Saturday, March 19, 2011

Tomato Idiyappam / Sevai

I’m fond on idiyappam and sevai. My mother prepare sevai and mix a flavor in it lemon, coconut and even tamarind paste. I used to love it with papad. When I made idiyappam, my daughter dint like it as such I mean bland taste of it. On that day she told she don’t want kurma and even cocnut milk or milk. I don’t know how to satisfy her with idiyappam. Then I prepared this mix and made this tomato idiyappam and gave her. Some how she liked the flavor and started eating it. Just want to share this idea with all ……have a look…..

Left over idiyappam – 5no
To prepare tomato mix,
Tomato 4no (finely chopped)
Green chilli 2no (slit in to two)
Onion 2no (finely chopped)
Mustard seeds 1tsp
Jeera 1tsp
Garam masala 1tsp
Red chili powder 2tsp (according to taste)
Salt to taste.
Coriander leaves few (if needed)
Oil for seasoning
Preparation of tomato mix :
Heat oil splutter mustard and jeera seeds, add onion and green chilli. Saute well , when it turns golden brown , add all the given spices and mix well. Now add tomato and salt. Fry till tomato mash and oil leaves the mass. 
Now  crush and separate the idiyappam in a wide bowl. Mix the tomato mix in the idiyappam using ur finger tips. And serve with papad…..  

Im sending this recipe to Srivalli's kids delight  guest hosted by Priya Mahadevan

Friday, March 18, 2011

Semiya Biriyani

This recipe i posted long back when i started this reposting for an event.........Semiya is a all time favorite for me. instead of upma , i just tried it in this way...using i have used only carrot. we can add more vegetables. kids favorite daughter will like this when ever i do this recipe......she used to say semiya biriyani so only i  named this recipe like that.....Ingredients
1 cup Vermicelli(semiya)(roasted)
1 no Onion medium ( chopped)
1 no Tomato (big) chopped
1 no Carrot (peeled & cut)
1 tsp Ginger garlic paste
3 nos Green chilli (slit open) (optional)
1 tsp Pepper powder
1 tsp Jeera powder
1 tsp Red chilli powder
1 tsp Garam masala powder
2 tsp Curd
hand full of Corriander leaves
4 tsp Lemon juice(can decrease r increase as per taste)
2 T Oil
1 pinch Red color powder
Salt to taste

Instructions :
Fry the semiya in a pan, with out oil till little brown colour.
pour little water and add red colour to the semiya. Boil it till semiya is half cooked.
and when its done strain it nicely in a strainer and keep aside.
Pour oil in a pan. Add the onion fry till golden brown , add the garam masala powder , tomatoes, green chilli,
ginger garlic paste, and carrots.
Add salt to the mixture, red chilli powder, pepper and jeera powder, then add curd. sprinkle little water
Fry nicely till carrot get cooked.
add the lemon juice extract.
Now add the semiya to the mixture, blend it nicely.
Close the pan and put the semiya kichadi in dum for 5 minutes in sim
Open the pan garnish with corriander leaves.
Delicious semiya kichadi/ Biriyani is ready to serve
Im sending this recipe to Srivalli's kids delight  guest hosted by Priya Mahadevan

Thursday, March 17, 2011

Palak Paneer

I like spinach very much. This recipe is one of my favorite recipe.This is an easy and tasty preparation than usual gravy. my daughter likes palak.I make palak thrice a week some how make her have in various form. This recipe is also one of it...instead of paneer i used to add potato or we go

Spinach  1 large bunch
Onion 1no (chopped)
Cottage cheese (paneer) 1 packet (cut in cubes)
Green chillies  2no
Garlic  8 cloves
Garam masala  1tsp
Oil       3 tbsp
Cumin seeds  ½  
Salt to taste
Lemon juice  1 tbsp
Fresh cream   2 tbsp (optional)
Remove stems and wash spinach in water. Blanch spinach in salt water for two minutes. Put spinach in chilled water after blanching to retain its colour .Remove excess water. Add ghee in a pan and sauté onion till it changes it colour add a tsp of garam masala . Cut green chillies and keep it ready . Grind spinach into a fine paste along with green chillies and onion . Dice paneer into one inch pieces . Chop garlic finely .

 Heat oil in a pan. Add cumin seeds and sauté well , then  add chopped garlic and sauté for a minute. Add the spinach puree and stir nicely . Add water( if required). When the gravy comes to a boil, add the paneer and mix well. Squeeze  in lemon juice. Finally add fresh cream(weight conscious do not add). Serve hot with nan / chappathi.

Wednesday, March 16, 2011

Onion Rings

Planning evening snack is also a big problem, preparing bajji, vada and french fries …..confusion goes on. In TV, I saw this recipe then I slightly modified and prepared for today’s evening snack and I’m posting here…. This is a American snack in Indian style  :) ….. they used egg white also for marinating, I avoided egg white , and here i added red colour to attract kids and tried this recipe… it was crispy and yummy… we go on to recipe….

