2009/01/31

LADY'S FINGER IN THICK PEANUT GRAVY .



INGREDIENTS :

Ladies finger - 150 g
Onion - 1
Chilli powder - 2 tsps
Turmeric powder - 1 tsp
Coconut -- 2 tsps
Peanut - 3 tsps
Jeera - 2 tsps
Mustard - 1 tsp
Tamarind juice - 1 1/2 cup
Salt to taste
Red chillies - 2
Curry leaves

For Masala :

Onion , Jeera , Peanuts and coconut , chilli powder

METHOD OF PREPARATION :

1 ) Saute ingredients for masala in a spoon of oil till peanuts gets roasted . Allow it to cool and grind them.
2) Heat oil in a kadai . Add mustard and jeera .Once it splutters , add chopped vegetable ,red chillies and curry leaves .Saute till it is half cooked .
3) Add masala and tamarind juice and salt .Cover with a lid and cook till oil separates .

Serve hot with rice . This goes toSending these to FIC - YELLOW hosted by Sunshinemom , Srivalli's My Legume Love Affair Event and Susan's Event and Let's go nuts --Peanuts / Groundnuts hosted by aquadaze.

Other entries for the event are Let's go nuts --Peanuts / Groundnuts hosted by aquadaze.

PULIYOTHARAI / TAMARIND RICE
LEMON RICE
MULTIPROTEIN RICE
SPROUTS BAG
COCONUT RICE

Enteries for Sudeshna's Festival of Rice.Click here .


Other entries for Srivalli's My Legume Love Affair Event and Susan's Event.

PULIYOTHARAI / TAMARIND RICE
LEMON RICE
MULTIPROTEIN RICE
SPROUTS BAG
COCONUT RICE
PARUPPU KEERAI DOSAI
BISIBELABATH
VENPONGAL
KONDAKADALAI SADAM / RED CHANNA DAL RICE
PARUPPU RED CHANNA DAL KURMA
Sprouts roll
MASALA VADAI
Whole moong dal salad

2009/01/30

KULAMBU MILAGAI PODI AND RED CHILLY CHUTNEY

RED CHILLY CHUTNEY :

Sending this to Chutney/Dip Mania" Event @ Mane Adige hosted by Ramya






INGREDIENTS :

Red Chillies - 100 gram
Tamarind ( Seedless ) - a small amount
Salt to taste

METHOD OF PREPARATION :

1 ) Sun dry the chillies for 2 hours .
2) Wipe with dry cloth .Blend it with tamarind and salt .
3) Store in dry containers .
4) Temper it with mustard , urat dal and curry leaves only when you are going to serve .



KULAMBU MILAGAI PODI:




Sending these to Jugalbandi's Click Red .

INGREDIENTS :

Dried Chillies - 1/2 kg
Dania seeds - 1/2 kg
Jeera - 100 g
Pepper - 100 g
Fennel seeds - 25 g
Mustard - 100 g
Methi seeds - 50 g
Turmeric (whole) - 25 g

METHOD OF PREPARATION :

Sun dry all the ingredients and dry fry them separately . Give them to flour mill and blend them to fine powders . Air dry them and store them in air tight containers . We can use them upto 1 year .


2009/01/29

PEANUT / GROUNDNUT CHUTNEY

Sending this to Chutney/Dip Mania" Event @ Mane Adige hosted by Ramya ,
and
Let's go nuts --Peanuts / Groundnuts hosted by aquadaze , Srivalli's My Legume Love Affair Event and Susan's Event.




INGREDIENTS :

Peanuts --1/2 cup Coconut pieces - 1/4 cup Red chillies --3 Mustard , Urat dal - 1 tsp each Curry leaves Salt to taste

METHOD OF PREPARATION :

1 ) Heat oil in a pan .Add mustard and urat dal.Once it splutters , add red chillies , peanuts and coconut and fry till roasted .
2) Allow it to cool and blend them with salt.
3) Temper with mustard,urat dal and curry leaves.

Serve hot with dosa or idli.


