Friday, April 30, 2010

CORN RIZZO- SWEET CORN RICE



Ingredients


Sweet Corn- 2 cups
Carrot-1/4cup(finely Cubed)
Peas-1/2cup
Onion-1ea(finely chopped)
Ginger garlic paste-2 tsp
G.chillies-3 ea (acc to taste)
Oil-2 tbsp
Cumin seed-1 tsp
Sugar-1 tsp
Salt- to taste
Cooked Rice-3 cups
Roasted cashew-3tbsp
Roasted Raisin-2tbsp


Method


Heat oil in a pan, add cumin seed,onion & sauté few mins.
Add sugar & allow to caramelize.
Add ginger garlic paste, g.chillies, carrot,peas,sweetcorn & allow to cook.
Add cooked rice & mix well.
Garnish with cashew & raisin.

Tuesday, April 20, 2010

GOPI PANEER BHURJI



Ingredients

Cauliflower-1 cups (small florets)
Paneer-1 cup
Onion-1 ea (finely chopped)
Mustard seed-1 tsp
Oil-1 tbsp
Turmeric powder-1 tsp
Salt-to taste
G.chillies-2 ea
Ginger-1tsp
Garlic-3 cloves

Method



Blend G.chillies, garlic , ginger to make a course paste.
Heat oil in a pan,Add mustard seed, onion & sauté few mins.
Add the course paste, turmeric powder & allow to cook until raw flavour extracts.
Add cauliflower & cook until soft.
Check the seasoning & add grated paneer.
Mix well & serve with rice or roti.

Sunday, April 18, 2010

DINGRI MUTTER-MUSHROOM PEAS MASALA


DINGRI MUTTER-MUSHROOM PEAS MASALA

Ingredients

Button Mushrom-100gms(sliced)
Peas-1cup
Onion-1 ea(finely chopped)
Tomato-2 ea(finely chopped)
Ginger garlic paste-2 tsp
Turmeric powder-2 tsp
Red chilli powder-3 tsp(Acc to taste)
Fennel powder- 1 tsp
Garam masala-1 tsp
Corianderpowder-1 tsp
Cashew paste-1/4cup
Yohurt-3tbsp
Cilantro-for garnishing
Oil-2 tbsp
Buter-2 tbsp
Cumin seed-1 tsp

Method

Heat butter in a pan, add mushroom & saute few mins & keep it aside.

Heat oil in a pan, add cumin seed & allow to temper.
Add onion,ginger garlic paste ,tomato & saute few mins.
Add all powders one by one & allow to all raw flavours extracts.
Add cashew paste ,yohurt & peas.
Add sauteed mushroom & mix well.
Finish with cilantro & serve with Roti or Rice.

Monday, April 12, 2010

PARUPPU USILI





Ingredients

Tuvar dhal-2cups(soaked min 1 hour)
Turmeric powder-2 tsp
Beans-2 cups (chopped)
Oil-2 tbsp
Mustard seed-2 tsp
Urad dhal-2 tsp
Curry leaves-2 sprig
Red chillies- 4 ea

Method

Blend Tuvar dhal, red chillies, salt, turmeric powder to a course paste.
Steam the paste in idly plate upto 10 mins.
Make it cool & crush.

Boil the beans & strain the water.
Heat oil in a pan add mustard seed, urad dhal, cury leaves & saute few mmins.
Add boiled beans ,steamed dhal & mix well.
Add grated coconut & serve with Mor kuzhambu.

Thursday, April 8, 2010

EZHUKARI SAMBAR- THIRUVATHIRAI KOOTU- PONGAL SAMBAR


EZHUKARI SAMBAR- THIRUVATHIRAI KOOTU- PONGAL SAMBAR

This ezhukari kootu basically means seven kinda vegetables are used in the Kootu & so it got its name. Mainly made during the time of tamil month Margazhi when thiruvadharai natchatram is born where in abishegams are done for Lord shiva & Pongal festival.Both the thiruvatharai Kali & ezhukari kootu are very auspicious  for Lord shiva during that time.

Ingredients

Cooked tuvar dhal-2 cups
Potato- 1 ea
Carrot- 1 ea
Beans-10 ea
White Pumpkin-1cup
Red Pumpkin-1 cup
Sweet potato- 1 ea
Yam- 1/2 cup(cubed)
turmeric powder-1 tsp
Hing-1 tsp
Oil-1 tbsp
Mustard seed-1 tsp
Channa dhal-1 tsp
Fenugreek seed-1 tsp
Tamarind-lemon size

To Paste

Red chillies-10 ea(as per your taste)
Coriander seed-2 tbsp
Channa dhal-1 tbsp
Fenugreek seed-1 tsp
Oil-1 tbsp
Grated coconut-1 cup
Dry roast all ingredients & grind a fine paste with water.

