Indian Recipe Corner | Indian Recipe Guide

Potato stir fry

2014-04-29T21:57:00.000+08:00

Ingredients

Potato -4

Turmeric powder - a pinch

Salt to taste

Curry leaves - 6

Any vegetable oil - 6 tsp ( I used canola oil)

Spices to roast & powder :

Curry leaves - 6

Cumin seeds - 1tsp

Pepper - 1tsp

Corriander seeds - 1tsp

Dry red chilli - 1 or 2

Method

Wash potatoes, peel the skin and again wash. Cut into cubes and soak in water. Soaking any vegetable in water prior to cooking fastens the cooking process. Heat the pan and dry roast the spices listed out by adding in order. Once corriander seeds starts to spurt or before it turns dark remove from flame, cool and grind to coarse powder.

Now add oil to non - stick pan and heat it. Add the remaining curry leaves, followed by turmeric powder, salt and the prepared spice powder. Just give a gentle stir and add the cubed potatoes. Mix well. Close the lid ans cook in low flame with continuous stir in intervals.

Note:

The speciality of this fry is its aroma. Curry leaves dominates the flavour easing quick digestion avoiding gastric problems also. Serves great to eat with rice, chapathi and can be taken as it is also.

Tangy gravy

2014-01-14T21:50:00.002+08:00

Tangy gravy or puli kulambu as referred in Tamil is an unavoidable delicious gravy cooked very often in South Indian homes. The gravy takes the taste of the vegetable it is cooked along with. Only selected vegetables are cooked in this manner. Ladys' finger, brinjal, wonder berry, baby eggplant, ivy guard and bitter guard are among them. But the cooking method is the same with whatever vegetable it is cooked along.

Here the recipe is explained with wonder berry. Even then the tangy gravy cooked with bitter guard and baby eggplant is also displayed.

Manathakkali vithai puli kulambu - Wonder berry Tangy gravy

Pagarkai puli kulambu - Bitterguard tangy gravy

Sundakai puli kulambu - Baby eggplant tangy gravy

Ingredients:

Manathakkali vithai (Wonder berry) - 1/4 cup

Tamarind - 1/2 a size of lemon

Shallots - 10

Garlic - 6

Sambar powder - 3 tsp

Jaggery - a tiny bit

For Tempering:

Sesame oil - 1/4 cup

Mustard - 1/2 tsp

Fenugreek - 1/4 tsp

Cumin seeds - 1/4 tsp

Chana dal - 1 tsp

Dry red chilli - 1

Curry leaves - handful

Asafoetida powder - 1/4 tsp

Method:

1. Soak the tamarind in 1/2 cup of warm water for about 10-15 minutes. Squeeze the tamarind and get the filtered extract in a bowl.
2. Get the shallots ready by peeling the outer skin and rinsing. Similarly garlic and keep aside.Clean the manathakkali seeds by removing from its sprig and soal it in a bowl of water for 5 minutes to remove the mud sticked to it.
3. Heat a tsp of oil in a pan and roast the sundakka and manathakkali vathal in medium flame for about a minute.
4. Heat a thick bottomed kadai, add 1/4 cup of sesame oil. Once the oil is hot enough add shallots and garlic. Keep the flame low and roast till onions become transparent and garlic is soft.
5. Next add in the sambhar powder in slow flame. roast the sambhar powder in slow flame for about 1-2 minutes, till you see change in colour.
6. Add in the tamarind water and some curry leaves. Add salt to taste and stir well. Let the kuzhambu boil in medium flame for about 5 minutes.

7. The oil should seperate from the curry, only on seeing that, add in the roasted manathakkali seeds. Add a small piece of jaggery at the end and continue boiling forabout 2-3 minutes.

8. Now do the tempering as heat the oil, drop in the mustard and allow it to pop, add chana dal, jeeragam, fenugreek, dry red chilli, asafoetida powder and curry leaves.

9. Add the tempered ingredients to the gravy.

Switch off the flame and serve hot with rice and pappads and ghee if favoured. Can have this gravvy as a side, for curd rice also instead of pickle.

Notes:

The same method can be applied to cook both fresh and dried sundakkai - the baby eggplant and bitterguard. When using dried ones, add salt moderately as the dried seeds are made by soaking the fresh ones in salt water and drying it.

