My Cookery

Peanut Chutney

2012-03-27T11:51:00.000-07:00

Peanut Chutney

Ingredients:

Peanuts - 3/4 cup

Roasted Chana dal - 1/4 cup

Dry red chilly - 2 or 3 (depends on taste)

Green chilly - 2

Garlic - 2 cloves

Onion - 1/4 size, cut in lengthwise

Tamarind paste - 1 tbsp

Salt to taste

Seasoning :

Oil - 1 or 2 tsps

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Urad dal - 3/4 tsp

Curry leaves - few

Hing - pinch

Dry red chilly - 1 (Optional)

Method :

Heat pan over medium heat
Roast peanuts until it turns light brown, keep it aside and let it cool
Roast chana dal and keep it aside
Now in that pan, add onion, green chilly,garlic cloves, dry chilly. Once they are browned, remove and set aside to cool
In a blender add all above ingredients with little water and make a smooth paste

Seasoning :

In a pan heat oil over medium heat
Add mustard seeds, once it splutters
Add cumin, urad dal and hing fry it for 30 seconds
Add curry leaves finally
Add this mixture to the chutney

Note : Goes well with idly, vada, dosa

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Thank you

Chicken Pulao

2011-09-19T08:53:00.000-07:00

Chicken Pulao Recipe

Ingredients :

Chicken - 400 gms - cut into medium pieces
Onion - 2 medium size, cut it lengthwise
Green chilly - 4, cut it lengthwise
Basmati Rice - 4 cups, (1 cup = 100gms)
Bay leaves - 3
Wheel Cloves - 4
Cardamom - 2
Cinnamon stick - small size - 1
Mint leaves - few - chopped
Cilantro - few - chopped
Curry Leaves - few
Curd - 1 1/2 cup (150 gms)
Red Chilly powder - 1 tsp
Ginger - Garlic Paste - 1 tbsp
lemon Juice
Turmeric powder - 1/2 tsp
Salt as per taste
Cumin seeds - 1/2 tsp
Fresh Coconut - 1/2 cup, cut it small pieces
Oil - 4 to 5 tbsp

Before going to preparation :

Clean chicken with fresh water ( In water, add turmeric powder, some salt and full drops of lemon ). Clean it well and keep aside.
In chicken, add 1 tsp salt, 1/2 tsp turmeric powder, 1/2 tbsp ginger - garlic paste, 1 tsp red chilly powder, 1 1/2 cup of curd, curry leaves - few, 4 drops of lemon juice, 1tsp of oil, mix them well, leave it for at least 1 hour
Clean basmati rice with water and soak it in water for 1/2 an hour

Method to make Masala Paste :

Ingredients :

Poppy seeds - 2 tsp
Coriander seeds - 2 tsp
Wheel Cloves - 2
Cardamom - 2
Nutmeg seed - 1/8 piece
Mace Flower - small piece - 1
Cinnamon stick - small size - 1
Cashew nuts - 8 pieces

Heat a non - stick pan over low flame
Add above ingredients one by one
Fry it for 1 minute and keep aside
Cool them for sometime
Now,grind it well like a powder
Add fresh Coconut pieces - 1/2 cup into it
Add water and grind it to smooth paste and keep it aside

Method to make chicken pulao :

Heat oil in a non - stick pan over medium flame
Add bay leaves, 1/2 tsp cumin seeds, 2 cardamom, 4 wheel cloves, 1 small size cinnamon stick, fry it for 20 seconds
Add onion and green chilly, saute it for 1 minute or until onions turn light golden brown
Add 1/2 tbsp of ginger - garlic paste and masala paste saute it for 2 minutes or until raw smell disappears
Add chopped mint leaves, fry it
Add marinated chicken, mix it and cover for 15 minutes
Now, add rice and salt as required, mix it thoroughly and cover the lid for 2 minutes
Add 4 cups of water into it ( Note : 1 cup of rice = 2 cups of water, but here we added curd. so, need to take 4 cups of rice = 4 cups of water )
Finally, add chopped cilantro and cover with a fine lid without any leak
cook it in the low flame until it is completely done

Turiya Chutney

2011-08-04T12:55:00.000-07:00

Turiya Chutney / Beerakaya Pachadi

Ingredients :

Tender Turiya - medium size 1
Green chilly - 3
Red Chilly - 1
Garlic - 2 cloves, diced
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Urad dal - 1/4 tsp
Channa dal - 1/4 tsp
Pinch of turmeric
Pinch of Asafoetida
Curry leaves - few
Tamarind - inch
Salt to taste
Oil - 2 tsp

Procedure to make Turiya Chutney :

Clean the turiya and cut it into pieces

Heat oil in a small non-stick pan over medium heat

Add one after the other, mustard seeds, cumin seeds, urad dal, channa dal, red chilly, diced garlic, curry leaves, green chilly, pinch of turmeric, pinch of asafoetida, fry till light golden brown

Add diced turiya, some salt and tamarind and stir it.
Cook till soft and switch off the stove
In a food processor, add the mixture and grind it well ( add if anything needed )
Shift the chutney into serving bowl and garnish with red chilies
Serve it with rice or chapati

Please post your comments below...

