Friday, December 19, 2014

Brinjal and Potato Dry Subzi

Brinjal and Potato Dry Subzi

 
Simple and Easy Prepartion that tastes good.
Even Brinjal haters love this subzi.

Ingredients Needed:-
1.   Brinjal 4 nos medium size
2.   Potato 2nos
3.   Oil 11/2 tablespoon
4.   Salt to taste
5.  Turmeric powder
6.   Coriander Powder
7.   Chilli Powder
8.   Garam Masala Powder
9.   Garlic Pods 2
10. Sugar very little to enhance the Taste.

Ingredients for Tempering:-
1. Oil
2. Cumin seeds
3. Hing

Brinjal and Potato Dry Subzi

 
Method:-
1.  Wash and Cut Brinjals like wedges, sprinkle salt and keep aside for 15 mins.
2.  Peel Potatoes  and Cut into wedges.
3.  Heat Oil in a kadai, temper the Mustard Seeds, Cumin seeds and Hing.
4.  Add potatoes, turmeric powder cover and cook for about 4 mins.
5. Squeeze the brinjals and then add them now. (Adding salt will ooze out some water content and will also remove bitterness of brinjal.) 
6.  Add salt and cook till the vegetables becomes soft.
7.  Now goes all powders  and cook well till the raw smell of the powder goes.
8.  Add crushed Garlic Pods with skin and fry for few mins at this stage and add pinch of sugar.
9.  Garnish with coriander leaves. 
 
Good Accompaniment to Rice and Roti..

Tuesday, December 16, 2014

Carrot Curry

CARROT CURRY 

Quick and Easy dish made of Carrot and Basic Spices.
 
Ingredients Needed:-
1.  Carrots  - 2 Nos 
2.  Onions - Medium size - 2 nos
3.  One Big Tomato (blanch it and make it Purée)
4.  Salt to Taste
5.  Turmeric Powder
6.  Coconut Milk - 1/2 cup


Ingredients for Masala:-
1.  Green Chilli - 2 
2.  Garlic pods - 4 nos
3.  Ginger - Small Piece
4.  Coriander Leaves - Handful 


Ingredients for Seasoning:-
1. Oil - 2 tsps
2. Cumin Seeds - 1/2 Tsp
3. Curry leaves 
4. Coriander Leaves  - for Garnishing

Carrot Curry

Method:-
1.  Heat Oil in a Kadai Season with Cumin Seeds and Curry Leaves.
2.  Put Onions and fry till Golden brown.
3.  Now goes the chopped Carrot, Turmeric Powder and Salt and stir fry nicely .
4.  At this stage add Grinded Masala Paste and fry well till raw smell goes.
5.  Add blanched Tomato Purée, Cover and allow the carrots to be cooked well.
6.  When carrots are fully cooked, add Coconut Milk and cook till they are blend nicely.

Serve this Curry with Chappathi or Hot Rice.

Thursday, December 11, 2014

Spicy Chilly Chutney - பச்சை மிளகாய் சட்னி

Spicy Green Chilli Chutney

Ingredients Needed:-
1. Green Chillies
2. Salt to taste
3. Lemon juice
4. Oil


Ingredients For Tempering:-
1. Sesame  Oil 1 tablespoon
2. Mustard Seeds
3. Cumin Seeds


Method:-
1.  Wash Green Chillies and Cut into bits
2.  Heat 1 tsp of  Oil in a kadai and fry Green Chillies Nicely.
3.  Grind it along with Salt into fine paste.
4.  Squeeze Lemon Juice according to taste.
5.  Temper Mustard Seeds, Cumin Seeds and Hing  and pour on Chutney.

Green Chilly Chutney - பச்சை மிளகாய் சட்னி

Serve this Spicy Green Chilli chutney with Idli, Dosa, Kuzhipaniyaram,  Arisi Upma, Bonda etc.,
 


Monday, December 08, 2014

Aval Kesari - அவல் கேசரி

Aval Kesari - - அவல் கேசரி

Rava Kesari is the usual, tried and tired.
So this time is Aval Kesari.

Ingredients Needed:-
1. Aval (poha) - one cup
2. Orange Food Colour - pinch
3. Sugar - 3/4 cup to 1 cup
4. Water - 1-1/2 cups
5. Ghee - 3 tables spoons

Ingredients for Garnishing:-
1. Cashew nuts
2. Raisins
3. Cardamom powder

 
அவல் கேசரி
Method:-
1. Take One cup  Aval/ poha wipe with dry cloth. This is to remove the impurities, skins that may be there in it.
2.  Heat - 1tsp Ghee in a kadai and roast Aval till golden brown colour.
3. Now add boiling water to it..and cook till done.
4. Now goes food colour, Sugar and stir well and also add 2 tsp ghee to it.
5. When the ghee leave sides switch off.
6. Heat remaining Ghee to fry Cashew nuts and Raisins and pour this on top of the Kesari.
7. Sprinkle Cardamom powder and sliced Badam.


Thursday, December 04, 2014

Thakkali Dosai (Tomato Dosai) - தக்காளி தோசை

I learnt this recipe from a friend of mine...
When she prepared this for me I liked it and had more than 4 dosas....
This dosa can be prepared immediately after grinding.

