Wednesday, May 27, 2009

ALOO METHI- POTATO FENUGREEK LEAVES CURRY

ALOO METHI- POTATO FENUGREEK LEAVES CURRY

Ingredients

Aloo- 3 ea (boiled & cubed)
Methi-1 cup(cleaned & copped)
Onion-1 ea(finely chopped)
Tomato-1 ea(chopped)
Ginger garlic paste-1 tsp
Oil-1 tbsp
Mustard seed-2 tsp
Urad dal-1 tsp
Turmeric powder-1 tsp
Chilli powder-2 tsp
Salt- to taste

Method

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


Add chopped methi leaves, chilli powder,salt & cook until raw flavours extracts.


Add cubed potatoes & mix well.
Serve with rice or breads.

Wednesday, May 20, 2009

PALAK PAKORAS

PALAK PAKORAS

Ingredients

Palak(spinach)-1 bunch( cleaned & chopped)
Onion-1 ea(sliced)
Gramflour(chickpeas flour)-2 cups
G.chilles-2 ea(finely chopped)
Ginger-2 tsp
Red chilli powder-2 tsp
Salt- to taste
Oil- for frying

Method

Mix all ingredients except oil, with water make a dough.
Heat oil in a pan , make the dough to any required shape .
 deep try until the pakoras crisp.

Serve with chutneys.

Monday, May 18, 2009

LAUKI CHANNADHAL SABZI

LAUKI CHANNADHAL SABZI


Ingredients

Bottle gourd(lauki-suraikai)-2 cups (cubed)
Splitted channa dhal-1 cup(soakedin 30 mins)
Onion-1 ea(finely chopped)
Tomato-1 ea(chopped)
Ginger garlic paste-1 tsp
G.chillies-2 ea(slited)
Red chilli powder-1 tsp
Coriander powder-1 tsp
Cumin powder-1 sp
Garam masala-1 tsp
Oil-1 tbsp
Salt- to taste
Curry leaves-1 sprig
Mustard seed-1 tsp
Cumin seed-1 tsp

Method

Heat oil in a pressure pan, add mustard seed, cumin seed, onion, tomato , ginger garlic paste, curry leaves, g.chilles & saute few mins.


Add all powders one by one & cook until raw flavour extracts.
Add chopped bottlegourd , channa dhal & water.


Cook upto 1 whistle & check the seasoning.
Serve with rice or roti.

Saturday, May 16, 2009

SAAG PUREE


Ingredients

Baby Spinach-1 bunch
Garlic -2 cloves
Ginger- a small piece
G.chilles-1 or 2 (acc to taste)

Method

Heat water in a pan, add spinach,garlic, ginger & g.chilles.
Allow to boil 1 or 2 mins & starin the water.
Grind a fine paste & check the seasoning.
Serve with rice or paratha or breads.

Friday, May 15, 2009

GARLIC TOMATO PICKLE


Ingredients


Garlic-50gms(crushed)
Tomato-4 large(finely chopped)
Sesame oil-50 ml
Mustard seed-2 tsp
Red chilli powder-4 tsp(acc to taste)
Fenufreek seed-2 tsp
Salt- to taste

Method


Heat oil in a pan,add mustard seed,fenugreek seed ,crushed garlic & saute few mins.
Add chopped tomatoes,redchilli powder & salt.
Allow to cook all its done & raw flavour extracts.
Keep it cool & store in a air tight box.
Great combination with
Idly or Dosa or poori or Paratha or rice.

TINDORA ALOO CURRY- KOVAKKAI URULAI PORIYAL- IVY GOURD POTATO CURRY

TINDORA ALOO CURRY- KOVAKKAI URULAI PORIYAL- IVY GOURD POTATO CURRY

Ingredients

Tindora(kovakai-Ivy gourd -little gourd)-150gms(slit into four quarters)
Potato-2 ea Medium (deskin & cubed)
Oil-1tbsp
Mustard seed-1tsp
Urad dhal-1 tsp
Red chilli powder-2 tsp(acc to taste)
Turmeric powder-1 tsp
Salt- to taste
Curry leaves-1 sprig
Asafoetida(Hing)- a pinch

Method

Heat oil in a pan, add mustard seed,urad dhal,curry leaves & saute few mins.