Sweet Lime Rasam

2014-01-13T17:00:00.000+08:00

Ingredients

Sweet lime - 1

green chilli - 1

asafoetida - a pinch

turmeric powder - 1 teaspoon

salt to taste

Rasam powder - 2 1/2 teaspoon

peppercorns and cumin seeds - 1 teaspoon

tamarind pulp - 3 teaspoons

oil - 1 teaspoon

mustard seeds - 1 teaspoon

curry leaves to garnish

corriander leaves to garnish

garlic cloves- 2

Method

In a mortar smash pepper, cumin and garlic cloves together to a coarse texture. Squeeze the sweet lime. Make sure no seeds are left behind. In a kadai, add tamarind pulp, rasam powder, turmeric powder, salt, sweet lime extract and smashed pepper, cumin and garlic cloves. Add 200ml of water and mix well. Heat oil in tava. Tamper mustard seeds, adding curry leaves, a small piece of smashed garlic clove and chilli. Now pour the tampered ingredients into the kadai and let the flame on to cook rasam. Let it be cooked till foam appears. Garnish with corriander leaves. The rasam is ready and can be had with rice.

The sweet lime extract can be replaced by lime, pinapple and also black grapes. These type of rasam is very good for digestion.

Baked Honey Mustard Chicken

2013-10-21T08:51:00.000+08:00

Baked Honey Mustard Chicken

Ingredients

6 skinless, boneless chicken breast halves	6
Dry Basil	1 tsp
Salt	to taste
Pepper	2 tsp
Dry Parsley	1/2 tsp
Paprika	1 tsp
Honey	1/2 cup
Prepared or Mild American Mustard cream	1/2 cup

Chicken dipped in honey mustard paste and ready for baking

Dipping chicken in paste

Sprinkled with Paprika

Honey Baked Chicken garnished with lemon, lettuce, grated carrot and cucumber

Method:

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine the honey, mustard, basil, paprika, salt,pepper and parsley. Mix well. Dip the chicken in this mixture, and brush more to cover. Place it in the lightly greased 9x13 inch baking tray.
Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Note: Paprika can be replaced by Kashmiri Chilli powder in demand of more spicy flavour.

Preparation Time: 15 min

Cooking Time: 45 min

Whole potato fry using Air fryer

2013-10-16T15:49:00.001+08:00

Whole potato fry using Air fryer

Ingredients

Potato	8
Red Chilli powder(Kashmiri Chilli preferred)	3 tsp
Salt	to taste
Pepper	2 tsp
Olive oil	1 tsp
Sunflower Oil	1 tsp
Turmeric Powder	1 tsp

Method:

Preheat the Air fryer to 5 min at 200°C.
Peel the potato skin and rinse it well.
Dry the potatoes using kitchen towel.
Slit into four till half the potato to give space for spices.
Now sprinkle salt, pepper, red chili powder and turmeric powder over it.
Make sure the powders went inside the slits also.
Apply both the oil and make sure is mixed well and coated the potatoes as well.
Transfer to the grill in Air fryer.
Set the timer to 12-15 min.
Stir then and then.

Note: The oil can be replaced with butter also. Instead of Air fryer use a non stick pan with lid closed.

Vegetable Aviyal another version

2013-09-24T14:18:00.000+08:00

Aviyal

Ingredients:

Grated coconut - 1/2 cup
Green chilies - 5
Cumin seeds - 1/2 tsp
Thinly sliced yam - 1 cup
Cucumber Sliced - 1 cup
Snake gourd Sliced - 1 cup
Carrot Sliced - 1/4 cup
Long runner-beans sliced - 1/2 cup
Drumstick - 2
Curry leaves
Coconut oil - 3 tblsp
Raw bananas - 1
Raw mango pieces if available
Salt to taste

Cooking Method:

Grind coconut with green chilies and cumin seeds in paste and keep it aside.
Heat coconut oil in a thick bottom vessel, add vegetables and cook it on a low flame without adding water.
When the vegetables are cooked, add, salt and mix well.
Put bananas and mango pieces in cooked vegetables and cover the vessel.
When steam comes out, add the coconut paste and stir well.
Remove from fire and garnish it with curry leaves .

