2010/01/30

ARACHUVITTA SAMBAR / SAMBAR WITH ROASTED MASALA



INGREDIENTS:

Toor dal - - 1 cup
Red chillies -- 2
Pearl Onions- 1/2 cup
Tomato - 1
Tamarind -- small lemon size
Mustard , Jeera , Methi seeds -- 1 tsp each
Garlic cloves -- 6
Pumpkin -- 1 cup (chopped)
Turmeric powder - 1 tsp
Coriander leaves to garnish.


FOR GRINDING :

Heat a spoon of oil in a pan . Roast these ingredients in the the following order one by one separately .

Coconut pieces -- 4
Channa dal -- 1 tsp
Red chillies -- 10 - 12
Rice -- 1 tsp
Sesame seeds - -- 1 tsp
Coriander seeds - - 1 tsp
Jeera and Peppercorns - 1/2 tsp each
Salt to taste

METHOD OF PREPARATION :

1) Pressure cook toor dal , garlic cloves , chopped pumpkin and chopped tomato with a spoon of oil and turmeric powder for 4-5 whistles and keep aside. Allow the steam to leave .

2) Heat oil in a kadai . Add Mustard,Methi seeds and Jeera . Once it splutters , add red chillies and chopped onion .Saute till tender .Add curry leaves .

3) Then add dal mixture to it . Add tamarind extract and salt with little water .

4) Finally add the grinded masala and mix them well . Cover with a lid and cook in slow flame till the oil separates out .Garnish with coriander leaves .

Serve hot with rice / dosa /idli.
This goes to Priya's Cooking with seeds -- Sesame Seeds .

2010/01/29

RAVA / SOOJI SPECIALS -- SWEET AND KARA PONGAL


RAVA KARA PONGAL :

INGREDIENTS :

Rava - 1 cup
Moong dal - 1/2 cup
Pepper - 1 1/2 tsp
Cumin seeds - 1 1/2 tsp
Mustard - 1 tsp
Curry leaves
Turmeric powder - a pinch
Salt to taste


METHOD OF PREPARATION :

1) Dry/Ghee roast rava till the flavour smells out.Pressure cook dal with little turmeric powder and a spoon of oil for 2 whistles and keep aside.

2) Heat oil in a heavy bottomed vessel. Add mustard,cumin seeds and pepper.When it splutters, add curry leaves.

3) Then sufficient cups of water for rava to be cooked with little salt . Then , add dal and rava without lumps . Cover with a lid and cook in slow flame . Remove from the flame once rava is cooked properly.

4) Meanwhile , heat a spoon of ghee in a kadai . Add Mustard and Jeera .When it splutters , add curry leaves and peppercorns . Once they are raosted add to the pongal .


Serve how with Gosthu and coconut chutney.

RAVA SWEET PONGAL :

INGREDIENTS:

Rice - 1 cup
Moong dal - 1/2 cup
Jaggery as ur wish --i used 200 gms
Cashews,Badam and elachi --few numbers

METHOD OF PREPARATION :

1) Dry/Ghee roast rava till the flavour smells out.Turn off the flame and keep aside.
2) Meanwhile dissolve jaggery with hot water and filter the impurities .
3) Heat filtered jaggery syrup in a heavy bottomed vessel . Add rava slowly to the jaggery syrup without lumps .
5 ) Leave it flame till it mixes well with syrup .
6) Temper it with ghee roasted cashews , badam and elachi .

2010/01/28

MUTTON BIRIYANI VERSION 2



INGREDIENTS:

Mutton- 1/2 kg
Rice - 1 cup
Chilli powder - 1 1/2 tsp
Curry leaves , Coriander leaves,Mint leaves
Salt to taste
Ginger - garlic paste - 1 1/4 tsp
Curd - 1/2 tsp
Coconut milk -- 1 cup
Bay leaves - 2
Split green chillies - 2
Onion - 1
Tomato - 1
Cinnamon - 2
Cloves - 1
Coriander powder-- 1 tsp

METHOD OF PREPARATION :

1) Marinate mutton with little of ginger-garlic paste,chilli 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 biriyani leaves,chopped onion and saute till tender .
4) Then add chopped tomato ,ginger-garlic paste and split chillies.
4) Add marinated mutton,add all the powders , salt and saute for 10 minutes .
5) Finally add rice and stir well with mutton.
6) Add 1 cup of coconut milk , little water .
7) Pressure cook for 3 whisltes.Garnish with cashews.

