Episode 2 cauliflower stirfry

Cauliflower stirfry is the next item on video by my Daughter. It is a tasty recipe learnt from my paati. She loves this cauliflower recipe. She can have this all time as a whole meal. Do try out this recipe and leave your comments.

https://youtu.be/https://youtu.be/W5dmWTEdmr8

Hotel style pudhina chutney / mint chutney

Hi all, I hope Thia chutney will be loved by all. However we make chutney, we love hotel chutney. So I have combining a lot of recipes to derive at a simple hotel style chutney for idly and dosa. This chutney is so refreshing with soft idlies. The consistency can be thick or thin however you want it to be. Enjoy this yummy chutney.

Ingredients:

• Mint leaves - 1 cup
• Coriander leaves - 1/2 cup
• Channa dal - 2 tsp
• Urad dal - 2 tsp
• Green chilly -1
• Red chilly -2-3
• Salt
• Tamarind - one small gooseberry size
• Water
• Oil
• Coconut grated -1/4 cup

For tempering :

• Curry leaves
• Mustard seeds
• Asafoetida
• Urad dal

Method:

• Heat a pan, add a tsp of oil fry the channa dal and urad dal until golden brown.
• Along with it , add the red chilly and green chilly and fry for a min. Add the tamarind piece and stir for sometime. Remove them from the pan.
• In the same pan, add a tsp of oil, add the mint leaves and coriander leaves and sauté them well.stir it unless the leaves are roasted well.
• Transfer it into a mixer, allow it to come to room temperature.
• Add the salt and grated coconut to it. Grind it into a smooth chutney by adding water.
• Finally temper it with mustard seeds, asafoetida, urad dal and curry leaves.

Relish it with dosa and idly.

Palakkottai fry / Jackfruit seeds fry

A very tasty vegetarian side dish.. Many people like jackfruit seeds. I am not a big fan though, but my hubby loves it. Made Thia yummy and crunchy palakkottai fry. Hope you all like its garlicky flavour. 

Ingredients:

Jackfruit seeds - 15

Garlic pods - 5

Mustard seeds - 1 tsp

Chilly powder - 1 tsp

Curry leaves

Oil

Salt

 

Method:

Pressure cook or boil the jackfruit up to 4 whistles.

Peel off the outer cover and chop the seeds into smaller pieces.

Heat a pan, add oil and splutter mustard seeds and curry leaves.

Add the crushed garlic no fry it.

Add the chopped jackfruit seeds, chilly powder, salt.

Close and cook for 5-7 mins.

 

Yummy seeds fry is ready to eat with sambar rice and curd rice !!!

 

Rava carrot pakoda

Wishing all a very happy new year friends!

Kicks starting this wonderful year and my blogging after a superb vacation . The dish for the dy would be a starter or a snack. It's a healthy snack. It's very tasty and crunchy as an accompaniment to rice as well. Enjoy making this super simple crispy snack.

 Ingredients  :

• Rava - 1 cup
• Curd - 1 cup
• Grated carrot - 1 cup
• Rice flour - half cup
• Chopped onion - 1
• Chopped green chilly -2
• Grated ginger - little
• Salt
• Oil

Method :


Take a mixing bowl , add a cup of rava, a cup of curd, one slice wholemeal bread powder, half cup rice flour, grated carrot, grated ginger little, chopped green chilly, salt and chopped onions.
Mix it well.
Heat oil in a pan,  take small pieces from the mixture and put it like pakoda in the oil.
Deep fry!



Yum yum yum, evening snack for hubby ready!

Guest post # 6 by Ms. Asiya Subhani - Moong dal curry

Today we have a guest post .i am very happy to introduce a food blogger named Asiya Subhani. She is making a curry with moong dal.

Few lines about the guest: 

Asiya is  from Yummy Indian Kitchen, a food blogger on Indian Recipes and Hyderabadi Cuisine.

 She is from Hyderabad. She has started blogging after She developed the passion for cooking. She is into blogging for over an year and her journey has been awesome till date. she expresses that she loves to cook for her family and friends and She has zeal in learning , trying and sharing various Indian recipes through her blog.

Thanks for the effort to write or share your recipe in Jiyas delicacy Asiya.

