Saturday, December 27, 2008

CABBAGE PEPPER CURRY


Ingredients

Cabbage-200gms(chopped)
Peppers(All colours)- 1 ea(sliced)
Onion- 1 ea(sliced)
Oil- 2 tsp
Mustard seed- 1 tsp
Cumin seed- 1 tsp
Ginger garlic paste- 1 tsp
Red chilli powder- 1 tsp
Salt- to taste

Method

Heat oil in a pan, add mustard seed,cumin seed, onion, ginger garlic paste saute few mins.

Add cabbage, all peppers, red chilli paste & salt.

Cook until all done & Finish with cilantro.

Wednesday, December 24, 2008

CHIDAMBARAM GOSTHU - BRINJAL GOSTHU - KATHIRIKKAI GOSTHU


CHIDAMBARAM GOSTHU - BRINJAL GOSTHU - KATHIRIKKAI GOSTHU

Ingredients

Aubergine - 1 ea 
Onion - 1 ea(finely chopped)
Oil - 2 tbsp
Mustard seeds - 1 tsp
Split chenna dal - 1 tspFenugrek seeds - 1 tsp
Turmeric powder - 1 tsp

Red chillies- 2 no
Curry leaves-1 sprigGostu powder - 3 tbsp(Click here for recipe) Curry leaves- 1 sprig
Cilantro - for ganish
Toor dhal - 2 cups (cooked)
Tamarind-small lemon size
Method


Cut the whole aubergine to half & bake it with seaoning & olive oil. Bake it until soft & scrap the inner flesh leaving the skin behind. or Prick the eggplant & roast them over open flame  until soft & peel the skin & mash it gently.
Heat oil in a pan,Add in the mustard seeds, split chenna dal ,fenugreek seed,whole red chillies, curry leaves & allow to temper. Add shallots & saute few mins.
Soak the tamarind & squeeze the juice  around 2 cups.Add the tamarind juice, salt & allow to boil. 
Add the mashed aubergine & allow to boil.
Add the Gosthu powder,cooked dal & allow to cook.
Serve hot garnished with cilantro.Serve with rice but the best combination is Pongal or Idly.

Tuesday, December 23, 2008

LEMON PICKLE (INSTANT)


Ingredients

Lemon- 5 ea
Sesame oil- 3 tbsp
Mustard seed- 1 tsp
Fenefreek seed - 1 tsp
Turmeric piwder- 1 tsp
Red chilli powder-2 tsp( acc to taste)
Salt- to taste

Method

Boil the lemon with water until soft & cut into small pieces.

Heat oil in a pan, add mustard seed ,fenugreek , lemon & saute few mins.

Add redchilli powder, turmeric powder & salt.

Mix together until raw flavour extracts & rest it for 24 hrs.

Serve with Rice or rotis.

Sunday, December 21, 2008

ALOO PEPPER CURRY- POTATO CAPSICUM MASALA


ALOO PEPPER CURRY- POTATO CAPSICUM MASALA

Ingredients

Onion- 1 ea( slied)
Green pepper-- 1 ea( sliced)
Potato- 2 ea( sliced)
Garlic- 5 cloves(sliced)
Cumin seed- 1 tsp
Ginger garlic paste- 2 tsp
Red chilli powder- 1 tsp
Cumin powder- 1 tsp
Coriander powder- 1 tsp
Garam masala- 1 tsp
G.chillies- 2 ea( sliced)
Oil- 2 tbsp
Salt- to taste
Tomato puree- 2 tbsp
Cilantro- for garnishing

Method

Heat oil in a pan, add cumin seed, onion, garlic & saute few mins.

Add ginger garlic paste & all powders & cook until raw flavours extracts.

Add potato , cook until almost done.


Add sliced peppers, tomao puree & mix well.



cook well until the sourness from the tomato vanishes.


serve hot garnished with cilantro.