Thank You

Rice Noodles (Quick Breakfast)

2011-08-04T10:28:00.000-07:00

Rice Noodles Recipe

Ingredients :

Vermicelli Rice Noodles- 250 gms
Green Chilies - 2, cut lengthwise
Red Chilies - 2
Turmeric - 1/4 tsp
Curry Leaves - Few
Mustard Seeds - 1/4 tsp
Urad Dal - 1/4 tsp
Oil - 1 tsp
Lemon juice - 2 to 3 tsp
Salt to taste
Pinch of Asafoetida

How to make Rice Noodles :

Take a medium size bowl pour 750 ml of water, put it on the stove
When water starts boiling (forming bubbles) add turmeric powder and pinch of salt in it

Turn off the stove, then add vermicelli rice noodles (Break into two halves) into the boiled water and close with a lid for 7 minutes
After 7 min, remove the lid and you can notice that noodles are fully cooked
Heat oil in a pan over medium flame
Add mustard seeds, urad dal, red chilly, asafoetida, green chilly and curry leaves one after the another.
Now add cooked noodles, stir it well
Add salt as you required and sprinkle lemon juice in it.
Serve hot without any side dishes
It tastes too good

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Thank You

Fruit Cake

2011-07-27T10:43:00.000-07:00

Simple Fruit Cake

Ingredients :

All - purpose flour (Maida) - 3 cups
Eggs - 4
Sugar powder - 2 1/4 cups
Baking powder - 1 teaspoon
Pineapple essence - 4 drops
Orange Juice - 1 cup
Butter - 100 gms (at room temperature)
Cashew-nuts - few - cut into small pieces
Dry Cherries - few
Walnuts - few - chopped
Almonds - few - chopped
Dates - few - chopped
Pinch of salt

How to make Fruit Cake :

Preheat oven to 325 degrees F
Combine all dry fruits and sprinkle little amount of flour in it, keep aside
In a medium size bowl, add sieved flour, sieved sugar, baking powder and mix it
Break the eggs into the mixture and stir it with the batter
Add butter,mix it well
Add Orange juice, pineapple essence and pinch of salt into it
Beat the batter till smooth and creamy or use food processor to make smooth
Now add dry fruits into creamed mixture and stir it
Grease the aluminum tray or cake tin with ghee and make a coat of maida
Pour batter up to half of the aluminum tray
Cover it with a aluminum foil

Bake it for 1 hour
Once done, remove from the oven and place it in cool place

Slice the cake with a knife and serve it

Note : When insert a knife into the cake, it should come through clean. it shows cake is fully cooked.

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Thank you

Simple Shrimp Curry

2011-07-19T13:06:00.000-07:00

Shrimp Curry

Ingredients

Shrimp - 500 gms (Uncooked)
Large size Onion - 1, diced
Green chilly - 4, cut lengthwise
Tomatoes - 2 small size, diced
Fresh Ginger - Garlic Paste - 2 tsp
Red chilly powder - 1 tsp
Garam masala powder
Turmeric powder - 1/2 tsp
Chopped Cilantro - few
Salt to taste
Oil - 3 tbsp

Garam Masala Ingredients

Coriander seeds - 3/4 tsp
Cumin seeds - 1/2 tsp
Poppy seeds - 1 tsp
Cardamom - 2
Wheel cloves - 4
Cinnamon stick half inch

How to make Garam Masala Powder

Heat a non - stick pan over low medium flame
Fry the above ingredients for 1 minute
In food processor, add all these ingredients
Grind it well
Add little water and make a smooth paste

How to cook shrimp without raw smell

In a pan, add cleaned shrimp, pinch of turmeric powder, pinch of salt, 1 tsp of ginger - garlic paste cook until raw shrimp smell disappears. ( No need to add water in it )
While stirring shrimp, it releases a lot of water

Method to make Shrimp Curry

In a pressure cooker, heat oil over medium flame
Add diced onions and green chilies, stir it till onions turns to golden brown
Add chopped tomatoes, stir it until tomatoes are fully cooked
Add cooked shrimp fry it for 2 minutes
Add ginger - garlic paste 1 tsp, red chilly powder 1 tsp, garam masala paste and salt , saute it until raw smell disappears
Add 1 cup of water and cover with the cooker lid, cook until 1 - whistle
After all the pressure evaporated, remove the lid
Taste it if you want to required salt then add it
Cook till all the water evaporated
Finally add chopped cilantro leaves
Serve it with the chapati, rice, paratha, etc.,

Please post your comments below...

