Food, The spice of life !!

KAARA BOONDI

2013-01-27T23:34:00.000+05:30

At my home in any festival, my mother in law is head cook I just assist her for whole work. Even the special snacks and sweets made by her. Today I am here with recipe of Kara Boondhi which is made by my MIL.

KAARA BOONDI

INGREDIENTS:-

Gram flour(Besan)- 2 cup

Rice flour- 2 spoon

Water- 1 to 2 cups

Curry leaves- few

Raw peanut- 1/4 cup

Cashew Nut – 1/8 cup

Asafetida Powder – ½ tsp

Salt- to taste

Oil- for deep fry

METHOD:-

Mix Gram flour, Rice flour, salt and required water in a wide vessels.
Mix it without any lumps.
The batter should be little watery and not so thick.
Heat little Oil in medium flame.
Pour the batter over the perforated ladle (ladle with small round holes) and rub it with another ladle which makes the batter to fall through the ladle like small balls.
Cook till it turns into crispy.
Drain this from oil and repeat the same for the whole batter.
Finally mix the boondi, fried peanut cashew nut curry leaf, asefetida powder, salt and black paper powder or red chilli powder.

SPICY MUSHROOM & POTATO

2013-01-15T22:25:00.000+05:30

I don't know how many of us know the benefits of mushroom. Most of typical vegetarian people do not include this is in their food because it is to be considered as non vegetarian food. Even at my home it is same but my in laws have never put restriction on me, my hubby and daughter to eat this. I cook something or other with mushroom at least once in a week.See Mushroom benefit Mushroom

Recently I tried mushroom with potato and spice came out extremely well. Check it out

SPICY MUSHROOM & POTATO

Preparation Time - 15-20 min
Cooking time - 20 -25 min

Ingredients:-

Button Mushroom - 200 gm (cleaned and cut in quarters)
Potato - 2 ( Pilled and cut in small cubes)
Onion - 2
Tomato - 1 ( finely chopped)
Ginger- Garlic paste - 1/4 tsp
Salt - to the taste
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam Masala - 1 tsp
Oil - 2 tabs
Cumin seeds - 1/2 tsp

Method:-

Heat oil in a pan and add cumin seeds in that.
Once cumin seeds change its color put ginger garlic paste and saute for a while.
Add chopped onion and fry till it is golden brown color.
Put chopped tomato with all dry masala and salt.
Cook till this leaves its raw smell.
Now add potato and cover with lid.
Cook in medium heat till it is half done.
Now add mushroom and cook it without putting lid.
Cook till all the water gets dry up.
Serve hot with rice, roti and dal.

STIR FRY OF BRUSSEL SPROUTS (Muttakosh Fry)

2013-01-08T22:20:00.001+05:30

Cabbage a leafy green vegetable which is a good source of Vitamin C and fiber. Cabbage when contaminated is sometimes a source of food borne illness in humans.Cabbage found in two colors that is green and purple.cabbage use in all over world in different variety of dishes for example as a main course like curry, we make salad and even in Chinese food it is used a lot.Recently from market I got small size of cabbage which is called as muttakosh in Tamil and ended up with trying this:

STIR FRY SMALL CABBAGE (Muttakosh Fry)
Preparation time - 10 - 15 min
Cooking time- 20- 25 mins
Ingredient
Small Cabbage - 250 gm
Curd - 1/4 cup
Coriander Powder - 2 tsp
Salt - as per taste
Chilli powder - 2 tsp
Garam Masala - 1/2 tsp
Cumin seed - 1/2 tsp
Turmeric powder - 1/4 tsp
Oil - 3-4 tspMethod:-

Clean and wash cabbage in running water.

In curd mix all dry masalas including salt except cumin seeds.

Now cut cabbage carefully, slit in the middle of cabbage without separating it from head to tail and in opposite side tail to head.

Marinate cabbage with the prepared masala curd about an hour.

Now heat oil in a pan.

Add cumin seed once oil is hot.

Allow it to change its color and then add marinated curd into this.

Reduce gas flame and allow it to get cook in low flame till cabbages are thunder.

Serve hot.

