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Wednesday, March 28, 2012

Coriander curry podi

 This curry podi is prepared by my grandma... We use it to give flavor to the poriyal/ stir fries. It gives damn good flavor to the curry. It can be stored in a container for a long time.

Ingredients:

  • Coriander seeds - 1 cup
  • Gram dal - 2 tbsp
  • Red chilly - 4
  • Asafoedita - 1/4 tsp
  • Salt

Method:

  • Dry roast it in a pan.
  • allow it to cool down and grind it coarsely.

Ivy gourd( Kovakkai) Rolls

Ingredients:

  • Ivy gourd - 250 gms( cut into thin juliennes)
  • Urad dal - 1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves
  • Sambar powder - 1 tsp
  • Salt
  • Water
  • Coriander curry podi - 2 tsp
  • Oil
  • Chapathis - 5-6

Method:

  • Heat oil in a pan, season mustard seeds, urad dal, curry leaves. Allow them to splutter.
  • Add cut kovakkai, sambar powder , salt.
  • Sprinkle some water for it to boil.
  • Stir them occasionally.
  • Finally sprinke coriander curry podi.

Keep it inside chapathi and roll it.

Yummy with rice and chapathis.



Sweet Dosa

Ingredients:

  • Wheat flour - 1 cup
  • Jaggery - 1/4 cup
  • Coconut - 4 tbsp grated
  • Oil
  • Cardamom powder - 1/2 tsp
  • Water

Method:

  • Dissolve the jaggery in water,strain it.Allow it boil for sometime. Add the grated coconut, cardamom powder.
  • Mix it with the Wheat flour.
  • Heat a tava, and make like regular dosas.

Crispy sweet dosa ready. My baby liked it a lot. Its healthy for them since its made out of wheat flour and jaggery.

SENDING THIS TO NIVEDHANAM'S GIVEAWAY !


 

Kushboo Idly

Ingredients:

  • Idly rice-2 cups
  • Methi seeds-1/2 tsp
  • Urad dhal-2 tsp
  • Sago/Sabudana-1/2 cup
  • Salt to taste
  • Cooking soda-1/4 tsp

Method :

  • Soak rice,methi & dhal together & sago separately for 4 hrs.
  • Grind everything together with salt to a smooth batter.

  • Leave it to fermentovernight.Before making idly mix cooking soda to the batter.Rest for 5 minutes.
  • Make idlys as usual.Serve it with my Carrot chutney.



Tried from Sailaja's kitchen

Carrot Chutney


Ingredients:

  • Carrots chopped-2 big
  • Salt to taste
  • Urad dhal-1tsp
  • Channa dhal-1tsp
  • Coriander seeds-1/2tsp
  • Jeera-1/2tsp
  • Red chillies-2
Tempering
  • Oil-1tsp
  • Mustard-1/2tsp
  • Curry leaves-little
  • Red chillies-1/2(optional)

Method:

  • Heat 1/2 tsp of oil fry channa,urad dhal,jeera,coriander seeds & chillies till light brown.
  • Keep it aside.Add 1/2tsp oil & fry the carrots for 2 minutes.
  • Cool & grind everything together to a smooth paste.Temper it.



Tried from Sailaja's kitchen.


Sending to Samayal diary event and  JUSTEAT.

Snake guard Thuvayal

Ingredients:

  • Snake guard - inner pulp
  • Coriander leaves - a handful
  • Urad dal - 2 tbsp
  • Red chilly - 2
  • Oil
  • Hing - pinch
  • Tamarind - little
  • Water
  • Salt
  • Mustard seeds

Method:

  • Heat oil in a pan, season mustard seeds.
  • Add urad dal , red chilly, hing.
  • Fry the pulp separately.
  • Allow it to cool. Grind all the ingredients except pulp.
  • Finally add the pulp and grind once.



Paruppu thuvayal


Ingredients:

  • Toor dal - 1 small cup
  • Red chilly - 2
  • Salt
  • Tamarind - little
  • Oil
  • Water
  • Hing - pinch

Method:

  • Heat a tsp of oil in a pan, fry toor dal and red chilly.
  • Soak them in water for 10 mins.
  • After its softened, grind all the ingredients coarsely.


