2011/05/31

SARBATH - SUMMER COOLER

Rush your yummy recipes for FAST FOOD - NOODLES EVENT .






INGREDIENTS :

Lemon juice with pulp of 1 whole lemon.
Sugar to taste
Water - 1 1/2 cup
Nannari syrup - 1/2 cup
Ice cubes

METHOD OF PREPARATION:

1) Mix all the ingredients in a big bowl.See to it whether sugar dissloves completely.
2) Serve with ice cubes.

Linking this to Kirthi's Serve it chilled .

2011/05/19

SPINACH CAPSICUM STIR FRY


INGREDIENTS : 

Spinach - 3 bundles 
Onion - 1 
Capsicum - 1 big 
Garlic cloves - 5
Jeera powder- 1 tsp
Turmeric powder - 1 tsp
Salt to taste 

METHOD OF PREPARATION : 

1) Heat oil in a pan . Once hot , Mustard, Jeera, garlic cloves and onion. Saute it till tender. 


2) Then Capsicum. Saute for 2 minutes. 


3) Add chopped spinach and sprinkle little water.Cover with a lid,till cooked.
 



4) Once cooked, add salt, turmeric and jeera powder with turmeric powder. Mix it well for 2 minutes. 

Serve hot with Roti or Rice. 

Sending this to Veggie/Fruit a month event hosted at Rasoi . Other Spinach recipes for the event are : Spinach Potato Subzi Spinach mor curry Spinach Chutney

2011/05/06

BRINJAL TOMATO CHUTNEY

This is one of my favourite chutney . It is a special chutney of all the tiffin centres in Madurai . Very rare to get Idli without this chutney.


INGREDIENTS : 

Toor dal - 2 tbsps 
Brinjal - 3 medium 
Tomato - 1 
Onion - 1 
Chilli powder - 1 1/2 tsp 
Turmeric powder - a pinch 
Channa dal - 1 tsp 
Mustard - 1 tsp 
Curry leaves 
Salt to taste

METHOD OF PREPARATION : 

1) Boil toor dal , tomato and chopped brinjal for 5 whistles till the veggie is
 well cooked .

2) Heat oil in a kadai . Add mustard and channa dal . When it gets roasted , add curry leaves and onion .Saute till tender.



3) Add dal mixture to it and other ingredients . Allow it to boil for 5 minutes.



Garnish with coriander leaves. Serve hot with Idli .

2011/05/04

BITTERGOURD MASALA





INGREDIENTS : 

Bittergourd - 3 big

Onion - 1 
Tomato - 1
Chilli powder - 1 tsp
Pepper-jeera powder - 1 tsp
Turmeric powder - 1 tsp
Salt to taste
Curry leaves
Grated coconut - 4 tbsps

METHOD OF PREPARATION :


1) Heat oil in a pan. Once hot , add sliced onion and saute till tender .
2) Then , add tomato and saute till skinny.




3) Add gourd to it with little water and cover with a lid . Cook in slow flame .




4) Once the gourd is cooked well without any water , add the other ingredients and mix it well.

5) Finally , add the grated coconut and fry it till done.

Serve hot with Rice.






2011/05/02

VEGETABLE KHICHURI BENGALI RECIPE


INGREDIENTS : 

  • Cauliflower florets - few
  •  Potato cubed - 1 cup
  • Carrot - 1 sliced
  • Peas -1/4 cup
  • Tomato - 1 
  • Ginger paste - 1 tsp
  • Jeera - 1 tsp
  • Biriyani leaves 
  • Chilli powder - 2 tsps
  • Turmeric powder - a pinch
  • Green chillies - 2
  • Rice - 1 cup
  • Moong dal - 1/4 cup
  • Red chillies -2 
  • Cloves, cinnamon - 2
  • Grated coconut - 2 tbsps
  • Salt to taste



METHOD OF PREPARATION : 

1) Dry roast the moong dal in a pan till golden.


2) Soak rice for 15 minutes, drain the water .
Dry fry them in a pan and keep it aside.




3) Heat oil in a pan. Fry cubed potatoes and carrot till golden and keep them aside.




4) In the same oil, fry the cauliflower florets and keep them aside.



5) Heat oil in a pan. Once hot, add red chillies, cloves, cinnamon, biriyani leaves and jeera. 



5) When it splutters, add ginger paste, turmeric powder, chilli powder and Salt. Saute till the raw smell leaves.



6) Then, add the grated coconut and saute it well.


7) Then add the sliced tomato and cook till skinny.


8) Add the vegetables and mix it well with the masala.


9) Add Dal and rice and mix it well.


10) Add 3 cups of water, peas, green chillies. Cook for 2 whistles in a pressure pan. Allow the steam to leave and add ghee to it and mix it well.



Serve hot with Raitha.Sending this to Priya's Flavours of Bengal event , initially started by Nayna .

recipe source : bangalinet.com

PUDINA IDLI