Simple and Yummy Recipes

Spinach and Carrot Rice

2012-01-30T15:17:00.003+05:30

I always include plenty of greens in my diet. That's how i came with the recipe Palak/ Spinach and carrot rice and also palak is one of my favorite greens. This recipe is very simple and quick to make, healthy and also too good for lunch box.

Ingredients

2 cups of Cooked rice
1 Onion, medium sized, chopped
3 Green Chillies, slit lengthwise
1 Dried All Spice leaf (you can substitute bay leaf instead)
1/2 tbsp Cumin seeds
1 tsp Ginger Garlic paste
a pinch of turmeric powder
1 tsp Coriander powder
1 small Carrot, very finely chopped
2 small bunches of Spinach leaves
Sal to taste
2 tbsp of Vegetable Oil

Method

Wash and chop the spinach leaves and keep aside.
Heat oil in a wok/ kadai, when hot add cumin seeds and fry for 5 seconds.
Then add in chopped onions and green chillies fry till it turns pink.
Next add ginger garlic paste and all the powders and saute for 30 seconds.
Add carrots to it and saute for 1 Min.
Next add spinach leaves and cook for2 to 3 Min's.
Then add the salt and cooked rice and mix well.
Switch off the flame and squeeze some lemon juice if you like.
Serve with papads.

Nethli Meen varuval / Anchovies Fry

2012-01-23T10:42:00.004+05:30

Anchovies fry, Nethli meen varuval in Tamil - this is one of my favorite fish food, simply superb and irresistible. This is a simple fish fry recipe marinated with spice mixture and deep fried. In my hometown this fish most commonly used for making fish gravy. This is one of the best fish to make fish gravy, but i love to make fry with this. This crispy fish fry can be eaten with bones, they wont stick to your throat as they become soft and crunchy when fried. Here is the recipe.

Ingredients

1/4 kg Anchovies fish
1 1/2 tbsp Chilly powder
1 tsp Turmeric powder
1 tbsp Ginger garlic paste
1/2 tbsp of Tamarind extract or lemon juice
2 tbsp Bengal gram flour
1 tsp Rice flour
Salt to taste
Oil for deep frying
Few curry leaves

Method

Discard the head and tail part of the fish. Wash and clean it and keep aside.
In a bowl mix together chilly powder, turmeric powder, salt ginger garlic paste, tamarind extract, bengal gram flour, rice flour and make a paste. if needed add little water to it and then make paste.
Next add the anchovies to the marinated mixture and coat well the mixture on all fishes evenly and marinate for 1 hour.
Then heat oil oil in a wok and deep fry the fish and place them on kitchen towel.
Finally add some deep fried curry leaves to the fish and serve with rice.

Fresh Green Peas Soup

2012-01-17T22:38:00.005+05:30

Fresh green peas are winter season crop. During winter I always use fresh green peas in cooking. As winter is still with us, i enjoyed making this simple green peas soup. More than easy and convenient, i can say its a one pot meal. Just pop onion, peas and some spices into the pressure cooker, blend it and enjoy with bread toast or sandwich etc.

Ingredients

1 cup Fresh Green Peas
1 Onion, medium sized, roughly chopped
1/2 tsp Cumin seeds
1/4 tsp Pepper corns
a pinch of Turmeric powder
1 tbsp of Butter
1 tsp of Corn flour
Salt to taste

Method

Mix the corn flour to 1/2 cup of water and keep aside.
Melt and heat the butter in the pressure cooker.
Add cumin seeds and peppercorns to it and saute for 15 seconds.
Add the chopped onions and saute till it turns translucent.
Then add peas, 1 cup of water, turmeric powder and salt to it and pressure cook for 3 whistles.
After the pressure is released transfer the mixture to the blender and blend till smooth.( If you find excess water after cooking, strain the mixture and then blend in the mixer.)
Transfer the pea puree again to the pressure cooker and add the prepared 1/2 cup of corn flour water to it and bring to a boil. (if you want soup to be little more thin, add little more water to it).

This Green soup recipe is going to participate in Healthy diet event - Warm Soups hosted by Priya of Easy N Tasty Recipes.

Vanilla Cup Cakes with Buttercream Frosting

2012-01-09T14:20:00.003+05:30

Hi Friends, hope you all had a wonderful New year celebrations. New year is a time for giving and receiving gifts. And this year i got a wonderful new year gift from my lovely hubby.....Any guess? okay clue is in the title of the post....i think most of you would have guessed correctly....yes its an OTG. Happy...Happy....very happy. Wish me all happy baking and you will be seeing some baking recipes also in my space. Share with me what gift you all have got for this new year. We celebrated this happiness with simple Vanilla cup cakes.

Ingredients

50 gms (1/4 cup or 2 oz) of Unsalted Butter
75 gms ( 1/3 cup or 3 oz) of Castor Sugar
1 Large Egg, beaten
1 cup or 8 oz of All purpose flour
3/4 teaspoon of baking powder
a pinch of salt
Lemon zest from half a lemon
1/2 tsp of Vanilla Extract
30 ml of Milk

Ingredients For Butter Cream Frosting

50 gms (2 oz) of Butter
1 cup of Icing sugar
1 tbsp Milk
1/2 tsp of Vanilla Extract

Method

Preheat the oven to 180 degree C and line the muffin cups with paper liners.

Cream the butter in a large bowl with the help of hand mixer.

Add the sugar and beat until the mixture is light and fluffy.

Gradually add the egg and beat well. Then beat in the Vanilla extract.

In a separate bowl sift the flour, baking soda and salt together. Add the lemon zest and whisk them together.

Add the flour mixture and milk to the butter mixture in additions, whiz all the ingredients together with the help of hand mixer kept in low speed. Scrape the sides of the bowl in between.

Fill the muffin cups 3/4 th each. Place in the middle rack of the oven and bake them for 15 to 17 Min's.

Check the cake whether it is completely baked with the help of a toothpick inserted into a cupcake comes out clean.

Remove the cake from the muffin tin and place on a wire rack to cool before you ice them.

Butter Cream Frosting Method

Cream the butter till smooth with the help of hand mixer.

Add in the vanilla extract.

With hand mixer on low speed, add the icing sugar gradually and beat.

Next add the milk and beat on high speed till the frosting becomes light and fluffy.

Once the cup cake have completely cooled frost with icing and grate some chocolate over it for decoration.

Makes about 6 cup cakes.

Happy New Year

2012-01-01T16:05:00.000+05:30

Wish you all a very Happy and Prosperous New Year 2012.

Vegetable Fried Rice

2011-12-14T10:10:00.006+05:30

Fried rice is a popular dish all over the world and it is very very simple and easy to make. You can also try this recipe with leftover veggies, meat, plain white rice. It's a simple, very tasty and satisfying meal. Here is the recipe.

Ingredients

1 cup raw Rice
2 Onions,medium sized, very finely chopped
1 Carrot,medium sized, very finely chopped
4 Green Beans, very finely chopped
50 gms Cabbage, very finely chopped
3 Green Chillies, very finely chopped
5 cloves Garlic, very finely chopped
1 inch Ginger piece, very finely chopped
1 tbsp Light Soya Sauce
1 tsp Chilly sauce
1 tsp Pepper powder
1/2 tsp Chaat masala(optional)
3 tbsp Oil
Salt to taste

Method

Wash the rice and pressure cook for 3 whistles. When the pressure released, remove the lid and transfer to a large plate and leave it to cool. Or cook the rice in boiling water, drain and leave it to cool.

Meanwhile heat oil in a wok, when hot add the chopped garlic and ginger and fry for 15 seconds.

Add the chopped onions, green chillies, carrot, beans, cabbage and stir fry for 5 Min's.

Then add in soya sauce, chilly sauce, pepper powder, chaat masala and cook for another 2 Min's.

Next add the rice and enough salt and stir fry and toss them well and switch off the flame.

Serve with tomato ketchup or with your favorite sauce and side dish.

P.S
* You can modify this recipe by adding any veggies of your choose
* Do not try to fry the rice until it's completely cool otherwise the rice will be sticky.

Tomato Soup

2011-12-07T12:00:00.006+05:30

I love soup at any time of the year but particularly in winter.I could say it's a comfort food on cold winter mornings as they warm me up from inside. Hence i just love winter and soup. So today's recipe is a very easy tomato soup which is my all time favorite soup. It taste best when served with bread chunks. Here is the piping hot ladleful of tomato soup.

Ingredients

1 Onion,medium sized roughly chopped
3 Tomatoes, medium sized roughly chopped
1 tbsp Butter
1/2 tsp Cumin seeds
1 tsp Peppercorns
3 cloves of Garlic
a pinch of Turmeric powder
Few Coriander leaves for garnishing
Salt to taste

Method

Melt the butter in a saucepan, add cumin seeds, garlic and peppercorns to it and fry for 30 seconds.

Add the roughly chopped onions and fry for 1 minute or till it turns pink, do not fry golden brown.

Add the chopped tomatoes and cook till it becomes soft.

Cool and then blend it in a mixer to get smooth puree.

Transfer the mixture to saucepan and add 3 cups of water, turmeric powder and salt and mix well.

Bring it to boil, switch off the flame,

Strain the mixture through a strainer, you can skip this step also.

Garnish with coriander leaves and serve hot with bread sticks.

Green Beans and Potato Masala

2011-11-30T14:30:00.004+05:30

A side dish made with potato and green beans cooked in spice and coconut paste. This goes perfect with hot rotis/ chappathi. Here is the recipe.

Ingredients

50 gms of Green Beans, chopped
100 gms of Potato, boiled, peeled and cut into cubes
1 pieces of Cinnamon stick
2 cloves
1 Onion, medium sized,peeled, chopped lengthwise
2 Tomatoes, medium sized, chopped
1 tsp ginger garlic paste
2 tsp of Chilly powder
1/4 tsp of Turmeric powder
few Coriander leaves
Salt to taste
2 tbsp of Oil

To Grind

1 piece Cinnamon Sticks
2 Cloves
3 tbsp of grated coconut
1 tbsp coriander seeds
1/2 tsp Cumin seeds
1 tsp Fennel seeds
1/2 tsp Pepper

Method

Grind the ingredients to a smooth paste by adding little water mentioned above list to grind and keep aside.

Heat oil in a wok/ kadai/ pan, add cinnamon sticks and cloves and fry for 30 seconds.

Then add the chopped onions to it and fry till it becomes translucent.

Add ginger garlic paste to it and saute for few seconds.

Add the tomatoes to it and pinch of salt to it and saute till it becomes soft

Then add the potatoes, ground paste, chilly powder, turmeric powder and 1/2 cup of water and mix well.

Close the lid and cook for 3 to 5 minutes or till the potatoes are 3/4 th done.

Then add the chopped green beans, salt, mix well and cook for 5 Min's or till the gravy becomes thick.

Garnish with coriander leaves and serve with roti.

Ginger Tea

2011-11-27T15:45:00.004+05:30

Winter is upon us, nothing is much better than a hot cup of tea on cold winter days.In India,Tea is the most popular beverage. There are many versions and one such is Ginger tea. It has a spicy taste and also it is a good remedy for cold, flu, sore throat etc.. Treat yourself to a piping hot cup of ginger tea after a long workday out. It refreshes your body and your soul.

Ingredients

2 cups of Water
1" piece Ginger root minced or crushed
2 tsp of Tea leaves / powder
1/4 cup Milk
3 tbsp of Sugar

Serve tea hot with your favourite snack and oneof my favorite tea time snack is Spicy puffed rice.This is light,healthy, tasty tea time snack to munch on.Click for the recipe here.

Method

Pour water in asauce pan and add the ginger to it. Boil the ginger in water 1 Min.

Reduce the flame and add the tea leaves/powder to it and increase the flame and bring it to a boil and simmer for 3 Min's.

Pour the milk to it and simmer for 30 seconds.

In a separate vessel place the sugar. With the help of a strainer pour the tea to the vessel with sugar.

Pour the tea from distance to another vessel to produce foam on the tea and also the sugar is dissolves.

Serve hot with your favorite tea time snack.

Preparation Time : 5 Minutes
Serves : 2

Egg and Soya Chunk Bhurji / Scrambled Eggs with Soya chunks

2011-11-18T22:52:00.000+05:30

Many of us have an aversion to soya chunks/nuggets, usually kids and tends to be put in an unfavourable category as well. But it has a lot going for it. It's an excellent source of protein and has many essential vitamins and minerals. Then i thought why don't i add this unfavorite ingredient to an everyone's favourite recipe. Then my mind strikes the recipe Scrambled eggs/ Egg bhurji...i think it would be most favorite's. Try out this recipe.

Ingredients

10 nos of Soya chunks
3 or 4 Eggs
1 tbsp of Mustard seeds
2 medium sized Onion, finely chopped
5 green chillies, finely chopped
few Curry leaves, finely chopped
1 or 2 tbsp of Oil
Salt to taste

Method

Soak the soya chunks in water for about 10 to 15 Min's and keep aside.

Squeeze the excess water from soya and finely chop them and keep.

Heat oil in a kadai/wok/pan, when hot add the mustard seeds to it and allow it to splutter.

Then add the finely chopped onions, green chillies, curry leaves to it and fry them till it turns translucent.

After that add the chopped soya chunks to it and keep sautéing for 5 Min's.

Add salt to it and mix well.

Break the eggs to it and mix well and keep sautéing till the eggs are cooked.

Serve hot with rice or parathas.

Sweet Potato Roast

2011-10-31T14:20:00.010+05:30

Hi All!..Hope everybody had a safe and wonderful Diwali. Thank you everyone for your lovely wishes.Had been to hometown cbe for diwali and had a great time with my family members. Now coming to today's recipe, this is a simple side dish called sweet potato roast. Sweet potato(Sarkaraivalli Kilangu in Tamil) are our favorite and are eaten just by pressure cooking them.Then i thought why don't i try this like potato fry and ended up making this recipe. This is an absolutely tasty side dish and goes well with hot rice and sambhar/rasam/curd.

