Tuesday, September 30, 2008

COCONUT RICE- THENGAI SADHAM

Made especially during the time of Navarathri festival which is happening at the moment. Differnt variety of rice made for 9 days in a row which is worshipped & made as prasadams. 9 days are devoted with differnt flavoured rice , payasam (Kheer) & Sundal (lentils). Happy Navarathri to all my Friends & Family.
COCONUT RICE- THENGAI SADHAM




Ingredients

Coconut- 1 cup(grated)
Boiled rice- 100gms
Oil- 2 tsp
Mustard seeds - 1tsp
Urad dhal- 1 tsp

G.chillies- 2ea
Red chillies- 2 ea
Cashewnuts- 20 ea (crushed)
Curry leaves- 2 sprig
Salt - to taste
Asafoetida- a pinch
Method

Heat oil in pan. Can use coconut oil to add in extra flavour.

Make tempering using mustard seeds, urad dhal,curry leaves & chillies.



Add in the cashewnut & fry till golden brown.

Add in the coconut(grated) and cook till flavour comes out.



Add in the boiled rice & mix well so that the coconut flavour endures wholly.

Serve hot.


Monday, September 29, 2008

PANEER ROLL


Ingredients

Onion-1 ea (finely chopped)
Peas- 1 cup(frozen)
Corn- 1/2 cup
carrot- 1 ea(finely chopped)
Beans- 10ea( finely chopped)
Ginger garlic paste - 1 tsp
Capsicum- 1 ea( finelu cubed)
Grated Paneer- 2 cups( Indian cottage cheese)
Oil - 2 tsp
Kashmiri chilli powder - 1 tbsp
G.chillies- 2 -3 ( finely chopped)

salt- to taste
Chappathi - 4 ea (or Tortilla roll)

Method

Heat oil in a pan, add finely chopped onion and allow it to sweat with green chillies.

Add in the carrots & beans & allow it to cook until half done.

Add in the Ginger/Garlic paste, corn, peas & the peppers & allow it to cook.

Add in Kashmiri chilli powder & cook well to remove raw flavour.

Add in the crumbled paneer & cook it well so that it is dry enough.

Allow it to cool. Make chappatis or use tortilla rolls which is normally used in mexican cooking.

Roll the chappatis or tortilla roll to cone shape & stuff the mix inside & serve.

Can be done in different shapes as well & good for a snack or mini parties.

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Divya of ..and a little bit more has passed me "GOOD JOB" Award, thxs a lot dear.
I would like pass this Award to Rekhas kitchen,Purva, Anusriram, Raaji , Jaishree ,Rajeswari ,Usha & Valarmathi.


Sunday, September 28, 2008

METHU POKODAS


Ingredients


Gram flour- 1 cup

Plain flour- 1 cup

Rice flour- 1/2 cup

G.chillies- 2 ea(finely chopped)

Ginger-1tsp(grated)

Red chilli powder- 1tsp(Acc to taste)

Salt - to taste

Curry leaves- 1 sprig

Onion -2 ea(finely chopped)

Oil- for deep fry


Method


Mix all ingredients in a bowl , add water to make soft dough.


Heat oil in kadai.


Make a small round shape, fry until golden brown.
Serve hot with chutneys.



Friday, September 26, 2008

POORAN POLI & An Award




Ingredients

Plain flour - 2 cups
Splitted channa dal- 1 cup
Coconut - 1 cup( Grated)
Cardamom- 2 ea
Jaggery - 250gms
Oil- 1 cup
Ghee- 2 Tbsp
Turmeric powder- 1tsp


Method

Mix plain flour, turmeric powder, oil with water to make a soft dough.Do not overwork it.
Soak the splitted channa dal, boil & starin.

Add grated Coconut with bolied channa dal to grind.

Heat a pan, add the ground chenna dal paste with jaggaery to make a fine paste.
Allow to cool. Make small balls of the soft dough & flatten it.

Place the chenna dal mix in the centre & fold to get it stuffed & flatten it again.

Heat ghee(clarified butter) in a tawa & start to cook both sides equally like you cook for a chappathi.

Serve hot.

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My cousin Anusriram of Chandrabhaga has passed me "The Rocking Girl Blogger Award". Thanks a ton dear..


