Sunday, December 14, 2014

PANEER BABY CORN KURMA

PANEER BABY CORN KURMA
Panner Corn kurma is very tasty & rich gravy.  Delicious side dish for Roti or Naan. I am a big fan of baby corn & Paneer.Frist time tried this recipe & taste was really good. Cashew paste can be replaced by cream in this gravy.

Ingredients
Onion-2 no (finely chopped)
Tomato-2 no ( chopped)
G.chillies-2 no
Baby corn-200gms
Panner -200gms
Red chilli powder-2 tsp(Acc to taste)
Garam Masala-1 tsp
Turmeric powder-1/4 tsp
Coriander powder-1 tsp
Fresh Cream-50 ml
Coriander leaves- for Garnishing
Oil-2 tbsp
Salt- to taste
Cumin seed-1 tsp
Method
Heat oil in a pan, add cumin seed, onion, tomato & sauté.
Add red chilli power,turmeric, green chillies & mix well.
Add coriander powder, garam masala & cook well until raw flavour extracts.
Add sliced corn,little water & mix well.Add fried panner & allow to cook.
Finish with fresh cream & coriander leaves.
Serve hot with Roti or naan.

Monday, December 8, 2014

TOMATO BASIL PASTA - EASY PASTA RECIPES- KIDS PASTA RECIPES



An all day classic Italian delicacy. Simple but class dish wherein all age groups can dig in as long as its done well. Preferably eaten when you need something light and snacky.

Ingredients

Penne- 200 gms
Tomato- 4 no
Garlic-3 no
Onion-1 no
Basil leaves-3 sprig
Olive oil-2 tbsp
Parmesan Cheese- for garnishing
Black Pepper-a pinch

Method

Boil the water with salt,olive oil, add penne & allow to cook as per the instruction on the packet.

Heat olive oil in a pan, add chopped garlic, onion & saute. Add chooped tomatoes.
Allow to cook until soft, add fresh basil leaves.crackle the black pepper & salt.
Add cooked penne & mix well. Garnish with parmasen cheese.

Saturday, December 6, 2014

MURUNGAKKAI VENGAYA PULI KUZHAMBU - முருங்கக்காய் வெங்காய புளிக்குழம்பு

MURUNGAKKAI VENGAYA PULI KUZHAMBU - முருங்கக்காய் வெங்காய புளிக்குழம்பு
Kuzhambu is the one of the main side dish of the Southern india especially tamilnadu. This is the same procedure of vathal kuzhambu but adding veggie to it.The best Combination of this kuzhambu is Beans poriyal, okra Curry, Potato curry or Brinjal curry with papad.

Ingredients

Shallots-1 cup
Drumstick-1 no
Curry leaves-1 sprig
Sesame oil-3 tbsp
Mustard seed-1 tsp
Channa dal-1 tsp
Fenugreek seed-1 tsp
Whole red chilli-1 no
Sambar powder-1 tbsp
Tamarind- small lemon size(soaked)
Salt- to taste

Method

Heat oil in a pan, add mustard seed,channa dal, fenugreek seed & allow to temper.
Add red chillies, curry leaves,shallots & saute.
Add sambar powder,salt & allow to saute until like raw flavour extracts .
Add chopped drumstick & saute.Add tamarind water & allow to boil.
Once vegetable is done & serve hot with plain rice.

Friday, December 5, 2014

KARTHIGAI ADAI RECIPE- KARTHIGAI VELLA ADAI- KARTHIGAI UPPU ADAI

KARTHIGAI ADAI RECIPE- KARTHIGAI VELLA ADAI- KARTHIGAI UPPU ADAI
Karthigai Adai Recipe is a traditional recipe of karthigai festival.This is the one of the main Neivedham  of the day  Sarvalaya deepam on karthigai festival. This adai is made with  raw rice as it is a neivedyam recipe. My mom used to make this Adai every year. 

Ingredients

UPPU ADAI-KARA ADAI

Raw rice-2 cups
Channa dal-1/2cup
Tuvar Dal-1/4 cup
Urad dal-1/4 cup
Ginger- 2 inch piece
Red chilli-3 no
Salt- to taste
Coconut-1/2 cup

Method

Soak the rice and dals min 3 hours & grind with red chillies,salt with ginger to a course paste.
 Add grated coconut & mix well. Heat the tawa, crease the oil, add one laddle adai mix & roll it like dosa.
Add little oil & turn it back cook until done.Serve with Jaggery.

VELLA ADAI- SWEET ADAI

Ingredients

Raw rice-2 cups
Whole wheat-1/2 cup
Urad dal-4 tbsp
Jaggery-1 cup(Acc to taste)
Salt- a pinch
Coconut-1/2 cup
Cardamom-2 no
Ghee-2 tbsp

Method

Soak the rice ,wheat, urad dal & grind it to a course paste & finally add coconut, jaggery, cardamom& make it paste again.
 Heat the tawa ,grease the ghee & add one laddle of flour & make a adai & cook it both sides with little ghee.
Serve hot with Butter.

