Wednesday, March 31, 2010

TOMATO MOONG DHAL


Ingredients

Tomato-2 ea
Moong Dhal-2 cups
Ginger-2 tsp
G.chillies-2 ea
Turmeric powder-2 tsp
Salt- to taste
Oil-2 tbsp
Mustard seed-2 tsp
Cumin seed-2 tsp
Garlic- 2 tbsp(chopped)
Red chilli-2 ea

Method

Add Moong dhal,tomato,ginger,g.chilles,turmeric powder in a pressure cooker.
Allow to cook upo 2-3 whistle.
Heat oil in a pan, add mustard seed, cumin seed, garlic, red chilles & saute .
Add to dhal & check the seasoing.

Tuesday, March 30, 2010

PESTO -Italian Classic



Ingredients

Basil Fresh - 2 bunches
Garlic - 20 gms
pinenuts - 25 gms
olive oil - 75 ml
Parmesan cheese - 2 tbsp (grated)


Method:

Pick the fresh basil from the stalks & mix it with garlic, pinenuts & blend it coarsely in a blender.



Add in the olive oil to make it a coarse paste & finish with parmesan cheese.

Serve it with any pasta  or Salad.(Like capricciosa).

Sunday, March 28, 2010

NARIYAL BHINDI- COCONUT OKRA SUBZI


NARIYAL BHINDI- COCONUT OKRA SUBZI

Ingredients

Okra-250 gms
Onion-1 cup(finely chopped)
Tomato-2 cups(finely chopped)
Ginger garlic paste-2 tsp
Red chilli powder-2 tsp
Turmeric powder-2 sp
Garam masala powder-2 tsp
Coriander powder-1 tsp
Fennel powder-2 tsp
Oil-for frying +2 tbsp

FOR PASTE

Coconut-1 cup
Cardamon-2 ea
Cloves-4 ea
Cinnamon stick-1 'inch
Poppy seed-2 tsp(optional)

METHOD

Heat oil in a pan, deep fry the okra & keep it aside.

 Heatoil in a pan, add onion, tomato, ginger garlic paste & saute.

Add all powders one by one & cook until all raw flavour extracts.

Add coconut paste & cook until the oil floats up.
Now add the fried okra & mix well.

Check the seasoning & serve hot with Rice or Roti.



NARIYAL BHINDI- COCONUT OKRA SUBZI

Monday, March 22, 2010

SPRING ONION FRIED RICE

SPRING ONION FRIED RICE

Ingredients

Spring onion-2 bunches
Garlic-2 tsp(Chopped)
Ginger-2 tsp
Oil-2 tbsp
Soy sauce-2 tbsp
Cooked rice- 2 cups

Method

Heat oil in a pan, add ginger ,garlic & saute few mins.


Add the heart(white part)of the spring onion & sauté.
Add green part of spring onion & sauté.
Mix in the cooked rice & soy sauce.


Mix well & garnish with green part of the spring onion .

Tuesday, March 16, 2010

BITTER GOURD PITLA- PAGARKAI PITLA

Ingredients
Bitter gourd- 1 cup(Chopped)
Cooked Chick peas-1 cup
Tamarind-small lemon size
Cooked thuvar dhal-1 cup
Whole red chilles-4 ea(acc to taste)
Grated coconut-1/2 cup
Mustard seed-2 tsp
Bengal split dhal-2 tsp+2 tsp
Urad dhal-1 tsp
Coriander seed-2 tbsp
Curry leaves-2 sprig
Fenugreek seed-1tsp
Pepper corn-few (optional)
Cumin seed-1 tsp(optional)
Oil- 2 tbsp +1 tsp

Method
Squeeze the juice from the tamarind around 3 cups.
Heat oil in a pan, add red chillies, coriander seed, dhals, fenugreek seed,curry leaves, grated coconut & fry until golden brown & grind to fine paste.
Heat oil in a pan, add mustard seed, fenugreek seed,bitter gourd & saute few mins.
Add tamarind juice, salt & allow to boil upto 10 mins
Add ground paste ,cooked chick peas.
Cheeck the seasoning & add cooked thuvar dhal.
Mix well & serve hot with rice.

