Tandoori Idli
Ingredients:Basic Idils - 10Onion - 1 BigTomato puree - 1 cupFresh curd - 1 cupGinger - Garlic paste - 1 tspRed chilli paste - 1 tspGaram masala powder - 1/2 tspCumin powder - A pinchCoriander leaves -2 tbsp (Chopped)Dhania(Coriander) powder - 1 tspOil - 6 tbspSalt to taste
Method:
1. Chop onions into lengthwise finely.2. Tie the curd in a muslin and hang it till all the water drains out.3. Put the strained curd in a bowl.Add red chilli paste,ginger-garlic paste,garam masala powder,cumin powder,dhania powder and salt,coriander leaves.Mix well.4. Marinate the basic idlis well in this masala paste.5. Heat roasting tawa and add oil. Chopped onions and fry till soft,add tomato puree and fry again till thick.6. Add the marinated idlis 4 Nos and pour little oil and fry under low fire till well coated the masalas.7. Do the same with the remaining idlis.8. Serve hot with curd raitha(curd pachaddi).
Saturday, December 4, 2010
Sunday, June 29, 2008
Gobi Manchurian
Ingredients:
Cauliflower - 1 medium sized cut into medium sized florets
Spring onion chopped- a small bunch (Seperate whites and greens)
Garlic chopped - 5 tbsp
Green chilies chopped - 4-5 tsp (Use according to your spice level)
Soya Sauce - 1 and 1/2 tbsp
Green Chilli Sauce - 2 tbsp
Tomato Ketchup - 3 tbsp
Vinegar - 1 tsp
Coriander leaves - for garnishing
Oil - as needed
Salt - add only if needed
(Add 1 medium sized Onion and 1/2 Capsicum if you wish.i dont add it,if i am preparing it dry)
For the batter :
All purpose flour/Maida - 1/2 cup
Corn flour - 1/4 cup
Rice flour - 2 tbsp
Egg - 1
Ginger-Garlic paste - 2 tsp
Red Chilly powder - 1/2 to 1 tsp
Salt - to taste (consider the saltiness of soya sauce while adding it)
Method:
Prepare a batter with the given ingredinets adding necessary water.Batter should be made a little thick,otherwise it doesn’t coat well on the cauliflower florets.Heat oil in a big wok,dip each floret in the batter and gently put it into the oil.Do not overcrowd the wok while frying.Do it in 2 or 3 steps as needed.Fry it until it turns golden brown in color.Drain into a tissue paper and keep them aside and allow it to cool.
Now heat 2-3 tsp oil in another pan,add chopped spring onion(only the whites),green chillies,garlic and ginger,saute them for a while.(Add onions and capsicum also if you’re adding it)Now add soya sauce,chilly sauce,vinegar and tomato ketchup.Mix them well,check for the salt and add the cooled gobi florets.Turn the heat to high and mix them together until all the florets are well coated with the sauce.Add spring onion greens and coriander leaves and toss it well for few minutes.Serve immediately.
If you want to make it a gravy,add 1 tsp cornflour mixed in 1 cup luke warm water and simmer it for few minutes,before adding spring onion greens and coriander leaves.
Andhra pappu
Andhra pappu
Oil-2 tbsp
Jeera-1 tsp
Fenugreek-1 tsp
Chillies- according to the hotness needed
Garlic-5 -6 pods
Onions-1
Tomato-1
Toor dhal-1 cup
Method
1) Heat oil in a cooker
2) Saute the jeera,fenugreek seeds, then the chillies, garlic,onions and tomato..
3) Then finally add the toor dhal have a quick stir and add water and pressure cooker them
4) Then add tamarind and salt and mash them all together.
5)Finally saute the dhal with hing,mustard seeds ans curry leaves
6) Serve hot with rice or chapati
Oil-2 tbsp
Jeera-1 tsp
Fenugreek-1 tsp
Chillies- according to the hotness needed
Garlic-5 -6 pods
Onions-1
Tomato-1
Toor dhal-1 cup
Method
1) Heat oil in a cooker
2) Saute the jeera,fenugreek seeds, then the chillies, garlic,onions and tomato..
3) Then finally add the toor dhal have a quick stir and add water and pressure cooker them
4) Then add tamarind and salt and mash them all together.