My other enteries for Chutney/Dip Mania" Event @ Mane Adige hosted by Ramya



1) Beetroot Chutney




2) Amla / Nellikkai Chutney


3) Sesame Chutney

4) Coconut Chutney


5) Radish Chutney



2009/01/27

FRIED DAL AND AWARDS

Srilekha awarded me this cute silver cup.Thank you dear.........my new year surprise . Love this cup.......Vij and Ramya have given the Lemonade award and Varsha presented me with a beautiful butterfly award . Thank you friends , feeling happy and excited..............means a lot to me.

Cheers,
Shama Nags

Here comes the recipe ,



INGREDIENTS :

Toor Dal - 1 cup
Red Chillies - 2
Coriander powder - 1 tsp
Mustard seeds, Urad dal - 1 tsp each
Onion - 1
Garlic cloves -3
Ginger - a small piece
Curry and coriander leaves.
Salt to taste.

METHOD OF PREPARATION :

1 ) Fry dal, red chillies, and coriander powder with a spoon of oil till dal becomes light brown .
2) Now , add water , turmeric powder and 1 spoon of oil and pressure cook for 7-8 whistles.
3) After it gets cooled down, grind it and make it a fine paste.
4) Heat oil in the pan .Add mustard seeds, urat dal.Once it splutters ,add chopped onion and garlic .Saute till it becomes tender.
5) Now add dal , ginger,curry leaves and salt with little water .Cover with a lid and allow it to boil for 10 minutes.

Serve dal with rice . Sending these to FIC - YELLOW hosted by Sunshinemom and Srivalli's My Legume Love Affair Event and Susan's Event.

2009/01/26

3 PORIYAL FOR FIC-YELLOW

Sending these to FIC - YELLOW hosted by Sunshinemom

CABBAGE CURRY:


Sending this to Srivalli's My Legume Love Affair Event and Susan's Event.




INGREDIENTS :

Cabbage - 1 cup
Onion - 1
Moong dal - 4 tbsps
Curry leaves
Chilli powder - 1 tsp
Turmeric powder -1 tsp
Salt to taste
Mustard and Urat dal- 1 tsp each
METHOD OF PREPARATION :

1) Heat oil in a kadai.Add mustard and urat dal.Once it splutters, add chopped onion and saute till tender.
2) Add moong dal and coriander leaves.Saute for 3 minutes.
3) Add cabbage and powders and liilte water .Cover with a lid . Wait till all the water gets drained and cabbage is cooked.

Serve hot with Sambar rice or rasam rice.A perfect combo with curd rice.
MASALA POTATO:


INGREDIENTS :

Potato - 200 g
Onion - 1
Garlic cloves - 2
Curry leaves
Chilli powder - 1 tsp
Turmeric powder -1 tsp
Salt to taste
Mustard and Urat dal - 1 tsp each
METHOD OF PREPARATION :

1) Pressure cook peeled potatoes for 5-6 whistles and keep aside.
2) Heat oil in a kadai.Add mustard and urat dal.Once it splutters, add chopped onion and saute till tender.
3) Add a cup of water.Add garlic cloves.
4) Drain the stock and add mashed potatoes.
5) Add powders and saute till the raw smell leaves.Wait till the water is fully drained.

Serve hot with Sambar rice or rasam rice.A perfect combo with curd rice.

DRY PEAS MASALA :

Sending this to Srivalli's My Legume Love Affair Event and Susan's Event.



INGREDIENTS :


Dry peas - 1 cup
Onion - 1
red chillies - 2
Curry leaves
Chilli powder - 1 tsp
Turmeric powder -1 tsp
Salt to taste
Mustard and Urat dal - 1 tsp each
METHOD OF PREPARATION :

1) Soak peas overnight.Pressure cook for 3-4 whistles and keep aside.
2) Heat oil in a kadai.Add mustard and urat dal.Once it splutters, add chopped onion and saute till tender.
3) Add red chillies and coriander leaves.
4) Drain the stock and add cooked peas.
5) Add powders and saute till the raw smell leaves.

Serve hot with Sambar rice or rasam rice.A perfect combo with curd rice.

