2012/05/31

PARUPPU VADAI KULAMBU


Last week , we had Masala Vadai for snack . I had some left over batter in the fridge . Wished to make a quick breakfast the other day , i wanted to make idli accompanied by sambar . But suddenly , thought of Vada curry and made this for idli . It tasted great .


INGREDIENTS :


For Vadai :


 INGREDIENTS:

Channa dal - 1 cup

Green chillies - 3 nos

Curry leaves(chopped) as required

Salt to taste

Onion(chopped) - 1 (big)

Ginger - small piece 

Garlic - 3 cloves(optional)

Jeera - 3 tsps

METHOD OF PREPARATION:


1) Soak channa dal in water for 1 - 2 hrs.

2) Grind channa dal coarsely with ginger and garlic,Salt.Grind without water,add less if required.

3) Tranfer batter to a vessel.Add chopped onion,green chillies,curry leaves and jeera.Mix them well.

4) Make small balls and flatten them. Spear your hand with oil and flatten them.

5) Mean while heat oil in a kadai.Once heat,deep fry vadas.Fry them till colour turns golden brown.
Serve hot with chutney .


For curry :


Onion - 1 sliced

Tomato - 2

Mustard and Jeera - 1 tsp each

Salt to taste

Sambar powder - 2 tsps

Turmeric powder - 1 tsp

Jeera powder - 1 tsp

Coconut milk - 1/2 cupCurry leaves

METHOD OF PREPARATION :

1) Heat oil in a kadai . Once hot , add mustard , jeera and curry leaves . Then , saute onion till tender .

2) Next, add tomato finely chopped and saute till thick gravy with all the spice powders and salt .

3) Meanwhile , fry vadai's and keep aside.

4) Add coconut milk to the gravy and all it to boil .

5) Once it starts to boil,simmer to slow flame and add the vadais to it . Cook for 5-10 minutes till it becomes soaked with the gravy.


Garnish with coriander leaves . Serve hot with Idli / Rice.


2012/05/30

BREAKFAST THALI'S : SOUTH INDIAN + ENGLISH BREAKFAST




VEN PONGAL : 


Recently ,  i came to know of adding milk to the pongal in my friends place . Milk enhances the taste of the pongal . We had a special breakfast thali last weekend with Pongal ,Dosa , Sambar , Capsicum chutney and Idli podi .



INGREDIENTS :


Rice - 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
Cashews
Milk - 1 cup
Salt to taste

METHOD OF PREPARATION :


1) Soak rice and dal in water for 1/2 hour.
2) Heat oil or ghee in a pressure cooker . Add mustard,cumin seeds and pepper.When it splutters, add curry leaves.
3) Then add rice and dal with 5 cups of water.Add little salt and turmeric powder. Cook for 3 whistles.v
4) Mix it up with milk , before serving . Garnish it with Roasted Cashews .
Serve hot with sambar and coconut chutn
ey.

ROASTED CAPSICUM CHUTNEY : 

INGREDIENTS : 

Capsicum - 1 medium 

Onion - 1 small 

Coconut - 2 pieces 

Roasted channa dal - 2 tbps 

Garlic - 2 cloves 

Salt to taste 

Mustard , Urat dal , Red Chillies and Curry leaves for tadka . 

ENGLISH SIMPLE COMFORT BREAKFAST : 

This includes Toasted Bread , Olice spread , Baked Beans , Milk and Juice .




Linking these with Srivalli's - Thali mela .

2012/05/28

SWEDE COCONUT STIR FRY



INGREDIENTS :

Swede - 1   medium
 Red Chillies - 3
Mustard and Urat dal  - 1 tsp each
Grated Coconut - 2 tsps
Salt to taste
Turmeric powder - 1/4 tsp
Onion - 1
Sambar powder- 1 tsp


METHOD OF PREPARATION :


1) Cube swede and pressure cook it for 2 whistles . Drain the water and keep aside.

