Thursday, November 28, 2013

Vegetable rice using tawa masala






This time as part of "Potluck party, cyber style - http://www.jcookingodyssey.com/ " challenge, I got a chance to cook Nayana's recipe and it came out very well.  Thank you Nayana for a wonderful recipe.

For the complete recipe, please check here

http://nayanas-kitchen-kreations.blogspot.in/2013/11/vegetable-tawa-pulav-for-potluck.html



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Wednesday, November 20, 2013

Fish cutlet


fish cutlet


Ingredients (makes 10 cutlets)

tilapia fillet - 1
potato - 2
salt - as needed
olive oil - 6 - 8 tsp
tumeric powder - 1/2 tsp
red chili powder - 1 - 1 1/2 tsp 
garam masala - 1  - 1 1/2 tsp
bread - 1 slice (for making breadcrumbs)
egg - 1 


Method:


  • cut the tilapia fillet into pieces and marinate it with turmeric and little salt. Let it stay for 15 - 20 mins
  • powder the bread in a mixer to make breadcrumbs (I used the top crust part of the bread)
  • cook the potato in a pressure cooker. Peel off the skin once cooled and then mash the potato.
  • add salt, chili powder and garam masala. mix well
  • add egg white and mix.  (don't use the egg yolk)
  • drizzle some oil in the pan and add the marinated fish pieces
  • cook covered for 4 mins and then turn it to the other side
  • cook covered for 4 mins. once the fish is cooked properly on both sides, switch off the flame
  • scramble the fish into pieces and mix it to the potato mixture
  • make small balls
  • flatten the balls using your hand and coat it with breadcrumbs
  • heat a heavy bottomed vessel with 3 tsp of oil and add the cutlets
  • fry till it becomes golden brown in color on both sides
  • it will be crispy outside and soft inside. 
  • Serve as a starter / appetizer


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Monday, November 18, 2013

Palak mushroom gravy


Palak mushroom gravy

Ingredients (serves for 2)


mushroom (chopped) - 1 cup (1 cup size = 150 ml) tightly packed
Palak / spinach - 2 cups (tightly packed)
garlic - 4 pods
ginger - 1 inch piece
green chili - 1 - 2
oil - 3 tsp
cardamom - 2
cloves - 2
cinnamon - 3 small sticks
big onion - 1
tomato - 1
turmeric powder - 1/4 tsp
chili powder - 1/2 tsp
garam masala - 1 1/2 tsp
salt - as needed


Method:


  • heat a vessel and cook spinach by sprinkling little water on it
  • once the spinach gets shrunk and cooked, grind it to a smooth paste along with green chili, 2 garlic pods and ginger. Keep it aside
     

  • chop 2 garlic, tomato and onion
  • heat a vessel with oil and add cardamom, cinnamon and cloves
  • add chopped garlic, onion and fry till the onions become transparent
  • add chopped tomato, salt and fry till the tomatoes become mushy
     
  • now add the chopped mushroom.
     
  • cook covered until the mushrooms become soft and cooked
  • add turmeric powder, red chili powder and garam masala. mix well
  • cook until the raw smell goes off
  • add the grounded spinach paste and little water.
  • let it cook for 4 -5 mins and then switch off the flame
  • serve with roti / chappathi or with white rice.


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Friday, November 15, 2013

Vazhakkai pittu / vazhakkai podimas / scrambled raw banana


vazhakkai podimas

Ingredients (serves for 2)

big size raw banana - 1 (if you are using small ones, use 2)
grated coconut - 2 tsp
salt - as needed
green chili - 3
mustard seeds - 1 tsp
urad dal - 1 tsp
big onion - 1/2
curry leaves - few


Method:


  • chop the onion and green chilies
  • Cook the raw bananas with skin either in a pressure cooker for 5 - 10 mins or cook it directly in a vessel with water
  • once its cooked, peel off the skin. it will come out easily
  • grate the cooked banana and keep it aside
  • heat a vessel with oil and add mustard seeds, urad dal, curry leaves
  • once it splutters, add the chopped onion and green chili.
  • fry till the onion becomes transparent
  • add salt and grated banana and cook for 4 - 5 mins
  • you can also add red chili powder for a different taste and flavor. (optional step)
  • add grated coconut and saute it for 2 more mins and switch off the flame
  • serve as a side dish with milagu thokku, thatta payiru kuzhambu, kariveppilai kuzhambu etc.,


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Wednesday, November 13, 2013

Milagu thokku / Pepper gravy




Pepper gravy
Pepper gravy



Ingredients (Serves for 3)


black Pepper - 4 tsp
coriander seeds - 1 1/2 tsp
red chili - 2
garlic - 4 pods
gram dal / kadala paruppu-  1 tsp
toor dal - 1 tsp
jaggery - 1 tsp
curry leaves - few
cumin seeds -2 tsp
salt - as needed
sesame oil - 10 - 12 tsp
mustard seeds - 1 tsp
tamarind - 1 inch piece
asafoetida- a pinch

Method:


  • grind black pepper, coriander seeds, red chili, garlic, gram dal, toor dal, jaggery, curry leaves, 1 tsp of cumin seeds together to a smooth paste
     
  • heat a vessel with oil and add mustard seeds, 1 tsp of cumin seeds
  • once it splutters, add the grounded masala
  • extract tamarind juice in 1/2 cup of water and add it to the masala
  • add salt, asafoetida and  cook covered till oil oozes out from the masala
  • once the oil is out and the gravy becomes thick, switch off the flame
  • serve with hot rice




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Sunday, November 10, 2013

Healthy Urad dal rice / Ulutham parupu satham


Urad dal rice



Ingredients (serves for 2)


rice - 1 1/4 cup (1 cup size = 150 ml)
black urad dal (splitted , with skin) - 1/2 cup (you can also use skinless white urad dal but black urad dal with skin tastes better)
garlic - 15 - 20 pods
grated coconut - 4 tsp
salt - as needed
water - 4 cups


Method:


  • dry roast black urad dal till nice aroma comes
     
  • wash it along with the rice 
  • add water in a pressure cooker and add the washed rice , black urad dal
  • add garlic, salt and grated coconut
  • mix it well and pressure cook for 1 whistle and then reduce the flame to medium
  • cook it for 5 - 8 mins and then switch off the flame
  • As we didn't add any spice, best side dish for this rice would be ellu thogayal and kathrikai puli kari


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