2012/05/31

PARUPPU VADAI KULAMBU


Last week , we had Masala Vadai for snack . I had some left over batter in the fridge . Wished to make a quick breakfast the other day , i wanted to make idli accompanied by sambar . But suddenly , thought of Vada curry and made this for idli . It tasted great .


INGREDIENTS :


For Vadai :


 INGREDIENTS:

Channa dal - 1 cup

Green chillies - 3 nos

Curry leaves(chopped) as required

Salt to taste

Onion(chopped) - 1 (big)

Ginger - small piece 

Garlic - 3 cloves(optional)

Jeera - 3 tsps

METHOD OF PREPARATION:


1) Soak channa dal in water for 1 - 2 hrs.

2) Grind channa dal coarsely with ginger and garlic,Salt.Grind without water,add less if required.

3) Tranfer batter to a vessel.Add chopped onion,green chillies,curry leaves and jeera.Mix them well.

4) Make small balls and flatten them. Spear your hand with oil and flatten them.

5) Mean while heat oil in a kadai.Once heat,deep fry vadas.Fry them till colour turns golden brown.
Serve hot with chutney .


For curry :


Onion - 1 sliced

Tomato - 2

Mustard and Jeera - 1 tsp each

Salt to taste

Sambar powder - 2 tsps

Turmeric powder - 1 tsp

Jeera powder - 1 tsp

Coconut milk - 1/2 cupCurry leaves

METHOD OF PREPARATION :

1) Heat oil in a kadai . Once hot , add mustard , jeera and curry leaves . Then , saute onion till tender .

2) Next, add tomato finely chopped and saute till thick gravy with all the spice powders and salt .

3) Meanwhile , fry vadai's and keep aside.

4) Add coconut milk to the gravy and all it to boil .

5) Once it starts to boil,simmer to slow flame and add the vadais to it . Cook for 5-10 minutes till it becomes soaked with the gravy.


Garnish with coriander leaves . Serve hot with Idli / Rice.


2012/05/30

BREAKFAST THALI'S : SOUTH INDIAN + ENGLISH BREAKFAST




VEN PONGAL : 


Recently ,  i came to know of adding milk to the pongal in my friends place . Milk enhances the taste of the pongal . We had a special breakfast thali last weekend with Pongal ,Dosa , Sambar , Capsicum chutney and Idli podi .



INGREDIENTS :


Rice - 1 cup
Moong dal - 1/2 cup
Pepper - 1 1/2 tsp
Cumin seeds - 1 1/2 tsp
Mustard - 1 tsp
Curry leaves
Turmeric powder - a pinch
Cashews
Milk - 1 cup
Salt to taste

METHOD OF PREPARATION :


1) Soak rice and dal in water for 1/2 hour.
2) Heat oil or ghee in a pressure cooker . Add mustard,cumin seeds and pepper.When it splutters, add curry leaves.
3) Then add rice and dal with 5 cups of water.Add little salt and turmeric powder. Cook for 3 whistles.v
4) Mix it up with milk , before serving . Garnish it with Roasted Cashews .
Serve hot with sambar and coconut chutn
ey.

ROASTED CAPSICUM CHUTNEY : 

INGREDIENTS : 

Capsicum - 1 medium 

Onion - 1 small 

Coconut - 2 pieces 

Roasted channa dal - 2 tbps 

Garlic - 2 cloves 

Salt to taste 

Mustard , Urat dal , Red Chillies and Curry leaves for tadka . 

ENGLISH SIMPLE COMFORT BREAKFAST : 

This includes Toasted Bread , Olice spread , Baked Beans , Milk and Juice .




Linking these with Srivalli's - Thali mela .

2012/05/28

SWEDE STIR FRY



Swede are also known as yellow turnip. They are a good source of Vitamin C, Vitamin B6 and has high dietary fibre.

INGREDIENTS :

Swede - 1   medium
Red Chillies - 3
Mustard and Urat dal  - 1 tsp each
Grated Coconut - 2 tsps
Salt to taste
Turmeric powder - 1/4 tsp
Onion - 1
Sambar powder- 1 tsp


METHOD OF PREPARATION :


1) Cube swede and pressure cook it for 1 whistle. Allow it to cool, drain the water and keep aside.


