Wednesday, November 5, 2014

Ridge gourd poriyal

    



                This is very simple yet tasty dish with few ingredients. Mom use to add tomatoes to this. But this recipe is more yummy than adding tomatoes.

Ingredients

  • Ridge gourd (long variety) - 4
  • Onion - 2
  • Sambar powder - 1 tsp
  • Curry leaves - few
  • Mustard and urad dal - 1 tsp
  • Oil as required


Method

  • Scrap the outer skin and chop the vegetable into small cubes.
  • Heat oil to the pan on medium flame. Splutter mustard and urad dal.
  • Add curry leaves and onions. Fry till onion becomes translucent.
  • Now add the vegetable, salt and sambhar powder. Fry for a minute. No need to add water.
  • Cover and cook it on low flame. The vegetable will ooze out water.
  • Stir often till the vegetable in done and becomes dry. Serve it with rice.


Tips for the recipe - You can either slightly or completely scrap the outer skin of the vegetable.
Both taste good. Here I scraped it out completely. You can use it for chutney.

Potato pepper fry


Ingredients

  • Potatoes - 4
  • Ginger garlic paste - 1 1/2 tbsp
  • Pepper corns - 2 tbsp
  • Curry leaves - 1 sprig
  • Salt to taste
  • Oil as required


Method

  • Boil the potatoes with salt. Drain the water when its done. Add some cold water. Then peel the skin and cut them into small cubes.
  • Coarsely grind the pepper corns.
  • Heat oil to the pan on low flame. Add ginger garlic paste and sauté till the oil separates.
  • Now add pepper, curry leaves, salt and the potatoes. Mix slowly till it gets coated.
  • Increase the flame to medium and allow the potatoes get roasted.
  • It may take 10-15 minutes. Mix it every 3-4 minutes till its done. Serve it as a side dish for rice.


Tips for the recipe - Boil the potatoes & then cut them into cubes. This will help the pepper masala to get nicely coated with the potato.

Cauliflower masal dosa




Ingredients

  • Cauliflower - 1 small size
  • Onions - 2 small or medium size (chopped)
  • Tomatoes - 2 (chopped)
  • Garlic - 4 (crushed)
  • Ginger - equal to garlic (crushed)
  • Green chillies - 4 (crushed)
  • Aniseed powder - 1 tsp
  • Chilli powder - 1 tsp
  • Garam masala - 1 tsp
  • Cashew paste - 1tbsp
  • Coriander leaves - handful
  • Lemon -1/4 - 1/2 tsp
  • Salt to taste
  • Oil as required
  • Dosa batter as required


Method

  • Cut the cauliflower and wash the florets and keep it aside.
  • Add oil to the pan over medium heat. Then add crushed ginger, garlic and chillies. Sauté for a minute and then add onions. Sauté then till it becomes translucent.
  • Now add tomatoes and fry till it becomes mashy.
  • Add spice powders and salt. Now add the cauliflower and fry. Not need to add water.
  • Reduce the flame to low. Cover and cook till it is 3/4 done.
  • Now open the lid and add the cashew paste. Mix well.
  • Cook till the it becomes dry. Switch off the flame and add lemon juice and coriander leaves.
  • Make thin dosa and spread the cauliflower masala and fold the dosa.




Eggplant parmesan

 

 I got the recipe from one of the popular tv shows & slightly altered. This is the best eggplant parmesan that i have ever tasted. Here is the recipe;

Ingredients

  • eggplant - 2 (sliced 1/4 inch )
  • Onion - 2 (chopped)
  • Tomatoes - 6 (chopped)
  • Olives - 1/4 cup
  • Garlic - 10 (chopped)
  • Olive oil as required
  • Mixed dried herbs -1/2 tsp
  • All purpose flour -  1/2 cup or as required
  • Parmesan cheese - 1-2 cups or as required
  • Salt to taste


Method

  • Heat some olive oil in the pan over medium flame. 
  • Sauté garlic and then onions till it becomes translucent.
  • Add chopped olives and the tomatoes. Fry till it becomes mushy.
  • Now add some salt and the herbs.
  • Increase the flame and cook till it reaches the semi solid sauce consistency.
  • Apply little oil to the tray and keep it ready.
  • Dust the eggplant with the flour (mix little salt to the flour) and deep fry them.
  • Drain the excess oil and arrange the fried slices in the tray. Pour a spoon of prepare sauce on top of each egg plant and then sprinkle some cheese. This is one layer. 
  • Now repeat the process and make at least 2 or 3 more layers of eggplant. Finish the final layer with cheese.
  • Preheat the oven at 350 degree and place the tray. Leave it for few minutes or till the cheese melts.