Coconut thuvayal


Ingredients:

  • Coconut - 1/4 cup
  • Urad dal - 2 tbsp
  • Green chilly - 2
  • Tamarind - little
  • Salt
  • Oil
  • Mustard seeds
  • Hung - a pinch

Method:

  • Heat a tsp of oil, fry all the above items.
  • Allow it to cool down.
  • Grind it coarsely.

Tuesday, March 27, 2012

Kala Jamun

Ingredients:
  • Cardamom powder - 1 tsp
  • Milk - as needed for the dough
  • Oil to fry
  • Store bought Jamun powder - 200 gms
  • Sugar - 600 gms

Method:
  • In a bowl add jamun powder mix will then add milk to make a soft dough keep it a side for 10 min.
  • After 10 min divide the dough into 2 parts.
  • In one part add sugar,cardomom powder mix will and make a small dumplings.
  • Now take the another dough divide into equal dumplings as coloured once.
  • Take the white dough spread it then stuff the coloured dough into it and close make a jamun shape, repeat the same process for the entire dough.
  • Once all the jamuns are ready heat oil fry in a very low flame till they are golden brown then remove and keep it aside.
  • After 5min again fry then till they are light black colour. add these in to hot sugar syrip soak for atleast for 3 hrs.
  • Remove it from Syrup and roll it on powdered sugar.

Chemeen curry

Ingredients:

  • Prawns - 250 gms
  • Onions -2
  • Tomatoes - 2
  • Ginger garlic paste - 1 tsp
  • Chilly powder - 1 tsp
  • Coriander powder - 2 tsps
  • Green chilly - 1
  • Salt
  • Oil
  • Bay leaf - 1
  • Cinnamon - 1"
  • Cloves - 3
  • Coriander leaves

Method:

  • Heat oil in a pan, season bay leaf, cinnamon, cloves.
  • Add onions and chilly , fry them.
  • Add ginger garlic paste till raw smell diminishes.
  • Add tomatoes, turmeric powder and little salt. Cook till the tomatoes are mushy.
  • Add chilly powder, coriander powder and remaining salt.Allow it to boil
  • Add Prawns and boil for few mins.
  • Garnish with coriander leaves.

Serve hot with Rice.

Prawns kuzhambu

Ingredients:
  • Prawns- 250 gms
  • Tamarind - lemon size
  • Onion - 2
  • Tomato - 1 1/2
  • Green chilly - 1
  • Sambar powder - 2 tsp
  • Turmeric powder - 1/2 tsp
  • Mustard seeds
  • Salt
  • Oil
  • Water
  • Curry leaves
  • Coconut paste - 1 cup

Method :

  • Heat oil in a pan, season mustard seeds .
  • Add curry leaves,green chilly.
  • Saute onions ,garlic,tomatoes. Add little salt.
  • Add turmeric powder and sambar powder. Mix well
  • Add little water.Allow it to boil.
  • Add tamarind extract and add water. Add the remaining salt.Let it boil for 10 mins.
  • Add the prawnsand cook for few mins.
  • Add the coconut paste and allow it to boil once.
Serve with Pop prawns.

Simple dessert - Strawberry and Kiwi Custard

Ingredients:

  • Strawberry - 1 cup
  • Kiwi - 1 cup
  • Ready made custard - 3 tbsp
  • Milk - 2 cups
  • Sugar - 1 cup
  • Nuts - Optional

Method:

  • Boil milk, add sugar.
  • Mix the ready custard powder ( Vanilla flavour) with water in a cup.(Avoids forming lumps).
  • Add this custard into the milk. Stir well.It becomes thick. Turn off when you get the desired thickness.
  • Allow it to cool.
  • Cut the fruits and serve with custard hot or cold.

SENDING THIS TO NIVEDHANAM'S GIVEAWAY !

 

Linking to Lets party Desserts and Surabhi's page .


