2011/04/28

CELEBRATIONG THIRD BLOG ANNIVERSARY WITH SEMIYA KESARI AND AN EVENT ANNOUNCEMENT

Happy to celebrate my blog's third birthday . Am thankful to all the sweethearts who encourage my blog through their comments and support . We are celebrating this moment with Semiya Kesari .
INGREDIENTS :

Roasted semiya - 1 cup
Sugar - 1 cup
Water - sufficient .
GheeMETHOD OF PREPARATION :

1) Ghee roast the semiya . Add water and cover with a lid . Cook till semiya is well cooked .
2) Add sugar syrup and mix it well with semiya . Add some more ghee . The semiya must not stick to the pan .
3) Garnish with cashews.


At this special moment , i am happy to announce Fast food event - Noodles for the month of May .
image source : indiatalkies.com and livestrong.com

RULES :


1) Cook any healthy recipe with Noodles . Post it in your blog and link it back to the event .

2) Multiple recipes are allowed.

3) Rush your recipes to shamanagscrafts@gmail.com before May 31st,2011 .

Cheers,


Shama

2011/04/27

URULAIKILANGU MASIYAL / SPICY MASHED POTATO


INGREDIENTS :

Potato - 150 gms
Garlic cloves - 5
Curry leaves
Salt to taste
Chilli powder - 1 tsp
Mustard and Urat dal - 1 tsp each
Turmeric powder - 1 tsp
Onion (big ) -1

METHOD OF PREPARATION :

1) Peel the skin and pressure cook potato for 6 whistles . Allow the steam to leave and mash it well.
2) Meanwhile , heat oil in a kadai . Once hot,add mustard and urat dal .When it splutters,add garlic cloves,curry leaves and sliced onion . Saute till tender.
3) Add 1/2 cup of water and all the other ingredients . Allow it to boil .
4) Finally , add the mashed potato to it and mix it well . Cook it forms a thick masiyal without water.

Serve hot with Curd Rice.

2011/04/26

BITTERGOURD CURRY / PAVAKKAI PITLA




INGREDIENTS :

Bittergourd - 2 medium sizes
Toor dal - 1 cup
Salt to taste
Turmeric powder - 1 tsp
Mustard and Methi seeds - 1 tsp each
Sambar powder - 1 tsp
Tamarind juice - 1 cup

For Masala :

Toor dal , Urad dal , Channa dal - 1 tsp each
Coriander seeds - 1 tsp
Cumin seeds - 1/2 tsp
Red Chillies - 10 nos
Coconut pieces - 10 nos

Roast these in a spoon of oil and then grind it a bit coarsely.

METHOD OF PREPARATION :

1) Pressure cook dal for 5 whistles and keep aside.
2) Heat oil in a pan . Once hot , add mustard and methi seeds . When it splutters , add chopped veggie . Add sufficient water for the veggie and cover with a lid . Cook in slow flame till the gourd is well cooked .
3) Add tamarind juice , grinded masala , turmeric powder , sambar powder and salt . Allow it to boil for 3minutes.
4) Finally, add dal to it and mix it well . Cook for 10 minutes and remove from the flame .

Serve hot with Rice.

2011/04/25

CABBAGE POTATO CURRY - BENGALI RECIPE (Bandhakopir Dalna)




INGREDIENTS :

Cabbage - 2 cups
Potato - 1 big
Green chillies - 4
Cumin powder - 1 tsp
Garam Masala - 1/2 tsp
Coriander powder - 1 tsp
Butter - 1 tsp
Coriander leaves for garnishing.
Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a kadai . Once hot , add mustard seeds . When it splutters , add chopped cabbage . Sprinkle little water and cover with a lid . Cook in slow flame .
2) Meanwhile , fry cubed potatoes in little oil . Keep them aside .
3) Once the cabbage is cooked , add potatoes to it . Mix it well .
4) Then , green chillies paste and all the other ingredients to it.
5) Cook till potatoes are well cooked.Once done,garnish it with coriander leaves.

Serve with hot rice/roti.

Recipe source : www.indian-food-recipes.info/bandhakopir-dalna-(bengali-cabbage-curry).php.

Thank you for the recipe.
Sending this to Priya's Flavours of Bengal event , initially started by Nayna .

2011/04/21

OKRA STIR FRY - BENGALI STYLE






INGREDIENTS :

Ladies finger - 100 gms
Green chillies - 3
Red chillies -2
Turmeric powder , Jeera powder , Coriander powder , Chilli powder and Garam masala powder - 1/2 tsp each
Salt to taste
Onion - 1
Garlic cloves -3

METHOD OF PREPARATION :

1) Heat oil in a kadai . Once hot,saute onion till tender .
2) Add split green chillies , red chillies and garlic cloves . Saute for 2-3 minutes.
3) Add chopped okra and saute for 2 minutes.
4) Simmer to slow flame . Add all the powders and salt .Cover with a lid and cook okra is well cooked .

Serve hot with Curd Rice .


Recipe Source : Indian Best Recipes .Thank you for this different flavour okra .

