2008/12/30

3--N--1 RECIPE : VEGETABLE EGGLESS OMELET , VEGETABLE CUTLET AND VEGETABLE OMELET CURRY

Sending these to sangeeth's Eat healthy during Pregnancy Event .

VEGETABLE OMELET : For 101 Recipe Series#1: Omelet


INGREDIENTS:

Mixed Vegetables - 1 cup(carrot,Cabbage,Potato, Cauliflower.....as u wish)
Corn flour - 2 tbsps
Channa dal flour - 3 tbsps
Salt to taste
Mustard - 1 tsp
Channa dal - 1 tsp
Chilli powder - 2 tsp
Garam masala powder - 1 tsp
Turmeric powder- 1/2 tsp

METHOD OF PREPARATION:

1) Heat oil in a kadai . Add mustard,once it splutters , add channa dal...saute it till roasted.
2) Add chopped vegetable , saute for 2 minutes and sprinkle little water.Cover with a lid.Wait till veggies are cooked well.
3) Add powders,fry till the raw smell leaves and add salt.
4) Meanwhile , mix flours with little water.
5)Then mix veggies in the batter . Then make omelet in a tawa.

VEGETABLE CUTLET: For srilekha's EFM - Savories Event



Cut the omelet into pieces and serve with cheese.
VEGETABLE OMELET CURRY :


FOR CURRY :

EXTRA INGREDIENTS IN ADDITION:

For masala :
Onion - 1
Tomato - 1
Chilli powder , Garam masala , turmeric powder - 1 tsp each
Curry leaves
Grinded coconut - 1/2 cup

METHOD OF PREPARATION :

1) Heat oil in a kadai . Add mustard,once it splutters , add channa dal...saute it till roasted.
2) Then add curry leaves, grinded masala with salt.Allow to boil,till oil separated in a slow flame.
3) Finally , add cut omelet pieces and leave for 2 minutes.Serve hot wiht rice.
My other entries for Eat healthy during Pregnancy Event .


2008/12/29

STUFFED SPROUTS CHAPATHI


Sending this to ammalu's JFI - Sprouts and sangeeth's Eat healthy during Pregnancy Event.















INGREDIENTS:

Sprouts ( whole moong dal , Peanut , Cow peas , bengal gram) - 1 cup
Onion - 1 (medium)
Chilli powder - 1 tsp
Garam masala Powder - 1 tsp
Curry and dania leaves
Green chillies - 2
Salt to taste
Wheat flour - as per ur requirement

METHOD OF PREPARATION:

1) Pressure cook sprouts for 3 whisltles .
2) Drain the stock.Meanwhile , heat oil in a pan .Add chopped onion and fry till tender.
3) Add cooked sprouts and masala powders , fry till raw smell leaves .Sprinkle little water and add salt .Allow it to cool.
4) Knead dough for making chapathi .Make small balls and roll them to make chapathi ,stuff sprouts in the middle and again make balls, then roll to make chapathi .
5) Then tawa fry them with little oil .Serve hot with kurma.

2008/12/27

SWEET KOZHUKKATTAI AND OATS HEALTHY DRINK

Sending these to FIC - WHITE event hosted by Kitchen Flavours , started by sunshinemom of Tongueticklers.
SWEET KOZHUKKATTAI:
INGREDIENTS:

Rice - 1 cup
Coconut -as you wish
Jaggery - same amount as coconut.
Milk as required.

METHOD OF PREPARATION:

1) Wash and soak raw rice for an hour. Drain the water completely .
2) Grind the raw rice to a smooth flour.
3) Boil water with little salt. When the water starts boiling add the rice to this, stir them continuously without any lumps .
4) When the mixture has formed into a smooth thick batter.Turn off the flame.
5) Grind grated coconut with milk.
6)Meanwhile, heat kadai ,add jaggery with little water and wait it gets completely dissolved.
7) Then add grated coconut to this and stir for some time. Then u add cardamom powder to this.
8)Smear your hands with a sesame oil. Make small balls and make cups out of these balls.
9)Fill these cups with the prepared coconut-jaggery. Put these filled up cups on an idli-plate and cook them.U can even stuff them into shapes u prefer like balls,............etc.
OATS HEALTHY DRINK:

METHOD OF PREPRARATION:
Boil a cup of milk with a cup of oats for 10 minutes.Stir them without lumps .Serve hot with a spoon of honey.