My recipe for today is Moong Dal Recipe For Roti or Chapathi...

Ingredients:

1 cup moong dal(yellow)

1/2 tsp turmeric powder

4 - 5 green chillies

2 - 3 tomatoes chopped

1 tbsp coriander leaves

salt - to taste

For Tempering:

1 small sized onion finely sliced

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

3 - 4 dried red chillies

3 - 4 curry leaves

Method:

1. In a pressure cooker, add the washed yellow moong dal, turmeric powder and green chillies.

2.Add chopped tomatoes, add about two cups of water.

3.Mix the whole mixture and pressure cook for about 3 - 4 whistles.

4.Reduce the steam, add salt and mash the dal.

5.For tempering, take a tadka pan, add oil and heat it.

6. Add mustard seeds and cumin seeds and allow it to crackle.

7. Add sliced onions and fry till transparent.

8.Add dried red chillies and stir well.

9.Add curry leaves and let it crackle.

10.Pour the tempering into the moong dal.

11.Garnish with coriander leaves.

12.Serve hot with soft phulka or roti.

Notes: Adding curry leaves and dried red chillies is optional as this recipe can be used as a side dish for roti...

Egg omelette kurma / mutta omelette kurma

Egg omelette kurma was a tasteful and flavourful kurma to have with rotis and rice! I have had this egg omelette kurma in my childhood and I forgot this dish totally. Recently I met my school friend after almost 17 years. I met her in Singapore in my house. She stays here. I had invited her home for lunch. She brought this egg omelette kurma for me in a box. What a taste. I am not able to forget even when I type here.

I asked her the recipe, sheep was kind enough to share it with me. Please do try the recipe and post you're feedbacks..

Ingredients for omelette:

• Onion-1 finely chopped 
• Green chilli -1
• Pepper powder-1tsp
• Salt
• Eggs -  2-3
• Garam masala powder a pinch

Method:

 Whisk it all together nd prepare omelette.

Ingredients for kurma: 

• Coriander powder - 2 tsp
• Cumin powder - 1/4 tsp
• Fennel powder -1/4 tsp
• Coconut
• Whole garam masala
• Ginger garlic paste - 1 tsp
• Tomato -1
• Onion -1
• Garam masala powder
• Chilly powder -1 tsp
• Soaked and boiled peanuts -1 cup
• Water
• Salt
• Coriander leaves
• Oil

Method:

• Dry roast the coriander powder , cumin powder , fennel powder and grind it with coconut.
• Heat oil in a pan,  Saute whole garam masala and add chopped onions. Fry nicely
• Add ginger garlic paste, sauté till raw smell vanishes.
• Add tomato,garam masala powder, red chilli powder and fry till the tomato becomes mushy.
• Add the boiled ground nut, dry roasted masala with coconut. Add salt
• Add water and allow it to boil it to needed consistency. Add the omelet peices nd boil for 1 min...  Garnish with lots of chopped coriander leaves.

Tasteful omelette kurma ready to serve!

Green gram Sabji / Pacha payiru Masala

Green gram, also known as the mung bean, is a small round bean similar in shape to the field pea. People in the U.S. primarily eat green gram as a sprout, and as a bean it cooks up fast and has a sweet flavor. With its high fiber and nutrient content, it offers a number of health benefits.

Helps With Weight Control

Lowers Blood Pressure

Lean Source of Protein

Nonmeat Source of Iron

A Sabji that can be relished with chapathies, rotis, dosa and even bread. This aromatic sabji is very nutritious and can be had just like that. This curry is made by cooking in onion and tomato base gravy.It can be had once a week.

Ingredients:

• Green gram - 1 bowl soaked
• Onions - 2
• Tomatoes - 2
• Green chilly - 2
• Ginger garlic paste - 1 tsp
• Channa masala powder - 1 tbsp
• Coriander leaves
• Cumin seeds - 1 tsp
• Oil
• Water

Method:

• Soak the green gram overnight or for 6 hours and pressure cook for 4 whistles.
• Heat a pan, add oil and season cumin seeds.
• Add Green chillies and chopped onions into juliennes. Add ginger garlic paste.
• Fry till golden brown. Add chopped tomatoes or tomato puree. Stir it well.
• Add the boiled Green gram and salt.
• Add the Channa masala powder and the required water, stir well.
• Close and cook it for 10 mins.
• Garnish with Coriander leaves.