Method

Squeeze the juice from the tamarind around 3 cups.
Boil all the vegetables in tamarind juice with salt.

Cook all the vegetables  until almost done, add the ground paste.



Add cooked tuvar dhal & mix well.



Heat oil in a pan, add miustardseed,channa dhal,fenureek seed & allow to temper, add to kootu.

Tuesday, April 6, 2010

KALI-THIRUVATHIRAI KALI

KALI-THIRUVATHIRAI KALI
Arudra darsanam is celebrate the month of Margazhi (December or January).
This festival is observed with Lord Shiva which is represented by the Nataraja form. This festival comes the Thiruvathirai star date on the Month of Markazhi. This Thiruvathirai kali & Ezhukari kootu is main Prasad on that day.


Ingredients

Raw rice-2 cups
Moong dhal-2 tbsp
Jaggery-3 cups(as per ur taste)
Cardamon-4 ea
Ghee-2 tbsp
Grated coconut-1 cup
Cashew nut-3 tbsp
Chopped coconut-2 tbsp(optional)

Method

Dry roast separately rice and moong dal until golden brown & blend it together into a coarse powder.
In 4 cups of water , dissolve jaggery & stain.
Boil the jaggery water with cardamon pods.
Add  coarse blended rice ,moong dal in the jaggery liquid & allow to cook until done.
Add grated coconut & mix well.
Heat ghee in a pan, add cashew nuts, chopped coconut roast until golden brown & add to the Kali.

Monday, April 5, 2010

PAAL KOOTU



Normally making paal kootu is by using red pumpkin . But i tried this paal kootu using Chow chow. It was really good & didnt make much of a difference.

Ingredients

Chow chow-2 cups(finely cubed)
Grated coconut-1 cup
G.chillies-2ea
Milk-1 cup
Urad dhal-2 tsp
Mustard seed-2 tsp
Curry leaves-1 sprig
Jaggery-2tbsp

Method

Boil the chow chow in milk & water until tender.
Blend the coconut, g.chillies to a fine paste.
Add the coconut paste,salt & jaggery to the boiled chowchow mix.
Allow to cook upto 5 -7 mins.
Heat oil in a pan,add mustard seed, urad dhal,curry leaves  & allow to tempering, add to the kootu.

Note:
1. If the kootu looks watery, add 2 tsp rice flour .(while cooking).
2.Suger can replace  jaggery.

Saturday, April 3, 2010

KARIVEPPILAI THOGAYAL- CURRY LEAF PASTE



Ingredients

Curry leaves- 1 bunch
Tamarind- small piece
Red chillies- 3-4ea
Sesame oil- 2 tbsp
Mustard seed-1 tsp

Method

 Blend Curry leaves, tamarind,red chillies, salt to a  paste.
Heat oil in a kadai, add sesame oil , mustard seed & allow to temper.
Now add curry leaves paste & saute slowly upto 6-10 mins.
Serve with hot rice with ghee.

Friday, April 2, 2010

LEMON RICE






LEMON RICE


Ingredients

Oil- 2 tbsp
Mustard seed-1 tsp
Urad dhal- tsp
channa dal-2tsp
Curry leaves- 1 sprig
 Peanut-2 tbsp
Cashew nut-2 tbsp
Red chillies-3 ea
G.chillies-1 es
Hing-1 tsp
Grated ginger-1 tsp
Turmeric powder-2 tsp
Lemon juice-1/4 cup
Cooked rice- 3 cups.

Method

Heat oil in a pan, add mustard seed,urad dhal, splitted channa dhal,peanut, cashew nut, curry leaves, green & red chillies,ginger & allow to temper.



Add turmeric powder, hing & saute few seconds.
Add lemon juice & cooked rice .



Turn off the fire &mix well.

Thursday, April 1, 2010

MIXED VEG MAKHNI




Ingredients

Onion-1 ea
Tomato-2 ea
Ginger- 1 inch
Garlic- 3 cloves
Cardamon-2 ea
Cinnamaon -1 ea
Cloves- 4 ea
Black Cardamon- 1 ea

Boil above ingredients in water & cool down & grind to a fine paste.


Cashew- 30 gms
Soak the cashew in water & make a fine paste.


Butter- 50 gms
Turmeric powder-2 tsp
Red chilli powder- 2 tsp
Fresh cream- 1 cup
Cilantro- 2 tbsp ( for garnishing)
Honey- 2 tbsp


Carrot- 1/2 cup
Peas-1/2 cup
Beans- 1/4 cup
Cauliflowder-1/2 cup
Par boiled these vegetables in salty water.

Method


Heat butter in a pan, add the onion tomato paste made earlier & sauté few mins.
Add turmeric powder, red chilli powder & allow to cook until raw flavour extracts.
Now add par boiled vegetables & mix well.
Add cashew paste & sauté few mins,
Adjust with little water if needed.
Now add fresh cream,honey & garnish with cilantro.

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