2012/07/31

SOYA BEANS DRY CURRY



INGREDIENTS : 

Soya beans/Red kidney beans - 100 gms/1 cup
Onion - 1 
Grated coconut paste - 3 tbsps
Red Chillies - 3
Mustard and Urat dal - 1 tsp each
Coriander leaves
Jeera powder - 1 tsp
Salt to taste 

METHOD OF PREPARATION :

1) Pressure cook beans till soften .
2) Strain the water and keep aside .
3) Heat oil in a kadai . Once hot , add mustard and urat dal . When it splutters , add split chillies and chopped onion .Saute till tender .
4) Then , add the coconut paste with salt .Saute till the raw smell leaves.
5) Add soya beans , jeera powder and mix it up well .Remove from flame once thickened .Garnish with coriander leaves.

Linking it with Cooking with Seeds - Kidney beans  at Culinary Vibes and Only event , Cooking with soya by preethi, initially started by Pari .



Serve with Curd rice .

2012/07/30

BIRIYANI MASALA - MY MOM'S WAY









INGREDIENTS :


Cloves - 50 gms
Elachi - 50 gms
Cinnamon sticks - 50 gms








Coriander seeds - 100 gms
Fennel seeds - 100 gms
Kuskus - 50 gms
Biriyani leaves - 20 gms
Jadhi kai - 2 
Dried mint - 50 gms


METHOD OF PREPARATION : 


1) Dry roast all the ingredients one by one and powder them .


2) Store it in an air-tight container .Linking it up with Homemade Masala - by Jagruthi .

2012/07/29

VARALAKSMI POOJA 2012

This year's Varalakshmi pooja was celebrated here in UK.  This is fourth year of my celebration . Here are few of the celebration pictures ....

A new copper pot with goddess lakshmi engraves on it . Mounted the kalash on a cute candle light holder with beads in it .



With all the pooja cup and plate left in India , i used these cute saucers .Bangles , Pearl Necklaces , Pooja stole , Turmeric , Kumkum and Yellow sacred thread for the pooja .



Decorated kalash ...


Linking it up with Color's Dekor -- Weekly Story # 87 .

2012/07/25

BRUSSELS SPROUTS / KALIKOSE FRY


INGREDIENTS : 

Brussel sprouts - 100 gms
Chilli powder - 2 tsps
Garam masala - 1 tsp
Salt to taste
Red Chillies - 3
Curry leaves
Onion - 1 big
Mustard and Urat dal, channa dal -  1 tsp each
Turmeric powder - 1 tsp

METHOD OF PREPARATION :



1) Heat oil . Once hot , add mustard , urat dal and red chillies . When it splutters , add onion and saute till tender.
2) Then , add brussel sprouts halved and spice powders , salt .
3) Sprinkle little water and cover with a lid .
4) Cook in slow flame till done . Stir it up every 4 minutes ...

Serve with Sambar rice .



2012/07/23

GARAM MASALA POWDER





INGREDIENTS : 


Coriander seeds - 50 gms
Cumin seeds - 50 gms
Peppercorns - 50 gms
Cloves - 20 gms
Cinnamon sticks - 20 gms




Annasi Poo /Star Anise-- 10 gms
Biriyani leaves - 3


METHOD OF PREPARATION :


1) Dry roast all the ingredients in a kadai , one by one till the flavour rules out.
2) Allow it to cool down .
3) Grind it to a fine powder . 
4) Store it in an air tight container .


Linking it up with Homemade Masala - by Jagruthi .


Aslo linking the following home-made masalas :


Idli podi - 2
Idli podi -1
Dal powder
Sesame masala
Sambar powder
Rasam powder 
Instant rasam podi
Ginger coffee powder
Kulambu powder

2012/07/19

BAKED FISH CUTLETS



INGREDIENTS : 

Tuna chunks (Tinned ) - 2 tins
Fish masala powder - 3 tsps
Ginger paste - 1 tsp
Salt to taste
Oats biscuits -3 
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Fennel seeds powder - 1 tsp
Turmeric powder - 1 tsp

METHOD OF PREPARATION : 

1) Wash tuna chunks with plain water twice . Strain out water completely.
2) Add the above said ingredients except biscuits to the chunk and keep aside for 1 hr.
3) Then , grind biscuits till powder .
4) Now , grind the fish for only 1 turn and roll small balls of it . Flatten it and coated it with biscuit crumps .
5) Baked it for 15 minutes at 200 deg.c.

