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
Chili Powder               2 tsp
Cumin Seeds             1 tsp
Green Chili                  2
Ginger Garlic Paste      1 tsp.
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 chapatis.

Jun 25, 2015

Mint Chutney

Mint Chutney is very tasty and easy to prepare.

Ingredients

Mint                              2 cups
Red Chili                      8
Urad Dhal                    2 tbsp.
Asafetida                     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 colorful 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 P                                  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
Asafetida (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

Payaru Puzhukku /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

Pressure 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.

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