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.

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.


Dec 8, 2013

PayaruPuzhukku /Moong Dhal curry)

This payaru with Kanji ( Congee/ Gruel/ Rice Porridge)goes very well.In Kerala people make this kanji  with side dish (Puzhukku/Payaru). payaru is very good for health.
Payaru puzhukkudd caption

  • Prepare Time....................5 min
  • Cook time........................20 min
  • Serve...............................3


Ingredients


  • Whole Moong Dhal.......................1 cup
  • Grated Coconut............................1/2 cup
  • Green chili......................................2
  • Curry leaves .......................................few
  • Coconut Oil...................................2 tsp
  • Mustard Seeds...............................1 tsp
  • Salt to taste

Method

  • Ppressure cook the moong dhal with salt.
  • Remove the water
  • Heat a pan with oil add mustard seeds.
  • When it crackles ad the moong dhal and mix well
  • Grind coconut and green chili coarsely and add to the payaru(Moong dhal).
  • Add coconut oil and curry leaves.

Nov 18, 2013

Cabbage Pokodas

Cabbage pokodas is very easy to prepare.
  • Prepare Time.....................10 min
  • Cooking Time................... 15 min
  • Serve................................. 5

Ingredients
Cabbage Pokodas

  • Chopped Cabbage........................ 1 cup
  • Besan(chick peas flour)....................1 cup
  • Rice Flour........................................2 Tbsp
  • Chili Powder...................................1 tsp
  • Asafoetida......................................1/2 tsp
  • Ajwain............................................1/2 tsp
  • Coriander Leaves.............................few
  • Green Chili(chopped).....................1 tsp
  • Salt to Taste
Method
  • Mix all ingredients in a bowl.
  • Add water and make a thick dough.
  • If you make it thin it absorb more oil.
  • Heat a pan with oil.
  • When oil is hot, take little dough drop in the oil and deep fry.
  • It is very crisp and very tasty.
  • Serve with any chutney.

Nov 14, 2013

Vella Cheedai

I always make this vella cheedai for Krishna Jayanthi. One or two times it didn't come out well. Now I can do nice crispy vella cheedais
Ingredients

  • Rice flour........................1cup
  • Powdered jaggery...........1cup
  • Cardamom powder.........1/4tsp
  • Coconut Pieces...............2tbsp
  • Urad Dhal Powder..........2tbsp
  • Water..............................1cup
  • Ghee................................1tsp
Vella Cheedai

Method
  • Roast the raw rice flour into golden brown and let it cool down.
  • Heat 1cup water and add jaggery and let it boil. Add the flour, mix well. 
  • First it is little watery but when it cooled down it becomes thick. 
  • Add roasted urad dhal powder ,cardamom powder.,ghee and sesame seeds .
  • You can prepare the dough and keep the previous day. 
  • Make small balls with the dough. Heat a pan with oil when it is hot drop all the balls. 
  • Make the flame low and cook till they become golden .

Oct 28, 2013

South Indian Mixture (Chivda)

For Diwali I always make this.


  • Prepare Time........................10 min
  • Cook Time............................40 min
South Indian Mixture
Ingredients
  • Chick Peas Flour (Besan)..............................3cups
  • Rice Flour.......................................................1cup
  • Chili Powder..................................................2tsp
  • Asafoetida......................................................1tsp
  • Aval (Beaten rice)...........................................1cup
  • Ground nuts...................................................1cup
  • Porikadalai.....................................................1cup
  • Butter...............................................................3tbsp
  • Curyy leaves....................................................few
  • Salt to Taste...
To Fry and Powder
  • Red Chilies.......................................................7
  • Asafoetida (LG)...........................................a small piece
Fry these with little oil and powder coarsely.

Method
  • Mix besan,melted butter chili powder, salt and asafoetida with water make a thick dough.
  • Heat a pan with oil.
  • Take sev press, fill with dough and press it in oil. Fry it till it becomes crisp.
  • Prepare all sev and keep. I never add bundhi to this mixture.
  • Fry the ground nut with curry leaves, aval and porikadai separately into crisp. mix all, add salt and ground chili spices.
  • Aval fry fast and keep them in paper towels.
  • (Add salt and spices according to your taste)

Oct 11, 2013

Ulundhu Bonda (Navarati Prasadam)

This quick  snack is very easy to prepare
.

  • Prepare Time............................15 min
  • Cook Time...............................20 min
  • Serve......................................4

A salty snack

Ulunthu Bonda

Ingredients
  • Urad Dhal.............................2cups
  • Pepper Corns.....................1tsp
  • Ginger................................small piece
  • Rice Flour...........................1tsp
  • Coconut Flakes...................2 tsp
  • Curry leaves.......................few
  • Salt to taste
Method
  • Wash and soak the dhal  for an hour.Remove all the water.
  • Grind with pepper, salt into thick paste.
  • Add rice flour, coconut and curry leaves.
  • Heat a pan with oil.
  • Take a spoon of dough,wet hands, round it and drop into the oil
  • Deep fry them into golden
  • You can make with idli batter too.

Upma Kozhakattai

Upma Kozhakattai is a breakfast dish. It is very convenient to carry this kozhakattai to office(Lunch) and during travel.


  •  Prepare Time..............10 min
  • Cook Time...................20 min
  • Serve............................4

Upma Kozhakattai

Ingredients
  • Rice rava.............................2cups
  • Mustard Seeds....................1 tsp
  • Urad Dhal............................2 tsp
  • Green Chili..........................4
  • Ginger.................................2tsp
  • Grated Coconut...................1/2 cup
  • Curry leaves..........................few
  • Salt to taste
Method
  • Heat a pan with oil , add mustard seeds, chana dhal, chili, curry leaves and ginger.
  • When the mustard seeds splutter add 4 cups of water,coconut and salt.
  • When the water boils add the rice rava and mix well.
  • Keep the flame in simmer till it cooks well.
  • Remove from the gas, let it cool. Make small balls with the dough .
  • Steam these kozhakattai either in idli thattu or vessel with holes.
  • Serve hot with coconut chutney or mulakai podi.
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