Tuesday, November 27, 2012

POTATO PEAS MASALA / ALOO MUTTER KURMA



POTATO PEAS MASALA / ALOO MUTTER KURMA
This Potato Peas masala is my all time favourite dish. It does as a best combination of roti & Poori.


Saturday, November 10, 2012

MAWA KACHORI-MAVA KACHORI- HAPPY DIWALI WISHES TO ALL



'WISH YOU ALL A VERY HAPPY & SAFE DIWALI!!!!!!'


MAWA KACHORI




Ingredients



 For Dough

Plain flour- 2 cup
Rawa-1 tbsp
Oil-1 tsp
Salt- a pinch
Water- as required
.

 For filling

Mava/koya- 1 cup (unsweetened)
Cashew-2 tbsp
Alomonds-2 tbsp
Cardamom powder- a pinch
Powdered sugar-1/2 cup

For syrup

Sugar-2 cups
Water-3 cups
Cardamom powder-1/4 tsp
Rose syrup-2 tsp

For Garnishing

Almonds-3tbsp (sliced)


Monday, September 24, 2012

TIFFIN SAMBAR- IDLY SAMBAR




Ingredients


Onion-1 ea
Tomato-3 ea
Red chilli powder-2 tbsp
Coriander powder-2 tbsp
Turmeric powder-2 tsp
Tamarind -small lemon size
Moong Dhal- cooked (2cups)
Salt- to taste
Cilantro- for garnishing
Jaggery - 25 gms

To Temper


Oil-2 tbsp
Mustard seed-1 tsp
Fenugreek seed -1 tsp
Channa dhal-1 tsp
Curry leaves-1 sprig
Green chillies- 2ea

For paste


Coriander seed- 1tbsp
Channa dhal-1 tsp
Red chillies-1 ea
Fresh coconut-1/2 cup
Oil-1 tsp

Heat oil in a pan, add coriander seed,channa dhal,red chillies & dry roast.
Make it cool & grind with coconut to a fine paste.

Method


Heat oil in a pan, temper with  above mentioned ingredients.
Squeeze the tamarind & keep it aside.




 Add onion,tomato & sauté few seconds .
Add tamarind water,salt,red chilli powder,coriander powder & allow to boil.



Add ground paste & allow to boil.
Add cooked moong dhal & mix well.


Finish with jaggery & Cilantro.



Serve with Idly or Dosa or Mini Idlies.



Thursday, September 6, 2012

GREEN PLANTAIN SUBZI/ VAZHAIKKAI SUBZI


Ingredients

Raw plantain-2 no
Onion- 1 (finely chopped)
Tomato-2 ea(finely chopped)
Ginger garlic paste-2 tsp
Turmeric powder-1 tsp
Red chilli powder-1tbsp (acc to taste)
Garam masala-1 tsp
Cumin powder-1 tsp
Coriander powder-1 tsp
Fennel powder-2 tsp
Oil-2 tbsp
Cilantro-for garnishing

Method

Pressure cook the plantain to one whistle.
Allow to cool & remove the skin & cut into length wise.
Deep fry & keep it aside.


Heat oil in a pan, add ginger garlic paste,onion & sauté .

Add tomato & all spice powders one by one.


Allow to cook until all raw flavours extracts.

Add deep fried plantain & mix well.


Check the seasoning & finish with cilantro.

Serve with plain rice or Roti.

Wednesday, September 5, 2012

TOMATO ONION CHUTNEY WITH COCONUT


Ingredients

Onion-1 ea (sliced)
Tomato-2 ea(sliced)
Garlic- 4 cloves
Ginger-1tbsp
Curry leaves- 2 sprig
Coconut-1/2 cup
Channa dhal-1tbsp
Mustard -1 tsp
Urad dhal-1tsp
Oil-1tbsp
Red chillies- 2 each

Method



Heat oil in a pan add red chillies,channa dhal, curry leaves,garlic,ginger & sauté.
Add chopped onion,tomato & sauté until soft.
Add coconut & mix well.
Allow it cool & grind to a course paste.
Heat oil in a pan temper with mustard,urad dhal & curry leaves.
Serve with Idly,dosa,etc.



  

Monday, September 3, 2012

VEGETABLE PAYA

One of famous south Indian side dish which goes well with any kinda bread like Chappathi, Poori, Roti etc. It can be in white colour as well if turmeric & red chilli are not added. 


Ingredients


Red onion- 1ea(finely chopped)
Tomato- 1ea (finely chopped)
Potato- 1 ea (finely chopped)
Carrot- 1ea( finely chopped)
Beans- 10 ea( chopped)
Peas- 1 cup ( i used frozen)
Red chilli powder- 2 tsp
Turmeric powder- 1 tsp
Oil- 2 tbsp
Cloves- 2 ea
Cardamom- 2 ea
Cinnamon stick- 1 cm
Fennel seed- 1 tsp
Cilantro- 2 tbsp
Mint- 2 tbsp

Paste 1


Garlic- 10 cloves
Ginger- 1 tbsp
Fennel seed- 1/2 tsp
G.chillies- 3 ea
Cardamom- 1 ea
Cloves- 2 ea
Shallot onion- 3 ea

Grind to a course paste with little water.

Paste 2


Coconut-1/2 cup
Poppy seed- 2 tsp
Cashew - 6 no
Soak the poppy seed & cashew  in a little warm water & grind with  coconut to a fine paste.