2009/01/24

APPLE RASAM



INGREDIENTS :

Apple - 1
Garlic cloves - 3
Red Chillies - 2
Mustard , Methi seeds - 1 tsp each
Curry leaves and coriander leaves
Asafoetida - a pinch
Pepper-jeera powder - 3 tbsps
Dal water - 1 cup
Tamarind juice - 1 cup
Tomato - 1
Salt to taste.

METHOD OF PREPARATION :

1) Heat oil in a kadai .Add mustard and methi seeds.Once it splutters , add curry leaves , garlic and red chillies.
2)Then add tomato and fry a little.
3) Add chopped apple and saute for 3 minutes.
4) Then add dal water,tamarind juice and powders .Allow it to boil.Add asafoetida and dania leaves.
5) Once it starts boiling , transfer it to a vessel with salt.

Serve hot with rice.

2009/01/22

TANGY TOMATO UPMA

Sending these to FIC - YELLOW hosted by Sunshinemom



INGREDIENTS:

Semiya - 1 cup
Green chillies - 2
Tomato - 1
Onion -1
Salt to taste.
Curry and coriander leaves.
Turmeric powder - 1 tsp
Mustard , urat dal - 1/2 tsp
Lemon juice - 1 tsp
Sambar powder - 1 tsp

METHOD OF PREPARATION:

1) Heat oil in a pan.Add mustard,urat dal,green chillies and curry leaves .
2) Then add chopped onion and tomato . Wait till it forms thick gravy .
3) Add sufficient water (depends ) with little salt .
4) When it starts boiling add lemon juice,sambar powder and turmeric powder.
5)After 5 minutes , add semiya and stir well.Cover with a lid.
6) Wait till water is drained out.

Serve hot with chutney or sambar.

2009/01/21

GREEN GRAM CURRY / PASIPAYAR KULAMBU

Viki ,Hema and anusriram have passed this beautiful cool award.Thank you friends.....my first award in 2009.........most precious .....feeling happy........means a lot to me.


I would like to pass this to Vidhya , Rekha and Sowmya.

Here come the recipe ,


INGREDIENTS:

Whole Moong dal - 1 cup
Tamarind juice - 1 1/2 cup
Onion - 2 (medium)
Tomato - 2
Jeera - 2 tsps
Coconut - 4 pieces
Sambar powder- 2 tsp
Curry leaves
Salt to taste

FOR MASALA :

Onion-1
Tomato - 1
Coconut and 1 tsp Jeera.

METHOD OF PREPARATION:

1) Soak dal for 10 hours . Soak it overnight .Pressure cook for 3 whistles.
2) Meanwhile , heat oil in a kadai . Add mustard and jeera .Once it splutters,add chopped onion and tomato. Fry them till they forms thick gravy.
3) Add curry leaves and grinded masala,tamarind juice,salt and sambar powder . Add little water and allow it to boil.
4) Once it starts boiling , add cooked dal.Cover with a lid,remove from flame once the oil separates . Use the stock of cooked dal also.

Serve hot with rice or Idli.


Sending these to FIC - YELLOW hosted by Sunshinemom , Srivalli's My Legume Love Affair Event and Susan's Event.

2009/01/20

DAL METHI LEAVES RICE



INGREDIENTS:

Rice - 1 cup
Toor Dal - 1 cup
Methi leaves - 2 cups
Salt to taste
Grinded coconut - 1/2 cup
Sambar powder - 3 tsps
Tamarind juice - 1/2 cup
Onion - 1
Mustard , Jeera - 1 tsp each

METHOD OF PREPARATION :

1) Pressure cook rice and dal with 5 cups of water for 3-4 whistles.Keep them aside .
2) Heat oil in kadai . Add mustard , jeera .Once it splutters , add chopped onion,saute till tender.
3) Then add methi leaves , sprinkle some water and cover it with a lid .Wait till it gets cooked.
4) Once cooked , turn off the flame .
5) Heat pressure cooker again , add tamarind juice , sambar powder , grinded coconut and salt.Mix them well.
6) Then transfer methi leaves mixture to them and mix them well in slow flame .
7) Remove from the flame,once it becomes thick.

