2012/12/27

AVARAIKAI PORIYAL / BROAD BEANS STIR FRY


INGREDIENTS:

Avaraikkai / Broad beans - 200 gms
Mustard - 1 tsp
Urad dal- 1 tsp
Onion - 1 chopped
Turmeric powder - 1 tsp

To Grind :

Coconut pieces- 3
Chilli powder - 1 tsp
Jeera powder- 1 tsp
Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a pan . Once hot , add mustard and urad dal . When it splutters , add finely chopped onion. Saute it till tender .



2) Then add chopped avaraikkai and saute it for 2 minutes.



3) Add in the grinded masala and salt. Mix it up well.


4) Add in 1/2 cup of water and cover with a lid. Cook till avaraikkai is soft and the water is drained off completely. Add a spoon of gingelly oil before removing from the flame.


Serve hot with Rice .

2012/12/26

ONION PODI DOSAI



Dosai is one of the highly preferred breakfast in Tamilnadu. Right from mobile food carts to high rated restaurants, it will always top the breakfast menu. Dosai can be prepared with different flavours and aroma. Topped with onion and podi will be always unique. Let's the see the preparation of this yummy dosai.


INGREDIENTS :

Dosa batter - 2 cups
Onion - 2 cups chopped
Idli podi as per requirement
Coriander leaves - few

METHOD OF PREPARATION :


1) Heat dosa pan . Spread a ladle of batter evenly over the pan . Make it a bit thick .




2) First , spread a tsp of idli podi, sliced onions all over the dosa . Spray a spoon of oil or ghee.



3) Then Green chillies , coriander leaves over it.



4) Flip over to its side for few minutes and transfer it to the plate. Serve hot with Sambar.



Linking it up with Amy's Cook like a Celebrity Chef event.



2012/12/21

AWARD TIME

Happy Moments to share !!!
Certificate being a part of Winning team  from South Vs North Challenge .



Participation Certificate 


Super Chef certificate from Faiza




Thank you friends and happy to be a part of your events.

2012/12/20

BUTTERMILK SPICED UP WITH SPINACH AND GARLIC


INGREDIENTS :

Fresh curd - 1/2 cup
Spinach - 1 handful
Garlic roasted - 5 cloves
Roasted jeera - 1 tsp
Green chillies - 2 chopped
Asafoetida
Salt to taste

METHOD OF PREPARATION :

1) Boil spinach and keep aside .
2) Beaten up the curd with little water and asafoetida for fresh buttermilk.
3) Then , add spinach and other ingredients to it and mix it up well.



Serve with Rice / Drink as such .

Linking it up with Ramya's Event






  Priya Ranjit and Divya Pramil 's 60 days to Christmas event








EP Series - Garlic or turmeric  guest hosted by Viya.



Linking it up with Amy's Cook like a Celebrity Chef event.



2012/12/19

RING MURUKKU



INDREDIENTS :

Murukku flour - (Roasted Rice + Urat dal flour ) - 2 cups
Channa dal - 2 tsps
Peanuts - 2 tsps 
Ajwain - few
Salt to taste
Chilli powder - 3/4 tsp

METHOD OF PREPARATION :

1) Mix all the ingredients with sufficient water and oil.
2) Take a small ball size dough of it , roll it like a thread/spring and cut it to small thread and seal the edges like a ring .
3) Deep fry them in oil .

Serve hot .


This goes for  Priya Ranjit and Divya Pramil 's 60 days to Christmas event



Linking it up with Amy's Cook like a Celebrity Chef event.


2012/12/17

RAJMA POTATO CURRY ( Soyabean Potato Curry)


INGREDIENTS :

Rajma -- 1 cup
Onion -- 1
Tomato -- 1
Salt to taste
Turmeric powder -- 1 tsp
Chilli powder - -1 tsp
Coriander powder - 1 tsp
Jeera powder - 1 tsp
Curry leaves
Mustard - 1 tsp
Jeera - 1 tsp

To grind : 

Green chillies - 4
Coconut -- 3 pieces

METHOD OF PREPARATION :

1) Soak Rajma overnight .
2) Heat oil in a pressure cooker . Once hot add mustard ,jeera. When it splutters, add onion and tomato one by one and saute it well.


3) Then, add rajma and mix it well.



4) Then add grinded masala with all the spice powders and salt . Bring it to boil .

5) When the raw smell leaves, add half boiled potatoes to it. Cook till done and the oil separates out.


Remove from stove and garnish it with Coriander leaves.Serve hot with roti .


This goes for  Priya Ranjit and Divya Pramil 's 60 days to Christmas event


2012/12/14

ALOO PALAK CURRY









INGREDIENTS :

Palak / Spinach - 2 cups
Onion - 1
Potatoes - 3 (medium)
Tomato - 1 bug
Green chillies-2
Ginger/Garlic paste -1 tsp
Lemon juice - 1 tsp
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1/2 tsp
Asafoetida - a pinch
Garam masala - 1 tsp
Salt to taste

METHOD OF PREPARATION:

1) Heat a spoon of oil in a pan .Add split green chillies , 1/2 chopped tomato and fry till tomato is cooked well .
2)Then add the washed , chopped palak , add very little water (just a sprinkle) and a pinch of salt.
3) Cover and boil over a medium flame for 2 minutes. Allow it to cool.
4) Blend them in a mixie with green chilli and run for a minute. Blend it slightly coarse, do not make very smooth. 
5)Meanwhile ,heat oil in pan .Add cumin seeds , chopped onion ,ginger garlic paste with 1/2 sliced tomato and fry till tender .
6)Then add cut potatoes and fry potatoes till light brown.
7)Add all the dry masalas .
8) Finally ,add spinach mixture with little water and allow it to boil for 5 minutes . Add lemon juice and add the asafoetida.