Ingredients

1/4 kg Sweet Potato
10 shallots, peeled and minced or 1 red onion minced
1/2 Ginger Garlic paste
1 tbsp Chilly powder ( adjust accordingly )
Salt to taste
2 tbsp Vegetable oil
Few Curry leaves

Method

Cook the sweet potatoes in hot water till its half done, Strain the water and allow it to cool.

Peel the skin and cut into one inch roundels and keep aside.

Heat oil in a frying pan, when hot add minced onion, ginger garlic paste, chilly powder, curry leaves together and saute for one Min's.

Next add the salt and sweet potato roundels and mix well gently and cook for another 3 to 5 Min's. Saute gently twice or thrice in between.

Serve with hot rice and Sambhar/Rasam/Curd.

Happy Diwali

2011-10-25T17:07:00.003+05:30

Pan Fried Tofu Bites - A quick and easy starter with Tofu

2011-10-18T10:00:00.001+05:30

Hi everyone..hope you all had a great weekend. This weekend i made a simple recipe with tofu. As we all know tofu is a soyabean curd made from soya milk, has low cholesterol and fat content. Since it has a delicate flavor it taste best when you add seasoning or marinades and then cooking them. So i just made a simple starter recipe with tofu. This is very simple and really easy to do also.

Ingredients

100 gms of Tofu
1 tbsp Hung Curd
1 tsp Chilly powder
1/4 tsp Corainder powder
1/4 tsp Garam masala powder
a pinch of Turmeric powder
1/2 tbsp Lemon juice
1 sprig of Corainder and Mint leaves each, finely chopped
1/2 tbsp Bengal Gram flour
1 tsp of Corn flour
Salt to taste
2 tbsp of Olive oil

Method

Slice the tofu into desired shapes and keep aside

In a bowl mix all the ingredients expect Tofu and oil.

Coat the marinade over tofu slices and keep for 15 to 30 Min's

Heat oil in a non stick pan, when hot place the marinated tofu slices and shallow fry on both side still golden brown in color and keep aside.

If u have the leftover marinade mixture pour over the same pan(remove any excess oil) and bring it to boil and pour over the tofu and serve.

Notes:
* To remove excess moisture from tofu place them on kitchen towl and press with a flat spatula gently.
* It's best to use a non stick pan while frying.
* Instead of pan frying tofu you can either grill, microwave or bake them.

Pudalangai Kootu(Snakegourd & Dhal Curry)

2011-10-11T13:25:00.002+05:30

Pudalangai kootu, a vegetarian side dish and a specialty recipe from Tamilnadu often served with rice and sambhar/rasam. Kootu meaning vegetables cooked along with dhal in coocnut paste. This is one of my favourite side dish. Here's the recipe.

Ingredients

1/4 kg of Snake Gourd
3 tbsp Split Bengal Gram
1 tsp Mustard Seeds
a pinch of turmeric powder
Few Curry Leaves
Salt to taste

To Grind

3 tbsp of grated Coconut
4 pods of Garlic
1 tsp Cumin seeds
3 Green Chillies
1 sprig Curry leaves

Method

Soak the chana dal/split bengal gram in water for 15 to 30 Min's.

Wash the snake gourd and split open and remove the seeds and chop them into small pieces and keep.

Cook the dhal by adding enough water and pinch of turmeric powder,when its 3/4th cooked remove from the flame.

Heat oil in a wok/kadai, when hot add mustard seeds and allow it to splutter.

Add curry leaves and fry for 3 seconds.

Then add the chopped snake gourd pieces and dhal to it and cover and cook till its 3/4th done.

Next add the ground paste and cook till the raw smell goes off, between stir once and add salt to it and mix well.

Serve with rice and sambhar/rasam.

Vazhakkai Poriyal/ Raw Plantain

2011-10-03T16:05:00.004+05:30

Vazhakkai poriyal / Raw Plantatin , a very very easy to make side dish and served with rice and sambhar/rasam/curd. When you are cooking for large number of people this could be one of the best choice because it reduces the cooking time. Hence in Tamilnadu in olden days this is usually served in most of the weddings. Here is the recipe.

Ingredients

1 Raw Banana/Plantain
5 to 8 no of Shallots, peeled and chopped (or you can use red/white Onion)
1 tbsp of split bengal gram /Channa dal
1 tsp Mustard seeds
a pinch of asafoetida
3 Dry red chillies
1 spring of Curry leaves
1/4 tsp Turmeric powder
3 tbsp of grated Coconut
1 tbsp of oil
Salt to taste

Method

Wash the raw banana cut the ends, peel the skin and cut into one cm cubes. Place them in a bowl with water.

Heat oil in a heavy bottomed kadai/wok/pan add split bengal gram chana dal and fry for 10 seconds.

Add mustard seeds, asafoetida, curry leaves, dry red chillies and allow it to splutter.

Then add the shallots and fry till it turns translucent.

Strain the water and add the chopped raw banana cubes to it. Cover and cook in low flame by stirring and sprinkling some water in between .It will take five Min's to cook. (or else Cook the raw banana in hot water along with turmeric powder and strain the water and keep aside and then add after the shallots).

Add enough salt to it and cook for another 1 Min and switch off the flame.

Add the grated coconut and combine them well.

Serve with rice and sambhar/rasam/curd.

Note:
* When you are cooking the raw banana in hot water it just takes only 2 Min's to cook If overcooked it becomes sticky.

Spicy Tomato Rice

2011-09-27T11:10:00.001+05:30

Tomato rice is the popular and common variety rice recipe in south india. This is a one pot meal and it can prepared very quickly and also it is one of the ideal lunch box menu. There are so many version to make this rice. Though i have already posted Tomato rice , here is my another version. For this you need nice tangy and well ripened tomatoes, i have used here is natty tomato which is very juicy and easily cooks. Here's the recipe.

Ingredients

2 cups of Cooked Rice
4 ripened Tomatoes, chopped
1 inch Cinnamon Stick (optional)
2 Cloves (optional)
1 tsp of Cumin seeds
1 tsp Ginger Garlic paste
1/4 tsp Garam masala powder
1/2 tsp Coriander powder
1 tsp Chilly powder
1 spring Curry leaves
Salt to taste
3 tbsp of oil

Method

Heat oil in wok, when hot add cumin seeds and allow it to splutter( If you need fry cinnamon stick and cloves before adding cumin seeds). Then add curry leaves and fry for few seconds.

Add the chopped tomatoes and saute. At this stage add little pinch of salt to the tomatoes so that tomatoes are easily cooked and mashed.

Add ginger garlic paste and all the powders and cook till the tomatoes are well cooked and oil starts leaving the sides of the pan or still the raw smell of the masala goes off.

Add salt to it and mix well.

Then add the cooked rice and mix well and serve with potato curry.

Note:
Choose tomatoes that are well ripened for this recipe because when cooked it becomes like gravy so that the rice coats well with the tomato and gives more taste.

Spicy Potato

2011-09-21T09:00:00.004+05:30

Spicy Potato is one of my favorite dish. This is easy, tasty, spicy that goes perfectly with variety rice or with steaming rice and dhal or curd rice. It is perfect for lunch box or picnic. Here comes the recipe.

Ingredients

1/2 kg Potatoes
1 Onion, medium sized, peeled and chopped
Few Curry leaves, chopped
3 tbsp of oil
Salt to taste

To grind

1 inch Cinnamon stick
2 Cloves
4 pods of Garlic
1 inch Ginger piece
2 Dry red chillies
1 tbsp of Coriander seeds
1/2 tsp of Cumin seeds
1/2 tsp of Black Peppercorns

Method

Wash and peel the skin and pressure cook the potatoes or boil in water untill its cooked and cut into quarters and keep aside

Grind the ingredients mention under to grind to a coarse paste and keep.

Heat oil in a wok, when hot add the chopped onions and cook till it becomes golden brown in color.

Next add the chopped curry leaves to it and fry for a second.

Then add the paste and little water say about 30 ml and cook till the raw smell goes off.

Add the salt and mix well.

Then add the potato cubes and cook for 3 Min's.

Serve with hot rice

Oats and Walnut ladoo

2011-09-07T13:25:00.006+05:30

After a short break, i'm back to blogging now. And i'm back with a sweet recipe called Oats and Walnut ladoo. Because i love the nutty flavor of walnuts, i have used only walnuts in this recipe, you can even substitute mixed dry fruits instead of it and also i have used the sweetener called Karumbu Sakkarai/ Nattu sakkarai in Tamil (Natural unrefined cane sugar). This dessert is simple, healthy and easy to make also. Here comes the recipe.

Ingredients

2 cups or 100 gms of Quick Oats
1 cup of powdered Karumbu Sarkarai/ Nattu Sarkarai

(Natural unrefined cane sugar) or substitute White Sugar

1/2 cup chopped Walnuts
1 tbsp of Ghee
enough Milk to make ladoos

Method

Dry roast the oats in a wok for 2 to 3 minutes (Do not burn). Allow them to cool.

Grind the oats to powder in a mixer.

Transfer to a large bowl. Add the powdered sugar to it and mix well.

Fry the walnuts in 1 tbsp of ghee and add to the bowl.

Pour the milk little by little and make balls out of the mixture and allow them to rest for few minutes and serve them.

Soya Beans Kurma/Korma

2011-08-19T11:55:00.003+05:30

Ingredients

100gms of Soya Beans
1 Onion, medium sized, peeled and finely chopped
2 Tomatoes, medium sized, finely chopped
2 Cinnamon sticks, 1 inch sized
4 Cloves
3 tbsp of grated Coconut
2 tsp of Fennel seeds
3 green Chillies
1 tbsp of Coriander powder
1 tbsp Oil
Salt to taste
few Coriander leaves

Method

Soak the soya beans overnight or 4 to 5 hrs and pressure cook for one whistle or till soft.

Grind together 1 cinnamon stick, 2 cloves, green chillies, fennel seeds, coconut and make a fine paste and keep aside.

Heat oil in a wok, when hot add the ramianing cinnamon and cloves, fry for 30 seconds.

Add the chopped onions and fry till the onion turns translucent.

Next add the tomatoes and pinch of salt and cook for 3-4 Min's, stir in between.

Add the ground paste and 1 cup of water to it and cook for 3 to 4 Min's.

Add the pressure cooked soya beans to it an mix well and cook till the gravy becomes thick.
Garnish with coriander leaves and serve with rotis/chappathi.

Herb Flavoured Baby Potato Curry

2011-08-09T15:35:00.003+05:30

Ingredients

150 gms of Baby Potato
1 Onion, medium sized, peeled and finely chopped
2 Tomatoes, medium sized, finely chopped
1 clove Garlic, peeled and minced
1/4 inch Ginger, peeled and minced
3 Green chillies slit lenght wise
2 sprigs of each Thyme and Oregano (fresh one)
Coriander leaves few
Salt to taste
2 tbsp of Oil

Method

Boil the baby potatoes or microwave until it's cooked. Peel the skin and keep. Cut the potatoes into half if it is big in size..

Heat 1 tbsp oil in a wok and fry these baby potatoes till it becomes slightly brown in color and remove from wok and keep aside.

Heat remaining 1 tbsp oil in the same wok, when hot add the chopped onions,minced garlic, ginger and green chillies together and fry till the onion turns translucent.

Next add the tomatoes and pinch of salt and cook for 3-4 Min's, stir in between.

Add the fresh herbs thyme, oregano and coriander leaves mix well.

Then add the potatoes, salt and mix well and cook for another one Min.

Serve with rice and sambhar/ Ghee rice / Jeera rice.

Beetroot and Black Chickpeas Poriyal/Curry

2011-08-02T15:14:00.001+05:30

Ingredients

Beetroot - 1, medium sized
Black Chickpeas - 50 gms
Shallots - 10 nos
a pinch of Asafoetida
Dry Red Chillies - 5
Curry leaves - few
Coconut grated - 3 tbsp (optional)
Salt to taste
Oil - 1tbsp

Method

Soak the black channa overnight and pressure cook them and keep aside.

Wash and peel the beetroot and chop into pieces, either pressure cook or add required water to it and cook until soft.

Heat oil in a wok, add mustard seeds let it splutter then add asafoedtida, then add dry red chillies, curry leaves to it and fry till it changes it color.

Add the chopped shallots and fry till it turns translucent.

Next add the cooked beetroot, black chickpeas and salt to it and stir well and fry for 2 Min's

Switch off the flame and add the grated coconut to it and give a stir. Serve with rice and sambhar/rasam/curd.

Baingan Bharata ( Roasted eggplant Curry)

2011-07-29T14:40:00.006+05:30

Ingredients

Mustard Oil - 2 tbsp
Eggpalnt - 1 large
Cumin Seeds - 1/2 tsp
Onion - 1, medium sized, chopped
Green Chillies - 2,finely chopped
Ginger Garlic paste - 1 tbsp
Tomato - 1, chopped
Frozen Green Peas - few (optional)
Chilly powder - 1 tsp
Coriander powder - 2 tsp
Garam Masala - 1 tsp
Coriander leaves for garnishing

Method

Grease the eggplant with oil and roast the eggplant directly over the flame or grill in oven. Keep turning the eggplant till the skin is charred and cooked.

When done allow it to cool completely and then peel the skin and mash the pulp and keep aside.

Heat the wok, pour mustard oil, when hot, add cumin seeds and when they crackle add the chopped onions and fry for few minutes.

Add green chilles, ginger garlic paste and again fry for few seconds.

Next add the chopped tomatoes, green peas, chilly powder, coriander powder and garam masala and cook till the oil separates. Stir often in between.

Then add the mashed eggplant and salt and mix well and cook in low flame for another one minute and turn off the heat.

Garnish with coriander leaves and serve with rotis or Rice.

Lemon Rice

2011-07-21T15:30:00.005+05:30

Lemon Rice is of the popular and common rice dish in South India.Its very easy and prepared in jiffy when you have cooked rice in hand or you have any leftover rice in the fridge you can use that too. It is perfect for picnics and also when you feel lazy and don't feel like spending much time in the kitchen this recipe is a good option. It's taste wonderful when served with potato fry. Here's the recipe.