Thank you

Spinach Chicken Curry

2011-06-21T13:37:00.000-07:00

Spinach Chicken Curry

Ingredients :

Chicken - 500 gms
Spinach - 1/4 bunch, cut into small pieces
Onions - medium size 2, diced
Ginger - Garlic - 5 Green chilly paste - 2 tbsp
Tomato - small size - 1, chopped
Red chilly powder - 1 tbsp
Garam masala powder - 1 1/2 tbsp
Turmeric powder - 1/2 tsp
Bay leaves - 2
Cardamom - 2
Wheel cloves - 4
Cinnamon stick small size - 1
Salt as per your taste
Oil - 4 tbsp

Note :

1 Teaspoon ( tsp ) = 5 ml
1 Tablespoon ( tbsp ) = 15 ml

Before going to preparation :

Homemade garam masala powder consists of coriander seeds 1 tbsp, cumin seeds 1/2 tbsp, poppy seeds 1/2 tbsp, cardamom 2, wheel cloves 4, cinnamon stick small inch. Grind it all these ingredients in a food processor and keep aside
Clean the spinach and cut into small pieces, In a microwave bowl add chopped spinach and cover it partially. Cook on high power for 4 minutes or until spinach is fully cooked. Mash it and keep aside
Clean chicken with water ( In water, add turmeric powder, some salt and few drops of lemon )

How to make Spinach Chicken Curry :

Heat oil over low flame and fry cardamom, wheel cloves, cinnamon stick and bay leaves and then add diced onions, saute till it turns brown, 4 minutes

Turn the heat to medium, add chopped tomatoes, cook for 2 minutes
Add ginger - garlic - chilly paste, turmeric powder, red chilly powder, garam masala powder, stir and cook for 3 minutes

Now add cooked spinach in it, saute for 1 minute

Add chicken and some salt, mix it well and cover with a lid for 10 minutes
( No need to add water in it ) while cooking chicken, it releases a lot of water
Remove the lid and taste it, if you want to require salt then add it now
Cook it on medium heat until gravy thickens
Remove it from stove
Serve hot with the chapati, roti, or rice

Nutritional Value : Taken from Spark Recipes

Calories - 233.4
Cholesterol - 65.7mg
Sodium - 113.9 mg
Carbohydrates - 9.6 g
Vitamin A - 92.2 %
Vitamin C - 16.7 %
Protein - 30.0 g
Iron - 13.2 %
Calcium - 11.2 %

Please post your comments below...

Thank you

Mint Chicken Curry

2011-06-15T10:29:00.000-07:00

Mint Chicken Curry

Ingredients :

Chicken - 500 gms
Mint - half bunch, chopped
Onions - 3 medium size, diced
Green chilly - 5, cut lengthwise
Tomato - small size - 1, chopped
Garam masala powder - 1 tbsp
Red chilly powder - 3/4 tbsp
Fresh ginger - garlic paste - 1 tbsp
Turmeric powder - 1/2 tsp
Wheel cloves - 4
Cardamom - 2
Cinnamon stick small inch
Bay leaves - 2
Salt to taste
Oil - 4 tbsp

Note :

1 Teaspoon (tsp) = 5ml
1 Tablespoon (tbsp) = 15ml

Before going to preparation :

Homemade garam masala powder consists of Coriander seeds 1 tbsp, Cumin seeds 1/2 tbsp, Poppy seeds 1/2 tbsp, Cardamom 2, Wheel cloves 4, Cinnamon stick small inch. Grind it all these ingredients in a food processor and keep aside
Clean chicken with water ( In water, add turmeric powder, some salt and few drops of lemon )
In cleaned chicken, add 1/2 tsp of salt, 1/2 tsp of turmeric powder, 1/2 tbsp of ginger garlic paste, 1/2 tsp red chilly powder. mix well and marinate it for 1/2 hour

How to make Mint Chicken Curry :

Heat oil in a non- stick pan over medium heat
Add wheel cloves, cardamom, cinnamon stick, bay leaves, fry it for 15 seconds
Add onions and green chillies, saute it till onion turns light shade
Add tomato pieces and close a lid
Add ginger - garlic paste, garam masala powder, red chilly powder, turmeric powder, stir until raw smell disappears
Add chopped mint and close the lid for 2 minutes
Now add marinate chicken and some salt, stir it and close the lid for few minutes
Add 2 cups of water (200ml) and cover with the lid
Remove the lid and taste it, if you want to require salt then add it now
Cook on medium flame until gravy thickens
Serve hot with the rice, roti, chapati, etc.,

Nutritional Value : Taken from Dies Dieter

Calories - 242
Total fat - 22 %
Sodium - 5 %
Calcium - 10 %
Cholesterol - 27 %
Vitamin A - 30 %
Vitamin C - 25 %
Iron - 250%
Protein - 22g
Carbohydrate - 3%

Please post your comments below...