                 I had some leftover sauce. I cooked some angle hair pasta and mixed it with the sauce. so that the complete meal is ready to serve.








Pesto pasta



Ingredients
Group I

  • Pasta - 1 cup
  • Cream - 1 -2 tbsp (optional)
  • Salt to taste

For pesto sauce (group II)

  • Basil or mint or cilantro - 1 cup
  • Pine nuts or almonds - 1/4 cup
  • Olive oil - 2 tbsp
  • Cheese - 1 tbsp
  • Garlic - 2
  • Salt to taste

Method

  • Grind everything together(group II) and make a pesto sauce.
  • Bring enough water to boil. Add salt and pasta to it. Cook till the pasta is soft. Now drain the water and keep it aside.
  • Now slightly warmup the cream and mix pasta and the sauce to it.
  • If you need more cheese, then sprinkle it before serving.
Tips for the recipe - You can add a spoon of oil while cooking pasta. This will prevent the pasta from sticking together. Still I didn't add it because i want the sauce to get well coated with pasta.


Wednesday, September 3, 2014

Green chutney


Ingredients
  • Mint - 1/2 cup 
  • Coriander leaves - 3/4 cup 
  • Lemon - 1 tbsp or adjust
  • Sugar - 1 tsp
  • Ginger - a small piece
  • A pinch of cumin powder
  • Salt to taste
  • yogurt - 2 tbsp

Method
  • Blend all the ingredients together to make smooth chutney.

Onion chutney


Ingredients
  • Oil - 1 tbsp
  • Urad dal - 1 tsp
  • Channa dal - 1 tsp
  • Cumin - 1 tsp
  • Coriander seeds - 1 tsp
  • Whole pepper - 1/4 tsp
  • Curry leaves - 1 or 2 sprigs
  • Hing - a pinch
  • Garlic - 2
  • Red chillies - 3
  • Tamarind - big gooseberry size (adjust to your taste)
  • Onion - 2 big size
  • Coconut - 2 tbsp

Method
  • Heat oil to the pan on high medium flame.
  • Add all the ingredients one by one in the same order.
  • Fry till the onions turn translucent. Add the coconut & fry for less than a minute & switch off the stove.
  • Cool & grind it to smooth chutney.
  • This goes well with idly or dosa.



Soya chunks kuruma





Ingredients
Group I

  • Soya chunks - 12 to 15 (soaked in hot water)
  • Onion (big)- 1/2
  • Mustard seeds-1/2 tsp
  • Oil as required
  • Salt to taste

Group II (to roast & grind)
  • Tomato -1 medium size
  • Onion - 1/2 medium size
  • Coriander seeds - 1 tbs
  • Cumin seeds -1sp
  • Fennel seeds-1 tsp
  • Cinnamon Stick - 1 inch
  • Cloves-2
  • Cardamon -2
  • Homemade chilly powder or sambar powder - 1 tsp
  • Grated Coconut - 2 tbsp

Method
  • Heat little oil in the pan & roast the group II ingredients.(Last two ingredients should be added after switching off the stove.Too much of roasting sambhar powder & coconut will spoil the taste of the gravy) Grind the masala & keep it aside.
  • Heat some oil & splutter mustards.
  • Now fry the onions for 2 minutes.
  • Wash the chunks in the running cold water. then squeeze out the excess water. 
  • Add soyas, salt & the masala to the onions.
  • Mix well & add some water.
  • Allow the gravy to boil. Remove it from the flame when there is no raw smell.

