Sunday, December 14, 2014

PANEER BABY CORN KURMA

PANEER BABY CORN KURMA
Panner Corn kurma is very tasty & rich gravy.  Delicious side dish for Roti or Naan. I am a big fan of baby corn & Paneer.Frist time tried this recipe & taste was really good. Cashew paste can be replaced by cream in this gravy.

Ingredients
Onion-2 no (finely chopped)
Tomato-2 no ( chopped)
G.chillies-2 no
Baby corn-200gms
Panner -200gms
Red chilli powder-2 tsp(Acc to taste)
Garam Masala-1 tsp
Turmeric powder-1/4 tsp
Coriander powder-1 tsp
Fresh Cream-50 ml
Coriander leaves- for Garnishing
Oil-2 tbsp
Salt- to taste
Cumin seed-1 tsp
Method
Heat oil in a pan, add cumin seed, onion, tomato & sauté.
Add red chilli power,turmeric, green chillies & mix well.
Add coriander powder, garam masala & cook well until raw flavour extracts.
Add sliced corn,little water & mix well.Add fried panner & allow to cook.
Finish with fresh cream & coriander leaves.
Serve hot with Roti or naan.

Monday, December 8, 2014

TOMATO BASIL PASTA - EASY PASTA RECIPES- KIDS PASTA RECIPES



An all day classic Italian delicacy. Simple but class dish wherein all age groups can dig in as long as its done well. Preferably eaten when you need something light and snacky.

Ingredients

Penne- 200 gms
Tomato- 4 no
Garlic-3 no
Onion-1 no
Basil leaves-3 sprig
Olive oil-2 tbsp
Parmesan Cheese- for garnishing
Black Pepper-a pinch

Method

Boil the water with salt,olive oil, add penne & allow to cook as per the instruction on the packet.

Heat olive oil in a pan, add chopped garlic, onion & saute. Add chooped tomatoes.
Allow to cook until soft, add fresh basil leaves.crackle the black pepper & salt.
Add cooked penne & mix well. Garnish with parmasen cheese.

Saturday, December 6, 2014

MURUNGAKKAI VENGAYA PULI KUZHAMBU - முருங்கக்காய் வெங்காய புளிக்குழம்பு

MURUNGAKKAI VENGAYA PULI KUZHAMBU - முருங்கக்காய் வெங்காய புளிக்குழம்பு
Kuzhambu is the one of the main side dish of the Southern india especially tamilnadu. This is the same procedure of vathal kuzhambu but adding veggie to it.The best Combination of this kuzhambu is Beans poriyal, okra Curry, Potato curry or Brinjal curry with papad.

Ingredients

Shallots-1 cup
Drumstick-1 no
Curry leaves-1 sprig
Sesame oil-3 tbsp
Mustard seed-1 tsp
Channa dal-1 tsp
Fenugreek seed-1 tsp
Whole red chilli-1 no
Sambar powder-1 tbsp
Tamarind- small lemon size(soaked)
Salt- to taste

Method

Heat oil in a pan, add mustard seed,channa dal, fenugreek seed & allow to temper.
Add red chillies, curry leaves,shallots & saute.
Add sambar powder,salt & allow to saute until like raw flavour extracts .
Add chopped drumstick & saute.Add tamarind water & allow to boil.
Once vegetable is done & serve hot with plain rice.

Friday, December 5, 2014

KARTHIGAI ADAI RECIPE- KARTHIGAI VELLA ADAI- KARTHIGAI UPPU ADAI

KARTHIGAI ADAI RECIPE- KARTHIGAI VELLA ADAI- KARTHIGAI UPPU ADAI
Karthigai Adai Recipe is a traditional recipe of karthigai festival.This is the one of the main Neivedham  of the day  Sarvalaya deepam on karthigai festival. This adai is made with  raw rice as it is a neivedyam recipe. My mom used to make this Adai every year. 

Ingredients

UPPU ADAI-KARA ADAI

Raw rice-2 cups
Channa dal-1/2cup
Tuvar Dal-1/4 cup
Urad dal-1/4 cup
Ginger- 2 inch piece
Red chilli-3 no
Salt- to taste
Coconut-1/2 cup

Method

Soak the rice and dals min 3 hours & grind with red chillies,salt with ginger to a course paste.
 Add grated coconut & mix well. Heat the tawa, crease the oil, add one laddle adai mix & roll it like dosa.
Add little oil & turn it back cook until done.Serve with Jaggery.

VELLA ADAI- SWEET ADAI

Ingredients

Raw rice-2 cups
Whole wheat-1/2 cup
Urad dal-4 tbsp
Jaggery-1 cup(Acc to taste)
Salt- a pinch
Coconut-1/2 cup
Cardamom-2 no
Ghee-2 tbsp

Method

Soak the rice ,wheat, urad dal & grind it to a course paste & finally add coconut, jaggery, cardamom& make it paste again.
 Heat the tawa ,grease the ghee & add one laddle of flour & make a adai & cook it both sides with little ghee.
Serve hot with Butter.

Thursday, December 4, 2014

BEETROOT PORIYAL-BEETROOT THORAN

BEETROOT PORIYAL-BEETROOT THORAN
This beetroot poriyal is very simple & healthy. I make this poriyal very often . poriyal means vegetables are sauted with spices and topped with fresh coconut.we can make this poriyal with beetroot either chopped or grated 
.
Ingredients
Beetroot-250gms
Red chillies-2 no
Mustard seed-1 tsp
Urad dal-1 tsp
Oil-2 tsp
Coconut-3 tbsp

Method
Heat oil in a pan, add mustard seed,urad dal, red chillies & allow to temper.
Add chopped beetroot & mix well.
Add little water,salt & ,mix well, Cover the lid cook until soft.
Finish with grated coconut.

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