Ingredients

Cooked Rice - 2 cups
Split Bengal gram - 1 tbsp
Roasted Groundnuts - few (optional)
Mustard seeds - 1 tsp
Green Chillies- 4, slit lengthwise
Curry Leaves few
Turmeric powder - 1/2 tsp
Lemon juice from one
Salt to taste
Oil - 2 tbsp

Method

Heat oil in a heavy bottomed pan/ kadai / wok, when hot add split bengal gram and fry till its turn brown in color. Then add mustard seed and allow it to splutter.

Add green chillies,turmeric powder, curry leaves, roasted groundnuts and salt fry for 1 min(do not burn).

Then add the cooked rice to it and mix well.

Cut the lemon into half and take out the seeds, turn of the flame and squeeze the juice to the rice and mix well and serve.

Note:

Cooked rice should be completely cool before adding to kadai, other wise it will become soggy.
Do not squeeze the lemon with seeds to the rice otherwise it taste bitter sometimes.

Methi Channa Masala (Chickpeas Gravy with Fenugreek Leaves)

2011-07-08T11:25:00.002+05:30

I always love to to eat north indian style side dish for my rotis/chappathis. So i prepared this Methi Chana Masala. I got this recipe from one of my friend and adjusted slightly to my liking. Here is the recipe.

Ingredients

Chickpeas - 150 gms
Fenugreek Leaves - 1 bunch
Onion - 2 , diced
Tomatoes - 3, chopped
Ginger Garlic paste - 1/2 tbsp
Cinnamon - 1" stick
Cloves- 2
Cardamom - 1
Cumin powder - 1/4 tbsp
Coriander powder - 1 tbsp
Turmeric powder - 1/2 tsp
Chilly powder - 1/2 tbsp
Amchoor powder - 1/4 tsp
Salt to taste
Oil - 3 tbsp

Method

Wash and soak chickpeas overnight and pressure cook them.. Separate the fenugreek leaves from the stem and keep aside.

Heat 1 tbsp of oil in a pan, when hot add cinnamon stick, cloves, cardamom and fry for 30 seconds. Add diced onions and fry till it turns pink and and then add the chopped tomatoes and cook till it becomes soft. Cool and grind to a smooth paste.

Heat remaining oil in the same pan, when hot add green chillies, ginger garlic paste andT fry for few seconds, then add the onion tomato paste and saute for 2 Min's. Add the fenugreek leaves and mix well and cook for one min.

Then add all the powders one by one to the mixture except amchoor powder and mix well and cook in medium flame for another 2 Min's.

Finally add the chickpeas along with water from the pressure cooker, amchoor powder and salt and cook till the gravy becomes thick.

Serve with Rotis.

Onion and Tomato Sabji with Fried Paneer

2011-07-01T15:00:00.004+05:30

Today's recipe is a simple yet delicious dish - Onion tomato thokku, prepared with easy handy ingredients. This is one of my favorite accompainment for chappathis and dosas. I make this quite often. This recipe works great when you are planning for a trip. This can be used as filling for sandwiches too.Here is the recipe and Happy weekend to all.

Ingredients

Onion - 3
Tomatoes - 4
Garlic - 6 pods
Curry leaves - 2 sprigs
Chilly powder - 1 tbsp
Turmeric powder- 1/4 tsp
Cottage Cheese/ Paneer - 50 gms, chopped into cubes
Salt to taste

Oil - 3 tbsp

Method

Chop the onion, tomatoes and garlic finely.

Heat 2 tbsp of oil in heavy bottomed pan, when hot add the chopped garlic and fry for one minute.

Then add the onions, curry leaves and sauté till the onions turns translucent.

Now add the chopped tomatoes with pinch of salt.

Cover and cook the tomatoes in medium flame for five Min's, stir in between.

Then add the chilly and turmeric powder to it and mix well.

Cook again in low flame till the oil oozes out and switch off the flame.

Heat 1 tbsp oil in a small fry pan, add cubed panner and fry till it turns golden brown on both sides and add to the thokku and mix well.

Serve with dosa and rotis.

Note:
* This can kept for 3 days without refrigeration(avoid paneer) and taste best on the next day.
* Instead of paneer, you can add fried potatoes or boiled egg to it.
* Should be cooked in low/medium flame.

Capsicum Chutney

2011-06-20T13:40:00.015+05:30

Hope everyone had a great weekend! Today i wanted to make something quick and easy side dish/ gravy for his lunch box to have with chappathi. So i prepared this simple capsicum chutney and its probably one of the simplest side dish that i would make for chappthis/rotis and here's the recipe.

Ingredients

Capsicum - 2, medium sized

Onion - 2, medium Sized

Dry Red Chillies - 5 nos.

Garlic pod - 2

Tamarind pulp - 1 tsp

Salt to taste

Oil - 1 tbsp

Method

Dice the onion and capsicum and keep aside.

Heat oil in a kadai, when hot add dry red chillies to it and fry for 30 seconds.

Then add diced capsicum,onion, garlic pods together and keep sautéing till onion and capsicum becomes soft.

When done allow them to cool.

Transfer this to blender or mixer, add tamarind pulp and salt to it.

And grind it to a smooth paste. Serve with Idly, Dosa and Rotis.

* No of Servings - 2
* Preparation Time- 15Min's
* Spice Level - 3

And this recipe is going to participate in "Quick and Easy Recipe Mela" event hosted by "Spicytasty".

Spicy Chicken fry with Fennel seeds and Almonds

2011-06-16T14:10:00.002+05:30

A few weeks ago on one sunday I said to him that i am bored of eating chicken masala and also said i don't want to eat deep fried things also. Then he said ok and told that he will cook for me... i cooked biriyani and he cooked this chicken fry...i would definitely say this is the best chicken recipe i ever tasted before. He made this several times by now, but still I'm not bored of it. The thing i liked the most in this recipe is the flavor of the fennel seeds and secondly the crunchiness of almonds.

Ingredients

Chicken Breast - 1/4 kg
Fennel seeds - 1 tbsp
Chilly powder - 1 1/2 tbsp
Turmeric powder - 1/4 tsp
Egg White - from 1 egg
Almonds - 6 nos, roughly chopped
Curry leaves - 4 sprigs, finely chopped
Oil - 3 tbsp
salt to taste

Method

Wash the chicken breast and cut them into small sized pieces.In a mixing bowl mix all the ingredients mentioned above except oil and chicken.

Now add the chicken pieces to the paste and mix well and leave it inside for half an hour.

Then heat 2 tbsp of oil in a heavy bottomed kadai and when hot add the marinated chicken pieces to it.

Stir fry the chicken pieces until it changes color.

Sprinkle some water and continue stir fry for 10 Min's or until the chicken is fully cooked and golden brown.

Serve immediately.

Rosemary Potato

2011-06-10T14:54:00.003+05:30

Ingredients

Potato - 1/4 kg
Rosemary - 2 Sprigs, chopped
Olive oil - 2 tbsp
Garlic pods- 3, chopped finely
Pepper powder - 1/2 tbsp
salt to taste

Method

Wash, clean, and peel and dice the potatoes and cook in boiling water for 15 minutes or until they are fork tender.

Drain the water and keep aside to cool.

In a large bowl mix together olive oil, chopped garlic, chopped rosemary, pepper powder and salt.

Then add the potatoes to it and mix them well so that the mixture coats on all sides of potatoes and leave for 5 Min's.

Heat a non stick pan, add 1/2 tbsp of olive oil, when hot add the potatoes.

Roast the potatoes till it turns crispy and brown.

Rava Ladoo

2011-06-06T11:00:00.005+05:30

Ingredients

White Rava - 2 cups
Sugar - 31/2 cups
Broken Cashew nuts-1/4 cup
Raisins- 1/4 cup
Ghee - 100 gms
Milk - enough to make balls

Method

In a pan dry roast the rava and set aside to cool.

Powder the sugar and roasted rava, cardamoms together in a blender.

Transfer this to a large mixing bowl.

Fry the cashews and raisins in the ghee and add to the rava mixture.

Pour the milk little by little and mix thoroughly.

Make balls out of the mixture immediately.

Let them cool completely and then serve and enjoy.

Pepper Chicken

2011-05-06T22:50:00.000+05:30

Ingredients

Chicken - 1/2 kg
Onion - 1, chopped lengthwise
Tomato - 2, chopped
Fennel Seeds - 1/2 tbsp
Turmeric powder - 1/4 tsp
Pepper powder-3 tbsp ( freshly ground )
Salt to taste
Oil-2 tbsp

Method

Wash and cut the chicken into medium size pieces.

Heat oil in a kadai, add onions and fry till it turns pink. Add fennel seeds and saute for one min.

Then add the tomatoes and cook until it becomes soft.

Next add the chicken pieces, turmeric powder and cook for 5 Min's.

Add one cup of water to the chicken pieces and cover it cooked for 15 Min's on medium flame.

Finally add the pepper powder and cook until the chicken is done.

Garnish with coriander leaves and serve hot with steamed rice.

Raw Plantain/Banana Fry (Vazhaikai Varuval)

2011-04-28T16:54:00.001+05:30

Want to prepare some quick side dish for lunch. Here it is - Raw Plantain fry/ Vazhaikai Varuval is a simple side dish to make and it is great with variety rice, rice with sambar/rasam/curd.This is everyone's favorite at our home.Here comes the recipe.

Ingredients

Raw Plantain/Banana - 1
Chilly powder - 1 tbsp
Turmeric powder - 1/4 tsp
Rice Flour - 1 tsp
Salt to taste
Oil to deep fry

Method

Wash and peel the skin and cut the raw plantain into thin rounds.

In a bowl mix chilly powder, turmeric powder, rice flour, salt with little water and make a paste.

Add the plantain slices to the bowl and mix well so that the paste coats well to the slices and keep aside for 10 Min's.

Heat oil in a wok and deep fry the plantain slices till it turns brown and crispy.

Serve with rice and sambar/dal/rasam/curd.

Potato & Capsicum Fry

2011-04-07T12:58:00.006+05:30

Potatoes is a favorite with most of us. And this always makes a super and yummy side dish for rice. Along with potato i added some capsicum which was lying inside the fridge for so many days and made this simple side dish - Potato and Capsicum fry. If you have boiled potatoes ready, this can be done in few minutes using just a few handy ingredients.

Ingredients

Capsicum - 1, chopped
Potato - 1, boiled and chopped
Cumin seeds - 1 tsp
Coriander seeds, crushed - 1 tsp
Ginger Garlic paste - 1 tsp
Chilly Powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 1 tbsp

Method

Heat oil in pan, when hot add cumin and coriander seeds and fry for few seconds.

Then add the ginger garlic paste and saute for 15 seconds.

Next add the chopped capsicum pieces along with chilly and turmeric powder to it and cook for few Min's in medium flame.

Now add the potatoes and salt to it and mix them well and cook for another one min.

Serve hot with rice and sambhar/rasam/curd.

Tamarind Rice (with leftover rice)

2011-03-24T10:20:00.004+05:30

Tamarind rice (Puli Sadham)is a popular recipe of south India. Whenever i have plenty of left over rice, i prepare this. I can say It's the perfect way to use leftover rice and it is easy to prepare also. Just marinate the rice with tamarind pulp, sambar powder, turmeric powder and little salt, cover and keep it overnight. And in the next day morning you just need to do tadka and add the rice. Along with this i prepare some coconut chutney and serve this as breakfast.

Ingredients
Cooked Rice - 2 cups
Oil- 3 tbsp
Bengal Gram - 1/2 tbsp
Black Gram - 1/2 tbsp
Mustard Seeds - 1 tsp
Curry Leaves - few
Dry Red Chillies - 8 nos
Turmeric powder - 1 tsp
Sambar powder - 1/2 tsp
Roasted Peanuts - 2 tbsp
Shallots - 10nos, peeled and chopped (or u can use 1 big red onion) - optional
Tamarind - lemon sized

Method
Soak tamarind in water and leave for few minutes and take out the extract.
In a large bowl place the leftover rice, add the tamarind pulp, sambar powder, turmeric powder, salt and mix well.
Heat oil in kadai,add bengal gram, urad dal and fry for 30 seconds, then add mustard seeds to it and let them splutter.
Add dry red chillies and curry leaves and fry till the red chillies turn lightly brown.
Now add chopped onions to it and fry till it turns pink.
Add the peanuts, salt and mix well.
Finally add the rice and mix well.

Note:

Take a thick extract from tamarind, don't add too much water, otherwise the rice becomes soggy.
Do not add too much sambar powder b'cos its flavour will dominate.

Tangy Egg and Drumstick Curry

2011-03-08T14:12:00.009+05:30

Today's recipe is an easy, tasty, interesting recipe to add proteins to your diet - Egg and drumstick curry. This is cooked in tamarind gravy and lots of curry leaves are added to enhance the flavour. This tangy egg curry is just awesome when eaten with plain rice and Dal. One of my favourite combo and here's the recipe.

Ingredients

Egg - 2 Nos
Drumsticks - 2, cut into 2 inch pieces
Onion - 1, chopped
Dry Red Chillies - 4
Mustard Seeds - 1 tsp
Tamarind pulp - 1 tbsp
Dry Red Chilly powder - 1/2 tbsp
Turmeric powder - 1/2 tsp
Salt to taste
Curry Leaves - 4 sprigs
oil - 1 tbsp

Method

Boil the eggs in water for 6 to 8 Min's and remove the shell.
Drizzle some oil in a hot wok and a pinch of turmeric powder and fry the eggs in it for 2 Min's and make few holes with fork and keep aside.
Cook the drumstick in boiling water and keep aside.
Heat oil in a wok and once hot, add mustard seeds and allow it to splutter.
Add the dry red chillies and curry leaves to it and saute till the flavour comes out.
Add the chopped onions and saute till they become golden brown in colour.
Now add the tamarind pulp with little water to it and then add chilly powder, turmeric powder and salt and cook for 2 Min's in medium flame.
Now its time to add the egg and drumstick pieces and mix them well and cook in medium flame for 2 Min's.
Serve them hot with rice.