Sending this to Priya's Flavours of Bengal event , initially started by Nayna .



The other recipes for the event .


Raw Banana + Potato curry

Greens Stem Stir fry

Attaching some reposts for Akila's Dish name starting with G event.

1)
Greens Stem Stir fry
2)
Green Tomato Chutney
3) Garlic chutney
4)
Ginger curry
5)
Garlic rice
6)
Green gram Pongal
7)
Ghee Rice
8) Green gram salad
9) Ginger Pickle
10) Green gram vadai
11)Green Gram Curry

2011/04/20

EGG TOMATO KURMA




INGREDIENTS :

Egg - 5
Onion - 2
Mustard , Jeera - 1 tsp each
Curry leaves
Green Chillies - 3
Salt to taste

FOR MASALA :

Tomato - 4 small
Chilli powder - 2 tsp
Turmeric powder - 1 tsp
Coriander powder - 1 tsp
Cloves , Cinnamon sticks , elachi - 2 each
Cashews - 10

METHOD OF PREPARATION :

1) Boil eggs separately and keep it aside.
2) Heat oil in a kadai .Once hot, add mustard and jeera .When it splutters , add onion and saute till tender.
3) Add chopped chillies,salt and curry leaves.
4) Then , add the grinded masala with little water.
5) Simmer to slow flame.
6) Once it starts,boiling add eggs to it. Cook till the oil separates out.

Serve hot with Rice / Roti .

2011/04/18

BEETROOT HALWA




INGREDIENTS :


Grated Beetroot - 3 cups
Sugar - 3 cups

Milk - 1 cupGhee
Cashews/Almonds - few


METHOD OF PREPARATION :

1) Pressure cook the grated beetroot with milk for 2 whistles . Allow the steam to leave .
2) Open the lid , cook in slow flame if it still has milk in it . Cook till it thickens. 
3) Then add sugar to it and mix it well.Cook till it reaches halwa consistency , halwa should leave the pan without sticking to it.
4) Meanwhile , heat ghee in a pan . Roast cashews/almonds and garnish beetroot halwa.

2011/04/12

KOVAIKKAI VARUVAL



INGREDIENTS :

Kovaikkai - 100 gms
Peanuts - 2 tbsps
Salt to taste
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Besan flour - 2 tbsps

METHOD OF PREPARATION :

1) Roast peanuts in a spoon of oil .
2) Meanwhile , mix veggie with other ingredients in a separate bowl.
3) Once peanuts are rosated,add the mixture to it.Simmer to slow flame.
4) Cook till it gets well fried.

Serve with Rice .

2011/04/07

SPICY BOTTLEGOURD CURRY




INGREDIENTS :

Bottle gourd - 1 cup chopped
Tomato - 1/2
Onion - 1
Red Chillies -2
Grated coconut - 2 tbsps
Salt to taste
Turmeric powder - 1 tsp
Curry leaves
Mustard and Jeera - 1 tsp each

To Grind :

Tomato - 1 1/2
Chilli powder -2 tsps
Coriander powder - 1 tsp

METHOD OF PREPARATION :

1) Heat oil in a pressure cooker . Once hot , add Mustard , Red Chillies and Jeera . When it splutters , add chopped onion and saute till tender.
2) Add curry leaves and sliced 1/2 tomato.
3) Add Chopped veggie and the grinded masala to it with sufficient water .
4)Add salt and cook for 2 whistles .
5) Once the steam leaves , add coconut to it and cook for 3 minutes till the oil separates out.

Serve hot with Rice .

2011/04/06

KARA KOZHUKKATTAI




INGREDIENTS :

Raw Rice - 1 cup

Onion - 1
Green Chillies - 5
Mustard - 1 tsp
Urat dal - 1 tsp
Jeera - 1 tsp
Ginger - a small piece

Salt to taste




METHOD OF PREPARATION :


1) Soak rice for 1 hour and grind finely with less water.

2) Heat oil in a kadai . Once hot, add mustard,urat dal and jeera . When it splutters , add finely chopped ginger and green chillies.
3) Then , add chopped onion and saute till tender.Add salt.

4) Finally, add grinded rice to it and mix it continuously without allowing it to stick to the kadai.
5) Switch of the flame . Make small balls of it and steam cook in idli pan for 10 minutes.

Serve hot with Sambar/ Chutney.

2011/04/04

PUFFED RICE SNACKS

These tea time snacks are my daughter's favourite . Sending these to Kurinji's Healthy Recipe hunt - Puffed Rice .


VARUTHA PORI :

INGREDIENTS :

Puffed Rice - 1 cup
Roasted Channa dal/Porikadalai - 1/2 cup
Peanuts - 1/2 cup
Curry leaves - a handful
Garlic cloves - 4
Red Chillies - 5
Turmeric power/Chilli powder - a pinch
Salt - very little


METHOD OF PREPARATION :

1) Roast all the ingredients one by one with 1/2 of oil till the flavour rules out.
2) Serve with a spoon of sev.

SIMPLE SNACK :


Mix puffed rice , with dry roasted peanuts and roasted channa dal .

Bhel puri