2010/10/27

SPINACH POTATO SUBZI




INGREDIENTS:

Potato - 250 g
Spinach - 1 cup chopped
Red chillies - 4
Mustard - 1 tsp
Jeera - 2 tsps
Grated Coconut - 3 tbsps
Onion - 1
Salt to taste
Pepper Jeera powder - 3 tsps

METHOD OF PREPARATION:

1) Pressure cook cleaned potatoes for 3 whistles and peel their skin .
2) Meanwhile , heat oil in a kadai . Add mustard , urat dal , jeera . When it splutters , add red chillies and onion . Saute onion till tender .
3) Then , add chopped spinach to it and cover with a lid . Cook in slow flame till it is cooked well .
4) Sideways , heat oil in a pan . Add grated coconut ans saute till the flavour comes out . Then , add cubed potato to it and stir it well.
5) Add pepper jeera powder and salt to it . Once the spinach is cooked , add it to the potato and mix them well . Before removing from flame , add a spoon of gingelly oil and mix them well .

Serve hot with Rice / Roti .

2010/10/22

BEETROOT CHUTNEY VERSION 2




INGREDIENTS:

Beetroot -1 medium
Onion-1
Red Chillies - 2
Tomato - 1 small
Coconut pieces - 2
Salt to taste
Curry leaves and Coriander leaves

For Tadka :

Urad dal-1 tsp
Mustard-1 tsp
Curry leaves
Red Chillies - 1

METHOD OF PREPARATION:

1) Wash and peel the skin of beetroot.Slice the vegetable and keep aside .

2) Heat oil in a kadai . Add chopped onion , fry till golden brown . Then , add chopped tomato and saute till skinny .

3) Add the beetroot , sprinkle little water , cover with a lid and fry them till it is cooked .

4) Transfer the mixture to the mixer . Then , add red chillies , coconut , curry leaves , coriander leaves and saute for 2 minutes . Turn off the flame . Allow to mixture to cool down for 5 mins.

5)Then grind the mixture with salt . Transfer the chutney to a bowl and temper it with Mustard , Urat dal , Red Chilly and Curry leaves . Chutney is ready to serve.


Serve hot with dosas, rotis or idlis. For version 1 Click here .


Sending this to Any One Can Cook event by Mymoonah .

2010/10/21

KARUPATTI (PALM SUGAR) IDIYAPPAM




INGREDIENTS:

Rice Flour - 1 cup
Palm sugar syrup - sufficient to knead the flour .Boil 200 gms of sugar with sufficent water . Once it dissolves,allow it to cool and filter the impurities .
Ghee as per preference.
Shredded coconut - 1 cup


METHOD OF PREPARATION:

1) Knead soft dough with rice flour ,syrup and ghee.
2) Fill an 'idiyappam' presser with the dough and press it on to idli plates and steam for 5-10 minutes.
3) Serve hot with shredded coconut and ghee.

2010/10/19

MILAGAAI THOKKU / GREEN CHILLI PICKLE




INGREDIENTS :

Green Chillies - 50 gms
Pearl onion - 50 gms
Tamarind - a lemon size
Mustard - 1 tsp
Urat dal - 1 tsp
Curry leaves
Turmeric Powder - 1 tsp
Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a pan . Add mustard and urat dal . When it splutters , add chopped onion and curry leaves .
2) Saute onion till tender . Then , add chopped chillies and saute till tender.
3) Add tamarind juice to it . Cook in slow flame till the juice thickens . Add salt and turmeric powder .Add a spoon of gingelly oil .
4) Once it thickens and the oil separates out , remove from flame . Allow it to cool .Store in an airtight container .

Serve hot with Curd Rice .

Sending this to Nivedita's Complete My thali - Pickle event , started by Jagruti along with the following :

1) Ginger Pickle
2) Mango Pickle
3) Gongura Pickle
4) Bittergourd Pickle

2010/10/12

ANDHRA TAMARIND CHUTNEY



This is one of my favourite andra recipe . I learnt this recipe from my neighbour .
I thank Mani Akka for teaching this yummy spicy chutney.

INGREDIENTS :

Raw Tamarind (Fresh ones ) - 500 gms
Crystal salt - as required

For Chutney :

Mustard - 1 tsp
Green Chillies - 2
Chilli powder - 1 tsp
Asafoetida as required
Urat dal - 1 tsp
Channa dal - 1 tsp
Red Chillies - 2

METHOD OF PREPARATION :

1) Clean and wash the tamarind and remove the outer skin . Crush it to remove the seeds .
2) Then , stuff it with salt and store in an airtight container for 2 - 3 days .
3) This is done so that salt gets well in the tamarind .
4) While preparing for chutney , take a required amount of it (for persons around 100 gms) .
5) Grind tamarind with green chillies , chilli powder , turmeric powder and asafoetida with little water .
6) Meanwhile , heat oil in a pan . Once hot , add mustard , red chillies ,curry leaves , urat dal and channa dal . Saute it till channa dal gets roasted . Turn off the flame .
7) Add the grinded chutney to this tadka and mix it well . Transfer it to a separate dried bowl .

Serve hot with Rice / Dosa .

2010/10/04

RAW BANANA STIR FRY / VAZHAIKKAI PORIYAL




INGREDIENTS :

Raw Banana - 2 medium size
Green Chillies - 2
Onion - 1
Curry leaves
Mustard and Urat dal - 1 tsp
Pepper powder - 1 tsp
Salt to taste
Grated Coconut - 2 tbsps

METHOD OF PREPARATION :

1) Peel the skin of banana and chop them . Boil them separately in a bowl and drain the stock.
2) Heat oil in a pan . Add mustard and urat dal . When it splutters , add chillies and green chillies.
3) Then , add chopped onion and saute till tender .
4) Then add grated coconut and stir well till the raw smell leaves.
5) Add the raw banana , mix it well the other ingredients.
6) Finally , add salt and pepper powder . Cook in slow flame for 5 minutes .

Serve hot with Sambar Rice .