Carrot Pepper Fry

2011-02-25T13:50:00.003+05:30

Ingredients

Carrot - 250 gms
Black Pepper Powder - 2 to 3 tbsp
Olive oil - 3 tbsp
Few Curry Leaves
Salt to taste

Method

Wash, peel and chop the carrots into thin rounds.

Heat oil in a non stick pan and add the carrots to it and toss them in oil.

Cover and cook the carrots in lowflame, When the carrots are half cooked, add pepper and salt and saute them. Then add few curry leaves and mix well.

Cook till the carrots are completely done and crispy.

Serve them with hot rice and sambhar.

Coffee Mug Cake

2011-02-14T14:38:00.009+05:30

Ingredients

Dark Chocolate - 50 gms
Butter - 2 tbsp
All Purpose Flour - 3 tbsp
Sugar - 4 tbsp
Egg - 1
Vanilla Essense - 1/2 tsp
Milk - 2 tbsp
Baking Powder - 1 tsp

Method

Melt butter and chocolate together in microwave.
In a separate bowl mix together flour,sugar, baking powder, then add the egg and mix well.
Then pour the chocolate mixture to it and mix gently.
Pour this mixture to the coffee mug and microwave for 3 to 4 Min's.

Back to Blogging......

2011-02-04T10:06:00.004+05:30

Sorry, I have been absent for so long time from the blogging world..... the reason is that we just bought a new house and as such we have......had the carpenters working inside and the house were full of boxes, no internet connection ....unpacking and arranging things and so on,......

I feel like finally a little settled now and will be back to blogging and will upload new recipes soon. Hope you friends all are doing well and wishing you all a very " Happy New Year" .

Kalakai pickle ( Karonda )

2010-08-17T12:02:00.003+05:30

Kalakai is a small kind of berry grows on shrubs. In Hindi it is called as Karonda, in Tamil we call it as Kalakai, in Telugu, wakay okachettu and the botanical name is Carissa Carandas. They are very sour in taste and hence they are commonly used in pickle. Simple and easy to make, here is the recipe...

Ingredients

Kalakai - 3 cups
Gingelly Oil - 50 ml
Fenugreek Seeds - 1/4 tsp
Mustard Seeds - 1 tbsp
Red Chilly powder - 4 tbsp
Turmeric powder - 1/4 tsp
Salt to taste

Method

Wash the berries throughly and cut them into half and take out the seeds from it and keep aside.

Heat oil in a wok, add fenugreek and mustard seeds allow it to splutter.

Then add red chilly powder, turmeric powder and salt to it and mix well.

Next add the kalakai to it and saute in the oil till it becomes soft and completely cooked.

Allow it to cool and store it in a bottle.

Omelette Soup

2010-08-11T07:26:00.000+05:30

Ingredients

Egg 1
Oil-1 tbsp
Vegeatable Stock-2 1/2 cups
Carrots - 1 large
Bok choy leaves - 2 shredded
Soy sauce - 1 tbsp
Sugar - 1/2 tsp
Pepper powder - 1 tsp
Coriander leaves to garnish

Method

Beat the egg lightly in a bowl.

Heat oil in frying pan, pour in the egg and swirl the pan and cook over medium heat until it has set and underside is golden.

Slide the omelette out of the pan and roll it up and slice into 1" rounds and keep aside.

Next put the stock in large pan add veggies and bring it to boil.

Reduce the heat and simmer for 5 mins, then add soy sauce, sugar and pepper.

Stir well and then pour into bowls. Lay the sliced omelette rounds and garnish with coriander.

Recipe Source : Chinese and Thai 400 by Jane Bamforth

Prawn and chickpeas Curry

2010-08-05T13:35:00.003+05:30

Ingredients

Jumbo Prawns - 1/4 kg
Boiled Chickpeas - 150 gms
Onion - 1, chopped
Tomato puree - 3 tbsp
Chinese red wine vinegar - 2 tbsp
Dry red chilly - 6 nos
Cumin seeds - 1 tbsp
Coriander seeds - 1 tbsp
Garlic - 6 cloves
Coriander leaves - few
Oil - 2 tbsp
Salt to taste

Method

De shell, De vein the prawns and wash thoroughly.

Rub the prawns with salt and keep for 10 Min's and then rinse in water and keep aside.

Make a paste with red chilly, cumin coriander seeds and garlic.

Heat oil in wok and fry the onions until soft.

Then add the grounded paste and cook for 2 Min's.

Then pour the tomato puree and red wine vinegar to it and bring it to simmer.

Stir in the prawns and cook for 2 Min's.

Add the boiled chickpeas and 1/4 cup of water and cook till the prawns are done.

Garnish with coriander leaves and serve hot.

Oats and Dill leaves Paratha

2010-07-28T10:08:00.000+05:30

Ingredients

Wheat flour - 1 cup
Soy flour - 1 tbsp
Quick cooking Oats - 1/4 cup
Dill Leaves - 1 small bunch
Ginger Garlic paste - 1 tsp
Green Chilly paste - 1 tsp
water to knead dough
Salt
Oil

Method

In a large bowl, mix all the ingredients except oil.

Slowly add the water and knead them to a soft dough.

Cover and leave the dough for 15 to 20 mins.

Make small balls and roll it and cook on hot tawa on both sides by applying little oil to it.

Serve with your favorite curries and gravies.

Sprouted Mung Bean Curry

2010-07-20T15:34:00.003+05:30

Ingredients

Sprouted Mung Beans - 1 cup
Onion paste - 2 tbsp (from 1 onion)
Tomatoes, finely chopped - 2
Cumin powder - 1/2 tbsp
Corainder powder - 1 tbsp
Ginger Garlic paste - 1/2 tbsp
Red Chilly powder - 1/2 tbsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Salt to taste
Oil - 1 tbsp

Method

Cook the mung beans with 1 1/2 cup of water and keep aside.

Heat 1 tbsp in a wok, add the onion paste and saute for 30 secs.

Then add the finely chopped tomatoes to it and cook for 1 Min.

Add ginger garlic paste and mix well and saute for 30 seconds.

Next add all the powders with lil water , mix well and cook till the raw smell goes off.

Finally add the mung beans and salt, mix well and allow it to cook for 2 Min's or till the gravy becomes thick.

Garnish with coriander leaves and serve with rotis.

Sending this to " Let's Sprout " event hosted by Priya of Easy and Tasty Recipes.

Mixed Sprouts Patties and Burger

2010-07-07T14:31:00.000+05:30

Ingredients

Mixed Sprouts - 2 cups
Boiled Potatoes, smashed - 1 cup
Chopped Ginger - 1 tbsp
Chopped garlic - 1 tbsp
Garam Masala - 1 tbsp
Red Chilly Powder - 1 tbsp
Soya Chunks - 4 to 6 nos.
Bread Crumbs
Corn flour paste
Salt to taste
Oil for Shallow fry

Method

Soak the soya chunks in water for about 30 min and drain the water and squeeze excess water from the soya chunks and crumble them and keep aside.

Heat oil in a wok, add chopped garlic, ginger and onions and fry till it turns golden brown.

Add the garam masala, red chilly powder to it and fry for one min.

Next add the mixed sprouts, soya granules and salt, cook for 2 Min's.

Then add the mashed potato to it an mix well.

Make them into patties and dip them in cornflour paste and roll in bread crumbs and shallow fry them.

Serve on a burger bun with onion, tomato, lettuce leaves, cheese...

Note: I have not cooked sprouts completely just cooked for 2 Min's, so this would be little crunchy. If you dont like, cook them separately in boiling water till soft and add to the rest of the ingredients.

Spiced Buttermilk

2010-07-01T11:14:00.008+05:30

Ingredients

Plain Yogurt - 1 cup
Water - 4 cups
Cumin Seeds - 1/4 tsp
Grated Ginger - 1/4 tsp
Asafoetida - pinch
Curry Leaves - few
Salt to taste

Method

In a bowl whisk yogurt till smooth, then add water and salt to it and whisk to make buttermilk.

Dry roast the cumin seeds, crush them and add to buttermilk along with grated ginger, asafoetida and chopped curry leaves. Mix well.

Leave it for one hour in the fridge and serve chill or even you could use earthen pots to chill.

Sending this to the " Sizzling Summer Contest " hosted by Spicy Tasty.

Fried Onion Rings

2010-06-24T11:12:00.003+05:30

Ingredients

Onion - 2
Maida Flour - 1/2 cup
Egg white - 3 tbsp
Butter Milk - 1/4 cup
Pepper Powder - 1 tbsp
Salt to taste
Oil for deep fry

Method

In a bowl mix flour, butter milk, pepper powder, butter milk, salt to a thick batter. If need add water.

Peel and slice onions into rounds and separate the rings.

Heat oil in a deep frying pan.

Dip the onion rings into the batter and deep fry them.

This is going to participate in " Healing Food - Onions " hosted by Priya and event by Srivalli

Bhaji with Bottle Gourd Peels

2010-06-18T21:51:00.004+05:30

Ingredients

Bottle Gourd Peels - 1 cup
Garam Masala powder - 1 tsp
Bengal Gram Flour - 1 cup
Chilly Powder - 2 tbsp
a pinch of Asafoetida
Salt to taste
Oil for deep fry

Method

Mix salt and garam masala, rub this mixture to the peels and keep aside.

Take a bowl add bengal gram flour, asafoetida, salt, chilly powder and mix well, pour enough water to make into thick batter.

Heat oil in kadai.

Dip the peels into the batter and deep fry them.

Serve with coconut chutney.

This is Going to participate in " Best Out of Waste " event hosted by Nithu Bala of Nithu's Kitchen.

Cauliflower & Peas Pepper Fry

2010-06-12T00:18:00.002+05:30

I love cauliflower and peas combo. Have done gravy before, but have not done any stir fry with this combo. First time i tried this simple side dish and it was a great success. It was yummy and the addition of pepper powder to cauliflower gives you more taste. It was easy and quick. Here is the recipe.

Ingredients

Cauliflower florets - 200gms
Frozen Peas - 100 gms
Onions - 1, finely chopped
Cumin seeds - 1 tsp
Garam Masala - 1 tsp
Black Pepper powder - 1 tbsp
Green Chilly - 1
Salt to taste
Oil - 1 tbsp

Method

Cook cauliflower and peas in boiling water with little salt and turmeric powder.

Heat oil in a pan, add cumin seeds and allow it to splutter.

Add garam masala powder and pepper powder to it and fry till raw smell goes off.

Then add the chopped onion and green chilly to it and fry till it becomes golden brown in color.

Add salt, cauliflower and peas to it, mix well and cook for 2 mins. Serve hot with rice.

Sending this to " CWS : Pepper " event hosted by Padma and the event started by Priya.

Choco Oats Burfi

2010-06-08T13:51:00.002+05:30

Ingredients

Dark chocolate - 100gms
Oats - 1 cup
Butter - 20 gms
Milk - 1/2 cup

Method

Melt butter and chocolate in a microwave bowl.

Mix well and add the the oats and milk, mix well and microwave high for two Min's.

Grease the tray or plate with little oil or butter and spread the mixture evenly in the tray and leave it for 2 min's and cut into shapes while warm.

Leave it to cool and the crunchy choco oats bar is ready now.

Broccoli Stuffed Paratha

2010-05-30T16:42:00.004+05:30

Ingredients

For Paratha

Wheat Flour - 2 cups
Water for kneading
Salt to taste

For the Stuffing

Broccoli Florets - 150 gms
Onion - 1, chopped
Green Chilly -1, finely chopped
Red Chilly Powder - 1/2 tsp
Cumin Seeds - 1 tsp
Coriander Powder - 1 tsp
Ajwain - 1/2 tsp
Coriander leaves - few, chopped
Salt to taste

Method

Boil water in pan. Add the broccoli florets and salt to it and boil for 3 to 5 Min's.

Drain the water and chop the florets finely or grate it. Place them on a cloth and squeeze out the water otherwise you cannot roll the dough.

In a bowl mix all the ingredients for the stuffing and keep aside.

Mix the whole wheat flour and salt in an another bowl. Add the water gradually and knead into a soft dough. Cover and keep aside for 15 Min's.

Then divide the filling into equal portions.

Flatten a ball of dough and roll it. Place the stuffing at the center, bring the edges towards the center and roll the dough gently by dusting the flour.

Heat the tawa, place the chappathi, grease some oil and cook on both sides. Repeat with the remaining dough.Serve with your favorite gravy, raitha etc....

Tip:

Reserve the water squeezed from broccoli florets for kneading the dough.

Sanjeev Kapoor's Jeera Aloo

2010-05-24T09:49:00.010+05:30

Ingredients

Baby Potato - 1/4 kg, parboiled and halved
Cumin Seeds - 2 tbsp
Grated Coconut - 1 1/2 tbsp
Green Chillies, slit - 2
Sugar- 1 tsp
Lemon Juice - 1 tbsp
Coriander Leaves - few, chopped
Curry Leaves - few
Salt to taste
Oil - 1 tbsp

Method

Heat oil in a wok, add cumin seeds, curry leaves, green chillies and saute.

Then add potatoes and salt. Cover and cook over medium heat till the potatoes are completely done and lightly browned.

Add sugar, lemon juice, coriander leaves and coconut. Toss well to mix and serve hot with rice.

This is going to participate in " CWS - Cumin Seeds " hosted by Saraswathi of Sara's Corner and event started by Priya's Easy N Tasty Recipes.

Mixed Vegetable fry with Sprouts

2010-05-11T19:42:00.006+05:30

Ingredients

Mixed Vegetables - 2 cups

(Carrot, Beans, Peas, Cabbage)

Mixed Sprouts - 3/4 cup

(Green Gram, Red Chori, Horse Gram)

Shallots - 6, peeled and chopped

Garlic - 4 cloves, chopped

Cumin seeds - 1 tbsp

Dry Red Chilly - 4

Curry Leaves - few

Salt to taste

Oil - 1 tbsp

Method

Boil the mixed vegetables in pressure cooker or in a pan with enough water.