5)Finally saute the dhal with hing,mustard seeds ans curry leaves
6) Serve hot with rice or chapati
Avial recipe
Avial recipe
Recipe ingredients:
* 2 cups of cubed and boiled vegetables like:
o Beans
o Carrots
o Potatoes
o Drumsticks
o Raw bananas
o Cauliflower
* Roast in a little oil one by one and blend to a smooth paste:
o 2 teaspoons cumin seeds
o 2 tablespoons of coconut, shredded
o 4-5 green chillies
o 3/4 packet buttermilk
o A pinch of turmeric
o Salt to taste
o 1 teaspoon cooking oil for seasoning
o 1 tablespoon fresh coriander leaves, chopped finely
Recipe method:
* Add the salt, turmeric and the coconut paste to the buttermilk.
* Add the boiled vegetables.
* Heat on a low flame till the buttermilk mixture reaches a thick texture.
* Keep stirring continously.
* Now add the chopped coriander leaves.
* Season with mustard, curry leaves, hing, cumin and red chillies in hot oil.
* Serve hot with plain rice.
Recipe ingredients:
* 2 cups of cubed and boiled vegetables like:
o Beans
o Carrots
o Potatoes
o Drumsticks
o Raw bananas
o Cauliflower
* Roast in a little oil one by one and blend to a smooth paste:
o 2 teaspoons cumin seeds
o 2 tablespoons of coconut, shredded
o 4-5 green chillies
o 3/4 packet buttermilk
o A pinch of turmeric
o Salt to taste
o 1 teaspoon cooking oil for seasoning
o 1 tablespoon fresh coriander leaves, chopped finely
Recipe method:
* Add the salt, turmeric and the coconut paste to the buttermilk.
* Add the boiled vegetables.
* Heat on a low flame till the buttermilk mixture reaches a thick texture.
* Keep stirring continously.
* Now add the chopped coriander leaves.
* Season with mustard, curry leaves, hing, cumin and red chillies in hot oil.
* Serve hot with plain rice.
Baked Tilapia
Baked Tilapia
Ingredients:
¾ cup of olive oil, preferably extra virgin olive oil
¼ teaspoon of salt
1/8 teaspoon of grounded black pepper
½ teaspoon of dried oregano
1 teaspon of garlic powder
4 tablespoons of tomato paste
4 (4 ounce) tilapia fillets
1 green bell pepper
1 onion (large)
4 tablespoons of butter
Method:
1. Start by preheating the oven to 175° C / 350° F.
2. Prepare a medium sized baking dish by coating its bottom with roughly ¼ cup of the olive oil.
3. Pour the rest of the olive oil, ½ cup, into a small bowl and mix it with salt, pepper, oregano, garlic and tomato paste.
4. Place the tilapia fillets in the baking dish. The skin side should be up.
5. Use a spatula to gently spread the mix from the bowl over the fillets. A large part of the paste should be used to cover the centres of the fillets.
6. Slice one green bell pepper into thin slices
7. Slice one large onion into slices
8. Place the green bell pepper and the onion around the tilapia fillets
9. Place the baking dish in the oven and bake for 15 minutes. The baked tilapia is finished when you can easily flake it using a fork.
10. Remove the baked tilapia from the oven and place 1 tablespoon of butter on top of each fillet.
11.Set the oven to broil and broil the baked tilapia during 5-7 minutes. The butter should be fully melted and just turning slightly brown when you remove the dish from the oven.
Ingredients:
¾ cup of olive oil, preferably extra virgin olive oil
¼ teaspoon of salt
1/8 teaspoon of grounded black pepper
½ teaspoon of dried oregano
1 teaspon of garlic powder
4 tablespoons of tomato paste
4 (4 ounce) tilapia fillets
1 green bell pepper
1 onion (large)
4 tablespoons of butter
Method:
1. Start by preheating the oven to 175° C / 350° F.
2. Prepare a medium sized baking dish by coating its bottom with roughly ¼ cup of the olive oil.
3. Pour the rest of the olive oil, ½ cup, into a small bowl and mix it with salt, pepper, oregano, garlic and tomato paste.
4. Place the tilapia fillets in the baking dish. The skin side should be up.
5. Use a spatula to gently spread the mix from the bowl over the fillets. A large part of the paste should be used to cover the centres of the fillets.
6. Slice one green bell pepper into thin slices
7. Slice one large onion into slices
8. Place the green bell pepper and the onion around the tilapia fillets
9. Place the baking dish in the oven and bake for 15 minutes. The baked tilapia is finished when you can easily flake it using a fork.
10. Remove the baked tilapia from the oven and place 1 tablespoon of butter on top of each fillet.
11.Set the oven to broil and broil the baked tilapia during 5-7 minutes. The butter should be fully melted and just turning slightly brown when you remove the dish from the oven.