Method



Heat oil in a pan add cloves,cardamom, cinnamon stick,fennel seed ,onion & sweat until soft.
Add paste 1 & sauté few seconds.
Add chopped tomato & all vegetables one by one.


Add water ,turmeric powder,red chilli powder & check the seasoning.


Allow to boil until soft.
Add mint & coriander leaves, mix well.


Now add paste 2 & allow to boil.
Finish with cilantro.





Wednesday, August 29, 2012

JEERAGA RASAM WITH PARUPPU THOGAYAL --- JEERA RASAM WITH DHAL CHUTNEY

Jeera rasam & paruppu thogayal is a great combination.

JEERA RASAM 




Ingredients

Cumin seed- 2 tsp
Peppercorn- 2 tsp
Coriander seed- 1 tbsp
Garlic-4 cloves
Red chillies- 1 or 2 ( Acc to taste)
Tamarind - 1 lemon size
Curry leaves- 1 sprig
Coriander leaves- for garnishing
Mustard seed- 1 tsp
Oil- 2 tsp
Ghee- 1 tbsp

Method




Heat oil in a pan add coriander seed,peppercorns, cumin, red chillies,garlic & saute until golden brown. 
Allow to cool & grind in to almost fine paste.
Soak the tamarind in warm water & squeeze the juice, Repeat process until you will get 3-4 cups.
In another pan boil the tamarind water with salt.
Add the ground paste & allow to cook until raw flavours extracts.
Heat ghee in a pan temper with mustard seed.
Garnish with coriander leaves.


PARUPPU THOGAYAL


Ingredients


Tuvar dhal- 1/2 cup
Peppercorn- 1 tsp
Red chillies- 1 or 2 (Acc to taste)
Oil- 1 tsp
salt- to taste
Method

Heat oil in a pan, add red chilli,peppercorns, tuvar dhal & saute until golden brown.
Allow to cool & grind with little water to a course paste.
Serve it plain rice, ghee & jeeraga rasam

Thursday, August 16, 2012

BEANS PORIYAL/ BEANS CURRY




Ingredients


Beans- 250gms(chopped)
Onion- 1 no(Chopped)
Red Chillies- 1 or 2 no
Oil- 2 tsp
Mustard seed- 1 tsp
Urad dhal- 1 tsp
Grated Coconut- 2 tbsp
Salt- 1/2 tsp

Method

Heat oil in a pan add mustard seed,urad dhal & red chillies allow to temper.
Add chopped onion,salt & sauté

Add chopped beans .& mix well.

Simmer with a lid on until cooked.

Finally garnish with grated coconut.

Thursday, August 9, 2012

CHINNA VENKAYA THOGAYAL / SHALLOTS ONION CHUTNEY



Ingredients

Small onions/Shallot- 1 cup ( deskin)
Urad dhal- 2 tbsp
Red chillies- 1 -2 no (Acc to taste)
Tamarind -  1tbsp (Goose bury  size)
Salt- to taste
Oil- 1 Tbsp

Method

Heat oil in a pan, add urad dhal & red chillies ,allow to sauté until roasted & keep it aside.



Add shallots & sauté until done.




Take a blender add roasted urad dhal, red chillies, Tamarind,shallots,salt & blend  to a coarse paste.
Serve it with Rice.
Note: If the tamarind is dry, soak it in a little warm water.




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Sunday, August 5, 2012

CHOW CHOW CARROT KOOTU/ SABJI -CHOYATE CARROT CURRY



Ingredients

Chow chow- 1 cup ( chopped)
Carrot-1 cup (chopped)
Tuvar Dhal- 1cup (cooked)
Oil- 1 Tbsp
Coconut- 2tbsp
G.chilles- 2no
Cumin seed-1 tsp
Mustard seed- 1 tsp
Urad dal-1 tsp
Channa dal- 1 tsp
Hing- 1/4 tsp

Method

Boil the chow chow & carrot with salt in a pan.
Allow to cook until soft.



Meanwhile grind the coconut,g.chilles & cumin to a coarse paste.
Add cooked tuvar dhal & coarse paste to the kootu.


Mix well & allow to cook for couple of mins & Keep it aside.
Temper with  mustard seed, urad dhal, splitted channa dhal & Hing.

Monday, February 13, 2012

KADALAI PODI - PEANUT POWDER





Ingredients

Peanut- 1 cup
Dried coconut- ½ cup
Red chilli powder- 2 tsp (acc to taste)
Salt- to taste

Method


Dry roast the peanut & coconut separately.
If you are using the peanut with skin, dry roast and remove the skin.


Take a blender add roasted peanuts,roasted coconut,red chilles,salt & blend it    to  a course powder.
Mix this powder with hot rice & ghee.


Tuesday, February 7, 2012

RIDGE GOURD CHUTNEY - PEERKANGAI THOGAYAL



Ingredients

Ridge Gourd – 2 no
Urad dhal- 2 Tbsp
Red chillies- 2-3 no
Tamarind- raspberry size
Salt- to taste
Oil- 1 tbsp + 1 tsp
Mustard seed- 1 tsp
curry leaves- 1 sprig

Method


Heat one Tbsp oil in a pan, add Urad dhal & red chillies.

Allow to sauté until golden brown & keep it aside.

Add ridge gourd & allow to cook until soft.


Take a blender add tamarind,salt, urad dhal ,red chilles,ridge gourd & blend it to a course paste,.


Temper with Mustard seed,curry levaes,urad dhal & add it to the paste.
It’s a great rice mix as well as side dish of Dosa,idly or roti.

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