2009/01/31

VENDAIKKAI KULAMBHU



INGREDIENTS :

  • Ladies finger / Bhendi / Vendaikkai- 250 g
  • Onion - 1
  • Dried Red Chillies - 10
  • Turmeric powder - 1 tsp
  • Coconut -- 2 tsps
  • Peanut - 3 tsps
  • Jeera - 2 tips
  • Mustard - 1 tsp
  • Tamarind juice -  1/2 cup
  • Salt to taste
  • Curry leaves

For Masala :

Tomato , Jeera , Peanuts and coconut , dried red chillies, coriander seeds.

METHOD OF PREPARATION :


1 ) Saute ingredients for masala in a spoon of oil till peanuts gets roasted . Allow it to cool and grind them.



2) Heat oil in a kadai . Add mustard and jeera, red chillies and curry leaves .Add chopped onion. Saute it till tender.


3) Add chopped Vegetable and fry it for 5 minutes till the vegetable is cooked well.


4) Add the grinded masala and tamarind juice and salt .Cover with a lid and cook till oil separates .




Serve hot with Rice.

2009/01/30

PANDU MIRAPAKAYA PACHADI (Ripen Red Chillies Chutney)


INGREDIENTS : 

Ripen Red Chillies  - 100 gms
Tamarind - 50 gms , small lemon size
Salt to taste

To Tadka: 

Mustard - 1 tsp
Jeera - 1/2 tsp
Garlic cloves - 5
Curry leaves - few
Urat dal - 1/2 tsp

METHOD OF PREPARATION:

1. Clean the chillies well and allow it to sun dry for 1 hour.



2. Then, Blend it in a mixer to a fine paste without water. Then, add seedless tamarind and blend it again finely like a paste.



3. Transfer it an empty dry glass bottle. Store it for a day.


4. Next day. Heat oil in a pan. Once hot, add mustard, jeera and urat dal. When it splutters, add garlic cloves, Curry leaves and saute till golden. 


5. Then, add in the blended paste and salt. Mix it well till the oil separates out. Store it in a dry bottle.




Serve hot with Dosai/Idli or Rice.

2009/01/29

PEANUT / GROUNDNUT CHUTNEY


INGREDIENTS : 
Peanuts --1/2 cup 
Coconut pieces - 1/4 cup 
Garlic cloves - 2
Red chillies --4

For Tadka: Mustard , Urat dal - 1 tsp each Curry leaves Salt to taste 

METHOD OF PREPARATION : 

1 ) Heat oil in a pan. Add red chillies, coconut , garlic cloves and fry till roasted . Roast peanuts and keep aside.




2) Allow it to cool and blend them with salt.




3) Temper with mustard,urat dal and curry leaves. Serve hot with dosa or idli. 

2009/01/27

FRIED DAL AND AWARDS



INGREDIENTS : 

Toor Dal - 1 cup 
Green chillies - 3
Coriander powder - 1 tsp 
Salt to taste. 

For Tadka:

Red Chillies - 2 
Mustard seeds, 
Urad dal - 1 tsp each 
Onion - 1 
Curry and coriander leaves. 

METHOD OF PREPARATION : 

1 ) Fry dal with a spoon of oil till dal becomes light brown . 


2) Now , add water , turmeric powder and 1 spoon of oil and cook it softens and mash it well.


3) After it gets cooled down, grind it and make it a fine paste, along with coriander powder and green chillies.

4) Heat oil in the pan .Add mustard seeds,jeera. Once it splutters ,add chopped onion . Saute till it becomes tender. 



5) Now add dal and salt with little water. Cover with a lid and allow it to boil for 10 minutes. Serve dal with rice . 

Sending these to FIC - YELLOW hosted by Sunshinemom and Srivalli's My Legume Love Affair Event and Susan's Event.




Srilekha awarded me this cute silver cup.Thank you dear.........my new year surprise . Love this cup.......Vij and Ramya have given the Lemonade award and Varsha presented me with a beautiful butterfly award . Thank you friends , feeling happy and excited..............means a lot to me. 

