2021/04/16

CUCUMBER PACHADI (Vellarikai Pachadi)


INGREDIENTS :

Cucumber - 1 big
Curd - 1 cup
Ginger - a small piece
Garlic cloves - 4
Mustard - 1/2 tsp
Jeera - 1/2 tsp
Green chillies - 2
Dried Red chillies - 2
Mint leaves - few
Salt to taste

METHOD OF PREPARATION :

1. Heat oil in a pan. Once hot, add in mustard, jeera, green chillies and red chillies.


2. Add in the chopped cucumber, ginger and garlic cloves. Add little water and cook till cucumber is soft.


3. Once done, remove it from the flame. Mix in curd with little water and Salt. Mix it well. Garnish it with chopped mint leaves.


2021/04/15

BABYCORN MANCHURIAN


INGREDIENTS :

Baby corn - 300 gms
Spring onion - 5
Onion - 1 big
Garlic cloves -6
Ginger - 1 small piece
Red bell pepper - 1/2 cup chopped
Soy sauce - 1 tsp
Chilli Sauce - 1 tsp
Corn flour - 1/2 tsp
Plain flour - 1/2 tsp
Olive oil
Salt to taste

METHOD OF PREPARATION:

1. Chop the baby corn.


2. Add Corn flour, plain flour and Salt. Mix it well.


3. Deep fry them till golden brown and keep is aside once done.





4. Heat olive oil in a pan. Add in the chopped ginger and garlic for 2 minutes.


5. Then, add in the sliced pepper and saute for 2 minutes.


6. Add in the finely chopped onion and salt. Saute till tender. 



7. Then, add in the soy and chilli saute. Mix it well.



8. Then, add in the fried corn to it, toss it once. Garnish it with Spring onion. Toss once before removing it from the flame.

 



Serve hot.

2021/04/13

SPANISH OMELETTE


INGREDIENTS :

Eggs - 6
Potatoes - 250 -300 gms
Onion - 1 big
Salt to taste




METHOD OF PREPARATION :


1. Slice potatoes finely and boil for 10 minutes. Then drain the water and spread it in a baking tray along with sliced onion. Preheat the oven for 10 minutes at 220 degrees. Spray olive oil over it, give a gentle mix and roast till golden brown for 10-15 minutes . Mix it once in the middle of baking. Crispy onion will add unique flavour, see to it that it doesn't get burnt. 

(Note: You fry deep fry potatoes and onions as well.)


2. Beat the eggs well.


3) Mix in the beat eggs to the roasted potatoes and onion, with Salt.


4) Heat a pan. Spread a tbsp of oil. Once hot, spread the mix slowly. Spray little oil. Cover with a lid and cook in slow flame till done. Flip once slowly to it's side.



Remove from the flame and Serve hot.

2021/04/12

APPALAM KULAMBHU (PAPPAD KULAMBHU)



INGREDIENTS: 

Red Onion - 2 medium
Tomato - 2 small
Garlic cloves - 2 cups 
Masala Appalam/Plain Appalam (Pappad) - 6 
Tamarind - a big lemon size 
Mustard, Jeera and Methi seeds - 1 tsp 
Curry and coriander leaves 
Kulambhu Milagai Powder - 2 tsps 
Coriander powder - 1/2 tsp
Turmeric powder - 1 tsp
Jaggery - a small piece
Coconut milk - 1/4 cup
Asafoetida as required 
Salt to taste 

METHOD OF PREPARATION: 

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


2) After 2 minutes, add garlic cloves and tomatoes. Saute till it becomes tender. 


3) Add thick tamarind extract, Kulambhu milagai powder, Coriander powder, Turmeric powder and Salt. Then add in the coconut milk. Bring it to boil in medium flame. Add asafoetida and jaggery while boiling.


4) When it starts to boil, add in the fried appalam to it. Gently, press it with a ladle, so that appalam is gets well in the kulambhu. See to that, it shouldn't break. Cook till the oil separates out.




Serve hot with rice.

2021/03/30

GARLIC PRAWN FRY


INGREDIENTS: 

Prawns - 300 gms
Onion - 1 big
Garlic cloves - 12 sliced
Green chillies - 3 or 4
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Garam masala powder -1/2 tsp
Salt to taste

METHOD OF PREPARATION: 

1) Clean the prawns and marinate it with chilli powder, turmeric powder and Salt for 1 hour.
2) Heat oil in a pan. Once hot, saute sliced onion and garlic cloves till tender. Then add in the sliced chillies.


