Kavitha's Kitchen

Beans Paruppu Usili

2012-01-05T11:17:00.000+05:30

This is one of my favorite recipes. Best combo with buttermilk kuzhambu. I love the flavor of the dish. Usually I don't add coconut but just wanted to try and that made no difference to the taste hence, I have not mentioned in the recipe.

Ingredients:
Beans - 1/4 kg
Channa (Bengal gram) dhal - 100 grams
Red Chilli - 2 (adjust)
Cumin Seeds - 1/4 tsp
Salt - to taste
Turmeric Powder - 2 pinch
To temper:
Curry Leaves - 1 string
Mustard Seeds - 1/2 tsp
Oil - 2 tbs
Method:
Wash and chop the beans. Soak channa dhal for half an hour in warm water. Cook the beans until soft but firm with salt and turmeric powder. Drain and grind the channa dhal with red chilli and cumin seeds. The consistency should be coarse. Do not grind it to smooth paste.

Heat a pan. Add oil, mustard seeds. When it starts cracking, add curry leaves and the channa dhal mixture. Stir continuously ensuring the mixture does not stick to the pan. It will come to a coarse powder consistency at one stage. Now, add beans and stir well. Check the salt, if needed add enough salt. Turn off the heat and serve with buttermilk kuzhambu or with any other 'arachu vitta kuzhambu'.

To my knowledge it will not suit for our usual toor dhal sambar.

Thirattupaal

2011-12-31T11:38:00.000+05:30

Hello everybody,

Had a long break. During this break I hardly cooked. I was under special treatment :) Now, its only me and my daughter left at home all day. Enjoying her activities and company.

Ok. I am back with a sweet. When my MIL visited me when it is confirmed that I am conceived, she made and brought this for me. I wanted to give a try on my own.

Ingredients:
Milk - 2 liters
Jaggery - 200 grams (adjust)
Cardamom Powder - 1/4 tsp

Method:
Roughly powder the jaggery. Boil the milk in a heavy bottomed vessel. I used cooker bottom. Once boiled keep stirring the milk and take care not to overflow it. Scratch the sides and bottom now and then and stir the milk well. You will find the milk thickens first and after some time curdle. At this stage almost the milk will be 1/4th of the original quantity. Add the jaggery and keep stirring. Add the cardamom powder. The mixture should be soft and moist. Switch off and let it come to room temperature.

Note ~ The mixture will turn little hard once it comes to room temperature, so take care while you are switching off the heat.

WISH YOU ALL A VERY HAPPY NEW YEAR. HAVE A BLAST!!!

My little angel

2011-08-31T23:24:00.000+05:30

Hello All,

I am meeting you with my little Princess who keeps me busy and happy all the day.

Shall meet you again with my recipes.

Bye for now.

Short and Sweet Break

2011-05-25T10:15:00.000+05:30

We started biting our nails and eating our days.

Eagerly waiting for the final product of our own designed small and sweet creature J

Since, I am busy in counting days and in day dreaming, I am not getting time to update my blog.

I do not know whether I am going to get boy or girl but I am sure that he/she will bring the happiest moment in our life.

Meet you all again with my little prince / princess.

Meanwhile, advices are welcome from experienced people ;)

~ Kavitha ~

Paal Kozhukkatai

2011-05-03T14:11:00.000+05:30

I love this recipe, though I have not prepared it often. I made this dish for a first time on a vinayagar chadurthy day (two years before, I guess). It came out well. I like the flavour of cardamom with milk while the kozhukkatai melting in mouth :)

Ingredients:

Rice Flour - 1 cup
Sugar - 1 cup (adjust)
Milk - 1 1/2 cup
Cardamom powder - 1/2 tsp
Ghee - 3 tsp
Salt - a big pinch
Water - as required

Method:

In a heavy bottomed pan, mix rice flour with 1/2 cup water and 1/4 cup milk, 1/2 cup sugar, salt and 2 tsp of ghee. The mixture should be without any lumps.

Heat this mixture in medium flame till the batter comes to a dough consistency, stirring continuously. Turn off the heat. Let it come to room temperature. Make small balls out of it. Preferably small sized balls.

Boil the remaining milk in a vessel. Once it starts boiling, add these balls, remaining sugar and combine gently. Let it boil in medium flame for about 8-10 minnutes. Gently mix in between. Add cardamom powder and continue to cook for another 3 minutes. Turn off the heat.

Serve warm or chilled.

Note:

You can boil the balls in coconut milk as well.
Instead of cooking the rice flour batter till dough consistency, you can make dough by mixing all those ingredients mentioned and then you can make balls like we do for chappathi. You may steam those balls and go ahead with rest of the process.

~ I have not tried the above two points, so I am NOT sure about this.

However, the Recipe that I have posted will give very tasty kozhukkatai :)

Aloo Parata

2011-05-02T17:54:00.000+05:30

I felt like having parata for lunch. I decided to prepare aloo parata and tomato pickle.

It tasted really good and the menu was aloo parata, tomato pickle and curd. I made instant tomato pickle.

Ingredients:

For stuffing:

Potato - 2

Onion - 1

Green chilli - 1 (adjust)

Chilli Powder - 1/4 tsp

Coriander Leaves - 3 tbs

Salt - to taste

Garam masala - 1 big pinch

Turmeric - a pinch

For Dough:

Wheat Flour - 1 1/2 cups

Maida - 2 tbs (optional)

Salt - to taste

Oil - 1 tbs

Omam / Ajwain - 1 pinch (optional)

Water - to knead

Method:

Mix wheat flour, maida, salt and oil and ajwain. Knead well by adding water. Make a smooth dough. Keep covered for half an hour.

In the mean time, boil the potato with 1/4 tsp salt. Once done, peel off the skin and mash the potatoes. Chop onion and green chilli into fine pieces.

In a bowl add mashed potatoes, onion, green chilli, garam masala powder, turmeric powder, salt, chilli powder and coriander leaves. Mix them well.

Heat a tawa. Take a big lemon sized ball of dough, Flatten it little and keep 1 tbs of potato mix at the center. Cover and roll the dough. ensure that the filling is not coming out.

Drizzle little oil in the tawa. Place the rolled parata. Cook on both the side. Drizzle oil on both the side. Once done serve hot with a piece of butter on top along with curd and pickle.

Instant tomato pickle:

I have not followed any procedure for this recipe. This is purely my version of preparing tomato pickle :)

Ingredients:

Tomato - 250 grams

Chilli Powder - 3 tsp (adjust)

Salt - 2 tsp (adjust)

Gingelly oil - as required

Fenugreek Seeds Powder- 1/4 tsp

Mustard Seeds - 1/2 tsp

Method:

Chop the tomatoes into very fine pieces. In a bowl add chopped tomatoes, chilli powder, salt, 1 tsp of gingelly oil. Combine well by using a dry spoon. Keep this mixture covered for an hour.

After an hour mash the mixture slightly. Heat a pan (preferably heavy bottomed pan. I used sauce pan). Add 4 tbs of gingelly oil and add the mixture to it. Mix well and cook on a medium flame, stirring in between till the oil separates from tomato. Add Fenugreek powder. Mix well and cook for another 2 minutes on low flame.

Turn off the heat. Once it comes to room temperature, store it in a clean dry container.

Note:

Spice and salt level can be adjusted according to one's taste level.
I have not made this in bulk quantity, hence not sure about the shelf life.