KOTHAMALLI TOKKU

2013-01-05T23:45:00.000+05:30

I love to add Coriander in all most all the side dish whether it is curry, dal, samber or rasam. My mother in law makes different type of tokku ( which you can say as thick version of chutneys with little variations). My Mother in law taught me this variation of tokku long time back but today I tried this

Kothamalli Tokku

Preparation time - 5 min
Making Time - 10 min

Ingredients:-
Coriander - 1 full bunch
Tomato - 2 in medium size
Green Chilli - 3-4 or as spicy you need
salt- to taste
Oil - 1 tsp
Mustered - 1/4 tsp
Split black gram dal- 2 tsp
Asafoetida - 2 pinch

Method

Clean and wash coriander.
Heat a pan and add oil in this.
Add mustered and split black gram dal and allow mustered to crack.
Now add whole green chilli and fry it.
Put coriander and fry it for 2 min.
Remove it from pan and in the same pan add cut tomato.
Fry for 5 min.
Allow it to get cool down.rind it in small jar of grinder adding salt and hing.
Serve with hot rice.

HAPPY NEW YEAR - 2013

2013-01-01T23:35:00.000+05:30

TOMATO PAPPU

2013-01-01T22:18:00.002+05:30

Today I was reading the great chef Mr. Sanjeev Kapoor’s very interesting post MEN AS COOK. It was such a nice article that I could not close my eyes for a minute. It is fact that kitchen is restricted area for men by women and honestly I also do so. It is not like that he cannot cook .He is expert in some items which even I cannot make delicious but I always feel that when I am there then why he needs to cook.

While reading the post, lots of memory was flowing in my mind. I remember when I was pregnant and my husband used to fulfil my all wishes (even now he does).Those days I used to feel hungry in the mid of night but without any hesitation and irritation he used to get up and prepare something for me, even in early morning before I will get up my tea will be ready. Believe me no one can make tea like him. .

After reading the article, I understand one thing that we should allow or request our man to cook sometimes, by doing this they will have change of mind and we will also get some relaxation. I wish that I should post my husband’s recipe very soon Please read the article it is really very interesting (Link in first paragraph).

Today I end up with making a very simple recipe” Tomato Pappu” always love to have with hot rice.

Tomato Dal (Pappu)

Preparation time: 10 minutes (Approximately)

Cooking time: 20 minutes (Approximately)

Serving: 4 persons

Ingredients

Red Gram Dal-1 ½ cup (Washed and soaked for half an hour)

Water-2 ½ cups

Turmeric Powder-1/4 tsp

Tomatoes-4-5 medium (Cut in cubes)

Green Chillies-3-4 (Sliced)

Curry Leaves5-6

Oil-1 Tabs

Mustard Seeds-1 tsp

Split black gram (Urad) Dal-1 tsp

Asafetida-a pinch

Salt-to taste

Method

• Pressure cooks the soaked dal with 2 ½ cups of water and turmeric powder in medium heat till you get 3 whistles.

• Now heat a pan and put oil in this.

• Once oil is heated up add mustard seeds, split black gram dal, curry leaves, green chillies and asafoetida.

• Once mustard seeds are cracked the add cut tomatoes with little salt.

• Put lid on pan and cook for couple of minutes.

• Once tomatoes hare ¾ cooked then add cook dal in this along with salt.

• Let the dal boil for sometimes.

• Once dal reaches to you desired thickness (Andhra people eat little thick dal) then remove it from heat.

• Serve with rice and chutney.

VARIATION

• You can make this recipe instantly, add tomatoes and green chillies while pressure cook the dal then season it with above mentioned ingredients.

• Some of people add cubed onion in this, even you can. Add after seasoning is ready and before adding tomatoes, but the taste will be little sweet.

RASAM POWDER

2012-12-31T23:40:00.000+05:30

Preparation of Rasam is compulsory in the regular routine of food at my home. From the younger one to eldest one, every one's requirement is rasam (Sarrumadhu in Iyengar language) at my home. We make variety of rasam and even the powder we use for this is made at home. One of the common rasam is podi rasam. I am posting the method of preparing this rasam powder today.