Lemon Pickle

2013-05-08T21:27:00.000+08:00

Lemon Pickles

Ingredients

Lemon	8
Red Chilli	6
Rock Salt	5 tsp
Asafoetida rocks	2 cubes
Fenugreek Seeds	1 tsp
Sesame Oil	1/4 cup
Turmeric Powder	1 tsp
Mustard Seeds	1 tsp
Curry Leaves	Handful

Lemon cubes

Asafoetida

Method:

Rinse the lemons and dry it on a newspaper so as to remove the wetness. Cut into cubes as shown. In a kadai, heat a tea spoon of sesame oil and roast the asafoetida rock.
Once it starts to melt remove it and add the red chilli, mustard seeds, fenugreek seeds and roast till the mustard seeds pop out.
Grind all the roasted ingredients to coarse powder. Keep them aside.
Now heat the kadai with the remaining oil.
Tamper mustard seeds and curry leaves.
Add salt and turmeric powder.
After two to three stirs add the lemon cubes and sprinkle the powder over it.
Mix the contents thoroughly in kadai while on stove.
Once mixed well, remove from stove, allow it to cool and transfer the contents to air tight vessel or jar.
Allow two weeks of marination time for pickle before it could be used.

Note: The remains in pan can be mixed with hot rice and can be delighted as hot spice ladoos.

Chilli, fenugreek, asafoetida and mustard seeds

Lemon Pickles on Hot pan

Lemon Pickles packed in Jar

Biscuit Cake

2013-04-22T17:31:00.000+08:00

Biscuit cake

Biscuit cake is an easy to prepare dessert with little and easily available ingredients. This dessert can be frozen and can be fresh for one week. It is kids friendly and a rich dessert.

Ingredients

Ingrdients for Biscuit cake

Nestle table cream - 200ml
Condensed milk - 200ml
Biscuit - 50
Fruits mix/ choco chips/nuts for topping

Preparation time: 10 mins
Processing time: time to freeze

Preparation

Condensed milk + cream

Pour the table cream and condensed milk together in a bowl and beat well to get it evenly mixed.

In a cake pan, grease the pan with 2 spoons of beaten milk and layer the biscuits to fit the pan. Spread the beaten milk over the layered biscuits.

And continue layering biscuits over the milk spread. Continue it till the prepared mix is done and the cake pan fits it. I have used chocolate flavor of Graham's biscuits. The biscuits can also be opted for Oreo, Chocolate flavored Marie biscuits.

Finally go for topping with fruit mix or choco chips over the arrangement and refrigerate in freezer for at least 2 hours so that the consistency is thicker like cake.

It can be served by cutting into cubes seasoning with fresh banana cubes.

Crab masala Gravy

2013-02-12T02:30:00.000+08:00

Crabs though look complicated to be cooked, the actual process is so simple as pictured here and once cooked its taste rules all the seafood. Here you go, the video shows you how easily and comfortably you can clean it with the normal tooth brush to reach its nook and corners. If the crabs are live just immerse them in hot water and go ahead.

Once cleaned, crabs can be cut into two halves first and its legs can also be separated. Crabs can be cooked as a whole also, but I personally felt that the spices were not getting in and the gravy was alag ya was aloof from that of crab. So I just wished to have them cut off.

Crabs cleaned and cut

Ingredients

Male Crab - 1 kg - I preferred male crabs as it has low fat

Shallots peeled and cut into half - 12

Ginger and garlic - 1 cup

Cinnamon and cloves - 2

Star anise - 1

Grated coconut - 1 cup

cumin, pepper, fennel - 1 tsp

turmeric spoon - 1/2 tsp

Lemon grass - 4 pieces

Tomato - 1 big

Curry leaves - handful

Green chilli - 2 or more

Red chilli - 1 or more

Chilli powder - 2 tsp

Extra virgin olive oil - 2 tsp

Sunflower oil - 3 tsp

Salt to taste

Ingredients - curryleaves,cinnamon, cloves, ginger, garlic, shallots, tomato, coconut, pepper, cumin , turmeric powder, chilli, lemon grass

Cooking method:

Make coarse paste of tomato followed by ginger, garlic paste. Get ready with one more paste of coconut, fennel, pepper, cumin, chilli. Heat the pan. A wider pan would be recommended. Add oil. Once hot add cinnamon, cloves, star anise, curry leaves, shallots and lemon grass. Give a mix till the onions become transparent. Now add tomato, ginger garlic paste, turmeric powder, chilli powder and salt. Mix well till oil separates and now add crab and a cup of water. Give one more mix and close the lid. Crab cooks very quickly within 10 to 15 minutes. Once it is cooked one can feel the strong aroma of crab and it can be further cut with a spoon also.