Sending this to Srilekha's EFM : Mutton Series . . This one i made for New year .
.MUTTON BIRIYANI version 1


2010/01/27

MUTTON MOCCHAI KUZHAMBU



INGREDIENTS:

Mutton - 1/2 kg

Fresh Field beans/Mocchai payar -100 gms
Sambar Onion - 1 cup
Grinded coconut - 1/2 cup
Mutton masala - 1 tbsp
Garam masala Powder-- 1 tbsp
Chilli powder--1 tsp

Salt to taste
Curry leaves
Coriander leaves
Turmeric powder - 1 tsp

METHOD OF PREPARATION :

1) Heat oil in a pressure pan.Once hot,add chopped onion.Fry them till tender.

2)Add curry leaves and chopped mutton and mocchai.Fry them till mutton leaves
some water.

3) Add grinded coconut and all the masalas , salt , turmeric powder and mix them well.Add sufficient water and pressure cook for 6-7 whistles till mutton becomes tender.

4)Switch off the flame,after the steam leaves.Again leave the pan without lid in a medium flame and boil them till oil separates.
Serve hot with Rice / Roti.

Sending this to
Srilekha's EFM : Mutton Series .


2010/01/25

SPICY BRINJAL CURRY -- - ANDRA SPECIAL



INGREDIENTS :

Brinjal -- 140 g
Chilli powder--1 tsp
Salt to taste
Ginger-garlic paste - 1 tsp
Tamarind -- a small lemon size.
Turmeric powder - -1 tsp

FOR MASALA :

Saute the following ingredients one by one in the given order with 1 tsp of oil .

Onion - 1
Coconut -- 4 pieces
Sesame Seeds (white) --1 tsp
Peanut - 1 tsp
Red Chillies -- 2

METHOD OF PREPARATION :

1) Heat oil in a kadai . Once hot , add chopped brinjal and saute with little water till tender .
2)Then add the grinded masala to it with little water .
3) Then add the tamarind extract and all the powders and salt .
4) Finally,add 2 tsps of oil .Cover with a lid in slow flame till the oil separates out .

Serve Hot with Rice .

This goes to Priya's Cooking with seeds -- Sesame Seeds .

Other recipe for the event is ;

Sesame Chutney

2010/01/23

TRADITIONAL AAPPAM



INGREDIENTS :

Raw rice -- 1 cup
Fully boiled rice-- 1 cup
Methi seeds -- 1 tsp
Urat dal -- 1 handful
Salt to taste

METHOD OF PREPARATION :

1 ) Soak both rice and dal with methi seeds for 2 hours .
2) Grind them in a grinder till smooth batter.The batter should be little watery . So , that we can get thin and crispy ones.

3) Mix salt to it before making aappam .


4) Heat aappam pan . Leave a ladle of batter to it and spread the batter by rotating the pan.


5) Spread a tsp of ghee or oil .


6) Cover with a lid . Once done , serve hot with Coconut milk and sugar .


For coconut milk , grind 1/2 of coconut in mixie with sufficient water and filter it . While having appam,spread required coconut milk over it and sprinkle some sugar to it .
This goes to Priya's Think Spice : Think Fenugreek seeds event initially started by Sunitha .

2010/01/22

RAGI PUTTU


INGREDIENTS :

Ragi flour -- 2 cups
Sugar as taste
Grated Coconut as per your taste

METHOD OF PREPARATION :

1) Take cup in a dry bowl . Sprinkle water and slowly mix them . See to that the flour is wet. Don't add water at a single stretch , sprinkle little by little and the flour must not be too sticky or watery .