Serve it hot with chapathies or Dosais. Delicious and nutritous!

Mysore masala dosai

Masala dosai is all time favorite for most of us. Most of us have had masala dosai in hotel in Tamil nadu. I was never fond of masala dosai to this extent. We stayed in Bangalore.Whenever my hubby wanted breakfast from hotel or Resto. He wanted masala dosai. Its called mysore masala dosai. One dosai is sufficient , our stomach would be full. They accompany masala dosai with chutney. They also apply spicy chutney in between the dosai.

Mysore masala dosai is definitely tasty than other masala dosais. I learnt to make their chutney. I also tried my hands on the dosas.


Dosa batter :

Ingredients:

• Idly rice - 3 cups
• Urad dal - 3/4 cup
• Fenugreek seeds - 1/2 tsp
• Salt
• Water

Method:

• Soak rice separately for 7-8 hrs. Soak urad dal and fenugreek seeds separately for 1 hr.
• Grind them separately and mix them with salt.
• Leave it overnight to ferment.

Potato masala:

• Potato - 250 gms
• Onion - 2 finely chopped
• Green chilly - 2 finely chopped
• Ginger - 1" finely chopped
• Mustard seeds
• Gram dal - 1 tsp
• Curry leaves
• Coriander leaves
• Turmeric powder - 1/2 tsp
• Oil
• Water

Method:

• Boil potato and smash them well.
• Heat oil in pan, add mustard seeds, gram dal.
• Add curry leaves, green chilly, ginger.
• Add chopped onions. Saute well.
• Add turmeric powder, salt.
• Add the smashed potatoes and little water.
• Keep it closed and cook well.
• Turn off when its mushy.
• Garnish with coriander leaves.

Coconut chutney for accompaniment

Ingredients:

• Coriander leaves - a bunch
• Coconut - 1/4 cup
• Roasted gram - 3-4 tsp
• Ginger - small piece
• Salt
• Green chilly - 2
• Lemon juice - 1 tsp

Method:

• Grind all the above ingredients using water. 
• For the last pulse add the lemon juice and pulse it.
• A perfect chutney is ready.
• You can also increase the chillies if you want it more spicy.

Ingredients for red chutney:

• Bengal gram - 1 tbsp
• Coconut - 4 small pieces
• Garlic - 3
• Red chillies  - 3-4
• Salt

Method:

• Heat a tsp of oil in a pan , roast bengal gram till it becomes brown.
• Add red chillies and fry for another 30 seconds. 
• Fry garlic .Switch it off .
• Add cocout and salt and grind using water. Red chutney must be in thogayal cnsistency since we are going to apply on the dosa.

Mysore masala Dosa:

• Heat tava, add the dosa batter, add oil.

• Take the red chutney over the dosa and spread it.

• Add the potato masala in between. Flip the Dosa.

• Serve it along with chutney.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

Vazhaipoo Vadai / Banana flower fritters

The banana flower is the flower of the banana plant and is native to the Andes mountains of Colombia.. The banana flower is a large, dark purple-red blossom that grows from the end of a bunch of bananas. If you open the inside, you can see small flowers that would turn into banana. The flavour is a little starchy and bitter, and is normally eaten as a complement to a dish.

Vadai is a yummy sreet food. There are a lot of varieties in Vadai. starting from medhu vadai, masal vadai, keerai vadai, thayir vadai, sambar vadai, aama vadai, vazhaipoo vadai is one such vadai. Its very crispy and yummy. As we all use every part of the plantain tree. We also make use of flower, stem, vegetable and fruits. Banana flower is rich in vitamin A and C.


