2021/06/16

VEGETABLES SABUDANA



INGREDIENTS

  • Mixed vegetables - 1 cup
  • Lamb lettuce - 1 handful
  • Channa dal - 2 tsp
  • Ginger - 1 small piece
  • Capsicum - 1/2 chopped
  • Mustard - 1 tsp
  • Tomato - 1 big
  • Sambar powder - 2 tsps
  • Sabudana/ Sago/ Javvarisi - 200 gms
  • Coriander leaves


METHOD OF PREPARATION :

1) Heat oil in a kadai . Once hot , add mustard, jeera, channa dal and Onion . Saute till onion becomes transparent.

2)Add chillies ,ginger and tomato. Saute well till tender .




3) Then, add the vegetables, lamb lettuce, salt and all spice powders . Add sufficient water for the vegetables to cook. Cover with a lid and cook till done.






4) Add in the soaked sabudana and mix it well. Cover with a lid for few minutes. Garnish it with coriander leaves.




 Serve hot.

2021/06/15

WHEAT EGG DOSAI


INGREDIENTS :

Wheat flour - 1 cup (Mix it with sufficient water, make smooth batter without lumps)
Egg - 1 for 1 dosa
Onion - 1 finely chopped (Small)
Green chillies - 2
Jeera powder as required.
Turmeric powder - a pinch.
Idli powder as required.
Coriander leaves - few
Salt to taste

Note: The ingredient's measurements are shown for 1 dosa. 

METHOD OF PREPARATION 

1. Mix in egg, onion, green chillies, jeera powder, turmeric powder with salt.


2. Then, add in 1 ladle of wheat flour well mix with water without lumps.


3. Beat them well.


4. Heat dosa tawa. Spray a spoon of oil and spread the batter evenly. Again, spray little oil. 

5. Garnish it with Idli podi and coriander leaves. Cover with a lid and cook for 3-4 minutes. Flip to its side till done.


Serve hot with Chutney or Sambar.



 

2021/06/14

RAGI MURUNGAI KEERAI ADAI


INGREDIENTS :

Ragi - 1 cup
Pearl Onions - 10 to 12 nos finely chopped
Green chillies - 3-4 ; finely chopped
Jeera - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Gingelly oil

METHOD OF PREPARATION :

1) Knead a soft dough of Ragi, Drunstick leaves, Onion, Green chillies, Jeera, Turmeric powder and Salt with sufficient water. Once, you roll the dough, add a spoon of gingelly oil and roll a soft dough.




2) Take a small of dough and flatten it out of medium thickness. Heat dosa tawa. Once hot, spread a spoon of gingelly oil. Place the flatten dough and again spray little oil. Flip to its sides till done.


Serve hot with Sambar or Chutney.

2021/06/13

CHEESE CARROT POTATO SANDWICH


INGREDIENTS :

White bread
Cheese slices
Mayonnaise Sauce

For masala :

Onion - 1
Tomato - 1
Carrot - 3 small
Potato - 2 medium
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste

Heat oil in a pan. Once hot, saute onion and tomato till tender. Then add carrot and potato with little water and cook till done. Add Turmeric powder, Chilli powder and Salt. Mash it well. Once done, remove from the flame and allow it to cool down.

METHOD OF PREPARATION:

1. Spread Mayonnaise sauce over the bread.


2. Then, spread the prepared masala.


3. Place the cheese slice. Cover it another bread.


4. Spread little butter over the bread on both sides and place in a toaster till done.
Serve Hot.

2021/06/11

WHITE BAIT (Saala Meen) FISH CURRY



INGREDIENTS :

White bait - 600 gms (Saala meen in Tamil)
Tamarind  - a small lemon size (Soak in 1 cup of water for 30 minutes )
Coconut milk - 1 1/2 cup
Turmeric powder - 1 tsp
Chilli powder - 3 tsps
Coriander powder - 1 tsp
Jeera powder - 1 tsp
Pearl Onions - 2 cups
Green chillies - 3
Salt to taste.

METHOD OF PREPARATION :

Clean the fish well in Salt water. 