Cabbage Bonda

2011-05-01T13:23:00.000+05:30

Ingredients:

Cabbage - 250 grams
Green Chilli - 2 (adjust)
Onion - 1 (small - optional)
Curry Leaves - 3 strings
Gram Flour / Besan - 1/4 cup
Rice flour - 1 1/2 tbs
Corn Flour - 2 tsp (optional)
Chilli Powder - 1/2 tsp
Salt - to taste
Coriander Leaves (chopped) - 1 tbs
Water - as required
Oil - for deep frying

Method:

Chop the cabbage into thin pieces. Chop Onion, Green chilli.

In a bowl add gram flour, Rice Flour, Corn flour, Chopped cabbage, onion, green chilli, curry leaves, coriander leaves, chilli powder and salt.

Mix well without adding water and add water little by little. The consistency should be in such a way that we should be able to make small balls out of it.

Heat a wok. Add oil for deep frying. Once the oil is hot enough, reduce the flame and make desired size of balls and place it in the oil. Cook on a medium flame till it turns brown and crispy.

Once done, remove it and place it in a absorbent paper or in a kitchen towel to remove excess oil. Serve hot with tomato ketchup or as it is.

Note:

Adjusting the flame is important in any deep fry cooking.
It is advisable to make small balls.
Corn flour enables crispiness and onion will give nice flavor with cabbage, but these are optional.

Carrot Juice

2011-04-30T15:36:00.001+05:30

Weather is getting hotter, day by day. During this hot summer (agni nakshatram also nearing) even plain cold water looks refreshing to me, so no question about how fresh juices will be. I had more carrot at stock so decided to prepare carrot juice.

When my elder sister was pregnant, I was doing my schooling. My mother will give her all the good and nice food which is good for health. She would give 75% of vegetables and leafy veggies for lunch along with 25% rice. My sister would cry to eat, though she enjoyed everything.

My duty is to give her carrot juice thrice a week. For preparing this my mother would insist me to go to market to get fresh carrots. And I enjoyed the cycle ride to the market :)

Ingredients:

Carrot - 200 grams

Sugar - to taste

Lemon Juice - From one lemon

Salt - a small pinch

Water - as required

Method:

Peel off the skin and cut the carrot into pieces and grind finely in a mixie with enough amount of sugar and water. Strain it and squeeze the pulp nicely with a help of spoon so that all the juices will come out. Add lemon juice. Mix well and serve chilled.

My mother will not strain it and will grind to a very fine paste. That will give little thicker consistency. I prefer the above method.
Water and sugar level is based on one's taste.
It tastes better when serve chilled :)

I am sending this recipe to Healthy Recipe Hunt - 3 by Kurinji

Vegetable Upma

2011-04-29T19:14:00.000+05:30

I hope no introduction is required for this recipe. It has the following quality:

Easy
Tasty
Can be made in a Jiffy
Comfort Food

I am not sure which is the perfect accomplishment for this - may be coconut chutney. But, I have a strange habit of having this with either pickle or thick curd. Anybody is there like me?!!?!!

Ingredients:

Rava - 2 cups
Chopped Mixed Veggies - 1 cup (adjust)
Onion - 1 large
Green Chilli - 2 (adjust)
Coriander Leaves (chopped) - 1 tbs
Salt - to taste
Lemon Juice - 3 tbs (optional)

to temper:
Oil - 3 tbs (when it comes to upma I use extra oil)
Mustard Seeds - 1/2 tsp
Urad Dhal - 1/2 tsp
Jeera - small pinch (optional)
Curry Leaves - 1 string

Method:

Heat a pan. Dry roast rava till aroma comes from it. It should not change the color. Keep aside. Chop onion and cut the green chillies.

In the same pan add oil, mustard seeds, once it splutter add urad dhal and jeera. Saute for 5 seconds. Add curry leaves and green chilli. Saute for 5 seconds.

Add chopped onion. Cook for a minute. Add the veggies. mix well. Add 1/2 tsp of salt and cook till the veggies turn soft. Add 4 cups of water and enough salt.

When the water starts boiling, add rava to the water. You need to take care here by stirring continuously while adding rava. Otherwise lumps will form.

Stir till it comes to desired consistency. Add chopped coriander leaves and lemon juice, combine well. Serve hot.

Dabeli Masala

2011-04-28T13:59:00.000+05:30

Ingredients:

Red Chilli - 4
Pepper - 1 tsp
Cloves - 4 or 5
Star anise - 2
Bay Leaves - 2
Cardamom - 2 (de-skinned)
Cinnamon - 2 inch stick
Coriander deeds - 2 tsp
Fennel seeds - 1 tsp

Method:

Dry Roast all the ingredients. Cool and grind to a fine powder. Store in a air tight container.

Dabeli

2011-04-28T13:36:00.003+05:30

Nobody will believe if I say I am trying to do this recipe since 2008. Finally..... I did it. Especially I wanted to do this dish for my husband (who is brought up in Gujarat).

After a detailed (!!!) analysis of blogs, websites, I prepared it. Making and assembling is a tedious process but I felt it is worth a try when I took the first bite.

I must say that the original colour the dish had and the photo colour is different because of the poor light :(

Ingredients:

For stuffing:

Potato - 4

Onion - 1 (small)

Dabeli Masala - 1 tbs (adjust)

Sugar - 1 tsp

Amchur Powder - 1 pinch

Salt - to taste

Oil / Ghee - 2 tsp

For Green chutney and Sweet chutney, I followed Sailu's blog.

Click here for Dabeli masala recipe.

Ingredients for assembling:

Pav buns - 6

Butter - For toasting

Peanuts - 1/4 cup (roasted and de-skinned)

Sev - 1/2 cup

Onion - 1 (finely chopped)

Coriander leaves - 3 tbs (finely chopped)

Pomegranate Seeds - 2 tbs (optional)

Method:

Cook and mash the potatoes. Chop Onion. Heat a pan. Add oil / ghee. Add onion. Once it is cooked add mashed potatoes, Dabeli masala, Salt, Amchur Powder, Sugar and combine well. Cook for 3-5 minutes and keep aside.

Slit the pav bun as we do for pav bhaji. Apply butter and toast. (you may omit this part and go ahead with fresh pav but, it is recommended).

Assembling:

Layer 1 - Green chutney

Layer 2 - Sweet Chutney

Layer 3 - Potato masala (Make it a thick layer)

Layer 4 - Sweet chutney

Sprinkle Peanuts, Pomegranate seeds, chopped onion, sev and coriander leaves and serve.

Aloo Gutka

2011-04-28T13:00:00.000+05:30

I am a regular viewer of NDTV Good Times channel, especially the cookery shows. The recipe which I am posting now is from Chak le India show by Chef Aditya Bal.

It’s a Kashmiri cuisine. Extremely simple, extremely easy and extremely tasty as well.

Serves: 2

Ingredients:

Aloo / Potato / Urulai Kilangu – 4 (Medium Size)

Jeera – 1 tsp

Mustard Seeds – ½ tsp

Chilly Powder – 1tsp

Turmeric Powder – ½ tsp

Coriander Powder – ½ tsp

Salt – to taste

Water – 4 tbs

Coriander Leaves (Chopped) – 1 tbs

Oil – 1 tsp

Method:

Boil the potatoes till it is 75% cooked. Remove the skin and cut into desired size.

Heat a pan. Add oil and then Mustard seeds & jeera. Once it’s splutter, add all the powder and stir in low flame for 5 seconds. Add the water and boil for 2 minutes in low flame. Ensure that it won’t get burned. If it is necessary add little water.