Shallots, ginger garlic paster, turmeric powder, chilli powder, salt being fried

Now add the coconut paste, mix well and add 1 cup of water to immerse the crab in spice mix and close the lid for 5 more minutes.

Open the lid , confirm your desired salt in dish. Corriander leaves can be garnished and transferred to a serving bowl.

Crab gravy masala

Crab gravy suits with hot rice either Ponni or Thai rice. Enjoy the healthy and delicious crab gravy as per your wish.

Brussel Sprouts masala fry

2012-10-03T14:30:00.000+08:00

Brussel Sprouts masala fry

Ingredients

Brussels - 10
Onion - 1
Tomato - 1
Ginger - 6 thin pieces
Garlic - 4 cloves
Fennel seeds - 1 tbsp
Salt to taste
Turmeric powder - a pinch
Dry red chili - 1 or more to suit your taste
Olive oil - 1 tbsp

Method

Rinse brussels nicely and keep aside. Mince the onions and keep aside. Bring together tomato, ginger, garlic, dry chili, fennels to blend. Heat oil in pan to add onions. Stir till onions become transparent and add the paste with salt and turmeric powder. Stir well till oil separates and add the brussels. Stir more till brussels mix well with the masala paste. Close the lid of pan and simmer the stove to cook for five more minutes. The dish is ready to be served.

Preparation time: 5 minutes

Cooking time: 10 minutes

To be served for: 3 persons

Served with: Rice

Also find the health benefits of Brussels here.....

Vegetable Springroll

2012-07-11T11:30:00.000+08:00

Vegetable Springrolls

Ingredients

For Wrap

Spring Home roll pastry - 25 sheets
Oil to deep fry

For Stuff

smashed potato - 2
onion - 1
carrot - 1
sweet peas - 1 cup
sweet corn - 1 cup
green chillies - 4
corriander leaves - handful
turmeric powder - 1 tbsp
salt to taste
sunflower oil - 2 tbsp

Wrap & stuff for Springrolls

Method

Mince the onion and cut carrot into tiny cubes. In a kadai, add oil to heat. Follow it by adding onion. Stir well till onions become transparent. Then add turmeric powder, salt. Stir for a minute and add smashed potatoes, sweet peas, sweet corns, carrots. Mix well and close the lid to get vegetables cooked. Add coriander leaves and mix well. The stuff is ready now.

Wrapping

In a plate, place the pastry and add little vegetable stuff to a corner as shown in picture and roll from that end once. Push the sides to center and start rolling till you get a portion like the envelope. Wet the tip with a finger touch water and close it to stick to the rolled part. Make rolls in similar manner and put in freezer for 2-3 hours.

Deep fry

Heat the oil in kadai. Remove the frozen rolls and deep fry till golden brown. These monsoon classics are absolute heaven in these pitter-patter rainy season to be enjoyed with hot tea and cool breeze.

Prawn fry

2012-06-27T10:03:00.000+08:00

Prawn fry

Ingredients

Cooked Prawn - 400gm

Salt to taste

Pepper to taste

Egg - 1

Bread crumbs - 1 cup

Self raising flour - 1 cup

Sunflower oil to deep fry

Prawn fry

Method

Apply salt and pepper to cooked prawns. Cooked prawns are normally available in supermarkets in frozen stage. Mix it with well beaten egg and self raising flour and marinate it in deep freezer for not less than 60 minutes. Then roll it on the bread crumbs to deep fry it. Enjoy your snack with hot chilly sauce or soy sauce.