2008/12/26

SEMIYA CORN UPMA

Sending it to FIC - WHITE event hosted by Kitchen Flavours , started by sunshinemom of Tongueticklers.





















SEMIYA CORN UPMA:


INGREDIENTS:

Semiya - 1 cup
Green chillies - 2
Corn - 1 cup
Salt to taste.
Curry and coriander leaves.
Mustard , urat dal - 1/2 tsp


METHOD OF PREPARATION:


1) Boil a sufficient of water (depends ) with little salt .
2) When it starts boilind add corn.
3)After 5 minutes , add semiya and stir well.Cover with a lid.
4) Wait till water is drained out.
5) Heat oil in a pan.Add mustard,urat dal,green chillies and curry leaves and then add it to upma.

2008/12/23

SPROUTS BAG



Hai friends ,

Before giving my recipes.......a quite few interesting articles about having sprouts .Hope you will definetly enjoy them . Very much useful .

Here comes the links,
link 1 : http://www.healingdaily.com/detoxification-diet/sprouts.htm
link 2 : http://www.living-foods.com/articles/sproutbenefits.html
link 3 : http://www.fatfreekitchen.com/sprouts.html

Thank you,
Cheers

Sending this to srilekha's EFM - Savories Event , ammalu's JFI - Sprouts and sangeeth's Eat healthy during Pregnancy Event.



INGREDIENTS:

Sprouts ( whole moong dal , Peanut , Cow peas , bengal gram) - 1 cup
Onion - 1 (medium)
Chilli powder - 1 tsp
Garam masala Powder - 1 tsp
Curry and dania leaves
Green chillies - 2
Salt to taste
Wheat flour - as per ur requirement

METHOD OF PREPARATION:

1) Pressure cook sprouts for 3 whisltles .
2) Drain the stock.Meanwhile , heat oil in a pan .Add chopped onion and fry till tender.
3) Add cooked sprouts and masala powders , fry till raw smell leaves .Sprinkle little water and add salt .Allow it to cool.
4) Knead dough for making chapathi .Make small balls and roll them to make chapathi ,stuff sprouts in the middle and started wrap staring from side , hold it tighly and make like a bag .
5) Then shallow fry them .If u never wish oil ,tawa fry them with little oil .

My other entries for ammalu's JFI - Sprouts and sangeeth's Eat healthy during Pregnancy Event.

Sprouted moong dal - noodles roll
Sprouted moong dal salad

My entries for srilekha's EFM - Savories Event

Sprouted moong dal - noodles roll
Sprouted moong dal salad
Murukku
Rava paniyaram
Spicy Sev
Masala Vadai

2008/12/21

GINGER CURRY


I read this recipe in a magazine .This recipe is prepared by Vidhya in a different way .Click here for her's .

INGREDIENTS:

Ginger - 100 grams
Tamarind - Big lemon size
Green Chillies – 8
Jaggery – 2 tbsp
Turmeric powder – ½ tsp
Asafoetida – ½ tsp
Mustard- 1/ 2 tsp
Salt to taste

METHOD OF PREPARATION:

1) Soak tamarind in 1 ½ cups of water.Peel the skin of ginger and finely chop them to small pieces.
2) Cut chillies vertically.
3) Heat oil in a pan.Add mustard seeds,asafoetida,chillies,ginger.Fry until ginger is fully cooked. 4) Then add tamarind extract,turmeric powder and salt.Allow to boil.
5) Then add jaggery to the mixture and wait till the mixture becomes thick. Remove from the flame and serve hot with rice

2008/12/18

CHICKEN KULAMBU



INGREDIENTS:

Chicken-1 kg(skinless)
Onion-3(Medium)
Chicken Masala/Red chillies-2 tbsps/8-10 nos.
Cumin seeds-6 tsps
Garlic-5 cloves
Ginger-a small piece as u wish
Coconut milk-2 cups
Salt to taste

Note:

Grind red chillies with onion,if u prefer them.