Heat oil in a wok, add cumin seeds and allow it to splutter.

Fry the onion, dry red chillies, curry leaves and crushed garlic to it and fry till it turns brown in color.

Then add the mixed sprouts and cook for 2 Min's, Stir it between.

Next add the mixed vegetables and salt to it and cook for two min and serve with rice or rotis.

Ragi Pakoda with Spinach

2010-05-03T11:45:00.007+05:30

Ragi is quite common in our house. I always try to incorporate ragi in our food menu regularly. I make lot of healthy dishes with this like dosa, vada, rotis, sevai......then comes ragi pakoda. Ragi pakoda is a healthy snack made of ragi flour with finely chopped onions. In addition i added chopped spinach leaves to it. Ragi pakoda wiil be much tastier when u add more onions to it. So when u make this don't forget to add more onions to it. Here comes the recipe.

Ingredients

Ragi flour - 1 cup
Onion - 1 large
Spinach leaves - 1 small bunch
Green chillies - 2
Red Chilly powder - 1/4 tsp
Salt to taste
Oil for deep fry

Method

Finely chop the onions, green chillies and spinach leaves.

In a bowl mix all the ingredients with little water except oil. The mixture should be neither thick nor thin. Make sure you don't add more water to it.

Heat oil in a kadai, drop a spoonful of mixture to it. Repeat this with the remaining mixture.

Serve hot with tea.

Tomato Rice

2010-04-26T14:04:00.008+05:30

While i was thinking what to prepare for today's lunch and also felt lazy ( but not lazy to take photos :)... ) to cut vegetables then i saw some left over readymade tomato puree in my fridge. I thought i will make Tomato rice. Then just chopped only onions for this recipe. It's a simple, easy and quick variety rice recipe. I used basmati rice for this. So i prepared this tomato rice in few minutes. I didn't use any masala ingredients to this. I made it very simple. It was tasty because of basmati rice or ready made tomato puree i dont know but trust me it was very yummy.

Ingredients

Onion - 1, chopped
Ready made Tomato Puree - 100 ml
Basmati Rice - 1 cup
Curry leaves - few
Dry Red Chillies - 3
Mustard Seeds - 1 tbsp
Salt to taste
Oil - 1 tbsp

Method

Wash and soak the rice for ten mins and drain and keep aside.

Heat oil in a pan, add mustard seeds, red chillies and curry leaves and allow it to splutter.

Then add chopped onion and fry onion turn golden brown in color.

Add the tomato puree and cook for one min.

Then add enough water and salt and mix well.

When water starts boiling, add the basmati rice to it and mix well.

Cook the rice in low flame till done and serve hot with potato chips or potato fry.

Adai Dosa

2010-04-20T12:54:00.008+05:30

Adai - a simple and delicious south indian pancake made with rice and lentils. Its a very popular breakfast recipe in Tamilnadu. Eaten along with coconut chutney adai will taste yummy. Coconut chutney is perfect pairing to adai. My mom makes a very good adai dosa. Her adai dosa would be crispier, light and tasty. Here is the recipe which i learnt from my mom.

Ingredients

Split Red Gram(Toor Dhal) - 1 cup
Bengal gram split ( Channa - 1/2 cup)
Split Green Gram - 1 1/4 cup
Black Gram split (Urad Dal) - 1/4 cup
Horse Gram - 1/4 cup (optional)
Par Boiled Rice - 1/2 cup
Boiled Rice - 1/4 cup

Dry Red Chillies - 8 to 10
Cumin Seeds - 1 tbsp
Pepper Corns - 3/4 tbsp
Garlic - 8 cloves
Curry Leaves - few
Onion - 1, chopped
Asafoetida - pinch
Grated Coconut - 1/4 cup (optional)

Method

Wash and soak all the grams and rice overnight or 5 hrs, except horse gram soak it separately.

Grind dry red chillies, cumin pepper seeds, curry leaves and handful of soaked gram and rice, so that the seeds and chillies will grind finely.

Then add the soaked dhal, rice, salt and grind to a coarse batter by adding little water.

Then add chopped onions to it and grind once. Add asofoetida and mix well.

Heat the dosa tava and pour a ladleful of batter and spread, drizzle some oil to it and flip and cook on the other side and serve hot with coconut chutney.

Vermicelli Kheer ( Semiya Payasam )

2010-04-14T12:20:00.008+05:30

Vermicelli Kheer (Pudding) or Semiya Payasam -a popular and commonly prepared dessert in India. It is perhaps the first pudding that we all learn to prepare. This is one of the easiest and quickest dessert ever and in my family, everbody just love this. I like to have this with vadas, a yummy combo i must say. Today being Tamil New Year i decided to prepare this Semiya payasam. Here is the recipe and Wishing u all a very " Happy Tamil New Year "

Ingredients

Vermicelli - 1 cup
Milk - 1/4 cup
Sugar - 4 tbsp
Cashew Nuts & Raisins - few
Cardamom - 2 pods

Method

Roast the vermicelli in ghee and keep it aside.

Boil water in pan and add vermicelli to it and cook till it becomes soft.

Add sugar and crushed cardamom to it, mix throughly and simmer for 2 to 3 Min's

Next add milk to it and stir and cook in low flame for 3 Min's.

Garnish with fried cahewnuts, raisins and serve

This is going to participate in " Kheer Festival " event hosted by Shama of Easy2CookRecipes.

Cardamom Flavour Tea

2010-04-08T16:46:00.010+05:30

A perfect day starts with morning coffee or tea. I either prefer cardamom tea or Ginger tea. This tea is full of flavour and i find this to be soothing, refreshing and makes my mind fresh and relaxed.

Ingredients

Tea powder - 2 tsp
Sugar - 3 tbsp
Water - 2 cups
Green Cardamom pods - 3
Milk - 1/4 cup

Method

Boil water in a pan, when water starts boiling add the crushed cardamom pods to it and let it stand for a minute.

Then add the tea powder to it and let it simmer for 30 seconds then add in the milk.

Again simmer for 30 seconds and strain it into a cup.

Add sugar as required and serve.

This is going to participate in " CWS - Cardamom Seeds " event hosted by Priya of Easy n Tasty Recipes

Boiled Egg in Tamarind Sauce

2010-04-03T23:10:00.003+05:30

Ingredients

Boiled Egg - 2 nos.
Onion - 1, finely chopped
Garlic - 5 cloves, finely chopped
Dry Red Chillies - 3
Coriander seeds - 2 tbsp
Tamarind Pulp - 3 tbsp
Salt to taste
Oil - 2 tbsp

Method

Heat oil in a wok, add red chillies to it and fry it.

Next add chopped onion and garlic to it and fry till it becomes golden brown in colour.

Crush the coriander seeds in a mortar and pestle.

Next add this to the onions and fry till the raw smell goes off.

Next add tamarind pulp and salt with 1/4 cup water an mix well.when it becomes thick add the boiled egg to it and cook for one min.

Finally coriander leaves to it and serve with hot rice.

Carrot Halwa

2010-03-25T14:10:00.009+05:30

When i was thinking to prepare something sweet and also wanted to make quick and easy one, then i thought Carrot Halwa by Lubna of Yummy Food. I learnt this recipe from her and i started preparing often in microwave.

I received a giveaway longback from Nags of Edible Garden. Thank you Nags for sending me the fragrance candle. So i thought i will post about this give away along with Carrot Halwa.

Ingredients

Carrot, grated - 2 cups
Sugar - 5 tbsp
Cardamom - 2
Milk - 1/2 cup
Ghee

This is going to participate in " MEC - Celebrating Bloggers " hosted by Jayashree and event by Srivalli.

Method

Heat ghee in a microwave bowl for 1 min and then place the grated carrots and mix well and microwave high for 3 Min's. Stir in between.

Add milk, cardamom and sugar and cook for 10 Min's.

Garnish with cashew nuts and serve.

Drumstick Sambar

2010-03-21T17:48:00.018+05:30

Sambar is a popular south indian recipe, made with yellow lentil called toor dal and vegetable. You can include vegetables like potato, brinjal, drumsticks, raddish, carrot, chow chow, turnips etc. This lentil gravy often finds its place in my table as side dish for pongal, idli, dosa, vada, plain rice. My choice is always drumstick for sambar that gives you more flavour and tastes more than the other vegetables and also i prefer shallots to prepare this, that gives an extra taste to sambar. And also I use home made sambar podi, my grandma always packs for me, the home made stuffs always tastes much better. In south india there are variations to sambar recipe, here is the method i prepare.

Ingredients

Split Pigeon Peas - 1 small cup
Drum stick - 2, cut in 3 inch size
Shallots - 10 to 15, peeled
Curry Leaves- few
Tomato - 2, chopped
Dry red Chilly - 2
Curry Leaves- few
Sambar powder - 1 tsp
Red Chilly powder - 1 tsp
Tamarind pulp - 2 tbsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 2 tbsp

For Tempering

Mustard Seeds - 1 tbsp
Cumin seeds - 1 tsp
Fenugreek seeds - 4 nos
Asafotedia - a pinch

Method

Wash and pressure cook toor dhal with 2 cups of water till it becomes soft and mash it.

Boil and keep the drumstick and keep aside.

Heat oil in a deep pan, add fenugreek, cumin and mustard seeds and allow them to splutter.

Next add asafoetida to it.

Then add the shallots, curry leaves and fry till it turns pink in color.

Next add the chopped tomatoes to it and cook till it becomes soft.

Add the cooked dal and drumstick with 1/2 cup of water to it.

Add sambar powder, chilly powder to it and boil for 3 Min's.

Finally add tamarind pulp and salt to it and mix well and cook for 2 more Min's.

Serve with hot rice.

Note:

You can also pressure cook vegetables along with the dhal.
Donot add coriander leaves at the end, it will change the flavour, but if you like you can add it finally.
The tempering can be added finally for sambar or else start with it.

This is going to participate in " MLLA - 21 " event, hosted by Mirch Masala and event by The Well Seasoned Cook.

Spinach and Tofu Stir-fry

2010-03-15T15:40:00.010+05:30

This is going to participate in Healing Food Event - Spinach hosted by Divya of DilSe and event by Siri of Siri'sCorner

Ingredients

Onion, small one - 1, chopped finely
Garlic - 4 cloves, chopped
Ginger - 1" piece, chopped
Spinach - 1 bunch
Tofu cubes - 10
Green Chilli Sauce - 1 tbsp
Salt to taste
Sesame oil - 2 tbsp

Method

Wash and chop the spinach and keep aside.

Heat 1 tbsp oil in a pan and fry the tofu cubes until it becomes slight brown in color.

Remove from the pan and keep aside.

To the same pan add 1 tbsp of oil to it.

Add the chopped onions, garlic, ginger to it and fry till it becomes golden brown in color.

Then add the green chilly sauce and saute for 1 Min.

Next add the spinach leaves and salt to it and cook till done.

Finally add tofu cubes to it and mix well.

Note: You can use this mixture as filling for making sandwich.

Arisi Parupu saadham ( Lentil Rice )

2010-03-09T15:37:00.011+05:30

Yet another recipe from kongunadu cuisine called 'Arisi Parupu Saadham'. I like this b' cos its taste like biriyani and easy to prepare also, just only need pressure cook. Whenever i go to my native, i ask my mom to prepare this. One of my favorite in vegetarian recipes. Serve potato fry or chips with little curd as an accompaniments to this.

Ingredients

Rice - 1 cup
Split Pigeon pea (Toor Dhal) - 1/2 cup
Onion - 1, chopped lengthwise
Tomato - 2, chopped
Mustard seeds - 1 tsp
Salt to taste
Oil - 2 tbsp
Coriander leaves - few
Turmeric powder- 1/4 tsp
Cashew nuts - few

To Make Paste

Garlic - 4 cloves
Ginger - 1" piece
Dry Red Chilly - 4
Curry leaves - few
Cumin seeds - 2 tsp
Black Pepper Corns - 1 tsp

Method

Grind the ingredients said above to a coarse paste and keep aside.

Wash rice and Dal thoroughly and keep aside.

Heat oil in pressure cooker, add mustard seeds to it and allow it to splutter.

Put the onions and fry until golden brown.

Now add chopped tomatoes to it and fry till the tomatoes are completely cooked.

Then add the ground paste to it and fry till the raw smell goes.

Now add rice and dal to it and add enough water to it.

Then to it add salt, turmeric powder and coriander leaves to it and mix well.

Pressure cook for 4 whistles.

Fry the cashew nuts in ghee and add to the rice and serve.

Kara Pori / Spicy Puffed Rice

2010-02-18T00:48:00.005+05:30

Spicy Puffed Rice - a very simple evening snack. This is easy to prepare, crunchy to eat and prepared in few minutes. Addition of crushed garlic to it enhances the flavour and I always hunt for the fried garlic in it. This is a wonderful tea time snack. Whenever we go for a picnic, my mom will pack this, a perfect snack to munch. This can be prepared in large quantity and can be stored in air tight container.

Ingredients

Puffed Rice - 2 cups
Mustard seeds - 1 tbsp
Fried gram - 3 tbsp
Dry Red Chillies - 7 to 10
Garlic - 5 to 8 cloves
Roasted Peanuts - 1/4 cup
Chilly powder- 1 tsp
Turmeric powder - 1/4 tsp
Curry leaves - few
Salt to taste
Oil - 3 tbsp

Method

Heat oil in a wok, add mustard seeds to it and allow it to splutter.

Then add dry red chillies, curry leaves, chilly powder, turmeric powder and salt to it.

Then add crushed garlic cloves, fried gram, peanuts to it and fry for one Min.

Finally add puffed rice to it and mix well.

Serve with hot tea.