RASAM POWDER

Preparation time: 20 minutes (Approximately)

Ingredients

Coriander Seeds – 1 cup

Dry Red Chilli – ¾ cup

Bengal gram Dal & Toor Dal – ½ cup

Pepper corn – ¼ cup

Cumin seeds – 1/8 cup

Curry leaf – ¼ cup

Turmeric stick – 2

Solid Asefotida – 2” piece

Method:-

· Heat a pan.

· Dry roast all the ingredients except turmeric.

· Roast till you get very nice aroma of it.

· Allow it to get cool down.

· Break down turmeric stick in small pieces.

· Grind it to a coarse powder.

· Store in air tight container.

BRINJAL & BLACK GRAM CURRY

2012-12-30T23:18:00.000+05:30

Most of the people do not like brianjal but I love this at any time. I always experiment new to come out with this veggie. Today’s this dish I learnt from my sis who often make this with roti.

BRINJAL & BLACK GRAM CURRY

Preparation time: 10 minutes (Approximately)

Cooking time: 20 minutes (Approximately)

Serving: 4-6 persons

Ingredients

Brinjal – 200 gm (Washed and cut in cubes)

Black gram Dal – 1 cup

Ginger garlic paste – 1 tsp

Oil – 2 tsp

Bay leaf-1

Cumin Seeds - ½ tsp

Salt: as per taste

Turmeric powder – ½ tsp

Chilli powder – 1 ½ tsp

Garam Masala – 1 tsp

Coriander Powder – 2 tsp

Onion – 2 (finely Chopped)

Tomato- 2 finely chopped

Coriander leaves - 2 tsp (Finely Chopped)

Method:

· Cook Bengal gram Dal with enough salt and water till it is ¾ cooked.

· Now heat a pan.

· Add bay leaf and cumin seeds in this and fry till cumin seeds changes its colour.

· Put ginger garlic paste into this and fry for 3-4 min

· Add chopped onion and fry till onion is translucent.

· Now add cut brinjal and tomato with all dry masals including salt and mix well.

· Once brinjal is ¾ th cooked add cooked Bengal gram Dal.

· Allow it to get cook and come to semi solid consistency.

· Put coriander leaves and serve hot with roti or rice.

CUCUMBER MORE KUZHAMBU

2012-12-29T23:16:00.000+05:30

I use cucumber in my daily food the reason that it is a vegetable which keeps me away from any urine issue. Since water content in this is 80 % it satisfies the thrust and also able to manage our weight.

Cucumber More Kuzhambu, was very different experience for me because, once this vegetable gets cook gives very different aroma. I learnt this in one of cookery show of Jaya TV. Came out very well.

Cucumber More Kuzhambu

Preparation time: 5 minutes (Approximately)

Cooking time: 20 minutes (Approximately)

Serving: 4persons

Ingredients

Curd-1 ½ cups

Grated Coconut-6-8 tabs

Green chillies-6-10 (as per your taste)

Bengal gram Dal-2 tabs

Raw rice- 1 tsp

Coriander seeds-1 ½ tsp

Whole Black gram – 2 tsp

Fenugreek seeds- ½ tsp

Coconut Oil-2 tsp

Split black gram dal- 1 tsp

Mustard seeds- 1 tsp

Dry red chillies-2

Curry leaves- few

Solid asafoetida- small piece

Cucumber- 1 large (cut in round slice)

Salt-as per taste

Turmeric Powder – ¼ tsp

Method

· Wash and soak Bengal gram dal and rice before half an hour.

· Heat a kadai and dry roast black gram and coriander seeds, till you get nice aroma of it.

· Remove it from kadai and keep aside.

· Heat oil in kadai and put rai dana, asafoetida, dry red chillies, split black gram dal, fenugreek seeds and curry leaves.

· Once mustard seeds cracked then add cucumber with salt and turmeric powder.

· Cover it with a lid and cook till cucumber is ¾th tender.

· Meanwhile grind green chillies, coriander seeds, black gram, soaked Bengal gram dal, rice and coconut.

· Make a course paste.

· Now add curd to paste and grind it again.

· Filter this in strainer so you get good creamy consistency of it.

· Once vegetables are cooked then add this to cooked cucumber

· Keep stirring it.