Big onion - 1no
Thick yoghurt - 1cup
Salt to taste
Pepper powder- 1tsp
Jeera powder - 1tsp
Lemon juice - 1 -2tsp according to taste
For coating
Maida – 1 cup
Cornflour (yellow or white) – ½ cup
Red food color powder – a pinch
Cooking soda – a pinch
Salt to taste.
Oil for deep frying.
Wash and peel onions, cut into 1/4-inch thick rounds. Separate rounds into rings. Take a bowl mix curd with pepper,salt and jeera powder with lemon juice and add the onions and mix well marinate for 1 to 2 hours. Heat oil in a pan. 
Then seive maida, cornflour, cooking soda and add red food colour, salt and pepper powder in a separate bowl and  blend the onion nicely in the flour mixture , coat it well and deep fry in oil.(no batter)
Serve it as such or with mayonnaise.
Im sending this recipe to Srivalli's kids delight  guest hosted by Priya Mahadevan

Masala Upma

Upma is a simple and easy recipe. Many of u know variety of upma, my mom knows around 4 - 5 types of upmas with rice, wheat rice, rawa, semiya (vermicelli)  and even with rice flour. This idea of masala upma is given to me by my daughter, she is fond of masala, for her lunch box i prepared it and she liked it very much.This is specially for kids, so only i added vermicelli. I just want to share this recipe here. have a look.

Onion chopped 1/2 cup
Tomato chopped 1/2 cup
Vegetables like peas, potato and carrot (optional) chopped 1/2 cup
Semolina (rawa) 1/3cup
Roasted vermicelli 1/2cup
garam masala 1/2 tsp
salt to taste
curd 2 tsp
red chilli powder 1 1/2 tsp
ginger garlic paste to taste
Oil for seasoning
Ghee for coating
water as required

Take a non stick kadai dry roast rawa till golden brown and keep it aside, then add oil roast vermicelli if it is not roasted (ready made).
In the same kadai add onion and fry till golden brown, add garam masala,fry till u get the flavor add red chili powder ginger garlic paste.
Now add tomatoes and vegetable fry it till the oil leaves the mass add curd, salt and water. when the water starts boiling well add the rawa and vermicelli
mix well as u do for upma. when the final finish of upma is reached. add 2tsp of ghee, nicely coat it on top. garnish with coriander leaves and  serve hot.
Im sending this recipe to Srivalli's kids delight  guest hosted by Priya Mahadevan

Tuesday, March 15, 2011

Paneer 65

For weekend ,i prepared vegetable fried rice for me and prepared chicken biriyani and fry for my husband /daughter  . My daughter frequently ask me to do paneer recipes. Now i  need a side dish, i used to have ready made paneer with me at home. So i prepared paneer 65 for me. Instead of chicken fry my daughter was at the back of paneer fry. So here we go...Relish the new taste...
1 packet of paneer cubes
4 tsp Red chilli powder
2 tsp Jeera powder
1 tsp Aniseeds powder(sombu)
2 tsp Pepper powder
1tsp Corriander powder
Salt to taste
3 tsp Cornflour
2 tsp Ginger & garlic paste
1 pinch Red colour powder.
lemon juice  (optional) add at the end.
2tbsp curd
Take a wide bowl add ingredients  to curd and  mix well do not  add  water. Add Paneer pieces to mixture and marinate for about 15 -20 min.
Heat oil and Deep fry the marinated Paneer pieces till they turn golden brown.Use less oilserve hot . if needed add lemon juice at the end. (optional) Lemon change the taste, if u like it add the lemon at the end. Garnish with coriander leaves .
Im sending this recipe to Srivalli's kids delight  guest hosted by Priya Mahadevan

Bitter gourd fry / Pavakkai Fry

I Am not a very big fan of bittergaurd. More than that my husband is not a good fan too. I just got the bitterguard and gave it a try and it worked out well. This fry is a shallow fry, we can cook with less of oil and by adding tamarind I avoided the bitter taste. It turned out good. 
Bitter guard – 2no (bigsize)
Turmeric powder -1tsp
Red chilli powder - 2Tbsp
Jeera powder- 1tsp
Sombu powder-1 tsp
pepper powder- 1 tsp
Salt to taste
Tamarind water – 1 tbsp
Oil for shallow frying
Cut bitter guard pieces. Length wise and remove the seeds inside and clean well. Add the cut pieces in boiling water and cook till it becomes soft.

Take a wide mouth bowl then add turmeric powder, red chilli powder, jeera, sombu and pepper powder, salt.Add tamarind juice  make a paste. add very little water. Add the bittergaurd pieces and marinate for 15 - 20 min.
Take a tawa for shallow frying, add oil, when the oil is heat enough add the Marinated  pieces one by one and arrange it in such a way that u can turn it easily for better frying. Keep in low flame and cook till it becomes crispy and serve with sambar/ rasam rice. It 100% matches for meals.

This recipe was given by my mom in law and I learnt from her. So im sending this recipe to 
              Walking Through The Memory Lane

Potato Puri /Aloo Puri

My daughter had a party day at school day before and she asked me to prepare puri and popcorns . At last i decided to prepare this puri's instead of usual preperation. Kids will love the taste of it. i dint stuff the potatoes here. Early morning i prepared this so no patience!!! but it turned out yummy and no side dish needed.... we can have it as it is....or we can have it with tomato chili sauce.. :)

Boiled Potato 3no
Garam masala 1tsp
Red chilli powder 1 tsp
Chopped Corriender leaves few
1 ½ cup wheat-flour (chapatti flour)
Salt to taste.
Oil for deep frying
Take a wide bowl. Mash the boiled potatoes, add all the spices and wheat flour. Mix with ur fingers and add very little water and make a soft dough.

And make medium size balls out of the dough. Spread out the balls in to big chappathi but little thick not very thin ,spread it evenly. 

Take a round biscuit cutter and cut the mini puri's and keep it ready.
Use all the dough for making puri's . 

Heat oil in a pan and Deep fry the puri's .Serve it with tomato sauce.

Sending this recipe to  Srivalli's kids delight  guest hosted by Priya Mahadevan
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