Mashed Sorrel Leaves

2010-02-10T15:19:00.008+05:30

Red Sorrel leave are the most popular greens in the Andra region. These leaves are very sour in taste and has the rich load of vitamin C. Sorrel leaves are used to prepare curries, dals , pickles etc.... I learnt this recipe from my neighbour auntie. This is easy to make and it is delicious. This goes perfectly with hot rice.

Ingredients

Sorrel Leaves/ Gongura/ Pulicha Keerai - 2 bunches
Shallots - 5 to 8
Green Chilly - 2
Dry Red Chillies - 3 to 5
Garlic - 4 cloves
Salt to taste

For Tempering

Mustard Seeds - 1 tsp
Oil - 1 tbsp

Method

Pluck the leaves from the stalk and wash the leaves and keep aside.

Heat oil in a pan and fry dry red chillies, garlic cloves, shallots in it.

Then add gongura leaves, 1/4 cup of water, and salt to it and cook for 5 Min's or till the water is absorbed.

Then transfer to a large bowl and using wooden masher, mash them.

Heat oil in a pan, add mustard seeds to it and allow it to splutter and add this tempering to the mashed gongura and mix well.

Serve with hot rice.

Lamb Leg Soup

2010-02-05T13:36:00.012+05:30

Whenever i think of soup in non vegetarian category, my choice is aatukkaal soup - a spicy soup of leg of lamb. During my school and college days whenever we suffer from cold my mom prepare this for me and my brother and compulsorily we have to drink it. My mom starts preparation of this soup before night. Before she goes to bed she pressure cook the bones and leave it overnight. Next day morning after our breakfast we have to drink this. This is the most common natural remedies for cold symptoms. My mom learnt this recipe from her mother and i learnt from my mom. This is very tasty and this is a natural remedies for cough, cold, strengthening bones...... but the fat content is high..... so who have high cholesterol level should avoid this.

This is going to participate in " EFM -Mutton Series " event hosted by Srilekha of " Me and My kitchen ".

Ingredients

Smoked Lamb Legs - 2
Dry Red Chilly - 2
Garlic - 2 Cloves
Cumin seeds - 1 tsp
Pepper powder - 1 tsp ( Add more if u need more spicy)
Turmeric powder - 1/2 tsp
Curry leaves - few
Salt to taste

Method

Grind cumin, pepper powder, curry leaves and dry red chilly and keep aside. You can use this soup powder for any type of soups.

To make stock from the lamb leg first break the lamb legs.

In the pressure cooker, place the lamb legs and add turmeric powder and salt to it. Add six cups of water and pressure cook for 10 to 15 whistles. You will get 2 cups of stock. Leave overnight in the pressure cooker.

Next day morning take the stock and place in a sauce pan.

Next add the soup powder to it. When the soup starts to boil and keep the stove in simmer for 5 Min's.

Finally add coriander leaves to it and transfer to a soup bowl and serve hot.

Serves : 2 persons

Ragi Vada

2010-01-26T16:50:00.020+05:30

This is going to participate in " JFI - Ragi " event hosted by Madhuram's of Eggless Cooking. Also sending Ragi Dosa to this event.
Ingredients

Ragi Flour ( Finger Millet ) - 2 cups
Fried Bengal Gram - 1/2 cup
Fried Peanuts - 1/2 cup
Green Chilly - 5 to 6 nos
Curry Leaves - few
Salt to taste
Oil for deep fry

Method

Grind fried gram and peanuts coarsely.

In a bowl mix all the ingredients together except oil.

Add enough water and make a soft dough.

Make small balls out of the mixture, keep on the palm and pat them to form a circle and deep fry them.

Serve hot with tea.

Avarai Kottai Kulambu

2010-01-20T18:05:00.003+05:30

When i think of winter, i always think of hot and spicy foods. In winter we need recipes that keep us warm and comfort. Coming to today's recipe, Avarai Kottai (Field Beans ) kulambu, is a spicy and tangy gravy served with hot idlis and rice. My favorite winter recipe and love this gravy with hot idlis, a perfect combo, i can say. And this fresh field beans is available during winter seasons in the market. Here's is the hot and delicious recipe for cold winter days.

And this recipe is going to participate in " MLLA- 19 " hosted by EC of Simple Indian Food and event started by Susan of The Well Seasoned c ook.

Ingredients

Avarai Kottai - 150 gms
Onion - 2, chopped
Tomato, medium sized - 1, chopped
Green Chilly - 2, slit lengthwise
Red Chilly powder - 1 tbsp
Turmeric powder - 1/4 tsp
Tamarind Extract - 3 tbsp
Grated Coconut - 3 tbsp
Coriander powder - 1 tbsp
Curry Leaves - few
Coriander leaves - few for garnishing
Salt to taste
Oil - 2 tbsp

Method

Pressure cook the beans for 3 to 4 whistles and keep aside.

Grind coconut to a fine paste and keep aside.

Heat oil in a heavy bottomed vessel, add mustard seeds and curry leaves to it and allow it to splutter.

Next add onions and fry till it turns pink in color.

Then add tomatoes to it and cook for 3 Min's.

Add the pressure cooked beans and little water to it.

Add chilly powder, turmeric powder, coriander powder, tamarind extract and salt mix well and simmer for 5 Min's.

Then add coconut paste and cook for one Min or till the gravy becomes thick.

Finally add coriander leaves to it and serve with hot idlis.

Sweet Pongal

2010-01-14T21:45:00.012+05:30

Hi Friends wish u all a very Happy Pongal. Hope u all are doing good. Just made a comeback with pongal festival celebrations to blogging :)

Ingredients

Rice - 1 cup

Jaggery - 1 1/2 cup

Ghee - 4 tbsp

Cashew nuts, Raisins - few

Green Cardamom - 2

Method

Boil 3 cups of water in a thick bottomed vessel. When it starts boiling add the rice.

When the rice gets cooked add the jaggery and mix well.

Then add crushed cardamom to it.

Heat ghee in a pan, add cashews and raisins to it and fry it.

Pour this to the pongal and mix well and serve.

Potato Kurma and A short Break

2009-12-19T22:27:00.007+05:30

December month has arrived, it is hard to believe, where did the year go! This month will also pass by all too quickly. Hence long list of holidays to celebrate this month. So going to celebrate this holiday season with my loved ones. Wish you all " Merry Christmas and Happy New Year ". May this newyear bring sweet surprises to you all. With this happy note i am going to take a kutti break. See you all soon. Take care :)

Ingredients

Potato cubes, boiled - 1 cup,

Onion - 1, chopped lengthwise

Tomato - 2, chopped

Cinnamon stick - 1

Cloves - 1

Cardamom - 2

Coconut paste - 2 tbsp

Chilly powder - 1/4 tsp

Coriander powder - 1 tbsp

Turmeric powder - 1/4 tsp

Salt to taste

Oil - 2 tbsp

To make paste

Cinnamon stick - 1

Cloves - 3

Garlic - 5 cloves

Ginger - 1/2"

Green chillies - 3

Method

Heat oil in a pan, add cinnamon stick, cloves cardamon and fry for 1 min.

Add onion to it and fry till it becomes golden brown.

Then add tomatoes to it and cook for 2 Min's.

Then add the grounded paste to it and cook till the raw smell goes off.

Then add the cooked potato cubes and 1 cup of water to it.

Add chilly powder, coriander powder, coconut paste and salt to it and cook till the gravy becomes thick.

Finally add coriander leaves to it and serve hot with rotis.

Mashed Horse Gram / Kollu Masiyal

2009-12-13T15:11:00.005+05:30

Horse gram / Kollu is famous in kongunadu areas of Tamilnadu. They prepare many recipes with this like masiyal, chutney, rasam etc... Persons who are wishing to lose weight can include this in their diet. Yes this helps in reducing body weight and this is a healthy dish too. So you can see this in many of my recipes. This is going to participate in " MLLA - 18" event hosted by Srivalli of Cooking 4 All Seasons, event by Susan of The Well Seasoned Cook .

Ingredients

Horse gram - 1 cup

Shallots - 8 to 10

Dry Red Chillies - 3 to 4

Garlic - 2 cloves, crushed

Cumin Seeds - 1/2 tbsp

Curry leaves - few

Mustard Seeds - 1 tbsp

Salt to taste

Oil - 2 tbsp

Method

Wash and soak horsegram overnight or 4 to 5 hours.

Add enough water and pressure cook horsegram for 4 whistles.

Heat oil in pan, add mustard and cumin seeds, allow them to splutter.

Then add curry leaves, crushed garlic cloves and shallots and fry till the shallot turns pink.

Add horse gram and salt to it, bring it to boil and cook for 3 Min's.

Then with help of wooden masher mash them.

Serve with hot rice and a drop of ghee to it.

Tips:

After pressure cooking horsegram, take out the excess water in a separate bowl and if u drink this water every morning in the empty stomach, helps in reducing weight. Even you take boiled horsegram little instead of water.

With that water u can make rasam too. Will be posting that later.

Cabbage Pakoda

2009-12-04T21:52:00.007+05:30

Just as the winter season begins, a platter of deep fried snacks with hot tea, wow!!!... really yummy. This is the time to indulge in food like pakodas, vadas and chaats. Though people tend to condemn all deep fried foods as bad, an occasional treat is certainly not harmful. This recipe i got it from a tamil magazine and this recipe is going to particiapte in " WYF- Tea Time Snacks " hosted by EC of " Simple Indian Food ".

Ingredients

Cabbage, chopped - 1 cup
Bengal Gram Flour - 1/2 cup
Rice flour - 1 tbsp
Onion - 1, chopped
Chilly Powder - 2 tbsp
Asafoetida powder - 1/4 tsp
Lemon Juice - 1 tbsp
Oil to deep fry
Salt to taste

Method

Mix all the ingredients expect oil with few drops of water and deep fry them.

Serve with hot tea.

Mixed Sprouts and Peanut Salad

2009-11-27T19:28:00.006+05:30

Salads are uniformly low in fat, full of vitamins and makes a perfect accompaniment to a variety of dishes. And this sprouts salad is simple and easy to make which is healthy, colorful and crunchy. Here is the little healthy side dish.

Ingredients

Mixed Sprouts - 1 cup

Roasted Peanuts - 1/4 cup

Capsicum - 25 gms

Tomato - 1

Lemon juice - 3 tbsp

Black Pepper powder - 1/2 tsp

Salt to taste

Method

De seed the tomato and chop it, chop the capsicum also.

Remove the skin of the peanuts.

Mix all the ingredients and pour lemon juice and mix well and serve.

Fish Gravy / Meen Kulambu

2009-11-22T22:09:00.015+05:30

Our weekend starts with fun and food. And non vegetarian dishes are always in most wanted list. And when it comes to non vegetarian our choice is for sea foods. Fish kulambu tastes best with small fishes like sardines, anchovies..., There are many methods to prepare this. Here is a way my mother taught me. And those little fishes in brown gravy tastes simply superb!!! And those of you who are veggies you can substitute with garlic, bitter gourd instead of fish. So here we go....

Ingredients

Sardines Fish - 2 (Mathi Meen in Tamil)

Shallots - 10 to 15

Garlic - 2 cloves, crushed

Tomato - 2, medium sized chopped

Tamarind juice - 1 cup

Green Chillies - 2

Chilly powder - 1 tbsp

Coriander powder - 2 tbsp

Coconut paste - 1 tbsp

Thick Coconut Milk - 1/2 cup

Turmeric powder - 1/4 tsp

Mustard Seeds - 1 tsp

Curry Leaves - few

Coriander leaves - few

Oil - 2 tbsp

Salt to taste

Method

Heat oil in a pan, add mustard seeds and allow it to splutter and then add curry leaves to it.

Add shallots, green chillies and garlic to it and fry till shallots turn pink.

Add tamarind juice and 1 cup water to it.

Then to that add all the powders mentioned above.

When the gravy starts boiling drop the fish in it.

When the fishes are 3/4th cooked, add coconut paste and coconut milk to it.

Cook till the gravy becomes thick and fish gets cooked.

Finally add coriander leaves to it.

Serve with hot rice.

Paneer Peas Pulao

2009-11-16T19:29:00.006+05:30

Paneer Peas Pulao is a very popular recipe. I tried this recipe for yesterday's lunch and served with chicken masala as side dish. I love the combo of paneer and peas. This pulao is easy and simple to make and yet delicious too.

Ingredients

Basmati Rice - 2 cup

Onion, chopped lengthwise - 1

Green Chillies - 2, chopped

Peas - 1/2 cup

Paneer - 100 gms, cut into cubes.

Cinnamon - 2 sticks

Cloves - 3

Star Anise - 1

Cashew Nuts - few

Pepper powder - 1/4 tsp

Cumin seed powder - 1/2 tsp

Coriander powder - 1 tbsp

Oil - 3 tbsp

Salt to taste

Method

Cook basmati rice along with peas with enough water and spread it on a plate to cool and reserve it.

Deep fry paneer cubes and keep them lukewarm water and keep aside.

Heat oil in a wok, add cinnamon , cloves, cashew nuts, star anise and fry for 1 Min.

Then add salt, pepper powder, cumin powder and coriander powder to it and fry till raw smell goes off.

Add add onions, green chillies and fry till it becomes golden brown.

Add cooked rice with peas and paneer cubes and mix well and serve hot.

This is going to participate in " EFM-Variety Rice Recipes " event hosted by SriLekha.

Garlic Bread with Cheese

2009-11-08T23:10:00.004+05:30

Garlic bread with cheese , a yummy starter, which are crunchy and cheesy. This is our favourite evening snack at home. This garlic bread is quick and very easy to make. Here is the recipe.

Ingredients

French Bread - 1 loaf

Butter - 1/4 cup

Garlic - 2 cloves, minced

Cheese - as much as you would like, i used mozzarella cheese.

Parsley leaves - 1 tbsp, chopped

This is going to participate in " Say Cheese " event hosted by Sara.

Method

Cut the bread into diagonal slices with 1 inch thick.