Semiya Halwa


Ingredients:

  • Semiya (vermicelli) - 1 cup
  • Milk + Water - 2 cup
  • Sugar - 3/4 cup
  • Ghee - 2 tbsp
  • Cashews & Raisins - fried in ghee

  • Method:

  • Fry vermicelli in little ghee under low-med flame till you get nice aroma and also golden color.
  • Simultaneously, boil milk + water in soup pan.
  • Add fried vermicelli to the boiling milk, stir and allow it to cook completely. Cooking hardly takes 3-5 mins.
  • Cook completely but not overcook.
  • Now, add sugar and stir continuously till this mixture gets thickened. This hardly takes 8-10 mins.
  • Add ghee, fried cashews and raisins. Mix again.
  • Pour this mixture in a ghee greased plate and allow it to air dry.
  • When its almost dry, cut it into desired shape and allow to dry completely.
  • Now separate the pieces and transfer into a container.

SENDING THIS TO NIVEDHANAM'S GIVEAWAY !

 

Vazhakkai Varuval


Ingredients:

  • Vazhakkai (Raw banana) – 1 medium size
  • Ginger garlic paste - 1/4 tsp
  • Red chilli powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala : 1/4 tsp (optional)
  • Hing(Perungayam) – pinch
  • Salt – as per taste

Method:

  • Peel of the skin and Pressure cook raw banana for 1 whistle
  • until soft but not mushy - You can also boil it in a cup of water until soft. Then chop it to slightly thick / thin slices, keep aside.
  • In a mixing bowl add raw banana then red chilli powder, turmeric powder, garam masala powder, ginger garlic paste, hing and salt. Sprinkle little water if necessary. Make sure the veggie is well coated.Marinate and keep aside for atleast 15mins.
  • Then heat a nonstick pan / dosa pan with oil and then add the marinated raw banana slices and toast it well until evenly fried.

Monday, March 26, 2012

Pizza Dosa / Vegetable uthappam


Ingredients:

  • Dosa Batter
  • Carrot - 1 grated
  • Capsicum - 1 finely chopped
  • Onion - 1 finely chopped
  • Spring onion - 1 finely chopped
  • Oil

Method:


  • Heat Tava, Spread the batter as dosa.
  • Sprinkle all the vegetables on top of it.
  • Put oil around the dosa.
  • Do not turn it the other side. Cook it closed and steam the upper side.

Serve hot with Sambar/ Chutney.

Sending to Samayal diary event and  JUSTEAT.

Egg Omlette

Ingredients:

  • Eggs 4
  • Onions - 1 finely chopped
  • Capsicum - 1 finely chopped
  • Mushroom - 2 finely chopped
  • Turmeric powder
  • Green chillies - 1
  • Pepper powder - 1/2 tsp
  • Salt
  • Oil
  • Coriander leaves

Method:

  • Mix all the above ingredients except oil.
  • Heat a Tava, pour the required amount of mixture. Add oil around the omlette.
  • Take the sides and put it to centre. Make a big rectangle.
  • Now turn to the other side. Cut into small pices and serve Hot.

Egg scramble

Ingredients:

  • Onions - 2
  • Egg - 4
  • Salt
  • Pepper powder
  • Curry leaves
  • Green chilly - 1
  • Ajwine / Saunph - 1/2 tsp
  • Oil
  • Turmeric powder - 1/2 tsp

Method:

  • Heat oil in pan, season ajwine and curry leaves.
  • Add chilly and onions, fry them well.Add turmeric powder.
  • Add the broken eggs. Add salt.
  • Allow the eggs to cook well.
  • Add pepper powder at last and turn off.

Tastes good with rasam rice / curd rice.


Simple Pizza - in pressure pan

Ingredients:

  • Pizza Base - 4
  • Onions - 2
  • Capsicum - 1
  • Paneer - 200 gms grated
  • Tomato sauce
  • Soya sauce
  • Salt
  • Mozzarella cheese - grated
  • Pepper powder - 1/2 tsp
  • Oil
  • Oregano Herbs
  • Basil herbs

Method:

  • Heat oil in a pan, add chopped onions, capsicum, soya sauce, tomato sauce and toss them. Add salt.
  • In the grated panneer , add the pepper powder and little salt and keep it aside.
  • Take the pizza base, apply a layer of tomato sauce. Add some cheeze on it.
  • Spread the vegetables and panneer on it.
  • Finally put some more cheese on the top.
  • Heat a pressure pan, place the pizza in it and close it.
  • Open occasionally and check if the cheese on top is melted. If its melted, its done. put off.
Sprinkle the herbs on top of it and serve Hot!!