3) Add the marinated prawn to it and mix it well for few minutes. Cook with a lid and cook till prawn is cooked.


4) Add in Chilli powder, Garam masala powder and Salt. Toss it well, till prawn is roasted well.


 Remove from the flame and Serve Hot.

2021/03/28

RED RADISH PORIYAL ( British Radish)


INGREDIENTS :

Red Radish (British Radish) - 300 gms
Onion - 1 medium
Garlic cloves - 4
Green Chillies -4
Mustard - 1 tsp
Jeera - 1 tsp
Grated Coconut - 1 tbsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a pan. Once hot, add Mustard and Jeera. When it splutters, add in onion, garlic cloves and chillies. Saute them till soft and tender.


2) Then, add in the chopped radish. Saute for few minutes and add little water. Cover with a lid and cook till soft and tender in slow flame. 


3) Once done, add in turmeric, chilli powder and Salt. Mix it well. 


4) Finally, add in the grated coconut. Toss it well for 2 minutes and remove from the flame.


Serve hot.



 

2021/03/27

MASOOR DAL TADKA


INGREDIENTS:

Masoor dal -1 cup
Mustard seeds-1 tsp
Tomato - 1 
Onions- 1 cup
Turmeric powder-1/2 tsp
Cumin seeds(jeera)-1 tsp
Salt to taste
Curry leaves and coriander leaves
Green chillies - 3
Asafoetida
Ghee few tsps.

METHOD OF PREPARATION:

1) Boil dal with turmeric powder, 2 tsps of oil and tomato in pressure cooker for 4-5 whistles. Check whether the dal is well cooked and mash it well.


2) Heat oil in kadai. Add mustard seeds,cumin seeds. When it splutters, add finely chopped onion and garlic cloves. Saute it till becomes tender. Add curry leaves and Green chillies. 


3) Add dal to the it with salt and hing .Leave in medium flame for 5-10 mins.


Garnish it with a coriander leaves and ghee. 

Serve hot with rice and potato fry. 
 

2021/03/22

MUTTON LIVER KULAMBHU


INGREDIENTS :

Mutton liver - 200 gms
Green chillies - 3
Onion - 2 medium
Tomatoes - 2

To grind :

Cumin seeds - 1 tsp
Fennel seeds - 1/2 tsp
Coriander seeds - 1/2 tsp
Ginger - a small piece
Garlic cloves - 6


Marinate the liver with Chilli powder, Turmeric powder and Salt. 



METHOD OF PREPARATION :

1. Heat oil in a pan. Saute onion and tomatoes till soft and tender.


2) Blend the ginger, garlic, fennel seeds, coriander and Cumin seeds.


3) Add in the blended masala and  green chillies with turmeric powder. Mix it well.


4) Finally, add in the liver to it and mix it well. Once the liver is cooked, add in salt and a tsp of gingelly oil before removing from the flame.


Serve hot with Rice or Roti.





 

2021/03/18

CHANNA DAL RADISH SAMBAR


INGREDIENTS :

Channa dal - 1 cup
Onion - 1 
Tomato - 2
Tamarind water - 1 cup
Mustard -1 tsp
Jeera - 1 tsp
Methi seeds - 1 tsp
Coriander leaves -few
Sambar powder - 2 tsps
Turmeric powder - 1 tsp
Asafoetida/ Hing - a pinch
Salt to taste

METHOD OF PREPARATION :

1. Soak channa dal over night and leave it in refrigerator. Wash it once, and cook for 3 whistles till it softens with a turmeric powder and a spoon of oil.

2. Heat oil in a pan. Once hot, fry the sliced radish and saute for few minutes till tender and the raw smell leaves. Once done, leave it aside.


3. Heat oil in the same kadai. Once hot, add mustard, jeera, methi seeds. When it splutters, add in the chopped onion, followed by tomato and saute till tender and soft.


4. Then, add in the radish to it, sambar powder and salt. Then, add in the boiled channa dal with tamarind water and 1 cup of water. Bring it to boil.


5. Add hing and garnish it with coriander leaves before removing from the flame.



Serve hot with Rice.