Now add the potatoes and stir in such a way that the spices get well coated with the potato and at the same time potato should not break. Add salt. Cover and cook in low flame for 3-5 minutes till the water get absorbed by potato, stirring in between. When the potatoes started turning crisp, turn off the heat.

Add chopped coriander leaves and serve.

Parangikkai Thogayal (Pumpkin Chutney)

2011-04-21T16:12:00.002+05:30

I was born in a village and was there till I complete my 5th Standard. During summer holidays we would be going to our grand parents' place which also a village. So, I have tasted almost all village special dishes and we will be getting farm fresh vegetables those days.

My grand father used to say only Naattukkai (நாட்டுக்காய்) (veggies like pumpkin, ash gourd, plantain, bitter gourd, drumstick, ridge gourd etc.) is good for health and he prefers that only than veggies like carrot, beans, cauliflower etc.

When we visit their place, our lunch will consist of Rice, Sambar, Thogayal, Poriyal, Rasam, Curd, Vadaam and Pickle. One must really feel sleepy after lunch :)

Pumpkin Thogayal is one of my favourite and it is easy to prepare too.

Ingredients:

Pumpkin - 1/4 kg

Tamarind - Marble size

Urad Dhal - 3 tbs

Mustard Seeds - 1 tsp
Red Chilly - 4 (adjust)

Salt - to taste

Oil - 2 tsp

Method:

De-skin the pumpkin and cut into small pieces. Heat a pan add 1 tsp of oil and add the mustard seeds, urad dhal. Saute till the urad dhal becomes golden brown. Add red chilly and saute for 10 seconds. Turn off the heat and keep it aside. In the same pan add 1 tsp of oil and add pumpkin and cook in medium heat till soft.

Once it comes to room temperature add pumpkin, the Dhal mix, Tamarind and salt into a mixer and grind to a smooth paste.

Serve with hot rice, topped with gingelly oil and enjoy.

Sponge Dosai

2011-04-14T13:59:00.004+05:30

When I was going through Rak's Kitchen, I saw this recipe. Since I did not have any plan for the dinner, I decided to prepare it for dinner.

Thanks to Rajeswari and Mallika Badrinath :) It came out well. I served it with spicy tomato garlic chutney.

Here is the link

http://www.rakskitchen.net/2009/09/sponge-dosa.html.

Happy Tamil New Year

2011-04-14T13:02:00.000+05:30

Wish you all a very happy new year.

My parent having a habit of spending this day in a temple (Murugan Temple, Chettikulam). We used to reach previous day night itself since my father is the in-charge for the Ganapathy Homam on Tamil new year day. After spending almost the whole day in temple, we would reach home in the late evening.

Why I am saying all this is we did not get the chance to cook special food on new year day at home. After marriage I started cooking the traditional food on this day.

Today the menu was Mango Pachadi, Drumstick Sambar, Plantain Podimas, Rasam, Moong Dhal Payasam, Kadalai Paruppu Vadai & Curd.

Kadalai Paruppu (Bengal Gram) Vadai

2011-04-14T12:42:00.003+05:30

This recipe is on my own. This may or may not match the traditional way of making Paruppu Vadai :)

Ingredients:

Kadalai Paruppu / Bengal Gram - 1 cup

Onion - 1

Red chilly - 1

Ginger - 1 inch piece

Saunf / Sombu - 1 tsp

Pudhina Leaves (Chopped) - 2 tbs

Coriander Leaves (Chopped) - 3 tbs

Curry Leaves - 2 strings

Salt - to taste

Oil - for Deep Frying

Method:

Soak Bengal gram in enough water for 2 hours. Chop the onion.

Take 3 tbs of Bengal gram and keep it aside. Grind the remaining Dhal along with red chilly and ginger without adding water. You may add very little water if the mixture is too tight.

In a bowl add the dhal mixture, soaked dhal, onion, Fennel Seed, Pudhina, coriander, Curry leaves and salt. Mix well.

Heat oil in a pan. Take a lemon size ball from the mixture. Flatten with your finger / in your palm. Once the oil is hot enough reduce the flame and place the vadas carefully. Cook both the side in medium heat till it becomes golden brown in colour. Remove from pan and serve hot.

Paasi Paruppu (Moong Dhal) Payasam

2011-04-14T12:22:00.004+05:30

Ingredients:

Moong Dhal - 3/4 cup

Jaggery - 1 cup

Milk - 3 cups

Salt - a pinch

Ghee - 1 tbs

Cashew nut & Dry Grapes - 2 tbs

Cardamom Powder- 1 big pinch

Coconut (grated) - 2 tbs

Method:

Dry roast the moong dhal for 2 minutes till the aroma comes out. Cool and cook till it becomes soft.

Boil the milk and let it reduce to 3/4th of its quantity. Add cooked moong dhal and mix well. Crush the jaggery and add it to the milk, dhal mixture and combine well. Let it boil for 15-20 minutes. Stir once in a while. Add salt.

Heat a small pan. Add ghee. Fry Cashew nuts till it becomes golden brown in colour. Add dry grapes coconut and immediately switch off the heat. Mix this along with cardamom powder to the payasam. Serve warm or chilled.

Note: You can prepare syrup out of jaggery and use instead of adding it directly.

Cucumber, Mango & Moong Dhal Salad

2011-04-13T09:23:00.002+05:30

Ingredients:

Moong Dhal - 1/4 cup

Cucumber - 1

Mango - 100 grams

Salt - to taste

Coriander leaves (chopped) - 1 tbs

Method:

Soak Moong Dhal in enough water for 20 - 30 minutes. Chop the cucumber and mango into small pieces.

In a bowl add soaked moong dhal (without water), cucumber, mango, salt and coriander leaves. Toss well and serve.

Panakam

2011-04-12T22:44:00.001+05:30

Ingredients:

Jaggery - 250 grams

Ginger - 1 inch piece

Cardamom - 2 pods

Lemon (optional) - 2 tbs

Water - as required (based on the sweetness of jaggery)

Method:

Dissolve the jaggery in water. Crush the ginger and cardamom and add it in the jaggery water. Add the lemon juice. Mix well till the jaggery get fully dissolved in water. Filter it and serve chilled or at room temperature.

Happy Rama Navami

2011-04-12T12:29:00.004+05:30

Happy Rama Navami to all. Good to have the cool Panakam, Buttermilk and Cucumber, Mango & Moong Dhal Salad in this hot summer. Thanks to Lord Sri Ram :)

The best Panakam I ever had was the one prepared by my paternal grand-mom. While preparing Panakam, I cherished the memories of my childhood that I spent with her. Hope she would bless me from heaven.

Vazhakkai (Plantain) Poriyal

2011-04-08T16:40:00.004+05:30

One of my favorite dishes. Regular menu on no moon day (Amavasya). Simple yet tasty dish.

Serves: 2

Ingredients:

Plantain (small) – 2

Red Chilly (dry) – 2

Turmeric Powder – ¼ tsp

Salt – to taste

Oil – 2 tsp

Mustard seeds – ½ tsp

Urad dhal – ½ tsp

Curry leaves – 2 strings

Coconut (Grated) – 2 tbs

Method:

Roughly remove the skin of plantain and cut into small pieces and place it on salted water.

Heat a pan. Add oil, mustard seeds and urad dhal. Once its splutter add red chilly (broken) and curry leaves. Stir for 2 seconds and add plantain, turmeric powder.

Sprinkle little water and stir well. Add salt. Cover and cook till the plantain becomes soft. Do not over cook.

Add the grated coconut and serve.

Note: while chopping the plantain, wet your hand and apply salt all over. Otherwise hands will become dark and sticky.