BEETROOT PORIYAL
BEETROOT PORIYAL
Ingredients:
Beetroot - 2
Sombu(Aniseed) - 1/4 tsp
Coconut(grated) - 1/4cup
chopped onion - 1 tsp
urad dal - 1/2 tsp
oil - 1 tsp
mustard - 1/2 tsp
curry leaves -5 or 6
chilli powder - 1/2 tsp
salt as required
Procedure:
1) Grate the beetroot and keep it aside.
2) Take oil in kadai, add sombu, mustard and urad dal.
3) When mustard splutters and dal turns red add the onion and curry leaves. Saute until the onion becomes transparent.
4) Now add the grated beetroot, chilli powder and salt.
5) Keep stirring in medium flame till the beetroot is cooked. Don't need to add water. Beetroot gets cooked very fast.
6) Finally add the grated coconut and remove from fire.
Ingredients:
Beetroot - 2
Sombu(Aniseed) - 1/4 tsp
Coconut(grated) - 1/4cup
chopped onion - 1 tsp
urad dal - 1/2 tsp
oil - 1 tsp
mustard - 1/2 tsp
curry leaves -5 or 6
chilli powder - 1/2 tsp
salt as required
Procedure:
1) Grate the beetroot and keep it aside.
2) Take oil in kadai, add sombu, mustard and urad dal.
3) When mustard splutters and dal turns red add the onion and curry leaves. Saute until the onion becomes transparent.
4) Now add the grated beetroot, chilli powder and salt.
5) Keep stirring in medium flame till the beetroot is cooked. Don't need to add water. Beetroot gets cooked very fast.
6) Finally add the grated coconut and remove from fire.
Brinjal pappu
Brinjal pappu
Ingredients:
Brinjal-5-6(Cut into small pieces)
Toor Dhal-1/4/cup
Onions-1 medium Size
Tomato-1 big
Green Chillies-6-7
Garlic-3-4 ClovesCrushed
jeera-1 tsp
Mustard -1 tsp
Curry Leaves
Method:
1) Saok Dhal for 5-10 mins.
2)Cut the brinjal,onions and tomatoes
3) Heat oil in a pressure cooker,add jeera,onions,green chillies,minced garlic and tomatoes
4) Add Brinjal and dhal to it and pressure cooker it for jus a whistle.
6) Then blend the content with a blender not to smooth paste but with little consistency.
7) Saute with mustard seeds and curry leaves and serve with rice and ghee.
Ingredients:
Brinjal-5-6(Cut into small pieces)
Toor Dhal-1/4/cup
Onions-1 medium Size
Tomato-1 big
Green Chillies-6-7
Garlic-3-4 ClovesCrushed
jeera-1 tsp
Mustard -1 tsp
Curry Leaves
Method:
1) Saok Dhal for 5-10 mins.
2)Cut the brinjal,onions and tomatoes
3) Heat oil in a pressure cooker,add jeera,onions,green chillies,minced garlic and tomatoes
4) Add Brinjal and dhal to it and pressure cooker it for jus a whistle.
6) Then blend the content with a blender not to smooth paste but with little consistency.
7) Saute with mustard seeds and curry leaves and serve with rice and ghee.
Cabbage kootu
Cabbage kootu
Ingredients:
1/2 lb Caggage
1 cup Chana dal (boiled)
1 tsp Cumin seeds
3 Green chilles
1 Medium size onion
1 Medium size tomato
1/2 cup Shedded coconut
Oil
Salt for taste
Method:
1. Pre-heat the oil in a kadai splutter some cumin seeds.
2. Add the chopped onion & cillies fry till golden brown.Add the chopped tomato,turmeric powder & salt & cook for4-5mts.
3. Add the cabbage & cook for 6-7 mts.
4. Then, add the chana dal & transfer the cabbage in to the pressure cooker & cook till 1whistle.
5. Open the cooker & added the shedded coconut & cook for next 5-6mts.
6. Cabbage kootu is ready serve hot with rice,roti & puri.
Ingredients:
1/2 lb Caggage
1 cup Chana dal (boiled)
1 tsp Cumin seeds
3 Green chilles
1 Medium size onion
1 Medium size tomato
1/2 cup Shedded coconut
Oil
Salt for taste
Method:
1. Pre-heat the oil in a kadai splutter some cumin seeds.
2. Add the chopped onion & cillies fry till golden brown.Add the chopped tomato,turmeric powder & salt & cook for4-5mts.
3. Add the cabbage & cook for 6-7 mts.
4. Then, add the chana dal & transfer the cabbage in to the pressure cooker & cook till 1whistle.
5. Open the cooker & added the shedded coconut & cook for next 5-6mts.
6. Cabbage kootu is ready serve hot with rice,roti & puri.
Carrot salad
Carrot salad
Ingredients
Carrots-5
Raisins- 1/2 cup
Lemon juice-1/2
Pineapple a cup
Mayonnaise-1/4 cup
Salad cream-1/4 cup
Sugar-2 tbsp
Salt
Method:
1) soak the raisins in the water for 10 mins
2) Grate the carrot to long slices
3) In a bowl mix the salad cream mayonnaise and sugar and salt
4) In other bowl add the grated carrots,lemon juice,pineapple
Ingredients
Carrots-5
Raisins- 1/2 cup
Lemon juice-1/2
Pineapple a cup
Mayonnaise-1/4 cup
Salad cream-1/4 cup
Sugar-2 tbsp
Salt
Method:
1) soak the raisins in the water for 10 mins
2) Grate the carrot to long slices
3) In a bowl mix the salad cream mayonnaise and sugar and salt
4) In other bowl add the grated carrots,lemon juice,pineapple
Kothavaranga(Cluster beans)-Potatato Poriyal
Kothavaranga(Cluster beans)-Potatato Poriyal
Ingredients:
Kothavaranga (gawar) (chopped) – 1 cup
Potato (chopped) – 1 cup
Onions (chopped) – 1
Tomato (chopped) – 1
Ginger-garlic (finely chopped) – 1 tbsp
Mustard seeds – 1 tsp
Jeera – 1 tsp
Split urad dal – 1 tsp
Fenugreek seeds (methi seeds) – ½ tsp
Chilli powder – 1 tbsp
Turmeric – a pinch
Salt – as needed
Oil – 2 tbsp
Method:
1) Heat oil in a pressure pan and add mustard seeds, split urad dal, jeera and fenugreek seeds.
2) Once the mustard starts to splutter add onions and fry till they turn golden brown.
3) Add the tomatoes and chopped ginger-garlic.
4) After the tomatoes turn soft add chilli powder, turmeric and salt.
5) Finally add the chopped vegetabes (potato and kothavaranga) and 1 cup of water and pressure cook for 2 whistles.
6) Remove from heat, wait till the pressure subsides and check if all the water has evaporated.
7) If not heat for a few minutes till all the water evaporates.
8) This dish goes well with chapathi or rice.
Ingredients:
Kothavaranga (gawar) (chopped) – 1 cup
Potato (chopped) – 1 cup
Onions (chopped) – 1
Tomato (chopped) – 1
Ginger-garlic (finely chopped) – 1 tbsp
Mustard seeds – 1 tsp
Jeera – 1 tsp
Split urad dal – 1 tsp
Fenugreek seeds (methi seeds) – ½ tsp
Chilli powder – 1 tbsp
Turmeric – a pinch
Salt – as needed
Oil – 2 tbsp
Method:
1) Heat oil in a pressure pan and add mustard seeds, split urad dal, jeera and fenugreek seeds.
2) Once the mustard starts to splutter add onions and fry till they turn golden brown.
3) Add the tomatoes and chopped ginger-garlic.
4) After the tomatoes turn soft add chilli powder, turmeric and salt.
5) Finally add the chopped vegetabes (potato and kothavaranga) and 1 cup of water and pressure cook for 2 whistles.
6) Remove from heat, wait till the pressure subsides and check if all the water has evaporated.
7) If not heat for a few minutes till all the water evaporates.
8) This dish goes well with chapathi or rice.
Egg Rice
Egg Rice
Ingredients
1 cup raw rice
1 egg
1 onion (minced)
1 green chilli (minced)
1 teaspoon ginger-garlic paste
1 pinch of-turmeric, chilli powder, garam masala
salt to taste
1 teaspoon coriander leaves (minced),
2-3 curry leaves.
Method:
1. Boil the rice using 1 3\4 cups of water and a pinch of salt.
2. Saute the onion and green chilli in 2 tablespoons of oil.
3. Add the ginger-garlic paste and saute for sometime.
4. Now add turmeric chilli powder, garam-masala and salt and mix well.
5. Add rice and mix well.
6. Lightly beat the egg and pour over the rice mixture and keep stiring often till the rice is dry.
7. Garnish with the coriander leaves and curry leaves and serve hot with raita or any curry.
Ingredients
1 cup raw rice
1 egg
1 onion (minced)
1 green chilli (minced)
1 teaspoon ginger-garlic paste
1 pinch of-turmeric, chilli powder, garam masala
salt to taste
1 teaspoon coriander leaves (minced),
2-3 curry leaves.