Saturday, December 20, 2008

GOSTHU PODI


Ingredients

Splitted channa dhal- 1 cup
Coriander seed- 2 cups
Whole red chilli- 2o ea(Acc to taste)

Method

Dry roast all ingredients & Allow it to cool down.

Blend it to a coarse powdery texture.

This powder is mainly used to make Gosthu especially & can be used in sambar & Rasam.


Friday, December 19, 2008

KUMBAKONAM KADAPPA - கும்பகோணம் கடப்பா

KUMBAKONAM KADAPPA - கும்பகோணம் கடப்பா

Ingredients

Boiled potatoes- 2 no(Mashed)
Onion- 1 ea( finely Chopped)
Turmeric powder- 1 tsp
Mustard seed- 1 tsp
Salt - to taste
Cooked Splitted Moong Dhal- 2 cups
Garlic- 5 cloves
Curry leaves- 1 sprig
Cilantro - for garnishing

To Grind

Roasted channa dhal- 1/2 cup
Garlic- 5 cloves
Coconut- 1 cup
G.chilles- 4 ea

Grind to a fine paste with water.

Method

Heat Oil in a pan, add mustard seed , onion, curry leaves, garlic to saute few mins.

Add ground paste & allow to boil till the raw flavour extracts.



Add cooked moong dhal with water,boiled potato,turmeric & cook until almost done.


Check the seasoning.

Serve with  Idly  or  Dosa .

KUMBAKONAM KADAPPA - கும்பகோணம் கடப்பா

Tuesday, December 16, 2008

GARLIC NAAN


Ingredients

Plain flour-500gms
Yoghurt-1cup
Milk-1cup
Salt-to taste
Dry yeast-1 tsp
Garlic- 4 tbsp
Olive oil-4 tbsp
Warm water- 2 cups

Method

Dissolve dry yeast in warm water & milk.

Take a bowl, add plain flour, yeast,yoghurt,milk yeast mix,salt to make a dough.

Keep in aside one hour.

Dough will raise double, make into equal balls .

Preheat the oven 200* degree.

Flatten the dough. Take an oven tray & turn it upside down &wrop with aluminiumfoil. Place the flattened dough on the foiled tray & bake it 10 mins.

This is basic naan bread.There can be variations made by adding different ingredients.

Roast sliced garlic in olive oil.

Before baking top the flattened dough with roasted sliced garlic.

Brush it with butter to call it butter naan and whatever variations you name it.

Serve with any kind of raithas or Curry dishes.




Friday, December 12, 2008

BOONDHI RAITHA


Ingredients

Boondhi- 1 cup

Yoghurt-1 cup

Salt- to taste

Red chilli powder-1 tsp

Carrot- 2 tsp(Grated)

Cilantro-for garnishing


Method

Soak the Boondhi in water,starin & keep it aside.

Take a bowl add yoghurt, salt, chilli powder mix well.

Add soaked boondhi & mix well.

Garnish with grated carrots, cucumber & chopped cilantro.

Wednesday, December 10, 2008

OKRA SRIKARI (Stuffed Okra Curry)


This recipee has been named from my website Srikar as it is a new recipee which just came through my mind which made me name like this.This is an identification of my own innovation.

Ingredients

Okra(Bhindi)-300gms
Onion-1 ea(sliced)
Tomato paste- 1 cup(or canned tomato)
Tomato Puree- 1 tbsp
Ginger garlic paste-2 tsp
Garam masala-1 tsp
Coriander-1 tsp
Chilli Powder-1 tsp
Cumin powder-1 tsp
Oil-3 tbsp
Cloves- 2 ea
Cardamom-2 ea
Cinnaman stick- 2 ea
Cumin seed-1tsp
Cashewnut -1/4 cup
Fresh cream or Plain Yoghurt- 1 cup
Cilantro- for garnishing
Salt- to taste

Method

Soak the cashewnuts in warm water & grind to a fine paste.

Mix Coriander powder,cuminpowder,chilli powder,tomato puree,gin/gar paste,salt to make a fine paste separately.

Trim the sides of okra & split the centre.