Lunch Box Series # 2

2011-03-31T10:41:00.004+05:30

We are getting fresh and tender Brinjals from our nearby Rythu Bazar. It is one of the favorite veggies for both my husband and me.

After Baingan ka Bartha, Brinjal Stir Fry it's time for Vaangi Baath now.

Ingredients:

Brinjal - 1/4 kg

Onion - 1

Curry leaves - 2 strings

Coriander leaves - 1 string (chopped)

Turmeric Powder - 1/4 tsp

Salt - to taste

Lemon - 1

Roasted, de-skinned Peanuts - 2 tbs

Oil - 2 tbs

Mustard Seeds - 1/2 tsp

Urad Dhal - 1/2 tsp

For Masala Powder:

Coriander Seeds - 3 tbs

Channa Dhal - 2 tbs

Urad Dhal - 2 tsp

Pepper - 1 pinch

Jeera - 1 pinch

Grated Coconut (optional) - 1 tsp

Dry Red Chilly - 5 to 6 (Adjust)

Method:

Cut the brinjal and soak it in salted water. Slice the Onion.

Dry roast all the ingredients separately, given under masala powder heading. Make sure that you won't burn them. Cool and make a powder out of it.

Heat a pan. Add oil and mustard seeds. Once it starts splutter, add urad dhal, saute for 5 seconds. Add curry leaves and onion, cook for 2 minutes. Add brinjal and mix well. Add salt, turmeric Powder and combine. Drizzle little water, cover the pan and cook on a medium heat for about 5 minutes, stirring in between.

Add the masala powder and combine well. Add peanuts and cook for 2-4 minutes. Add this with cooked white rice along with lemon juice and mix well.

Serve with raitha / pappad.

Coconut Chutney

2011-03-30T20:30:00.002+05:30

Ingredients:

Coconut (grated) - 3/4 cup

Fried Gram Dhal / Pottukadalai - 1/4 cup

Green Chilly - 3

Ginger - 1/2 inch piece

Salt - to taste

for tadka:

Oil - 1 tsp

Mustard Seeds - 1/2 tsp

Urad Dhal - 1/2 tsp

Curry Leaves - 1 string

Method:

Grind Coconut, Green Chilly, Fried Gram Dhal, Ginger and Salt by adding little water.

Heat a small pan. Add oil and Mustard seeds, Once it splutter add urad dhal and saute for 5 seconds. Turn off the heat and add curry leaves when the oil is still hot and pour this to chutney.

Enjoy with Idly, dosa, Pongal etc.

Rava Idly with Coconut Chutney

2011-03-30T20:01:00.004+05:30

Deciding what to prepare for dinner is a little confusing and time consuming job for me. I would have decided one dish in the afternoon but by evening i would have changed my decision twice or thrice. Around 6 o'clock in the evening, the decision making process will come to an end.

Today's options

~ Poori with Channa Masala

~ Onion Rava Dosa

~ Pongal with sambar and coconut thogayal

~ Aloo Paratha

And finally I ended up in preparing Rava Idly :) Here is the simplest version of rava idly.

Ingredients:

Rava - 2 cups

Green Chilly - 2

Cashew Nuts - 10

Coriander Leaves - 5 Strings

Curry Leaves - 5 Strings

Urad Dhal - 1 tsp

Channa Dhal - 2 tsp

Mustard Seeds - 3/4 tsp

Ginger - 1 inch

Curd - 1 cup

Salt - to taste

Oil - 4 tbs

Method:

Chop Green Chilly, Cashew Nuts, Coriander Leaves, Curry leaves and ginger.

Heat a pan. Add 2 tbs oil and Mustard seeds. Once it splutter, add channa dhal and after 5 seconds urad dhal and cashew nuts. Add Green Chilly and ginger. Saute for 5 seconds. Add rava and turn off the heat. Give it a nice mix. Beat the curd.

Add Curd along with 2 tbs oil, curry leaves and coriander leaves to the rava mixture. Mix nicely, almost like beating the idly batter. If you find the batter is very thick add little water it should be in idly batter consistency. Let it rest for 15 - 20 minutes.

Pour the mixture to idly plate and cook for 15 - 20 minutes. Once done Serve hot with Coconut chutney or chutney of your choice.

Note:

~ I have not used Baking soda or eno fruit salt hence i used extra oil.

~ You may keep strings of grated carrot on idly plate and on top of that you can pour the batter.

Samosa

2011-03-30T15:47:00.006+05:30

Samosa ~ All time favorite. How many varieties... Potato, Onion, Mixed Veg., and goes on.

For a long time, i was under the impression that preparing samosa is rocket science ;) Not only samosa but also many other dishes.

When I quit my job and started to be at home I started doing rocket science :) and I came to know cooking is not rocket science (thanks to Ritu Dalmia for the wordings).

Hot Samosa with nice tea and favorite program on TV – heaven at home.

I prepared these Samosas when India vs. South Africa match was on. Match + Samosa + Tea = big enjoyment.

Ingredients:

For Samosa Pattis:

Maida / all purpose flour - 2 cups

Omam / Ajwain - 1/4 tsp

Salt - 3/4 tsp (adjust)

Oil - 2 tbs

Water - to knead

for filling:

Potato - 3

Fresh Peas - 100 grams

Onion - 1

Jeera - 1/4 tsp

Chilly Powder - 1 tsp (adjust)

Garam Masala Powder - 1/4 tsp

Turmeric Powder - 1/4 tsp

Salt - to taste

Oil - 1 tbs

Oil - for deep frying

Method:

Mix Maida, ajwain, salt and oil. Give it a nice mix without water and start adding water slowly to knead the dough. It should not be too loose. Little tight dough will absorb less oil. Cover it and keep aside.

Boil the Potatoes and peel the skin off and crumble it. Boil the peas as well.

Heat a pan. Add oil and jeera. Once it splutter add finely chopped onion. Saute for a minute. Add potatoes, peas, turmeric powder, chilly powder, salt and garam masala powder. Combine well and cook for 2 minutes. Turn off the heat and let it come to room temperature.

Meanwhile, take a ball out of the dough, roll it to a big circle. it should be as thin as we roll for phulka. Cut it to half circular pieces. Keep the mixture inside and fold it to samossa shape.

Seal the edges with the help of water and press firmly so that it will not come out when deep frying.

Once you complete with the process with entire dough. Heat oil for deep frying. When it comes to a medium heat, add slowly the prepared samosa to oil. Cook on a medium heat till it becomes golden colour by turning around - enabling the samosas to cook evenly.

Once it's done, transfer it to Kitchen towel / tissue paper and serve hot with a cup of tea / coffee.

Lunch Box Series # 1

2011-03-30T15:35:00.000+05:30

The main advantage in lunch box recipes is that I can post photos taken in sunlight :)

Also, since I have to pack lunch for my husband, I used to finish my cooking in the morning itself so that I need not spend time in kitchen while the sun is doing his duty properly :)

Today I prepared Ladies Finger (Vendaikkai) Sambar, Simple Brinjal (Kathirikkai) Stir Fry and Curd Rice.

Vendaikkai Sambar

Ingredients:

Ladies Finger - 10 (small)

Onion - 1

Tomato - 2

Tamarind - Gooseberry Size

Green Chilly - 2

Sambar Powder - 1 and 1/2 tsp

Asafoetida - 1 big pinch

Coriander Leaves (chopped) - 1 tbs

Hing (Perungayam) - 1/4 tsp

Salt - to taste

To Temper:

Mustard Seeds - 1/2 tsp

Urad Dhal - 1/2 tsp

Fenugreek Seeds - 1 pinch

Curry Leaves - 1 string

Oil - 2 tbs

Method:

Soak Toor Dhal for 10 minutes and cook with enough water and 1/4 tsp of turmeric powder till it become soft. Chop onion, tomato and green chilly. Soak tamarind in enough water.