Cheers, 
Shama Nags



2009/01/26

POTATO MASALA







Potato Masala is one of the most welcoming recipes. It is prepared in a simple way with only few basic ingredients. A good choice of recipe for beginners in cooking. It will never be a failure.

INGREDIENTS :

  • Potato - 250 g
  • Onion - 1
  • Tomato - 1 
  • Mustard and Urad dal - 1 tsp each
  • Coriander leaves - few
  • Green Chillies - 3
  • Curry leaves - few
  • Chilli powder - 1 tsp
  • Turmeric powder -1 tsp
  • Salt to taste


METHOD OF PREPARATION :

1) Pressure cook peeled potatoes with little water for 4-5 whistles. Allow the steam to leave and keep aside.




2) Heat oil in a kadai.Add mustard and urat dal.Once it splutters, add chopped onion, tomato, curry leaves and green chillies. Saute till tender.



3) Add potatoes to it. Mash it for a while.




4) Add little water, Chilli powder, Turmeric powder and Salt. Mix it well and cook till the masala is a bit thick.








Serve hot with Rice. It can be spread over dosa to make a perfect Masala Dosai. 

2009/01/24

APPLE RASAM



INGREDIENTS :

Apple - 1
Garlic cloves - 3
Red Chillies - 2
Mustard , Methi seeds - 1 tsp each
Curry leaves and coriander leaves
Asafoetida - a pinch
Pepper-jeera powder - 3 tbsps
Dal water - 1 cup
Tamarind juice - 1 cup
Tomato - 1
Salt to taste.

METHOD OF PREPARATION :

1) Heat oil in a kadai .Add mustard and methi seeds.Once it splutters , add curry leaves , garlic and red chillies.
2)Then add tomato and fry a little.
3) Add chopped apple and saute for 3 minutes.
4) Then add dal water,tamarind juice and powders .Allow it to boil.Add asafoetida and dania leaves.
5) Once it starts boiling , transfer it to a vessel with salt.

Serve hot with rice.

2009/01/22

TANGY TOMATO UPMA



INGREDIENTS:

  • Roasted Semiya - 1 cup
  • Green chillies - 2
  • Roasted peanuts - 1 tsp
  • Kasturi methi - 1 tsp
  • Onion -1
  • Salt to taste.
  • Curry and coriander leaves.
  • Turmeric powder - 1 tsp
  • Mustard , urat dal - 1/2 tsp
  • Lemon juice - 1 tsp
  • Sambar powder - 1 tsp
  • Tomato puree -  3 tbsps

METHOD OF PREPARATION:

1) Heat oil in a pan.Add mustard,urat dal, roasted peanuts, Kasturi methi green chillies and curry leaves .
2) Then add chopped onion. Saute till tender. Then add 1 cup of water for 1 cup roasted vermicelli. Add salt, turmeric powder. Bring it to boil.



3) When it starts boiling sambar powder and mix roasted semiya in it.Cover with a lid. Cook till done.



4) Once done, mix lemon juice to it and mix it up well.


5) Finally, mix tomato puree to it, mix it up well and saute for 5 minutes till the raw smell leaves.



Serve hot with chutney or sambar.

2009/01/20

DAL METHI LEAVES RICE


INGREDIENTS:
 

Rice - 1 cup 
Toor Dal - 1 cup 
Methi leaves - 2 cups 
Salt to taste 
Grinded coconut - 2 tbsps
Sambar powder - 3 tsps 
Tamarind juice - 1/2 cup 
Onion - 1 
Mustard , Jeera - 1 tsp each 

METHOD OF PREPARATION : 
 
1) Heat oil in kadai . Add mustard , jeera . Once it splutters , add chopped onion and tomato,saute till tender. 

2) Then add methi leaves , sprinkle some water and cover it with a lid .Wait till it gets cooked.



3) Pressure cook rice and dal with 4 cups of water for 3-4 whistles. Open the lid.