I would like pass this award to Rekhas Kitchen, Jan , Mahima, Divya vikram & vidhya



Wednesday, September 24, 2008

AVAL PAYASAM (kheer)


Ingredients

Aval(Pressed Rice flakes) - 1 cup

Milk - 3 cups

Sugar- 2 cups

Cardamom - 2 ea

Saffron- a pinch

Ghee- 2tsp

Cashew nuts- 5ea (Crushed)


Method

Soak the Aval for 15 mins & strain.

Melt ghee in a hot pan, add crushed cashewnuts,soaked aval to saute few seconds.

Add milk to the mix allow to boil ,add sugar.

Keep it simmering until everything gets mixed & Finish with saffron .

Serve Hot or Cold.


Monday, September 22, 2008

BHINDI DOPYAZ- OKRA WITH DOUBLE FRIED ONION

Dopyaz - the word itself is self explanatory meaning double fried onions. This is an exquisite dish from the northern parts of India.  Hope all will enjoy the bouquet of the okra.

BHINDI DOPYAZ- OKRA WITH DOUBLE FRIED ONION



Ingredients 


Bhindi (okra) - 300 gms
Onion (pyaz) - 2 no + 2 no (sliced) 

Tomato  puree-2  tbsp
Cumin seeds - 1 tsp

Chilli powder - 2 tsp 
Turmeric powder-1 tsp
salt - to taste


Method

Heat oil in a pan, add chopped okra & fry until half done & keep it aside.

Heat oil in a pan, add cumin seed,onion & saute few mins & make it cool & grind to a fine pate.


Heat oil in a pan, add cumin seed, onion & saute.
Add red chilli powder, turmeric powder & mix well.
Add ground onion paste & mix well.


Add tomato puree, salt & mix well.


Add half cooked okra & mix well.
Cook it slowly until bhindi is  done.


BHINDI DOPYAZ- OKRA WITH DOUBLE FRIED ONION

Serve hot with roti or rice.

Sunday, September 21, 2008

VEGETABLE MANCHURIAN



Ingredients


Carrot- 2ea (Grated)

Potato -250gms (cooked & Mashed)

Beans - 50gm (finely chopped)

Peas- 50gms

Mushroom -50gm (finely chopped)

Onion -1 ea (finely chopped)

Paneer(cottage cheese) - 50gms( optional)

Plain flour -50gms

Corn flour -50gm

Cooked rice - 100gms (mashed) (optional)

Soya sauce - 2Tbsp

Tomato sauce - 2 Tbsp

Red chilli sauce - 2 Tbsp

Garlic - 2 tsp

Ginger -2 tsp

Green pepper- 1 (cubed)

Yellow pepper -1 (cubed)

G.chilli - 2 no(finely chopped)

Salt - to taste

Spring onion- for garnishing

Cilantro - for garnishing

Oil - for frying


Method

Boil carrot,beans, peas & strain water .Mix all boiled begetables,mashed potato,paneer, mushroom,plain flour,corn flour,cooked rice & salt to mash well .

Make a small size ball, to fry until golden brown.

Heat oil in a Oak. add chopped onion,garlic, ginger& pepper to saute few minutes.

Add soya sauce,tomato sauce,chilli sauce to saute few seconds & add fried vegetable balls.

Mix gently & finish with spring onion & cilantro.Serve hot.


Thursday, September 18, 2008

CRISPY OKRA FRY


Ingredients

Okra - 250gms (Sliced )

Gram flour- 2 Tbsp

Corn flour- 1 tsp

Red chilli powder- 1 tsp

Salt - to taste

Oil - for frying


Method
Heat oil in a pan.

Take a bowl add okra, flours, chilli powder & salt. Mix gently.

Fry until golden brown .

Serve with any kind of rice .







Wednesday, September 17, 2008

FRUITS SALAD


Ingredients


Banana- 1 ea (Sliced)


Kiwi- 3 ea ( Sliced)


Apple- 1 ea ( cubed)


Grapes - 25 ea


Honey - 2 tsp


Salt - a pinch



Method


Mix all Ingredients. serve cold.