Heat a pan. Add oil and mustard seeds. Once it starts splutter add urad dhal, fenugreek seeds, curry leaves and saute for 5 seconds. Add onion and green chilly, saute for 2 minutes on medium flame. Add ladies finger and tomato. Add little salt, turmeric powder and cook for 2 minutes. Add water to enable ladies finger to cook (use the excess water in cooked toor dhal). Afetr 3-4 minutes. Mix the tamarind with water, filter and add the tamarind water, mix well. Add hing. Let it boil for 2-3 minutes. Mash the cooked toor dhal and add 1 cup of water. Add this to pan. Add sambar powder, enough salt and combine well.

Let it boil till you get the desired consistency. Once it is done mix 1 tbs of chopped coriander leaves and serve with white rice.

Brinjal Stir Fry:

Ingredients:

Brinjal - 1/4 kg

Oil - 1 tbs

Mustard seeds - 1/4 tsp

Urad Dhal - 1/2 tsp

Chilly Powder - 3/4 tsp (adjust)

Turmeric Powder - a pinch

Curry Leaves - 1 string

Salt - to taste

Coriander leaves - to garnish

Method:

Slice the Brinjal lengthwise. Soak it in salted water to avoid the colour change.

Heat a pan. Add oil and mustard seeds. Once it splutter add urad dhal, saute for 5 seconds. Add curry leaves and immediately add the brinjal without water.

Mix well for a minute on high flame. Reduce the flame, add salt, turmeric powder and chilly powder. Mix well and cover the pan and cook for 10-15 minutes stirring in between to avoid burning.

Once it is done garnish with chopped coriander leaves and serve.

Sambar Podi

2011-03-30T10:11:00.006+05:30

The Sambar Podi recipe I am posting now is the one I learnt from my Mom-in-law. The same which is prepared at my mother's place does not include Dry Red Chilly and turmeric sticks. Instead she use chilly powder and turmeric powder while cooking.

Ingredients:

Dhania / Coriander Seeds - 500 grams

Dry Red Chilli - 250 grams

Toor Dhal - 150 grams

Channa Dhal - 150 grams

Fenugreek Seeds - 50 grams

Pepper - 50 grams

Jeera - 1 tbs

Turmeric (we use 'Virali Manjal' - the turmeric stick) - 3 small sticks

Method:

Dry roast all the ingredients separately. However, you may use a big drop of oil for Red Chilly. Once it comes to room temperature, grind all the ingredients together to a fine powder consistency and store it in a air tight container.

Note: If you are not getting the turmeric sticks, you can omit that and when you do sambar you can directly add turmeric powder.

If you find difficult to grind bulk quantity at home, you can send it to a flour mill.

While dry roasting the ingredients, we need not roast them to brown colour. It is enough to heat them nicely.

Fruit Salad

2011-03-29T10:53:00.003+05:30

Summer in Hyderabad - No need to explain... that too with the power cuts :(

To manage that one should change the intakes. Starting from the vegetables which has watery content, lots of fruits and water.

I prepared this salad on one of these sunny day. Actually fruit salads are easy to prepare, good and tasty to eat and very importantly, it is very good for health.

Actually today I thought of preparing oats porridge and fresh orange juice for breakfast but I realised that I am not having enough milk :( hence ended up in preparing fruit salad for breakfast.

Chop the fruits (I used Banana, Apple, Orange and Seedless Dates) into bite sized pieces. Add a very small pinch of salt, Pinch of chat masala and if you prefer, add a table spoon of honey. Toss well and serve chilled or at room temperature.

Apple Milkshake

2011-03-26T23:11:00.003+05:30

Ingredients:

Apple - 1 (small)

Milk - 1/2 litre

Sugar - to taste

Crushed ice / ice cube - acc. to your preference

Method:

In a juicer / blender add all the ingredients except ice cubes and blend it well. transfer it to the serving glass and top it with crushed ice / ice cubes. Serve chilled.

I prefer the apples with its skin. You may remove it if you do not like it. I usually blend well till the stage where it does not need to be filtered.

Kadi

2011-03-18T19:33:00.003+05:30

Ingredients:

Curd – 200 ml

Chick pea flour / besan – 3 tsp

Chilli powder – ½ tsp

Coriander powder – ½ tsp

Turmeric powder – a big pinch

Salt - ¼ tsp

Jaggery (grated) or sugar – 3 tbs (adjust acc. to your taste level)

Water - 1 cup

For tadka:

Oil – 1 tsp

Fenugreek seeds – ¼ tsp

Mustard – ¼ tsp

Method

Mix all the ingredients, except tadka ingredients.

Make sure that the mix is without any lumps.

Heat the oil. Add mustard seeds. When it starts popping add fenugreek seeds and the curd mix.

Cook till one boil stage and turn off the heat.

Serve with kichdi.

Kichdi

2011-03-18T19:17:00.005+05:30

Soon after our marriage, I had been to my in-laws place in Baroda where I had kichdi in a Gujarati restaurant for the first time and I hated the dish.

After 2 months when I was in the process of learning cooking from my Mother-in-law I learnt kichdi as well (thought of preparing only to my husband as he liked it very much).

One fine day I prepared it for dinner and I swear it tasted well -after all it was prepared with lots of love - :). From then it’s being the regular menu in our dinner.

Vegetable Kichdi (more or less same as bisi bele bath)

Serves: 2

Ingredients

Rice – 1 cup

Toor Dhal – ½ cup

Mixed veggies – 1 cup (I use carrot, beans, potato & peas)

Onion – 2

Tomato (big) – 1

Cinnamon stick – 1 inch

Clove – 2

Chilli powder – 1 tsp (adjust)

Green Chilly – 1 (slit length wise)

Turmeric powder – ½ tsp

Coriander powder – ½ tsp

Salt – to taste

Coriander leaves – for garnishing

Ghee – 2 tbs

Method

Wash and soak rice & toor dhal together for 20 minutes.

Cut the onion and tomato.

Heat oil in a pressure cooker and add cinnamon stick & clove.

When it sizzles add onion. Sauté for a minute.

Add tomato. Cook for a minute and add mixed veggies and green chilly.

Cook for about 5-6 minutes in medium flame. Add chilli powder, turmeric powder, coriander powder, salt and mix well.

Add soaked rice, dhal and 4 cups of water (adjust according to your rice. Add 1 and ½ to 2 cups of water than usual).

Cover the lid and leave for about 5-6 whistles (as you do for pongal).

Once done mix well with 2 tbs of ghee and garnish with coriander leaves and serve hot with kadi.

Poori for Chat items

2011-03-16T17:56:00.005+05:30

Being at home is little boring - especially in the afternoons :(

So will always be thinking of preparing snacks for the evening. Today I planned to prepare Gol Gappa aka Pani Poori.

I simply followed the recipe from Sailu's blog and now posting the pictures. Thanks to Sailu.

