FAST FOOD EVENT ROUNDUP !!!!

Hello Friends ,

Here comes the roundup for Fast Food - Noodles Event .Thank you for the participants .

Yummy noodles recipes are here for you :





Sravani's : Noodle Cutlet

Gayathiri's : Veg -noodle soup.

Panchpakwan's : Veg fried noodles

Vaishali's : Rice Noodles

Jameela's : 1) Sausage sandwich .

2) Chicken Spagetti

Premalatha's : Veg Chow mein

Usha's : Schezuan Vegetable Noodles.

Akeela's : Shrimp Noodles

VAZHAIKKAI THAKKALI KULAMBU / PLANTAIN CURRY

INGREDIENTS : 

Raw Banana - 2 medium size
Tomato - 6 small 
Chilli powder - 2 tsps 
Turmeric powder - 1 tsp 
Coriander powder - 1 tsp 
Salt to taste 
Curry leaves 
Mustard - 1 tsp 
Jeera -1 tsp

METHOD OF PREPARATION : 

1) Boil the chopped vazhaikkai for 15 minutes. Peel the skin and chop them.





2) Heat oil in a kadai. Add Mustard, Jeera and curry leaves(I used dried curry leaves). 




3) When it splutters, add onion and saute till tender . 



4. Grind the tomatoes. Then add it to the onion. Saute till the raw smell leaves.








5) Add turmeric, chilli, coriander powders and salt . Add sufficient water. Bring it to boil.




6) When it starts boiling , add the vazhaikkai . Cover with a lid . Cook till the banana is soft and oil separates out. As we used boiled banana, check it is soft and tender and not overcooked.




Remove from the flame. Garnish with Coriander leaves . Serve hot with Rice .

CAPSICUM GARLIC THOKKU

INGREDIENTS :

Green Capsicum - 50 gms
Pearl onion - 50 gms
Garlic cloves - 50 gms
Tamarind - a lemon size
Jaggery syrup - 1/2 cup
Mustard - 1 tsp
Curry leaves
Turmeric Powder - 1 tsp
Salt to taste
Asafoetida - 2 tbsps.

METHOD OF PREPARATION :

1) Heat oil in a pan . Add mustard . When it splutters , add chopped onion,garlic and curry leaves .
2) Saute onion and garlic till tender . Then , add chopped capsicum and saute till tender.
3) Add tamarind juice to it . Cook in slow flame till the juice thickens .Then add jaggery syrup . Add salt ,asafoetida and turmeric powder .Add a spoon of gingelly oil .
4) Once it thickens and the oil separates out , remove from flame . Allow it to cool .Store in an airtight container .

Serve hot with Curd Rice .

KOVAKKAI PAL KULAMBU / CREAMY TINDORA CURRY

Rush your yummy recipes for FAST FOOD - NOODLES EVENT



INGREDIENTS :

Kovakkai - 250 gms
Milk - 1/4 cup
Chilli powder - 2 tsps
Turmeric powder - 1 tsp

For Tadka :

Curry leaves
Red Chillies - 2
Mustard - 1 tsp
Jeera - 1 tsp

For Masala :

Salt to taste
Garlic cloves -3
Ginger - a small piece
Hing
Jeera - 1 tsp
Onion - 1 medium
Tomato - 1 medium

METHOD OF PREPARATION :

1) Heat oil in a pan . Once hot , add the grinded masala and saute till the raw smell leaves.
2) Then add the chopped veggie .
3) Add little water and allow it to boil .Add all the ingredients.Cook till the veggie is cooked well.Then add milk to it . Leave in flame for 3 minutes.
4) Finally , temper it with mustard , jeera and red chilles .

Serve hot with Rice .

SARBATH - SUMMER COOLER

Rush your yummy recipes for FAST FOOD - NOODLES EVENT .

INGREDIENTS :

Lemon juice with pulp of 1 whole lemon.

Sugar to taste

Water - 1 1/2 cup

Nannari syrup - 1/2 cup

Ice cubes

METHOD OF PREPARATION:

1) Mix all the ingredients in a big bowl.See to it whether sugar dissloves completely.

2) Serve with ice cubes.

Linking this to Kirthi's Serve it chilled .

Divya's Show me your summer cooler .

SPINACH CAPSICUM STIR FRY

INGREDIENTS : 

Spinach - 3 bundles 

Onion - 1 

Capsicum - 1 big 

Garlic cloves - 5

Jeera powder- 1 tsp

Turmeric powder - 1 tsp

Salt to taste 

METHOD OF PREPARATION : 

1) Heat oil in a pan . Once hot , Mustard, Jeera, garlic cloves and onion. Saute it till tender. 

2) Then Capsicum. Saute for 2 minutes. 

