Tuesday, October 20, 2009

KARA SEV- GARLIC KARA SEV- EASY DIWALI SNACK



KARA SEV- GARLIC KARA SEV-EASY DIWALI SNACK


Ingredients

Gram flour-2 cups
Rice flour-3/4 cup
Red chilli powder-2 tsp
Pepper corn-2 tsp
Crushed garlic-4 cloves
Salt- to taste
Oil- for frying

Method


Mix all the ingredients with little water.

dont add too much water & the batter consistancy should be thick.
 take the sev maker , put the soft dough in it.

 press the batter  and  in front of oil,



Fry until golden brown.

It is a great snack with tea time & diwali snack.

Monday, October 19, 2009

KAJU KATLI - KAJU BURFI - CASHEW NUT BURFI- EASY DIWALI SWEETS

KAJU KATLI - KAJU BURFI - CASHEW NUT BURFI- EASY DIWALI SWEETS

Ingredients

Cashew powder-2 cups
Sugar-1 cup
Ghee-2 tsp

Method

Add sugar with water & make a sugar syrup until 1 string.


Remove from the fire & add cashew powder.


Mix well. Grease ghee in a clean surface.


Flatten it slowly without any cracks.



Once it reaches the appropriate size cut it evenly.

(Note: If the mix gets too thick add in 3 tsp of water to get it to right consistancy)

KAJU KATLI - KAJU BURFI - CASHEW NUT BURFI- EASY DIWALI SWEETS

Friday, October 16, 2009

BOONDI LADOO/BUNDI LADOO - EASY DIWALI SWEET RECIPE

BOONDI LADOO/BUNDI LADOO - DIWALI SWEET RECIPES

Ingredients:


Gram flour(besan) - 2 cups
Lemon food colour- a pinch
Sugar - 3 cups
saffron - a pinch
Oil - For frying
water - 2 cups

Method:

Make a thin batter with gram flour(besan), food colour and water & keep it in a consistency not to dilute too much.



Hold a wholed spoon on top of hot oil & spoon in the better slowly so that it drips into tiny droplets & get fried evenly until golden brown.this is called boondi.



Drain the boondhi in a parchment paper to remove all extra oil.



In the meanwhile make sugar syrup with water & sugar until you get a consistancy of 1 string.



Add in the boondhi to the sugar syrup & mix well. Allow it to cool which inturn soaks the boondhi in sugar & gets soft.



With little butter in hand when the mixture is warm make equal balls & leave it to rest.
Serve cold & happy Diwali.


BOONDI LADOO/BUNDI LADOO - DIWALI SWEET RECIPES




Tuesday, October 6, 2009

PANEER PEAS PULAO



Ingredients

Paneer(fried)-2 cups(Cubed)
Peas-1 cup
Mint leaves-1/2 cup
Butter-2 tbsp
Cloves-4 ea
Cardamom-4 ea
Cumin seed-1 tsp
Black Cardamom-3 ea
Star Anise-2 ea
Bay leaves-2 ea
Ginger garlic paste-2 tsp
G.chilles-4 ea(sliced)
Basmati Rice- 2 cups(soaked in 30 mins)

Method

Heat butter in a pan,add cloves,cardamom,cinnamon,black cardamom,star anise,bay leaves,onion, ginger garlic paste & saute few mins.

Add mint leaves,peas, g.chillies & mix well.

Add soaked rice + 3 cups of water & cover the lid & add the fried paneer & check the seasoning.

Allow to cook until done & serve hot with any curry dishes.

Monday, October 5, 2009

KADAI BHINDI/KADAI OKRA

kadai bhindi/ kadai okra


Ingredients


Okra(bhindi)-2 cups(batons)
Onion-1 ea(finely chopped)
Tomato-1 ea(chopped)
Capsicum-1 ea(finely chopped)
Ginger-1 tsp(grated)
Garlic-2 tsp(finely chopped)
Red chilli powder-2 tsp
Turmeric powder-1 tsp
Coriander powder-1 tsp
Cumin powder-1/2 tsp
Mustard seed-1 tsp
Cumin seed-1 tsp
Oil-2 tbsp
Salt- to taste


Method


Heat oil in a pan, add mustard, cumin seed,onion,tomato,garlic, ginger & saute few mins.
Add all masala powders & check the seasoning.


kadai bhindi/ kadai okra

Add capsicum,okra & allow to cook.
Serve hot with Rice or Paratha or Roti.