Serve it with Sauce .Linking it with Priya's Olymic games event and Party Snacks Food by Snehidhi.

2012/07/17

CREAMY GARLIC CHICKEN



INGREDIENTS  :

Chicken - 1/2 kg( boneless)
Mint leaves- few
Coconut milk - 2 tbsps
Coriander leaves
Turmeric powder - 1 tsp
Ginger-garlic paste- 1/2 tsp
Fresh cream - 1 tsp
Salt to taste

To grind: 

Onion - 1 big
Green chillies - 6
Fennel seeds -1 tsp
Coriander seeds - 1 tsp
Garlic cloves - 7

METHOD OF PREPARATION : 

1) Clean and marinate the chicken with a tsp of chilli powder,t ginger-garlic paste, turmeric powder , salt and 1 tsp of curd for an hour .
2) Heat kadai . Add a scoop of butter . Once hot , saute grinded masala and saute till the raw smell leaves.



4) Add chicken and coconut milk to it .Add sufficient water and cook till the gravy thickens and the oil separates . Add fresh cream and mix it well, before removing from the flame.




Garnish with mint before removing from the flame .

Serve hot with Rice or Roti.

Linking it up with Lubna's Joy from Fasting to Feasting - V event and Priya's Olymic games event

2012/07/16

ONION GARLIC CHUTNEY




INGREDIENTS :


Onion - 1 cup (small)
Red Chillies - 3
Garlic - 1/2 cup
Tomato - 1
Channa dal - 2 tsps
Peanuts - 1 tsps
Salt to taste
Pepper - 1 tsp
Fennel seeds - 1 tsp
Dried mint -1 tsp


METHOD OF PREPARATION :


1) Heat oil in a kadai . Once hot , roast channa and peanut well .
2) Followed by red chillies , mustard ,fennel seeds  onion and garlic . Saute till tender .
3) Once done , add tomato and saute till skinny .Add salt and dried mint. Once done , allow it to cool down .
4) Grind it up finely and temper it with Mustard , Urat dal , Red chillies and curry leaves .


Serve good with Idli / Dosai .Linking it up with Kirthi's Serve it - Blended .

2012/07/13

RICE PUTTU





INGREDIENTS : 

Rice flour - 2 cups
Salt to taste
Sugar 
Ghee
Grated Coconut.

METHOD OF PREPARATION :

1) Sieve the flour in a bid bowl . Add the salt to it and mix well .
2) Sprinkle little water and slowly mix it up .See to that the flour is wet .Sprinkle water little by little , flour must not be sticky or watery . Dont add water in a full stretch .
3) Place them in an idli pan and cook it .
4) Serve with Ghee roasted coconut and sugar toppings.

Linking it with Priya's Olymic games event

2012/07/12

KARA AMMINI KOZHUKATTAI/ SPICED UP RICE BALLS




INGREDIENTS : 

Rice flour - 2 cups
Warm water

FOR TADKA : 

Onion - 1 finely sliced
Channa dal - 1 tsp
Urat dal - 1 tsp
Mustard and Jeera - 1 tsp
Grated Coconut - 2 tbsps
Red Chillies - 3
Green chillies-3
Turmeric powder- 1 tsp
Salt to taste

METHOD OF PREPARATION : 

1) Knead rice flour soft with water.




2)Roll small balls of it and steam cook them in an idli pan .




3) Once done , allow it to cool down.

4) Meanwhile , Heat oil in a kadai . Once hot , add mustard and jeera . When it splutters , add urat and channa dal . Saute till roasted .

5) Followed by coconut and saute till the flavour rules out .

6) Then , add onion and saute till tender . Add salt .



7) Finally , add the cooked rice balls in it and mix it up well . Saute them in a slow flame for 5 minutes . 




