SEMIYA KESARI

Semiya Kesari to celebrate a special moment, my blog's third birthday . Am thankful to all the readers who encourage me with their

comments and support . 

INGREDIENTS :

Roasted semiya - 1 cup
Sugar - 1 cup
Water - sufficient .
Ghee

Elachi 

METHOD OF PREPARATION :

1) Ghee roast the semiya and keep it aside.Boil water in pan. When it starts boiling, add semiya, cook till semiya is well cooked .

2) Add sugar syrup and mix it well with semiya . Add a ladle of ghee. The semiya must not stick to the pan .

3) Garnish with Elachi.

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

URULAIKILANGHU MASIYAL / SPICY MASHED POTATO

INGREDIENTS : 

• Potato - 150 gms 
• Garlic cloves - 6( Crushed)
• Curry leaves 
• Salt to taste 
• Chilli powder - 1 tsp 
• Mustard, Jeera and Urad dal - 1 tsp each 
• Turmeric powder - 1 tsp 
• Onion (big ) -1 

METHOD OF PREPARATION : 

1) Boil the potatoes and keep aside . 

2) Meanwhile , heat oil in a kadai . Once hot,add mustard and urat dal .When it splutters,add garlic cloves,curry leaves, turmeric powder and sliced onion . Saute till tender.



3) Add 1/2 cup of water and chilli powder. Allow it to boil . 




4) Finally , add the mashed potato to it and mix it well . 



5) Mash the potatoes well again in the boiling water and cook till the masala becomes thick. Remove from the flame.




Serve hot with Rice.

PAVAKKAI PITLA / BITTERGOURD SAMBAR

Pavakkai Pitlai is one of Tamilnadu's authentic sambar. This can be prepared little watery or as a thick sambar based on your family's preference. 

INGREDIENTS : 

Bittergourd - 3 medium sizesToor dal - 1 cupSalt to tasteTurmeric powder - 1 tspMustard and Methi seeds - 1 tsp eachSambar powder - 1 tspTamarind juice - 1 cup
For Masala :

Toor dal , Urad dal , Channa dal - 1 tsp eachCoriander seeds - 1 tspCumin seeds - 1/2 tspRed Chillies - 10 nosCoconut pieces - 10 nos
Roast these in a spoon of oil and then grind it a bit coarsely.
METHOD OF PREPARATION : 



1) Pressure cook dal with a tsp of oil and sliced tomato for 5 whistles and keep aside. Allow the steam to leave.


2) Heat oil in a pan . Once hot , add mustard and methi seeds . When it splutters , add sliced onion and saute till tender. Then add chopped bittergourd , stir for a while. Then add the grinder masala, sambar powder and salt , mix well, cover with a lid . Cook in slow flame till the gourd is well cooked .

3) Meanwhile, add tamarind juice to the dal and man dal smooth. 

4) Finally, add dal to bittergourd and mix it well . Cook for 10 minutes and remove from the flame .

Serve hot with Rice.

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 .

BHENDI 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

EGG TOMATO KURMA

INGREDIENTS

 : 

Eggs - 5 

Onion- 1 big

Mustard - 1 tsp

Jeera - 1 tsp each 

Curry leaves 

Green Chillies - 3 

Salt to taste

Tomato- 4  

Chilli powder - 2 tsps

Turmeric powder - 1 tsp 

Coriander powder - 1 tsp 

Garam masala - 1 tsp

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. Add chopped chillies,salt and curry leaves. 

3) Then , add the grinded masala with spice powders, salt and water. 

4) Simmer to slow flame. 

5) Once it starts,boiling add eggs to it. Cook till the oil separates out. Serve hot with Rice / Roti .

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.

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 .

REPOSTS FOR CWF-WV/WF - TOMATO

Sending these to Sanyukta's CWF - Tomato event started by Kiran .


Tomato Dosai
Tomato Soup
Tomato Rasam and Egg dosa with fried tomato chutney
Tomato rice
Coconut milk tomato rice
Araitha Tomato Kuzhambu
Tomato sambar
Tomato dal
Spicy Tomato omelet
Egg in tomato sauce
Tomato chutney
Green Tomato Chutney
Tomato kurma

BOTTLEGOURD CURRY ( SORAIKAI KULAMBHU)

INGREDIENTS :

 

Bottle gourd - 1 cup 

Onion - 1 

Red Chillies -2 

Salt to taste 

Turmeric powder - 1 tsp

 Curry leaves 

Mustard and Jeera - 1 tsp each

To Grind :

Tomato - 1 big

Cooconut - 2 tbsps 

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, Chopped veggie and the grinded masala to it with sufficient water .

3)Add salt and cook for 2 whistles . 

Serve hot with Rice .

RICE UPMA KOZHUKATTAI

INGREDIENTS : 

Raw Rice - 1 cup

Onion - 1 

Red Chillies - 5

Mustard - 1 tsp

Urad dal - 1 tsp

Grated coconut - 1 tbsp

Jeera - 1 tsp

Ginger - a small piece

Salt to taste

METHOD OF PREPARATION :

1) Soak rice for 2 hour and grind finely with less water.

2) Heat oil in a kadai . Once hot, add mustard, urad dal and jeera . When it splutters , add finely chopped ginger and red chillies.

3) Then , add chopped onion, coconut 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.

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