Cooked Prawn

Beaten egg

Bread crumbs

Self raising Flour

Prawn mixed with egg, self raising flour, salt & pepper

Roll the marinated prawn in bread crumbs

Indian Gooseberry pickle

2012-06-24T14:19:00.000+08:00

Ingredients

Gooseberry(Nellika) – 500g
Asafoetida powder – 1/2 tbsp
Dry red chilli - 7
Mustard – 2 tbsp
Fenugreek – 1/2 tbsp
Cumin(Jeerakam) – 1/2 tbsp
Turmeric powder – 1/2 tsp
corriander seeds - 2 tsp
Jaggery powder – 2 tbsp(optional)
Sesame oil – 4 tbsp
Salt – As required
curry leaves - Handfull

Method:

Rinse gooseberry well and dry it. Dry fry mustard 1 and 1/2 tbsb, corriander seeds, fenugreek, chilli and grind to powder. In a tava add sesame oil and heat it. Add curry leaves followed by mustard seeds and asafoetida. Now add gooseberry, saute it adding salt and turmeric powder. Now add the powder, mix well and cook in low flame till the oil separates with instant stirring.

Store the pickle in a closed container and refrigerate it for prolonged use.

Vazhaikka cutlet

2012-06-02T15:36:00.000+08:00

Vazhaikka Cutlet

Ingredients

Plantain - 2

Onion - 2

Green chilli - 3

Corn flour - 1/2 cup

Bread crumbles - 1/2 cup

Melted butter

Oil to shallow fry

Salt to taste

Method

Rinse and peel the skin of plantain totally. Steam the plantain now skinless and keep aside. Mince onions, chilies, coriander leaves and keep aside. Smash the cooked plantain in a bowl. Add onions, chilies, coriander leaves, salt to it. Mix well and make small round balls. Now in a small bowl take corn flour and bread crumbles together. Heat oil in a fry pan for shallow fry. Meanwhile, apply melted butter or ghee or oil in your palm. Place the ball in your palm and give a slight press to flatten. Then dip it in the flour on both the sides and go for a shallow fry. Turn both the sides to have a even fry.

Serve hot with ketchup.

Tomato Soup - another way

2012-05-30T15:11:00.000+08:00

Tomato Soup

Ingredients

Riped tomatoes - 3
Pepper powder - 1 tbsp
Salt to taste
Mint leaves to garnish
Slit baby corn to garnish
Milk cream - 1 tbsp

Method

Wash and grind tomato to paste. Add 4 glasses of water, salt and pepper and bring to boil. Once the raw smell is gone , the soup is ready. Transfer to serving bowl and garnish with mint leaves, baby corn and cream.

This is a quick to do healthy soup.

Sundal - Another version

2012-05-28T13:54:00.000+08:00

Sundal

Ingredients

Cooked Chicp peas/ Channa - 200g

Grated coconut - 100g

Dry red chilli - 3

Cumin seeds - 1 tbsp

Corriander seeds - 1 tbsp

Sunflower oil - 1 tbsp

Salt to taste

Curry leaves and corriander leaves to garnish

Method

Drain the channa and keep aside. In a kadai, roast coconut, red chilli, corriander seeds, cumin seeds separately. Grind them to powder. Heat oil in kadai, add curry and corriander leaves. Just saute it and add channa and the powder prepared. Add salt. Mix well and stir for 5 minutes. The snack is ready. Transfer ti serving bowl and serve hot.

Suitable for evening supper.

Vazhaikka Poriyal

2012-05-27T04:30:00.001+08:00

Vazhaikka(Plantain) Poriyal

Ingredients

Onion - 1

Plantain - 1

Green/Red Chilli - 2

Grated coconut - 50g

Turmeric powder - 1 tbsp

Mustard seeds - 1 tbsp

Urad dal - 2 tbsp

Curry leaves - hamdful

Sesame /Sunflower Oil - 2 tbsp

Salt to taste

Method

Peel the thick skin of plantain, wash and cut the plantain into cubes. Soak them in normal water to avoid plantain turning black, Mince the onions, rinse and slice the chillies. Clean and rinse the curry leaves also. Heat the kadai with oil. Once the oil is hot enough add mustard seeds followed by urad dal. Wait till urad dal turns golden brown. Add curry leaves, chillies and onion. Saute well and add turmeric powder. Meanwhile drain the plantain and add to kadai. Add enough salt and mix all ingredients well. Close the lid and with then and then stir, cook till plantain gets soft and breakable. Add grated coconut. Stir well and let it be in flame for 2-3 minutes. Now the poriyal is ready. Transfer to a serving bowl.

The poriyal goes well with all sorts of rice.