Remove from the flame and serve hot .Linking it with Priya's Olymic games event

CHANNA DAL IDLI



INGREDIENTS : 


Channa dal - 1 cup

Rice - 2 cups

Urat dal - 1 1/2 cups

Methi seeds - 1 tsp

Salt to taste


METHOD OF PREPARATION : 


1) Soak rice and Channa dal for 5-6 hours . Urat dal for 2 hours .

2)Grind them to fine batter separately and them mix them in a bog vessel . Ferment it for 1 whole night.

3) Next morning , mix it up well with salt .

4) Make idli's in steam idli pan . Serve with Sambar/Chutney.

2012/07/10

GARLIC PICKLE





INGREDIENTS :

Garlic cloves -- 1 cup
Tomato - 1 big(ripen)
Tamarind juice -1 cup
Chilli powder - 3 tsps
Salt to taste
Methi and Mustard powder -  1tsp
Hing - 1/2 tsp
Gingelly oil /Til oil

METHOD OF PREPARATION :

1) Heat a ladle of oil in a heavy bottomed vessel .
2) Once hot , saute garlic till soft and tender .
3) Then, add tomato till skinny.
4) Add the tamarind juice,all the spice powders ,salt and allow it to boil till the oil separates out.Remove from the flame once it gets the proper pickle consistency.

Serve with Sambar rice /Currd rice . 

2012/07/09

MINT CHUTNEY




INGREDIENTS :

Mint / Pudina - 2 bunches
Coriander leaves - 1 bunch
Tamarind - a small piece
Channa dal - 1 tsp
Salt to taste
Red Chillies - 3

METHOD OF PREPARATION :

1) Heat a tsp of oil  in a  kadai . Once hot , saute channal dal ane red chillies till roasted .
2) Followed by tamarind .
3) Then , add clean and washed pudina and coriander leaves . Saute well till the raw smell leaves.
4)Once done , allow it to cool down . Then , grind them with salt .
5) Temper it with Mustard , Red Chillies and Urat dal .

Serves good with Roti/Idli/Dosai / Chicken biriyani.

Linking it up with Akila's Dish name starts with M and Kirthi's Serve it - Blended .

2012/07/07

CABBAGE PEAS CURRY

INGREDIENTS :


Cabbage - 1 cup

Peas - 1 cup

Mustard - 1 tsp

Urat dal - 1 tsp

Red Chillies/Green chillies - 2

Salt to taste

Curry leaves

Pepper powder - 1 tsp


METHOD OF PREPARATION : 


1) Heat oil in a pan . Once hot , add mustard and urat dal . When it splutters , add chillies and curry leaves.

2) Then , add the veggies and saute well with oil for 5 minutes.

3) Sprinkle/add little water and salt . Cover with a lid and cook in slow flame till done and water drains out completely.

4) Finally , add pepper powder and mix it well .

Serve with Rice .

2012/07/06

COCONUT MILK POONDU KULAMBU



Poondu Kulambhu ( Garlic Curry) is one of the traditional recipes of Tamilnadu followed for decades, considered as one of the best curry with medicinal values. Garlic has antibiotic and anti-fungal properties, cleans the digestive system, builds the immunity against common cold and prevents heart diseases by clearing up blocked arteries. Pearl onion or Sambar onion or Shallots are rich in Iron and copper, boosts circulation in the body by stimulating the production of red blood cells.

My grandmother used to prepare it in a very authentic style, click here for the recipes : Poondu Kara Kulambhu and Poondu Venkaya Kulambhu.









INGREDIENTS:

Sambar onion - 1 cup
Garlic cloves - 1 cup
Ginger -  chopped ; 2 tsps
Tomato - 1 (medium)Tamarind - a big lemon size
Mustard,Jeera and Methi seeds - 1 tsp
Curry and coriander leaves
Coconut milk(tinned ) - 1/4 cup
Sambar Powder - 2 tsps
Asafoetida - 2 tips
Salt to taste

METHOD OF PREPARATION:


1) Heat oil in a kadai.Add mustard,jeera and methi seeds.When it splutters,add onion,garlic and curry leaves.Fry till onion and garlic becomes tender.



