Jan 9, 2016

Aval Kozhakattai

Aval kozhakattai is very to prepare like rice rava kozhakattai. This can be made for breakfast or dinner.

.Time to prepare 15 min
Serve .for............... two

Ingredients


  • Thick Aval (Beatent rice).............. 2 cups
  • Water............................................2 cups
  • Coconut........................................3 tbsp
  • Green chili.....................................2
  • ginger............................................small piece
  • Curry leaves..................................few
  • Mustard seeds..............................1/2 tsp
  • Urad dhal......................................1 tsp
  • Chana dhal....................................1 tsp
  • Salt to taste

Aval Kozhakattai
Method

  • Grind the aval into coarse powder.
  • Chop the chili and ginger into small pieces
  • Heat a pan with 3 tsp oil and add mustard seeds.
  • When mustard seeds crackle  add urad dhal, chana dhal, chili and curry leaves.
  • Add water, coconut and salt.
  • When the water boils, add the coarsely ground aval and mix well.
  • Make balls, when it cools down.
  • Steam them  for 5 to 7 minutes in idli vessel and serve with coconut chutney.
  • .

.......

Dec 16, 2015

Rava Bonda

I did this recipe with left over Upma and came out very well
Prepare time...........15 min
Serve  for.................4.

Ingredients

Rava Bonda

  • Rava.....................................1 cup
  • Onion....................................1
  • Chopped Green Chili.............3 tsp
  • Chopped Ginger..................  2 tsp...
  • Besan....................................1 cup
  • Chili Powder......................... 1 stp
  • Asafoetida..............................1/2 tsp
  • Curry Leaves.........................few
  • Coriander leaves....................few
  • Mustard seeds........................1 tsp
  • Urad Dhal..............................2 tsp
  • Salt to Taste
Method
  • Dry roast the rava till it turns little brown.
  • Chopped onion into small.
  • Heal a pan with. 2 tbsp  oil. Add mustard seeds and urad dhal.
  • When it splutters add green chili, ginger and chopped onion and mix it.
  • Onion becomes soft . add two cups of water.
  • When the water boils, add the rava, salt and saute it.
  • Add curry leaves and coriander leaves and mix it.
  • Make small balls and keep.
  • Take a bowl, add  besan, salt chili powder and asafoetida.
  • Add water slowly till it get dosa consistency.
  • Heat a pan with oil and when it becomes hot dip the upma balls and drop them into the oil.
  • Deep fry and take them out.
  • Serve hot with chutney.




Nov 27, 2015

Thanks Giving

Yesterday we went to our dear friend Priya 's house (NY) for thanks giving party.Our friends  also came from Mexico.We had very good time with all of them. We cut the Turkey Cake. It was so real.

Thank you all.

Thanks Giving  dinner.

Aug 12, 2015

Mirchi Ka Salan

Mirchi Ka Salan



  • Chopped onions..........1 cup
  • Yogurt........................1 cup
  • Peanuts........................3 tsp
  • Sesame......................   ...2 tsp

  • Coconut.......................1/4 cup
  • Green pepper..................1
  • Red Pepper....................1
  • Yellow Pepper.................1
  • Chili Powder....................2 tsp
  • Coriander Powder...........2 tsp
  • Jaggery............................3 tsp
  • Mustard seeds/............... 1 tsp
  • Cumin Seeds...................1 tsp

Mirchi ka salan

Method

  • Add little oil add peanuts, sesame and coconut and fry in low flames.
  • Grind the above ingredients into fine paste.
  • Cut the peppers into small pieces and slice the onions and keep.
  • Heat oil add mustard seeds cumin seeds, two broken chilies, curry leaves and onion.
  • Add turmeric, chili powder, coriander powder and salt.
  • Roast  till the onion becomes red.
  • Add yogurt (Tamarind water),  coconut paste,peppers and cook.
  • The peppers should absorb the flavors.


Mater Paneer

Mater Paneer

Popular in North India.


  • Time for prepare........ 10 min
  • Cook time...................20 minutes.
  • Serve..........................6


Ingredients

Mater Paneer

  • Paneer............ ..........1 cup
  • Peas...........................1cup
  • Onion.........................1
  • Cashew nuts................1/4 cup
  • Tomato......................3
  • Chilli Powder.............2 tsp
  • Cumin Seeds...............1 tsp
  • Green Chili..................2
  • Ginger Garlic Paste.....1 ts
  • Turmeric Powder........1/4 tsp
  • Coriander Powder.....2 Tsp
  • Garam Masala...........1tsp
  • Coriander Leaves........few
  • Butter...........................1tsp
  • Salt to taste


Method


  • Make a puree with tomato, cashew nuts, onion  and keep.
  • Heat a pan with little oil and add cumin seeds.
  • Add ginger garlic paste, add ground tomato paste .
  • Add turmeric, chili powder, garam masala, coriander powder and salt.
  • Let it oil and stir it well. When the raw smell goes add paneer and mater.
  • Simmer the flame for 4 minutes till paneer and mater absorb the flavors.
  • Sprinkle coriander leaves and add butter.
  • Serve with hot chapathis.



