2020/07/06

VEGETABLE OMELETTE CURRY


INGREDIENTS:
 
 
Mixed Vegetables - 1 cup
Channa dal flour - 1/2 cup
Salt to taste 
Chilli powder - 2 tsp 
Garam masala powder - 1 tsp 
Turmeric powder- 1/2 tsp 
Jeera - 1 TSP

For Gravy:

Onion- 1 big
Tomato- 1
Chilli powder-1 tsp
Dried curry leaves- few
Turmeric Powder- 1/2 tsp
Coriander powder-1 tsp
Salt to taste.

 METHOD OF PREPARATION: 



 1) Mix besan with little water to form a smooth batter.

2)Then mix veggies in the batter . Add chilli powder,Then turmeric powder, jeera, kasturi methi and salt. 


3) Heat dosa pan and make omelette.



4) Transfer to the plate and cut them.



 For srilekha's EFM - Savories Eventut the omelet into pieces and serve with cheese.
VEGETABLE OMELETTE CURRY :

METHOD OF PREPARATION :

1) Heat oil in a kadai . Add mustard and  jeera, when it splutters, add chopped onion and saute till tender.

2) Then add curry leaves, tomato,w chilli powder, turmeric powder, coriander powder and salt. 



3) Add a cup of water. Bring it to boil.


4) Finally , add cut omelet pieces and leave for 2 minutes. 


Remove from the flame. Serve hot with rice.

My other entries for Eat healthy during Pregnancy Event .

CHICKEN KURMA



INGREDIENTS : 


  • Chicken --- 250 gms 
  • Onion --- 1 big 
  • Tomato -- 1 big
  • Ginger-garlic paste -- 1 tsp 
  • Biriyani leaves, Cinnamon, Cloves, Annasi poo, Phool
  • Pudina and Coriander leaves 
  • Salt to taste 
  • Chicken masala powder -- 2 tsps 
  • Turmeric powder -- 1 tsp 
  • Kari masala powder -- 1 tsp 
  • Coconut milk - 1/2 cup


Marinate the chicken with 


Curd -1 tsp, Chilli powder - 1 tsp, Turmeric powder - 1 tsp, Ginger-garlic paste - 1 tsp and Salt for 1 hour



 
METHOD OF PREPARATION : 


1) Heat oil in a kadai. Once hot, add biriyani leaves and onion. Saute till tender.



2) Then, add sliced tomato, salt and saute till it turns tender and soft.

3) Add Chicken masala, turmeric powder, Kari masala powder, ginger-garlic paste and Salt. Mix it well.


4) Then add the marinated chicken, saute for 5 minutes. 


5) Finally, add coconut milk with little water. Cover with a lid, cook till the oil separates out.




Serve hot with Rice/ Roti /Paraotta.

2020/07/05

CANNELLINI BEANS BROCCOLI STIR FRY



INGREDIENTS :

Cannellini Beans - 100 gms( Soak it overnight)
Broccoli - 1 flower
Garlic cloves - 6
Dried Red Chillies - 5
Onion - 1 red
Turmeric powder - 1 tsp
Salt to taste

To grind : Garlic and Red chillies without water

METHOD OF PREPARATION:

1. Pressure cook cannellini beans, drain the stock and keep aside. Meanwhile, clean the broccoli florets and keep it aside.

2. Heat oil in a pan. Once hot, saute onion till tender. Followed by the grinder masala, saute till the raw smell leaves. Add turmeric powder and Salt.


3) Then, add the broccoli florets and cook till it turns soft and roasted. Followed by cooked cannelloni beans and mix it well. Keep in flame for 5 minutes and remove them. Serve hot with Rice or Roti.


2020/07/04

MUTTON LIVER CURRY / EERAL KULAMBU (Without Coconut)




INGREDIENTS : 


Liver -- 250gms
 Sambar /Pearl onions -- 2 cups finely chopped 
Tomato -- 1 big
Ginger garlic paste - 1 tsp 
Curry leaves 
Salt to taste 
Chilli powder -- 1 tsp 
Turmeric powder -- 1 tsp 
Garam masala -- 1/2 tsp 
Mutton masala -- 1 tsp 


To grind : 

Tomato - 2 medium

Cashews - 7

Fennel seeds - 1 tsp
Kus kus - 1 tsp

METHOD OF PREPARATION : 


1) Heat oil in a kadai . Add chopped onion . Saute till tender . 




