Monday, September 30, 2013

METHI POORI- FENUGREEK LEAVES POORI- VENTHAYA KEERAI POORI

Methi poori- venthaya keerai poori
Ingredients

Wheat flour-2 cups
Gram flour-1 cup (chick peas flour)
Turmeric powder-1/2 tsp
Methi leaves-1
Red chilli powder-1 tsp
Salt- to taste
Oil- for frying

Method

Clean and wash the methi leaves & chop finely.

Take a bowl add wheat flour,gram flour,turmeric powder,chilli powder,salt ,chopped methi leaves & add little water & make a soft dough.
Apply little oil over it & allow to rest min 20 mins.



Take the dough, make a small size ball , dust with  flour & using the rolling pin make a flatten it.



Heat oil in a pan, deep fry the flattened dough both sides.




Serve hot with any curry or masala gravy or raithas.

Friday, September 27, 2013

CHINESE SWEETCORN VEGETABLES SOUP


Ingredients

Fresh sweetcorn- 1 no
Onion-1 no(chopped)
Carrot-1 no (medium size chopped)
Green capsicum- 1 no ( chopped)
Red capsicum-1 no (chopped)
Coriander leaves- 3 tbsp
Corn flour-2 tsp
Dark soy sauce-1 tbsp
Blended sesame oil-1 tbsp
Garlic-4 cloves (sliced)
Ginger-1 tsp ( chopped)

Method
Remove corn kernels; add one cup water in it & allow to oil.




Add ginger,garlic & all vegetables & allow to boil.



Add blended  sesame oil, soy sauce & allow to cook.
Dilute the corn flour in water & Add  coriander leaves .



Add the diluted corn flour & allow to boil.
Serve hot.

Thursday, September 26, 2013

CABBAGE VADAI - CABBAGE VADA- முட்டைகோஸ் வடை

CABBAGE VADAI - CABBAGE VADA- முட்டைகோஸ்  வடை

Ingredients

Splited channa dal - 2 cups
Red chillies- 3 no
Coriander leaves- 3 tbsp
Cabbage- 2 cups ( finely chopped)
Salt- to taste
Oil - for frying

Method

Soak the channa dal up to 1- 2 hours.
Drain the water  and grind with red chillies & salt.



Add coriander leaves, cabbage & mix well.
Heat oil  in a pan, take a small portion of dough,flatten it on hand & deep fry.



Serve hot .

Wednesday, September 25, 2013

KARIVEPPILAI PODI- CURRY LEAVES POWDER-கறிவேப்பிலை பொடி - EASY RICE MIX POWDER

KARIVEPPILAI PODI- CURRY LEAVES POWDER-கறிவேப்பிலை பொடி - EASY RICE MIX POWDER

Ingredients

Curry leaves- 1 bunch
Urad dal- 1/4  cup
Red chillies- 3 no ( acc to taste)
Salt- to taste
Oil-1 tsp

Method

Wash the curry leaves & drain it.
Wipe the excess water using the paper tissue.
Spread the curry leaves in a plate, on the micro oven 3 mins in high.



Heat the pan, add urad dhal & dry roast until golden brown.
Heat oil in a pan add  red chillies & roast it & keep it aside.



Take a blender add red chillies, urad dal,salt  & grind to a course powder.
Add curry leaves & grind to a almost fine powder.



Serve with hot rice, ghee & papad.

Monday, September 23, 2013

CUCUMBER DOSA- EASY RECIPES- EASY DOSA RECIPE-வெள்ளரிக்காய் தோசை

CUCUMBER DOSA- EASY RECIPES- EASY DOSA RECIPE-வெள்ளரிக்காய் தோசை


Ingredients

Gram flour-2 cups
Rice flour-1 cup
Green chillies-2 no (chopped)
Cumin seed-1 tsp
Cucumber-1 no ( grated)
Salt- to taste
Hing- apinch
Oil- 4 tbsp

Method

Take a bowl add all ingredients except oil & mix well.
Add water and mix well without lumps.
Batter should not be neither too think nor thin.