Method:
1. Boil the rice using 1 3\4 cups of water and a pinch of salt.
2. Saute the onion and green chilli in 2 tablespoons of oil.
3. Add the ginger-garlic paste and saute for sometime.
4. Now add turmeric chilli powder, garam-masala and salt and mix well.
5. Add rice and mix well.
6. Lightly beat the egg and pour over the rice mixture and keep stiring often till the rice is dry.
7. Garnish with the coriander leaves and curry leaves and serve hot with raita or any curry.
Green Pea salad
Green Pea salad
INGREDIENTS:
* 4 cups fresh or frozen green peas, cooked just until tender, rinsed under cold water
* 1 small carrot shredded
* 1/2 red bell pepper, finely chopped
* 1 red onion, finely chopped, about 1 cup
* 1/2 cup finely chopped celery
* 1/2 cup light or regular ranch-style dressing
* 1/3 cup mayonnaise
* 1/4 teaspoon dried leaf oregano
* 1/8 teaspoon pepper
* 1/4 teaspoon salt, or to taste
PREPARATION:
In a large bowl, combine the cooked cooled peas with the chopped and shredded vegetables. In a measuring cup or small bowl combine the dressing, mayonnaise, and seasonings. Stir into the vegetables until well coated.
INGREDIENTS:
* 4 cups fresh or frozen green peas, cooked just until tender, rinsed under cold water
* 1 small carrot shredded
* 1/2 red bell pepper, finely chopped
* 1 red onion, finely chopped, about 1 cup
* 1/2 cup finely chopped celery
* 1/2 cup light or regular ranch-style dressing
* 1/3 cup mayonnaise
* 1/4 teaspoon dried leaf oregano
* 1/8 teaspoon pepper
* 1/4 teaspoon salt, or to taste
PREPARATION:
In a large bowl, combine the cooked cooled peas with the chopped and shredded vegetables. In a measuring cup or small bowl combine the dressing, mayonnaise, and seasonings. Stir into the vegetables until well coated.
Herb Rice Pilaff
Herb Rice Pilaff
Fresh herbs are essential for this dish, but use whatever mixture suits your taste or complements the main course. Serve the pilaff as a side dish to accompany meat,
poultry or game.
Ingredients:
2 tbsp oil
2 tbsp butter
1 cup uncooked long grain rice
2 1/2 cups boiling water
Pinch of salt and freshly ground black pepper
1 1/2 cups finely chopped fresh herbs (parsley, thyme, marjoram, basil)
1 small bunch of green onions, finely chopped)
Method:
1- Heat the oil in a large, heavy-based saucepan and add the butter. When foaming, add the rice and cook over a moderate heat for about 2 minutes, stirring constantly.
2- When the rice begins to look opaque, add water, salt and pepper and bring to a boil, stirring occasionally.
3- Cover the pan and reduce the heat. Simmer very gently, without stirring, for about 20 minutes or until all the liquid has been absorbed and the rice is tender. Add
extra liquid or pour some off as necessary during cooking.
4- Stir the herbs and green onions into the rice. Cover the pan and leave to stand for about 5 minutes before serving
Fresh herbs are essential for this dish, but use whatever mixture suits your taste or complements the main course. Serve the pilaff as a side dish to accompany meat,
poultry or game.
Ingredients:
2 tbsp oil
2 tbsp butter
1 cup uncooked long grain rice
2 1/2 cups boiling water
Pinch of salt and freshly ground black pepper
1 1/2 cups finely chopped fresh herbs (parsley, thyme, marjoram, basil)
1 small bunch of green onions, finely chopped)
Method:
1- Heat the oil in a large, heavy-based saucepan and add the butter. When foaming, add the rice and cook over a moderate heat for about 2 minutes, stirring constantly.
2- When the rice begins to look opaque, add water, salt and pepper and bring to a boil, stirring occasionally.
3- Cover the pan and reduce the heat. Simmer very gently, without stirring, for about 20 minutes or until all the liquid has been absorbed and the rice is tender. Add
extra liquid or pour some off as necessary during cooking.
4- Stir the herbs and green onions into the rice. Cover the pan and leave to stand for about 5 minutes before serving
Masala Vadai
Masala Vadai
Ingredients:
* 3 cups dry chana dal
* 1 cup onion, chopped
* coriander, chopped
* 2 green chilis, chopped
* 1/4 cup coconut, grated
* 2 tablespoons red chili powder
* 1/2 tablespoon fenugreek
* 2 tablespoons salt
Preparation:
1. Soak chana dal in water 6 hours ahead.
2. Take 1/2 cup of it separately.
3. Grind the remaining portion coarsely without adding water.
4. Mix the ground dough with the remaining soaked dal, onion, coriander, chili, coconut, fenugreek, chili powder, and salt.