4) Add tamarind juice , sambar powder , grinded coconut and salt.Mix them well. Cook for 5 minutes, remove from the flame.

Serve hot with potato fry. Sending these to FIC - YELLOW hosted by Sunshinemom , Srivalli's My Legume Love Affair Event and Susan's Event and Sudeshna's Festival of Rice.Click here .

2009/01/19

VEGGIE BONDA AND VEGGIE PAKODAS


Sending these to
Sankranthi festival by Priti and srilekha's EFM - Savories Event .


VEGGIE BONDA :





INGREDIENTS:

Veggies - 1 /2 cup(carrot,cauliflower,corn,potato)
Besan flour - as per requirement
Ginger-garlic paste - 1 tsp
Green Chillies - 2
Salt to taste
Bajji bonda mix - as per requirement.

METHOD OF PREPARATION :

1) Boil veggies with little water . Drain the stock.
2) Blend them with green chillies , salt and ginger-garlic paste.
3) Mix them with besan flour and make thick dough.
4) Make small balls and dip them bajji bonda batter (make batter using veggie stock) and deep fry them.

Serve hot with chutney.

Note : Instead of bonda mix , Make batter using besan flour , chilli powder and salt .


VEGGIE PAKODAS:



INGREDIENTS:

Veggies - 1 /2 cup(carrot,cauliflower,corn)
Besan flour - as per requirement
Ginger-garlic paste - 1 tsp
Green Chillies - 2
onion - 1
Curry leaves
Salt to taste

METHOD OF PREPARATION :

1) Boil veggies with little water . Drain the stock.
2) Blend them with green chillies , salt and ginger-garlic paste.
3) Mix them with besan flour and make thick dough.
4)Add chopped onion and curry leaves to the dough .Mix them well .
5) Drop dough spoon by spoon and deep fry them.

These goes to Deepa's Cooking for kids --Potato event started by sharmi .

2009/01/17

UZHUNDU VADAI / MEDHU VADAI




INGREDIENTS:

Urat dal - 1 cup
Salt to taste
Jeera - 1 tsp
Green chillies - 2
Turmeric powder - 1/2 tsp
Onion - 1

METHOD OF PREPARATION :

1) Soak dal in water for 1 hour.Grind it without water , if watery add 2 tsps of rice or besan flour.
2) Add chopped onion and green chillies with less salt to the batter .Mix well and smear ur hands with oil,make small balls ,flatten and deep fry them.

Serve hot with chutney.

Sending this to Sending these to FIC - YELLOW hosted by Sunshinemom ,Sankranthi festival by Priti , Srivalli's My Legume Love Affair Event and Susan's Event and srilekha's EFM - Savories Event .

2009/01/16

THAYIR VADAI-------PONGAL SPECIAL / DAHI VADA

INGREDIENTS:

Urat dal - 1 cup
Curd - 1 cup
Salt to taste
Mustard - 1 tsp
Jeera - 1 tsp
Red chillies - 2
Turmeric powder - 1/2 tsp
Onion - 1
Green chillies -2

METHOD OF PREPARATION :

1) Soak dal in water for 1 hour.Grind it without water , if watery add 2 tsps of rice or besan flour.
2) Add chopped onion and green chillies with less salt to the batter .Mix well and make vadai.Allow it to cool.
3) Meanwhile , heat oil in a kadai .Add mustard,jeera and red chillies with turmeric powder .Once it splutters,add them to the thick curd and keep aside.
4) After vadai gets cooled,dip vadai in water .Squeeze water from them and drop them in curd and serve after 20 minutes.

Sending this to Sending these to FIC - YELLOW hosted by Sunshinemom ,Sankranthi festival by Priti , Srivalli's My Legume Love Affair Event and Susan's Event and srilekha's EFM - Savories Event .

2009/01/15

MASALA PORIKADALAI


INGREDIENTS:

Whole roasted channa dal / Chutney kadalai - 1 cup
Channa dal flour - 1 1/2 cu
Chilli powder - 2 tsp
Salt to taste.
Asafoetida.

