2009/06/30

VEGETABLE RAVA UPMA



INGREDIENTS :

Rava - 1 cup
Tomatoes - 2
Onion -1 big
Salt to taste.
Curry and coriander leaves.
Mustard , Urad dal , Jeera - 1 tsp each
Mixed vegetables
(beans/potato/carrot) --- 1 cup



METHOD OF PREPARATION:

1)Dry fry rava till the flavour spreads and keep aside.



2) Heat oil in a pan. Once hot, add Mustard, Urad dal, Jeera and curry leaves . When it splutters, add chopped onion and tomatoes . Saute it till soft and tender. 



3) Add vegetables with little water ,cook till tender. Then, add in turmeric and chilli powder. Mix it well.




4) Add 2 cups of water with little salt . Bring it to boil. When it starts boiling, add roasted rava without any lumps. Cover with a lid and cook till rava is well cooked .




Serve hot with Pickle/Chutney.

Sending this to Divya's Show me your breakfast Event and Srilekha's Breakfast Series and AFAM- Bell Peppers hosted by Priya ,event started by Maheswari.

2009/06/29

DOSAI WITH CAPSICUM CHUTNEY



FOR DOSA :

Idli rice --- 5 cups
Urat dal -- 1 cup
Beaten rice -- 1 cup
Methi seeds -- 1 tsp

Soak rice and methi seeds for 7 hours and dal for 2 hours . Mix poha while blending rice . Mix rice batter and dal batter well with your hand . Add salt while making dosa's.Otherwise , dosa will not be soft .

CAPSICUM CHUTNEY :

INGREDIENTS:


Coconut - 7 pieces
Roasted channa dal / porikadalai - 2 tbps
Capsicum ---1 medium
Garlic-ginger paste --- 1 tsp
Onion -- 1/2
Salt to taste
Mustard , Urat Dal ,Red Chillies and Curry leaves

METHOD OF PREPARATION :

Blend all the above ingredients and finally season it with mustard,urat dal,red chillies and curry leaves .

Serve hot with Idli / Dosai / Roti .Sending this to Divya's Show me your breakfast Event and Srilekha's Breakfast Series .

Chutney goes to AFAM- Bell Peppers hosted by Priya ,event started by Maheswari

2009/06/24

KANCHIPURAM IDLI


INGREDIENTS :

Idli batter --- 2 cups
Mustard --2 tsp
Jeera ---2 tsp
Urat dal --- 2 tsp
Onion -- 1 finely chopped

METHOD OF PREPARATION :

1) Fry all the ingredients except batter with a spoon of oil and mix well with the batter .
2) Then make idli's .

Serve hot with sambar/chutney.

Sending this to Divya's Show me your breakfast Event and Srilekha's Breakfast Series

2009/06/23

BOMBAY CHUTNEY (KADALAI MAAVU /BESAN CHUTNEY)



INGREDIENTS :
 

Channa dal flour/ Besan flour / Kadalai maavu --- 1 ladle 
Tomato -- 1 
Big Onion --- 1 
Green chillies --- 3 or 4 
Chilli powder --- 1 tsp 
Turmeric powder -- 1 tsp 
Salt to taste 
Curry and coriander leaves . 
Mustard and Jeera --- 1 tsp each 
Hing - 1/4 tsp

METHOD OF PREPARATION : 

 1) Heat oil in a pan . Once hot,add mustard and jeera .When it splutters , add chopped onion , tomato , green chillies and curry leaves . 



 2) Meanwhile , mix a ladle of flour with sufficient water without any lumps . It must be watery not very thick . 




3) When onion and tomato turns tender, add in the flour to it with salt. Stir continuously to avoid any lumps. Cook in slow flame . Wait till the raw smell of flour leaves. Remove from the flame  and garnish with coriander leaves . 



Serve hot with Dosa / Idli.

2009/06/21

KOVAIKKAI PORIYAL ( IVY GOURD)



INGREDIENTS: 

Kovaikkai - 1/2 kg 
Sambar onions - 10 
Red chillies - 10 
Mustard ,Jeera,Urat dal - 1/2 tsp 
Chilli powder - 1/2 tsp 
Salt to taste 

TO GRIND : Onion + Red chillies - add little water,grind coarsely. 

