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/............... 1tsp
Cumin Seeds.....................1 tsp

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.


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 .
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