· Add required more salt.

· Give one to two boil and remove it from flame.

· Serve with hot rice.

SPICY SPINACH DAL

2012-12-22T22:50:00.002+05:30

Bunch of Iron “Palak”, one of my all time favorite and I love to eat with anything I get spinach very rarely in Chennai and whenever I get I try to make something new out of it. This time I try this:-

SPICY SPINACH (PALAK )DAL

Preparation time: 5 minutes

Cooking time: 20 minutes

Serving: 4-6 persons

Ingredients

Palak (Spinach) – 1 bunch

Toor Dal – ½ cup

Channa Dal – 1/8 cup

Refined Oil – 2 tabs

Cardamom – 1

Cinnamon – 1”

Ginger garlic paste – 1 tsp

Chopped Onion – 2

Tomato – 2 ( peeled and finely chopped)

Tomato puree – 2 tabs

Coriander powder – 1 tsp

Red chilli powder – 1 tsp ( or as per taste)

Salt – as per taste

Turmeric Powder – ½ tsp

Garam Masala – 1 tsp

Cumin seeds – ½ tsp

Method :-

· Boil toor dal and channa dal in a pressure cooker with salt and turmeric powder till it is thunder.

· Clean, wash and chopped spinach.

· Now heat a pan with oil and add cumin seed, cardamom and cinnamon.

· When you get good aroma of all these above mentioned.

· Add ginger garlic paste and fry well for 5 min

· Put chopped onion in this and fry till it turns to golden brown colour.

· Once onion is done and adds chopped tomato with tomato puree.

· Add all dry masala including salt.

· Fry all these for 5 minutes.

· Add chopped spinach and cook till it is thunder by coving pan lid.

· Put cooked Dal in this and mix it properly.

· Cook till one or two boil comes.

· Serve hot with anything you want.

PODI PARATHA

2012-12-18T22:11:00.002+05:30

PODI SADAM....... have you ever heard this. I think all South Indian must be knowing this. We all love podi sadam at home. Rice and dal powder combo is awesome but have you ever tried chapatti and podi.
I tried this recently in my kitchen and see the result:-

Podi Paratha

Preparation time: 10 minutes

Cooking time: 5 minutes for (1 chapthi)

Serving: 4 persons

Ingredients

Whole wheat flour- 2 cups

Salt- to taste

Water- as required

Podi – 10 tbs ( you can take tenga , dal or gun powder)

Oil- for making chapthi

Method

· Take a wide vessel.

· Mix salt in wheat flour in the vessels.

· Add little by little water and make soft dough.

· Keep aside for 15-20 minutes.

· Now prepare medium size of balls from soft dough.

· Make small roti with the help of rolling pin and dusting extra flour on top of it.

· Put 1 tbs podi in between and by colleting the edge of chapthi give a pouch shape to it.

· Remove extra daugh from the top.

· Again dust this with flour and role it with rolling pin.

· Put this in hot pan/ tawa.

· Cook both the side with the help of oil.

· Serve hot with and gravy dish.

CHICK PEA SALAD

2012-12-16T20:39:00.001+05:30

I hope most of us travel by train in India and a common snack which comes in train is spicy and delicious chana chat. I make chick pea salad for evening snack for my daughter and husband. I don’t prefer this in night because it cause gas problem in stomach.

Chick Pea Salad

Preparation time – 10 min

Making – 5 mins

Ingredients

Boiled chick pea – 1 cup

Salt – as per taste

Cucumber – 1 (finely chopped)

Onion – 1 (finely chopped)

Green chilli – 2 (finely chopped)

Tomato – 1 (finely chopped)

Lemon juice – 3 to 4 tsp

Chilli powder – ½ tsp

Chat masala – ½ tsp

Coriander leaves – finely chopped

Method:-

· Take a mixing bowl.

· Put all the ingredients in the bowl except lemon juice.

· While serving mix lemon juice and serve.

WHEAT BURFI OR CAKE

2012-12-12T21:48:00.003+05:30

Once my father in law asked my MIL to prepare wheat halwa.My mom in law prepared everything for making it. She was doing this with the proper method but wrongly she has put more sugar in this so halwa turned to Burfi.

