2010/05/24

VACATION FOR 3 WEEKS

Hai Friends , I will be away from blogging for 2 weeks . I am in my mom's place . Will miss all your recipes . Take Care ............Bye

CHICKEN SOUP VERSION 2

THANK YOU FRIENDS FOR YOUR ANNIVERSARY WISHES ....WE HAD A WONDERFUL CELEBRATION .



This a yummy soup learnt from my bengali friend .


INGREDIENTS :

Chicken Stock - 1 cup
Pepper powder (White) - 2 tsp
Turmeric powder - a pinch
Chilli powder - 1 tsp
Salt to taste
Cumin powder - 1 tsp
Ginger powder - 1 tsp

METHOD OF PREPARATION :

1) Marinate chicken (500 gms) with turmeric powder, 1 tsp chilli powder , Salt and 1 tsp coriander powder .

2) Pressure cook chicken for 4-5 whistles . Drain the stock and keep aside .

3) Again , boil the stock with the above ingredients till the soup thickens .

4) We can add small chicken pieces to it . Hot soup is ready.

2010/05/19

PAAL KOVA / MILK PEDA/THERATTU PAAL

TOMORROW IS OUR FIFTH WEDDING ANNIVERSARY.....TO START THE CELEBRATION OF WELCOMING THE FIFTH YEAR , I MADE MY HUBBY'S MOST FAVOURITE PAAL KOVA.



INGREDIENTS :

Milk - 1 litre(full cream)

Sugar

METHOD OF PREPARATION :

1) Boil milk in a heavy bottomed vessel till it thickens .
2) Cook in slow flame . Whenever you find a thick layer of cream , stir it well . Collect the cream sticking to the pan and again mix well .
3) Cook till the milk becomes thick turned to golden brown colour .
4) Now , add sugar to it and mix it well . It should not be sticking to the pan .
5) Transfer to a bowl and make shapes of your choice .



Garnish with cashews .

2010/05/18

FRENCH FRIES / FINGER CHIPS VERSION 1


INGREDIENTS :

Potato - - 5 big
Chilli powder - 2 tsps
Salt to taste



METHOD OF PREPARATION :

1) Peel the skin of potato and pressure cook for 2 whistles .
2) Slice it into thin fingers .
3) Spread it over new papers for 20 minutes , till all the water gets dried .
4) Transfer it to a bowl and add other ingredients to it . Shake it well and keep aside for 20 minutes .
5) Then deep fry them .

Serve hot with Sauce .

2010/05/17

BLACK CHANNA DAL GRAVY / KONDAKKADALAI KURMA VERSION 2



INGREDIENTS:

Black channa dal / Kondakadalai - 1 cup
Curry leaves and Coriander leaves
Garam masala powder - 1 tsp
Coriander powder - 1 tsp
Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Mustard seeds -1 tsp
Red chillies - 2
Salt to taste

To Grind :

Tomato - 1
Ginger-garlic paste - 1 tsp
Fennel seeds - 1 tsp
Jeera -- 1 tsp
Coconut pieces - -4 pieces
Onions - 1

METHOD OF PREPARATION:

1) Soak kondakadalai in water overnight.

2) Pressure cook it for 4 whistles ,allow the steam to leave and keep aside .

3) Heat oil in a pan. Add mustard seeds and jeera .When they splutter, add curry leaves and red chillies , grinded masala till the raw smell leaves .

4) Add chilly powder, garam masala , coriander powder , turmeric powder and salt .

5 )Finally , add kadalai and stir well . Cover with a lid . Cook in slow flame till the oil separates . Garnish with coriander leaves .

Serve hot with chapathi or puri .


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

2010/05/14

PALAK DAL / PARUPPU KEERAI



Palak leaves are rich in Vitamin A and Iron. It acts as a blood purifier . Palak dal is good to remove dryness of body and good for digestion . Moongdal will act as energy booster and will strengthen your bones .