METHOD OF PREPARATION :

1) Marinate the chicken with little of turmeric powder,coriander powder,salt and 2 tsps of curd for 1/2 hour.
2)Grind onion,cumin seeds,garlic,ginger.
3) Heat oil in a kadai.Add the grind masala,fry till the raw smell goes.
4) Add coconut milk,chicken masala and salt.Boil for 3-5 min.
5) Then add chicken pieces.Add a cup of water.Cover with a lid.Cook in a medium flame until chicken is fully cooked,well mixed with the curry. Serve hot with rice

2008/12/17

SPICY TOMATO OMELET / SPROUTED DALS OMELET / CAULIFLOWER OMELET

Sending this to: 101 Recipe Series#1: Omelet

Spicy Tomato Omelet :



INGREDIENTS :

Eggs - 2
Tomato - 1/2 (small)
Onion - 1/2 (small)
Garlic cloves - 2
Salt to taste
Garam masala powder - 1 tsp

METHOD OF PREPARATION :

1) Heat oil in a pan.Add chopped onion,tomato,garlic and fry till the gets soften .
2) Add garam masala and salt .Turn off the flame.
3) Beat eggs with the onion mixture .
4) Heat dosa tawa .Add a spoon of oil and pour the mixture evenly and add some more oil . Take care while turning to sides .

Omelet is ready.

Sprouted Dals stuffed omelet:



INGREDIENTS :

Eggs - 2
Onion - 1/2 (small) ; chopped
Carrot - 1/2 grated
Sprouted dals : cooked with onion and chilli powder,salt --2 tsps
Salt to taste

METHOD OF PREPARATION :

1) Beat eggs with the salt .
2) Heat dosa tawa .Add a spoon of oil and pour the mixture evenly and add some more oil . Take care while turning to sides .
3 ) Before removing from the flame , top it up with chopped onion , dals and carrot . Spread some pepper powder .Omelet is ready .

Omelet is ready.


Cauliflower omelet :



INGREDIENTS :

Eggs - 2
Onion - 1(small) ; chopped
Cauliflower - 5 florets
Greed Chillies - 2
Chutney dal flour - 1 tsp
Pepper powder - 1/2 tsp
Turmeric powder - a pinch
Salt to taste

METHOD OF PREPARATION :

1) Beat eggs with the salt .Wash florets in salt water and remove the stems.Keep them aside.
2) Mix chopped green chillies,onion,pepper powder,dal flour,turmeric powder with little water.
3)Mix them and florets well with beaten eggs.
4)Heat dosa tawa .Add a spoon of oil and pour the mixture evenly and add some more oil . Take care while turning to sides .
3 ) Before removing from the flame , top it up with chopped onion , dals and carrot . Spread some pepper powder .Omelet is ready . Omelet is ready.

2008/12/15

SPROUTED DALS / MULTIPROTEIN RICE



Sending this to ammalu's JFI - Sprouts and sangeeth Eat healthy during Pregnancy .















INGREDIENTS :

Sprouted Dals (whole moong dal / cow peas/peanuts ) - 1 cup
Rice- 1 cup
Coriander and curry leaves.
Salt to taste
Chopped Onion-1(Medium)
Coconut milk - 2 cup
Ginger-garlic paste - 1 tsp
Bay leaves-2
Chilli Powder - 2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp

METHOD OF PREPARATION:

1) Heat a 3 tbsps of ghee in a pressure cooker.Add onion,Fry then till onion becomes transparent.
2) Add bayleaves,curry ,coriander leaves and finely chopped tomato.Fry till tomato is cooked well.
3) Then add ginger - garlic paste.Fry them till the raw smell goes.
4) Add channa dal,chilli powder,coriander powder and garam masala podwer.Sprinkle some water and mix well.
5) Add rice to the mixture and mix well.Then add coconut milk and a 1/2 cup of water.Add salt to taste.Leave for 3 whistles.Turn off the flame.Serve hot with raitha or any spicy vegetable kurma.