Combine butter and minced garlic and mix well.

Spread this mixture on each slice of the bread.

Sprinkle the cheese evenly on all the slices.

Then sprinkle parsley leaves over it.

Arrange it in a microwave safe tray and microwave at 60% power for 2 Min's.

Serve with tomato ketchup.

Milk Peda

2009-10-29T14:59:00.004+05:30

This is going to participate in " Sweet Series " event hosted by Sireesha and i got this idea from Ramya Vijaykumar's blog.

Ingredients

Milk Powder - 1 cup

Sweetened Condensed Milk - 1 can

Butter - 3 tbsp

Raisins - Few

Cardamom Powder - 1/2 tsp

Method

Take a large microwave bowl and heat butter until it melts.

Next add cardamom powder, milk powder, condensed milk to it and mix well.

Keep this in the microwave high for 3 to 4 Min's and stir in between twice.

Remove from microwave and allow them to cool.

Make them into balls and shape them into pedas.

Decorate with raisins or any other nuts of your choice.

Broken Wheat Halwa

2009-10-23T10:49:00.005+05:30

Broken wheat is something you must add to your kitchen stocks. It contains fibre and protein and rich in iron, vitamin B etc. Also known as bulgar, burghul wheat or dalia. I made halwa, cardamom falvoured dessert with broken wheat. And here is the lipsmacking halwa recipe :)

This is going to participate in " FIL - Ghee " event hosted by Sanghi and " CFK - Kids " Event hosted by sireesha.

Ingredients

Broken Wheat - 1 cup

Sugar - 1 cup

Ghee - 7 tbsp

Cardamom powder - 1/4 tsp

Warm Milk - 1/4 cup

Cashew nuts - few

Method

Add 1/2 tbsp ghee to the pan and fry cashew nuts till golden brown in color and keep aside.

In the same pan heat the remaining ghee and roast the broken wheat, stirring continuously for 2 Min's.

Meanwhile heat 3 cups of water in another pan.

Add the warm water to the broken wheat and reduce the flame and cook, stirring occasionally till the wheat is almost done.

Next add sugar and cardamom powder and mix well.

Cook on low flame till the ghee separates and then add milk to it and heat again and cook till the milk gets absorbed.

Garnish with fried cashew nuts and serve.

Rajma and Paneer Wrap

2009-10-13T19:18:00.002+05:30

Today i made Rajma and Paneer wrap for my lunch. Its a perfect lunchbox idea for the kids, loaded with protein, calcium and fibre. People who are always on the move and want to spend less time in eating, try this rajma and paneer wraps. You can substitute tofu instead of paneer. And this is going to participate in " JFI : Rajma " event hosted by Divya of Dilse.

Ingredients

Rajma - 1/2 cup

Paneer - 1/2 cup

Chappathi ( Whole wheat Rotis ) - 3

Onion - 1Ginger Garlic paste - 1 tsp

Cumin seeds - 1 tsp

Asafoetida - a pinch

Tomato Puree - 3 tbsp

Chilly powder - 1 tsp

Coriander powder - 1 tsp

Mint Chutney - 1/4 cup

Mayonnaise - 2 tbsp (Optional)

Coriander leaves, chopped - 3 tbsp

Salt to taste

Oil - 2 tbsp

For the Rajma and Paneer Stuffing

Heat oil in a non stick pan and add the paneer cubes to it and fry them till they turn slightly brownish and take them out and keep aside.

In the remaining oil add cumin seeds, when the seeds crackle add asafoetida.

Next add onions to it and fry till they turn golden brown in color.

Add ginger garlic paste, tomato puree, chilly powder, coriander powder and little water and mix well, simmer and cook till the raw smell goes off.

Add the rajma and salt, mix well and cook on a low flame for 2 to 3 Min's.

Finally add coriander leaves and paneer cubes to it and mix well.

Divide the stuffing into three equal portions and keep aside.

How to Proceed

Place a roti on the dry surface and evenly apply the mayonnaise and mint chutney on it.

Place a portion of the stuffing at the edge of the roti and roll it up tightly.

Repeat with remaining to make 2 more wraps.

Stir Fried Prawns with Tamarind

2009-10-07T14:15:00.004+05:30

Prawns are my favorite. This stir fried prawns will give you both spicy and sour taste. This sour, tangy flavour is characteristic of many Thai dishes and gives you a great taste. Really friends once you cook this, you wont end up in first time.

Ingredients

Prawns - 1/4 kg

Dry Red Chillies - 7 to 8

Onion, small one - 1, chopped finely

Garlic - 5 cloves, chopped finely

Shallots - 3, sliced

Tamarind Juice - 100 ml, made by mixing tamarind paste with warm water

Thai Fish Sauce - 1 tbsp

Spring Onions to garnish

Method

Heat a wok, do not add oil at this stage, add dry red chillies and dry fry them. Do not let them burn. Set them aside to cool.

Add the oil now to the wok, add the chopped garlic, onion, shallots to it and fry for 2 - 3 Min's or until golden brown.

Next add the fish sauce, red chillies, tamarind juice and stir. Bring it to boil and then lower the heat slightly.

Add the prawns and little water, cook in the lower flame until the prawns are cooked. Garnish with spring onions ans serve.

Note:
* Rub the prawns with salt twice or thrice to avoid smell and wash thoroughly. Wash it three to four times otherwise it will taste very salty.
*If needed only add salt, because while cleaning the prawns we have used salt. Taste it and accordingly add the salt.
*Leave a few prawns in their shells only the tail part for a garnish, if you like.

Sandhagai/ Idiyappam/ Sevai : Lemon & Tomato Sevai

2009-09-30T13:22:00.009+05:30

Sandhagai is popularly known as sevai / idiyappam, a type of rice noodles, a popular kongunadu recipe. During Festival time at my place in coimbatore they will prepare this . This is considered as light and easy digestible food as it can be made with less oil and it is steamed. And making of sevai traditionally at home consists of following steps.

Soak parboiled rice in water for 3 to 4 hrs.
Grind the soaked rice to a fine paste as you are grinding for idli batter.
Add salt to it and mix well.
Pour the batter into idli moulds and steam them.
Press the dumpling into fine strands using sevai press.

This method is a bit long process. This is what my grandma and my mother makes. I'll write about this with stepwise pictures in my later post. And i made sandhagai from rice flour prepared by my MIL. I used 'muruku maker' for making this as i don't have sevai press. I made Tomato and Lemon Sevai from it. And this is my all time favorite breakfast recipe. In my opinion it is the best breakfast recipe i ever had before.

Ingredients
Rice flour - 4 cups
Salt to taste
Water

Add hot water and salt to the flour, knead and make a thick dough.

Place the dough in the muruku maker, use the tiny hole disc in the muruku makerand press them to form the rice strands.

Steam them in the idli moulds for 5 min's and keep it aside.

Now the sandhagai is ready. You can flavour it with lemon, tomato etc.

Lemon & Tomato Sevai
After the sandhagai is ready, it is easy to prepare this lemon and tomato sevai. And also very tasty. Serve this with coconut chutney.

And this is goinging to participate in " RCI - Kongunadu Cuisine " event hosted by Priya of Easy N Tasty Recipes

Lemon Sevai

Ingredients

Lemon Juice - 3 tbsp

Onion - 1, finely chopped

Sandhagai - 1 cup

Oil - 2 tbsp

Mustard Seeds - 1/2 tbsp

Dry Red Chilly - 4

Curry leaves - few

Turmeric Powder - 1/2 tsp

Method

Heat oil in pan add mustard seeds, allow it to splutter.

Then add curry leaves, red chillies fry for one min.

To it add chopped onion and fry till golden brown.

Add turmeric powder to it and fry for one min.

Next add sandhagai to it and mix well.

Finally add lemon juice to it, mix well and lemon sevai is ready to serve.

Tomato Sevai

Ingredients

Tomato - 1, chopped

Sandhagai - 1 cup

Oil - 2 tbsp

Mustard Seeds - 1/2 tbsp

Dry Red Chilly - 4

Curry leaves - few

Method

Heat oil in pan add mustard seeds, allow it to splutter.

Then add curry leaves, red chillies fry for one min.

To it add chopped onion and fry till golden brown.

Add chopped tomato to it and fry for 3 to 4 Min's.

Next add sandhagai to it, mix well and tomato sevai is ready to serve.

Taro Root Fry

2009-09-22T16:04:00.004+05:30

Taro root is a starchy potato like with a brown fibrous skin gray white flesh. It is called seppankizhangu in Tamil and Arvee in Hindi. It can be used similar to potato. Taro roots have got a tendency to turn very mushy when overcooked. So don't overcook it when you are making fries. According to me it is best when eaten with curd rice. Here is the recipe, try it.

Ingredients

Taro roots - 4 to 5

Red Chilly powder - 1 tbsp

Gram Flour - 1 tbsp

Rice Flour - 1/2 tbsp

Corn Flour - 1/2 tbsp

Salt to taste

Oil for deep fry

Method

Pressure cook taro root for just one whistle. Do not over cook. Cook until they are 3/4th done.

Bring it to cool. Then chop them into round slices and keep aside.

Mix red chilly powder, gram flour, rice flour, corn flour and salt with little water and make a paste.

Then to it add sliced taro and mix well so that the paste coats well on taro slices.

Heat oil in a frying pan and deep fry them and serve with rice.

Thai Style Mushroom omlette

2009-09-17T15:30:00.004+05:30

This is going to participate in " Show me your Omelette " hosted by Divya of Dil se.

Ingredients

Egg - 2

Button Mushrooms - 50gms, chopped

Mixed Sprouts - 25 gms

Spring Onions - 2 , chopped

Garlic - 1, finely chopped

Red Chilly - 1, deseeded and sliced

Fish Sauce - 1 tsp

Oil - 3 tbsp

Method

Heat half the oil in a pan, add chopped garlic, chilly, spring onions, mushrooms and sprouts and fry for 2 Min's.

Stir in the fish sauce and transfer to a plate.

Beat the eggs until smooth and add the remaining oil to the frying pan and add the eggs and cook until the base is golden and the top is just set.

Scatter the cooked mushroom mixture over the omelette and serve.

Note : You can substitute Soy sauce instead of Fish sauce.

Masala Vada

2009-09-14T10:02:00.005+05:30

Ingredients

Channa Dal - 1 cup

Cinnamon - 2 sticks

Cloves - 4

Fennel Seeds - 1 tsp

Red Chillies - 6

Garlic - 4 cloves

Ginger - 1" piece

Coriander Leaves - Few

Salt to taste

Oil for deep fry

Method

Wash and soak Channa Dal for 2 hrs and drain the water completely and keep aside.

Grind together cinnamon, cloves, fennel seeds, garlic, ginger and red chillies.

Add channa dal to it and grind coarsely.

Then add onions to it and grind them only for a second or two.

Transfer to a bowl and add chopped coriander leaves and salt to it and mix well.

Make small balls out of the mixture and keep on the palm and pat them to form a circle.

Fry them in oil till golden brown on both sides

Serve with tomato kethcup or coconut chuteny.

Szechuan Chilli Prawns

2009-09-08T16:38:00.004+05:30

The cuisines of China and Thailand are the most popular in the world. Are you a huge fan of chinese food ? So here is a quick and simple stir fry. Try this out. Happy Cooking :)

Ingredients
Prawns - 1/4kg
Spring Onions - 4, trimmed and cut into 11/2 inch length
Red Chilly - 1, thinly sliced
Garlic Cloves - 3 , finely chopped

For Chilli Sauce
Cornflour - 1 tbsp
Fish Stock - 3 tbsp
Soy Sauce - 2 tbsp
Chilly Sauce - 3 tbsp
Sugar - 1 tbsp

Method

Deshell, devein, wash the prawns and pat dry with absorbent kitchen paper and keep them aside.

Heat a wok, add oil and when hot, add onion, red chilly and stir fry for 3 - 4 Min's. Add chopped garlic to it and cook for 30 seconds. Transfer to a plate and reserve it.

Add the prawns to the wok and stir fry for 1-2 minutes or until they turn pink.

Blend all the chilli ingredients together in a bowl, then stir into the prawns. Add the reserved spring onions and bring to boil, stirring constantly. Cook until the sauce is thickened and the prawns get cooked.

Garnish with spring onions and serve immediately with rice or noodles.

Note : Rub the prawns twice or thrice with salt to avoid smell and wash thoroughly. Wash it three to four times otherwise it will taste very salty.

Sprouts Pulao

2009-09-01T23:18:00.003+05:30

Ingredients
Rice - 2 cups
Mixed Sprouts - 3/4 cup ( I used green gram and Horse gram Sprouts)
Cinnamon stick - 2
Cloves - 3
Cashew nuts - few
Curry Leaves - few
Garlic , finely chopped - 2 tbsp
Onion - 1 , chopped
Coriander powder - 1/2 tbsp
Cumin Seeds - 1 tsp
Chilly powder - 1 tsp
Sat to taste
Oil - 2 tbsp

Method

Cook rice separately and allow it to cool.

Heat oil in a wok, add cashew nuts, cinnamon, cloves, garlic, curry leaves and fry for 1 minute.

Then add cumin seeds, coriander powder and chilly powder and fry for 1 minute.

Add onions to it and fry till it becomes golden brown in color.

Then add the sprouts to it and saute for one minute. To this add salt and mix well.

Last add the rice to it and mix well and serve with raitha.

Urad Dal Vada

2009-08-29T16:56:00.004+05:30

Urad dal vada, an extremely common yet much loved south indian snack. I planned to make Pongal for breakfast today. Pongal without urad dal vada, its impossible for my hubby. My hubby says pongal tastes divine with these vadas. Ya i agree with him. Here is the delicious vada

Ingredients

Urad Dal/ - 2 cups

Onion - 1

Green Chillies - 2

Cumin Seeds - 1 tsp

Pepper Corns - 1 tbsp

Salt to taste

Oil for deep fry

Method

Soak urad dal for 2 to 3 hrs and drain the water completely.