Thursday, August 28, 2014

Beetroot chutney II

     I was wondering whether adding tomatoes in beetroot chutney will taste good or not. But when i tasted such a chutney i agreed really its yummy. I got this recipe from my periamma and would like to share it with every one.




Ingredients
  • Beetroot - 2 (finely chopped or shredded)
  • Onions - 2 (equal to beetroot)
  • Tomato - 4
  • Coconut - 2 handful
  • Curry leaves - few
  • Green chillies - 10
  • Urad dal - 1 - 2 tbsp
  • Asafoetida - 1/4 tsp
  • Salt to taste
  • Oil as required

Method
  • Microwave the chopped beetroot for 10 minutes.
  • Heat oil to the pan on high medium flame.
  • Add the beetroot & fry well. keep it aside.
  • Fry the onions & then tomatoes. 
  • In the separate kadai add some oil & roast urad dal, curry leaves, green chillies, asafoetida and finally coconut.
  • Cool & grind everything together to smooth chutney.
  • This goes well with idly or dosa.

Tips for the recipe - For more taste you can do the seasoning with urad dal, curry leaves & asafoetida. You can do this just before serving. 

Yellow squash & zucchini poriyal

       


       We have limited choice when it comes to yellow vegetable. Yellow vegetables are filled with nutritional benefits & it is highly recommended in our daily diet. Here is the south indian recipe with yellow squash. I have equally added zucchini with it. It is your choice of adding zucchini or just prepare it with yellow squash. Really tasty & healthy dish.

Ingredients
  • Yellow squash & zucchini - 6-8 (depends upon the size (Chopped))
  • Channa dal - 1/2 cup
  • Cumin - 1/2 tsp
  • Onion - 1 medium size (Chopped)
  • Green chillies - 6
  • Asafoetida - 1/4 tsp
  • Turmeric powder - 1/4 tsp
  • Curry leaves - 1 spring
  • Mustard & Urad dal - 1/2 tsp
  • Coconut - 2-3 tbsp
  • Coriander leaves - 1/4 cup (chopped)
  • Oil - 1-2 tbsp
  • Salt for taste

Method
  • Add some water & cook the dal till it is half broken. Careful do not allow the dal to become completely mashy.
  • Heat oil in kadai on high medium flame.
  • Splutter mustard, urad dal, cumin & curry leaves one by one.
  • Add onions, asafoetida and fry till it becomes translucent.
  • Add the vegetable, turmeric pwd & salt. Fry for few minutes.
  • Reduce the flame & cover the vegetable. Let it cook for few mins. Stir in-between.
  • Add coconut & coriander leaves when its done.
  • Serve it with rice.

Friday, August 15, 2014

Chicken Frankie



Ingredients

For the stuffing
  • Chicken breast - 2(chopped into small cubes)
  • Onions- 1medium size
  • Tomatoes - 1
  • Ginger garlic paste - 1 tbsp
  • Chilly powder - 2 tsp or adjust
  • Mint & coriander leaves - handful
  • Aniseed powder - 1- 2 tsp
  • Lemon few drops
  • Salt to taste
  • Oil - 1 -2 tbsp

For the dough
  • All purpose flour - 2 cups
  • Wheat flour - 1 cup
  • Oil - 1 tbsp
  • Curd - 2 tbsp
  • Egg

Other ingredients
  • Chopped onions
  • Green chutney
  • Lemon
  • Chat masala
  • Lettuce

Method
For the chicken - Add oil to the pan & fry onions till it becomes translucent. Add sliced tomatoes & fry for a minute. Now grind it to a smooth paste. Add some more oil to the pan on medium flame & saute ginger & garlic paste. Add the onion-tomato puree. Also add the chicken, aniseed powder, salt & the chilly powder. Fry well till it becomes thick. Now add the mint & coriander leaves & cook for few mints. Switch off the flame when it is done.

Preparing the dough - Except egg mix all the ingredients together & make a smooth dough(similar to chapatti dough). Leave it for at least 30 mins.
Then divide the dough into equal parts & roll it out like chapattis.
Now heat the tawa on medium flame & cook the roti both the sides.
Now pour a spoon of egg on top of the roti & flip it. Repeat the same for the other side.
Now the roti is ready.