2008/12/14

QUICK SIMPLE COCONUT CHUTNEY



INGREDIENTS : ( 2 persons)

Coconut - 7 pieces
Roasted channa dal / porikadalai - 2 tbps
Green Chillies - 2
Garlic cloves - 3
Salt to taste
Mustard , Urat Dal ,Red Chillies and Curry leaves

METHOD OF PREPARATION :

Blend all the above ingredients and finally season it with mustard,urat dal,red chillies and curry leaves .

Sending this to FIC - WHITE event hosted by Kitchen Flavours , started by sunshinemom of Tongueticklers






2008/12/13

SPROUTED WHOLE MOONG DAL - NOODLES ROLL

Sending this to ammalu's JFI - Sprouts



Here come the roll ,


INGREDIENTS :

Whole moong dal(pacha payar/paasi payar)-1/2 cup(sprouted)

Noodles-1 packet(small)

Onion(big)-2(finely chopped)

Sambar/Kurma powder-1 1/2 tsps

Salt to taste

Turmeric Powder-a pinch

Wheat flour-3 cups


Note:


Soak moong dal in water for 7-8 hours.Drain the water and tie the dal in a clean damp cloth for a night.Even you can use sprout maker.


METHOD OF PREPARATION:


1) Pressure cook sprouted moong dal for 1-2 whistles.Drain the water and keep aside.

2) Boil noodles in plain water for 5 min,till it is part cooked.Drain the water and keep noodles aside.

3) Heat oil in a pan.Add onion and fry till tender.

4) Then add moong dal,noodles,Sambar powder,turmeric power and salt.Mix them veryslowly.Cook for 5-6 min.

5) Meanwhile prepare the dough for making rotis.

6) Make small dough balls and roll them to form chapathis/parathas.

7) Stuff rotis with the masala and just roll them to shape as you wish.

8) Tawa / Shallow fry them.Serve hot with sauce.

2008/12/12

TOMATO DAL AND AN AWARD

Thank you Hema of Adlak's Kitchen for giving me this award.........it means a lot to me.Congrats on ur 100 th post .



Tangy Dal is here.........


INGREDIENTS:



Toor dal - 1/2 cup

Tomato – 4

Green chillies – 3

Tamarind – small amount

Turmeric powder – ¼ tsp

Mustard seeds - 1/4 tsp

Cumin seeds – ¼ tsp

Red chillies-2

Garlic cloves-4

Curry leaves

Salt to taste.



METHOD OF PREPARATION :



1) Fry dal in kadai without oil for 2 minutes.Then pressure cook dal with little water,turmeric powder and 2 tsps of oil.Cook till dal is fully cooked and mash them.

2) Heat oil in a kadai.Add mustard,cumin seeds,curry leaves.When it pops,add tomato(mashed),chillies,tamarind juice and salt.

3) Add dal and allow to boil for 10 minutes.Serve hot with rice or rotis.

2008/12/08

GUAVA MILKSHAKE

Sending this to FIC - WHITE event hosted by Kitchen Flavours , started by sunshinemom of Tongueticklers


Quick recipe ,


INGREDIENTS :

Guava - 1 big ; ripen one
Milk - as u required
Sugar to taste

METHOD OF PREPARATION :
Grind all the above in a food processor . Quick , simple and delicious shake . U can even serve chill .




2008/12/06

MY KITCHEN TREASURES

I am happy to participate in Dibs Kitchen Treasure Event. I have a passion for cooking utensils. Love to collect more and more .....and have a beautiful kitchen with utensils from my grandma's period . Here are my treasures which rules my small kitchen .

1) Coconut Knife :

This helps to take pieces comfortably from fresh coconut . Just love this..........simple thought...simple design.......






2) Stainless Steel Pots :

I love these as they are really helpful to me while i am in a hurry to cook . I fill them will filtered water and hv them near my gas stove . These are given by my mom for my marriage . I prefer to own a mud pot . Hope , i will get it by this year end .





