Monday, June 30, 2008

VEG KURMA- MIXED VEG KURMA- SIDE DISH FOR ROTI


VEG KURMA- MIXED VEG KURMA- SIDE DISH FOR ROTI

Ingredients


Carrot- 1 (cubed)
Potato – 1 (cubed)
Beans- 50 gms
Peas- 25 gm
Cauliflower- 1 cup
Onion- 1 chopped
Tomato – 2 chopped
Garlic – 10
Ginger – small piece
Cloves- 2
Gardamam- 2
Chilli powder- 1 tsp
Salt – to taste
Coriander- for garnishing

Method

Heat the oil in pan, add cloves, cardamom ,ginger and garlic.
Add the onion & tomatoes to sauté and grind well.


Add the chilli powder & check the seasoning & Add ground mix & sauté.


Cook all the vegetables in little water, make it sure all vegetables are almost done and add the gravy & mix well.


Add the coriander for garnishing.

Sunday, June 29, 2008

SAAG CHANNA- PALAK CHANNA MASALA- SPINACH CHICKPEASCURRY


SAAG CHANNA- PALAK CHANNA MASALA- SPINACH CHICKPEASCURRY

Ingredients

Saag (palak/spinach)- 1 bunch( chopped)

Boiled white channa- 1 cup

Onion- 1 ea finely chopped

Tomato -1 ea chopped

Green chilli – 2 ea finely chopped

Ginger- 1 tsp

Garlic- 1 tsp

Oil- 2 tsp

Cumin seed – 1 tsp

Garam masala or channa masala – 1 tsp

Turmeric powder- 1 tsp

Coriander powder- 1 tsp

Salt – to taste


Method

Heat oil in apan, add cumin seeds, chopped onion to sauté.

Add tomatoes, ginger & garlic to sauté.

SAAG CHANNA- PALAK CHANNA MASALA- SPINACH CHICKPEASCURRY


Add the powders to sauté , chopped saag & ½ cup of water.

Finely add the boiled channa .



If the gravy is too watery, add little bit cornflour or rice flour.

Serve with chappathi or rice or naan roties.

Saturday, June 28, 2008

PAV BHAJI







Ingredients

Boiled potato- 500 gm
Onion- 2 no (finely chopped)

Tomato- 1 no (finely chopped)

Green capsicum -1 no (finely chopped)

Peas- 100 gm
Carrot- 1 grated

Red chilli powder-to taste

Pav bhaji powder-3 tsp

Butter- 4Tsp

Pav - 10 to 15

Cumin seeds- 1tsp

Ginger garlic paste -2 tsp

Salt to taste

Coriander leaves- For garnishing

Method

Heat 2 Tsp butter in a pan, add cumin seeds, onion, tomatoes, ginger garlic paste and cook.

Add chilli powder, pav bhaji powder to sauté until raw flavour goes off.

Add capsicum, carrot, peas , ½ cup of water and allow to cook.

When the vegetables are almost done add boiled mashed potatoes to mix well.

Check seasoning and garnish with coriander.

Cut the pav, apply butter to toast, to serve with masala and chopped onion.








Thursday, June 26, 2008

MASALA DOSA- மசாலா தோசை





MASALA DOSA- மசாலா தோசை

Ingredients



Boiled potatoes -500 gms
Onion – 250 gms
Green chillies- 4 or 5
Ginger-2 tsp
Turmeric powder- 1 tsp
Curry leaves – 1 sprig
Oil – 2tsp
Mustard- 1tsp
Urad dhal – 1tsp
Dosa batter – 3 cups


Method


Heat oil in a pan, add mustard seed, urad dhal, ginger, green chillies and onion to sauté few minutes.
Add turmeric powder and curry leaves & boiled potatoes.






Check the seasoning & Masala is now ready.


Make dosa, layer the masala in middle & wrap.





Serve with sambhar & chutneys.

Wednesday, June 25, 2008

Sago Payasam


Ingredients

Sago – 1 cup (soaked 5 to 6 hours)

Sugar – 1 ½ cups

Milk – 1 cup

Cardamom – 2 no

Saffron- a pinch (optional)

Cashew nut – 2 tsp (optional)

Ghee- 2 tsp (optional)

Condensed milk- 50ml


Method


Boil soaked sago with milk.

when the milk starts to boil add the sugar and cardamom.

Add the condensed milk and saffron when the sago gets almost done.

Serve hot or cold.
Heat ghee in a separate pan add cashew nuts fry until little brown and add to the payasam.

Tuesday, June 24, 2008

Dosa


Ingredients


Par bolied rice – 5 cups

Urad dhal – 1cup

Poho – ½ cup



Method


Soak all ingredients overnight and grind well and allow ferment for 8 -10 hours.


Heat oil in dawa, use one ladle of batter& make pancake.


Leave it to cook & turn to cook on other side until crisp.


Serve hot with chutneys.

Monday, June 23, 2008

Gobi Manchurian - My Style


Ingredients


Cauliflower- 1 ea (cut into florets)

Green capsicum - 1 ea (cubed)

Yellow capsicum - 1 ea (cubed)

Red capsicum - 1 ea (cubed)

Onion- 1 ea (chopped)

Tomato ketchup - 2 Tsp

Red chilli sauce - 2 tsp

Soya sauce - 3 tsp

Garlic- 3 tsp (finely chopped)

Ginger- 3 tsp (finely chopped)

Corn flour- 4 Tsp

Spring onion, coriander - For garnishing


Method


Take 3 Tsp corn flour with salt to make medium batter, dip the cauliflower and deep fry in oil and keep separate.


Heat 2 tsp oil in a pan, add ginger, garlic, onion, capsicums sauté until they are half done.


Add all dips (sauce) and ½ cup of water.Allow to boil.


Thicken with cornstarch.


Add the deep fried cauliflower.


Finish with spring onion & coriander.

Sunday, June 22, 2008

BHINDI CURRY- OKRA FRY- LADIES FINGER CURRY



BHINDI  CURRY- OKRA FRY- LADIES FINGER CURRY


Ingredients




Fresh ladies finger- 250 gm


Oil – 2tsp


Mustard seeds – 1 tsp


Urad dhal – 1 tsp


Sambar  powder – to taste


Salt to taste


Curry leaves – 1 sprig




Method




Heat oil in a pan, add mustard seed, urad dhal and curry leaves to sauté.





Add ladies finger, Sambar  powder and salt.





Cook the low flame until it is gently roasted.


Serve with rice or roti.

Saturday, June 21, 2008

IDLY


Ingredients


Par boiled rice-4 cups

Urad dhal- 1 cup

Methi seed- 1 tsp

Salt- 1 Tsp


Method


Soak the rice, dhal & methiseed for 4 to 5 hours separetly.

Grind separately well and mix .

Allow batter to rest overnight.

Spoon batter in idly plate and steam in an idly cooker or pressure cooker.

Serve with sambhar and any kind of chutneys.


Note
Do not use whistle when you pressure cooker.

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