2) I made this in a idli steam pan . Just spread this in the cloth of idli plate and cook for 10 minutes .


3) While serving , sprinkle sugar and grated coconut . Tastes good when served hot .




This goes to

1) Madhuram's
JFI - Ragi event started by Indira.

2) Radika's Healthy Fast Food

3) Sara's CFK : Healthy Breakfast event started by Sharmi .


2010/01/21

MIXED BEANS KURMA


INGREDIENTS :

Mixed beans - - 1 cup(butter beans / field beans / soya beans/pigeon peas)
Split green chillies -- 2
Pearl Onion -- 1 cup chopped
Tomato - 1 chopped
Curry and Coriander leaves
Salt to taste

For Masala:

Coconut pieces -- 6
Poppy seeds - 1 tsp
Fennel Seeds - 1 tsp
Cloves--2
Cinnamon sticks -3
Elachi -- 2
Chilli powder--1 tsp
Ginger-garlic paste--1 tsp

METHOD OF PREPARATION :

1) Heat a tbsp of oil in a pressure cooker . Add all beans with the grinded masala and cook for 4 whistles.

2) Meanwhile , heat oil in a pan . Add mustard and jeera . Once it splutters , add curry leaves, green chillies , chopped onion and saute till tender.

3) Then , add chopped tomato and saute till skinny.

4) Then , add the beans mixture and allow it to boil .Cook till the oil separates.

Serve hot with Roti/Chapathi.
This goes to EC's MLLA-19 th event started by Susan







Only event , Cooking with soya by preethi, initially started by Pari .


2010/01/20

MATTU PONGAL SPECIAL RECIPES

My Paternal Grandparents own Paddy Fields and we used to celebrate Pongal to the utmost enjoyment . We will arrange for a family get together on Mattu Pongal in my grandparents Village . The Whole village will be full of happiness and excitement . Villagers will arrange lot of competitions among them like Rangoli (each and every house will participate) , Bull decorations , Bullock Cart Race , Kabadi , Running race etc . The most important and popular among them is 'Jallikattu' .

Myself and my sisters will participate in Rangoli . Prizes will be distributed .

This temple is very special for our family . Lord Ganesh with Nandi face was given to this temple by my Paternal Great Grand father . So , for every pongal we gather here and keep pongal .

This year i missed it . Since my cousin haven't uploaded this year's celebration , i uploaded Pongal-2007 pictures when i was there . We used to clean the whole temple , apply oil to the idols and wash them , wear new dhotis for them , apply sandal and kumkum , new garlands and flowers .



We keep pongal in a very big pot for a family of 20 members . Each one stir it, when their turn comes.It will be a real fun to hold the ladle and turn huge quantity . One stir will make my sisters and myself tired . On seeing us exhausted , my grandmother used to give a menu chart of healthy village recipes to our mothers to make us strong and healthy .



My Mom in her turn...



My Aunty and her son doing their turn ,




Waiting for this year's celebration photos ............i really missed them......

This year rangoli in my home in hyderabad .



Special Rava Kara Pongal and Rava Sakkarai Pongal .



Will post the recipes soon!!!

2010/01/18

PONGAL CELEBRATION 2010

Pongal is the harvest festival celebrated in Tamil Nadu . Well known as ''Ullavar Thirunaal '' .It marks the first day of the tamil month , Thai . From this year , this festival is also to be celebrated as Tamil New Year . This festival is highly enjoyed and celebrated in all the villages of TamilNadu . This festival is celebrated for 4 days,usually from January 13 --January 16 every dear . The first day as 'Bhogi' ---people burn all the old clothes,mats etc . The second day 'Pongal/Ullavar Thirunaal' --- people remove all the wastes from the house and white wash them , decorate their doors and windows with ' Koora poo' , keep pongal in a decorated mud pot and tie Sugarcanes to their gates . They draw colourful beautiful Rangolis .The third day ' Mattu Pongal '--villagers decorate their cows,paint their horns and keep bull game popularly known as 'Jallikattu'.The last day is celebrated as 'Thiruvalluvar Dinam ' .

