Tuesday, July 29, 2008

BITTER GOURD CURRY- PAGARKKAI CURRY


BITTER GOURD CURRY- PAGARKKAI CURRY


Ingredients


Bitter gourd – 1 no

Oil – 2 tsp

Mustard seed – 1 tsp

Urad dhal – 1tsp

Jaggery – 2 tsp

Salt – to taste

Chilli powder- ½ tsp

Tamarind water – ½ tsp

Curry leaves -1 sprig


Method


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




Add chopped bitter gourd, chilli powder, and salt and tamarind water to boil until almost done.

Add Jaggery powder simmer slowly to get a fine roast.




Serve with hot rice & dhal.


Monday, July 28, 2008

ALOO GOBI MUTTER


Ingredients


Potato – 2 no

Cauliflower-1 cup florets

Peas- 50gm

Onion-1no (finely chopped)

Tomato-1no (finely chopped)

Chilli powder-2 tsp

G.chilli- 2-3 no (optional)

Curry leaves-1 sprig

Coriander-1tsp (finely chopped)

Mustard seed- 1tsp

Urad dhal-1tsp

Ginger garlic paste-2 tsp


Method


Heat oil in a pan, add mustard, cumin seed, chopped onion, tomatoes,G.chillies & sauté few minutes.


Add turmeric, chilli powder and salt to sauté few minutes.In the meanwhile, boil potato, Gobi and peas separately, remove & deskin the potatoes and keep aside.


Mix the gravy with all vegetables.Check the seasoning.Finish with curry leaves and coriander.


Sunday, July 27, 2008

PALAK PANEER-PANEER SAAGWALA- SPINACH COTTAGE CHEESE GRAVY




Ingredients



Saag ( palak/spinach)- 2 bunch

Coriander leaves- 4 tbsp


Paneer – 1 cup( cubed)

Onion- 1 no finely chopped

Ginger garlic paste -1 tsp

Butter – 2 Tsp

Nutmeg- 1/8 tsp

Fresh cream -4 tsp (optional)

Cumin seed – 1tsp

Salt – to taste


Method


Blanch fresh spinach in boiling salted water & rest for 2 min.



Stain & cool down. Blend with coriander leaves & green chillies to make fine paste.



Heat pan add butter, add jeera, chopped onion, ginger garlic paste and salt and sauté for few minutes.

Add spinach paste,nutmeg powder and simmer few minutes.



Add cubed paneer and finish with cream or butter.



Saturday, July 26, 2008

CURD VADA




Ingredients


Vada- 10 no

Curd -2 cups

Onion – 1 no (finely chopped)

Tomato – 1no (finely chopped)

Salt – to taste

Cilantro – 1tsp (finely chopped)

Carrot -1tsp (grated)

G. chilli -2no finely chopped


Method


Soak vada in curd, rest 30-45 minutes.


Before serving add chopped onion, tomato, grated carrot, g.chilli, cilantro and salt.Serve cold.


PEPPER PULAO- CAPSICUM RICE- குடமிளகாய் சாதம்


PEPPER PULAO- CAPSICUM RICE- குடமிளகாய் சாதம்


Ingredients

Onion – 1 sliced
Tomatoes – 2 finely chopped
Green capsicum – 1 chopped
Red capsicum – 1 chopped
Yellow capsicum – 1 chopped
Oil- 2 Tsp
Ginger garlic paste – 2 tsp
Garam masala – 2 tsp
Coriander powder- 1 tsp
Cumin powder- 1 tsp
Kashmiri chilli powder- 2 tsp
Salt to taste
Basmati rice – 2 cup (cooked)


Method

Heat the oil in pan, add sliced onion, tomatoes and sauté.
Add the ginger garlic paste and all masala powders.
   

Add all peppers & mix well. Check the seasoning.

Add the cooked rice and mix well.Serve hot with any raitha or salad.

Friday, July 25, 2008

SEPPANKIZHANGU ROAST (ARVI ROAST)


seppankizhangu roast curry/ arvi roast


Ingredients


Arvi – 200gm(seppankizhangu)


Mustard seed- 1tsp


Urad dhal- 1 tsp


Asafoetida-a pinch


Chilli powder- 1 tsp


Turmeric powder- ¼ tsp


Salt- to taste


Oil- 2 Tsp


Gram flour-2 tsp


Curry leaves-1 sprig


Method


Boil arvi, to remove skin and cut in to small round shape.

seppankizhangu roast curry/ arvi roast


Heat oil in a pan, add mustard seed, urad dhal, curry leaves, arvi, all powders and salt.


seppankizhangu roast curry/ arvi roast

Add gram flour to sauté and cook until crispy.


