Saturday, October 11, 2008

Aloo Gobi

Aloo gobi is a rich dish and a dry curry which is served with phulka or chappathi. kids will love this dish.Simple and a easy one.

1 medium size Cauliflower
4 no Potatoes (medium)
salt as required
2 tbsp oil
1/2 cup tomato
1 inch cinnamon sticks
1 tbsp coconut extract (thick)
Cut corriander leaves (hand full)
Grind Masala
1 no Onion (Big)
2 tsp ginger garlic paste
1 tsp cumin seeds
5 no cashew nuts
1 tsp red chilli powder
1/2tsp turmeric powder
2 no green chilli
1 tbsp dhania powder
(grind the masala coarsly)


Cut cauliflower and potatoes.wash well
Heat oil in pressure cooker, Splutter aniseed,cinnamon and cloves
Add the ground paste and saute till the raw flavour goes.
add the vegetables,salt,tomato ketchup, and coconut milk.
mix well and add enough amount of water to boil vegetables and close the cooker. keep for 2 whistle.
Open the cooker and boil the mass till it becomes thicker.
Garnish with cut corriander leaves and serve hot with phulkha or chappathi.

Mor Keerai

Spinach is full of nutrients ...Mor keerai is a very tasty dish like more kozhambu.....But mor keerai is totally different from mor kozhambu......we can use any keerai to prepare this dish....

1 bunch Spinach leaves(palak)(medium size)
½ cup Coconut (grated)
3 tsp Jeera seeds
3 no Green chilli
½ cup Curd
1 tsp Turmeric powder
1 tsp Mustard seeds
Curry leaves ( little)
Coconut oil
Salt to taste
Clean the spinach and chop the spinach leaves.
Take a pan pour Very little water and boil the spinach for 5 minutes
Smash it well and cook again for 5 minutes.
Grind coconut, jeera and greenchilli in to fine paste.
Add the grind mixture to the spinach.
And add the curd, turmeric powder and salt.
Keep in sim for 2 min.dont allow this mixture to boil.
Switch off the flame when it starts boiling.
Heat a kadai seperately with coconut oil , saute mustard seeds and curry leaves.
Add the sauted mustard to the more keerai and serve it hot with rice.

Sending this recipe to..Diet food event by Divya Vikram

Tomato Chops (kuzhambu)

Tomato chops is a very tangy south indian type of gravy. its a very nice side dish for chappathi and parota.

250 g Tomato
150 g Shallots (sambar onions finely chopped)
Bay leaf 1 small , cinnamon stick (very small), cloves -2
½ tsp Dhania powder
1 tsp Red chilli powder
½ tsp Turmeric powder
2 T Oil
Salt as per taste
¼ cup Coconut (grated)
1 tsp Aniseeds (sombu)
4 no Green chilli
1 inch Ginger
4 nos Garlic
Grind the coconut, sombu, green chilli ,ginger and garlic in to fine paste. By adding little water.
Cut tomatoes in to small pieces and chop the onions.Heat oil in a pan, saute bay leaf, cinnamon and cloves.
Add onion and saute well.
Add the tomatoes and smash it well.
Add the ground paste to it, add redchilli powder, dhania powder, turmeric powder and salt.
Fry well and add 4 cups of water.
The mixture should cook well.
When it comes to thick consistency. switch off the flame.

Serve hot with chapathi and parota.

Friday, October 10, 2008

vegetable Dhal cha

Dhal Cha is actually prepared and served in weddings (nikkah) with biriyani or ghee rice...dhal cha is purely made out of meat bones and vegetables .i have modified with my own proportion and made it with only vegetables and we can have it with plain rice also ..instead of usual sambar we can have this vegetable masala sambar...very rich and tasty...