Serve hot with potato fry.


Sending these to FIC - YELLOW hosted by Sunshinemom , Srivalli's My Legume Love Affair Event and Susan's Event and Sudeshna's Festival of Rice.Click here .

2009/01/19

VEGGIE BONDA AND VEGGIE PAKODAS


Sending these to
Sankranthi festival by Priti and srilekha's EFM - Savories Event .


VEGGIE BONDA :





INGREDIENTS:

Veggies - 1 /2 cup(carrot,cauliflower,corn,potato)
Besan flour - as per requirement
Ginger-garlic paste - 1 tsp
Green Chillies - 2
Salt to taste
Bajji bonda mix - as per requirement.

METHOD OF PREPARATION :

1) Boil veggies with little water . Drain the stock.
2) Blend them with green chillies , salt and ginger-garlic paste.
3) Mix them with besan flour and make thick dough.
4) Make small balls and dip them bajji bonda batter (make batter using veggie stock) and deep fry them.

Serve hot with chutney.

Note : Instead of bonda mix , Make batter using besan flour , chilli powder and salt .


VEGGIE PAKODAS:



INGREDIENTS:

Veggies - 1 /2 cup(carrot,cauliflower,corn)
Besan flour - as per requirement
Ginger-garlic paste - 1 tsp
Green Chillies - 2
onion - 1
Curry leaves
Salt to taste

METHOD OF PREPARATION :

1) Boil veggies with little water . Drain the stock.
2) Blend them with green chillies , salt and ginger-garlic paste.
3) Mix them with besan flour and make thick dough.
4)Add chopped onion and curry leaves to the dough .Mix them well .
5) Drop dough spoon by spoon and deep fry them.

These goes to Deepa's Cooking for kids --Potato event started by sharmi .

2009/01/17

UZHUNDU VADAI / MEDHU VADAI




INGREDIENTS:

Urat dal - 1 cup
Salt to taste
Jeera - 1 tsp
Green chillies - 2
Turmeric powder - 1/2 tsp
Onion - 1

METHOD OF PREPARATION :

1) Soak dal in water for 1 hour.Grind it without water , if watery add 2 tsps of rice or besan flour.
2) Add chopped onion and green chillies with less salt to the batter .Mix well and smear ur hands with oil,make small balls ,flatten and deep fry them.

Serve hot with chutney.

Sending this to Sending these to FIC - YELLOW hosted by Sunshinemom ,Sankranthi festival by Priti , Srivalli's My Legume Love Affair Event and Susan's Event and srilekha's EFM - Savories Event .

2009/01/16

THAYIR VADAI-------PONGAL SPECIAL / DAHI VADA

INGREDIENTS:

Urat dal - 1 cup
Curd - 1 cup
Salt to taste
Mustard - 1 tsp
Jeera - 1 tsp
Red chillies - 2
Turmeric powder - 1/2 tsp
Onion - 1
Green chillies -2

METHOD OF PREPARATION :

1) Soak dal in water for 1 hour.Grind it without water , if watery add 2 tsps of rice or besan flour.
2) Add chopped onion and green chillies with less salt to the batter .Mix well and make vadai.Allow it to cool.
3) Meanwhile , heat oil in a kadai .Add mustard,jeera and red chillies with turmeric powder .Once it splutters,add them to the thick curd and keep aside.
4) After vadai gets cooled,dip vadai in water .Squeeze water from them and drop them in curd and serve after 20 minutes.

Sending this to Sending these to FIC - YELLOW hosted by Sunshinemom ,Sankranthi festival by Priti , Srivalli's My Legume Love Affair Event and Susan's Event and srilekha's EFM - Savories Event .

2009/01/15

MASALA PORIKADALAI


INGREDIENTS:

Whole roasted channa dal / Chutney kadalai - 1 cup
Channa dal flour - 1 1/2 cu
Chilli powder - 2 tsp
Salt to taste.
Asafoetida.

METHOD OF PREPARATION:

1) Make batter with flour,chilli powder,salt and asafoetida.Make batter very thick.
2) Mix roasted dal in the batter and deep fry them.