Friday, October 2, 2009

SWEET CORN POKODAS

Sweet Corn Pakodas

Ingredients

Sweet Corn-2 ea
Onion-1 ea
Cilantro-1 cup
Gram Flour-2 cups
Rice flour-1/2 cup
G.chillies-2 ea(chopped)
Red chilli powder-2 tsp
Ginger-2 tsp(grated)
Salt- to taste
Oil- for frying

Method

Heat oil in a Kadai .
Grate the sweet corn & Mix all the ingredients.



Deep fry the pokodas & allow to fry until golden brown.



Serve hot with chutneys.

Thursday, October 1, 2009

DHINGRI PALAK - MUSHROOM SAAGWALA - MUSHROOM PALAK SUBZI

DHINGRI PALAK - MUSHROOM SAAGWALA - MUSHROOM PALAK SUBZI


Ingredients

Mushroom-1 cup(sliced)
Spinach/Palak-2 cups
Onion-1 ea(finely chopped)
Red chillies-4 ea(acc to taste)
Ginger garlic paste-2 tsp
Oil-2 tbsp
Cumin seed-2 tsp
Salt- to taste

Method

Blanch the palak & make it cool & grind to a fine paste.
Heat oil add sliced mushroom ,salt & saute until soft.

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

Add palak paste,nutmeg powder & mix well.
Add mushroom & saute few mins.

Serve hot with rice or roti or paratha.

Thursday, September 17, 2009

GARLIC FRIED RICE



Ingredients

Garlic- 5 tbsp (sliced)
Red chillies-3 or 4 ea
Cumin seed-2 tsp
Boiled basmati rice-3 cups
Ghee or Butter-3 tbsp
Salt- to taste

Method

Heat ghee in a pan, add cumin seed, red chillies , sliced garlic & saute few mins.
Add boiled rice , salt & mix well.

Serve hot with any curry dishes.

Monday, September 14, 2009

MULTI PURPOSE POWDER

This powder is very famous in Tamil Nadu. My mom use to make this powder almost everyday.We can use this powder for Rasam, sambar, veg sabji, dry roast curry, gosthu ,etc.


Ingredients
Splitted Channa dhal-1 cup
Coriander seed-1 1/2 cups
Red chilli powder-10-15
Curry Leaves-5 sprigs
Oil-2 tsp

Method

Heat oil in a pan, add splitted channa dhal,coriander seed, red chillies & saute few mins.
Add curry leaves & roast until golden brown.
Allow to cool & grind to a coarse powder.

Sunday, September 6, 2009

KERALA VEG CURRY

Ingredients
Onion-1 ea (chopped)
Tomato-1 ea (chopped)
Ginger garlic paste-1 tsp
Cauliflower-1 cup florets
Peas-1/2 cup
Beans-1/2 cup (sliced)
Capsicum-1 cups (all colours)
Potato-1 ea (deskin & cubed)
Oil-1 tbsp
Cumin seed-1 tsp
Cardamom-2 ea
Cloves-2 ea
Cinnamon-1 stick
Coconut milk-3 cups (I used canned)
Turmeric powder-1 tsp
Garam masala-2 tsp
Cashew nut paste-2 tbsp
G.chillies-4 (Chopped)

MethodHeat oil in a pan, add cumin, cloves, cinnamon, cardamom, onion, tomato, ginger garlic paste,chillies & sauté few mins.
Add cubed potato, peas, beans & all masala powders and cook until raw flavour extracts.
Add coconut milk & allow to simmer.
Add cauliflower, all peppers , cashew paste & simmer for 15 min.
Serve hot with Chappathi or Paratha or Rice.