This year's rangoli in my home ,



Pot decorated with flowers . Usually in TamilNadu , we tie with turmeric leaves . Since , here in hyderabad , we couldn't find them.I just decorated with flowers .


Pongaloo Pongal


Serving all the special food to God in a Banana Leaf, the menu includes Sweet Pongal , Sweet Pumpkin Curry,Green Peas Curry and Aloo Sambar . My grandparents used to say 'Sweet Pumpkin ' is a must on Pongal Menu.



Pongal Celebration in Hyderabad :

During this festival time , we can see lot of such decorated cows . People will decorate their cow and come to each and every home in the morning . In our place , we used to call the cow as 'Bhoom Bhoom Maddu ' . It will shake it's head for whatever it's master says.


Yet , another event is Kite Flying . People of different classes fly kites to mark the festival . Beautiful collection of kites were available in the market
.

2010/01/13

RAGI SWEET KOZHUKKATTAI







INGREDIENTS :

Ragi -- 2 cup
Sugar -- 1 1/2 cup
Coconut pieces -- 10

METHOD OF PREPARATION :

1) Mix Ragi with sugar and chopped coconut pieces .

2) Then slowly knead them into soft dough with sufficient water.The dough should not be sticky.

3) Make small balls of it and hand press it .

4) Steam cook them in Idli pan for 15-20 minutes.

Quick simple yummy kozhukkattai is ready .

This goes to Madhuram's
JFI - Ragi event started by Indira.

Other ragi delights :

1) RAGI KOZHUKKATTAI
2)RAGI DOSAi

2010/01/12

MUTTON POTATO CURRY



INGREDIENTS:

Mutton - 1/2 kg

Potato-100 gms
Sambar Onion - 1 cup
Grinded coconut - 1/2 cup
Mutton masala - 1 tbsp
Sambar Powder-- 1 tbsp
Curry masala powder--1 tsp
Salt to taste
Curry leaves
Coriander leaves
Turmeric powder - 1 tsp

METHOD OF PREPARATION :

1) Heat oil in a pressure pan.Once hot,add chopped onion.Fry them till tender.

2)Add curry leaves and chopped mutton and potato.Fry them till mutton leaves
some water.

3) Add grinded coconut and all the masalas , salt , turmeric powder and mix them well.Add sufficient water and pressure cook for 6-7 whistles till mutton becomes tender.

4)Switch off the flame,after the steam leaves.Again leave the pan without lid in a medium flame and boil them till oil separates.
Serve hot with Rice / Roti.

Sending this to
Srilekha's EFM : Mutton Series .

2010/01/11

FRESH BUTTER BEANS PORIYAL



INGREDIENTS :

Butter beans -- 3 cups
Mustard and Urat dal --1 tsp each
Salt to taste
Curry leaves

For Masala :

Coconut--3 pieces
Green Chillies - 3
Kasakasa /Poppy Seeds -- 1/2 tsp
Garlic cloves-2

METHOD OF PREPARATION :

1) Pressure cook butter beans with grinded masala and cook for 4 whistles .
2) Allow the steam to leave.

3) Check whether all the water is drained completely and masala is well mixed with beans.


4) Meanwhile , heat oil in a pan . Add mustard and urat dal . Once it splutters add curry leaves .


5) Then add this to the bean and mix well .


Serve hot with rice.
This goes to EC's MLLA-19 th event started by Susan


2010/01/08

TUVARAI KULAMBU/GREEN PIGEON PEAS CURRY


INGREDIENTS :

Tuvarai/Green Pigeon Peas -- 2 cup

Tamarind -- a small lemon size
Kulambu milagai powder /Curry chilli powder--1 tsp
Sambar powder --2 tsps

Turmeric powder --1 tsp
Pearl Onions--1/2 cup(chopped)
Salt to taste
Mustard,Jeera -- 1 tsp each
Red Chillies -- 2

Curry leaves

Asafoetida - a pinch

FOR GRINDING :

Coconut --3 pieces
Tomato -1
Ginger-a small piece
Garlic cloves-4
Fennel Seeds--1 tsp
Pearl Onions---5

METHOD OF PREPARATION :

1) Heat 2 tbsps of oil in a presssure cooker .Add tuvarai with grinded masala and all the powders ,cook for 5 whistles .