Assembly of the Frankie - Place some chicken on the rotis & top it with green chutney.Add some sliced onion and lettuce. Sprinkle some chat masala & lemon juice. Now roll it tightly & put a tooth pick. Or you can use foil sheet or wax paper. Frankie is ready to enjoy.


Ellu urundai (sesame laddu)



Ingredients
  • Black sesame seeds - 1/4kg 
  • Peanuts - 1/4 kg
  • Jaggery - 1/2 kg
  • Cardamom - 5 nos

Methods
  • Roast the sesame seeds till you get nice aroma.
  • Roast the peanuts separately.
  • Powder the jaggery.
  • In the blender, powder the sesame seeds along with cardamon. 
  • Powder the peanuts separately.
  • Now mix every thing(sesame, jaggery & peanuts) & give a quick turn in the mixer.
  • Make balls & store it in the air tight container.

Tips for the recipe
  • Go for cleaned sesame or else you have to wash & use it to remove dirt.
  • You can powder sesame & peanuts together. Mix often while powdering the sesame & peanuts because it may get stick in the bottom of the jar. 
  • It is easy to make balls if its warm.

Thursday, July 24, 2014

Sambhar Vada



Ingredients
  • Sambhar
  • Vada - 10 medium size
  • Onions - 1small size chopped
  • Coriander leaves - handful

Method
  • Take a cup of sambhar & add 3-4 cups of water bring it to boil (add enough salt). Soak the vadas in it for 1 minute.(this makes the sambhar vada more soft)
  • Now transfer the vadas into the hot sambhar & keep the sambhar on low flame for 10 minutes.
  • Now switch off the flame & leave the vada in the sambhar, atleast for another 30 minutes.
  • While serving, sprinkle some onions & coriander leaves.



Tuesday, July 15, 2014

Curd Vada



Ingredient
  • Vada - 10 medium size
  • Curd - 1 1/2 cups
  • Ginger - 2 tsp
  • Hing - few pinches
  • Mustard & urad dal - 1/2 tsp
  • Green chillies - 4
  • Oil - 1 tbsp
  • Curry leaves - few
  • Coriander leaves - handful
  • Boondi - to taste
  • Chat masala - to taste
  • Chilly powder - to taste
  • Salt - to taste


Method



  • Add some water to the curd & mix it well till it looks smooth.
  • It should be little thin consistency.
  • Heat oil in kadai on high medium flame.
  • Splutter mustard, urad dal, cumin seeds, hing, green chillies, curry leaves & ginger one by one.
  • Pour it into the curd. Add salt & mix well.
  • Dip the vadas in the water for 15 to 20 seconds & add it to the curd.
  • While serving, on top of the vada,  sprinkle some coriander leaves, boondi, chat masala & chilly powder.


Tip for the recipe - Allow the vada to get soaked in the curd for at least 1 hour for good taste.

Medu Vada





Ingredients
  • Urad dal - 1 cup
  • Rice flour - 1/4 cup
  • Ginger - 1 tbsp
  • Onion - 1 big size
  • Curry leaves - 1 spring
  • Hing - 1/4 tsp
  • Cumin - 1/2 tsp
  • Whole pepper - 1/2 tsp
  • Green chillies - 4
  • Salt to taste
  • Oil for deep frying

Method
  • Soak the urad dal for 6 hours or overnight.
  • Grind it by adding very little water now & then, till it becomes fluffy & soft.
  • Now mix all other ingredients & deep fry it on medium flame, till it becomes golden brown in color.

Tips for the recipe - The taste & softness of the vada depends upon how fluffy & soft the batter is. It should be super soft and fluffy. Take a pinch of dough and drop it in a cup of water, then it should float. If you are making big vadas as in the photograph then make hole in the center for the vada to cook evenly. If you are making very small vadas then the hole is not necessary. Wet your hands while shaping vadas. This makes the work easy and gives better shape for vadas.

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