Note:
Prepare few bases, before u bake them.



Tomato garlic thokku

Ingredients:

  • Tomatoes - 4-5
  • Garlic - 1 full ( cut into juliennes)
  • Chilly powder- 1 1/2 tsp
  • Salt
  • Oil
  • Water
  • Mustard seeds

Method:

  • Heat oil in a pan, season mustards.
  • Add the chilly powder.
  • Add tomatoes, garlic and salt.
  • Add required water and allow it it boil well.
  • Turn off when the oil separates.



Egg gravy

Ingredients:

  • Onions - 1
  • Tomatoes - 2
  • Egg - 4
  • Ginger garlic paste - 1 tsp
  • Chilly powder - 1 tsp
  • Coriander powder - 1 tsp
  • Pepper powder - 1 tsp
  • Garam masala - 1/2 tsp
  • Salt
  • Water
  • Oil
  • Mustard seeds
  • Curry leaves
  • Turmeric powder
  • Coriander leaves

Method:
  • Heat oil in a kadai , season mustards and curry leaves.
  • Add the onions to it.Fry them.
  • Add ginger garlic paste. After the aw smell disappears, add tomaotes.
  • Add little salt and turmeric powder. Allow it to cook. After the tomatoes have become mushy, add chilly powder, coriander powder, pepper powder,garam masala and water.
  • Allow it to boil well.
  • Add the boiled eggs or even broken eggs into the curry.


Garnish with coriander leaves.

Serve with Chapathi / fried rice/ steamed rice.


Tomato thokku

Ingredients:

  • Tomatoes - 3-4 chopped
  • Onions - 2 chopped
  • Green Chilly - 2 finely chopped
  • Ginger - 1 " finely chopped
  • Chilly powder - 1 tsp
  • Salt
  • Oil
  • Mustard seeds
  • Gram dal - 1/2 tsp
  • Curry leaves


Method:

  • Heat oil in a pan , season mustards, gram dal, curry leaves.
  • Add ginger and chilly.
  • Add the onions, fry them. Add chilly powder to it.
  • Add the tomatoes and salt.
  • Pour little water and allow it to cook.

Serves good with Dosa/ Chapathi...

Sunday, March 25, 2012

Chicken Pakoda


Ingredients:

  • Chicken - 250 gms
  • Gingr garlic paste - 1 tsp
  • Chilly powder - 1 tsp
  • Salt
  • Corn flour - 1 tbsp
  • Maida - 1 tbsp

Method:

Marinate all the ingredients and deep fry.

Hyderabadi Chicken Dum Biryani

Ingredients:

For Marination:

  • Chicken - 500 gms
  • Bay Leaf - 1 (small)
  • Cloves - 3
  • Cinnamon - 2 strips (small ones)
  • Cumin Seeds - 1/4 tsp
  • Green Cardamom - 1
  • Mint Leaves - handfull of leaves
  • Corriander Leaves - few sprigs
  • Thick Curd - 2 to 3 tbsp
  • Ginger Garlic paste - 1 tbsp
  • Green Chilli - 1 (big)
  • Turmeric Powder - 1/2 tsp
  • Red Chilli Powder - 1 tsp
  • Corriander Powder - 1 tsp
  • Cumin Powder - 1/2 tsp
  • Salt - as required (for the gravy alone)

Method:
  • Take a deep bottomed vessel and add all the items given in to marinate.
  • Leave it to marinate for 1-2 hours.
  • Heat Oil and cook the marinated meat in a medium flame for 20 min.
For Rice :
  • Basmathi Rice - 2 cups (Good brand, thin long rice)
  • Water - 4 cups
  • Oil - 1 tbsp
  • Salt - as required (for Rice alone)
  • Cardamom - 1
  • Bat leaf - 1
  • Cinnamon - 1
  • Clove - 1

Method:

  • Soak the rice for 20 mins.
  • Drain the water from rice in a big, wide vessel.
  • Add oil and salt to the boiling water.
  • Now add Cardamom, Clove,Cinnamon and bay leaf to it.
  • Once bubbles are seen, add the drained rice.
  • Cook the rice till its 75% done.