CHINESE FRIED RICE & An Award




Ingredients

Red onion -1 no (finely chopped)

Cabbage-100 gm (finely chopped)

Green pepper-1 no (finely chopped)

Carrot-100gm (finely chopped)

Garlic-5 florets (finely chopped)

Ginger-2tsp (finely chopped)

Soya sauce-3 tsp

Salt –to taste

Spring onion -2 Tsp (finely chopped)

Butter -2 Tsp

Peas-100 gm

Beans-50gm

Boiled basmati rice – 200gm
white pepper powder - 2tsp
Method

Heat oil in a pan, add chopped onion, ginger, garlic, cabbage, carrot ,peas,chopped beans to sauté 5 -7 minutes.

Add soya sauce,white pepper podwer and boiled rice to sauté few minutes & mix well till the rice is fried, finish with spring onion & serve hot.


BLOGGING FOREVER FRIEND AWARD





Jil Jil has given me "Blogging Forever Friend" award.
THANKS A LOT for thinking me...

The following rules apply to this award:

1. Only 5 people are allowed to receive this award

2. 4 of them followers of your blog.

3. One has to be new to your blog and live in another part of the world.

4. You must link back to who ever gave you the award.


I would like to pass this award to






&

Trupti from US.she is new to my blog.

Thursday, July 24, 2008

ADAI & AVIYAL

ADAI
ADAI


Ingredients

Par boiled rice -2 cup

Bengal gram dhal-1 cup

Toor dhal-1/2 cup

Red chilli-5-6

Ginger-2 tsp

Curry leaves-2 sprig

Salt – to taste

Method

Soak rice and dhals for 5-6 hours and grind with red chilli, ginger, curry leaves and salt to make a grainy paste.

Use one ladle of batter in a tawa to make the shape of a pancake.Cook both sides.


Serve adai with Aviyal ,Jaggery & butter.

Note:

Optionally you can add onions on top.

ADAI

AVIYAL


AVIYAL


Ingredients


Carrot – 1 ea

Potato 1ea

Beans – 10 no

Peas – 25 gms

White pumpkin – 100 gms

Drumstick – 1 ea

Coconut – 1 ea

Green chilli – 2 no

Curry leaves- 2 sprig

Coconut oil – 25 ml

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Method

Grind the coconut and green chillies and keep aside.

Cut all the vegetables in same size. steam/boil veg in water until done.

Add the coconut chilli paste and cook well until the raw flavour is gone.

Add yoghurt & mix well.
Add coconut oil & Serve hot with rice or adai.

BADAM HALWA- ALMOND HALWA- EASY DIWALY SWEET RECIPES



Ingredients


Almonds (Badam) - 1 cup
Cashewnuts - 1 tbsp (optional)
sugar - 1/2 cup - 3/4 cup
ghee - 1/2 cup
saffron - a pinch(soaked in hot milk)
Milk - 1/2 cup
Lemon yellow colour - tiny pinch

Method:



Soak Almonds & cashewnut separately for 45min.
Deskin the almonds & blend in with cashewnuts and milk.Make it to fine paste.

In a hot kadai start to cook ,add little ghee and the ground almond mixture  until raw flavours evaporate & add the sugar.
Mix well until the sugar dissolves & add the ghee & cook it slowly until the mix doesnt stick to the pan.Add saffron, lemon yellow colour and mix well.

Serve with cold or hot.

Wednesday, July 23, 2008

SHAHI PANEER






Ingredients


Paneer- 1 cup ( cubed)

White onion – 1 cup ( finely chopped)

Cardamom-1 no

Cloves-2 no

Cinnamon stick -1 cm

Cashew nut – 1 cup ( soaked)

Milk- 1 cup

Coriander – for garnishing

Oil – 4 tsp

Red chilli powder-1 tsp


Turmeric powder-1 tsp


Garam masala-1 tsp


Green chillies- 2ea



Method:


Heat oil in a pan add cardamom, cloves, cinnamon stick,green chillies & onion to sauté few minutes.Keep aside to cool and add soaked cashew nuts to grind with milk to make a fine paste.


Heat oil in a pan and fry paneer cubes until golden brown colour.



Simmer the gravy with water, add turmeric powder,chilli powder & garam masala.
Add fried paneer  & check the seasoning.Finish with coriander.




This week Purva of purva Daavat have tagged me.Thanks Purva for tagging me...


Before I get to the Qs and answer them, the rules for this tag are as follows:



"At the end of the post, the player then tags 5 or 6 people and posts their names, then goes to their blogs and leaves them a comment, letting them know they’ve been tagged and asking them to read my blog. Let the person who tagged you know when you’ve posted your answers."





1.What was I doing ten years ago?


A: Not what i am doing right now for sure.


2. Five things on Today's "To do" list


A: watering plants,stroll in the park with my hubby,cooking,eating & grand
finale sleeping.