Ingredients Needed:-
1.  Raw Rice 1 cup - (200grms)
2.  Fully ripe Tomato - 2 nos..medium size
3.  Grated Coconut  - 2 tablespoons
4.  Curry leaves - handful
5.  Dry Red chillies - 4 to 5
6.  Salt to Taste
7.  Turmeric Powder - 1/4 tsp
8.  Tamarind  water - 1 tsp (thick extract)
9.  Cumin Seeds - 3/4 tsp
10. Hing


Ingredients for Seasoning :-
1.  Oil - 2tsps
2.  Mustard Seeds - 1/2 tsp
 

Method:-
1.  Wash and Soak Rice for 2 hours.
2.  Grind Tomatoes, Redchillies, Salt, Curry Leaves, Coconut, Turmeric, Hing and Cumin Seeds into fine paste.
3.  Add soaked Rice and grind smoothly to a paste by adding water.
4.  Wash the mixer and pour the water in that grinded paste.
5.  Dilute it with more water to make the batter to a pouring consistency.
6.  Heat the Tawa by applying Oil.
7.  Pour Dosa from outside to inside like Rawa Dosa.
8.  Sprinkle Oil and allow it to cook, then flip over and cook the other side too.
 
தக்காளி தோசை
Serve this Dosa with Hot Coconut Chutney.
And tell me ... How many dosas did you eat? 

Notes:-
1. Raw rice makes this dosa very Crispy.
2. Adding coconut gives good flavor and softness to the Dosa.
 

Monday, December 01, 2014

Beet Root Halwa - பீட் ருட் அல்வா

Halwa made with Root Vegetable.
 
Bright Coloured sweet to entice children. 
Beet root is high in Carbohydrates and Sugar.
It has the needed dietary fibre and its juice reduces blood pressure. 

Ingredients Needed:-
1. Beetroot. (here I used one small/medium size )
2. Milk to grind the beetroot. 
3. Sugar -  1/2 cup 
4. Ghee -  2 tsps
 

Ingredients for Garnishing:-
1.  Elaichi (Cardamom) Powder
2.  Grated Almonds
3.  Cashew Nuts - 6 nos. ( broken into pieces)

Method:-
1.  Wash and peel the skin of the Beetroot and cut into big pieces.
2.  Grind it in a Mixer, adding generous amount of Milk, to a paste.
3.  Heat 1 tsp of Ghee, fry Cashew pieces and pour the Beetroot Mixer and Stir well.
4.  Cook it till raw smell of the Beetroot goes. By this time the milk is completely blended with the beetroot.

5.  Now, Add 1/2 cup of sugar and stir well till it thickens and leave sides. (see pic above)
6.  At this stage add the remaining Ghee.


Garnish with Elaichi Powder and Almonds.
Beet Root Halwa - பீட் ருட் அல்வா
Beet Root Halwa - Rich in colour and Rich in taste is best enjoyed while its hot.

Thursday, November 27, 2014

Javvarisi Upma (Sabudhana Upma) - ஜவ்வரிசி உப்புமா

Javvarisi Upma (Sabudhana Upma) South Indian Style - ஜவ்வரிசி உப்புமா

This Upma is a typical South Indian Tiffin Item with the flavor of Lime.
To make this dish Nylon Javvarisi is used.
Only this variety gives you Good texture and taste.
Lets got for its preparation.

Ingredients Needed :-
1.  Nylon Javvarisi - (Sabudhana)-  1 cup
2.  Yellow Moong Dal  - 1-1/2 table spoon
3.  Grated Coconut - 2 table spoons
4.  Turmeric powder
5.  Hing
6.  Green Chillies - 1 to 2
7.  Dry Red Chilli broken -  2 nos
8.  Salt to Taste
9.  Lemon /lime Juice  - according to taste
10. Warm Water to Soak Javvarisi (Sabudhana)  for one cup - Water 1-1/4 cups
11. Curds -  2 tsp

Ingredients for Tempering:-
1. Mustard seeds
2. Urad dal
3. Green and  Red chillies
4. Curry leaves
5. Oil 3 tsps

Garnishing :
1.  Grated Coconut
2.  Coriander Leaves

Javvarisi Upma (Sabudhana Upma) - ஜவ்வரிசி உப்புமா
Method:-
1. Wash Javvarisi (Sabudhana) two times and drain water.
2. On washed Javvarisi pour warm water 1-1/4 cup, add Salt, Curds and Turmeric Powder.
    Mix well and close with lid...let this remain for atleast 3 hours.
3. Cook Moong Dal in Open pan till done.
    It should not be masshy, and drain and keep it aside.
    Reserve some cooked dal water for use in Upma.

4. Heat kadai, temper the above ingredients and add the soaked Javvarisi mix nicely
5. Now goes cooked Moong dal (paasi paruppu)
6. Check salt and sprinkle water if needed close with a lid and cook in a slow flame for 5 mins.
7. Garnish with grated coconut, coriander leaves and lemon/ lime juice .

This Upma is a Snack box item and light on stomach.