3) Flour Seive / Salladai in Tamil :

These are really useful when i prepare murukku /idiyappam flour or any homemade powders .

Even , I will use them to filter packed flour got from stores .




4) Toaster , Electric Kettle and Preeti Mixie :

My Preeti Chepro Plus gives me everything perfectly for chutneys , vadas and all kinds of masala /powders .Mixie was given by my mom . Other two was presented by my dear hubby . We love bread toast with garlic butter . They make my work simple and fast.






5 ) Rice storage drum ,Pressure Cooker and Stainless steel Vessel :

This vessel helps me to store dosa batter for 15 days . Just really love it.......whole batter in one vessel. Rice drum is the perfect choice for storing rice ,dals or chapathi flour .............love it.They can store nearly 5 kgs .Air tight one . Prestige pressure cooker ........just my right hand in kitchen.....without this.....i can't imagine......wonderful choice .




7) Chapathi Roller :

This was presented by my brother from delhi.........love it . It is made of marble . Easily washable .......Can roll perfectly .....




8 ) Lunch Carrier , Idli Plate , Aappam Tawa , Non-Stick Pan ,Grater and Measuring Cup (Padi in Tamil ) :

I used this type of lunch carrier while in my school.............missing my dear friends ARTHY , JAYAPRIYA ,PRASITHA AND VIJI..............it reminds me of my school days having lunch in open ground with fun and love . Idli ----all time favourite..........i can have only idli during my pregnancy , continous sickness last till my 7th month......i hated to hv anything with oil . I remember those pleasurable days with idli.............I am a crazy fan of aappam with coconut milk . Fish is my most favourite recipe.............i use this non-stick pan for making fish fries..........perfect for them .







9 ) Soup Bowls , Coffee Cups and Juice Cups :

My hubby loves them.........we love to collect varieties . I love to collect more and more beatiful dining sets.






10 ) Pickle Jar ,Strainers and Vegetable Cutter (" Aruvamanai " in Tamil ) :

Still Jar and Cutter is used in Tamil Nadu........my mom loves it .That was given by her for our marriage . I use cutter for cutting chicken or mutton...........very sharp and comfortable .




11 ) Murukku Press , Hand Juicer , Small copper bottom pan ,Beater ,Pealer ,Coconut Grater ,Forks,Butter Spreader ,Tongs and Knife .

I love savories ........which made to love press .My hubby loves idiyappam .........hv a perfect moulds......... . Juicer is still in use in few sweet homes .






12) I Love to take food in these plates,highly comfortable ..........childrens will definetly enjoy having food in them .Small plate is my daughter's....my mom gave her .Plate with holes will help to drain water while cooking rice in pots . Previously i used pots to cook rice .Still few in tamilnadu cook in pots including my family.
Love this ladle while making poori's and laddu's .






13) Thookuvali , Lunch Box , Kid's glasses :

This thookuvali is still used widely in tamilnadu villages for getting coffee or tea .Even today , some farmers use them to carry their lunch .Silver tea filter will stand for years.Kid's glasses are really safe and comfortable for them .





14 ) Spices Box / Anjaraipetti in Tamil :

Very useful kitchen vessel.......love them .






15 ) KULI PANIYARAM TAWA :

This vessel is made of " INTHALIYAM " . It weighs heavy . I love paniyaram both sweet and karam . Hope it is the most popular one in Tamilnadu.



These are only few of them,which i like the most .Still my treasures continue.........................

2008/12/05

TOMATO KURMA


INGREDIENTS:

Tomato -4 (medium)
Onion - 2 large
Garlic cloves - 6 nos
Ginger - 1 small piece
Grinded Coconut-1 tbsp
Garam Masala - 1/2 tsp
Mustard,Jeera - 1/2 tsp
Biriyani leaves - 1
Salt to taste
curry leaves
Chilli powder - 1 1/2 tsp
Coriander powder ,turmeric powder - 1/2 tsp

METHOD OF PREPARATION:

1) Heat oil in a kadai.Once hot,add mustard seeds,jeera.When it splutters,add chopped ginger and garlic fry till garlic becomes tender.Add curry leaves and saute for a minute.
2) Add chopped onion and fry till onion becomes golden brown.
3) Add chopped tomato and saute till mixture forms thick gravy.
4) Add chilli powder,salt,garam masala,turmeric powder and coconut.Fry for 2 minutes till the raw smell leaves.
5) Add little water and allow to boil.Leave in slow flame.Turn off the flame when the oil separates. Add coriander leaves before turning off.Serve hot with chapathis,poori.

