Wednesday, October 30, 2013

Ven pongal


Ven pongal

Ingredients (serves for 3)

Rice - 1 1/2 cup (1 cup size = 150 ml)
moong dal - 4 tsp
ghee - 2 tsp
oil - 3 tsp
pepper - 1 tsp
cumin seeds - 1 1/2 tsp
pepper powder - 1/2 tsp
ginger (chopped) - 1 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
cashews - 5 -6 nos
salt - as needed
water - 4 1/2 cups


Method:


  • wash rice and moong dal together and keep it aside
  • heat pressure cooker with ghee and oil
  • add mustard seeds, urad dal, pepper (whole), cumin seeds, cashews and chopped ginger
  • fry till the cashews become golden brown in color
  • add 4 1/2 cups of water and let it boil
  • add salt and pepper powder
  • add the washed rice and dal and pressure cook for 3 whistles
     

  • Serve hot with tiffin sambhar, vada and coconut chutney


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Monday, October 28, 2013

Brinjal curd curry


Brinjal curd curry

Ingredients (serves for 2)


Brinjal - 3 nos
onion - 1
tomato - 1
green chili - 3
cumin seeds - 1/2 tsp
red chili powder - 1 tsp
turmeric powder - 1/2 tsp
salt - as needed
oil - 8 - 10 tsp
coriander leaves - for garnishing
curd - 1/2 cup (1 cup size = 150 ml)


Method:


  • cut the brinjal into small pieces and marinate it with salt and turmeric for 15 minutes
  • chop onion, tomato and green chili
  • heat a vessel with 6-8 tsp  of oil and shallow fry the marinated brinjal pieces
     

  • transfer it to a bowl
  • in the same vessel, heat 2 - 3 tsp of oil and add cumin seeds
  • once it splutters, add the chopped onion , green chilies
  • fry till the onions become golden brown in color
  • add the chopped tomatoes and little salt ( we added salt to brinjal as well so adjust the salt accordingly)
  • once the tomatoes become mushy, add the chili powder
  • fry till the raw smell goes off. 
  • add the fried brinjal pieces and switch off the flame
  • before serving, mix it with yogurt / curd and garnish it with coriander leaves
  • enjoy with hot rice or chappathi.


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I got a chance to try this recipe by Sini Mary 


as a part of "POTLUCK PARTY, CYBER STYLE" challenge and its delicious. Thank you Sini :)



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Thursday, October 24, 2013

Rava ladoo


rava ladoo

Ingredients (makes 12 - 15 ladoos) :


Rava / semolina / sooji - 1 cup (1 cup size = 150 ml)
sugar - 3/4 cup 
cashews - 10 - 12 nos
ghee - 6 tsp
milk - 1 tablespoon (optional)
elachi powder - 1/2 tsp


Method:


  • powder the sugar in a mixer and keep it aside
  • heat a vessel and dry roast rava till nice aroma comes. Make sure rava gets fried completely and doesn't burn.
  • heat ghee and fry the cashews till golden brown color
  • mix rava and powdered sugar and add the heated ghee. cashews
  • add elachi powder and roll it tight and make round balls
  • if the mixture is dry, you can add more heated ghee or milk to roll it tight. But adding milk will reduce the shelf life of ladoo
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Tuesday, October 22, 2013

Kothavarangai poriyal / Cluster beans dry curry


Cluster beans dry curry
Cluster beans dry curry



Ingredients (serves for 2)

Cluster beans - 2 cups (chopped)
grated coconut - 3 tsp
cumin seeds - 1/2 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
red chili - 2
turmeric powder - 1/4 tsp
salt - as needed
oil - 2 tsp

Method:


  • cut the cluster beans
  • grind the coconut and cumin seeds coarsely
  • heat a vessel with oil and add mustard seeds, urad dal and red chili
  • once it splutters, add the cluster beans
  • add 1/2 cup of water, salt , turmeric and cook covered till the beans gets completely cooked
  • once the water is gone, add the grounded coconut mixture
  • cook until the raw smell goes off and then switch off the flame.
  • serve as a side dish with hot rice and sambhar / puli kuzhambu / urundai kuzhambu


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Monday, October 21, 2013

Brinjal kurma


brinjal kurma

Ingredients (serves for 3)

big onion - 1/2
cinnamon sticks - 3
fennel seeds - 1/2 tsp
grated coconut - 8 - 9 tsp
coriander powder - 1 1/2 tsp
channa dal - 1 tsp
coriander seeds - 1 tsp
chili powder - 3/4 tsp
turmeric powder - 1/4 tsp
brinjal - 3
tamarind - 1 gooseberry size
salt - as needed
oil - 4 tsp

Method:


  • cut the onions , brinjal and keep it aside
  • heat a vessel with 1 tsp of oil and fry coriander seeds, channa dal, fennel seeds and 1 cinnamon stick
  • fry it for 2 minutes and then add grated coconut
  • fry till the coconut becomes golden brown in color
  • grind it to a smooth paste and set it aside
  • heat a vessel with 3 tsp of oil and fry 2 cinnamon sticks
  • add the chopped onion and fry it for 2 mins
  • add the brinjals, salt and cook covered till the brinjal gets completely cooked
     
  • extract tamarind juice and add it to the cooked brinjal
  • add chili powder, coriander powder and let it cook for 5 mins
     
  • once the raw smell goes off, add the grounded coconut paste
  • cook for 8 - 10 mins till the raw smell completely goes off
  • serve with roti, chappati and hot rice.


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Friday, October 11, 2013

Idli podi


idli podi

Ingredients


Urad dal - 1 cup (1 cup size - 150 ml)
channa dal - 1 fist full
asafoetida - 1/4 tsp
salt - as nedded
sesame seeds - 4 tsp
red chili - 12 - 15 nos

Method:


  • Dry roast urad dal, channa dal and red chilies together till the urad dal become golden brown color. Keep it aside.
  • in the same vessel, dry roast sesame seeds
  • once it cools down, grind everything together along with salt and asafoetida
  • Store it  in an airtight container
  • take required quantity and mix it with sesame oil and serve as a side dish for idli and dosas
  • you can also sprinkle it over dosa for making podi dosa.


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Thursday, October 10, 2013

Paneer Fried Rice


Paneer fried rice

Ingredients


cooked basmati rice - 2 1/2 cups (1 cup size = 150 ml)
spring onion - 4
carrot - 1
beans - 10 - 12 nos
salt - as needed
pepper - 1/2 tsp
soy sauce - 1/2 tsp
chilli sauce - 1 tsp
paneer cubes - 1 cup
garlic - 3 pods
oil - 4 tsp


Method:

  • chop garlic and white part of spring onion to fine pieces
  • cut the carrot and beans lengthwise and keep it aside
  • heat a vessel with oil and shallow fry the paneer cubes
     
  • put the fried paneer cubes in hot water until use
  • In the same vessel, add the chopped garlic and white part of spring onions 
  • fry for 2 mins and then add carrot and beans
  • add little bit of salt and cook covered till the vegetables are 3/4th cooked. 
  • add soy sauce and chilli sauce and mix well
  • add the paneer cubes and cook it for 2 -3 mins
  • now add the cooked rice, salt and mix well
  • add pepper powder, mix well and switch off the flame

  • garnish with green part of spring onions. 



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