Saturday, September 28, 2013

Yellow lentils salad


yellow lentils salad

Ingredients (serves for 2)


Moong dal / yellow lentils - 1/2 cup (1 cup size = 150ml)
salt - as needed
oil - 2 tsp
cumin seeds - 1/2 tsp
chaat masala - 3/4 tsp
onion - 1/2
tomato - 1/2
cucumber (chopped) - 3/4 cup
mango (chopped) - 1/2 cup
green chili - 1 
coriander leaves - few
mint leaves - few
lemon juice - 1/2 tsp
masala peanuts - 4 tsp
sev (om podi )  or kara boondhi - 4 tsp
turmeric powder - 1/4 tsp
asafoetida - a pinch
sugar - 1/4 tsp

Method:


  • Soak the moong dal for an hour and cook it in a vessel with 1/2 cup of water. Make sure you don't cook the dal til it get mashed up. The dal should be crunchy. set it aside
     

  • heat a vessel with oil and add cumin seeds, asafoetida and turmeric powder. 
  • Once it splutters, add the cooked dal, salt, sugar and chaat masala
  • saute it for 1 - 2 minutes and then switch off the flame. Transfer this to a bowl
  • chop onion, tomato, green chili, coriander leaves and mint leaves
  • before serving, mix (onion, tomato, green chili, coriander leaves, mint leaves, mango, cucumber, lemon juice, masala peanuts, om podi ) everything together and add it to the dal mixture. 
Note : Dal can be cooked and stored in the fridge on previous day itself. When you are ready to serve add the other ingredients. DO NOT add onion , om podi and peanuts until you're ready to eat. Instead of raw mango , any tart fruit  like apple or pineapple can also be used.


Please like to get regular updates of my posts in facebook:  








read more ...

Friday, September 27, 2013

Murungakeerai poriyal / Drumstick leaves dry curry



Ingredients (serves for 2)

Murungakeerai / drumstick leaves - 3 cups ( 1 cup size = 150 ml)
grated coconut - 2 - 3 tsp
mustard seeds - 1 tsp
urad dal- 1 tsp
red chili - 2 nos
gram dal / kadalai parupu - 1 1/2 tsp
salt - as needed
big onion - 1
oil - 3 tsp


Method:


  • chop the onions . Clean and wash the drumstick leaves . Set aside
  • heat a vessel with oil and add mustard seeds, urad dal, gram dal and red chili
  • once it splutters, add the chopped onions
  • fry till the onion becomes golden brown in color
  • add the drumstick leaves now. Add salt and sprinkle some water
  • cook covered for 8 - 10 mins
  • when the leaves are cooked completely, add the grated coconut
  • saute it for 4 - 5 mins and then swich off the flame.
  • Serve as a side dish for any type of gravy. Goes well with Thatta payiru kuzhambu , Karivepillai kuzhambu , Moong dal sambhar etc.,


Please like to get regular updates of my posts in facebook:  


read more ...

Thursday, September 26, 2013

Pineapple rasam


Pineapple rasam


Ingredients (serves for 4)

Pine apple chunks - 6 - 10 pieces
tomato - 1
toor dal - 50 ml
turmeric powder - 1/4 tsp
rasam powder - 1 tsp
pepper - 1/2 tsp
cumin seeds - 1 1/2tsp
garlic - 2 pods
red chili - 2
mustard - 1/2 tsp
urad dal - 1/2 tsp
asafoetida - a pinch
coriander leaves
oil - 2 tsp
salt - as needed


Method:


  • Pressure cook toor dal with enough water for 3 whistles
  • chop half tomato and 3 pineapple chunks to small pieces
  • mash the remaining half tomato and add 1 cup of water
  • grind the remaining pineapple pieces and add it to the tomato mixture
     

  • grind pepper, cumin seeds and garlic coasely
  • add half portion of it, turmeric powder, rasam powder to the tomato mixture.
     
  • heat a vessel with oil and add mustard seeds, cumin seeds, urad dal and remaining half of the grounded mixture
  • saute it for a minute and then add chopped tomatoes and pineapple
  • saute it for 2 - 3 mins and then add the tomato mixture. 

  • add salt, asafoetida and bring it to boil
  • add cooked toor dal and chopped coriander leaves
  • Bring it to boil and then switch off the flame. 
  • Serve with hot rice


Please like to get regular updates of my posts in facebook:  


read more ...