Believe me it was awesome and I took a snap with the 2-3 piece what left out . So credit of today’s recipe goes to my MIL.

Wheat Cake

Preparation time – 10 min
Cooking time – 40 – 50 mins

Ingredients
Samba wheat – 200 gm
Sugar – 300 gm
Cardamom powder – 2 tsp
Ghee – 1 cup (200 gm)

Method:-

· Wash and soak samba wheat in water for 8 hours.

· After 8 hours grind this with adding water.

· Now strain through a strainer and remove thick milk.

· Repeat this procedure for 4-5 times.

· Till you get milk out of soaked wheat.

· Now heat this milk in thick bottom pan.

· Do not leave this unattended.

· Keep stirring it.

· Once milk becomes thicker then add sugar in this.

· Keep stirring it.

· Once it is like semi solids.

· Add ghee in this.

· Keep stirring it till it become thick like chappati wet flour.

· Add cardamom powder.

· Grease a plate and spread this wet flour in the plate.

· Cut down in your desired shape.

· Allow it to get cool down.

· Store in air tight container.

PEANUT CHIKKI

2012-12-09T19:23:00.003+05:30

CHIKKI a very famous west India's snacks which can be made from any nut and if made correctly it taste awesome.
I tried this recently and came out extremely well. This was the last two pics

PEANUT CHIKKI

Preparation Time - 2 min
Cooking time - 20 min

INGREDIENTS
Peanuts - 2 cups
Sugar - 2 cups
Soda Bi Carbonate - a pinch
Ghee- 1 tsp

Method

Dry roast peanuts in a thick bottom kadai or oven.
Allow it to get cool down.
Now rub off the skin of peanut.
Keep it aside.
Now heat a thick bottom pan.
Meanwhile grease a plate with ghee to pour the mixture of chikki.
In a pan, start melting sugar .
Wait till sugar start melting and turns to golden brown color.
Now add roasted peanut in this along with soda.
Switch off flame and mix well
Now pour this mixture to grease plate and spread evenly
Cut into small cubes.
Allow it to get cool down and store in air tight container.

CLUSTER BEANS & ALOO MASALA

2012-12-07T23:35:00.001+05:30

Most of the people do not like cluster beans because it taste little bitter. Even my sisters they did not like this veggie but with confidence One day I bet with them that I will feed them this veggie.

As I promised them I cooked this veggie with my style and still i have sweet memory that we got to cook for my mom once again because the whole lunch got over by them.Recently I tried the same dish and came out well.

CLUSTER BEANS & ALOO MASALA

Preparation Time : 15-20 min
Cooking time - 15 min

INGREDIENTS
Cluster Beans - 200 gm
Potato - 2 ( Boiled)
Tomato - 2 ( peeled and finely chopped )
Onion - 2 ( finely chopped)
Ginger garlic paste - 1 tsp
Salt - as per taste
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Coriander powder - 1 1/2 tsp
Garam Masala - 1/2 tsp
Oil - 2 tbs
Cumin seeds - 1/2 tsp
Bay Leaf - 1

METHOD

Boil cluster beans in water with salt.
Once beans is 3/4 cook then drain excess water and allow it to get cool down.
Cut off the top and bottom of beans and remove thick thread of it by hand.
Peel the potatoes and cut down in cubes.
Heal oil in a pan.
Put cumin seed and bay leaf in this.
Add chopped onion into oil after cumin seeds cracked.
Fry onion till it is thunder.
Add ginger garlic paste and fry till it leaves its raw smell.
Now add chopped tomatoes along with dry masala and salt.
Fry till it looks like semi solid thick masala.
Now put boil cluster beans and potato.
Mix well.
Now cover lid and cook with slow flame for 10 min.
Serve hot with Hot rice & rasam.