Sending this to srilekha's EFM - Savories Event , Srivalli's My Legume Love Affair Event and Susan's Event

2009/01/14

SAKKARAI PONGAL







It is a traditional way of cooking pongal in pots . We used to tie turmeric and flowers around the pot .Decorate them with Sandal powder and kumkum .


Sakkarai pongal is the main special recipe prepared on Pongal . Rice and moongal cooked with Jaggery .

SWEET PONGAL / SAKKARAI PONGAL :

INGREDIENTS:

Rice - 1 cup
Moong dal - 1/4 cup
Jaggery as ur wish --i used 200 gms
Cashews,Badam and elachi --few numbers
Ghee

METHOD OF PREPARATION :

1) Boil water in a pot . Once it starts boiling , add rice and dal.
2) Leave in medium flame and cover it with a lid.
3) Meanwhile dissolve jaggery with hot water and filter the impurities .
4) Once the water in rice is drained completely , add jaggery syrup and mix them well .
5 ) Add 1 cup of ghee , stir it up. Leave it flame till it thickens .
6) Garnish it with ghee roasted cashews,badam and elachi .


Sending these to FIC - YELLOW hosted by Sunshinemom ,Sankranthi festival by Priti , Srivalli's My Legume Love Affair Event and Susan's Event .and Sudeshna's Festival of Rice.Click here .

2009/01/13

SEEYAM

Sending this to srilekha's EFM - Savories Event , Sudeshna's Festival of Rice.Click here and Srivalli's My Legume Love Affair Event and Susan's Event .



INGREDIENTS :

Moong dal - 1/4 cup
Coconut and Jaggery - 1/4 cup each
Dosa batter as per requirement

METHOD OF PREPARATION:

1)Pressure cook moong dal with a spoon of oil and a pinch of turmeric powder for 1 whistle .Allow it to cool and keep aside.
2) Meanwhile ,heat kadai ,add jaggery with little water and wait it gets completely dissolved.
3) Then add grated coconut to this and stir for some time.
4) Then add dal to it and mix them well.
5) Turn off the flame and allow it to cool.
6) Heat oil for deep frying .Make small balls out of dal mixture , dip it in dosa batter and deep fry them .

Serve hot........a simple sweet evening snack.
5) Turn off

2009/01/12

CHICKEN BIRIYANI - SUNDAY'S SPECIAL.

INGREDIENTS:

Chicken - 1/2 kg
Rice - 1 cup
Chilli powder - 1 1/2 tsp
Garam masala powder - 1 tsp
Lemon - 1
Split green chillies - 2
Onion - 1
Tomato - 1
Curry leaves , Coriander leaves
Salt to taste
Ginger - garlic paste - 1 1/4 tsp
Curd - 1/2 tsp
Cinnamon - 2
Cloves - 1
Bay leaves - 2

METHOD OF PREPARATION :

1) Marinate chicken with ginger-garlic paste,chilli powder , garam masala powder , salt,turmeric powder and curd for 30 minutes.
2) Soak rice for 20 minutes.
3) Heat oil or ghee in pressure cooker . Once hot add chopped onion , split chillies and curry,coriander leaves . Saute till onion becomes tender.
4) Then,add chopped tomato . Once it becomes skinny , add cinnamon , cloves and bay leaves.
5) Add marinated chicken,salt and saute for 10 minutes .
6) Finally add rice and stir well with chicken.
7) Add 1 cup of water and 1 tsp of lemon juice.
8) Pressure cook for 3 whisltes.Garnish with cashews.

Sending this to Sudeshna's Festival of Rice.Click here

2009/01/10

BRINJAL RICE/ VANGAYA BATH



INGREDIENTS:

Rice - 1 cup
Brinjal - 200 gms
Onion - 1
Curry and Coriander leaves.
Mustard - 1 tsp
Channa dal - 1 tsp
Jeera seeds - 1 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Ginger garlic paste - 1 tsp

Garam masala powder - 1 tsp

Green chillies - 2

METHOD OF PREPARATION:

1) Soak rice in 1 1/2 cup of water for 20 minutes.