5. Heat oil in pan, make patties of the dough and fry until it turns golden and crispy.
Ingredients:
* 3 cups dry chana dal
* 1 cup onion, chopped
* coriander, chopped
* 2 green chilis, chopped
* 1/4 cup coconut, grated
* 2 tablespoons red chili powder
* 1/2 tablespoon fenugreek
* 2 tablespoons salt
Preparation:
1. Soak chana dal in water 6 hours ahead.
2. Take 1/2 cup of it separately.
3. Grind the remaining portion coarsely without adding water.
4. Mix the ground dough with the remaining soaked dal, onion, coriander, chili, coconut, fenugreek, chili powder, and salt.
5. Heat oil in pan, make patties of the dough and fry until it turns golden and crispy.
Mutton Paya(Aatukal Paya)
Mutton Paya(Aatukal Paya)
Mutton Feet(Aatukal) - 2 pounds
Onion - 2 Big Finely Chopped
Tomatto - 2 Big Finely Chopped
Green Chillies - 2 Chopped
Red Chilli Powder - 1 spoon + 1 spoon
Salt to taste
Bay Leaves - 3
Cinamon Stick - 1/2
Cloves - 2
Cardamom - 2
Curry Leaves - 20
Coriander Powder - 1 and 1/2 spoons
Coriander - 1/4 bunch finely chopped
Coconut milk - 1/2 cup
Ginger Garlic Paste - 1 and 1/2 spoon
Serves 2 to 3 people
Step 1
Clean Mutton with running water and turmeric powder.
Step 2
Pressure cook mutton along with salt , water and 1 spoon of Red Chilli Powder(1 spoon).Cook until 8 whistles
Step 3
In a Pan pour 5 spoons of oil and then add Bay Leaves , Cinamon Sticks , Cloves and Cardamom and fry.
Step 4
Add Ginger Garlic Paste and fry the same.Once this is fryed add Curry leaves , Onion , Tomatto , Green Chillies one by one and fry the same.
Step 5
Add Red Chilli Powder(1 spoon) , Coriander Powder and fry the same.Now add the Cooked mutton prepared in Step 2 to this add water if needed and salt to taste.Let it cook for 5 to 8 minutes or until you see that it has come to the boiling stage.Now add Coconut milk and let it boil for couple of minutes.Now add the finely chopped coriander leaves.Mutton Paya is read to be served.This goes well with Idiyappam or Idly or Parotta.
Mutton Feet(Aatukal) - 2 pounds
Onion - 2 Big Finely Chopped
Tomatto - 2 Big Finely Chopped
Green Chillies - 2 Chopped
Red Chilli Powder - 1 spoon + 1 spoon
Salt to taste
Bay Leaves - 3
Cinamon Stick - 1/2
Cloves - 2
Cardamom - 2
Curry Leaves - 20
Coriander Powder - 1 and 1/2 spoons
Coriander - 1/4 bunch finely chopped
Coconut milk - 1/2 cup
Ginger Garlic Paste - 1 and 1/2 spoon
Serves 2 to 3 people
Step 1
Clean Mutton with running water and turmeric powder.
Step 2
Pressure cook mutton along with salt , water and 1 spoon of Red Chilli Powder(1 spoon).Cook until 8 whistles
Step 3
In a Pan pour 5 spoons of oil and then add Bay Leaves , Cinamon Sticks , Cloves and Cardamom and fry.
Step 4
Add Ginger Garlic Paste and fry the same.Once this is fryed add Curry leaves , Onion , Tomatto , Green Chillies one by one and fry the same.
Step 5
Add Red Chilli Powder(1 spoon) , Coriander Powder and fry the same.Now add the Cooked mutton prepared in Step 2 to this add water if needed and salt to taste.Let it cook for 5 to 8 minutes or until you see that it has come to the boiling stage.Now add Coconut milk and let it boil for couple of minutes.Now add the finely chopped coriander leaves.Mutton Paya is read to be served.This goes well with Idiyappam or Idly or Parotta.
Palak Paneer
Palak Paneer
Ingredients:
Paneer -400 gm
Spinach Puree-500 gm
Clarified Butter/Ghee-40 ml
Onions-50 gm
Ginger -50gm
Garlic-20 gm
Green Chillies-2 0r 3
Cumin Seeds-1tsp
Tomato puree-10 gm
Coriander Powder-1 tsp
Chilli Powder-1/2 tsp
Garam Masala-1/4 tsp
Salt
Ingredients:
1.Heat the clarified butter/ghee in the pan.