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

3) Add the grated coconut and saute till the flavour smell out.

4) Add the spice powders and swede . Add salt and mix it up well  .

5) Remove from flame after 5 minutes.


Serve with hot rice .

2012/05/24

MYSORE BONDA





INGREDIENTS :


Dosa batter - 2 cups

Chilli powder - 2tbsps

Jeera - 2 tsps

Maida - 1/2 cup

Salt to taste


METHOD OF PREPARATION : 


1) Mix all the ingredients together without lumps . It must't be watery.

2) Heat oil . Once hot , pour a ladle of batter in it and fry them till golden brown .

3) Serve with Chutney.

Linking it up with Jagruthi's Celebrate - Diamond Jubliee .

2012/05/23

BEETROOT RICE




INGREDIENTS : 


Rice - 1 cup

Beetroot - 1 big

Cloves -2

Cinnamon sticks - 2

Elachi - 2

Annasi poo - 2

Biriyani leaves - 2

Onion  - 1 sliced

Capsicum - 1

Salt to taste

Coconut milk - 1/4 cup

Sambar powder - 1 tsp

Turmeric powder - 1 tsp

Cashews -  few


METHOD OF PREPARATION : 


1) Heat oil in a pressure cooker . Once hot ,  saute cinnamon sticks , cloves , annasi ....once the flavour rules ,add and saute sliced onions till tender .
2) Add sliced capsicum and saute till tender.
3) Add grated beetroot and saute till half cooked .
4) Add spice powders,salt and rice . With 2 cups of water and coconut milk . Cook for 2 whisltes .
Serve with Raitha .


2012/05/22

NUTTY BANANA MILKSHAKE


INGREDIENTS :


Ripe Bananas - 2

Boiled milk - 1 cup

Icing Sugar

Cashews , Almonds , Dry grapes - few


METHOD OF PREPARATION :


 Blend the above said ingredients in a blender and serve chilled . 


My entries to Susan's Black and White Wednesday hosted by Sara .

Milagu Paal : 




Apple Milkshake





2012/05/21

PULPY ORANGE JUICE


INGREDIENTS :


Oranges - 7-8 

Icing sugar 

Ice cubes


METHOD OF PREPARATION :


1) Peel the skin and remove the seeds of the orange .

2) Blender it in a blender with icing sugar.

3) Serve it Chill with ice cubes .

2012/05/16

VEGGIE PASTA



INGREDIENTS :


Pasta - 150 gms

Green pepper - 1 big

Tomato ketchup - 4 tbsps

Onion - 1 sliced

Veggies - 1 cup (Cabbage , Cauliflower and Potato)

Italian seasoning

Salt 


METHOD OF PREPARATION : 


1) Boil pasta separately and keep aside .

2) Heat oil in a pan . Once hot , saute green pepper and onion till tender .

3) Add the veggies and salt . Sprinkle little water , cover with a lid and cook in slow flame till tender .

4) Once done , add pasta and tomato ketchup .Mix it up well .Remove from the flame.

5) Serve with Italian seasoning .

2012/05/15

LEMON RASAM



INGREDIENTS :


Lemon - 1 medium

Pepper and Jeera - 1/2 tsp each

Tomato - 2

Red Chillies - 2 

Curry leaves and Coriander leaves

Salt to taste

Rasam powder - 2 tsp

Asafoetida 

Methi seeds - 1 tsp

Mustard - 1 tsp

Ginger - a small piece

Tamarind juice - 1 tbsp

Garlic cloves - 4


METHOD OF PREPARATION :


1) Grind tomato , ginger , garlic , pepper and jeera .

2) Heat oil in a pan . Once hot , add mustard and methi seeds . When it slutters , add red chillies and curry leaves .

3) Add the grinded masala,tamarind juice with rasam powder and little water .

4) When it starts boling , add hing and coriander leaves . Remove from the flame and allow it to cool.