Thank you

Chicken-65

2011-06-13T18:51:00.000-07:00

Chicken-65 Recipe

Mutton curry

2011-06-12T14:48:00.000-07:00

Mutton Curry Recipe

Preparation Time - 25 minutes

Ingredients :

Mutton - 500gms
Onions - 2 medium size, diced
Green chillies - 5, cut lengthwise
Fresh Ginger - Garlic paste - 1 tbsp
Garam Masala powder - 1 1/4 tbsp
Red chilly powder - 1 tbsp
Turmeric powder - 1 tsp
Salt to taste
Oil - 4 tbsp
Coriander leaves - chopped

Note :

1 Teaspoon (tsp) = 5ml
1 Tablespoon (tbsp) = 15ml
Garam masala powder consists of Coriander seeds - 1 tbsp, Cumin seeds - 1/2 tbsp, Poppy seeds - 1/2 tbsp, Wheel cloves - 5, Cardamom - 4, Cinnamon stick half inch and grind it all these ingredients in a food processor and keep aside

Method to make Mutton currry :

First, clean mutton with fresh water (In water add pinch of salt, pinch of turmeric powder, few drops of lemon juice )
In a cooker, heat oil over medium flame
Add onions, green chillies, mutton, some salt, turmeric powder - 1/2 tsp, ginger - garlic paste and close a lid for 7 minutes
Add Garam masala powder, Red chilly powder, saute it and close the lid for 5 minutes
Add 300ml of water and cover with the cooker lid, cook until 2 whistles
After, all the pressure evaporated, remove the lid
Taste it, if you want to require salt then you can add it now
Cook till it is done
Garnish with coriander leaves
Serve it with the pulav, white rice, chapati, Roti, etc.,

Nutritional Value : Taken from Lives Strong

Calories - 292, calories from fat 171.0
Sodium - 23%
Cholesterol - 24%
Iron - 0%
Vitamin A - 0%
Vitamin C - 0%
Protein - 61%
Carbohydrate - 0%
Calcium - 0%

Please post your comments below...

Thank you

Shrimp Pasta

2011-06-09T09:57:00.000-07:00

Shrimp Pasta Recipe

Ingredients :

Whole wheat pasta - 150gms
Shrimp - 200gms ( uncooked )
Onions - medium size 2, diced
Minced garlic - 1 tbsp
Black pepper - 1/2 tsp
Ginger - Garlic paste - 1 tbsp
Sun Dried Tomatoes - 3 tbsp
Basil Pesto - 2 1/2 tbsp
Fresh cheese - few, cut into cubes
Broccoli - small size, chopped
Capsicum - Green, Orange, yellow colors
Olive oil - 3 tbsp
Pinch of turmeric powder
Salt to taste
Olives - few (Optional)

Method to make Shrimp pasta :

In a pressure cooker, add pasta, some water and 1/2 tsp of salt, mix it cook until 2 whistles or cook till tender and keep aside
In a bowl, add cleaned shrimp, pinch of turmeric powder, pinch of salt, 1/2 tbsp of ginger - garlic paste cook until raw shrimp smile disappears ( Note : no need of water in it ) and keep aside
Over the medium flame, Heat olive oil in a non - stick pan and add minced garlic, stir it half minute and then add chopped onions, fry till it turns light shade
Add 1/2 tbsp of ginger, garlic paste fry it for 30 seconds
Add cooked shrimp, saute it for 2 minutes

Add chopped broccoli and colored capsicum pieces in to it, fry until capsicum are fully cooked

Now, add Sun dried tomatoes, and Basil pesto, saute it well
Add black pepper powder, olives, pinch of salt and cooked pasta into it, fix it well for one minute

Finally add cheese ( as per your taste) into it, mix it well

Serve it hot without any side dishes
It tastes too good

Note :

In broccoli, vitamin A and Vitamin C are very high
Calories are high in cheese

Nutritional Value : ( Taken from http://recipes.sparkpeople.com )

Calories 375
Total fat - 15.5g
Cholesterol - 210.8mg
Sodium - 978.6mg
Vitamin A - 38.4%
Vitamin C - 6.9%
Iron - 21.0%
Protein - 32.6mg
Carbohydrate - 24.2mg

Please post comments below...