Thursday, December 4, 2014

BEETROOT PORIYAL-BEETROOT THORAN

BEETROOT PORIYAL-BEETROOT THORAN
This beetroot poriyal is very simple & healthy. I make this poriyal very often . poriyal means vegetables are sauted with spices and topped with fresh coconut.we can make this poriyal with beetroot either chopped or grated 
.
Ingredients
Beetroot-250gms
Red chillies-2 no
Mustard seed-1 tsp
Urad dal-1 tsp
Oil-2 tsp
Coconut-3 tbsp

Method
Heat oil in a pan, add mustard seed,urad dal, red chillies & allow to temper.
Add chopped beetroot & mix well.
Add little water,salt & ,mix well, Cover the lid cook until soft.
Finish with grated coconut.

Sunday, November 30, 2014

HYDERABADI DUM BIRYANI- VEGETABLE DUM BIRYANI RESTAURANT STYLE

HYDERABADI DUM BIRYANI- VEGETABLE DUM BIRYANI RESTAURANT STYLE
Dum Biryani is a very famous rice dish in southern india especially from Hyderabad. This is very flavourful and tasty dish. Normally making this dish very special occasion with special guests. Dum means cooked with slow heat . Basically 'Dum' is term which indicates the way it's been cooked. All parts of the dish are cooked separately and assembled and finally finished with heat both at the top & bottom or all ingredients are mixed and finished with heat both at the top and bottom to attain complete flavour.We can make this dum method in oven also. 

Ingredients

Yellow capsicum-1 no
Red capsicum-1 no
Cauliflower-1 cup
Carrot-1 cup (chopped)
Potato-1 no (medium)
Beans-10 no
Peas-1 cup
Paneer-1 cup (cubed)
Onion-2 no (sliced)
Cashew-1/4 cup
Raisin-1/4 cup
Oil-5 tbsp
Cardamom-2 no
Clove-2 no
Cinnamon stick-small piece
Cumin seed-1 tsp
Ghee- as required


Marination

Yohurt-200ml
Tomato-2 no (chopped)
Ginger garlic paste-2 tsp
Turmeric powder-1 tsp
Red chilli powder- 1 tbsp(acc to taste)
Garam Masala-2 tsp
Cumin coriander powder-1 tsp
Fennel powder-1 tsp
Mint-1 cup 
Coriander leaves-1/2cup
Mix all the ingredients & keep it aside min 30 mins.

Fried Onion for garnishing:

Onion-4 no (sliced)
Deep fry the sliced onion Until golden colour.

Method

Heat ghee in a pan add cashew, raisin allow to roast & keep it aside.
In same pan add little oil shallow fry the both capsicums & keep it aside.
Add little oil in that pan, roast the paneer & keep it aside.
Heat oil in a pan, add cumin seed, cardamom,cloves, cinnamon stick & allow to temper. Add sliced onion & allow to saute until light brown colour. Add the Marination ingredients & mix well.
In meanwhile semi cook the carrot,potato,beans in the micro oven around 5-7 mins. keep it aside.
Allow to cook until raw flavours extracts, add cauliflower & rest of the all vegetables & cook well.
Finish with coriander leaves & keep it aside.
Take a pan or any vessel apply little ghee in it. Add rice in one layer and veg  masala one layer, add fried capsicum, cashew, raisin, panner & fried onion. Do this process 1 or 2 times more.  
Take one vessel add  water & allow to boil , keep the pan with the assembled rice & veg inside the pot filled it water. Cover it as shown below.
Allow to slow DUM for min 30 mins & serve with Raitha.



Thursday, October 9, 2014

TOMATO MOZZARELLA BAGUETTE RECIPE

TOMATO MOZZARELLA BAGUETTE RECIPE
This is one of the best dishes I love to make & have it any time during the day.It is an amazing grub and in way it can be a salad/ Sandwich. These are prime ingredients mainly from Italy. Mozzarella & tomato are a great combination ,very summery.

INGREDIENTS

French baguette - 1 no
Red pesto - 1 tsp
Green pesto - 1 tsp
red onions - 1 ea (thinly sliced)
Iceberg lettuce - 1/4 ea (shredded)
cucumber - 1/4  (sliced)
buffalo mozzarella - 1no (sliced)
tomato - 1 no (sliced)
Seasoning - to taste

METHOD
I used French baguette. Slit the bread in the middle & toast it. Brush it with a mix of red & green pesto.


Top it with thinly sliced red onions and iceberg lettuce.
Top it again with sliced cucumber,tomato & buffalo mozarella. Season with salt & pepper.
Finish the sandwich by placing the other half of the baguette & serve.

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