2) Meanwhile , heat oil in pressure cooker . Once hot, add mustard ,jeera and channa dal .Once it splutters , add chopped onion and curry leaves till tender .

3) Once , onion becomes tender add split chillies and chopped brinjals . Sprinkle little water and cover it for 5 minutes.

4) Add turmeric powder , ginger-garlic paste , garam masala and salt.

5) Finally add soaked rice with water .Pressue cook for 3 whistles . Mix them well before serving.

Serve hot with raitha or any kurma .

Sending this to Sudeshna's Festival of Rice.Click here

2009/01/09

CHEESY VEGGIE SANDWICH

This also goes to Bread Mania Event.




INGREDIENTS:

Bread - 1 small pack
Mixed vegetables - 1 cup ( Carrot , Cabbage , Potato and Spinach )
Cheese - 2 slices
Onion - 1
Garam masala - 1 tsp
Salt to taste

METHOD OF PREPARATION :

1 ) Heat butter in a pan . Add chopped onion and saute till tender .
2) Add veggies , add little water and cover with a lid . Wait till they are cooked.
3) Then add salt and garam masala .
4) Before removing from flame add cheese .
5) Toast bread with butter , sandwich with veggies .

This goes to srilekha's EFM - Savories Event

2009/01/07

MY 100 TH POST , VEGETABLE STUFFED PARATHAS

Hai friends ,

This is my 100th post . I am really surprised.....wow....i made it . I am grateful to my family for their support and my blogger friends . Your support , guidance and your most valuable comments helped me to achieve this . Thank you my dear friends .......for this achievement .




Cheers,
Shama Nags

I want my 100 th post to be something special and different . So here comes my post for a good deed . Varsha and Viki have tagged me for this venture . Thank you girls for tagging me and you both made my day .......Feeling happy to participate in this venture .

VEGETABLE STUFFED PARATHAS - INDIAN BREAD :



INGREDIENTS:

Wheat flour - 2 cups
Mixed vegetables - 1 cup ( carrot , potato , cabbage)
Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Salt to taste

METHOD OF PREPARATION :

1) Knead dough to make chapathi .
2) Peel the skin and pressure cook potato and mash them.
3) Boil carrot and cabbage in a pan.When cooked add mashed potato , chilli powder , turmeric powder and salt .
4) Wait till the water is completely drained. Turn off the flame and allow to cool.
5) Make small balls and then roll them , stuff it with vegetables and then roll again to make chapathis.

Serve hot with kurma .

This recipe goes to Breadline Africa Bake - Off .


The following is quoted from Breadline Africa Bake -Off site :

On 15,october ,we launched the Breadline Africa Worldwide Blogger Bake Off . It is an online campaign that challenges blogger to get involved by baking bread and then acting by donating to end poverty . And then , challenge their readers and five other bloggers to do the same.With the money raised , we will be supporting grass roots community projects aimed at ending poverty and hunger in Africa . We''ll be placing container kitchens , vegetable gardens and move in poor communities , sending emergency food relief where needed and helping those poor communities to help themselves .

Rules for the blogger :

1. If you are tagged , copy and paste the rules to your post .
2. Bake bread , do something you wouldn't normally do and blog about it . Upload your picture ane recipe .
3. Give dough , donate to breadline africa and help us to end poverty.
4. Tag 5 bloggers an ping us so we know you've done so.

The person who raises the most funds will get to name a Breadline Africa community kitchen and win $500 Amazon vouchers . There are also 3 minor prizes of $250 Amazon vouchers for people who receive the most votes in the following categories : Most Unusual recipe , Most Nutritious Recipe and Most Traditional Recipe .

Breadline Africa is a registered charity in South Africa and further afield in Africa . Their aim is to break the cycle of poverty and help poor communities to acheive long term self - sustainablity.
Breadline Africa was founded in 1993 by social workers and communities in south africa with minded colleagues in europe , (who were well placed to source out donations) . They are geared to help small groung projects in Africa which are most likely to succeed with financial help.