Serve hot with Rice / Roti .
Linking it up with Nupur's "Cook n Bake : With Spinach







This goes for  Priya Ranjit and Divya Pramil 's 60 days to Christmas event


2012/12/13

FAST FOOD - POHA / AVAL / FLATTENED RICE

Back again with fast food event series . This month is special for Poha /Flattened rice / Aval .




RULES : 

1) Cook any healthy recipe with flattened rice/poha/aval both Vegetarian and Non-Vegetarian . Post it in your blog and link it back to the event .
 
2) Multiple recipes and also archieved entries are allowed.

3) Rush your recipes to shamanagscrafts@gmail.com before January 13,

4) Waiting for your lovely recipes only.

Cheers,


Shama

BRINJAL GOTHSU




INGREDIENTS :

Brinjal - 150 gms (5-6 nos)
Moong dal - 3 tbsp 
Pearl onions - 10 nos
Tomatoes - 3 
Chilli powder - 1 1/2 tsp
Turmeric powder - 1 tsp
Salt to taste

Curry and Coriander leaves


For Tadka:

Mustard -1 tsp
Jeera - 1 tsp
Red chillies - 2

Jeera - 1 tsp

METHOD OF PREPARATION :


1) Heat oil in a pressure cooker . Once hot , add ingredients for tadka . Followed by finely chopped Onions and saute till tender .

2) Next add Tomatoes and fry till thin .

3) Then add Moong dal and chopped brinjal with salt and spice powders. Add sufficient water and pressure cook it for 4 whistles .

4) Allow the steam to leave . Check whether brinjal is cooked well (ie) when we stir it up with ladle,it must be mashed well .

Serve hot with Pongal /Idli /Dosai/chapathi.


This goes for  Priya Ranjit and Divya Pramil 's 60 days to Christmas event



Linking it up with Amy's Cook like a Celebrity Chef event.


2012/12/12

KOVAIKKAI CHUTNEY



INGREDIENTS :

Kovaikkai-  100 gms

Tomato - 1 medium
Coriander leaves and Curry leaves .
Channa dal - 1 tsp
Red chillies - 3-4
Onion-1
Ginger - a small pieceSalt to taste
Mustard and Urad dal - 1 tsp each

METHOD OF PREPARATION : 

1) Heat oil in a pan . Once hot , roast channa dal well . Followed by onion, tomato , ginger,Red Chillies .Saute till done . Transfer it to a plate.
2) Once done , add chopped kovaikkai . Cover with a lid,cook in slow flame till done.
3) Allow it to cool and grind it coarsely along with other sauted ingredients with salt.
4) Temper it with Mustard , Urad dal , Red Chillies and Curry leaves.

Serve hot with Rice , Roti / Dosa /Idli .


Linking it up with Ramya's Innovative Recipes 2013 .



Linking it up with Amy's Cook like a Celebrity Chef event.



2012/12/11

RAGI SEMIYA IDLI


INGREDIENTS :

Ragi semiya - 175 g packet
Murukku flour (Rice + Urad flour) - 1/2 cup
Salt to taste

METHOD OF PREPARATION :

1) Soak ragi semiya in water for 10 - 15 minutes till it softens and dissolves completely in water.
2) Then , add murukku flour to it with salt and grind it to dosa/idli batter.
3) Make idli's in steam idli pan .

Serve hot with Sambar / Chutney .

Jaleela's Bachelor's Feast event




Linking it with Saraswathi's Dish in 30 minutes .




Linking it up with Ramya's Innovative Recipes 2013 .



Linking it up with Amy's Cook like a Celebrity Chef event.







2012/12/10

SPINACH CAULIFLOWER WRAP



INGREDIENTS :

For Chapathi : Knead a soft dough using 1 cup of wheat flour, salt , water and oil. 

For Spinach spread, 
Spinach - 1 cup
Small onions - 3
Salt - a pinch

For Cauliflower masala:

Cauliflowers florets - 1 cup
Onion - 1 small
Tomato -1 small
Spring onions - 3
Turmeric powder -1/2 tsp
Chilli powder - 1 tsp
Salt to taste.

METHOD OF PREPARATION :

1. Heat oil in a kadai. Once hot, Saute onion, tomato and spring onions till tender. Add in cauliflower florets with turmeric powder, chilli powder and Salt. Cover with a lid, cook till cauliflower is soft and tender. 



2) Meanwhile, prepare spinach chutney. Boil spinach and little onion with salt and blend it finely.
3) Roll out chapathi. Heat tawa. Once hot, place the chapathi and flip it to it's side till done. Spread spinach chutney on chapathi and a spoon of cauliflower masala. Roll it slowly. Toss it once and remove from the flame.



Remove from the flame and Serve Hot.

Linking it up with Nithu's "Healthy Food for Healthy Kids - Wraps & Rolls" guest hosted by Asiya.





Linking it up with Ramya's Innovative Recipes 2013 .




Linking it up with Amy's Cook like a Celebrity Chef event.






PUDINA IDLI