METHOD OF PREPARATION:

1) Make batter with flour,chilli powder,salt and asafoetida.Make batter very thick.
2) Mix roasted dal in the batter and deep fry them.

Sending this to srilekha's EFM - Savories Event , Srivalli's My Legume Love Affair Event and Susan's Event

2009/01/14

SAKKARAI PONGAL







It is a traditional way of cooking pongal in pots . We used to tie turmeric and flowers around the pot .Decorate them with Sandal powder and kumkum .


Sakkarai pongal is the main special recipe prepared on Pongal . Rice and moongal cooked with Jaggery .

SWEET PONGAL / SAKKARAI PONGAL :

INGREDIENTS:

Rice - 1 cup
Moong dal - 1/4 cup
Jaggery as ur wish --i used 200 gms
Cashews,Badam and elachi --few numbers
Ghee

METHOD OF PREPARATION :

1) Boil water in a pot . Once it starts boiling , add rice and dal.
2) Leave in medium flame and cover it with a lid.
3) Meanwhile dissolve jaggery with hot water and filter the impurities .
4) Once the water in rice is drained completely , add jaggery syrup and mix them well .
5 ) Add 1 cup of ghee , stir it up. Leave it flame till it thickens .
6) Garnish it with ghee roasted cashews,badam and elachi .


Sending these to FIC - YELLOW hosted by Sunshinemom ,Sankranthi festival by Priti , Srivalli's My Legume Love Affair Event and Susan's Event .and Sudeshna's Festival of Rice.Click here .

2009/01/13

SEEYAM

Sending this to srilekha's EFM - Savories Event , Sudeshna's Festival of Rice.Click here and Srivalli's My Legume Love Affair Event and Susan's Event .



INGREDIENTS :

Moong dal - 1/4 cup
Coconut and Jaggery - 1/4 cup each
Dosa batter as per requirement

METHOD OF PREPARATION:

1)Pressure cook moong dal with a spoon of oil and a pinch of turmeric powder for 1 whistle .Allow it to cool and keep aside.
2) Meanwhile ,heat kadai ,add jaggery with little water and wait it gets completely dissolved.
3) Then add grated coconut to this and stir for some time.
4) Then add dal to it and mix them well.
5) Turn off the flame and allow it to cool.
6) Heat oil for deep frying .Make small balls out of dal mixture , dip it in dosa batter and deep fry them .

Serve hot........a simple sweet evening snack.
5) Turn off

2009/01/12

CHICKEN BIRIYANI - SUNDAY'S SPECIAL.



INGREDIENTS:

  • Chicken - 1/2 kg
  • Rice - 1 cup
  • Chilli powder - 1 1/2 tsp
  • Garam masala powder - 1 tsp
  • Lemon - 1
  • Split green chillies - 2
  • Onion - 1
  • Tomato - 1
  • Curry leaves , Coriander leaves
  • Salt to taste
  • Ginger - garlic paste - 1 1/4 tsp
  • Curd - 1/2 tsp
  • Cinnamon - 2
  • Cloves - 1
  • Bay leaves - 2

METHOD OF PREPARATION :

1) Marinate chicken with ginger-garlic paste,chilli powder , garam masala powder , salt,turmeric powder and curd for 30 minutes.



2) Soak rice for 20 minutes.
3) Heat oil or ghee in pressure cooker . Once hot add whole spices, chopped onion . Saute till onion becomes tender.



4) Then,add chopped tomato , salt and green chillies. Followed by ginger-garlic paste, Biriyani masala, Chilli powder, Coriander powder, Garam masala and mix it well with little water.



5) Add marinated chicken,salt and saute for 10 minutes .


6) Finally add rice and 1 cup of water and 1 tsp of lemon juice.


7) Pressure cook for 3 whisltes.  Remove from the flame and allow the steam to leave.Garnish with Coriander leaves/ Pudina.



Sending this to Sudeshna's Festival of Rice.Click here

PUDINA IDLI