1 cup Toor dhal
500 g Vegetables ( carrot, potato, brinjal, vazhakkai)
2 nos Tomato (big) chopped
2 nos Onion medium ( chopped)
3 nos Green chili (slit open )
2 tsp Ginger garlic paste
1 tsp Pepper powder
1 tsp Jeera powder
1 tsp Aniseeds powder(sombu)
1 T Corriander powder ( according to taste )
1 tsp Red chilli powder
1 tsp Turmeric powder (for gravy)
1 T Curd (beat nicely)
2 T Corrainder leaves (finely chopped)
1 strands Curry leaves
Tamarind (berry size)
Garam masala powder
4 T Oil
Salt to taste

Pressure cook toor dhal with turmeric powder. keep aside.
Take a pan.add oil, saute onion and green chilli.
When onion turns golden brown add ginger garlic paste,garam masala, tomatoesand corriander leaves. saute nicely so that tomatoes get smashed nicely
Add red chilli powder, pepper,jeera, sombu powders and corriander powder. add the vegetables.
Mix well and add curd to the mixture.
And little water to cook vegetables. close the pan so that the vegetables cook well.
Add the toor dhal and tamarind extract,
Curry leaves and add salt.
Keep in low flame for 5 min stir well
Tasty vegetable dhal cha is ready to serve with rice
Im sending this recipe to  Rendezvous With Kitchen Flavours

Peach Shake

In azerbaijan, peach is a very famous fruit in spring.. peach is a citrus fruit and its full of nutrients.. really nutritious kids will like it...this is a simple recipe..

10 nos Peach fruit
120 g Condensed milk (sweetened)
1 cup Milk

Cut the peach in to small pieces and remove the big seed inside it..
grind the fruit in to a thick paste. with out any lumps in it, add the condensed milk to it.
add little water and a cup of milk.
whip it nicely
pour it in a glass and serve....

Vegetable brinji

Birinji or Brinji is basically a mixed vegetable pulao , the difference is that it has coconut and spices ground and fried with oil; the rice is then cooked in the spice paste and coconut milk which gives it a creamy flavor.

1 cup Vegetables (potato, carrot, beans, peas, capsicum)
1 cup Basmathi rice (cleaned and washed)
2 cup Coconut milk
2 nos Onion medium ( chopped)
2 nos Cloves
2 nos Cardomen
1 no Teja patta (similar to bayleaf) or bayleaf
1 inch Cinnamon stick (small)
2 T Oil
2 tsp Ghee (optional)
Salt to taste
Coconut grated (½ cup) approx
3 no Green chilli
1 inch Ginger
4 Garlic
Corriander leaves (¼ cup packed tightly)
Mint leaves(hand full)
1 tsp Cumin seeds
Soak the rice in 3 cups of water for about 10 - 1 5 minutes.
Grind the ingredients 2 for the spice paste, adding a little water till it is smooth.
Heat the oil in a large non stick pan/kadai or a hard bottom vessal and add the cloves, cardamom, cinnamon and leaf.
Saute it for 1-2 minutes,
Then add the onions and saute till lightly browned.
Add the spice paste and fry for another 4 – 5 minutes on a low flame, taking care that it doesn’t stick to the bottom
Add the chopped vegetables and fry for 2-3 minutes.
Drain the rice and reserve the water. Add the rice to the pan and lightly fry for about a minute. Then measure out the coconut milk,
add two cups of the reserved rice water, so that the total liquid equals 4 cups and add to the rice in the pan.. Add salt to taste – if you taste the liquid at this stage, it should taste a bit salty; it will be then just right after it is cooked.
Bring water to a boil and then cover and cook on medium flame for about 5 minutes. Open, stir the rice gently, cover again and cook on a low flame for another 5-7 minutes.
If the rice is cooked after this time and there is still a little more water, uncover and cook in dum for about 2 minutes.
Cover and keep warm till serving time. Garnish with mint leaves and serve with pachadi /raita (yoghurt salad) or with spicy gravy.
Brinji Bath is ready for serving.
Sending this recipe to Rice Mela by srivalli

Thursday, October 9, 2008

Mini Idli Sambar

1 Cup Small onions
1/2 cup red gram dhal
1 medium tamarind (extract juice)
2no tomatoes
2no green chilli
salt as required
2 tsp oil

roast and grind

2 tsp Dhania
1 tsp black gram dhal
1/2 tsp cumin seeds
2 tsp bengal gram dhal
8 no red chilli
1 pinch fenu greek