2.Add the cumin seeds.once the seeds splutter add the green chillies.chopped ginger,chopped garlic,saute for about a minute.
3.Add the onions and saute them for a while.
4.Add all the spices.
5.Add the tomato puree and add the spinach puree and add the paneer pieces and finaaly add the salt.
6.Bring to boil and then its ready to serve.
Tip:
The Saag paneer has a high iron and protein content and is just right for meeting your extra nutritional needs. A highly nutritious and healthy dish it goes well with all the Indian breads and even rice.
Ingredients:
Paneer -400 gm
Spinach Puree-500 gm
Clarified Butter/Ghee-40 ml
Onions-50 gm
Ginger -50gm
Garlic-20 gm
Green Chillies-2 0r 3
Cumin Seeds-1tsp
Tomato puree-10 gm
Coriander Powder-1 tsp
Chilli Powder-1/2 tsp
Garam Masala-1/4 tsp
Salt
Ingredients:
1.Heat the clarified butter/ghee in the pan.
2.Add the cumin seeds.once the seeds splutter add the green chillies.chopped ginger,chopped garlic,saute for about a minute.
3.Add the onions and saute them for a while.
4.Add all the spices.
5.Add the tomato puree and add the spinach puree and add the paneer pieces and finaaly add the salt.
6.Bring to boil and then its ready to serve.
Tip:
The Saag paneer has a high iron and protein content and is just right for meeting your extra nutritional needs. A highly nutritious and healthy dish it goes well with all the Indian breads and even rice.
Pepper macaroni
Pepper macaroni
Ingredients:
Macaroni - 2 cups
Onions - 1 big
Tomatoes - 2 medium
Pepper powder 2 tsp
Chilli powder
Salt to taste
Coriander leaves
Method to prepare:
1. Boil macaroni in enough water to get soft cooked ones. Drain the water and pour little oil so that it doesn't stick together.
2. Chop Onions and Tomatoes finally . Heat Oil in kadai, add chopped onions, sauté well to get golden colour. Then add tomatoes.
3. Add salt so that tomatoes so that they become soft soon. Then add chilli powder. Once oil starts coming out, add cooked macaroni.
4. Sim and cook for 5 mins. Finally add pepper and Coriander leaves.
Ingredients:
Macaroni - 2 cups
Onions - 1 big
Tomatoes - 2 medium
Pepper powder 2 tsp
Chilli powder
Salt to taste
Coriander leaves
Method to prepare:
1. Boil macaroni in enough water to get soft cooked ones. Drain the water and pour little oil so that it doesn't stick together.
2. Chop Onions and Tomatoes finally . Heat Oil in kadai, add chopped onions, sauté well to get golden colour. Then add tomatoes.
3. Add salt so that tomatoes so that they become soft soon. Then add chilli powder. Once oil starts coming out, add cooked macaroni.
4. Sim and cook for 5 mins. Finally add pepper and Coriander leaves.
Potato Rice
Potato Rice
Ingredients
Rice- 1 cup
Tomato-3 large
Potato-1 big
Red Chilli powder - 1 tsp
Garam Masala- 2 tsp
Salt-1 tsp
Oil - 3 tsp
Mustard seeds - 1/2 tsp
Coriander leaves
Lemon - 1
Method:
1. Cook the rice and keep it aside.
2. Cook potato separately for 10 minutes.
3. Put oil in a pan add mustard seeds, tomato, chilli powder, garam masala and the boiled potato to it. When tomatoes become soft add the cook rice to it and mix well. Add lemon juice to it.
4. Garnish it with coriander leaves. It tastes good. Do try it.
Ingredients
Rice- 1 cup
Tomato-3 large
Potato-1 big
Red Chilli powder - 1 tsp
Garam Masala- 2 tsp
Salt-1 tsp
Oil - 3 tsp
Mustard seeds - 1/2 tsp
Coriander leaves
Lemon - 1
Method:
1. Cook the rice and keep it aside.
2. Cook potato separately for 10 minutes.
3. Put oil in a pan add mustard seeds, tomato, chilli powder, garam masala and the boiled potato to it. When tomatoes become soft add the cook rice to it and mix well. Add lemon juice to it.