METHOD OF PREPARATION :

1.  Mix kovaikkai with a tsp of turmeric powder and salt. Leave for 10 - 15 minutes. 

2. Heat oil in a kadai. Add mustard,jeera and urat dal.When it splutters, add chopped kovaikkai and fry them for few minutes. Cover with a lid. Wait till it is half cooked. 


2) Then add the grinded masala and chilli powder. Mix them well and leave in slow flame till it gets dry  and cooked.



Serve hot with Rice.


METHOD OF PREPARATION : 1) 2) 

2009/06/19

KOVAIKKAI (IVY GOURD) KULAMBHU/ CURRY


INGREDIENTS: 

Kovaikkai -- 250 gms 
Sambar Onion -- 12 
Tomato - 2 big 
Garlic cloves - 6
Mustard - 1 tsp
Jeera - 1 tsp
Methi seed - 1 tsp
Coconut - 6 pieces (Finely blend them with sufficient water, it has to be very smooth)
Kuzhambu Milagai Powder-- 2 tsps 
Turmeric powder --1 tsp 
Curry leaves and Coriander leaves
Salt to taste 

METHOD OF PREPARATION :

1. Heat oil in a kadai . Add Mustard, Jeera and Methi seeds.When it splutters, add onion and curry leaves. Saute till tender. Then , add garlic, chopped tomato and saute them till skinny.


2) Add chopped kovaikkai, Kuzhambu Milagai powder, Turmeric powder and Salt .Mix it well and add little water wait till veggie becomes tender . 


3) Once done, add the finely blended coconut to it with little water.  Cover with a lid and cook till the oil separates .Garnish with coriander leaves .


Serve with hot steamed rice .

2009/06/17

CAPSICUM BLACK CHANNA DAL (KONDAKADALAI )RICE WITH CAPSICUM RAITHA



INGREDIENTS:


  • Kondakadalai -- 1/2 cup
  • Mint leaves -- few
  • Spring onion
  • Capsicum ----1
  • Tomato---1
  • Onion ---1
  • Salt to taste
  • Garam masala powder---1 tsp
  • Turmeric powder and Chilli powder- --1 tsp
  • Curd --1 tsp
  • Ginger--garlic paste -- 1 tsp
  • Coconut milk ---1 cup

METHOD OF PREPARATION :

1) Soak black channa dal over night .
2) Heat a spoon of ghee in a pressure cooker . Saute chopped onion , capsicum ,chopped tomato , ginger-garlic paste till tender .
3) Add kondakadalai,spring onion, all the powders.Saute till the raw smell leaves .


4) Add washed rice and a spoon of curd .
5) Saute the rice for a minute .


6) Then add coconut milk and a cup of water .Add salt and stir well . Add mint leaves.




7) Pressure cook for 3 whistles .

Serve hot with raitha or kurma .I served it with Capsicum Raitha .

CAPSICUM RAITHA :

Mix a cup of curd , 1/2 cup of water , chopped onion , chopped capsicum , dania leaves , a piece of chopped ginger , a spoon of pepper jeera powder and dania leaves with little salt .

Sending this to AFAM- Bell Peppers hosted by Priya ,event started by Maheswari .

2009/06/15

KERALA KADALA CURRY

 

INGREDIENTS:
 

Black channa dal / Kondakadalai - 1 cup Onions - 1 big 
Curry leaves and Coriander leaves 
Garam masala powder - 1 tsp 
Coriander powder - 1 tsp 
Chilli powder - 1 tsp 
Turmeric powder - 1/2 tsp 
Mustard seeds -1 tsp 
Jeera - 1/4 tsp 
Coconut milk - 1/2 cup 
Salt to taste

To grind :

Tomato - 1  
Ginger - A small piece 
Garlic cloves - 4  
Coconut - 4 pieces

METHOD OF PREPARATION: 

1) Soak kondakadalai in water overnight. Pressure cook it for 3 whistles . Drain the stock and keep aside . 

 2) Heat oil in a pan. Add mustard seeds and jeera .When they splutter, add finely chopped onions, curry leaves, saute till they become tender . 


3)Add grinded masala, coconut milk, chillipowder, turmeric powder, garam masala,salt and mix it well.


4) When it starts boiling, add cooked black channa dal / Kadalai to it. Cover with a lid . Cook in slow flame till the oil separates . Garnish with coriander leaves . 