Thank you

Plantain Fry (Aratikaya)

2011-06-08T11:27:00.000-07:00

Plantain Fry Recipe (Aratikaya koora)

Ingredients :

Plantain - medium size - 2, cut it in different shapes
Green chilly - 3, cut lengthwise
Red chilly - 1
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Ural dal - 1/2 tsp
Channa dal - 1/2 tsp
Turmeric powder - 1/4 tsp
Pinch of asafoetida powder
Few - curry leaves
Salt to taste
Sunflower oil - 2 tsp
Red chilly powder (Optional) - 1/2 tsp

Note :

1 Teaspoon (tsp) = 5ml
1 Tablespoon (tsp) = 15ml

Procedure :

Heat oil in a non-stick pan over medium flame
Add mustard seeds, cumin seeds, ural dal, channa dal, red chilly and asafoetida powder, saute till light shade
Add green chillies and turmeric powder, saute it
Add cut plantain and some salt, close a lid until plantain is fully cooked
Finally, add red chilly powder if required, fry it till raw smell disappears
Serve it with the sambar rice etc.,

Nutritional Value : (Taken from www.fatsecret.com )

Calories 68, calories from fat 32
cholesterol - 0%
Carbohydrate - 3%
Sodium - 0%
Protein - 0.4g
Vitamin A - 0%
Vitamin C - 6%
Calcium - 0%
Iron - 1%

Please post your comments below...

Thank you

Egg Fried Rice

2011-06-08T10:08:00.000-07:00

Egg Fried Rice Recipe

Ingredients :

Cooked plain rice - 2 1/2cups
Three eggs
Ginger - garlic paste - 1 tbsp
Curry leaves - few
Onion - 1 medium size, cut lengthwise
Green chilly - 4
Pepper powder - 1/2 tsp
Sunflower oil - 4 tbsp

Note :

1 Teaspoon (tsp) = 5ml
1 Tablespoon (tbsp) = 15ml

Method to make Egg fried rice :

Heat oil in a non - stick pan over medium flame
Add curry leaves, onions, green chilly, stir till it turns brown shade
Add ginger - garlic paste, fry till raw smell disappears
Now, break the eggs into it, mix well and allow to cook for 2 minutes
When the eggs are done, add cooked rice, salt and pepper powder into it, saute it well
Fry it 3 to 4 minutes
Garnish with the onions and tomatoes
Serve it without any side dishes
Very easy and tasty food

Nutritional Value : (Taken from www.caloriecount.about.com )

Calories - 299 calories from fat 206
Cholesterol - 200%
Carbohydrates - 2%
Sodium - 14%
Protein - 19.5g
Vitamin A - 20%
Vitamin C - 8%
Calcium - 8%
Iron - 21%

Please post your comments below...

Thank you

Pesarattu Omelette

2011-06-08T09:04:00.000-07:00

Pesarattu Omelette Recipe

Ingredients :

Moong beans mixture - 3 batters (as shown in pesarattu recipe)
Two eggs
Salt - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Small size onion - 1, diced
Finally chopped Coriander leaves
Oil - 1 tsp per pesarattu

Method to make pesarattu omelette :

Break the eggs in a bowl, add salt, turmeric powder, red chilly powder, diced onion, chopped coriander leaves, mix it
Now, add 3 batters of moong beans mixture, mix it well
Heat few drops of oil in a tawa over medium heat
Spread one cup of mixed batter and fry one side on medium flame till light brown shade
Add half tsp of ghee, if required and turn the other side
Add few drops of oil on the top area
After it done, repeat the above steps
serve it with the coconut chutney, tomato chutney, etc.,
You can make 4 pesarattu omelette

Note :

Less oil or ghee makes less calories diet

Nutrition Value (Taken from www.fatsecret.com ):

Calories 93 calories from fat 66
Cholesterol - 72%
Sodium - 4%
Proteins - 6.48g
Carbohydrates - 0%
Vitamin A - 7%
Vitamin C - 0%
Calcium - 3%
Iron - 5%

Please post your comments below...

Thank you

Pesarattu Dosa

2011-06-08T07:39:00.000-07:00

Pesarattu Recipe

Ingredients

Moong beans- 2 cups
Rice flour - 3 tbsp
Onions - 2 medium size, diced
Green chilly - 5,
Cumin seeds - 1 tbsp
Ginger - Inch
Garlic - 4 to 5 cloves
Salt to taste
Sunflower oil - 1 tsp per pesarattu
Required water - 400ml
Ghee (optional)

Note:

Teaspoon (tsp) = 5ml
Tablespoon (tbsp) = 15ml
1 cup = 100gms

Before going to preparation

Soak moong beans into the water for whole night or 8 hours

Preparation to make pesarattu Dosa

In a food processor, add green chillies, cumin seeds, ginger and garlic, grind it well
In a wet grinder, add soaked moong, salt as required and some water, grind until it becomes smooth