4. Garnish it with coriander leaves. It tastes good. Do try it.
Roasted Corn and Black Bean Salad
Roasted Corn and Black Bean Salad
5 ears of fresh corn
1 can black beans
1/4 c. green onion, sliced
1/4 c. each red and green pepper, diced
1 jalapeno, diced (fresh or canned may use less)
DRESSING:
1/3 c. olive oil
1/3 c. lime juice
1/4 tsp. cumin
1/3 c. chopped cilantro
Method:
Prepare charcoal or gas grill. Remove husks from corn. Brush corn with oil then grill until lightly browned. Cut corn from cobs. Mix corn, beans, onions and peppers. Put dressing ingredients in a jar and shake to combine. Pour over vegetables and toss. Chill for 2 hours to let flavors blend. Let salad warm slightly before serving. Serves 8.
5 ears of fresh corn
1 can black beans
1/4 c. green onion, sliced
1/4 c. each red and green pepper, diced
1 jalapeno, diced (fresh or canned may use less)
DRESSING:
1/3 c. olive oil
1/3 c. lime juice
1/4 tsp. cumin
1/3 c. chopped cilantro
Method:
Prepare charcoal or gas grill. Remove husks from corn. Brush corn with oil then grill until lightly browned. Cut corn from cobs. Mix corn, beans, onions and peppers. Put dressing ingredients in a jar and shake to combine. Pour over vegetables and toss. Chill for 2 hours to let flavors blend. Let salad warm slightly before serving. Serves 8.
Snake Gourd Kootu
Snake Gourd Kootu
1. Poricha kootu:
Snake Gourd Kooto:
Poricha kootu is usually prepared with the Pudalangai (snake gourd). We rarely get this vegetable in the place where I live. So whenever I find this vegetable in the market I buy it to make Poricha kootu.
Ingredients:
* 500g Pudalangai (snake gourd)
* 50g moog dal (pasi paruppu)
* 1 cup grated coconut
* ¼ tsp hing (asafoetida)
* 1tsp black pepper powder
* 1 tsp jeera (cumin seeds)
* 1-2 red chilies (dried)
* Salt to taste
* 2 tsp rice flour (for thickening)
For tempering:
* 2-3 tsp oil
* ½ tsp rai (mustard seeds)
* 2tsp udar dal
* 1 sprig curry leave
Method:
Wash and cut the Pudalangai (snake gourd) vertically and slice it.
Cook moog dal and keep it aside. In a copper bottom vessel or in a non stick vessel cook pudalangai with salt and hing.Add enough water to cook the vegetable. Now grind the grated coconut, jeera, and red chillies with little water. Transfer this ground masala paste into the cooked dal. Pour this mixture into the boiling vegetable. Add 1 tsp black pepper powder to the boiling kootu. Stir it now and then. Make thin paste of rice flour with little water and pour it into the boiling kootu. Let it boil for one more minute, and then remove it from the flame. Temper it with rai, udar dal and curry leaves. Now the Poricha kootu is ready.
If you cannot grind the masala just heat the oil in a kadai and add rai, udar dal, jeera, red chillies. When the rai splutters add grated coconut and curry leaves. Sauté it for one minute. Then temper it into the kootu.
1. Poricha kootu:
Snake Gourd Kooto:
Poricha kootu is usually prepared with the Pudalangai (snake gourd). We rarely get this vegetable in the place where I live. So whenever I find this vegetable in the market I buy it to make Poricha kootu.
Ingredients:
* 500g Pudalangai (snake gourd)
* 50g moog dal (pasi paruppu)
* 1 cup grated coconut
* ¼ tsp hing (asafoetida)
* 1tsp black pepper powder
* 1 tsp jeera (cumin seeds)
* 1-2 red chilies (dried)
* Salt to taste
* 2 tsp rice flour (for thickening)
For tempering:
* 2-3 tsp oil
* ½ tsp rai (mustard seeds)
* 2tsp udar dal
* 1 sprig curry leave
Method:
Wash and cut the Pudalangai (snake gourd) vertically and slice it.
Cook moog dal and keep it aside. In a copper bottom vessel or in a non stick vessel cook pudalangai with salt and hing.Add enough water to cook the vegetable. Now grind the grated coconut, jeera, and red chillies with little water. Transfer this ground masala paste into the cooked dal. Pour this mixture into the boiling vegetable. Add 1 tsp black pepper powder to the boiling kootu. Stir it now and then. Make thin paste of rice flour with little water and pour it into the boiling kootu. Let it boil for one more minute, and then remove it from the flame. Temper it with rai, udar dal and curry leaves. Now the Poricha kootu is ready.
If you cannot grind the masala just heat the oil in a kadai and add rai, udar dal, jeera, red chillies. When the rai splutters add grated coconut and curry leaves. Sauté it for one minute. Then temper it into the kootu.
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