2)  Add thick tamarind extract and allow to boil in medium flame .


3) When it starts boiling ,add sambar powder ,coconut milk and salt .Cook   till the oil separates out and gravy thickens  .



4) Add asafoetida while boiling .Garnish with coriander leaves before removing from the flame.

Serve with Hot rice .

2012/07/05

CARROT CHAPATHI



INGREDIENTS : 

Whole wheat flour  - 2 cups
Salt to taste
Ghee/Unsalted butter .

For Carrot Stuffing: 

Saute carrot , jeera , Capsicum, pepper till the raw smell leaves and grind it very finely.




METHOD OF PREPARATION :

1) Make dough with the grinded carrot  for chapathi .
2) Roll a small ball of dough for chaphathi .



3)Heat tawa. Once hot , place it and flip to its sides till done .




Serve with Kurma .Linking it for the street Party Food event ,Priya's Olymic games eventand Sara's Cooking with love -uncle . Jagruthi's Know your Flours - Wheat flours .


2012/07/02

500th Post, 5th BLOG BIRTHDAY ; DOUBLE CELERATION WITH CARROT COCONUT FUDGE !!!!!!

Hai Friends ,


It's a wonderful moment posting my 500th post . It couldn't have happened with all your support and encouraging words . It is yet another celebration today for entering my 5 th year of blogging . My heartfelt and sincere thanks to my dear friend , Ramya Bala , who inspired me to have a blog . Thank you so much dear for helping me to know about blogging . Without you , I wouldn't have got so many lovely blogger friends .


Warm hugs to all my dear blog friends and followers .


Cheers
Shama Nagarajan .


I am sharing my happiness and partying this moment with Carrot - Coconut Fudge .





INGREDIENTS :

Grated carrot - 500 gms
Dessicated Coconut - 200 gms
Sugar - 2 cups
Milk - 3 tbsps
Cashews /Raisins
Ghee

METHOD OF PREPARATION :

1) Heat a heavy bottomed vessel . Ghee roast sugar and coconut till the flavour smells out . Keep them aside
2) Then , cook carrot with little/sprinkle water and milk in the heavy bottomed vessel. Take care , all the liquid must drains out completely.
3) Once done , transfer the coconut sugar mixture to it and mix it up well . Add ghee and stir it out continuously till it doesn't stick to the pan .
4) Transfer the contents to a greased plate and garnish it with ghee roasted cashews and raisins .



5) Cut it out to your desires shapes and serve .



Linking it up with Priya's Olympic games event and  Sara's Cooking with love -uncle  .

STREET PARTY FOOD EVENT ROUNDUP !!!



Hai friends ,


I am so happy and excited about the huge response for the Street Party Food event .There are 80 yummy delights from Jagruthi , Priya ,Shobha , Sanika , JilluCharan,Gayathri Anand ,Mira,Nithu Bala,Rekha,Paricash,Shwetha,Vijayalakshmi Dharmaraj,Archana,Achu,Recipe world, EZCookbook ,PT ,Followfoodie ,Saranya , Gauri,Kavitha , Sangeetha


My heartfelt wishes and i thank all of you girls for making this event a successful one.






This includes my entry :










80 . Cauliflower Paratha .












2012/07/01

CAULIFLOWER PARATHA



INGREDIENTS : 

Whole wheat flour  - 2 cups
Cauliflower- 1 cup(boiled and shredded finely)
Ajwain - 1/2 tsp
Green chillies-3 finely chopped
Salt to taste
Ghee/Unsalted butter .

METHOD OF PREPARATION :

1) Make dough for chapathi . Mix cauliflower, salt, ajwain and chillies together and keep it aside.



2) Roll chapathi, place a spoon of cauliflower mix in the centre and bind them together. Then one rolled out the dough firmly. 



3)Heat tawa. Once hot , place it and flip to its sides till done .




Serve with Kurma .Linking it for the street Party Food event and Sara's Cooking with love -uncle . Jagruthi's Know your Flours - Wheat flours .