RAJASTHANI MUNG DAL

2012-12-03T23:32:00.001+05:30

I am a big fan of Rajasthani food and especially there Dal Batti but still I haven’t got chance to prepare this but I have plan to do it in future for sure. In my some previous post I have mentioned about my neighbors’ who were from Rajasthan and I got to learn lots of recipes from her. This is one of delicious Dal recipe I have learnt from her. The Dal has fantastic aroma and I am sure you will love this with your simple lunch or dinner.Sending this Recipe to SpiceNFlavors

Rajasthani Mung Dal

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves-3-4 people
Ingredients
Split Green Gram Dal-1 cup
Turmeric powder-1/2 tsp
Salt- to taste
Cumin seeds-1 tsp
Garlic-4 cloves
Tomato-1 (Finely Chopped)
Onion-1 (Finely chopped)
Oil-1 tabs
Mustard seeds- 1 tsp
Asafoetida powder- ¼ tsp
Dry red Chilli-2
Coriander powder- 1 tabs
Red Chili powder-2 tsp
Garam Masala-1/2 tsp
Coriander leaves-For garnishing.
Method
·         Wash and soak Dal for about half an hour.
·         Take a thick bottom pan and add soaked Dal into this along with 1 ½ cup water, salt and turmeric powder.
·         Cook this Dal till it is 80% done.
·         Now add tomato into this and let it get boil.
·         Crush garlic along with cumin seeds and put into the boiling Dal.
·         Let Dal get coked completely.
·         Remove it from heat and keep aside.
·         Prepare for seasoning for the Dal now.
·         Heat oil in a pan and add mustard seeds, red chili.
·         Once mustard cracked then add asafetida and onion into this.
·         Fry till onion is transparent.
·         Now add coriander powder, chili powder and garam masala powder.
·         Fry for couple of minutes and add this to Dal.
·         Garnish with coriander leaves and serve with roti or chawal with a dry curry.
x

VIDYAKOSH.BLOGSPOT.COM (MY NEW EDUCATION BLOG)

2012-12-02T22:58:00.000+05:30

HI EVERYONE!!!!!!!!

The old reader of my blog must be knowing that I run a tutorial class for Maths, Science and Hindi. I teach approximately 50- 60 students on daily basis.

I prepare worksheet and test paper on daily basis for their better exposure in subject. Recently I got an idea that why can't I share this with others, which might be useful for those students, who are not going to any extra coaching. Therefore I decided to create another blog specially for this.

I have created http://vidyakosh.blogspot.in/ for all who really need this. Please feel free to ask me any doubt regarding this and use the test paper and worksheet which is absolutely free.

I will start posting Worksheet and Test paper from today on wards.

ENJOY!!!!!!!!!!!!

SUBHASHINI

CHITAU ( A VERY TRADITIONAL DOSA OF ORISSA)

2012-12-01T23:51:00.001+05:30

As I said that in my previous post that I have got many chances to cook something different. The same way there was lot of coconut laying in side my fridge and I was unable to decide what to do with that.Then I remember after my wedding when, I first time visited to my mother town, and while coming back from has t there my mother served me a special dosa which is called CHITAU ( Which means to be returned).

It seems that it has to served to newly married daughter when she first time come to her home town. I learnt this dish from my eldest sister. Look at the dish How simple it is:-

CHITAU

Preparation Time - 15 min
Cooking Time - 3 min ( for 1 dosa)

INGREDIENTS:-
Raw Rice - 2 cups
Coconut - 1 1/2 cups (grated)
Salt - As per taste
Oil - 1/2 tsp

METHOD:-

Wash and soak rice for 2 hours.
Grind the rice to a fine paste like dosa batter.
Add coconut and grind once more.
Leave the batter after adding salt into that for 8 hours.
Now take a flat bottom pan and just wipe the pan with little oil.
Add one ladle full batter to pan and wait for 30 second.
Sprinkle some water in the corner of dosa and close with a lid.
About in 3 min it gets cook.
Remove it and serve with whatever you like.
My mom serve it with pal payasam.

MY 150th POST & APPLE HALWA

2012-11-30T23:02:00.000+05:30

Hurry !!!!!!!!!! My 150th post today and I would like to celebrate with a special dish which is my daughter's favorite.

