Date Pickle

This pickle is almost same like green chili pickle

Ingredients

Chopped Dates                            1 cup
Chopped Green Chilies               3 tbsp.
Tamarind Water                           1.4 cup
Chopped Ginger                          2 Tbsp.
Garlic Pearls                               10
Jaggery                                      3Tbsp
Salt                                           1/4 tsp
Mustard Seeds                        1/4 tsp
Methi Seeds                             1/4 tsp
Curry leaves                             few
Little water

Date Pickled caption

Method
Heat a pan with little oil, add mustard seeds  methi seeds and curry leaves..
When it splutters add green chili, ginger and garlic, fry till they become tender.
Add the dates, salt, tamarind water and jaggery.
Cook till the dates are cooked well.
This pickle goes with curd rice and chapati

Butter Mushroom

Butter Mushroom
Ingredients

Mushroom                      1 cup
Onion                              1
Green Chili                      1
Ginger Garlic paste          1 tsp
Red Chili Powder               1 tsp
Cumin seed Powder         1 tsp
Turmeric Powder             1 tsp            
Garam masala                 1 tsp
Tomato Puree                  1 cup
Coriander Leaves              few
Butter                               2 tbsp.
Salt to taste

Method

Cut the mushroom into two pieces.
Chop the onion and green chili  into small pieces.
Heat a pan with little oil add onion and fry till it becomes tender and remove into a plate.
Heat a pan with butter and add the mushroom and salt and cover the pan. cook for 5 minutes.
Add ginger garlic past ,turmeric powder, chili powder, cumin seed powder, garam masala and salt.
Add water and cook for 3 minutes.
Add the tomato puree and mix well
Sprinkle coriander leaves. You can add cream (option)
serve hot with rice or chapati

Potato Bhaji ( Urulakizhangu Curry)

You can make different types curry with potato. In this curry I used tomato and red chili powder. it is very tasty and a side dish for sambar, rasam or chapati.

Ingredients

Potato                                 8
Onion.................................1
Tomato(big)                      1
Green Chili                        3
Garlic                                 2
Red Chili Powder              2 tsp
Sugar                                1 tsp
Mustard seeds                   1tsp
Urad Dhal                          2 tsp
Turmeric powder                1 tsp
Salt to taste

potato Bhaji

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Method

Chop the onion and tomato  into small pieces.
Chop the green chili too.
Boil the potato and peel the skin and keep.
Heat a pan with oil, add mustard seeds and urad dhal.
When the mustard splutters add the onion, garlic and fry
Next add the tomatoes, turmeric powder, chili powder and salt.
When all mixed together add mashed potato and mix well.
Sprinkle sugar and serve with sambar rice.
Here I am not used curry leaves or coriander leaves(I don't have that day).
You can add to get more flavor.

Millet Kozhakattai

This Kozhakattai is  easy to prepare. .


Ingredients

Samai millet                           2 cups
Mustard seeds                       1 tsp
Urad Dhal                              2 tsp
Chana Dhal                            2 tsp
Green Chili                             1
Ginger                                   small piece
Grated Coconut                      4 Tbsp.
Salt to taste
Method
Heat a pan with oil add mustard seeds, urad dhal and chana dhal..
Chop the chili and ginger and add.
When the mustard splutters add 3 cups of water and salt.
When the water boils add the samai  arisi and mix well. Low the flame and cook well.
When it is cooked add coconut and mix well. and make small balls
Steam them in idli vessel
Serve with chutney.

Little Millets ( Cheru Dhanyams)

I went to India and found various cheru  dhanyams used by my cousin. I liked it very much. You can make anything whatever you make with rice.

Little Millets

1. Samai.( Little Millet)...This tiny grain is gluten free  and packed with minerals and vitamins.

                                                             

2. Thinai (Foxtail Millet).It is known for its low Glycemics index gradual increase  in blood sugar after food intake when compared to rice. Natural source of Protein and Iron
                                                                          All millets are high in fiber, minerals, vitamins,iron, magnesium, pottassium etc.                        

         
.http://www.organicdepot.in/thinai-rice-foxtail-millet-1kg.html.. Foxtail millet is rich in fibre, protein. It is better than rice. This releases glucose slowly into the blood.Good for diabetes patients.

3.Varagu (Kodo  Millet)

4.Kuthiravali ( Barnyard Millet)


Kanji...Take all four millet 2 tsp each wash and add 2 times water  cook them. When it cools down add curd or milk according your taste drink it. it is filling and good for health.Cook the millet with water add yogurt,grated carrots and cucumber. Heat a pan with little oil add mustard seeds and jeera and when it splutters add to the Kanji .We drink this morning instead of dosa or idli.

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            3

Ingredients


Thick Aval (Beaten 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.

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 tsp
Asafoetida1/2 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 sauté it.
Add curry leaves and coriander leaves and mix it.
Make small balls and keep.
Take a bowl, add  besan, salt chili powder and asafetida.
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.

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.

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.

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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.