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Friday, December 19, 2014

Pudhina Poori / Mint Poori


This week ,we are seeing tiffin varieties . Today's special is Pudhina poori. It can be done in a jiffy.. Everybody will like this flavorful poori. I can be had with or without side dish. If you are health conscious, you can make it as chapathi also. I have made it in poori version. 





Ingredients:



  • Wheat  flour - 1 bowl
  • Water - required
  • Mint chutney or paste - 2 tbsp
  • Salt if required


For chutney:

  • Mint - 1 bunch
  • Urad dal - one handful
  • Red chilly - 3
  • Tamarind- small piece
  • Garlic - 3 cloves
  • Salt
  • Oil



Method:

For chutney:


  • Heat a tsp of oil in a pan, add urad dal, red chilly,tamarind and garlic.
  • Fry till golden brown.
  • Add the mint leaves and stir it.
  • Allow it to cool down and grind it coarsely.

For pooris:
  • Mix all the ingredients together. 
  • Add the required ground mint chutney.
  • Knead them using water into a soft dough.
  • Keep it aside for 1 hour.
  • Take small balls and dust it using flour and make regular pooris.
  • Heat oil in a pan, fry the pooris. 

Serve hot with curd .



Thursday, December 18, 2014

Savory Kuzhipaniyaram/ Kara kuzhipaniyaram


Paniyarams raining here. Since I posted sweet paniyaram yesterday ,today it is savory. Its ultimate to have both of this for dinner. These dumpling are easy to make and you can make variations in this paniyaram.




Ingredients:


  • Raw rice - 3 cups
  • Par boiled rice - 3 cups
  • Urad dal - 1/2 cup
  • Fenugreek seeds - 1 handful
  • Water
  • Salt
  • Corinader leaves - chopped

For tempering:

  • Onion - 2 chopped finely
  • carrot - 1 grated 
  • Mustard seeds - 2 tsp
  • Gram dal - 2 tsp
  • Green chilly - 2 chopped finely
  • Curry leaves chopped
  • Oil


 

Method:


  • Soak rice, urad dal an fenugreek seeds for 5 hrs.
  • Grind it like dosa batter in a grinder. Allow it to ferment.
  • In another pan, add the oil and all the tempering ingredients. fry the onion and carrot nicely. Add the chopped coriander leaves and keep it aside.
  • Take the required batter in a vessel and add the tempering and mix well.
  • Add the required salt to the batter.
  • Heat the paniyaram tava, Add a tsp of oil in all the holes.
  • Add the batter in the holes.
  • Fry them on both the sides slowly and keep turning until it is cooked on both the sides.



Perfect kuzhipaniyarams ready to be served along with spicy chutneys.


Wednesday, December 17, 2014

Sweet paniyaram/ inippu paniyaram


Todays special is yummy kuzhipaniyarams. This version is sweet. It is very simple to make paniyarams. Enjoy these cute little momos along with the savory version.





Ingredients:


  • Raw rice - 3 cups
  • Par boiled rice - 3 cups
  • Urad dal - 1/2 cup
  • Fenugreek seeds - 1 handful
  • Jaggery - required
  • Oil
  • Water
  • Cardamom powder - 1 tsp





Method:


  • Soak rice, urad dal an fenugreek seeds for 5 hrs.
  • Grind it like dosa batter in a grinder. Allow it to ferment.
  • Take the jaggery and add water in a pan. let the jaggery dissolve.
  • Strain the jaggery syrup and keep it aside.
  • Take the required batter in a vessel and add the jaggery syrup according to the sweetness of the jaggery.
  • Mix the cardamom powder to thebatter and mix well.
  • Heat the paniyaram tava, Add a tsp of oil in all the holes.
  • Add the batter in the holes.
  • Fry them on both the sides slowly and keep turning until it is cooked on both the sides.




Yummy mouthwatering paniyarams ready to serve!

Monday, December 15, 2014

Chicken Stirfry



Chicken starter is alltime favorite for most of us. This recipe is a simple and tasty starter. It can also be used as a side dish for rice varities. It can also be stuffed inside parathas as wraps. I got the idea of this recipe in a TV show with few variations. Chicken lovers will definitely relish this. My blog was empty these many days without my posts. Hee come this recipe to decorate my blog. Enjoy and have  fun!




Ingredients:


  • Boneless chicken - 250 gms
  • Lemon juice - one lemon
  • Egg white - 1
  • Garlic chopped finely - 10 cloves
  • Curry leaves - 2 strips
  • Salt
  • Red chilly paste - 3 tsp
  • Coriander powder - 2 tsp
  • Coriander leaves - chopped for garnish





Method:


  • Wash and chop the chicken into small cubes.
  • Take a vessel, add the chopped  chicken. Add the rest of the above ingredients to the chicken except coriander leaves. Marinate and leave it for 30 mins.
  • Heat a pan, add some oil and add the marinated chicken and cook on low flame.
  • Keep stirring often. Close and cook it till the chicken is boiled. saute it nicely.
  • Ad oil if necessary. stir it occasionally till the chicken and the masala combines well with one another.
  • Finally add the coriander leaves.



Tasty smoky chicken stir fry is ready as a starter.

Friday, December 12, 2014

Garlic Naan


After the naan post, I update here Garlic naan recipe ... One of my favorites...




Ingredients:

  • Maida/all purpose flour -2 cups
  • Curd or sour curd - 1tbsp
  • Baking powder -1/2tsp
  • Salt
  • Water if needed.
  • Butter
  • Sugar - 1/2 tsp
  • Oil -3tsp
  • Gar;ic chopped - required
  • Coriander chopped


Method:

  • In a vessel take all the above ingredients and knead well into a soft dough.
  • After 2 hrs, you can see the dough will be fermented and loosened.
  • Apply oil on it and knead well and keep aside for 10 mins.


  • For rolling it, take a rolling pan, take a ball from the dough. Roll it in oval shape. Spread it well.
  • apply butter to the naan on both sides and sprinkle thechopped garlic an coriander leaves.
  • Heat a nonstick tava, sprinkle some water to it and place the rolled oval naan to it.
  • It will get stuck to the tava, because of water.after few mins, turn on the tava to cook the other side in the flame directly
  • The naan will puff up and you will get a perfect tandoori naan.
  • yummy tasty flavorrful garlic naans ready



Softy, spongy,aromatic naan is ready to serve with paneer or any subji!
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