Saturday, September 5, 2009

QUICK ALOO CURRY- POTATO PORIYAL

QUICK ALOO CURRY- POTATO PORIYAL

Ingredients

potato- 3 ea(Deskin & cubed)

Oil-2 tbsp
Mustard seed-2 tsp
Urad dhal-2 tsp
Turmeric powder-1 tsp
Red chilli powder- 2 tsp(acc to taste)

Method

Heat oil in a pan, add mustard seed,urad dhal & allow to temper.



Add cubed potatoes & Add turmeric powder,chilli powder,salt & mix well.


 Cover the lid & Allow to cook until tender & add curry leaves.



Serve hot with any kind of rice or Roti.

Friday, September 4, 2009

PAAL KOZHAKKATTAI RECIPE WITH JAGGERY

PAAL KOZHAKKATTAI  RECIPE WITH JAGGERY

Ingredients

Rice flour-1 cup
Jaggery-1 + 1/4 cups
Cardamom-2 ea
Grated coconut-1 cup
Milk-1 cup

Method

Dissolve the1 cup Jaggery in water & stain it.
Allow to boil & add the rice flour.

Cook well & allow to cool & Make small round shape balls.
Grind the coconut with cardamom to fine paste.
Heat milk add in the coconut paste,Jaggery & allow to boil.
Add small balls & mix well.Serve Hot.

Tuesday, September 1, 2009

MUSHROOM PULAO

Ingredients
Button Mushroom- 30 ea(halved)
Onion- 1 ea(sliced)
Tomato- 2 ea(Grind a fine paste)
Turmeric powder-1 tsp
Ginger garlic paste-2 tsp
Oil-1 tbsp
Cumin seed-1 tsp
Cardamon -2 ea
Cloves-2 ea
Bay leaves- 2 ea
Red chilli powder- 2 tsp(acc to taste)
Garam masala powder- 2 tsp
Basmathi Rice- 2 cups ( soaked 15-30min)
Roasted cashew nuts- for garnishing
Cilantro- for garnishing

Method

Add water & tomato paste to make 4 cups & add to basmathi rice.
Add turmeric powder, salt to rice & cook well.
Heat oil in a pan, add cardamom,cloves, bayleaves,cumin seed, onion ,ginger garlic paste & saute few mins.
Add mushroom & allow to sweat.
Add chilli powder, garam masala & cook well.
Mix rice & garnish with roasted cashew nuts & Cilantro.

Monday, August 31, 2009

MOONG DHAL KHEER/PAYASAM

Ingredients

Moong Dhal-1 cup
Jaggery-1 cup
Cardamom -2 ea
Milk-1 cup
Ghee-1Tbsp
Cashew nuts-3 tbsp

Method

Heat kadai, dry roast the moong dhal until nice aroma comes.
Add to the pressure cook with milk , cardamom powder & water.
Cook upto 1-2 whistle & cool it down .
Add jaggery & allow to boil until all mixs togather.
heat ghee in a pan, add cashew nuts & fry until golden brown.
Add to payasam & Serve hot or cold.

Thursday, August 27, 2009

BABY POTATO CURRY

BABY POTATO CURRY


Ingredients

Baby potato- 20-25 ea
Tomato-2 ea(finely chopped)
Grated ginger-2 tsp
Red chilli powder-2 tsp
Cumin seed-1 tsp
Mustard seed-1 tsp
Oil-2 tsp

Method

Pressure cook the potato upto 1-2 whistle.
Allow to cool & deskin.




Add oil in a pan, add cumin seed,mustard seed, grated ginger, chopped tomato & saute few mins.



Add red chilli powder, boiled potato & mix well.

Check the seasoning & Serve hot with rice or roti.

Tuesday, August 25, 2009

IDLY MANCHURIAN

Ingredients

Onion-1 ea(chopped)
Garlic-2 tsp(chopped)
Ginger-2 tsp(chopped)
Tomato puree-2 tbsp
Red chilli sauce-1 tbsp
Soya sauce-2 tbsp
Green chilles-2 (slit)
Spring onion-3 tbsp(chopped)
Cilantro- for garnishing
Oil- for frying

Method

Cut the idlies into small pieces & deep fry in oil.
Heat oil in a pan, add garlic, ginger,g.chillies,onion & saute few mins.
Add all sauces & fried idly .
Garnish with spring onion, cilantro & serve hot.

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