Grind the batter to a smooth paste,, don't add water while grinding.

Then add onion, green chillies, curry leaves, salt, cumin seeds, peppercorns to it an mix well.

Dip your hands in water and take a small ball sized batter and keep it on the palm and pat it to form a circle.

Make a hole in the center of the patted batter.

Fry the patted batter in oil till golden brown on both sides.

Now the vadas are ready to serve, serve hot with coconut chutney.

Tips: After soaking, drain the water and keep in the refrigerator for 1 hour and then grind it, so that u will get the round shape.

Watermelon Juice

2009-08-26T11:09:00.002+05:30

Watermelon juice is a very refreshing drink. It is very quick and easy to prepare also and everyone would love it. It is a delicious thirst quenching drink. Watermelon is an excellent source of vitamin C and vitamin A and has a higher water content i.e 90% water in it and lower calorie content. This fruit is liked by all especially during the summer month.

This is going to participate in " Soup N Juice "event hosted by Sreesha of Mom's Recipes.

Ingredients

Watermelon chopped - 2 cups

Ice cubes - 1/2 cup

Honey - 2 tbsp

Pepper - 1/4 tsp

Method

Combine watermelon, ice, honey, pepper in a blender.

Blend till smooth.

Stir well before serving and serve chilled.

Vegetable Rice/ Pulao

2009-08-21T23:16:00.006+05:30

Ingredients

Basmati Rice - 2 cup

Onion, chopped lengthwise - 1

Green Chillies

Cooked Mixed Vegetables- 1 cup ( I used Carrots, Green peas, Beans)

Ginger garlic paste - 1 tbsp

Garam Masala - 1 tbsp

Cinnamon - 2 sticks

Cloves - 3

Cashew Nuts - few

Oil - 3 tbsp

Salt to taste

Lemon - 1/2

Method

Cook basmati rice with enough water and spread it on a plate to cool.

Heat oil in a wok, add cinnamon , cloves, cashew nuts and fry for 1 Min.

Then add ginger garlic paste and garam masala to the oil and fry till raw smell goes off.

Now add onions and fry till it becomes golden brown.

Then add cooked vegetables to it and cook for one Min.

Next add salt and cooked rice and mix well.

Squeeze some lemon juice while serving.

Fish Fry

2009-08-18T21:37:00.007+05:30

Cuisine of Andhra Pradesh is world renowned for it spiciest flavor. Food from Andhra Pradesh is rich, high on spices, it is absolutely delicious and the taste is very distinguishable. The spicy lip smacking dish of Andhra Pradesh are something to savour forever. So i tried the fish fry from Andhra Cuisine. And here is the spicy fish fry :)

This is going to participate in " Spotlight : Fish " Event hosted by Indrani of Appyayan.

Ingredients

Fish - 1/2 kg

Ginger Garlic paste - 2 tbsp

Lemon juice - 1 tbsp

Tamarind pulp - 1/4 tbsp

Red Chilly powder - 3 tbsp

Pepper powder - 1 tbsp

Gram Flour - 1 tbsp

Turmeric powder - 1/2 tsp

Curry Leaves few, finely chopped

Salt to taste

Oil for shallow frying

Method

In a bowl marinate the fish with ginger garlic paste, lemon juice and salt for 10 Min's.

Mix all the other ingredients except oil together to make a paste.

Now coat the fish in this mixture and rest for 10 Min's.

Heat oil in a heavy bottomed pan and shallow fry them.

Serve hot with lemon and onions.

Cabbage Peas Gravy

2009-08-11T10:45:00.003+05:30

This is going to participate in " Side Dish for Chapathi " event hosted by Vicky Xavier of Viki's Kitchen.

Ingredients
Onions- 1
Tomatoes - 2
Cabbage - 1 cup
Peas - 1/2 cup
Cinnamon - 1 stick
Cloves - 2
Turmeric powder - 1/4 tsp
Oil - 1 tbsp
Salt to taste

To Make Paste
Garlic - 4 cloves
Aniseed - 1/4 tbsp
Red Chillies - 5
Grated coconut - 1/4 cup

Method

Cut onions, tomatoes and cabbage finely.

Grind the masala and keep aside.

Heat oil in a pan, add cinnamon, cloves and fry for few Min's.

Add onions and fry till it becomes golden brown.

Then add tomatoes and fry for few more Min's.

Now add cabbage and peas and fry till cabbage becomes tender.

Then add grounded masala paste, turmeric powder and salt.

Add enough water and boil till the gravy becomes thick.

Serve hot with chapathi.

Recipe from Mallika Badrinath Cookbook.

Vegetable Rava Pongal

2009-08-07T12:16:00.005+05:30

This is going to participate in " WYF : Breakfast " Event hosted by EC .

Ingredients

Rava / Semolina - 1 cup

Split Green Gram / Moong Dal- 1/2 cup

Boiled Vegetables, chopped - 1/2 cup ( I used Carrot, Beans, Peas)

Green Chillies - 2 , finely chopped

Ginger Root - 1" piece, finely chopped

Garlic - 3 cloves, crushed

Pepper Corns - 1 tbsp

Cumin seeds - 1 tbsp

Turmeric powder - 1 tsp

Ghee - 3 tbsp

Cashew Nuts - Few

Curry leaves - few

Salt to taste

Method

Pressure cook moong dal and keep aside.

Heat ghee in wok, add cashew nuts, cumin seeds, peppercorns, green chillies, garlic, ginger, curry leaves to it. Let them splutter.

Then add rava to it and fry for 2 to 3 Min's.

Add the roasted rava and cooked vegetables and salt to the moong dal with enough water for the rava to cook.

Serve hot with coconut chutney.

Capsicum Rice

2009-08-03T11:50:00.003+05:30

Ingredients

Capsicum - 1, Medium Sized

Rice - 1 cup

Onion - 1 , chopped lengthwise

Split Bengal Gram - 1 tbsp

Cumin Seeds - 1/2 tbsp

Roasted Peanuts - 1/4 cup

Garam Masala Powder - 1 tbsp

Curry Leaves - few

Oil - 1 tbsp

Salt to taste

Method

Cook the rice along with salt with enough water and keep aside.

Heat oil in a wok add mustard seeds, chana dal and curry leaves let them splutter.

Add cashew nuts and peanuts and garam masala to it and fry for few Min's.

Add chopped onions to it and fry until it turns golden brown.

Then add chopped capsicum to it and fry till done.

Now add cooked rice and salt and mix well and serve hot.

Happy Friendship Day

2009-08-01T22:51:00.002+05:30

Entry for Click:Bicolor July - 09

2009-07-30T22:58:00.002+05:30

This is going to participate in Click : Bi-colour hosted by Jai and Bee of Jugalbandi.

Spinach / Palak Soup

2009-07-28T11:22:00.006+05:30

One way to start your day in a healthy way would be to have soup. Soups are the lightest and refreshing ones. A bowl of hot soup is more comforting on a cold winter's day. So i made the Spinach / Palak soup. It is one of the healthiest soup and a very nice way to include greens in our diet. I saw this in a cookery show from some local channel and i want to share this recipe to you all.

The cute Pepper and Salt shaker in the picture below was gifted by Lubna of Yummy Food . I loved it. That looks so cute isn't it!

Ingredients

Spinach - 2 bunches

Onion -1, chopped

Tomato - 1, chopped

Butter - 1 tbsp

Pepper powder - 1 tbsp

Split Orange Lentils ( Massor Dal) - 1/2 cup

Panner - for garnishing

Salt to taste

Method

Pressure cook masoor dal and smash them properly. Add 1 cup of water to it and boil for 2 Min's and the stock is ready. Keep them aside

Melt butter in a pan, then add chopped onions to it and fry for 3 Min's.

Then add chopped tomato to it and saute for few Min's.

Then add chopped palak leaves and enough water to it and cook till leaves becomes tender.

Grind them to a smooth puree in a mixer.

Then add this puree to the dal stock and add salt and pepper to it and bring to a boil.

Garnish with grated pannner and serve hot with bread.

Chickpeas Rice

2009-07-24T22:27:00.006+05:30

Chickpeas/Channa Dal are high in protein. And also high in fiber and helps to lower cholesterol. They are versatile to cook. They can be used in soups, salads, snacks etc. Here is the delicious and healthy recipe for lunchbox. you can add your favorite veggies in addition to chickpeas. So here it is the protein packed rice.

Ingredients
Rice - 1 cup
Chickpeas - 1/4 cup
Lemon juice - 1 tsp
Green Chillies - 2
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Coriander seeds - 1 tbsp
Dry Red Chillies - 3
Fenugreek seeds - 1/2 tsp
Curry Leaves - few
Oil - 1 tbsp
Salt to taste

Method

Soak the chickpeas overnight and pressure cook it on the next day.

Cook the rice with enough water and keep aside.

Dry fry fenugreek, coriander seeds and dry red chillies and grind them to a powder.

Heat oil in a wok, add mustard seeds and cumin seeds, let them splutter and then add curry leaves and green chillies to it.

Add the grounded powder and fry for 2 Min's.

Then add chickpeas, rice and salt to it and mix well.

Sprinkle lemon juice on rice and serve.

Palak Panner Sandwich

2009-07-20T12:22:00.005+05:30

I wanted to try something new in the kitchen, so i thought... how about a sandwich with paneer. I love paneer, big fan of it. And one small bunch of spinach was left over. So i thought i would add that to my sandwich. Made sandwich. It tasted lovely. So here' s what i did.

This is going to participate in " Show me Your Sandwich " Event hosted by Divya of Dil Se.

Ingredients

Spinach - 1 small bunch

Panner ( Cottage Cheese) - 100 gms

Bread Slices - 4

Butter to Spread

Onion - 1 small one, chopped

Garam Masala - 1tsp

Coriander Powder - 1 tsp

Salt to taste

Oil - 1 tbsp

Method

Wash the spinach leaves and chop them finely. Chop also panner and keep them aside.

Heat oil in a frying pan, add chopped onions to it and fry till it turns golden brown.

Then add garam masala, coriander powder and fry for 2 to 3 Min's or till the raw smell goes.

Add salt to it and mix well

To it now add panner and palak and fry for 2 to 3 Min's and then turn off the flame.

Spread the butter on one side of each bread.

Place the fillings between breads and grill them on sandwich toaster.

Grilled palak panner sandwich is ready.

Brinjal Baji

2009-07-17T12:47:00.002+05:30

Brinjal Baji - this recipe i learnt from my MIL. This is very easy and very very quick to make. I find it very easy to make and very tasty also. It gives you both spicy and tangy taste.

This is going to participate in " FIL - Brinjal " event hosted by Sanghi'.

Ingredients
Brinjal, chopped - 4
Tomato, chopped - 2
Potato, small one, chopped - 1
Shallots, peeled - 5 to 6
Tamarind - Goose berry sized
Green Chillies - 5 to 6
Red Chillies - 4
Salt to taste

For Tempering
Oil - 2 tbsp
Split Bengal Gram - 1 tbsp
Mustard Seeds - 1 tbsp
Curry Leaves - Few

Method

Pressure cook all the ingredients said above with enough water.

Then smash them using wooden smasher.

Add the tempering to it and serve with idli or dosa.

Note: If you add little jaggery or sugar to it gives you more tasty.

Fried Pineapple

2009-07-14T11:44:00.005+05:30

Fried Pineapple is a hot dessert and it is very simple and quick dessert to make and its a very refreshing treat. A hot delight to end a meal.

Ingredients
Pineapple - 1
Butter - 2 tbsp
Shredded Coconut - 1 tbsp
Jaggery - 4 tbsp
Lime Juice - 4 tbsp
Yogurt to Serve

Method

Using sharp knife peel the skin. Cut the pineapple into half and discard the woody core. Cut into length ways in wedges.

In a small frying pan dry fry the shredded coconut until lightly browned and set aside.

Heat the butter in a frying pan. When it has melted add the pineapple wedges and cook over medium heat for 2 to 3 Min's or until they turned golden in color.

Now sprinkle the jaggery to the pineapple. Then add lime juice and cook until jaggery has dissolved.

Sprinkle the roasted coconut and serve with yogurt.

Noodles with Ginger and Parsley

2009-07-10T12:43:00.001+05:30

Ingredients
Noodles - 1 small packet
Sesame oil - 1 tbsp
Ginger - 2 " piece, chopped finely
Handful of fresh Parsley leaves , chopped
Spring Onions - 5 to 6 , chopped
Soy Sauce - 1 tbsp
Pepper powder - 1/2 tsp
Salt to taste
Oil - 2 tbsp

Method

Boil 2 cups of water with one drop of oil in a pan. Let it bubble.

Add noodles to it now and cook until done.

Rinse under cold water, drain the water and transfer to a bowl.

Add sesame oil to it and toss to coat.

Heat oil in a wok, add ginger ans stir fry for few seconds.

Then add Spring onions and fry for 3 to 4 Min's.

Add noodles to it and fry until the noodles are hot.

Drizzle over the soy sauce and then sprinkle the chopped parsley on noodles.

Add salt and ground black pepper to taste. Toss and serve with garlic sauce.

Note: If you don't like parsley you can use coriander leaves instead of parsley.

Banana Fritters

2009-07-03T15:20:00.002+05:30

Banana Fritters are deep fried, made with mashed bananas. These delicious deep fried bananas are very quick to prepare. I like to have with tea. You can also serve this with a scoop of vanilla ice cream for heavenly treat.

Ingredients
Bananas, riped ones - 3 to 4
Roasted Sesame Seeds - 1 tbsp
Dry roasted Maida - 3 tbsp
Powdered Jaggery- 1 tsp
Grated Coconut - 1/2 cup
Powdered Cardamom - 1/4 tsp
Oil for deep frying
Salt to taste

Method

Mash the ripe bananas , add jaggery, salt, grated coconut, cardamom, roasted sesame seeds.

Then add maida to it ( add by the tablespoonful until you have soft dough of dropping consistency).

Drop spoonfuls of this mixture into hot oil and deep fry.