(heat a tsp of oil in kadai and roast the above ingrediants till golden brown,
fry 1 onion and 1 tomato with little oil seperately and grind everything to gether,
with 1/4th cup of fresh coconut and 1 tbsp of roasted gram/cashew
corriander and curry leaves for garnishing.
Heat oil in a pan and fre small onion for 2 min.
Add enough water and boil till soft.
Cook red gram dhal in pressure cooker and mash it well.
Mix cooked onion , mashed dhal, tamarind extract, ground paste with enough salt, slit greren chilli, tomatoes and boil with enough water added to it.
when the sambar gets thick enough remove from fire.
Heat oil and splutter mustard,curry leaves, asafoetida and pour over sambar.
garnish with corriander.

Wednesday, October 8, 2008

Vegetable Masala Bhath

Masala Bhath is a tasty dish like biriyani and pulao. Rich with lot of vegetables will give a very good taste and richer also. Ground masala will enhance the taste of this dish.
1 cup Basmathi rice
2 no Potatoes
2 no Onion (finely chopped)
2 no Carrots
1/4 cup Peas and beans
2 no Brinjal
1 tsp red chilli powder
1/2 tsp turmeric powder
1/4 tsp garam masala powder
1 no Bay leaf
salt as required
oil and ghee for frying masala
hand full of cut coriander and mint leaves for garnishing.
4 tsp lemon juice
Grind masala
2 tbsp dry coconut
1 tsp corriander seeds
1/2 tsp cumin seeds
4 cloves garlic
small piece of ginger (according to taste)
4 no green chilli
Wash and soak the rice of 10 min. steam all the vegetables til soft ,except onion and brinjal.
Heat oil in pressure pan, Add bayleaf and then onion and brinjal, fry for some time and add the ground masala, fry till u get a nice smell. Add rice and stir well in medium flame , mix all the vegetables , salt, chilli powder, turmeric powder, and garam masala.
Pour 2 cups of boiling water. MIx gently and close the lid of the pan. Sim the flame and pressure cook for 10 min. garnish with cut corriander leaves and mint leaves and squeeze lemon juice, mix well and serve hot.
Sending this recipe to Rice mela by Srivalli

Tuesday, October 7, 2008

Kathirrikai( brinjal) chutney for biriyani.

Brinjal chutney is famous side dish for biryani which is usually served in marriages. This chutney is prepared in our home in this style. There are many style in preparing this chutney

Ingrediants 1
300 g Brinjal(cut length wise)
1 no onion (chopped finely)
4 tbsp gingerlly oil
2 tsp pepper
1 tsp jeera
tamarind cheery size (extract juice)
salt to taste
8no curry leaves
1 tsp red chilli powder
Ingrediants 2
3 tsp jeera seeds
1 tsp black ellu (till seeds)
(dry roast the ing 2 and grind in to a smooth powder)
Heat oil in a pan and splutter pepper and jeera.
Add onion and saute till transparent , add brinjal, curry leaves, salt and red chilli powder.
Close the lid and cook till brinjal is tender.
Add the tamarind extract and cook brinjal in Sim.
After the oil separates from the mixture.
add the roast powder. and mix well.
keep in sim till the mixture becomes thick and oil leaves the side.
serve with biriyani.

Monday, October 6, 2008

Paal Paniyaram

Paal paniyaram is also very famous authentic sweet is easy to make and very tasty will love this is made out of Coconut milk...which enrich the taste of the paniyaram......
1 cup Raw rice (pachai arisi)
1 cup Sugar
1 cup Milk
¾ cup Urad dhal(ooluntham paruppu)
1 no Coconut (extract coconut milk)
2 tsp Cardamom (powdered)
Salt to taste
Oil for deep frying

Soak raw rice and urad dhal for 2 hours.
Grind the batter to idli batter consistency.
Heat oil .
When oil is heat enough, add the batter little by little to the oil.
Deep fry it till golden brown.
Add the paniyaram to the cold water, strain it and keep aside.
Heat milk, coconut milk, sugar and elachi.mix it well
Before milk starts boiling remove it from fire.
Add the paniyaram to the milk, mix it well and serve it.

We can use idli batter also to make paniyaram.
Sending this recipe to Srivalli's Rice mela

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