Add tindora,aloo chilli powder, turmeric powder,hing,salt & mix well.


Allow to cook with lid on top & if needed sprinkle water.


Cook until almost done & serve hot with Plain rice or rotis.

Tuesday, May 12, 2009

STUFFED KARELA-STUFFED BITTERGOURD

Ingredients

Bittergourd-3 ea
Onion-1 ea(finely chopped)
Onion-1 ea(chopped)
Ginger-1 tsp
Garlic-4 cloves
Cashew nuts-10-15ea
Gram flour-1/2cup
Cumin seed-1 tsp
Mustard seed-1 tsp
Turmeric powder-1 tsp
Red chilli powder-1 tsp(Acc to taste)
Jaggery-2tbsp
Oil-2 tbsp
Salt- to taste

Method



Trim the bittergourd & cut in to half.
Cook 3-4 mins in the microwave.(if you dont have microwave,dip the bittergourd in hotwater upto 3 mins)
Heat 1 tsp oil in kadai, add onion,tomato,ginger,garlic Cashew &saute few mins.
Make in cool & grind to a fine paste.
Add oil in a pan, add this paste ,gram flour,turmeic powder, chilli powder,jaggery & salt.
Saute few mins & stuff the bittergourd.
Add oil in a pan, add mustard seed,cuminseed & stuffed bittergourd.
Cook until all its done & serve with rice or breads.

Monday, May 11, 2009

BIRYANI MASALA - SRI STYLE


Ingredients

Cloves-10 ea
Green Cardamom- 10ea(deskin)
Black Cardamom-10 ea(deskin)
Fennal seed-2 tbsp
Coriander seed-6 tbsp
Cumin seed-2 tsp
Cinnamam stick-4 inchs
Peppercorn-1 tbsp
Red chillies-10ea(Acc to taste)

Method

Heat pan, add all ingredients one by one & Dry roast.
Grind to fine powder .

Saturday, May 9, 2009

TUVAR DHAL- TUVAL DAL- KETTI PARUPPU

TUVAR DHAL- TUVAL DAL- KETTI PARUPPU

Ingredients

Tuvar dhal - 1 cup
Onion - 1 ea (chopped)
Tomatoes - 2 ea (chopped)
Green chillies - 2 ea (splitted)
Ginger - 1 tsp (grated)
Garlic - 1 tsp (chopped)
Turmeric powder - 1 tsp
Oil - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 2 tsp
Coriander leaves - for garnish (fine chop)
Lemon - 1 ea (squeeze juice)

Method

Pressure cook the Tuvar dhal with turmeric powder upto 3 whistles. (ratio of water & dal is 3:1)
Heat oil in a pan. Temper with mustard seeds, cumin, & chilli. Add in the onions & allow it to sweat.


Add the ginger, garlic & allow to cook until raw flaour extracts.
Add in the tomatoes & cook until dry. Add in the cooked tuvar dhal to it & simmer until its warm enough to serve.


Add in a touch of lemon juice & garnish with Chopped coriander leaves. Serve hot with rice or Breads.

TUVAR DHAL- TUVAL DAL- KETTI PARUPPU

Thursday, May 7, 2009

METHI PARATHA - METHI THEPLA



Ingredients
Whole wheat flour-2 cups
Besan flour(Chick peas flour)-2 tbsp
Methi(fenugreek) Leaves-1 cup(cleaned & chopped)
Turmeric powder-1 tsp
Salt- to taste
Red chilli powder-2 tsp(Acc to taste)
Hing(asafoetida)-a pinch
water- for making dough

Method




Mix all ingredients & make a soft dough.
Leave it to rest for 15 - 20 mins & Make a equal balls.
Take a ball, flatten it with roller.
Heat Pan, add flatten thepla, cook bothsides evenly with little oil.
Serve hot with Dhals or chutneys .

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