Serve hot with chapathi or puri . This goes to "CWF - LB : Chickpeas", hosted by Nithubala and started byKiran.

2009/06/13

WHEAT RAVA KESARI


INGREDIENTS :

Wheat Rava --1 cup
Cashews / Almond
Sugar -- 1 cup
Ghee

METHOD OF PREPARATION :

1) Dry roast rava with a spoon of ghee . Till the flavour is felt .
2) Meanwhile make sugar syrup . Dissolve it in a cup of water and boil it .
3) Once the syrup is done .Slowly add rava to it and mix them well without lumps .
4) Add ghee and stir continuously till done .
5) Garnish with ghee roasted cahews / almonds .

This goes to shanthi's Sweet time Event .

2009/06/12

CAPSICUM TOFU MASALA AND A LOVELY AWARD

Preeti of http://authentic-food-treasures.blogspot.com/ has passed me this beautiful memorable award . Thank you dear .




Rules for this award ......have to award 7 friends and tag them to write 10 honest things about them .Thank you dear for tagging me too .

10 Honest things about me :

1 ) I am typical housewife and strict mom for a 2 + yr old cute angel , Deshna . Strictness is restricted only in getting her daily routines perfect .

2) I never miss to talk to my childhood , school and college friends atleast once a month.

3) I love trying different recipes to make my daughter have it and enjoy them .

4) Never miss playing with her , take her for a long refreshing walk .

5) I am a fun loving person ...........friendly natured .

6) I love crafts , having nice collection of ganesh idols .

7) I am a craziest fan of Cranberry juice , Dairy milk , Kaju kathili and Amul Alphonsa Ice cream .

8) Love long trips during weekends . Feel comfort and relaxed .

9) I am the craziest commentator for Advertisements . Would like to pursue a degree in advertisement . Will try for a career in that field .

10 ) I strongly believe that "Our wellwishers are the most precious gift in this competitive world". I really follow my brother's golden words in my life " If there are four persons to curse you , there will be four more persons to bless you from their heart . Do live for them , feel happy for them . Don't ever think of persons who are cursing you .Life will be the most beautiful " .


I am passing this award and tagging

Divya Vikram
Viki
lubna
Sanghi
Gita
Sireesha
Varsha

Here come today's recipe ,




INGREDIENTS :

Tofu -- 2oo gms
Capsicum --- 1 big
Onion -- 1
Tomato -- 2 medium
Chilli powder - 1 tsp
Turmeric powder -- 1/2 tsp
Garam masala -- 1 tsp
Ginger--garlic paste -- 1 tsp
Salt to taste .
Curry and corainder leaves .
Grinded coconut-1/4 cup

METHOD OF PREPARATION :

1) Soak tofu in warm water for 5 minutes. Squeeze the water from it .Cut into small cubes and mix them well with chilli powder and salt .

2) Heat oil , add chopped onion and saute till tender .
3) Add chopped capsicum and saute for 2 minutes . Add curry leaves and all the powders .
4) Blend tomatoes in a mixer .
5) Then tomato and coconut paste to the onion mixture . Add little water .
6) Finally add tofu cubes and slower the flame to simmer . Cover with a lid . Cook till the oil separates.

Serve hot with rotis and puri's . Sending this to AFAM- Bell Peppers hosted by Priya ,event started by Maheswari .

2009/06/10

FINAL PART OF GRAMMATHU KAIMANAM EVENT

Here comes the final array of yummy village special delights ............Thank you participants for making it another milestone to my blog .



Madhumathi's Delight :

PULI KOOZHU AND MOR KOOZHU



Usha's Delight :

ONION EGG CURRY


Srividhya'sDelight :

KEERA MOLAGOOTAL


Pooja'sDelight :

CHICKEN CHETTINAD



and finally from me ,

1) KATHRIKKAI MOCCHAIKOTTAI PULIKULAMBU



2)CHICKEN PULIKULAMBU



3)RAGI DOSAI



4) SUNDAIKKAI VATHAL KULAMBU



5)CHICKEN LIVER



6)YEZHUMBU SAMBAR



7) VAZHAIPOO PORIYAL


8) VAZHAIPOO VADAI




Thank you for all the participants ...........meet u soon with another interesting event .

PUDINA IDLI