Tuesday, April 8, 2014

LEMONGRASS TEA

LEMONGRASS TEA

Normally I love tea very much. I feel refreshed  while and after drinking tea. This lemongrass adds a distinct flavour to the  tea, It feels more refreshing than the normal tea.First time My hubby made it for me. It was amazing.
Ingredients

Lemongrass- 1 no
Milk- 1 cup
Tea leaves- 2 tsp
Sugar-Acc to taste.

Method
Heat the water, add crushed lemon grass & tea leaves.
Allow to boil & add milk .Wait until boil & strain it.
Add sugar & mix well.
Serve with Biscuits or Pakodas.

Monday, March 3, 2014

MIXED VEG PARATHA- VEGETABLE PARATHA

MIXED VEG PARATHA- VEGETABLE PARATHA
Mixed Veg Paratha- Paratha is the famous flat bread in Northern India. It is  a very healthy & delicious recipe. I tried this paratha dough is  both whole wheat flour & plain flour. Using wheat flour is more healthier than plain flour.See the below picture,  the difference between the both flour dough.we love this paratha with simple yoghurt.

Ingredients

Onion-1 no (finely chopped)
Cabbage-1/4cup(grated)
Cauliflower-1/4cup(grated)
Carrot-1/4cup(grated)
Paneer-1/4 cup(grated)
Peas-1/4cup(boiled & mashed)
Potato-1 no (Boiled)
Coriander leaves-2 tbsp(chopped)
Oil-1 tbsp
Garam masala-1 tsp
Red chilli powder-2 tsp
Turmeric powder-1/4tsp
Cumin coriander powder-1tsp
Whole wheat flour- 3 cups
Salt- to taste


MIXED VEG PARATHA- VEGETABLE PARATHA

Method
Heat oil in a pan, add onion &sauté.Add all vegetables one by one expect peas.
Add all dry masala powders & allow to cook until all raw flavours extracts.
Add mashed peas, paneer & finish with cilantro.
Make a soft dough with wheat flour.
Make small dough , flatten it ,in the middle add little veg masala &fold over again.
Dust the dough & flatten it using the rolling pin.
Heat the tawa, add rolled paratha, cook  bothsides with little oil.
Serve hot with plain yohurt or pickle or masala.

Monday, February 24, 2014

OATS IDLY


Oats Idly- It is very easy to make & a healthy breakfast.I used wheat rawa which is more healthier than plain rawa.

Ingredients

Oats- 2 cups
Wheat rawa-1 cup
Carrot-1 no ( grated)
Cashew nuts-1 tbsp (chopped)
G.chilles- 2 nos ( chopped)
Oil-2 tsp
yoghurt- 1 cup
Mustard seed-1 tsp
Grated ginger-1/2 tsp
Salt- to taste
Method
Dry roast the oats & make a course powder.
Dry roast the wheat rawa &allow it to cool.
Heat oil in a pan, add mustard seed, g.chilles,ginger, grated carrot & allow to sauté.
Take a bowl add oats, wheat rawa, yoghurt, sautéed carrot, salt & mix well.
If water needed, add little water & make a runny batter .Take a idly plate, grease it & add the bater .
Steam it around 10 mins & serve with chutneys or Pickles. 

Thursday, February 20, 2014

ENNAI KATHIRIKAI KUZHAMBU-எண்ணெய் கத்திரிக்காய் குழம்பு /BRINJAL KUZHAMBU/CHETTINAD KUZHAMBU RECIPE

ENNAI KATHIRIKAI  KUZHAMBU-எண்ணெய் கத்திரிக்காய் குழம்பு /BRINJAL KUZHAMBU/CHETTINAD KUZHAMBU RECIPE
Ennai kathirikkai kuzhambu - This is a famous chettinad Recipe.This is one of the best South Indian Recipe usually served with Plain rice.I love it with Fried Papad. This is My Hubby's Favourite Dish.He Likes all version of  Brinjal . More Kuzhambu recipes check here.

Ingredients

Small purple Brinjal-10-12 nos
Onion-1 no ( chopped)
Tomato-1 no
Sambar powder-2 tbsp
Turmeric powder-1 tsp
Salt- to taste
Tamarind- small lemon size
Whole red chillies- 2 no
Oil- 2 tbsp + 3 tbsp
Mustard seed- 1 tsp
Fenugreek seed-1 tsp
Split channa dal-1 tsp

ENNAI KATHIRIKAI  KUZHAMBU-எண்ணெய் கத்திரிக்காய் குழம்பு /BRINJAL KUZHAMBU/CHETTINAD KUZHAMBU RECIPE


Method
wash & trim the brinjals and slit them in criss-cross.
Heat  2 tbsp oil in a pan, add brinjals & roast it & keep it separate.
Heat oil in a pan, add mustard seed, channa dal. fenugreek seed & allow to temper.
Add chopped onion & sauté.
Blend the tomatoes &add to the onions. Add sambar powder,turmeric powder,salt & mix well.
Allow to sauté until oil comes out. Add roasted brinjals .
Soak the tamarind & squeeze the juice from it & add to the kuzhambu.
Finish by adding little Jaggery & serve with plain rice.

