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Sunday, November 30, 2008

Deepest Condolences



Deepest condolences to all the families who lost their loved ones in the Mumbai terror attack. And salutations to all the brave soldiers who gave their life for the sake of nation. Let us all pray for our martyrs who lost their lives in protecting our nation and may their soul rest in peace. But still they remain alive in the hearts of millions.

Tuesday, November 25, 2008

Cauliflower Kurma



Ingredients

Cauliflower Florets - 2 cups

Onion - 2, chopped

Tomato - 2, chopped

Ginger Garlic paste - 1 tsp

Coriander powder - 2 1/2 tsp

Chilly powder - 1 tsp

Turmeric powder - 1/4 tsp

Grated coconut - 1/2 cup

To Make Paste

Cinnamon - 2 sticks

Cloves - 2

Fennel seeds - 1/4 tsp

Whole Pepper corns - 1 tsp

Poppy seeds - 1/2 tsp

Method
  1. Boil water along with salt and turmeric powder. Put cauliflower florets in it and leave it for 15 Min's. Drain the water and keep aside.
  2. Blend coconut to a smooth paste and keep aside.
  3. Heat oil in a pan, fry the chopped onions till it becomes golden brown.
  4. Add ginger garlic paste,the grounded paste and all the powders to it and saute until the raw smell goes.
  5. Then add the tomato and saute for 2 Min's.
  6. Then add cauliflower florets to it. Add enough water to cook cauliflower and add salt.
  7. When cauliflower gets cooked, add the coconut paste to it and mix well.
  8. Let it be in simmer for 5 Min's and switch off the flame.
  9. Garnish with coriander leaves and serve with chapathi.

Sunday, November 23, 2008

Pongal



Ingredients
Raw Rice - 1 cup
Split Green Gram - 1/4 cup
(Moong Dal)
Ghee - 3 tsp
Cashew Nuts - 7
Cumin seeds - 1 tsp
Green chillies - 2
Ginger root - 1" piece
Whole Black Pepper - 1 tsp
Garlic pods - 2
Few Curry leaves
Salt
Method
  1. Mix rice and moong dal. Wash it and keep aside.
  2. Cut green chillies and ginger into fine pieces , smash garlic pods, crush black pepper and keep aside.
  3. Heat ghee in pressure cooker, add cashew nuts to it.
  4. Then add cumin seeds, green chillies, ginger, garlic, curry leaves and pepper to it.
  5. When all splutters add rice and moong dal and add 3 cups of water to it.
  6. Finally add salt to it. Mix well.
  7. Pressure cook for 5 whistles.
  8. Serve with coconut chutney, sambhar and vada.

Monday, November 17, 2008

Baby Potato Curry


Ingredients
Baby Potatoes - 1/4 kg
Mustard seeds - 1 tsp
Onion - 1
Tomato puree - 1/4 cup
Ginger Garlic paste - 1 tsp
Chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Garam Masala powder - 1/4 tsp
A pinch of turmeric powder
Coriander leaves few
Salt
Oil
To make Tomato puree
  1. Bring a potful of water to boil.
  2. Add the tomatoes and turn off the heat. Let them be in the hot boiling water for 4-5 Min's.
  3. Then remove the tomatoes to a cold water bath. The peel should come off easily.
  4. Peel the skin. Take these peeled tomatoes to a blender and blend it to a fine paste. Don't add water.
  5. If u want to preserve this for long duration add some teaspoons of cooking vinegar to it and fill up in bottle and refrigerate it.

Method

  1. Boil potatoes with salt, peel the skin and keep aside.
  2. Cut onions into chunks and put it a blender and make a fine paste and keep side.
  3. In a pan add 2 tsp oil, add mustard seeds, when pops out add curry leaves to it.
  4. Add onion paste, tomato puree, ginger garlic paste and all the powders and mix well. Add little water to it and cook for 4 to 5 Min's or till the raw smell goes.
  5. Now add the boiled potatoes to it. When the paste becomes thick, add chopped coriander leaves to it and switch off the flame. Serve with rice.

Ramya vijaykmar of Memory Archieved passed me the "Hard Working Blogger Award'.


Thank you dear for the award.

Tuesday, November 11, 2008

Prawn Fry

Hi friends, hope you are all doing good. Sorry, i was not able to blog for the past few days. Hope youall had a very nice diwali celebrations.
Now over to my recipe for today

Ingredients
100gms Prawn
1 Onion
2 tsp Chilly powder
1 tsp Corn Flour
5 to 6 pods Garlic
1" Ginger root
Salt
Oil to deep fry
Method
De shell, de vein, wash and drain prawns thoroughly and keep aside.Grind onion, chilly powder, ginger, garlic paste, salt to a fine paste. Transfer this paste to bowl. To this add cornflour and mix well. Add prawns to it and mix well and marinate for 2 hours. Then deep fry it and serve hot.

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