1. Heat a ladle of gingelly oil in a pan. Once hot, add in finely chopped onion and saute till soft.



2. Add in split chillies, Turmeric powder, Jeera powder, Coriander powder, Chilli powder and salt. Saute till the raw smell leaves.


3. Add in the thick coconut milk. 


4. When it starts boiling, add in the cleaned fish. Add a spoon of oil . Cover with a lid and cook till the fish is cooked and the oil separates out. 





Remove from the flame and Serve hot with Rice.

 

2021/06/09

MURUNGAI KEERAI ADAI (Drumstick Leaves Lentils Dosa)

INGREDIENTS :

Raw rice - 1 cup

Boiled Rice - 1 cup

Toor Dal - 1/4 cup

Channa dal - 1/4 cup

Urad dal - 2 tbsps

Turmeric powder - 1 tsp

Pearl onions - 8 (finely sliced)

Green Chillies - 6 (finely chopped)

Drumstick leaves - 1 1/2 cup

Jeera - 2 tsps

Salt to taste

METHOD OF PREPARATION :

1. Wash and soak rice, toor dal, urad dal, channa dal for 3 hours. Then grind them a bit coarsely with little water.

2. Transfer it to a bowl, add in chopped onion, jeera, chillies and drumstick leaves with salt and mix it well.

3. Heat dosa pan. Once hot, spray a spoon of gingelly oil and spread the batter evenly. Again, spray little oil. Cover with a lid, for few minutes and flip to its sides till done.


Serve Hot with Sambar/ Chutney/Aviyal.

2021/06/08

LUCKNOW MUTTON BIRIYANI (AWADHI BIRIYANI)


Biriyani is one of the most favourite for food lovers. It is being prepared in different cuisines with unique flavour and aroma. 

INGREDIENTS:

Mutton - 1 kg
Seeraga samba rice - 1 1/2 cups 
Onion - 1 big 
Cinnamon - 3
Cloves - 1
Rajapatri - few
Phool - few
Chilli powder - 2 tsp
Handful of  pudina and coriander leaves. 
Garam masala powder - 1 tsp
Curd - 1/2 cup
Salt to taste 

To Grind :

Ginger - small piece
Garlic cloves - 6
Green Chillies - 5


METHOD OF PREPARATION :

1) Marinate Mutton with the blended masala and curd for 2 hours.


2) Heat oil or ghee in pressure cooker . Once hot add whole spices for 2 minutes , followed by sliced onion and saute till roasted .





3) Add in the mutton and saute for few minutes, till it leaves out water. Then, add in 1/2 cup of water. Pressure cook for 8-10 whistles till done. Allow the steam to leave and remove the lid.


4) Add in the coriander and pudina leaves.


5) Add in the half cooked rice and few more fried onion and pudina. Cover with a lid and leave it in dhum for 20 minutes. 



Before serving, remove the lid and mix it well from the sides of the pan. Serve hot with Raitha.



 

2021/06/07

MUTTON GOAN STYLE ( XACUTI)



INGREDIENTS :

Mutton - 1 kg
Garam masala powder - 1 tsp
Coconut pieces - 8 finely sliced
Green chillies - 5
Coriander seeds - 1 tsp
Jeera powder - 1 tsp
Chilli powder - 1 tsp
Salt to taste
Corinader leaves

METHOD OF PREPARATION :

1) Heat oil in a kadai. Once hot, saute cocnut pieces, green chillies and coriander seeds for 2-3 minutes. Allow it to cool and then blend them finely.


2) Meanwhile, marinate mutton pieces with chilli powder and salt.


3) Heat oil in a pressure cooker. Once hot, saute onion till tender.


4) Add in Garam masala and Jeera powder.


5) Then, add in the blended masala to it. 


6) Then, add in the mutton to it. Add 1 cup of water and pressure cook for 10-15 minutes till done. Allow the pressure to leave. Cover in medium flame without lid till the oil separates out. Garnish it with Coriander leaves.


Serve hot with Rice.

 

VEGETABLES SABUDANA