Tuesday, January 28, 2014

Vendakkai puli pachadi / Ladys finger tamarind curry


Vendakkai puli pachadi


Ingredients (serves for 3)

vendakkai / ladys finger - 10 - 15 nos
tamarind - half lemon size
onion - 1/2
green chili - 3
mustard seeds - 1 tsp
urad dal - 1 tsp
curry leaves - few
cumin seeds - 2 tsp
turmeric powder - 1/4 tsp
salt - as needed
chili powder - 1/2 tsp
sambhar powder - 1 tsp
asafoetida - a pinch
oil - 2 tsp
grated coconut - 4 tsp



Method:


  • chop onion, green chili and lady's finger
  • grind grated coconut and 1 tsp of cumin seeds to a smooth thin paste
  • heat a heavy bottomed vessel with oil and add mustard seeds, urad dal, curry leaves, 1 tsp of cumin seeds and green chili
  • once it splutters, add onion and ladys finger
  • fry till the ladys finger becomes non sticky
  • extract tamarind juice in 1 1/2 cup (1 cup size= 150 ml) of water and add it to the fried ladys finger
  • let it boil for few mins and then add turmeric powder, salt, chili powder and sambhar powder
  • mix well and cook until the raw smell goes off
  • add the coconut paste and asafoetida. Mix well.
  • cook it for 4 - 5 mins 
  • serve as a side dish for rice + dal varieties and for rotis. You can also mix with white rice. 

read more ...

Green peas rava upma


Green peas rava upma



Ingredients (serves for 3)

rava / semolina / sooji - 2 cups (1 cup size = 150 ml)
water - 4 cups
oil - 2 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
curry leaves - few
ginger - 1 inch piece
green chili - 3
onion - 1/2
tomato - 1/2
green peas - 1 cup
grated coconut - 3 tsp
salt - as needed
asafoetida - a pinch
coriander leaves - for garnishing

Method:


  • chop onion, green chili and tomato and fine chop the ginger piece
  • dry roast the rava for 3 - 4 mins and keep it aside
  • heat a heavy bottomed vessel with oil and add mustard seeds, urad dal and curry leaves
  • once it splutters, add chopped ginger, green chili and onion
  • fry till the onion becomes transparent.
  • add the green peas, asafoetida, salt and saute it for few mins
  • now add tomato and grated coconut
  • saute it for 2 mins and then add 4 cups of water
  • bring it to boil 
  • add the roasted rava slowly and stir it well to avoid lumps
     
  • cook for sometime till the rava gets completely cooked.
  • garnish with coriander leaves and serve hot with coconut chutney or pickle.



read more ...

Monday, January 27, 2014

Pudalangai poriyal / Snake gourd dry curry


Pudalangai poriyal

Ingredients (serves for 2)

Snake gourd / Pudalangai (chopped) - 2 cups (1 cup size = 150 ml)
coconut - 10 - 12 small pieces  OR grated coconut - 5 - 6 tsp
green chili - 2
cumin seeds - 1 tsp
salt - as needed
coconut oil - 2 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
curry leaves - few
shallots - 3


Method:


  • chop the small onion
  • grind coconut, cumin seeds and green chili coarsely
     
  • heat a pan with oil and add mustard seeds, urad dal and curry leaves
  • once it splutters, add chopped onion
  • when it becomes transparent, add chopped snake gourd, salt
  • add 1/2 cup of water and cook covered until the snake gourd gets completely cooked
  • add the grounded mixture and saute it for 2 mins
     
  • serve as a side dish for any type of gravy with white rice.
read more ...

Friday, January 10, 2014

Seppankilangu poriyal (Taro / Colocasia & coconut fry)


seppankilangu poriyal

Ingredients (serves for 2)

Seppankilangu / taro / colocasia- 4 nos
grated coconut - 4 tsp
oil - for deep frying + 2 tsp
ginger -1 inch piece
salt - as needed
red chili - 2 -3
fennel seeds - 1 tsp


Method:

  • pressure cook seppankilangu just for one whistle
  • peel off the skin and slice it. Let it dry for 10 - 15 mins
  • deep fry the sliced pieces
     
  • grind grated coconut, red chili, ginger and fennel seeds coarsely
     
  • in a pan, add 2 tsp of oil and grounded coconut mixture, salt
  • saute it for few mins and then add the deep fried seppankilangu pieces
     
  • fry till the coconut mixture changes in color.
  • serve as side dish for any rice varieties and any type of curries.


read more ...

Wednesday, January 8, 2014

Gobi 65


Gobi 65

Ingredients (serves for 2)

cauliflower florets - 25 - 30 florets
corn flour - 4 tablespoon
red chili powder - 1 1/2 tsp
salt - as needed
curd - 2 tablespoon
oil - for deep frying
ginger garlic paste - 1/2 tsp

Method:


  • boil some water with little salt and parboil the cauliflower florets and drain the water completely
  • heat oil in a heavy bottomed vessel for deep frying
  • in a bowl, mix corn flour, curd, salt, red chili powder, ginger garlic paste in little water and make a batter
  • once the oil gets heated up, dip the florets in the batter and deep fry the florets till it becomes crispier and golden brown in color
     

  • serve hot as an appetizer or as a side dish for any rice varieties. 


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


read more ...