Saturday, March 13, 2010

200 th Post - COCONUT ICE CREAM- HAPPY MOTHER'S DAY

Happy Mother's Day!!!!


Ingredients
Desiccated coconut- 2 cups
Whipped cream-4 cups
Condensed milk-2 cups
Custard powder-1 cup
Method
Slowly whisk in the whipped cream with condensed milk.
Add in the dessicated coconut & the custard powder to make a soft mix.
Freeze it & serve cold.



Note:

Tomorrow is Karadaya Nombu which is very sacred for tamilians.For full details click here.

Thursday, March 11, 2010

MURUNGA KEERAI MASIYAL-DRUMSTICK LEAVES SUBZI

MURUNGA KEERAI MASIYAL-DRUMSTICK LEAVES SUBZI

Ingredients

Drumstick leaves-1 bunch
Cooked moong dhal-1 cup
Grated coconut-3 tbsp
Cumin seed-1 tsp
G.chilles-2 no
Oil-1tbsp
Mustard seed-1tsp
Urad dhal-1 tsp

Method

Wash & clean the leaves, boil in water.
Grind coconut with g.chilles to a fine powder.


Add cooked moong dhal to drumstick leaves.
Add coconut paste & allow to cook upto five mins.


Heat oil in a pan,add mustard seed, urad dhal allow to crackle & add to the Masiyal(subzi).
Serve hot with plain rice.

Sunday, March 7, 2010

CARROT PULAO


Ingredients
Onion- 1 ea(finely chopped)
Fresh tomato puree-1 cup
Garlic-1 tsp(minced)
Turmeric powder-2 tsp
Ginger, g.chilli paste-2 tsp
Cumin -1 tsp
Peas-1/2 cup
Basmathi rice-1 cup( soak min 15-30 mins)
Grated carrot-1 cup
Oil-3 tbsp
Method
Heat oil in a pressure cooker, add cumin seed, onion & saute few mins.
Add minced garlic, ginger chilli paste, turmeric powder & saute until all raw flavours extracts.
Add grated carrot, peas & basmati rice.
Add fresh tomato puree+ 1 cup of water & pressure cooked upto one whistle and 10 mins in simmer.
Serve hot with any kind of Raithas.

Friday, March 5, 2010

VAZHAIKKAI PODIMAS( RAW PLANTAIN PODIMAS)


Ingredients
Raw plantain- 2 ea
Red chillies- 3 ea
Urad dhal- 1 tbsp
Tuvar dhal-2 tbsp
Mustard seed- 2 tsp
Oil- 2 tsp
Hing- a pinch
Salt- to taste

Method
Boil the raw plantain & remove the skins.
Heat oil in a pan, add red chilles, urad dhal, tuvar dhal,hing,salt & sauté .
Add to the blender to make a coarse powder.
Now add the boiled raw plantain & coarsley blend along with the powder .
Heat oil in a pan, add mustard seed allow it to temper & add to the podimas.
Check the seasoning & Serve Rice with ghee
.

Monday, March 1, 2010

Back to Blogging--VEGETABLE BIRYANI (Simple Method)


Ingredients
Onion-1 ea(sliced)
Tomato- 2 ea( pureed)
Carrot-1 cup(cubed)
Potato- 1 ea(cubed)
Beans- 10 ea
Peas- 1 /2 cup
Ginger garlic paste- 2 tsp
Turmeric powder-1 tsp
Red chilli powder-2 tsp
Cardamom- 3 ea
Cloves-4 ea
Bay leaves- 3 es
Fennel seed-2 tsp
Black Cardamom- 2 ea(optional)
Basmati rice - 2 cups( Soaked min 15 mins)
Oil - 2 tbsp
Ghee- 3 tbsp
Method

Heat oil + ghee in a pressure cooker, add all whole spices like cardam0m, cloves, etc & allow to temper , add sliced onion and caramelise it.
Add pureed tomato,ginger garlic paste, turmeric powder,
Home made biryani Masala, red chilli powder & allow to cook until all raw flavour extracts.
Add all vegetables & soaked basmati rice.
Mix gently & add 3 1/2 cups of water.
Pressure cook upto 1 whisle and make it sim upto 5 mins.
Garnish with cilantro & Serve hot with any
veg Masala OR Raithas.

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