Tapioca (Maravllikizhangu) podimas

2012-04-25T13:36:00.000+08:00

Maravallikizhangu podimas

Ingredients

Tapioca - 1

Onion - 1

Green chilies - 2 or 3

Salt as required

Turmeric powder - 1 pinch

Mustard seeds - 1 tsp

Urad daal - 2 tsp

Sunflower oil/ sesame oil - 5 tsp

Handful of curry leaves

Handful of minced coriander leaves

Asafoetida - 1 pinch if required

Method

Tapioca

Tapioca in pieces

Soak the tapioca in water for half an hour to remove the mud covering it. Now peel its skin and rinse it to get a clear appearance cleared of mud. Chop it into cubes. Use a much strong knife as it might be hard to be chopped in cubes.

Heat oil in a pan. Once it is hot, add mustard seeds. Allow it to sputter and then add urad daal. Wait till urad daal turns golden brown, add curry leaves followed by minced onions and chilies. Saute well to let onions turn transparent and add turmeric powder, salt and mix well.

Saute onion, Chillies, curry leaves

Now add the tapioca cubes and add water just to half immerse the cubes in water and close the lid of the pan.

Water added to Tapioca

Give a maximum of 15 minutes duration to get cooked with instant stirring. Garnish with coriander leaves and serve hot.

Note:- Since this is a complete starch stuff, adults could consume it as a whole either as breakfast or dinner.

Also don't forget to check on the health benefits of Tapioca here....

Raddish leaf poriyal

2012-03-16T16:19:00.000+08:00

mullangi keerai poriyal

Ingredients
Mullangi keerai(Raddish leasf) - from 3 raddish
onion - 2
garlic - 3
green chilli - 2
salt to taste
turmeric powder - 1 tbsp
tamarind pulp - 3 tbsp
olive oil - 1/2 tbsp

Method
Rinse the spinach with running water and cut them into pieces. Chop onion, garlic and chilli into long slender pieces. Heat oil in tava. Saute onion, garlic and chilli. Add spinach, turmeric powder and salt. Mix well. Close the lid and allow to cook. When the spinach is half cooked add the tamarind pulp, mix well and close the lid. Allow to stay in low heat for few more minutes and remove from heat. The spinaxch is ready to eat.

As this raddish leaf will be too bitter, tamarind pulp is added. These spinach are rich in calcium so make it a must in diet once in a month.

Check out Health benefits of Radish & its leaves.

Apple Parata

2012-03-09T23:03:00.001+08:00

Ingredients:

Apple Stuff:

Left out apple residue after extracting juice - 1 cup

Turmeric powder - 1 tbsp

Chilli powder - 1 tbsp

salt to taste

Chapathi:

Wheat Flour - 2 cups

Sesame oil - 1 tbsp
Salt - 1 tsp

Water to knead dough

Method:

Add salt, turmeric powder and chilli powder to apple residue, mix well and make it into tiny balls.

Apple residue

Apple residue with salt, chilli powder and turmeric powder

Meanwhile, mix oil, salt, wheat flour and adequate amount of water to knead smooth dough. Leave it for an hour. Make equal sized balls, smear them with dry flour and roll them out on a rolling board. Place the apple ball in midst of the rolled dough and cover it with the dough and again smear it of with dry flour on the rolling board.

Apple ball placed over the rolled dough

Now heat a pan or griddle. Put the parata on it. Moderately roast both the sides of parata on griddle. If required apply some ghee on both sides.

smear them with dry flour and roll them out on a rolling board

The apple parata is ready to serve.

Apple Parata ready to serve

This type of parata can be given to kids on snack time as they will be enchanted with the sweet flavour of apple in it and is a complete filling diet. And we havent wasted the apple residue left out in blender.

Vegetable aviyal kootu

2012-02-16T14:16:00.004+08:00

Aviyal

Ingredients
chopped carrot, chow chow(chayote), potato, beans, onion - alltogether 300gm
curd - 60 ml
sugar - 5 gm
Paste of 200gm coconut, chilli - 1 and 1 tsp cumin - 30gm
boiled moongdal - 1/2 cup
salt to taste

For seasoning
coconut oil - 5 ml
mustard seeds - 1 tsp
curry leaves
red chilli - 1
asafoetida a pinch

Method

Boil all vegetables except onion adding enough water and sugar. Heat oil in tava, fry onions. Add boiled vegetables. Mix well and add cococnut paste. As it boils add boiled dal and salt. At last add curd and mix well. Garnish with tampering.