5) Then , add lemon juice to it and mix it up well . 
Linking it up with Akila's Dish starts with 'L' name .

2012/05/14

SPINACH BAJII


INGREDIENTS :


Gram flour - 1 cup
Chilli powder - 3 tbps
Salt to taste
Hing - 2 tsps
Turmeric powder - 1/2 tsp
Spinach - 1 bunch , cleaned and chopped 


METHOD OF PREPARATION :


1) Mix all the above said ingredients to a soft batter...not too watery.
2) Heat oil for deep frying . Once hot ,  pour a tsp of the batter . Fry till golden brown .
Serve with chutney/sauce .
Linking it up with Jagruthi's Celebrate - Diamond Jubliee .

2012/05/10

CHANNA DAL DOSAI


INGREDIENTS : 


Channa Dal - 1 cup

Urat dal - 1/2 cup

Idly rice - 2 cups

Salt to taste


METHOD OF PREPARATION :


1) Soak the ingredients separately for 5 hrs .

2) Grind them to soft batter.

3) Make dosai and serve with Sambar/Chutney .

2012/05/08

LEBANESE OKRA


Tried out this recipe from here.

My daughter doesn't like tomato puree flavour, hence i added very less of it .


INGREDIENTS :


Okra - 200 gms
Salt to taste
Tomatoes - 3
Garlic - 4 cloves
Soy chunks - few
Tomato puree / Mashed tomatoes - 3 tbsps
Green Peppers - 2


METHOD OF PREPARATION :


1) Clean okra and chop it .
2) Deep fry okra till brown.
3) Meanwhile , heat oil in a pan . Once hot ,  add sliced onions , garlic and green pepper till tender.
4) Then , add diced tomatoes till skinny.
5) Add mashed tomatoes,soy chunks and mix it. Cook in slow flame till chunks are well cooked.
6) Finally , add salt and okra to it . Mix it up well .
Serve hot with Rice .

Linking it up with Sara's Flavours of Lebanon event.

2012/05/02

ORANGE KESARI

This recipe was my long time wait to try out , finally made it today . It came out absolutely yummy . I am happy , i made it on a festive day .


INGREDIENTS : 


Rava / Semolina - 1 cup

Sugar - 2 cups

Oranges (small) - 7 

Ghee

Cashews and Raisins .


METHOD OF PREPARATION :




1) Ghee raost rava well till the flavour rules out .

2) Cook in slow flame . Add sugar and mix it up well .

3) Pour sufficient water and freshly made orange juice without pulp , stir it continuously without any lumps .

4) Add a ladle of ghee and stir continuously  till done . Kesari should not stick to the pan .

5) Garnish it with Ghee roasted Cashews and Raisins.

FRUIT OF THE MONTH - GRAPES EVENT ROUNDUP!!!

I thank all the friends who have linked up their wonderful recipes here . Here are their yummy delights .

and finally my Grape yogurt .

MEENAKSHI THIRUKALYANAM SPECIAL LUNCH


Madurai is in full festive mood . Yes , Chithrai Thiruvizha has started . Today is the most important and main function , Meenakshi- Sundareshwarar Thirukalyanam . Meenakshi temple will serve Kalyana Virundhu today . We people in Madurai will prepare it in home . Today , I prepared Dal , Vendaikkai Poriyal , Orange Kesari , Keerai Pakoda , Pickle , Appam and Curd with Rice . We really miss the festival .This was our treat in 2010 .


2012/05/01

HOME MADE GRAPE YOGURT

I came to know of this simple yet comfort food for kids through a UK magazine healthy recipes for kids . This can be made in minutes time . 


INGREDIENTS :


Grapes - 1 cup

Yogurt - 2 cups

Boiled milk (whole) - 1 cupSugar


METHOD OF PREPARATION :


Blend above ingredients in a blender . Serve chilled .Linking it up Fruit of the month- grapes event.