For frying:
  • Onions - 1 (Big, Thin slices)
  • Corn flour - 2 tbsp
  • Oil to fry
Method:

  • Take a bowl and mix the onions with dry corn flour powder
  • Deep fry the corn flour coated onions till dark brown(see to it that you dont get them black).
Final arrangement :

  • Take a deep-bottomed vessel and pour the half cooked Chicken gravy.
  • Take a spoon and spread it evenly.
  • Add a layer of deep fried onions.
  • Then add a layer of mint leaves.
  • Add the half-cooked basmathi rice as the next layer.
  • Add a layer of deep fried onions.
  • Now add a layer of mint leaves.
  • Add Orange food color.

  • Heat a old dosa tawa in a high flame for 5 to 10 min.
  • Cover the multi-layered deep-bottomed vessel with a v

  • ery tight lid.
  • Place it on the hot tawa in a high flame for 5 min.
  • Reduce the flame to medium and put it for 5 min.
  • Now reduce the flame to low and put it for another 10 min.
  • Put off the flame and allow it to cool.
  • Open the lid and mix the rice with care.
Serve Hot with Raitha .

Sending this to Chicken feast.






Friday, March 23, 2012

Green peas vada


Ingredients:

  • Green peas - 2 cups
  • Onion - 1 finely chopped
  • Green chillies - 1 finely chopped
  • Coriander leaves
  • Curry leaves
  • Water
  • Oil

Method:

  • Soak the peas overnight.
  • Grind it coarsely.Mix onion, chilly,curry leaves,coriander leaves to the mixture.

  • Mix well.
  • Heat oil in a pan, take the mixture and make it little flatter and fry it.

Crispy vadas ready.


Puran Poli / Bobbattu


Ingredients:

  • Chana dal 1 cup
  • Jaggery 1 cup
  • Coconut - 1/2 cup
  • Cardamom 1 tsp
  • Maida/Plain flour 1 and 1/2 cups
  • Turmeric a pinch
  • Oil
  • Salt a pinch
Method:

  • Cook Chana dal in pressure cooker. Drain all the water.
  • Let the jaggery dissolve in water. Strain it. Add grated coconut to it.
  • Add the cooked channa dal when its mushy. Stir well. Add cardamom powder to the mixture. Poornam is now ready.
  • Mix flour/maida ,turmeric, salt. Add water,oil and make a dough.
  • Cover and keep aside for 1hr.
  • Take a ball of dough and spread with hand. Keep a ball of chana mixture and cover with the dough and seal.
  • Apply oil to a plastic paper, keep the ready ball on it and roll it like chapathi (The plastic and oil prevents it from sticking). Fry on hot tava till it gets golden brown color.

Serve hot/cold with ghee.

Linking to Lets party hosted by Ezcookbook
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SENDING THIS TO NIVEDHANAM'S GIVEAWAY !

 

Coconut Payasam

Ingredients:

  • Coconut - 1/2 cup
  • Rice - 1 tsp
  • Jaggery - 1/2 cup jaggery
  • Milk - 1 cup
  • Cardamom powder - 1/2 tsp
  • Fried nuts

Method:

  • Soak rice in water.
  • Grind coconut and rice together.
  • Boil it in two glasses of water. After it boils, raw smell will disappear.
  • Add jaggery. Mix well.
  • Add milk.
  • Add cardamom powder and nuts.



Linking to Feast of sacrifice By Asiya and Lets party hosted by Ezcookbook


SENDING THIS TO NIVEDHANAM'S GIVEAWAY !