Now add ginger,garlic,chillies paste, rice flour and some more water in it, stir into a smooth batter and keep aside for 3minutes
Smear the heated tawa with oil over medium flame
Spread 1 cup of batter on tawa and few onions diced, fry one side on medium heat till golden brown in color
Add few drops of ghee if required, flip and cook the other side adding another half tsp of oil

Rub the tawa lightly with a damp cloth and repeat the above steps
Serve it hot with the coconut chutney, coriander chutney etc.,
You can make 22 pesarattu

Note :

Less oil makes less calories diet

Nutritional Value ( Taken from Calorie Count ) :

Calories - 133, calories from fat 44
Protein - 13%
Iron - 11%
Carbohydrate - 6%
Calcium - 4%
Sodium - 1%
Vitamin A - 1%
Vitamin C - 3%
Cholesterol - 0%

Please post your comments below...

Thank you

Shrimp curry with sorrel leaves/Gongura

2011-06-06T12:44:00.000-07:00

Shrimp curry

Ingredients

Shrimp - 500 gms (Uncooked)
Sorrel leaves - 1 bunch
Medium size Onions - 2, diced
Green chillies - 4, cut lengthwise
Fresh ginger - garlic paste - 1 tbsp
Garam Masala powder - 1 1/4 tbsp
Red chilli powder - 1 tbsp
Turmeric powder - 1/2 tsp
Salt to taste
Canola oil - 4 tbsp

Note:

Teaspoon (tsp) = 5 ml
Tablespoon (tbsp) = 15 ml

Before going to preparation

House made garam masala powder contains Coriander seeds - 1 tbsp, Cumin seeds - 1/2 tbsp, Poppy seeds - 1/2 tbsp, Cinnamon stick half inch, Wheel cloves - 6, Cardamom - 4. In a blender, add all these ingredients, grind it well and keep aside.
Clean the sorrel leaves (Gongura) and chop it. Mix gongura, pinch of turmeric, pinch of salt and some water in a microwave bowl, keep it in a microwave and cover partially, cook on high power for 7 - 8 minutes or until gongura is fully cooked. Mash it and keep aside.

In a bowl, add cleaned shrimp, pinch of turmeric powder, pinch of salt, 1/2 tbsp of ginger - garlic paste cook until raw shrimp smell disappears. ( No need to add water in it )
While stirring shrimp it release a lot of water

How to make shrimp curry with Gongura

In a pressure cooker, heat oil over medium flame
Add diced onions and slitted green chillies, stir it till onions turns to golden brown
Add cooked shrimp fry it for 2 minutes
Add ginger - garlic paste, red chilly powder, garam masala powder, saute it until raw smell disappears
Add 2 cups of water and cover with the cooker lid, cook until 2 - 3 whistles
After all the pressure evaporated, remove the lid
Taste it if you want to required salt then add it
Now, add 5 - 6 tbsp of mashed sorrel leaves into it, mix it well
Cook till all the water evaporated
Serve it with the chapati, rice, paratha, etc.,

Nutritional Value : Taken from Calorie Count

Calories 190, calories from fat 54
Sodium - 30%
Cholesterol -25%
Carbohydrates - 7%
Vitamin A - 210%
Vitamin C -170%
Iron - 20%
Calcium - 10%
Protein -14.0g

Please post your comments below...

Thank you

Cauliflower curry with Bengal gram

2011-06-06T08:21:00.000-07:00

Cauliflower Curry Recipe

Ingredients

Cauliflower - 1, chopped
Split Bengal gram ( Senaga Pappu ) - 1 1/2 tbsp
Large size Onion - 1, diced
Green chillies - 4, cut lengthwise
Cumin seeds - 1/2 tsp
Coriander powder - 1/2 tbsp
Red chilli powder - 1/2 tbsp
Turmeric powder - 1/2 tsp
Garlic paste - 1/2 tsp
Chopped Cilantro
Salt to taste
Vegetable Oil - 3 tbsp

Note :

Teaspoon (tsp) - 5ml
Tablespoon (tbsp) - 15ml

Before preparation

Soak bengal gram into the water for one hour

Preparation to make Cauliflower curry

Heat water (150ml) in a bowl and add soaked bengal gram, cook for 12 minutes or until it is done and keep aside
In Vegetable oil, add cumin seeds, saute till light shade
Add and fry the onions, green chillies over medium high flame for 3 - 4 minutes
Add cauliflower, cooked bengal gram and pinch of salt, cover a lid another 10 minutes
Remove the lid and add coriander powder, red chilli powder, turmeric powder and garlic paste, saute it well and close the lid about 2 minutes
Now add 150ml of water and again cover the lid for 2 minutes
Open the lid, taste it if you want to required salt then you can add it
cook until all the water evaporated
Finally, garnish with cilantro leaves
You can serve it with the chapati or rice

Note :

Bengal gram contains high in protein and iron

Nutritional Value : ( Taken from Spark Recipes )

Calories - 64.5
Total fat - 3.9g
Cholesterol - 0.0mg
Vitamin A - 6.3%
Vitamin C - 68.7%
Iron - 3.4%
Protein - 2.4g
Sodium - 30.7mg
Carbohydrates - 6.8g
Calcium -3.2%

Please post your comments below...