Tuesday, September 16, 2008

LACCHA PARATHA - Pro.style & An award + Meme

This recipee is called pro style as it was helped by my husband who is a professional chef. i would like to dedicate this to him as he is also a part in giving me a hand in setting this blog.



Ingredients

Plain Flour - 2 cups

Salt - To taste

Curd - 1/2 cup

Milk - 1/4 cup

Olive oil - 5 tbsp

Method:

Sieve the flour & make a well to add in the rest of the ingredients like milk & curd.
Add in the salt & knead to a soft dough with salt.

Do not overwork the dough as it would be become hard. knead it until soft & little bit sticky. Add in the olive oil to the kneaded dough & mix well until soft.


Cover it with a wet cloth & allow it to rest so that the curd, milk & salt mix it to make a yeast mix & raises the dough a little bit.


The raising gives a clean texture to the dough & gives a soft result.

After resting divide the dough into small balls & allow it to rest for another 10min under a wet towel.


In a floury base start to flatten the ball & start to knead it with more oil to a certain level & start to make laccha as shown in the picture with your hands.




Leave it to rest in the laccha form & flatten it again & finish it in a hot tawa.



Once cooked properly beat it from the sides to get it flaky & serve hot with any kinda curry or gravy.




My dear friend
Madhavi serve me this "Perfect blend Of Friendship Award". This

is the blend of Trust, Kindness, Honesty, and Caring. Thank you so much my

dear friend :....

I would like pass this award to priti, Dershana, Usha, Raaji,Vidhya,

Cynthia,Meeso,Valarmathi & Jan.

***************************************************************

I have been tagged by Sireesha .Thanks Sireesha. The rules are(a) List these rules on your blog.

(b) Share 7 facts about yourself on your blog.

(c) Tag 7 people at the end of your post by leaving their names as well as links to their blogs.

7 facts about me:

1) I am a homemaker currently in London but basically from chennai.

2) I have done my M.B.A. AzagappaUniversity, Karaikudi, India.

3) I love my husband most of all & rest all next .

4) I am a strict vegetarian.

5) Life is not the way we take but the way we make & think of making it.

6) I am more of an enthusiastic type not addicted much to anything, love to do things but not addicted.

7) I am trying myself not to lazy when it comes to fitness.

I would love pass along this tag to, Priyanka, uma, suma rajesh, madhavi, vanthana rajesh, Rekhas kitchen, & sweetbites4u.

Monday, September 15, 2008

CAPSICUM MASALA




Ingredients


Capsicum - 2 ea(cubed)


Onion- 1ea (sliced)


Tomato- 1 ea (sliced)


Ginger garlic paste - 1 tsp


Oil - 2 tsp


Mustard seed - 1 tsp


Urad dhal - 1 tsp


Chilly powder- 1tsp


salt- to taste


Method


Heat oil in apan, add mustard seed,urad dhal, sliced onion, sliced tomato to saute few minutes.


Add ginger gatlic paste, cubed capsicum, chilly powder & salt to saute until done.


Serve with rice or chappathi or naan rotis.



Saturday, September 13, 2008

SCHEZWAN FRIED RICE


SCHEZWAN FRIED RICE

Ingredients


Onion- 1 ea ( finely chopped)
Carrot - 1/2 cup ( finely chopped )
Beans -1/2 cup ( finely chopped)
Green capsicum - 1/2 cup (finely cubed)
Red capsicum - 1/2 cup(finely cubed)
Peas- 1/2 cup
Garlic/ginger - 1 Tbsp
Cilantro - 1/2 bunch( finely chopped)
Spring onion -1 bunch ( finely chopped)
Dried red chillies -20 no( I used kashmiri chillies)
White vinegar- 1 cup
Basmati rice - 200gms
Soy sauce - 2 Tbsp
salt - to taste

Method


Boil the basmati rice & Keep separate to cool down.
Keep it in a tray & spread with oil ,so it doesn't stick to each other.
Make chilli paste by deseeding the red chillies.
In a cup of white vinegar add chilles & allow to boil .
Cool down & blend in to make fine paste.
Heat oil , add ginger,garlic,onion, chilli paste & followed by all vegetables.
 Add soy sauce,cooked rice & mix well.
Mix well & add chopped spring onion.

Garnish with chopped cilantro & serve hot.





SCHEZWAN FRIED RICE

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