This dish goes well with rice, chapathi and idli also.

The addition of curd and coconut paste enhances the growth of good bacteria and also soothes the stomach wound or say ulcer. The food is easily digestible and is very nutritious for kids as well as old people.

Ladies finger stir fry

2011-11-12T19:20:00.001+08:00

Ladies finger - stir fry

Ingredients
Baby ladies fingers - 400gm
tomato - 1/2 or a small one
cumin seeds - 1 tspn
dry red chilli - 2 or more to your taste
turmeric powder - 1/4 tspn
salt - to taste
oil - 4-5 tspn ( till seed oil preferred)

Ladies finger - stir fry

Method

Wash the ladies finger and pat dry. Spread on a newspaper to absorb any extra moisture. Meanwhile make a paste of tomato, dry chilli, cumin seeds, turmeric powder in a blender. Once the ladies fingers are thoroughly dry, cut into slit pieces. Heat 2 tspn oil in tava. Add the paste first, with salt. When tomato is much cooked and the raw smell is gone add the vege and mix well. Pour the remaining oil and stir fry then and then. Need not close the lid. Stir fry till the vege is cooked. Serve hot with chapathi or goes well with any sorts of rice.

Noted: Extra care must be taken to not allow any moist in vegetable before cook or it will spoil the flavour of the dish.

Kitchen Maintenance

2011-10-16T15:44:00.000+08:00

Tiring to clean up your refrigerator?

Start with checking what leftovers can be discarded.
Find out which of the bottles of water or sauces are almost empty, or are too old.
Remove the shelves, wash and them.
Clean the outside as well as the inside of the fridge with a soft cloth.
More Kitchen tips....

Capsicum stuffed with Macaroni

2011-08-08T13:05:00.001+08:00

Capsicum stuffed with Macaroni

Ingredients

Macaroni (Different shapes) - 2 cups

Frozen mixed vegetables - 1 cup

Salt to taste

Red Chilli flakes - 2-3 tsps

olive oil - 1 tsp
cheddar cheese - 1 cup
Capsicum - 4-5 depending on the size (Smaller preferred)

Method

Cut the top of capsicum and remove the seeds inside it so that the capsicum is empty and is like a cup. Wash it and keep aside.

Stuff preparation: In a pan bring water to boil. Add salt and olive oil and then add the macaroni of different varieties to it. Allow it to get cooked. Meanwhile in a pan saute the frozen vegetables and keep ready. Once the macaroni is cooked, drain if there is excess water and add them to the vegetables. Add enough salt and chilli flakes. Saute well and the stuff is now ready.

Fill the capsicum with this stuff and close it with cheddar cheese. Microwave in high for 4-5min till cheese melts.

This dish will be fine for dinner and can be attractive to guests especially sudden guests also as this dish can be quickly prepared.

Aval Uppuma (Flaked Rice Uppuma)

2011-07-28T12:56:00.001+08:00

Avul Uppuma

Ingredients:

Aval (Flaked rice)- 1 cup
Big onion - 1
Green chili- 2
Curry leaves- 10
Coriander leaves- few to garnish
Bengal gram dal - 1/2 spoon
Mustard and Urad dal- 1/4 tsp
Turmeric powder- 1/4 tsp
Lemon juice-1 to 2 spoons
Oil - 1 spoon
Salt to taste

Method:

Wash the flaked rice in water. Drain the water immediately as they might get smashed. Steam cook the Aval in a idly cooker or in idly molds for 3-5 minutes and keep aside. Heat Oil in a pan. Add Mustard seeds, Urad dal and Bengal gram. Once it splutters add onion, green chili, curry leaves. Fry till onion turns into golden brown. Then add cooked aval, salt, turmeric powder, lemon juice. Saute it for 2 minutes in low flame.

Flaked rice Uppuma

Finally garnish with coriander leaves and mix well and saute for a minute more. Now its ready to eat. It is mostly taken for breakfast or evening snack as it is a very light meal rich in fibre. It gives lots of calories and satiety and high in carbohydrate. It is also referred as Beaten rice or poha or powa.

Indian Recipe Corner | Indian Recipe Guide

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Preparation time: 10 mins
Processing time: time to freeze