Thank you

Shrimp curry with Lady's finger

2011-06-03T13:35:00.000-07:00

Shrimp curry Recipe

Ingredients :

Shrimp - 500gms (uncooked)
Lady's finger - 250 gms, sliced
Medium size Onions - 2, cut into small pieces
Green chillies - 4, cut lengthwise
Fresh Ginger-garlic paste - 1 tbsp
Red chilli powder - 1 tbsp
Garam masala powder - 1 1/4 tbsp
Turmeric powder - 1/2 tsp
Coriander leaves - chopped
Salt to taste
Oil - 4 tbsp

Note :

House made garam masala powder contains Coriander seeds - 1 tbsp, Cumin seeds - 1/2 tbsp, Poppy seeds - 1/2 tbsp, Cardamom-4, Wheel cloves-6, Cinnamon stick half inch. Grind it well and keep aside.
In a bowl, add cleaned shrimp, pinch of turmeric powder, pinch of salt, 1/2 tbsp of ginger - garlic paste cook until raw shrimp smell disappears ( Note : no need of water in it )

While stirring shrimp, it releases a lot of water

Procedure to make shrimp curry :

Heat oil in a non-stick pan over medium heat
Add onions and green chillies, fry it till turns to golden brown
Add ginger - garlic paste, saute it till raw smell disappears
Add lady's finger, saute and close a lid for 3 - 4 minutes
Now, add cooked shrimp in it
Add turmeric powder, red chilli powder, garam masala powder, some salt, fry it and close the lid for about 3 - 4 minutes
Add 3/4cup of water in it and close the lid for 5 minutes
Remove the lid and taste it, if you want to required salt or red chilli powder then you can add it now.
Again close the lid and cook until all the water evaporated
Finally, garnish with chopped coriander leaves
Serve it with the rice.

Nutritional Value : Taken from Calorie Count

Calories 190, calories from fat 54
Sodium - 30%
Cholesterol -25%
Carbohydrates - 7%
Vitamin A - 210%
Vitamin C -170%
Iron - 20%
Calcium - 10%
Protein -14.0g

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Pongal

2011-06-03T09:39:00.000-07:00

Pongal Recipe

Ingredients :

Rice - 1 cup
Moong dal - 1/2 cup
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Cashew nuts - 1/4 tsp
Black Peppercorns - 1/2 tsp
Red chillies - 2
Green chillies - 2
Curry leaves - few
Ghee - 3 tbsp
Salt to taste

Note:

1 cup = 100 gms
Teaspoon (tsp) = 5 ml
Tablespoon (tbsp) = 15 ml

Procedure to make Pongal :

Heat 1 tbsp of ghee in a pan and add moong dal, fry it till a light flavour
Mix the dal with the rice and salt to taste, add 3 1/2 cups of water (350ml)
Cook it in a pressure cooker until 2 whistles
Again heat 2 tbsp of ghee in the same pan over medium flame
Add Mustard seeds, cumin seeds, cashew nuts, peppercorns, red chillies, green chillies and few curry leaves one after the other, saute it
Finally add cooked rice mixture and mix it well
For good taste, you can add one more tbsp of ghee in it
Serve it with coconut chutney

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Sambar

2011-06-02T17:32:00.000-07:00

Sambar Recipe

Ingredients :

Chicken Fry

2011-06-01T18:13:00.000-07:00

Chicken Fry Recipe

Ingredients :

Chicken - 500 gms
1 Onion sliced
Red Chilly powder - 1 tbsp
Fresh Ginger, Garlic, 3 green chillies paste - 1 tbsp
Turmeric powder - 1/2 tsp
One egg
One lemon
Curry leaves - few
Coriander leaves - chopped
Salt to taste
Oil as required
Garam Masala powder - as shown below

Note :

1 Teaspoon (tsp) = 5ml
1 Tablespoon (tbsp) = 15ml

Procedure to make Homemade Garam masala powder :

It consists of coriander seeds - 1 tsp, cumin seeds - 1/2 tsp, cardamom - 2,cinnamon stick half inch, whole cloves - 4, white poppy seeds - 1 tsp. Grind it all these ingredients in a food processor and keep aside

