Potato Kurma and A short Break

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

schezwan Chilli Prawns

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 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 oil in a wok, when hot, add spring 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 keep aside.

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

• Blend/Mix all the chilli sauce ingredients together in a bowl, then stir into the prawns. Add the sauted spring onion ad garlic mixture 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

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

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

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

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

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

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

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

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

Entry for Click:Bicolor July - 09

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

Spinach / Palak Soup

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

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

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 / Brinjal Kadayal / Kathirikkai Kadayal , Kongunadu Cuisine

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 recipe is from Kongunadu cuisine, Coimbatore style brinjal kadayal. It is best taste with idli and dosa.

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.