Stuff the masala in centre & shallow fry . Keep separate.

Heat oil in a pan, add cumin seed,cardamom,cloves, cinnamon stick, onion saute few mins.
Add tomato paste & cook until raw flovours extacts.

Add left over stuffed masala .

Add cashew paste & freah cream(or plain yoghurt).

Mix well & cook until all its mix together.

Add the stuffed okra & mix well & check the seasoning.

Garnish with cilantro.

Serve hot with Rotis or parathas or Rices.


Tuesday, December 9, 2008

SAKKARAI PONGAL(Sweet Pongal)

sakkarai pongal

Ingredients

Rice- 1 cup

Splitted Moong dhal-1/2 cup

Splitted channa dal-2 tbsp

Jaggery-1-2 cups(Acc to taste)

Cardamom- 2 ea

Cashewnuts- 1/4cup

Ghee-5 tbsp


Method

Preheat the pan, dry roast moongdhal & channa dal.



In pressure pan or cooker add the Rice, roasted dhals, 3 1/2cups of water & cardamon and allow upto 3 or 4 whistle(Acc to your pressure cooker).

Dissolve jaggery in hot water & strain to the cooked rice.
Allow to simmer until soft.




Heat ghee in a pan, roast the cashewnuts & raisins.

Add to the sakkarai pongal.



sakkarai pongal

Sunday, December 7, 2008

SAFFRON RICE


Ingredients

Basmati rice- 1 cup(soaked)
Milk+water- 2 cups
Saffron- a pinch
Onion- 1 ea(sliced)
Tomato- 1 ea(cubed)
Beans- 1/4 cup(chopped)
Peas-1/4 cup
Red pepper- 1 ea(cubed)
Brocolli- 1 cup(florets)
Carrot-1/4 cup(cubed)
Butter- 50gms
Cardamom- 3 ea
Cloves- 4 ea
Bay leaves- 3 ea
Cinnamon stick- 2ea
G.chilles- 4 ea(sliced)
Fried onion- for garnishing
Cilantro- for garnishing

Method

Heat Butter in a pan, add cardamom,cinnamon,cloves, bay leaves, onion saute few mins.
Add g.chilles carrot,beans, peas & saute few mins.

Add soaked rice, mix it through & add milk with water & saffron .

Allow to cook, until almost done.

Add brocolli,red pepper,tomato & mix gently.

Check the seasoning.

Finish with fried onion & cilantro.

Serve with any kind of Raithas.


Wednesday, December 3, 2008

BAINGAN BARTHA- PUNJABI EGGPLANT RECIPE

BAINGAN BARTHA- PUNJABI EGGPLANT RECIPE

Ingredients

Aubergine - 1 large piece

red onion - 1 ea (finely chopped)

Tomatoes - 2 ea (finely chopped)

Ginger/garlic paste - 2 tsp

Chilli powder - 1 tbsp

Corinader powder - 1 tbsp

Cumin powder - 1 tsp

Turmeric powder - 1 pinch

Garam masala - 1 tsp

Seasoning - to taste

Coriander leaves - 1/2 bunch

Olive oil - 5 tbsp

Method:

Cut the whole aubergine to half & bake it with seaoning & olive oil. Bake it until soft & scrap the inner flesh leaving the skin behind. or Prick the eggplant & roast them over open flame  until soft & peel the skin & mash it gently.

Heat oil in a pan & add in the chopped onions. sweat the onions until golden brown & add in the ginger/garlic paste & allow it to cook well.
Add in the tomatoes & all the masalas & cook it well.
Allow it to cook until the water extracts from the gravy & becomes dry & also until the raw flavour extracts from the gravy.
Add in the chopped flesh of the aubergine & mix well. Check the seasoning & mix well.
Finish with coriander leaves & Serve hot with rice or any kinda bread.