Heat tawa , add little oil and grease it.
Take one laddle of dosa batter , make medium size dosa.



Add oil around the dosa & cook it both sides.
Serve hot with chutney or sambar.


Wednesday, September 18, 2013

RAWA KESARI- RAVA KESARI- SOOJI HALWA- EASY SWEET RECIPES

RAWA KESARI- RAVA KESARI- SOOJI HALWA

Ingredients

Rawa- 1 cup
Sugar-1 1/2 - 2 cups
Ghee- 4 tbsp
Orange food colour- a pinch
Cashew nuts- 10 nos
Cardamom powder-a pinch

Method

Heat the ghee in a pan, add  cashew nuts & dry roast & keep it aside
Boil the water  in kettle.



Same pan add rawa & dry roast until nice aroma comes.
Add boiled water & keep stirring.
Add food colour, cardamom powder & Cover the lid.




Cook the rawa in a medium flame .
Add sugar and keep stirring.



Add ghee slowly & keep stirring  until doesn't stick in the pan.
Add roasted cashews & serve with hot or gold.

Tuesday, September 17, 2013

CHEESE MACARONI --MACARONI & CHEESE- STEP BY STEP PICS


Ingredients

Onions - 1 ea finely chopped
Button mushroom - 50gms finely sliced
garlic - 1 pod finely chopped
dry basil - 1/2 tsp
dry oregano - 1/2 tsp
single cream - 200 ml
mature cheddar - 100 gms grated
seasoning - to taste
unsalted butter - 1 tbsp
Chilli flakes - 1/4 tsp
Macaroni pasta - 2 cups

Method 



Melt 1 tbsp of butter in a pan. Add in the chopped onions & garlic and allow it to sweat. 

Add in the dried oregano, basil & chilli flakes & allow it to sweat.


Add in the sliced mushroom & cook until nicely coloured.
Add in the single cream & simmer to infuse as much flavour.


Bring water to boil in a separate pan add in salt & cook the pasta until perfectly cooked.
Finish the simmering cream with grated cheddar and allow to blend in.Hold some cheese back to finish.
Note: Add the cheese when the cream is off the heat.


Add in the drained pasta to the sauce & mix well until evenly coated. 


Pour the pasta mix in a baking dish & top with the remaining cheese & gratinate in an oven at 160 degree for 30 mins & Serve hot.

Sunday, September 15, 2013

THENGAI POLI- COCONUT POLI


Ingredients

All purpose flour-1 cup
grated Coconut-1cup
Sugar-1/2 cup
Cardamom powder- a pinch
Saffron- a pinch
Turmeric powder-a pinch

Method

Take a bowl  add plain flour,turmeric, oil & make a soft dough.
Rest the dough for 30 mins.



Soak the saffron in 2tbsp hot milk.
Heat the pan, add grated coconut, sugar and mix well.



Add saffron soaked milk and Allow to cook until cooked well.
Keep it cool & make a round size balls.




Take the dough  just stretch it   & Place the coconut mix in centre and cove the dough.
Dust the flour & roll with rolling pin like a stuffed paratha.



Heat the tawa & grease with ghee.



Add rolled coconut poli in tawa & cook it both sides.
Brush with ghee in both sides &  serve hot.

Thursday, September 12, 2013

MURUNGAKKAI PORICHAKUZHAMBU - DRUMSTICK GRAVY- STEP BY STEP

Murungakkai poricha kuzhambu- Drumstick gravy

Ingredients

Drumstick- 2 medium size
Moong dhal- 1cup
Sambar powder- 1 tsp
Salt- to taste
Hing- 1/4 tsp
Urad dhal- 1tsp
Black pepper corn-1 tsp
Fresh or frozen coconut- 2 tbsp
Oil- 1 tbsp+ 1 tsp
Mustard seed- 1 tsp
Channa dai-1 tsp
Fenugreek seed-1 tsp

Method

Cut the drumsticks 2cm length  .Take the pan add 3 cups water, drumsticks, sambar powder, hing & salt.
Allow to boil until drumstick soft.
Meanwhile cook the moong dhal in a pressure cooker & keep it aside.