3.I am addicted to :


A: My hubby, cooking, blogging,etc


4.Things I would do if I were a billionaire:


A: Let the dream come true than we will see what happen.


5. Places I have lived:


A: My mom's womb, Sethalapathy, Chennai,Cuddalore & Now London.



I would like to pass on this tag to Meeso, Ivy, Mansi desai, Skribles, Divya & Indranee.

Monday, July 21, 2008

VADAI (Methu Vada)





Ingredients


Urad dhal – 1 cup (soaked 1 hour)
Rice flour – 2 tsp
Ginger – 1 tsp
Green chilli – 2 no
Oil – for frying

Method


Make a fine paste with soaked urad dhal, ginger & chillies.

Add rice flour to mix well and keep 30minutes in fridge.





Heat oil in a Kadai, make vada & deep fry.

Serve hot with chutney or sambar.



Saturday, July 19, 2008

KADAI PANEER



Kadai Paneer

Ingredients


Paneer- 1 cup (cubed)


Green pepper- 1 no (diced)


Tomato-1 no (finely chopped)


Onion-1no (finely chopped)


G.chilli-2 no (finely chopped)


Ginger garlic paste -1 tsp


Cumin- 1 tsp


Kashmiri chilli powder- 1 tsp


Oil- 2 tsp


Cilantro-1 tsp (finely chopped)


Method


Heat oil in a pan, add cumin seeds, chopped onion, tomatoes, chilli powder, g.chilli, and ginger garlic paste to sauté few minutes until raw flavour is worn out.




Add diced green pepper to sauté few minutes.Add cubed paneer to sauté gently.




Check the seasoning & garnish to serve hot.

Thursday, July 3, 2008

Mini Ghee Idlies



Ingredients


Idly batter – 2 cups

Sambhar- 4 cups

Onion – 1 finely chopped

Ghee- 2 tsp

Coriander for garnishing


Method


Spoon batter in mini idly plates, oil the plates to avoid sticking.


Steam in the idly cooker or pressure cooker.


Take a bowl of sambhar in a bowl add mini idlies,Chopped onion , ghee & coriander.
Serve hot.


Wednesday, July 2, 2008

Chutneys


ONION & TOMATO CHUTNEY




Ingredients

Onion- 1 no chopped

Tomato – 1 no chopped
Garlic- 4 cloves
Red chilli – 2 no
Salt – to taste
Oil – 2 tsp
Mustard seed- 1 tsp
Urad dhal- 1 tsp
Curry leaves- 1 sprig

Method

Heat oil in a pan. Add garlic, onion, tomato and red chilli.

sauté until well cooked.

keep aside to cool & grind to a fine paste.Temper the chutney with mustard, urad dhal & curry leaves.

COCONUT CHUTNEY

Ingredients

Grated coconut- 1 cup

Roasted gram- ½ cup

Ginger- 1 tsp

Green chilli – 2 no

Salt - to taste

Curry leaves- 1 sprig

Mustard seed- 1 tsp

Urad dhal-1 tsp

Asafoetida- a pinch

Oil – 1tsp

Method

Mix grated coconut, roasted gram, ginger, green chilli, salt with little water & grind well.

Temper the chutney with mustard, urad dhal, curry leaves & asafoetida.

Note

This chutney can be served with all kinds of dosa & idlies.

GREEN CHUTNEY

Ingredients

Mint – 1 cup (washed)

Coriander- 1 ½ (washed)

Grated coconut- ½ cup

Green chilli- 2 no

Salt to taste

Oil – 2 tsp

Mustard- 1 tsp

Ginger- 1 tsp

Method

Mix mint, coriander, coconut, green chilli, ginger & salt to make a fine paste.

Heat oil in a pan, add mustard seed.

Add to the chutney and mix wellServe with dosa & idli.





Tuesday, July 1, 2008

An Award

My dear friends Sireesha of mom's receipes and My views of Ruchi has passed me "NICE MATTER AWARD".My dear friend skribles of food with a pinch of love has passed me "BLOGGING WITH A PURPOSE AWARD".I am very happy to receive it from three of you......Thxs a lot Dears....

I would like to pass this award "A GIANT BEAR HUG" to




Sireesha of mom's receipes


My views of Ruchi


skribles of food with a pinch of love


I would like to pass this award "NICE MATTER AWARD" to


"This award goes for happy bloggers who intend to share their blog's views & ideas with others."


KALVA of curry in kadai

UMA of Essence of Andhra

CHAM of spice-club

MEESO of For the love of food

VEGETABLE PLATTER of vegetarian receipes from india and across

JEENA of Jeenas kitchen

HETAL of Isha's kitchen

DEVI PRIYA of food for bliss

MADHAVI of Receipes from my favourite place - kitchen

ANDHRA FLAVOURS of For spicy lovers

linkwithin

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