Sunday, November 30, 2008

RASMALAI

RM2#Day 30


Ingredients

Milk - 6 pints (Pint - 568 ml)

Sugar - 2 cups

Saffron - a pinch

Cashewnuts - 10 ea (sliced)

Almonds - 10 (sliced)

Lemon juice - 1 ea

Method:

Separate 3 pints of milk & make paneer out of it. Do not allow it to set. leave it in a crumbly texture & knead it well.

Make it into equal rounds & flatten it.

Make a sugar syrup with 4 cups of water & 1 cup of sugar.


Allow it to boil to make a syrup & add the flattened paneer to it. allow it to cook in the syrup for 5 min & remove. chill it in cold water & avoid overcooking.

On the other hand simmer the other 3 pints of milk & allow it to be reduced to half its quantity.


Add saffron to the simmering milk & add the rest of the sugar to the reduced milk.It is called as Rabdi.

Drop the paneer in the rabdi & chill it garnished with sliced cashewnuts & almonds.

Serve chilled.



RM Runners :-
1)
DK 2) Siri3) Srivalli4) Ranji5)PJ6)Curry Leaf7)Medha8)Bhawna9)Raaji10)Ruchii11)Anu 12)kamala 13)Roopa14)Divya Kudua15)Rekha16)Divya M17)Lakshmi 18Raaga19)Lakshmi Venkatesh 20)priya 21)Viji 22)kamalika 23)pavani 24)Karuna 25)Roochi

Saturday, November 29, 2008

PANEER - HOME MADE




Ingredients

Milk homogenised - 1 lit.

Lemon juice - 3 tbsp

Method:

Bring milk to boiling temperature.
Once it starts to boil add in the lemon juice & allow the whey to separate.

Once the fat is separated strain it in a muslin cloth & wait for few min so that all water is strained.
If you need a proper shape fold the cloth with the fat in it & rest it something heavy on it to set & allow it for 2 hrs.

Once the perfect shape is achieved cut it into shapes you wanted & use for any kinda paneer dish.

RM Runners :-

Friday, November 28, 2008

POMEGRANATE SMOOTHIE

RM2 # Day 28
Ingredients


Pomegranate- 2 ea

Milk- 1 cup

Water-1 cup

Sugar- 2 tbsp


Method


Deskin & remove the peals from the pomegranate.


Blend all ingredients & serve Cold.

RM Runners :-

1) DK 2) Siri3) Srivalli4) Ranji5)PJ6)Curry Leaf7)Medha8)Bhawna9)Raaji10)Ruchii11)Anu 12)kamala 13)Roopa14)Divya Kudua15)Rekha16)Divya M17)Lakshmi 18Raaga19)Lakshmi Venkatesh 20)priya 21)Viji 22)kamalika 23)pavani 24)Karuna 25)Roochi


Thursday, November 27, 2008

CHILLI PARATHA

Rm2 # Day 27


Ingredients

Paratha(Leftover)- 3 ea( Click here for recipe)

Onion-1 ea(finely chopped)

Tomato-1 ea(finely chopped)

Garlic- 1 tbsp(finely chopped)

Ginger 2 tap(grated)

G.chilles- 2 ea

Red chilli- 2ea(acc to taste)

Tomato sauce-1 tbsp

Soya sauce- 1 tbsp

Red chilli sauce- 1 tbsp

Oil- 2 tbsp

Salt- to taste

Capsicum(any colour)- 1 cup(sliced)

Method

Heat oil in a pan. Add in chopped ginger, garlic, gr. chillies ,red chilles & onions & allow it to saute for few minutes.

Add in the tomatoes & allow it to cook until all the water evaporates & the mix is thick.

Add in the peppers(capcicum) & allow it to sweat. Add all the sauces & cook until the raw flavour extracts.

Once the gravy is cooked & almost moist add in the peeled paratha & mix well.

Serve hot with raita.