INGREDIENTS :

Palak - 5 bunches
Garlic cloves - 5
Red Chillies - 3
Mustard - - 1 tsp
Jeera - 1 tsp
Pearl Onions - 8 nos
A Cup of Moong dal and Masoor dal
Turmeric powder - 1/2 tsp
Salt to taste

METHOD OF PREPARATION :

1) Pressure cook dal for 3-4 whistles with turmeric powder and a spoon of gingelly oil .
2) Heat oil in a kadai . Add Mustard , Jeera and Red Chillies . When it splutters , add chopped Garlic and Onion , saute till tender.
3) Add chopped palak leaves to it , sprinkle little water and cover with a lid .See to it , the leaves must be green .
4) Once , the leaves are cooked , add dal mixture to it without water and mix it well .
5) Add salt to it , cook till the mixture is thick without any water.
6) Finally , add a spoon of gingelly oil to it and mix it before removing from flame .

Serve hot with Rice or Roti .
Sending this to Radhika Vasanth's and Sudeshna's Food for ailments and Old age
2) Preeti's Green Gourmet Event .


Other recipes for Green Gourmet :

Dal methi rice
Methi leaves Pachadi
Spinach masiyal
Spinach mor curry
Methi leaves curry
Keerai poriyal
Keerai Thandu poriyal
Paruppu keerai

2010/05/13

PASIPAYAR PONGAL / GREEN GRAM PONGAL



This recipe is same as Venpongal recipe .
INGREDIENTS :


Rice - 1 cup
Green gram - 3/4 cup
Pepper -2 tsp
Cumin seeds - 2 tsp
Mustard - 1 tsp
Red Chillies - 2
Asafoetida - a pinch
Ginger - a small piece
Curry leaves
Salt to taste


METHOD OF PREPARATION :


1) Soak green gram overnight .


2) Pressure cook rice and gram together with 5 cups of water for 3-4 whistles.

3) Once done , allow it to cool . Meanwhile , heat oil or ghee in a pan . Add mustard,cumin seeds,red chillies and pepper . When it splutters , add curry leaves.

4) Then , add chopped ginger and asafotida with salt .

5) Finally , add this to the rice and mix it properly .

Serve hot with sambar/chutney/kurma .This goes to CWS - Cumin Seeds hosted by Sara , initially started by Priya Suresh .

2010/05/12

GARLIC RASAM


This rasam is good for digestion , gastric trouble and severe cold and cough .

INGREDIENTS :

Garlic Cloves -- 8 nos
Red Chillies - 3
Curry leaves and coriander leaves
Tomato - 1
Salt to taste
Rasam Powder - 3 tsps
Turmeric powder - 1/2 tsp
Asafoetida - a pinch
Mustard - 1 tsp
Methi Seeds - 1 tsp
Ginger - a small piece
Tamarind - a small piece

METHOD OF PREPARATION :

1 ) Grind garlic , tomato , ginger and coriander leaves .
2) Heat oil in a pan . Once hot , add Mustard and Methi seeds . When it splutters , add red chillies and curry leaves .
3) Then , add the grinded masala with tamarind juice , rasam powder,turmeric powder and asafoetida.
4) Cook in slow flame till it boils . When it starts boiling , add coriander leaves and turn off the flame .
5) Finally , add salt .

Sending this to Radhika Vasanth's and
Sudeshna's Food for ailments and Old age.

2010/05/11

IDLI PODI VERSION 1



INGREDIENTS :

Urat dal - - 2 cups
Red Chillies - 2 cups
Asafoetida -- 2 tbsps
Salt to taste

METHOD OF PREPARATION :

1) Heat 1 tsp of gingelly oil . Once hot , roast urat dal till roasted (not burnt) ,followed by red chillies , asafoetida and salt .Allow it to down.
2) Then coarsely powder it in a mixer grinder.

3) Serve it with a spoon of gingelly oil.