Jun 25, 2015

Mint Chutney

Mint Chutney is very tasty and easy to prepare.

Ingredients


  • Mint...................................2 cups
  • Red Chili............................8
  • Urad Dhal..........................2 tbs
  • Asafoetida..........................1 tsp
  • Tamarind.Paste...................1 tsp
  • Jaggery.Powder..................3 tsp
  • Salt to taste


Method


  • Wash the mint leaves nicely and dry them.
  • Roast the chili and urad dhal till the dhal becomes red.
  • Add the mint leaves and fry for a second to remove the raw smell.
  • Grind all together into a paste.
  • heat a pan with oil add mustard seeds.
  • When the seeds splutter , add to the chutney.
  • Serve with chapathi, rice or dosa/idli

Mar 19, 2015

Ginger Pickle ( Inchi Chutney)


Ginger Pickle

Ingredients

Ginger cut into small pieces...........1/2 cup
Jaggery.......................................1/4 cup
Tamarind .................................lemon size
Mustard Seeds..........................1 tsp
Urad Dhal..................................2 tsp
Chana Dhal................................2 tsp
Red Chili..................................10
Methi Seeds...............................1 tsp
Turmeric Powder......................1/4 tsp
Curry Leaves................................Few

Method

Scrap the skin of ginger off thoroughly and cut into small pieces..
Tamarind juice should be prepared with as little hot water as possible.
Fry the dhals, chili curry leaves, methi seeds, ginger and mustard seeds.
Grind all ingredients with salt into a paste.
Do not add water.
You won't see oil in the pickle.

Sep 19, 2014

Beet Root and Edamame Pulav

This pulav is colourful and very tasty. My grandkids love this pulav and they take in their lunch box to school
Kids Lunch Box.
Cooking time.......30 minute
Serving.................4

Ingredients

  • Beets with Leaves.......................    2
  • Edamame.......................................1 cup
  • Garam Masala...............................2 tsp
  • Coriander Powder.........................1tsp
  • Chili Powder..................................1tsp
  • Green Chili Sliced...........................2
  • Onion.............................................1
  • Ginger Garlic paste..........................1 tsp
  • Jeera..............................................1tsp
  • Basmati Rice..................................2 cups


Method.


  • Wash and cook the rice in rice cooker.
  • Wash, remove the skin and grate or cut into small pieces
  • Wash and cut the leaves into small pieces..
  • Wash the edamame and cut the onion into small pieces..
  • Heat a pan with oil add jeera,onion, beets, edamame and beet leaves and fry.
  • Add masala powder, ginger garlic,coriander powder, salt and chili powder.
  • When the vegetables become tender add the rice, green chili and mix well.
  • Add one tsp pure ghee and mix.

Apr 21, 2014

Dhal Pasta

Dhal pasta is easy to make and one dish to everyone.

Ingredients

  • Tur Dhal.............................2 cups
  • Turmeric Powder................1/4 tsp
  • Tomato................................1
  • Green chili............................3
  • Chopped Ginger...................1 tsp
  • Chili Powder........................1 tsp
  • Coriander powder.................2 tsp
  • Asafoetida.............................1 tsp
  • Ajwain...................................1 tsp
  • Peanuts.................................3 tbsp
  • Salt to Taste.
Dhal Pasta

For pasta

  • Wheat flour..........................2 cups
  • Besan..................................2 tsp
  • Oil.......................................3 tsp
  • Ajwain.................................1/2 tsp
  • Chili Powder.........................1/2 stp
  • Salt to Taste

Method

  • Make a thick dough using flours, oil,salt chili ajwain and salt
  • Pressure cook the dhal with tomato, ajwain, chili powder, asafoetida and salt..
  • Roll the chapathi very thin and cut in thin picslike pasta.
  • Heat  a pan with oil add mustard seeds, cumin seeds and curyy leaves.
  • When it splutters add to the dhal.
  • Boil the dhal, add the chapathi pieces and peanuts  into the boiled dhal.
  • Stir it so that it would not stike  at the bottom
  • Serve in a bowl hot with rice( optional)
  • Make this pasta with left over dhal.


Apr 16, 2014

Venkaya Chutney

Chinna venkaya chutney
This chutney is like tomato thokku and keep for many days.


  • prepare Time................10 minutes
  • cook Time.....................10 minutes
  • Serve.............................6


Ingredients


  • Small onion.........................20
  • Tomato...............................2
  • Red chili..............................5
  • Methi seeds........................1 tsp
  • Mustard seeds....................1 tsp
  • Asafoetida (Optional).........1/2 tsp
  • Salt to taste

Method

  • First fry the red chili methi seeds  and powder with salt.
  • Remove the skin of the onions and fry with little oil.
  • When the raw smell of onion goes add the chopped tomato and fry for five minutes
  • Grind onion, tomato, red chili  asafoetida and salt.
  • Heat a pan with 2 tsp oil add mustard seeds.
  • When it splutters, add the ground paste and fry till the oil comes out.
  • Serve with chapthi/ idli/ dosa/rice.


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