 

Thursday, March 22, 2012

Pal Payasam / Rice Kheer

Ingredients:

  • 1/4th cup Basmathi rice (washed and cooked)
  • 4-5 cups milk
  • 2-3 cardamom seeds (crushed)
  • 2 tbsp almonds (blanched silvered)
  • A pinch of saffron threads, soaked in a little hot milk
  • 1 tbsp skinned pistachio nuts (chopped)
  • 1 tbsp raisins (optional)
  • 2-3 tbsp sugar or as desired

Method:

  • Put the rice, milk in a pan, bring to boil and in simmerallow the milk to reduce a little.
  • Add the sugar and stir until completely dissolved.
  • Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
  • Remove the rice kheer from heat and serve either warm or chilled.

Capsicum Chicken Curry (CCC)

Ingredients:

  • Chicken breast pieces - 1 cup
  • Capsicum / green pepper- 1
  • Tomato - 1 chopped
  • Onion - 1 chopped
  • Chilly powder - 1 tsp
  • Coriander powder - 2 tsp
  • Garam masala - 1/2 tsp
  • Salt
  • Cumin seeds - 1/2 tsp
  • Garlic - 4 cloves finely chopped
  • Curry leaves
  • Coriander leaves

Method:

  • Cut the green bell pepper into square pieces , finely chop the onion n tomatoes into small pieces.
  • Wash thoroughly the chicken pieces with turmeric powder,heat oil in a kadai, add the cumin seeds to the hot oil n let them splutters.
  • Add the finely chopped onion n tomato pieces n cook them.
  • Add the chicken breast pieces to the veggies n stir them occasionally until they change their colour, now add the red chilli powder, garam masala powder , dhania powder(corianderpowder) n salt as per need to the chicken, stir them in simmer, close the kadai with a lid, chicken pieces may leave water, stir them occasionally.
  • After a while add the green bell pepper pieces to the chicken masala (as the bell peppers get well cooked very easily its better to add them after a while.
  • If needed add water r else cook them with lid closed n stir them occasionally until the oil gets separated.

Add the curry leaves n chopped coriander leaves to the curry.

Wednesday, March 21, 2012

Aval Upma / Avalakki - My hubby's dish

Ingredients:

  • Aval / Poha - 250 gms
  • Capsicum - 1 chopped
  • Onion - 1 chopped
  • Carrot - 1 grated
  • Spring onions - 1/2
  • Lemon - 1
  • Salt
  • Green chilly - 2 chopped
  • Tomatoes - 2 chopped
  • Oil
  • Mustard seeds
  • Curry leaves
  • Coriander leaves

Method :

  • Heat oil in a pan, season mustard seeds, curry leaves.
  • Add green chillies, onion, capsicum , carrot, tomatoes .
  • Cook well. Add salt. Add spring onion.
  • Soak aval and drain out the water.
  • Add aval to the cooked vegetables.Mix well. Add the required salt.
  • Finally squeeze the lemon and mix it well. Cook it for 10 mins.

Garnish with Coriander leaves.

Can be used as breakfast,dinner, evening tiffin.

Sending to Samayal diary event and  JUSTEAT.


Tuesday, March 20, 2012

Carrot Raitha

Ingredients:

  • Carrot grated - 1 cup
  • Curd - 1 cup
  • Salt
  • Water
  • Lemon - few drops
  • Coriander leaves

Method:

  • Mix all the above ingredients.
  • Add few drops of lemon and garnish with coriander leaves.

Tastes best with biryani, fried rice.



Stuffed idly

Ingredients:

Idly Batter

For stuffing:


Any vegetables can be used. I have used avarakkai.

  • Oil
  • Avarakkai - 250 gms
  • Onion - 1
  • tomato- 1
  • Potato - 1
  • Sambar powder - 2 tsp
  • Salt
  • Water
  • Mustard seeds

Method:


  • Heat oil in a pan, season mustard seeds.
  • Add onion , tomato , sambar powder, salt. Toss it well.
  • Boil and cut potatoes into small.
  • Add avarakkai and potato.
  • Sprinkle little watrer. Cook in simmer for 10 mins.

  • For Idly, take the idly plate.
  • Put one spoon batter, fill a spoon of vegetable.
  • Cover it with another spoon of batter.
  • Steam it as the regular idlies.

Serve hot with chutney.

Sending to Samayal diary event and  JUSTEAT.


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