Wednesday, September 25, 2013

Keerai sambhar / Spinach sambhar



Ingredients (serves for 2)

Toor dal - 1/2 cup (1 cup size= 150 ml)
keerai (spinach) - 1 cup
oil - 3 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
fenugreek seeds - 1/4 tsp
cumin seeds - 1/2 tsp
shallots (small onion ) - 6- 10 nos
green chili - 2
tamarind - 1 gooseberry sized
turmeric - 1/4 tsp
coriander powder - 1 1/2 tsp
chili powder - 3/4 tsp
asafoetida - a pinch
salt - as needed
coriander leaves

Method:


  • cut shallots into half and slit the green chilies lengthwise. chop the spinach as well
  • Pressure cook dal by adding enough water for 2 - 3 whistles
  • heat a vessel with oil and add mustard seeds, urad dal, fenugreek seeds and cumin seeds
  • once it splutters, add shallots and green chili
  • saute till it become golden brown in color. 
  • extract tamarind juice in 2 cups of water and add it to the vessel
  • add turmeric powder, salt, red chili powder and coriander powder.
  • Bring it to boil and then add spinach
     
  • let it cook for 5 mins . Mix well for even cooking
  • add cooked toor dal and asafoetida
  • let it boil for 5 mins and then switch off the flame
  • garnish with coriander leaves and serve hot with white rice. 


Please like to get regular updates of my posts in facebook:  




read more ...

Monday, September 23, 2013

Fish Biriyani


fish biriyani

Ingredients (serves for 2)


Basmati rice - 1 1/2 cups (1 cup size = 150 ml)
cloves -3
cardamom - 3
cinnamon - 3 -4 small sticks
bay leaves - 1
fennel seeds - 1 tsp
oil - 5 - 6 tsp
salt - as needed
big onion - 1
small tomato - 1
mint leaves - 1 fist full  + extra 2 tsp for garnishing
coriander leaves - 4 - 5 tsp
ginger garlic paste - 1 tsp
chili powder - 3/4 tsp
green chili - 2
coriander powder - 1/2 tsp
garam masala - 1 1/2 tsp
curd - 3 tsp
food color - a pinch (optional)
pepper powder - 1/4 tsp
cashews - 2-3 nos

For marinating the fish:


Fish pieces - 8 (I used thilapia)
lemon juice - 1/2 tsp
vinegar - 1/4 tsp (optional)
salt - 1/4 tsp
turmeric powder - 1/4 tsp
chili powder - 1/2 tsp


Method:


  • soak basmati rice for 20 mins
  • heat a vessel with 3 tsp of oil and add 2 cloves, 2 cardamom, cashews and 2 cinnamon sticks
  • after a minute, add basmati rice
  • fry till the rice becomes non - sticky
  • pressure cook the rice with 2 1/2 cups of water. Give it a whistle
  • Spread the cooked rice in a big bowl and refrigerate it until use. 
  • Marinate the fish pieces with the items mentioned under marination section and refrigerate that too
  • cut the onions into thin slices and chop the tomato as well
  • heat a vessel with 3 tsp of oil and add fennel seeds, 1 cardamom, 1 clove, bay leaves and 1 cinnamon stick
  • add onions, green chili and then fist full of mint leaves
     
  • fry till the mint leaves gets shrunk. 
  • add ginger garlic paste and saute it till the raw smell goes off
  • add the chopped tomatoes and salt 
  • cook till the tomatoes become mushy
  • add red chili powder, coriander powder, pepper powder and garam masala
  • mix it well and then add curd
  • cook it for 2 - 3 mins and then add marinated fish pieces 
  • cook covered for 5 mins. Turn the fish pieces upside down and then cook it for 5 more mins. 
  • Once the fish gets cooked, switch off the flame
  • take a microwave safe bowl and spread a layer of cooked rice
  • spread a layer of fish masala over the rice
  • spread one more layer of rice and add chopped coriander + mint leaves on top of it
  • dissolve food color in 2 tsp of water and pour over the rice layer
     

  • repeat spreading the layers until you are out of rice and masala
  • microwave it for 4 mins.
  • mix the rice using a fork.
  • Serve hot with onion raita and fish fry
read more ...