2) Soak tamarind and extract the juice.


3) Meanwhile , heat oil in a kadai . Add mustard and Jeera .Once it splutters , add chopped onion , curry leaves , red chillies and saute till tender .

4) Then add pressure cooked peas to it , tamarind juice and salt.

5) Add little water , cover with a lid and cook in a slow flame till the
oil separates .

Serve hot with Rice .

This goes to

1) Sudehna's
Monthly Mingle - Winter Fruits and Vegetabales Event , initially started by Meeta of ”What’s for Lunch, Honey?”.



2) EC's MLLA-19 th event started by
Susan



Other entry for both the events are :

MOCCHAIKOTTAI KATHIRIKKAI KULAMBU

2010/01/07

FRESH BUTTER BEANS CURRY



Fresh broad beans,Green Peas,Soya beans,ButterBeans,Pigeon peas are available during Winter Season in India .Farmer's markets are filled with baskets and baskets of fresh beans. How come a person like me,who is fond of these fresh beans miss them? . I love these beans , would to like to taste them all through this season.But this butter beans are not available in Hyderabad . I made my mom to carry 2 kgs of this from TamilNadu .

Butter beans have a sweet different taste ....once tasted,no one can say no to it.Myself and my brother will fight for it.....making my mom to go mad.......those days are pleasant memories .

Here comes this yummy curry ,

INGREDIENTS:
Sambar onion/Pearl Onion - 1 cup
Butter Beans -- 2 cups
Brinjal - 50 g
Tomato - 1 (medium)
Tamarind - a small lemon size
Mustard,Jeera and Methi seeds - 1 tsp each
Curry leaves
Sambar Powder - 3 tsps
Coconut pieces - 4
Green Chillies - 2
Asafoetida as required
Salt to taste.
METHOD OF PREPARATION:

1) Heat oil in a kadai . Add mustard , jeera and methi seeds . When it splutters, add chopped onion and curry leaves . Saute till tender .
2) After 2 minutes , add tomato and split chillies . Saute till onion and tomato becomes tender.
3) Then add chopped brinjal and sprinkle little water . Cover with a lid , wait till brinjal gets cooked.

4) Meanwhile , pressure cook butter beans for 3 whistles and keep aside . Use the stock for soaking tamarind and grinding coconut.

5) Once brinjal is cooked , add beans to it and stir them well .

6) Then , add sambar powder , turmeric powder , tamarind juice , grinded coconut and salt .
7) Cover with a lid and allow it to boil in medium flame till the oil separates out . Finally , add asafoetida .

Serve hot with rice . This tastes good with gingelly oil.


This goes to
1) Sudehna's
Monthly Mingle - Winter Fruits and Vegetabales Event , initially started by Meeta of ”What’s for Lunch, Honey?”.



2) EC's MLLA-19 th event started by
Susan


2010/01/06

NEW YEAR EVE FEAST

Hai Friends

Hope you all had a colourful and wonderful New Year Celebration . My Parents were with us during this New Year . We celebrated with all our friends in a Botanical Garden .......Our Kids, all in the age group of 1/2-4 yrs enjoyed Cake Cutting event . They were really excited to see the cake , we had a hard time to hold them in position till we assembled all of them .Each one tried to jump over the cake .........finally we asked all of them to hold the knife and cut it . They really enjoyed shouting Happy New Year.............

We had potluck party with eachone's New year special lunches ...............we ended our day visiting a Shivalaya .

Here is our New Year Eve Special Feast



The Menu included Mutton Biriyani , Mutton Curry with Raitha .This goes to My Christmas Food Festival