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.





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