Mor (Buttermilk) Kuzhambu

2011-03-08T11:46:00.002+05:30

Serves: 2

Ingredients:

Curd (sour) – 2 cups

Ladies finger or ash gourd – ½ cup

Toor Dhal – ½ cup

Rice – 1 tsp

Grated Coconut – ¼ cup

Ginger – 1 tbs

Jeera – 1 tbs

Turmeric Powder – ½ tsp

Salt – to taste

Green Chilly – 3

Curry leaves – 2 strings

Mustard seeds – 1 tsp

Urad dhal – ½ tsp

Jeera – ¼ tap

Red chilly – 1 (optional)

Oil or ghee – 1 tbs

Method:

Whisk the curd and keep aside. Soak Toor dhal and rice for ½ an hour.

Grind soaked toor dhal, rice, coconut, ginger, jeera, Green Chilly, turmeric powder with ¼ tsp of salt.

Mix it with the whisked curd. Add water and salt and make this mixture to desired consistency.

Heat a pan. Add oil or ghee. Add mustard seeds, urad dhal and jeera. Once it is splutter add curry leaves and red chilly. Immediately add ladies finger or ash gourd. Cook with ¼ tsp of salt. Once it is cooked, add the mixture with this and stir well.

This should not boil too much. Bring to one boil and switch off immediately. Serve with hot rice.

Aloo Bonda

2011-03-07T11:09:00.004+05:30

Serves: 2

Ingredients

For stuffing:

Potato - 4

Green Chilly or Chilly Powder - 1 tsp

Turmeric Powder - ¼ tsp

Salt - to taste

Coriander leaves (chopped) - 1 tbs

For batter:

Besan flour - ½ cup

Rice flour - ¼ cup

Corn flour (optional) - 2 tsp

Salt - to taste

Chilly powder - 1 tsp

Asafoetida - ¼ tsp

Oil - for deep frying

Method:

Boil the potatoes and peel off the skin. Mix Chopped green chilly or chilly powder, turmeric powder, salt and coriander leaves with potato and mash them together. Make desired size ball out of this mixture.

Mix all the ingredients of batter except oil with little water. Heat the oil in a pan.

When it is hot enough, dip the balls in the batter and place it in the oil. Cook in medium or low flame for about five minutes. Turn occasionally. Once done, serve hot.

Note: since we are adding salt in stuffing and in the batter, make sure that it doesn't go salty.

It is important to adjust the flame during frying.

Vermicelli / Semiya Upma

2009-12-25T15:47:00.003+05:30

My favorite easy-to-prepare dish. Love them with vegetables.

Serves: 2

Ingredients:

Vermicelli – 3 cups

Mixed Veggies – 1 ½ cups (Carrot, beans, potato)

Onion – 2

Green Chilli – 3 or 4

Curry leaves – 2 strings

Coriander (chopped) – 1 tbs

Oil – 1 tbs

Ghee – 1 tsp

Mustard seeds – ½ tsp

Channa Dhal – 1 tsp

Urad dhal – ½ tsp

Salt – to taste

Method:

Heat ghee in a non stick pan. Add vermicelli / semiya.

Fry till it turns golden brown stirring continuously. Keep aside.

Slice the onion. Chop the vegetables and split the green chilli.

Heat oil in the same pan. Add mustard seeds and when it popping out add channa dhal, urad dhal and curry leaves.

Add onion. Cook for 2 minutes.

Add the vegetables and sauté for 3-5 minutes. Add salt.

Add 4 ½ cups of water.

When it starts boiling add coriander leaves, vermicelli / semiya and mix well.

Cover the lid and cook on the medium heat, stirring in between.

Once it is done turn off the heat.

Serve hot as it is or with chutneys of your choice.

Methi Paneer

2009-12-22T10:50:00.005+05:30

I bought Paneer a week ago, thought of preparing Palak Paneer. But I could not get the fresh palak and I am bored with paneer parata. So decided to prepare something else. While going through Sailu’s blog I saw the methi murgh recipe, which looked great and I replaced the chicken with paneer.

I did not get the color which her recipe has :( but, I swear it tasted awesome :) The flavor of methi made the recipe a finger licking good. I liked it very much and blogging it now.

Serves: 2

Ingredients:

Paneer - 200 gms

Methi leaves - 1/2 cup

Onion (medium) - 2

Tomato Puree - 1/4 cup

Curd - 2 tbs

Green chilli paste - 3/4 tsp

Ginger garlic paste - 1/2 tsp

Red chilli powder - 1/2 tsp

Coriander powder - 1 tsp

Jeera (cumin) Powder - 1/2 tsp

Garam Masala Powder - 1/4 tsp

Cashew nut Paste - 1 tbs

Salt - to taste

oil - 5 tsp

Method:

Cut the onion and saute in little oil till it turns brown.

Heat 1 tsp of oil and fry the methi leaves for 3-4 minutes.

In both the above processes make sure that you did not over cook it.

Cut the paneer into 1 inch cubes and saute in 1 tsp of oil/ghee for 2 minutes. Turn off the heat and keep aside.

Grind the onion and in the last round of grinding add the curd.

Heat oil in a vessel. Add ginger garlic paste and green chilli paste. Cook for 2 -3 minutes.

Add chilli powder, coriander powder, cumin powder and mix well.

Add tomato puree. Cook for a minute. Add Onion & curd mix. Cook for 4-5 minutes.

Add paneer cubes, methi and mix gently.

Add cashew nut paste, garam masala powder, salt and 1/4 cup of water.

Combine well and cook till you get the desired consistency.

Serve hot with chappathis/rotis.

Jeera Rice

2009-12-20T14:56:00.004+05:30

Basmati Rice – 1 ½ cups
Jeera (Cumin Seeds) – 1 tbs
Cinnamon – 1 inch
Cardamom – 2
Clove – 2
Butter / Ghee – 2 tsp
Salt – ½ tsp

Method:

Wash and soak the rice for 20-30 minutes.

Heat a pan and add butter/ghee.

Add cinnamon, cardamom clove and cumin seeds. Sauté for 10-15 seconds.

Add the soaked rice, salt and gently mix once.

Add 2 cups of water and let it boil.

When it started boiling, cover the lid and cook till it is done.

If on cooker leave 2 whistles.

Serve hot with any curry of your choice.

Dhal

2009-12-16T12:09:00.005+05:30

Serves: 2

Ingredients:

Yellow Moong Dhal – 150 gms

Onion (medium) – 2

Tomato – 2

Green Chilli – 2

Curry leaves – 1 string

Coriander leaves (chopped) – 2 tbs

Chilli Powder – 1 tsp

Coriander powder – 1 tsp

Turmeric powder – ½ tsp

Salt – to taste

Oil – 1 tbs

Cumin seeds – 2 tsp

Method:

Wash and cook the moong dhal along with the turmeric powder till it becomes soft. (Leave 5 whistles if on pressure cooker).

Chop the onion and tomato.

Heat the oil in a pan and add cumin seeds, curry leaves and onion, one by one.

Sauté for 3 minutes and add tomatoes. Cook for 3-4 minutes.

Add chilli powder, coriander powder, salt and mix well.

Add cooked moong dhal. Add a cup of water.

Cook until you get the desired consistency.

Garnish with coriander leaves and serve.

Note: you can add 1 tsp of ginger garlic paste, if you prefer.

Potato Stir Fry

2009-12-15T10:34:00.005+05:30

Potato - the all time favorite. The recipe which I am posting now is a simple but tasty one. It will take less time to prepare.

Serves: 2

Ingredients:

Potato (medium) - 6

Oil - 1 tsp

chilli powder - 1 tsp

Turmeric powder - a big pinch

Salt - to taste

Method:

Chop the potatoes into 1/2 inch cubes.

Heat the oil in a non-stick pan and add the potatoes.

Stir for a minute in high flame.