2010/05/07

FISH CURRY -- MY OWN WAY VERSION 2



INGREDIENTS :

Rohu Fish - 500g
Tamarind-lemon size
Coriander power-1 tsp
Fish Masala-3 tsps
Turmeric powder-1/2 tsp
Red Chilli Powder - 2 tsp
Salt to taste

FOR TADKA :

Mustard seeds-1/2 tsp
Methi Seeds-1/2 tsp
Curry leaves

TO GRIND :

Pearl Onions - - 5 nos
Cumin seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Coconut - 5 pieces
Tomato - 1 small
Ginger-garlic paste - 1 tsp

METHOD OF PREPARATION :

1) Marinate the fish with turmeric powder , coriander power , salt .
2) After an hour,heat oil in a kadai . Add mustard seeds , methi seeds and curry leaves.
3) When it splutters , add the grinded masala , all the powders and salt.
4) Then add thick tamarind extract to it .
5) When it starts boiling , add fish and stir slowly . Cover with a lid . Leave in slow flame until fish is cooked properly and oil separates.

Serve hot with Rice .

2010/05/06

KOVAIKKAI PORIYAL



INGREDIENTS :

Kovaikkai - 200 gms
Onion - 1
Salt to taste
Chilli powder - 1 tsp
Pepper powder - 1/2 tsp
Jeera powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Turmeric powder- 1/2 tsp
Ginger- garlic paste - 1/2 tsp

For Tadka :

Red Chillies - 2
Curry leaves
Mustard - 1 tsp
Urat dal - 1 tsp

METHOD OF PREPARATION :

1) Heat oil in a pan . Once hot , add mustard and urat dal . When it splutters , add red chillies and chopped onion .Saute till tender .

2) Then , ginger-garlic paste and curry leaves .

3) Finally , add the veggie with all the powders and salt .

4) Cover with a lid and cook in slow flame . Stir for every 5 minutes to avoid the burning of the veggie . Once done , switch of the flame .

Serve hot with Rice .

Other version of Kovaikkai poriyal .

2010/05/05

ENJOYING BHEL PURI CELEBRATING MY BLOG'S 2ND ANNIVERSARY

I am happy to celebrate my Blog's Second anniversary . It completed 2 years on april 28 . I am celebrating this happy moment with yummy chaat .Thank you all my friends for this achievement .

Here comes our yummy chaat .





INGREDIENTS :

Puffed Rice -- 100 gms
Onion - 1 big ; finely chopped
Tomato - 1 big ; finely chopped
Coriander leaves
Peanuts - 1 tsp
Corn flakes -- 1 tsp
Small Puri's - 3 nos
Sev - 1 cup
Chaat masala - 1/2 tsp
Kara Poondhi - 1 cup
Mango powder - 1/2 tsp
Mint Chutney
Tamarind Chutney
Tomato Sauce - 1 tbsp

FOR MINT CHUTNEY :

Coriander and Mint leaves -- 1 handful
Green  Chillies - 1
Salt to taste
 
Tamarind Chutney :
 
Tamarind  juice - -  5 tbsps/ (1/2) cup
Dates (Seedless) ---- 5 nos 
Cumin Powder -- 1 tsp.
Chilli Powder - 1 tsp.
Salt  to taste .

Boil the above ingredients till it thickens and then blend it.


METHOD OF PREPARATION :

1) Heat 1/2 tsp of oil . Once hot , add peanuts and roast it .
2) Then add puffed rice with corn flakes and 1 red chilly.
3) Once , they are roasted . Transfer it a big bowl.
4) Mix Sev , crushed Puri's,all the powders , tomato sauce and both the chutnies to it and mix it well.
5) Garnish with Onion ,Tomato and Coriander leaves .

2010/05/03

TOFU IN TOMATO AND SAUNF GRAVY



INGREDIENTS :

Tofu - 200 gms
Tomato - 2 riped
Saunf - 1/2 tsp
Coriander Seeds -- 1 tsp
Coriander leaves
Red Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste

METHOD OF PREPARATION :

1) Grind tomato and get its puree .
2) Coarsely crush coriander seeds and keep aside .
3) Heat oil in a pan . Once hot , saute coriander seeds and saunf together.
4) Then , followed by tomato pulp.
5) Add all the powders and salt.
6) Add little water and then add cubed tofu to it.
7)Mix it well and cook till the gravy thickens.
8) Garnish with coriander leaves.

Serve hot with Roti / Wraps .


I tried this yummy recipe from Hindu magazine . I used Tofu instead of Paneer .