Ingredients:

• Vazhai poo - 1
• Gram dal - 1 cup
• Salt
• Green chillies - 2
• Mint - 4-5 leaves
• Fennel seeds / Saunph - 2 tsp
• Curry leaves
• Water
• Oil
• Onion -  1 finely chopped
• Buttermilk - one bowl

Method:

• Wash and peel the banana flower. Take the flower in hand and squeeze a little, in every flower there will be a stem that pops out with a bulb on head. Remove it.
• Chop the banana flower into fine pieces and add it to the buttermilk.
• Soak gram dal for an hour.
• Before grinding taking a handful of dal aside.
• Grind dal,mint leaves,fennel seeds,curry leaves,water,salt.Grind coarsely.
• strain and add the banana flower and pulse it once using mixer.
• Add chopped onion, green chillies, little curry leaves, dal which was kept aside. Mix the batter nicely.

• Heat oil in a pan, take little  batter,slightly flatten it and fry the patties.

Crunchy Vazhaipoo vadais ready to munch! Awesome side dish for all the rice varieties.

Mutta thokku / Egg masala

Good morning friends. today we go with a side dish recipe using egg. This egg masala is a different recipe compared to the other recipes, it gives a unique flavor to the masala. My mom used to make this thokku very often. It can be done without egg as well. We can add poached egg also in this. Vegetarians can also add tofu, paneer, mushroom in this masala. Yesterday night I made this thokku for chapathies. My hubby who shouted no tomato thokku , finished the entire pan of masala. Its not going to be regular thakkali thokku type. enjoy and try this flavorful thokku.

Ingredients:

• Egg - 4 boiled
• Onion - 2 finely chopped
• Tomato ripe ones - 2 finely chopped
• Salt
• Coriander leaves - for garnishing
• Cumin seed powder - 3 tsp
• Chilly powder - 1 tsp
• Turmeric powder - 1 tsp
• Fenugreek seeds - 1 tsp
• Oil
• Water

Method:

• Boil the egg and cut into halves and keep aside.
• Heat oil in a pan, splutter fenugreek seeds.
• Add the chopped onions and fry them well till it becomes translucent.
• Add the cumin powder, chilly powder, turmeric powder and salt.
• Add the chopped tomatoes as well. close and cook for 5 minutes.
• Add required amount of water you need and add the egg pieces.
• Close and cook for 10 mins for the thokku to blend well with egg.
• Switch off when the oil comes out.
• Garnish with coriander leaves.

Serve with rotis and even hot rice would do!

Broccoli Omlette

Omlette is a super side dish for all the rice items and as a starter too.. Adding broccoli to it adds more valur=e tot th dish and makes it more healthier. A best way to add broccoli in your kids meal.. It tastes great too.

Ingredients:

• Broccoli - 10 florets 
• Egg -2
• Salt
• Pepper powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Oil

Method:

• Wash and chop the broccoli florets into small pieces.
• In a bowl, mix egg, chopped broccoli,turmeric powder,pepper powder and salt.
• Stir well and mix it.
• Heat a tava, add a tsp of oil, pour the mixture. Add a tsp of oil to cook.
• Flip over the omlette to cook on the other side.

Yummy healthy omlette ready!

Broccoli Kofta Curry

A very tasty and healthy side dish for chapathi/rotis/ naans.. Since I wanted to introduce brocoli to my family, i wanted to try a different one and the taste does not spoil. Broccoli do have a peculiar taste. A must try side dish, I adapted a recipe from Sonys kitchen. Thanks for her recipe. Loved it.




Ingredients for the kofta balls:

• Broccoli florets -1 cup
• Carrot - 1 
• Potatoes - 1
• Ginger garlic paste - 1/2 tsp
• Garam masala- 1/2 tsp
• Corn flour - according to the binding 
• Salt
• Oil

Ingredient for the gravy :

• Onion - 2 
• Tomato - 1
• Cumin seeds - 1/2 tsp
• Garlic ginger paste - 1/2 tsp
• Garam masala - 1/4 tsp
• Turmeric - 1/2 tsp
• Red chili powder -1 tsp
• Coriander leaves - garnishing
• Salt
• Milk - 1/2 cup

Method:

• Wash the broccoli florets and dry it nicely. Grind it coarsely along with grated carrot.
• Heat a pan and fry the ground broccoli and keep it aside.
• Boil the potatoes and smash it nicely. Add the broccoli carrot mixture and all the kofta balls ingredients together and knead it into a soft dough.
• Make small balls out of it. Heat oil in a pan, shallow fry the balls and keep it aside.
• Grind onions, ginger garlic paste, tomato,chilly powder and turmeric powder.
• Heat oil in a pan, add cumin seeds.
• Add the ground paste and salt and fry it till oil separates.
• Finally add the required water and milk and allow it to boil.
• Lastly, add the fried koftas and cook it for 2 mins.