Simmer and cover the lid. Cook for 5-7 minute stirring in between.

Add chilli powder, turmeric powder, salt and stir on high flame for about two minutes.

Turn off the heat and garnish with coriander leaves.

Keerai Kootu (Palak with Toor dhal)

2009-12-14T15:17:00.002+05:30

Serves: 2

Ingredients:

Palak – 3 cups (cleaned, washed and chopped)

Toor dhal – ¼ cup

Onion – 1

Cumin seeds – ½ tsp

Dried Red chilli – 2

Chilli powder – ½ tsp

Turmeric powder – ½ tsp

Salt – to taste

Oil – 1 tbs

Mustard seeds – ¼ tsp

Method:

Cook the toor dhal until soft with enough water. Cut the onion.

Heat the oil in a pan and add mustard seeds.

When it starts popping out add cumin seeds and dried red chillies (break it to pieces)

Add onion and sauté for 2 minutes.

Add palak and cook until it shrinks.

Mash the cooked toor dhal and add with the palak.

Add chilli powder, turmeric powder, salt and mix well.

Cook until you get the desired consistency.

Vegetable Rice

2009-12-09T15:15:00.008+05:30

One day I thought of preparing vegetable biryani for lunch though I have not prepared it earlier.

When I recollect the ingredients from the recipes I have seen, I could not remember the ingredients for the biryani masala.

Then I ended up in preparing the below dish and I named it as vegetable rice. J

Serves: 2

Ingredients

Rice – 2 cups

Mixed vegetables – 2 cups (I used carrot, beans, potato, fresh peas)

Mint Leaves – handful

Onion – 3

Tomato - 2

Ginger garlic paste – 1 tbs

Chilli powder – 1 tsp

Curd – ¼ cup

Cinnamon stick – 1 inch

Cardamom – 2

Cloves - 3

Salt – to taste

Ghee – 2 tbs

Method

Soak rice for 30 minutes. Cut all the vegetables in desired shape but not too thin.

Cut the onion and tomato lengthwise.

Heat ghee in a pan and add cinnamon, cardamom and cloves.

Add onion and sauté for 2 minutes. Add ginger garlic paste and cook for 3 minutes.

Add all the vegetables. Cook for 3 – 5 minutes.

Add chilli powder, mint leaves, salt, curd, soaked rice and mix well.

Add 4 cups of water. Pressure cook it till one whistle and simmer for 5 minutes.

Once done, serve hot with any raitha of your choice.

Bottle Gourd (Lauki) & Aloo Subzi

2009-12-03T21:56:00.004+05:30

Serves: 2

Prep. time: 10 min

Cooking time: 10 – 15 minutes

Ingredients:

Bottle Gourd (Medium) – 1

Aloo / Potato – 2

Tomato – 2

Cumin Seeds – ½ tsp

Chilli powder – 1 tsp or acc. to taste

Coriander powder – ¼ tsp

Turmeric powder – a pinch

Salt – to taste

Oil – 2 tbs

Coriander Leaves (chopped) - 2 tbs

Method:

Chop Bottle gourd, potato and tomato.

Heat the oil and add cumin seeds.

When it started popping, add tomatoes and sauté for 2 minutes on medium flame.

Add chopped bottle gourd and potatoes and mix well.

Add chilli powder, coriander powder, turmeric powder, salt and mix well till the masalas quoted well with the vegetables.

Cover and cook till the veggies are done.

Garnish with coriander leaves and serve with chappathis or rotis.

Note: you can pressure cook the vegetables after adding the masalas. (I used to pressure cook it to reduce the cooking time).

If you find it dry you can drizzle little water while cooking.

Capsicum Rice

2009-12-02T16:42:00.002+05:30

Serves: 2

Ingredients:

Cooked Rice – 2 cups

Onion (large) – 1

Capsicum – 2

Pepper powder – 1 tsp or acc. to taste

Salt – to taste

Cashew Nuts (broken) – 3 tsp

Oil – as required

Method:

Roast the cashew nuts in little ghee and keep aside.

Cut the onion and capsicum into length wise pieces.

Heat oil in a pan and add onion. Cook till it turns transparent.

Add capsicum and sauté for 2 to 3 minutes.

Add pepper powder, salt and mix well.

Now add the cooked rice into and combine well.

Turn off the heat. Garnish with roasted cashews and serve hot.

Note: Roast peanuts, red chilli, coriander and grind it. You can add this powder as well, which will give a nice flavor, instead of pepper powder.

Baingan Ka Bartha

2009-12-02T16:40:00.003+05:30

Serves: 2

Ingredients:

Baingan / Brinjal (big in size) – 5

Onion – 2

Tomato (big) – 2

Green Chilli – 3

Chilli powder – ½ tsp or acc to taste

Turmeric Powder – a big pinch

Salt – to taste

Oil – for tadka

Coriander Leaves (chopped) - fistful

Method:

Heat the brinjals in the direct fire till the outer skin becomes darker.

Once it is done, remove the outer skin and mash it well.

Heat the oil in a pan. Add chopped onion and green chilies. Cook for 3 minutes.

Add chopped tomatoes. Cook for 4 minutes.

Add the mashed brinjals, turmeric powder, chilli powder, salt and mix well.

Cover and cook for about 5 minutes. Check in between.

Once it is done turn off the heat and garnish with coriander leaves.

Note: You can reduce or increase the spice level according to your taste.

Fresh green peas can be added in this recipe.

Bread Upma

2009-12-02T16:32:00.003+05:30

There are many versions of bread upma. The one I am posting now is the recipe from my mother-in-law and shall post the other version later.

Serves: 2

Ingredients:

Bread Slices – 5 (I used milk bread)

Onion (medium size) – 1

Tomato – 1

Cumin seeds – ¼ tsp

Besan Flour – 5 tbs

Chilli Powder – 1 tsp

Salt – as required

Curry Leaves – 2 strings

Oil – 2 tbs

Method:

Chop the onion and tomato.

Mix besan flour, chilli powder and salt together with water to batter consistency.

Cut the bread slices into bitable pieces.

Marinate the bread slices in the batter mix.

Heat the oil in a non stick pan and add cumin seeds and curry leaves.

Add onion and sauté for 2 minutes.

Add tomato. Cook for a minutes in high flame.

Simmer and add the marinated bread slices and mix well.

Cook for about 5 minutes till the raw smell of the besan flour disappears.

Serve Hot.

Pav Bhaji

2009-12-01T16:02:00.003+05:30

It gives pleasure to have hot pav bhaji on a pleasant monsoon day. This dish is the all time favorite for my husband and for me as well.

Thanks to my mother-in-law for the recipe.

Ingredients:

Mixed vegetables - 4 cups (i use carrot, potato, cauliflower, fresh peas, cabbage)

Onion - 3

Tomato - 3

Pav bhaji masala - 4 tsp or acc. to taste

Salt - to taste

Butter - 200 gms

Ginger, Garlic paste - 1 tbs

Chilli powder - 1 1/2 tsp or acc. to taste

Coriander leaves - 4 tbs

Lemon - for garnishing

Method:

Cut the vegetables and pressure cook it with little water.

Mash it and keep aside. Chop the onion, tomato and coriander leaves.

Heat a heavy bottomed kadai and put 3 tbs of butter (can replace it with oil).

Add ginger, garlic paste and saute for a minute. Add onion. cook for 3 minutes.

Add tomato and cook till it mix well with onion. Now add the mashed vegetables and mix well.

Add chilli powder, pav bhaji masala, salt and coriander leaves. Mix well and cook for 5 minutes.