Take the small pan, add one tsp oil,add urad dal, peppercorn & roast it.
Allow it cool & grind with coconut to a course paste.



Now add the moong dal, coconut paste & mix well.
Allow to cook 2-3 mins
Heat oil in a pan add mustard seed, channa dal , fenugreek seed and allow to temper & add to the porichakuzhambu.


Wednesday, September 11, 2013

BITTER GOURD FRY-பாகற்க்காய் வறுவல்- PAGARKKAI VARUVAL




Ingredients

Bitter gourd- 2 medium size
Gram flour- 3 tbsp
Red chilli powder- 2 tsp
Turmeric powder- 1 tsp
Fennel powder- 1/2 tsp
Dry mango powder (amchur)- 1 tsp
Coriander powder-1 tsp
Yogurt-4 tbbsp
Salt- to taste
Oil- for frying

Method

Slice the bitter gourd & keep it aside.



Take a bowl add turmeric powder,red chilli powder,Amchur powder, coriander powder,yohurt, garm flour, salt & mix well.
Add sliced bitter gourd & marinate.



Rest this mixture 10 to 15 mins.
Heat oil in a pan, deep fry the bitter gourd until golden brown.



Serve hot with rice.

Sunday, September 8, 2013

KARA CHUTNEY- GARLIC KARA CHUTNEY- SPICY CHUTNEY

KARA CHUTNEY- GARLIC KARA CHUTNEY

Ingredients

Oil- 1 tsp
Red chillies- 7 no ( Acc to taste)
Shallots- 10 no
Garlic- 15 cloves
Tamarind- strawberry size
Mustard seed- 1 tsp
Urad dhal- 1 tbsp
Curry leaves- 1 sprig
Salt- to taste

Method

Heat oil in a pan, add urad dhal, red chillies & roast it.



Turn off the stove & add shallots, garlic and tomato.
Cover the lid & grind with tamarind and salt.

Heat oil in a pan, add mustard seed, curry leaves.
Allow to temper & Add to the chutney.

Friday, September 6, 2013

KOVAKKAI PORIYAL/ IVY GOURD CURRY/TINDI KA SABJI

KOVAKKAI PORIYAL/ IVY GOURD CURRY

Ingredients

Ivy gourd-250 gms
Mustard seed-1 tsp
Urad dhal-1 tsp
Oil- 2tsp
Salt- to taste

 To grind

whole red chillies-2 no ( Acc to taste)
shallots- 5-6 no
Garlic- 4 cloves

Grind to a coarse paste.

Method

Heat oil in a pan add mustard seed , urad dhal & allow to temper.
Add sliced ivy gourd , salt & mix well.
Allow to cook until half done.



Add ground paste & mix well.
Cook until all raw flavours extract.
Serve with rice, roti. paratha, etc.

Tuesday, September 3, 2013

SOYA BEAN MASALA- SOYA KURMA- SOYA MASALA





soya bean masala

Ingredients

Soya bean - 1 cup( Soak it over night)
Onion-1 no
Tomato- 2 no
Ginger garlic paste-1 tsp
Whole coriander seed-1 tsp
Black sesame seed-1 tsp
Clove-1 no
Cardamom-1 ea
 Coconut- 3 tsp
Oil- 1 tsp + 1 tbsp
Turmeric powder-1 tsp
Chilli powder-2 tsp ( acc to taste)

Method

Heat  1 tsp oil in a pan, clove, cardamom, coriander seed, sesame seed, onion,tomato , ginger garlic paste & allow to cook until done.
Allow it cool & grind to a paste.
Pressure cook the soyabean upto 4-5 whistles.


soya bean masala

Add oil in a pan, add ground paste, turmeric powder, chilli powder & mix well.
Add boiled soya bean & salt.
Mix well & allow to cook until done.
Garnish with cilantro & serve with roti or rice.



soya bean masala



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