2) Then add chopped tomato. Wait till it mixes well with onion . 




3) Add the grinded masala, Ginger-garlic paste, Chilli powder, Garam masala, Turmeric powder. Saute till the raw smell leaves.




4) Then add cleaned , washed and chopped liver . Stir it well with the mixture . 




5) Cook in medium flame . Cover with a lid, cook till the oil separates . Add salt before removing from the flame . 

Serve hot with rice/idli .

2020/07/02

LYONNAISE POTATOES



Lyonnaise potatoes is a signature dish of Lyon, a city in France. This is the first recipe prepared by my daughter as a part of French activity. Appreciate her patience and it tasted unique with the flavour of potatoes and caramelised onion with Parsley.


INGREDIENTS :



Potato - 1/2 kg
Parsley as required ( 1 small bunch)
Red Onion - 1 big sliced
Salt to taste
Butter as required
Pepper to taste




METHOD OF PREPARATION :

1. Round slice the potatoes and par- boil them in a sauce pan.



2) Heat butter in a pan. Add the par-boiled potatoes for few minutes, then add the sliced onion to it and mix it well. Cook till the potatoes and onion gets roasted well.








3) Cook till the onion is caramelised and potatoes are roasted. Add chopped Parsley and Salt. Mix it well. Cook for 5 minutes and remove flame the flame. Garnish it with Crushed Pepper.

Serve hot.

2020/06/30

MIXED BEANS BIRIYANI




Beans biriyani is a healthy choice of biriyani for children, tastes in a unique flavour. 




INGREDIENTS :
  • Beans ( Green Mong, Pinto beans, Cow peas, White Channa) - 1 cup
  • Basmati Rice- 1 cup
  • Coriander leaves - handful
  • Salt to taste
  • Chopped Onion-1
  • Tomato - 1 medium
  • Ginger-garlic paste - 1 tsp
  • Bay leaves-2 
  • Chilli Powder - 2 tsp 
  • Coriander powder - 1 tsp 
  • Cloves, cinnamon - 2 each
  • Kari masala powder - 1 tsp
  • Kasturi methi - 2 tsps
Soak the beans over night. Wash it well draining the soaked water.



METHOD OF PREPARATION:

1) Heat a 3 tbsps of ghee in a pressure cooker. Add whole spice, saute for 2 minutes.




2) Add onion to it. Fry then till onion becomes transparent.



3) Then add tomato, green chillies, turmeric powder, Kasturi methi, Karimasala, chilli powder and salt. Saute till tender.


4) Add the grinded paste of Ginger, garlic, fennel seeds, coriander seeds and kus kus and saute till the raw smell leaves.





5) Add 1 cup of water and mix it well. Bring it to boil. When it starts to boil, add the beans to it. Give up a quick stir.




6) Add rice to the mixture and mix well. Add 1 cup of water and handful of coriander leaves. Pressure cook for 2 whistles. Turn off the flame. 


Allow the steam to leave. Remove the lid and slowly mix it from the sides.



Serve hot with raitha or any spicy vegetable kurma.

2020/06/29

VAZHAIKKAI URUNDAI KULAMBHU (Raw Banana Kofta Curry)



INGREDIENTS :

  • Vazhaikkai/ Raw banana - 1 big
  • Chilli powder - 2 tsps
  • Turmeric powder - 1 tsp
  • Fennel seeds - 1 tsp
  • Onion - 1 big (grind them finely)
  • Tomato - 2 medium (grind them finely)
  • Ginger- a small piece ; Garlic - 3 cloves - Make a fine paste
  • Coconut pieces - 2 (grind them finely)
  • Salt to taste




METHOD OF PREPARATION:

1) Boil the raw banana well. Remove the skin.


2) Mash them well Kasturi methi, turmeric, chilli powder and Salt.

      

3) Make small balls of it and deep fry them till golden brown and keep it aside.



4) Meanwhile, heat oil in a pan. Once hot, add fennel seeds.


5) When it splutters, add onion paste along with ginger garlic paste and saute till the raw smell leaves. Followed by the tomato paste and grinded coconut.



6) Add Chilli powder, Garam masala, Turmeric powder and Salt. Mix it well, saute till the raw smell leaves.




7) Add little water and bring it boil . When it starts to boil, add the kofta to it. Cook the curry till the oil separates out.


8) Garnish it with Coriander leaves. Serve hot with Rice.

VEGETABLE OMELETTE CURRY