Procedure to make Chicken Fry :

First, clean chicken with fresh water (In water, add 1/4 tsp salt, 1/4 tsp turmeric powder, 4 drops of lemon)
In chicken, add 1/2 tsp salt, 1/2 tsp turmeric powder, ginger - garlic - chilli paste - 1/2 tbsp, egg without yolk, 1 tbsp curd, 4 drops of lemon juice. Mixed it well, leave it for 1 hour
Heat oil in a non-stick pan
Add curry leaves and sliced onions
Saute it till onions turn brown color
Add Garam masala powder and red chilly powder, fry it and close a lid for 5 minutes or until raw smell disappears.
Remove the lid and add 100ml of water
After 10min, add chicken and salt, mix it well and close the lid
Cook until it is done
Finally add coriander leaves
It tastes spicy

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Semiya Upma (Quick Breakfast)

2011-06-01T11:54:00.000-07:00

Semiya Upma Recipe

Ingredients :

Vermicelli semiya - 1 cup
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Cashew nuts -1 tsp
Red chillies - 2
Green chillies - 2, cut lengthwise
Curry leaves - few
Coriander leaves, chopped
Ghee - 1 tsp
Oil - 1 tsp
Water - 3 cups
Salt to taste

Note:

Teaspoon (tsp) - 5ml
Tablespoon (tbsp) - 15ml

Procedure to make Semiya Upma :

Heat ghee in a non-stick pan over medium flame
Add 1 cup of semiya, fry it until light golden brown and keep aside
Heat oil in the same pan, add mustard seeds, cumin seeds, urad dal, channa dal, cashew nuts, red chilli and saute it till golden shade
Add curry leaves and green chillies, fry it for half minute
Add 3 cups of water, boil it for few minutes
In that add semiya and salt to taste, mix it well
Cover with a lid for 3 minutes until semiya cook completely
Finally garnish with coriander leaves
Serve it with any pickle

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Kheema Curry

2011-06-01T10:27:00.000-07:00

Kheema Curry Recipe

Ingredients :

Kheema-1/2 kg(Minced mutton)
Two Eggs
Medium size onions-3, sliced
Green Chillies-4, sliced lengthwise
Ginger-Garlic paste-1 tbsp
Red Chili powder-1 tbsp
Turmeric powder-1/2 tbsp
Masala powder-1 1/4 tbsp
Garlic-6 cloves
Finely chopped coriander leaves
Water 2cups
Oil- 4 tbsps
Salt to taste

Note :

Here, Masala powder consists of Coriander powder-1/2 tbsp, Cumin powder- 1/4 tbsp, cardamom-2, cinnamon stick half inch, whole cloves-3, white poppy seeds-1/4 tbsp. Grind it well.
Clean kheema with fresh water 2times. In that add turmeric 1/4 tbsp, salt 1/4tbsp and few drops of lemon juice.

Procedure :

First, boil eggs with salt in a bowl for 15minutes and keep aside
Heat 1tbsp of oil in a pressure cooker, add eggs and turmeric powder 1/4 tbsp, fry it well and place aside
Again add 3 to 4 tbsps of oil in the cooker over medium flame
Add sliced onions and green chillies, saute it for 3minutes
Add kheema, ginger-garlic paste, turmeric powder 1/4 tbsp, saute and cover with a lid for about 10minutes
Now add masala powder-1 1/4tbsp, Red chili powder-3/4 tbsp, salt and again place the lid till the raw smell disappears
Add 2 cups of water and close the lid, pressure cook until 2 whistles
Once all the valve pressure is released. Remove the lid
Now add eggs and garlic cloves and cook it for 3minutes
Once all the water is evaporated and garnish with coriander leaves
Serve with rice, chapati, etc...

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Semiya Kheer

2011-05-31T11:19:00.000-07:00

Semiya Kheer (Payasam) Recipe

Ingredients:

1 cup of vermicelli semiya
2 cups of milk
2 Tablespoon of ghee
1/2 Tablespoon of cardamom powder
Cashew nuts-6
Almonds-6
kismis-6
1/2 cup of sugar( as per your taste)

Procedure:

Heat the ghee in a pan over medium flame.
Add cashew nuts, almonds and kismis and fry till gold brown. Remove from pan, keep aside.
In the same pan, toast the vermicelli semiya till a light brown shade. Remove from pan and keep aside.
Now add milk in the same pan and boil it for 5minutes
Add semiya and let it cook completely.Until the milk is slightly thickened.
Then add sugar and cardamom powder over medium heat and cook it for 3minutes
Finally add cashew nuts, almonds and kismis and switch off the stove.
It taste good in both warm and chilled.

Note:

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