Tuesday, February 18, 2014

KOTHAMALLI THOGAYAL- CORIANDER LEAVES CHUTNEY-THUVAYAL

KOTHAMALLI THOGAYAL- CORIANDER LEAVES CHUTNEY-THUVAYAL

KOTHAMALLI THOGAYAL- It is very tasty & tangy-spicy thogayal. It is a one of the best combination for curd rice. Now a days i am making this thogayal weekly once and use for 3-4 days.

Ingredients

Coriander leaves- 1 bunch
Urad dal-1 tbsp
Red chillies-2 no ( acc to taste)
Tamarind -small size
Hing-a pinch
Salt- to taste
Oil-1 tsp

Method
Heat oil in a pan, add urad dal,red chillies & roast it until golden brown.Keep it aside.
In the same pan ,add coriander leaves & allow to sweat.
Take a blender add roasted urad dal, red chillies,coriander leaves,salt & hing.
Grind a coarse paste & serve with curd rice, idly or dosa.

Monday, February 17, 2014

PULIYODHARAI-IYENGAR PULIYODHARAI-TAMARIND RICE- PULI SADHAM- புளி சாதம்



PULIYODHARAI-IYENGAR PULIYODHARAI-TAMARIND RICE- PULI SADHAM- புளி சாதம்
Puliyadharai- This is a popular Neivedhyam/Prasadam offered in South Indian Temples.This is a very traditional dish.It has nice tangy-spicy taste & great travel food. 

Ingredients

Mustard seed-2 tsp
Channa dal- 2 tsp
Roasted peanut-1/4 cup
Turmeric powder-1 tsp
Curry leaves-2 sprig
Sesame oil-200 ml
Red chillies-20+5 nos (Acc to taste)
Hing- 2 tsp
Tamarind-100gms
Jaggery-2 tbsp
Coriander seed-1 tbsp
Channa dal-2 tsp
Urad dal-2 tsp
Fenugreek seed-2 tsp

Method

Soak the Tamarind & squeeze the juice from it.
Heat the pan, dry roast the urad dhal, fenugreek seed  & blend it & make a fine powder.
Heat one tsp oil in a pan, add coriander seed,channa dal & five chillies & roast it & make a course powder.
Heat oil in a pan, add mustard seed,balance red chillies,peanut,hing,curry leaves & allow to temper.
Add turmeric powder, tamarind juice,salt & allow to boil.
Add ground coriander, channadal, red chillies masala & allow to cook.
Allow to cook until thick.Add fenugreek, urad dal powder & mix well.
Finally add jaggery & mix well.Allow it to cool & keep it air tight container.

Take 2 cups of rice,add 1 tbsp puliyodharai  & mix well.

Monday, February 10, 2014

HYDERABADI PANNER MASALA- SPICY PANEER MASALA

HYDERABADI PANNER MASALA- SPICY PANEER MASALA

I am big fan of Paneer. Normally i am tried Shahi Paneer or Kadai Paneer in Restaurants. I tried this recipe at  TOI restaurants in East Ham.  It was little spicy but Amazing.My Sweet Heart doesn't like spicy food, but he liked it a lot.

Ingredients

Onion- 1 no (sliced)
Tomato-1+1 no (sliced)
Ginger Garlic Paste-1 tsp
Paneer-1 cup (cubed)
Turmeric powder-1/2 tsp
Red chilli powder-1tsp
Coriander powder-1 tsp
Cumin powder-1/2 tsp
Sambar powder-2 tsp(Acc to taste)
Oil-1 tbsp
Cumin seed-1tsp
Red chillies-2 no
Coriander leaves- 2 tbsp(chopped)

Method
Heat oil in a pan, add cumin seed, whole red chillies & allow to temper.
Add sliced onion & allow to sauté. Add Ginger garlic paste & mix well.
Add chilli powder,turmeric powder,Corianderpowder,cumin  powder & mix well.
Add one sliced tomatoes & cook well. Add sambar powder & cook well until raw flavours extracts.
Add balance tomatoes, cubed paneer ,salt & mix well.
Allow to cook & Finish with coriander leaves.
Serve hot with roti or naan.

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