RM Runners :-

1) DK 2) Siri3) Srivalli4) Ranji5)PJ6)Curry Leaf7)Medha8)Bhawna9)Raaji10)Ruchii11)Anu 12)kamala 13)Roopa14)Divya Kudua15)Rekha16)Divya M17)Lakshmi 18Raaga19)Lakshmi Venkatesh 20)priya 21)Viji 22)kamalika 23)pavani 24)Karuna 25)Roochi

Wednesday, November 26, 2008

GARLIC RASAM- POONDU RASAM- பூண்டு ரசம்

RM 2#Day 26






Ingredients

Ghee-2 tsp

Oil- 2 tsp

Mustard seed-1 tsp

Cumin seed- 1 tsp

Tomato-2 ea(finely chopped)

Turmeric powder-1/2 tsp

Tuvar dhal (cooked)- 1/2 cup

Tamarind- small size(soaked)

For crush:-

Garlic- 5-7 cloves

G.chilles- 2 no

Red chillies- 1 no

Peppercorn- 10 ea

Cumin seed- 1 tsp

Method

Before we start crush garlic, green chillies, red chillies, peppersorn & cumin coarsely.

Soak tamarind in warm water & rest it for 15 min & squeeze tamarind extract.




Heat oil with ghee in a pan , temper with mustard seed,cumin seed, curry leaves, the crushed mix of garlic & peppercorns.

Add in the tomato & turmeric powder & allow it to cook for a while.
Add in the tamarind water & allow it to boil.




Once the mixture is reduced to half add in the cooked toor dhal & mix well.

Finish with chopped cilantro & serve hot with rice.

RM Runners :-




Tuesday, November 25, 2008

KADALAI VATHAKUZHAMBU - PEANUT KUZHAMBU- கடலை வத்தக்குழம்பு

RM2 # Day 25
KADALAI VATHAKUZHAMBU - PEANUT KUZHAMBU- கடலை வத்தக்குழம்பு


Ingredients

Peanut(Raw)-1cup

Onion- 1 ea(sliced)

Tomato-1 ea(chopped)

Mustard seed- 1 tsp

Splitted channa dhal- 1 tsp

Fenugreek seed- 1 tsp

Red chilli - 2 ea

Curry leaves- 1 sprig

Sambar powder- 1 tbsp

Salt- to taste

Jaggery- 2 tsp

Tamarind - lemon size

Sesame oil- 2 tbsp

Method

Soak the tamarind in warm water & sqeeze to remove flavoured water. repeat process until you get 4-5 cups.

Heat oil in a pan, temper with mustard seed,splitted channa dhal,fenugreek seed,whole red chilli & curry leaves.

Add onion,tomato ,sambar powder,salt & saute few mins.




Add peanut,  & saute few mins.

Add tamarind water & allow to boil.




Boil until it is reduced to half, add jaggery.

If u feel, kuzhambu is more thin, mix rice flour with water, add to kuzhambu.

Serve hot with Rice.
RM Runners :-



Monday, November 24, 2008

UTHAPPAM

Rm2 #day 24

Ingredients

Idly batter- 4 cups (Click here for recipe)

Onion-1ea(finely chopped)

Tomato-1 ea(finely chopped)

Cilantro- 1 tbsp(finely chopped)

G.chilles- 2 ea(Acc to taste)(finely chopped)

Chilli powder- for garnishing

Oil- 2 tbsp

Method

Using Idly batter make a laddle in a hot tawa but allow it a little thicker than dosa.

Allow it to cook in the tawa for around half a minute & top up with onions, tomatoes, cilantro leaves, green chillies & sprinkle chilli powder.

Cover it with a lid & allow it to cook. DO not turn it just cook it one side & serve hot with Sambar or chutney.



RM Runners :-
1)
DK 2) Siri3) Srivalli4) Ranji5)PJ6)Curry Leaf7)Medha8)Bhawna9)Raaji10)Ruchii11)Anu 12)kamala 13)Roopa14)Divya Kudua15)Rekha16)Divya M17)Lakshmi 18Raaga19)Lakshmi Venkatesh 20)priya 21)Viji 22)kamalika 23)pavani 24)Karuna 25)Roochi



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