2)Heat oil in a kadai . Once hot , add mustard , urat dal . When it splutters , add red chillies and onion. Saute till tender .



3) Add the grated coconut and saute till the flavour smell out.

4) Add the spice powders and swede . Add salt and mix it up well  .

5) Remove from flame after 5 minutes.


Serve with hot rice .

2012/05/24

MYSORE BONDA





INGREDIENTS :


Dosa batter - 2 cups

Chilli powder - 2tbsps

Jeera - 2 tsps

Maida - 1/2 cup

Salt to taste


METHOD OF PREPARATION : 


1) Mix all the ingredients together without lumps . It must't be watery.

2) Heat oil . Once hot , pour a ladle of batter in it and fry them till golden brown .

3) Serve with Chutney.

Linking it up with Jagruthi's Celebrate - Diamond Jubliee .

2012/05/23

BEETROOT RICE


INGREDIENTS : 
  • Basmati Rice - 1 cup( Soak in water for 20 minutes)
  • Beetroot - 1 big
  • Cloves -2
  • Cinnamon sticks - 2
  • Annasi poo - 2
  • Biriyani leaves - 2
  • Onion  - 1 sliced
  • Green chillies - 2
  • Salt to taste
  • Biriyani powder - 1 tsp
  • Turmeric powder - 1 tsp
  • Kari masala powder - 1 tsp
  • Coriander leaves -  few




METHOD OF PREPARATION : 

1) Clean the beetroot. Peel the skin and finely grate it.

2) Heat oil in a pressure cooker . Once hot,  add cinnamon sticks , cloves , annasi poo, biriyani leaves.

3) Add sliced Onion, green chillies and saute till tender.


4) Add grated beetroot and saute for few minutes.


5) Add Turmeric powder, Kari masala powder, Biriyani powder and Salt.

6) Add 1 cup of water and rice. Cook for 2 whisltes . Allow the steam to leave and garnish with coriander leaves.


Serve hot with Raitha .


2012/05/22

NUTTY BANANA MILKSHAKE


INGREDIENTS :


Ripe Bananas - 2

Boiled milk - 1 cup

Icing Sugar

Cashews , Almonds , Dry grapes - few


METHOD OF PREPARATION :


 Blend the above said ingredients in a blender and serve chilled . 


My entries to Susan's Black and White Wednesday hosted by Sara .

Milagu Paal : 




Apple Milkshake





2012/05/21

PULPY ORANGE JUICE


INGREDIENTS :


Oranges - 7-8 

Icing sugar 

Ice cubes


METHOD OF PREPARATION :


1) Peel the skin and remove the seeds of the orange .

2) Blender it in a blender with icing sugar.

3) Serve it Chill with ice cubes .

2012/05/16

VEGGIE PASTA



INGREDIENTS :


Pasta - 150 gms

Green pepper - 1 big

Tomato ketchup - 4 tbsps

Onion - 1 sliced

Veggies - 1 cup (Cabbage , Cauliflower and Potato)

Italian seasoning

Salt 


METHOD OF PREPARATION : 


1) Boil pasta separately and keep aside .

2) Heat oil in a pan . Once hot , saute green pepper and onion till tender .

3) Add the veggies and salt . Sprinkle little water , cover with a lid and cook in slow flame till tender .

4) Once done , add pasta and tomato ketchup .Mix it up well .Remove from the flame.

5) Serve with Italian seasoning .

2012/05/15

LEMON RASAM



INGREDIENTS :

  • Lemon - 5 medium
  • Tomato - 1
  • Coriander leaves
  • Salt to taste
  • Rasam powder - 2 tsp
  • Asafoetida 
  • Ginger - a small piece
  • Garlic cloves - 4
  • Toor dal - 2 tbsps

For Tadka:

  • Methi seeds - 1 tsp
  • Mustard - 1 tsp
  • Red Chillies - 2 
  • Jeera - 1/2 tsp each
  • Curry leaves

METHOD OF PREPARATION :


1) Crush tomato , ginger , garlic well in a mortar. Meanwhile, cook toor dal with a spoon of oil in a pressure cooker and keep is aside.