APPLE HALWA

PREPARATION TIME - 10 min
COOKING TIME - 20 min

INGREDIENTS:-
Good Ripe Apple - 6 ( medium size grated)
Sugar - 1 cup
Ghee - 4 tbs
Edible orange color - a pinch
Cashew & Raisine - 10-15
Cardamom powder - 1/2 tsp

METHOD:-

Grate Apple in a bowl and keep aside.
Heat ghee in a pan
Fry dry fruits in them till they turn to golden color.
Remove them in a plate.
Now in rest ghee, fry grated apple till they are thunder.
Add sugar color and cook till it comes to a thickness of halwa.
Put cardamom powder and dry fruits.
Serve hot or cool as you like.

ENJOY!!!!!!!!!!!!!!!!!!!!!!!!

STIR FRY OF BEANS AND POTATO ( Aloo Beans Bhaja)

2012-11-29T06:53:00.001+05:30

India, where you get lots of variety of food and each of dish has its own importance but if you see very closely all these dish has somewhere or other little similarities also e.g., south's more Kuzhambu and west's Khadi, the chutneys of andhra is known as pachadi in Tamilnadu, Paysam of south in known as kheer in the rest of India etc. Little variation in the dish makes great change in it and enhance the taste too.

I am lucky enough to know more varieties of Indian food because when I was in school I could learn some North Indian Dishes, when I was doing graduation I learnt all east Indian food, Got married to a typical Brahamin Iyengar family and I learnt Tamilian food. Nevertheless I still feel that I have to learn more more and more.Any way Today I made very simple dish of Orissa but I love to have this with Dal and Rice.Have a look

STIR FRY OF BEANS AND POTATO ( Aloo Beans Bhaja)
Preparation Time:- 10 min
Cooking time- 15 - 20 mins
Serve - 4-5 persons

INGREDIENTS:-
French Beans - 250 gram
Potato - 150 gram
Cumin seeds- 1 tsp
Salt - as per taste
Oil - 2 tsp
Chilli powder - 1 1/2 tsp
Coriander powder - 1 tsp
Gram Masala powde- 1/4 tsp
Turmeric Powder - 1/2 tsp
Few slice of Tomato - for garnish
Chopped coriander - for garnish

METHOD:-

Wash and Cut Beans and Potato ( with peal or without your choice) in 1 to 1 1/2 " length wise.
Heat oil in a pan.
Add cumin seed into that and allow it to shingle.
Put washed of beans and potato in this along with salt and turmeric powder.
Mix well.
Close the lid of pan and allow it get cook in medium heat.
When it is half cooked mix the rest of spice powder into it.
Cook till the veggies are thunder.
Garnish with tomato slice and coriander and serve hot with rice and Dal

ENJOY!!!!!!!!!!!!!!!!!!!!

VERMICELLI KHEER

2012-11-24T23:35:00.000+05:30

Vermicelli recipes are very common in south India. We make lots of thing from this. I made vermicelli kheer today. Every one liked it have a look how????????????

Vermicelli Kheer

Preparation time: 5 minutes

Cooking time: 20-25 minutes

Serving: 4-6 persons

Ingredients

Milk -750 ml

Vermicelli-1/2 cup

Ghee-1tsp

Sugar-1 1/4 cup ( Or more or less as per your taste bud )

Cardamom Powder-1 tsp

Dry fruits (Like Cashew nuts, almond, pistachio, raisine, chironji etc.)-1/2 cup

Method:

• Dry roast the vermicelli in a pan till it turn to light pink color. Then remove it.

• In a wide open mouth pan put milk and boil.

• Once the milk will start getting boil add vermicelli in that and boil till milk reduce and vermicelli get cook

• Add cardamom powder and sugar into it.

• Boil it till the kheer reaches to your desired thickness.

• In another pan heat ghee

• Fry all dry fruits in low flame till it turn to light pink color.

• Then add dry fruits to kheer and serve hot or cold.

Tips

• If you want kheer to be cooked in 5-10 minutes then add 1/4 cup condensed milk while boiling milk and use 500 ml milk instead of 750 ml.

HAPPY DIWALI

2012-11-13T21:18:00.001+05:30

I would like to wish my all friends and well wisher a very HAPPY DIWALI !!!!