2008/12/04

RED CHANNA DAL KURMA


INGREDIENTS:


Onion(big)-2
Tomato-2
Cumin Seeds-1/2 tsp
Mustard seeds-1/2 tsp
Curry and coriander leaves
Sambar powder-2 tbsps
Turmeric powder-1/2 tsp
Salt to taste
Red channa dal - 2 cups


TO GRIND FOR MASALA:

Onion-1,Tomato-1,jeera-1 tsp,grated coconut-4 tbsps


METHOD OF PREPARATION:


1) Soak channa dal in water for 6-8 hours.Pressure cook them for 3-4 whistles.
2)Heat oil in a kadai.Add mustard seeds,cumin seeds,curry leaves.When it splutters
add finely chopped remaining onion.Fry till onion is part-cooked.
3)Then,add chopped tomato and fry them till tomato mixes well with onion.
4) Then add sambar powderand salt.
5)Add grind mixture to it.Leave to boil.
6) Then add boiled channa dal to the kulambu.Stir slowly.Cover with a lid.Leave in slow flame until oil separates out.Add coriander leaves before taking from the flame.Serve hot with Rotis or pooris.

This goes to "CWF - LB : Chickpeas", hosted by Nithubala and started byKiran.

2008/12/02

COCONUT MILK POTATO - APPLE CURRY


INGREDIENTS :

Potatoes-1/4 kg
Grated coconut-1 cup
Green chillies-2
Fennel seeds- 1 tsp
Garlic cloves-2
Kuskus-1/2 tsp
Salt to taste
Mustard-1/4 tsp
Jeera-1 tsp
Curry leaves
Apple - 1 (optional)
TO GRIND:
Green chillies-2
Fennel seeds- 1 tsp
Garlic cloves-2
Kuskus-1/2 tsp
METHOD OF PREPARATION:
1) Pressure cook potatoes for 3-4 whistles.Cut them into small pieces.
2) Meanwhile ,heat oil in a kadai.Add mustard seeds and jeera ,when it splutters add grinded masala with curry leaves and fry for a while.
3) Then add potato and cut apples and fry for a while with little water.
4) Then add this mixture with coconut milk and allow to boil till it forms gravy .Turn off the flame. Serve hot with rice or rotis.

2008/12/01

CAULIFLOWER KURMA




INGREDIENTS:

Cauliflower ( medium) - 1
Onion - 2; finely chopped
Tomato - 3(big); finely chopped
Green Chillies - 2
Mustard , Jeera - 1/2 tsp each
Ginger garlic paste - 1 tsp
curry and coriander leaves
Chilli powder/kurma power - 2 tsps
Coriander powder - 1 tsp
Coconut Milk- 1 cup
Salt to taste

METHOD OF PREPARATION:

1) Clean cauliflower florets in water with little turmeric powder and salt.Then,boil them in water for 5 minutes till it gets half cooked.
2) Heat oil in a kadai.Add mustard and jeera,when it Splutters add split green chillies,curry leaves and fry for 1 minute.
3) Then add finely chopped onion and fry till golden brown.
4) Then add tomato and wait till they form thick gravy.
5) Add ginger garlic paste and fry for 2 minute,till the raw smell leaves.
6) Add the powders and salt,and fry them they gets mixed with the gravy.
7) Then add cauliflower florets to the gravy.Fry them for 2 minutes in a slow flame.Mix them well with the mixture.
8) Add Coconut milk and a little of water . Allow the mixtures to boil ,till it forms thick curry and oil gets separated.
9) Finally add coriander leaves.Turn off the flame and serve hot with parathas/rotis and even with rice.