2) Heat oil in a pan . Once hot , add mustard and methi seeds . When it slutters , add red chillies and curry leaves .


3) Add the crushed masala with rasam powder and little water .


4) When it starts boling , add cooked dal . 


5) Then , add lemon juice to it and mix it up well . 


6. Mix it well, garnish it with coriander leaves. Remove from the flame when it starts boiling and mix salt to it.

Linking it up with Akila's Dish starts with 'L' name .

2012/05/14

SPINACH BAJII


INGREDIENTS :


Gram flour - 1 cup
Chilli powder - 3 tbps
Salt to taste
Hing - 2 tsps
Turmeric powder - 1/2 tsp
Spinach - 1 bunch , cleaned and chopped 


METHOD OF PREPARATION :


1) Mix all the above said ingredients to a soft batter...not too watery.
2) Heat oil for deep frying . Once hot ,  pour a tsp of the batter . Fry till golden brown .
Serve with chutney/sauce .
Linking it up with Jagruthi's Celebrate - Diamond Jubliee .

2012/05/10

CHANNA DAL DOSAI


INGREDIENTS : 


Channa Dal - 1 cup

Urat dal - 1/2 cup

Idly rice - 2 cups

Salt to taste


METHOD OF PREPARATION :


1) Soak the ingredients separately for 5 hrs .

2) Grind them to soft batter.

3) Make dosai and serve with Sambar/Chutney .

2012/05/08

LEBANESE OKRA


Tried out this recipe from here.

My daughter doesn't like tomato puree flavour, hence i added very less of it .


INGREDIENTS :


Okra - 200 gms
Salt to taste
Tomatoes - 3
Garlic - 4 cloves
Soy chunks - few
Tomato puree / Mashed tomatoes - 3 tbsps
Green Peppers - 2


METHOD OF PREPARATION :


1) Clean okra and chop it .
2) Deep fry okra till brown.
3) Meanwhile , heat oil in a pan . Once hot ,  add sliced onions , garlic and green pepper till tender.
4) Then , add diced tomatoes till skinny.
5) Add mashed tomatoes,soy chunks and mix it. Cook in slow flame till chunks are well cooked.
6) Finally , add salt and okra to it . Mix it up well .
Serve hot with Rice .

Linking it up with Sara's Flavours of Lebanon event.

2012/05/02

ORANGE KESARI

This recipe was my long time wait to try out , finally made it today . It came out absolutely yummy . I am happy , i made it on a festive day .


INGREDIENTS : 


Rava / Semolina - 1 cup

Sugar - 2 cups

Oranges (small) - 7 

Ghee

Cashews and Raisins .


METHOD OF PREPARATION :




1) Ghee raost rava well till the flavour rules out .

2) Cook in slow flame . Add sugar and mix it up well .

3) Pour sufficient water and freshly made orange juice without pulp , stir it continuously without any lumps .

4) Add a ladle of ghee and stir continuously  till done . Kesari should not stick to the pan .

5) Garnish it with Ghee roasted Cashews and Raisins.

FRUIT OF THE MONTH - GRAPES EVENT ROUNDUP!!!

I thank all the friends who have linked up their wonderful recipes here . Here are their yummy delights .

and finally my Grape yogurt .

MEENAKSHI THIRUKALYANAM SPECIAL LUNCH


Madurai is in full festive mood . Yes , Chithrai Thiruvizha has started . Today is the most important and main function , Meenakshi- Sundareshwarar Thirukalyanam . Meenakshi temple will serve Kalyana Virundhu today . We people in Madurai will prepare it in home . Today , I prepared Dal , Vendaikkai Poriyal , Orange Kesari , Keerai Pakoda , Pickle , Appam and Curd with Rice . We really miss the festival .This was our treat in 2010 .


2012/05/01

HOME MADE GRAPE YOGURT

I came to know of this simple yet comfort food for kids through a UK magazine healthy recipes for kids . This can be made in minutes time . 


INGREDIENTS :


Grapes - 1 cup

Yogurt - 2 cups

Boiled milk (whole) - 1 cupSugar


METHOD OF PREPARATION :


Blend above ingredients in a blender . Serve chilled .Linking it up Fruit of the month- grapes event.