On Blog action day , Breadline Africa launched their world wide Blogger Bake Off Campaign . The aim is to raise $1 million in funds for a project to convert shipping containers into locations for food production and distribution in Africa . It is hoped that these sustainable community kitchens will not provide food such as bread and soup to those in need , but also opportunities for skills development within poor communities . This bake - off gives us baking blogger the power to make a difference in this world . what do we do ? Bake bread . Give dough . Feed Africa . Vals says , '' You can sign up for campaign , make a donation , upload your bread recipes and document your culinary adventures in the media center to spread the word . You don't have to donate money but simply just mention the campaign and create awareness .

I would like to tag the following friends :

2009/01/06

BOTTLEGOURD HALWA



INGREDIENTS:

Bottlegourd- 1 cup,grated
Sugar- 1/2 cup
Milk- 1 cup
Roasted Channa dal powder- 1tsp
Cashew powder - 1 tsp
Elachi powder - 1 tsp
Ghee as u wish.

METHOD OF PREPARATION:

1) Peel the skin of bottlegourd and grate them.
2) Boil milk and grated bottlegourd together.
3)After bottlegourd is cooked,add sugar and mix well.
4) After sugar gets melted,add cashew powder,elachi powder and channa dal powder.Mix them well.
5)Add ghee and mix them till the mixture gets into halwa proportion without sticking to the vessel.

I prepared this halwa for my hubby's bday in august . I have posted in my earlier stage of blogging.......but now i am reposting this again for you .

2009/01/05

CARROT JUICE


INGREDIENTS :

Carrot - 1 medium
Boiled,cold milk - same measure of carrot juice
Sugar to taste

METHOD OF PREPARATION :

Slice carrot , blend in a blender with little water . Extract the juice and mix them with milk and sugar.

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

My other entries are

Guava Milkshake
Apple Milkshake
Pomo juice
French beans curry
Bread Recipes
Egg Recipes

2009/01/04

PARUPPU URUNDAI KULAMBU / FRIED LENTIL BALLS CURRY


INGREDIENTS:

Onion(big)-2
Tomato-2
Tamarind-lemon size
Cumin Seeds-1/2 tsp
Mustard seeds-1/2 tsp
Methi Seeds-1/2 tsp
Curry and coriander leaves
Sambar powder-2 tbsps
Turmeric powder-1/2 tsp
Salt to taste
Toor dhal-1/4 cup
Channa dhal-1/4 cup
Ginger-1 small piece
Garlic cloves-2
Green chillies-2

TO GRIND:

1) For Masala:
Onion-1,Tomato-1,jeera-1 tsp,grated coconut-4 tbsps

2)For Balls:
Soak toor dal and channa dal in water for 1/2 an hour.
Toor dal,Channa dal,ginger,garlic,coriander and curry leaves,salt,green chillies.Grind without water.Make small balls.

METHOD OF PREPARATION:

1) Deep fry the balls and leave aside.Meanwhile,soak tamarind in water.
2)Heat oil in a kadai.Add mustard seeds,cumin seeds,methi 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 and pour thick tamarind extract.Leave to boil.
6) Then add fried balls 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 rice.

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

My other entries are

Wheat Onion Dosa
Dal Omelet
Radish Chutney

This recipe also goes to Srivalli's My Legume Love Affair Event and Susan's Event

2009/01/01

CORN KURMA


INGREDIENTS:

Corn - 1 cup
Onion - 1
Tomato -1
Green Chillies - 2
Garam masala powder - 1 tsp
Channa dal flour - 2 tsps
Curry leaves
Salt to taste.

METHOD OF PREPARATION :

1) Heat oil in kadai . Add mustard and jeera . When it splutters , add chopped onion and saute till tender .
2) Add chopped tomato,green chillies and curry leaves . Fry till it foorms thick gravy.
3) Add corn ,garam masala and little water .Add salt.
4) Cover with a lid and allow to boil .Wait till it gets cooked.
5) Before removing from flame add channa dal flour . turn off the flame after 10 minutes.Garnish with dania leaves .
Serve hot with chapathi.

This goes to Sharmi's Cooking for Kids - Corn.

My other entries are :

Simple Breakfast
Corn Semiya Upma