NAMAK PARRE ( MAIDA BEDA)

2012-11-13T20:37:00.001+05:30

I was just seeing that all my bloggers friends were posting very new ideas for diwali with new dishes. I was not well for longer time so could not start doing any thing for diwali. Yesterday I made som or other for diwali. The first i made was Namak Pare. Here it is:-
NAMAK PARE

Ingredients:-
All purpose flour or Maida - 2 cups
Salt - as per taste
Kalonji (Nigella sativa seed) - 2 tsp
Oil - 4 tbs
Water - as required
Oil - for deep fry

Method

Take a big plate in which it is easy to make dough.
Sieve all purpose flour in the plate.
Add salt and kalonji.
Put 4 tbs oil in this and mix well properly by hand.
Now add little by little water and make a soft dough
Meanwhile heat oil in a pan.
Now divide the dough in equal parts.
With the help of rolling pin make each chapptti 8 to 10 inch in diameter.
Cut this circle in the shape of diamond strips.
Fry them in slow heat till it is golden color.
Remove them in kitchen towel.
Allow them to get cool and then store it in air tight container.

CHILLI PANEER

2012-11-11T20:48:00.001+05:30

Few days back my husbands's one of old colleague and his family were coming for lunch and unfortunately, there were power cut for whole day. Normally, I don't use any readymade wet masalas but current was not there to grind any thing, I was totally confused what to do? My pre-planned lunch idea was completely flopped.

HA! HA! I re-planned and planned to cook Chinese food for them which do not require grinding masala. I made vegetable fried rice and chilli paneer for them along with a south Indian touch of curd rice.My idea was not effortless and every thing was perfect.I am just sharing the chilli paneer recipe today.

CHILLI PANEER

INGREDIENTS:-
For making Batter:-
All purpose flour or Maida - 1 tbs
Cornflour- 1 TBS
Eatable orange color - 1/4 tsp
Ginger- garlic paste - 1 tsp (optional)
Salt - as per taste
Pepper powder - 1 tsp
Paneer- 200 gm
Oil - for deep frying

Onion - 2 in medium size
Capsicum - 1 in medium size
Green Chilli - 2 (cut in slit)
Freshly crushed pepper powder - 1 tsp
Ajinomotto - 1/4 tsp
Garlic - 2 pond ( finely chopped)
Ginger - 1 inch ( finely chopped)
Soya sauce - 1-2 tsp
Chilli sauce - 1-2 tsp
Tomato sauce - 1 tsp

Salt- as per taste
Oil - 2 tbs

Coriander or spring onion - for garnish

METHOD

Cut paneer in small square size.
Make a batter of maida and corn flour with salt, orange color, pepper powder, ginger garlic paste
The batter should be like dosa batter which gets easily coated to paneer.
Now heat oil in a pan.
Deep fry paneer in medium heat till it is cooked and remove in kitchen towel to soak extra oil if any.
Cut onion and capsicum in small cubes.
Now heat 2 tbs oil in a pan and add chopped ginger garlic in it.
Now add cut onion and capsicum with green chilli.
Fry them in high flame.
Add all the sauce with salt, black pepper and ajinomotto.
Fry them for 5 minutes in high flame
Now just put the fried cubes of paneer in this and mix well.
Cook in high flame for another 5 minutes.
Switch off flame garnish with coriander or spring onion.
Serve hot.

HEALTHY SPROUTS

2012-10-28T01:29:00.002+05:30

I often make dishes with sprouts but I haven't post any recipe yet. Very soon I ll post. Previously I use to buy sprouts from shop. Later my mom thought me how to make it at home. From that day I never buy from shops, only the thing that i have to plan my dish before a day or two.See these pictures :-

HOME MADE HEALTHY SPROUTS

You need a good quality of whole green gram. Wash thoroughly green gram in running tab water because once sprouts are done you should never wash it ( it looses its nutrients if you wash). Now soak this in good water for 4-5 hours. Take wash & clean cotton cloth and tie this soaked green gram in this after draining water. ( Drained water can be used for making dal). put this cloth in side a box and cover with lid.Leave it for 24 hours and your healthy sprouts are ready. You can keep this in air tight contained inside fridge and when ever you want you can use this. It remain fresh for a week.