion ( optional) -1
Green chillies - 2
Curd - 1 tbsp
Other ingredients
Thick curd - 1 cup
Greek yogurt - 2 tbsp
( I added just to give richness to the raita,its optional )
Chaat masala to sprinkle on top
Method
Grind the above ingredients to a smooth paste.Add 1 tbsp of curd while grinding instead of water.
Beat remaining 1 cup curd in a bowl now add the ground paste.
Mix well till everything is well combined.
Serve it cold with little chaat masala sprinkled on top.
Best served as a dip or can be served with any flavoured rice.

Thanks for visiting !

Friday, July 10, 2015

Karuvepillai Kuzhambu Recipe / Curry Leaf Kuzhambu Recipe / Curry Leaf kulambu Recipe

images for Karuvepillai Kuzhambu Recipe / Curry Leaf Kuzhambu Recipe / Curry Leaf kulambu Recipe
Karuvepillai Kuzhambu
Ingredients
Small onions whole-1 cup
Sliced Garlic-10
Curry leaf for garnish
Diluted tamarind juice -1cup
Jaggery - 1/8 tsp
Grind to a smooth paste
Curry leaves-1 cup
Whole pepper-1tsp
Jeera/cumin-1tsp
Chilly powder-1 & 1/2tsp
Turmeric powder-1/2 tsp
Salt to taste
Toor dal - 1/2 tsp
Methi / Fenugreek seeds - 1/8tsp
Coriander / Dhania seeds-1/2tsp
Tempering
Vadavam-1tsp
(Mustard,Methi,Jeera,Urad dal)
Sesame oil - 2tbsp
Hing-1/2 tsp
Method
Heat oil in a pan temper it with above ingredients.
Add the onions & garlic fry it till light brown in colour.
Now add the ground masala & fry till oil separates from the masala.
Pour the dilute tamarind juice boil till raw smell disappears & the gravy is thick.
Lastly add the jaggery & switch off the stove,garnish with curry leaves.
Best served with plain rice.

Thanks for visiting !

Monday, June 29, 2015

Paneer Bhurji Recipe / Paneer Burji Recipe - Easy Paneer Side Dish

images for Paneer Bhurji Recipe / Paneer Burji Recipe - Easy Paneer Side Dish
Paneer Bhurji
Tempering Ingredients
Oil-1 tbsp
Jeera/Cumin - 1/4 tsp
Hing - a generous pinch
Red chillies - 2
Dry ingredients
Red chilly powder - 1/4 tsp
Turmeric powder - 1/8tsp
Salt to taste
Garam masala - 1/4 tsp
Other ingredients
Chopped onion - 1/2
Chopped red bell pepper - 1/2 cup
Frozen peas - 1/4 cup
Crumbled paneer - 1 cups
Chopped green chillies - 1
Chopped ginger - 1/4tsp
Chopped coriander leaves for garnish
Method
Heat oil in a pan & temper it with above ingredients.
Now add the green chillies & ginger saute for a minute.
Now add the onion & bell pepper in medium high flame fry till transparent.
Add the peas & all the dry ingredients saute till raw smell disappears.
Lower the flame add the paneer stir gently till well combined.
Switch off the stove garnish with coriander leaves.
Best served with roti or paratha.

Thanks for visiting !


Monday, June 22, 2015

Mor Kootu Recipe / Cabbage More Kootu Recipe / More Kootu Recipe

images for Mor Kootu Recipe / Cabbage More Kootu Recipe
Cabbage Mor Kootu
Ingredients ground to a smooth paste
Fresh grated coconut - 1/4 cup heaped
Green chillies - 2
Jeera / Cumin seeds - 1/2 tsp
( Pour some water & grind it to a smooth paste)
Tempering ingredients
Coconut oil - 1 tbsp
Mustard - 1/2 tsp
Methi / fenugreek seeds - 5
Hing - 1/8 tsp
Red chillies - 2
Curry leaves few
Other ingredients
Chopped cabbage - 1 & 1/2 cups
Salt to taste
Beaten curd - 1/2 cup
Method
Cook the cabbage with salt & little water.
When half cooked add the ground coconut paste & cook till everything is well combined.
Switch off the stove & add the beaten curd & mix it well.
Once curd is added do not boil the kootu.
Heat oil in a pan & temper it with above ingredients.
Pour it into the kootu mix & serve as a side dish for rice.

Note:
a) You can use white pumpkin,chow chow,vazhaithandu,instead of cabbage for this recipe.
b) 1 tsp of soaked rice can be added while grinding coconut to give thickness to your kootu.

Thanks for visiting !
Print Friendly and PDF