3) Add chopped spinach and sprinkle little water.Cover with a lid,till cooked. 

4) Once cooked, add salt, turmeric and jeera powder with turmeric powder. Mix it well for 2 minutes. 

Serve hot with Roti or Rice. 

Sending this to Veggie/Fruit a month event hosted at Rasoi . Other Spinach recipes for the event are : Spinach Potato Subzi Spinach mor curry Spinach Chutney

BRINJAL TOMATO CHUTNEY

This is one of my favourite chutney . It is a special chutney of all the tiffin centres in Madurai . Very rare to get Idli without this chutney.

INGREDIENTS : 

Toor dal - 2 tbsps 

Brinjal - 3 medium 

Tomato - 1 

Onion - 1 

Chilli powder - 1 1/2 tsp 

Turmeric powder - a pinch 

Channa dal - 1 tsp 

Mustard - 1 tsp 

Curry leaves 

Salt to taste

METHOD OF PREPARATION : 

1) Boil toor dal , tomato and chopped brinjal for 5 whistles till the veggie is

 well cooked .

2) Heat oil in a kadai . Add mustard and channa dal . When it gets roasted , add curry leaves and onion .Saute till tender.

3) Add dal mixture to it and other ingredients . Allow it to boil for 5 minutes.

Garnish with coriander leaves. Serve hot with Idli .

BITTERGOURD MASALA

INGREDIENTS : 

Bittergourd - 3 big
Onion - 1 
Tomato - 1
Chilli powder - 1 tsp
Pepper-jeera powder - 1 tsp
Turmeric powder - 1 tsp
Salt to taste
Curry leaves
Grated coconut - 4 tbsps

METHOD OF PREPARATION :

1) Heat oil in a pan. Once hot , add sliced onion and saute till tender .
2) Then , add tomato and saute till skinny.




3) Add gourd to it with little water and cover with a lid . Cook in slow flame .




4) Once the gourd is cooked well without any water , add the other ingredients and mix it well.

5) Finally , add the grated coconut and fry it till done.

Serve hot with Rice.

VEGETABLE KHICHURI BENGALI RECIPE

INGREDIENTS : 

• Cauliflower florets - few
•  Potato cubed - 1 cup
• Carrot - 1 sliced
• Peas -1/4 cup
• Tomato - 1 
• Ginger paste - 1 tsp
• Jeera - 1 tsp
• Biriyani leaves 
• Chilli powder - 2 tsps
• Turmeric powder - a pinch
• Green chillies - 2
• Rice - 1 cup
• Moong dal - 1/4 cup
• Red chillies -2 
• Cloves, cinnamon - 2
• Grated coconut - 2 tbsps
• Salt to taste

METHOD OF PREPARATION : 

1) Dry roast the moong dal in a pan till golden.

2) Soak rice for 15 minutes, drain the water .

Dry fry them in a pan and keep it aside.

3) Heat oil in a pan. Fry cubed potatoes and carrot till golden and keep them aside.

4) In the same oil, fry the cauliflower florets and keep them aside.

5) Heat oil in a pan. Once hot, add red chillies, cloves, cinnamon, biriyani leaves and jeera. 

5) When it splutters, add ginger paste, turmeric powder, chilli powder and Salt. Saute till the raw smell leaves.

6) Then, add the grated coconut and saute it well.

7) Then add the sliced tomato and cook till skinny.

8) Add the vegetables and mix it well with the masala.

9) Add Dal and rice and mix it well.

10) Add 3 cups of water, peas, green chillies. Cook for 2 whistles in a pressure pan. Allow the steam to leave and add ghee to it and mix it well.

Serve hot with Raitha.Sending this to Priya's Flavours of Bengal event , initially started by Nayna .

recipe source : bangalinet.com

SEMIYA KESARI

Semiya Kesari to celebrate a special moment, my blog's third birthday . Am thankful to all the readers who encourage me with their

comments and support . 

INGREDIENTS :

Roasted semiya - 1 cup
Sugar - 1 cup
Water - sufficient .
Ghee

Elachi 

METHOD OF PREPARATION :

1) Ghee roast the semiya and keep it aside.Boil water in pan. When it starts boiling, add semiya, cook till semiya is well cooked .

2) Add sugar syrup and mix it well with semiya . Add a ladle of ghee. The semiya must not stick to the pan .

3) Garnish with Elachi.

At this special moment , i am happy to announce Fast food event - Noodles for the month of May . image source : indiatalkies.com and livestrong.com

RULES :

1) Cook any healthy recipe with Noodles . Post it in your blog and link it back to the event .
2) Multiple recipes are allowed.
3) Rush your recipes to shamanagscrafts@gmail.com before May 31st,2011 .

Cheers,

Shama