Garnish with chopped onion and lemon. Serve hot with pav toasted in butter.

Vegetable (Egg) Noodles

2009-12-01T13:43:00.005+05:30

Ingredients:

Egg Noodles - 1 pkt

Mixed Vegetables - 2 cups (i used Carrot, Beans, Baby corn, Capsicum and Cabbage)

Onion (Large) - 1

Spring onion - 2 fistful

Soy Sauce - 2 tbs

Chilli sauce - 1 tbs

Pepper Powder - 1/4 tsp or acc. to taste

Salt - to taste

Oil - 3 tsp

Method:

Boil 10 cups of water. Add the noodles and cook for 3 minutes.

Drain the excess water and mix it with 1 tsp of oil, spread and keep aside.

Cut the onion lengthwise.

Keep 1 tbs of spring onion for garnishing.

Heat the oil in a heavy bottomed kadai (wok).

Add the onion and spring onion and saute well in high flame for a minute.

Add all the vegetables, Continuously saute for 2 minutes in high flame.

Reduce the flame. Add pepper powder, salt, soy sauce, chilli sause and saute for about 3 minutes in high flame.

Turn off the heat. Garnish with spring onion and serve hot

Aloo Methi

2009-12-01T13:35:00.000+05:30

You Need the following to prepare this:

Serves : 2

Potato / Aloo / Urulai Kilangu - 3

Onion (medium) - 2

Tomato (large) - 1

Methi leaves - 1 handful

Jeera - 1 tsp

Chilli Powder - 1 tsp or According to taste

Coriander Powder - 1/2 tsp

Turmeric Powder - 1/4 tsp

Oil - 2 tbs

Salt - to taste

Method:

Cut the Onion, tomato and potato to medium size pieces.

Heat the oil and add jeera, once it splutter add onion and saute well.

Add tomato and cook for 2 minutes.

Now add potato keeping the flame in high and continuously saute for a minnute.

Simmer and add turmeric, salt, chilli powder, coriander powder and mix well.

Cover and cook for 6 to 8 minutes.

Now add the methi leaves and mix well.

Cover and cook for another 5 to 7 minutes. Check in between.

Serve hot with chappathis, rotis or with rice.

Aloo Paratha

2009-10-05T23:55:00.001+05:30

Serves: 2

Ingredients:

(For parathas):

Wheat Flour – 2 cups

Water & salt – as required

Oil – 1 tsp

(For stuffing):

Aloo / Potato – 3

Cumin Powder – 1 tsp

Chilli Powder – ½ tsp

Coriander Powder – ½ tsp

Turmeric Powder – a big pinch

Salt – as required

Coriander leaves (chopped) – fistful

Method:

Knead the dough and keep aside.

Boil and mash the potatoes.

Mix all the ingredients together for stuffing with the mashed potato and mix well.

Make lemon sized ball.

Take ball size dough and roll it to a palm sized thick chappathi.

Keep the stuffing in the center. Cover and seal like a ball.

Roll it carefully. Take care while rolling otherwise the stuffing will come out.

Place it on a heated tawa. Leave for about 30 seconds and turn otherside.

Drizzle oil and cook well, both the side.

Serve hot with thick curd and pickle with fresh vegetables on side.

Note: The dough should be little loose in consistency. You can add finely chopped onion for stuffing.

Traditional Mehndi (Marudhani)

2009-10-05T23:19:00.001+05:30

I used to keep this whenever I visit my grandpa's place in my schoolhood... after a long time I had a chance to have the mehandi (marudhani) made out of fresh leaves, from my in-law's place...

Flowers

2009-10-05T23:15:00.001+05:30

Happy to see the first blossom in the small flower plant I have. Thought of sharing it with everybody...

Chappathi Roll

2009-07-17T22:10:00.000+05:30

Appam

2009-07-14T20:08:00.002+05:30

Ingredients:

Serves: 2

Raw Rice - 1 cup

Jaggery - 3/4 cup

Banana (medium size) - 2

Coconut - 1/2 cup

Cardamom - 1/4 tsp

Ghee - as required

Salt - a pinch

Method:

Soak the rice for 3 hours. Drain the water and grind well.

Add grated jaggery and blend for half a minute.

Add coconut, mashed banana, cardamom, salt and blend it for 15 seconds.

Keep the batter aside for 10 minutes.

Heat the appam pan and grease it with ghee and pour the batter till 3/4th of the hole.

Cook both the sides till it turns golden brown.

Once it is done serve hot or in room temperature.

Done by me on Pongal Day

2009-07-13T22:35:00.000+05:30

Kolam (Tamil: கோலம் kõlaṁ) is a form of sandpainting that is drawn using rice powder by female members of the family in front of their home. It is widely practised by Hindus in South India. A Kolam is a sort of painted prayer — a line drawing composed of curved loops, drawn around a grid pattern of dots.
Purpose
Kolams are thought to bestow prosperity to homes. Every morning in southern India, millions of women draw kolams on the ground with white rice powder. Through the day, the drawings get walked on, rained out, or blown around in the wind; new ones are made the next day. Every morning before sunrise, the floor is cleaned with water, the universal purifier, and the muddy floor is swept well for an even surface. The kolams are generally drawn while the surface is still damp so that it is held better. Occasionally, cow-dung is also used to wax the floors. Cow dung has antiseptic properties and hence provides a literal threshold of protection for the home. It also provides contrast with the white powder.
Decoration was not the sole purpose of a Kolam. In olden days, kolams used to be drawn in coarse rice flour, so that the ants don't have to work so hard for a meal. The rice powder is said to invite birds and other small critters to eat it, thus inviting other beings into one's home and everyday life: a daily tribute to harmonious co-existence. It is a sign of invitation to welcome all into the home, not the least of whom is Goddess Lakshmi, the Goddess of prosperity. The patterns range between geometric and mathematical line drawings around a matrix of dots to free form art work and closed shapes. Folklore has evolved to mandate that the lines must be completed so as to symbolically prevent evil spirits from entering the inside of the shapes, and thus are they prevented from entering the inside of the home.
It used to be a matter of pride to be able to draw large complicated patterns without lifting the hand off the floor standing up in between. The month of Margazhi was eagerly awaited by young women, who would then showcase their skills by covering the entire width of the road with one big kolam.
The ritual kolam patterns created for occasions such as weddings can stretch all the way down streets. Patterns are often passed on generation to generation, from mother to daughter.
Variants
For special occasions limestone and red brick powder to contrast are also used. Though kolams are usually done with dry rice flour, for longevity, dilute rice paste or even paints are also used. Modern interpretations have accommodated chalk, and more recently vinyl stickers (that defeat the original purpose).
Kolam is not as flamboyant as its other Indian contemporary, Rangoli, which is extremely colourful.
Patterns
a pattern, in which a stroke (Kambi, Sikku in Tamil) runs once around each dot (Pulli), and goes to the beginning point (endless/cycle), as a mostly geometrical figure. The stroke called as Neli from a snaky line. The stroke has Knot (Sikku) structure.
a pattern, in which a stroke runs around each dot not completely, but open.
a pattern, in which strokes (Kodu/Kotto)are connected between the dots. Sometimes it represents kinds of objects, flowers, or animals etc.
a pattern, in which dots are set in a radial arrangement, called Lotus.
a pattern, which is drawn in a free style and mostly colourised.

Om Shri Ganesha

2009-07-13T22:19:00.000+05:30

Let Ganesha be the first picture / post in my blog.

I had this Ganesha for the last Chadurthy.