Finally garnish it with coriander leaves and cream.

Coriander Spinach Thogayal / dhaniya palak Chutney

Generally we make thogayal with coriander or mint leaves. One of friend aunty used to make chutneys or thogayals using some greens to it.. What a fantastic idea to add greens to the chutney. The taste does not vary.. A good way to add greens so that it can be added to lots of dishes as side dish.

I simply added spinach to the regular coriander thogayal. The taste did not change though.. Loved it.



Ingredients:

• Coriander leaves - 1 bundle
• Spinach - 1 cup
• Urad dal - 5 tbsp
• Red chilly - 3
• Tamarind - very little
• Oil - 1 tsp
• Salt

Method:

• Heat a tsp of oil in a pan, roast Urad dal, red chilly and tamarind. Allow it to cool down.
• Saute the spinach and coriander leaves for few mins  and grind it coarsely along with the remaining ingredients.
• Add salt and mix well.

This chutney is suitable for rice, roti, Dosa and even as spreads for bread..

Guest Post #1 by Mrs.Banumathi Balasubramnian - HSB Kurma. Hotel Saravana Bhavan Kurma

In this new year , I am very happy to post this guest post event in my blog. I have invited my blogger friends and non blogger friends to contribute recipe of their special food. Wishing all a very happy Pongal!

About the Guest :

Today's Guest is Mrs. Banumathi Balasubramanian. I call her aunty and very close to heart. She is such a sweet person who cares and simply love to cook varieties of food for her guests. I have had her food a couple of times. In short , I have named her Annalakshmi, one who never says no to cook and serve. She just loves to serve food. If I tell  about her cooking skills,It will go on and on., She is a retired person, a wonderful mom, MIL and grandma too.. I am her biggest fan for her mouthwatering dishes. Long live aunty and keep serving love and care through your food nd cooking. She has also inspired lot of people to cook and try on their hands.


Here is one of her most demanded  recipe HSB Kurma. the authentic Hotel Saravana Bhavan Kurma .

Ingredients :

• Assorted veggies (Beans , Carrot, Peas , Potato, Chayote, cauliflower)-  2-3 cups
• Onions - 3 finely chopped
• Green chillies - 2
• Tomatoes - 3 finely chopped
• Ginger garlic paste - 2 tsp
• Chilly powder - 1 tsp
• Coriander powder - 2 tsp
• Turmeric power - 1/2 tsp
• Salt - 1 tsp
• Thick curd - 3 tbsp
• Milk - 1 cup
• Cashews - 10
• Poppy seeds - 1 tsp 
• Coconut grated - 3 tbsp
• Oil - 2 tbsp
• Ghee - 1 tsp
• Garam masala -1 tsp
• Whole garam masala ( Bay leaf, cloves, cardamom , cinnamon stick)- 2 of each
• Coriander leaves - finely chopped

Method:

• Firstly soak the cashews in warm water and keep it aside.
• Take a pressure cooker and boil all the veggies except cauliflower by adding turmeric powder and little salt for 2 whistles. Boil the cauliflower separately in a vessel.
• Meanwhile, grind the soaked cashews with poppy seeds and 3 tbsp grated coconut into a fine paste.
• Heat another heavy bottomed vessel, add oil and ghee. Temper the whole garam masala.
• Add the chopped onions and green chillies, when the onions become translucent ,add ginger garlic paste to it.

• When the raw smell vanishes, add the chopped tomatoes to it. Continue to stir it till the oil separates.
• Now, add the boiled veggies, cauliflower . add all the powders chilly powder, coriander powder , turmeric powder and 1 tsp salt.
• Mix well gently and cook for a minute. Add the cashew coconut paste and allow it to boil for one more minute.
• Add the thick curd and milk. Stir nicely and allow it to boil. Add 1 tsp garam masala to the kurma and boil for a minute. 

Finally add the chopped coriander leaves.