Recipe Den

Beans Fry

noreply@blogger.com (Sabita Sagi) — Wed, 20 Apr 2011 17:42:00 +0000

A simple green beans stir fry that goes super with sambar.

Ingredients:

Beans - 250gms chopped into 1" pieces

Grated coconut - 3tbsp

Oil - 2tbsp

Green chillies - 2 slit

Red Chillies - 1

Urad Dal - 1tbsp

Garlic - 2 crushed

Jeera - 1tsp

Method:

-Take the beans and boil them for 5 min with little salt.

-Heat oil , add the ingredients for tadka.

-Add the beans, salt and turmeric and fry till beans are done , around 10 min.

-Once the beans are cooked add the coconut and fry another 5 min.

-Serve as a side along with sambar

Bread Cutlet

noreply@blogger.com (Sabita Sagi) — Thu, 07 Apr 2011 13:50:00 +0000

I was browsing for some quick and delicious snacks and came across this recipe at 4th Sense Cooking. Loved the curd which gives a very tangy taste to these cuties :) the pictures looked so tempting that i made it immediately and my little girl just loved them a lottt.

So do check the recipe and try it , work the try as its very quick.

Bottle Gourd Chutney (Anapagaya Chutney)

noreply@blogger.com (Sabita Sagi) — Thu, 07 Apr 2011 12:00:00 +0000

Step-by-Step Picture Recipes have been in my thought from a long time , but never tried them out. Today morning when i was making this yummy chutney i decided will take pictures of every step and start of this style of posting. So here it is.

Ingredients:

Bottle Gourd - 1 and half cups chopped.
Tomato - 3 medium chopped
Green Chillies - 3-4 chopped (adjust acc. to your taste)
Pudina - half cup
Chana Dal - 2 tbsp
Coriander Seeds - 2tbsp
Jeera - 1 tsp
Garlic - 2 crushed
Tamarind - small lemon size
Curry Leaves - 4 sprigs
Oil - 4tbsp

For Tempering:
Oil - 1tsp
Chana dal - 1tsp
Mustard seeds - 1tsp
Garlic - 2 crushed
Curry leaves -2 sprigs

1) Heat oil , once hot add the bottle gourd pieces , add pinch of turmeric and little salt and fry till it is completely cooked.
2) Add little oil , once hot add the chopped chillies and tomato and cook till it is mushy.

3) Take the pudina and fry for 20-25 sec`s and keep aside.

4) heat 1 tbsp of oil in a small kadai , add the chana dal , fry for 1 min then add dhania seeds , jeera , crushed garlic , tamarind and red chillies and fry till a nice aroma comes.
5) Let the masala cool. First grind the masala to a fine powder , then add the pudina and tomato , grind once again to a paste , finally add the bottle gourd and grind well.

6) Heat oil , add garlic and fry 30sec , now add the rest of tempering ingredients and add to the chutney.

7)Serve with hot rice and ghee.

Kadala Curry

noreply@blogger.com (Sabita Sagi) — Sat, 30 Oct 2010 02:10:00 +0000

Kadala Curry the famous dish of Kerala has been on my to do list from a very long time , everytime i soak the black chana and boil them we all finish them up as a snack. So when i decided to make chapathi i made my mind not to finish the chana and we succeeded , here is the delicious Kadala Curry we enjoyed with hot hot chapathi's.

Ingredients:

Black Chana- 1 nd half cup (soaked for 5 hrs and boiled with salt)

Onion - 1 big finely chopped

Tomato - 1 big

Coconut - 3tbsp

Curry Leaves- few sprigs

Oil- 2 tbsp

Jeera - 1tsp

Ginger Garlic Paste - 1tbsp

Coriander Powder- 1tsp

Red Chilli Powder- 1 tsp

Garam Masala- 1 tsp

Haldi- 1/4th tsp

Salt- acc to taste

Method:

- Make a fine paste of tomato and coconut.

-Heat oil , add the jeera and curry leaves, now add the ginger garlic paste and fry for 2 min till the raw smell goes.

-Add onions and cook for 5 min till the onions turn lite brown , add salt and haldi cook for another 2-3 min , if the mixture becomes dry add a few spoons of water.

-Add tomatoes and cook till the tomatoes are well done.

-Add the remaining powders and cook for another 3-4 min till they blend well.

-Add boiled chana and mix well. Wait for 5 min and add 3 cups of water and cook till a desired consistency is acquired.

-Serve hot with chapathi.

Gulab Jamun

noreply@blogger.com (Sabita Sagi) — Wed, 06 Oct 2010 12:07:00 +0000

Follow the recipe behind the MTR Gulab Jamun mix to get these soft and mouth watering gulab jamuns.

Picture Courtesy: Google

Egg Capsicum Curry

noreply@blogger.com (Sabita Sagi) — Wed, 06 Oct 2010 11:33:00 +0000

We were served this dish at one of our relatives house , we were surprised as we didnt know we can add capsicum to an egg curry , so tried it out and it turned out nice and tasty.

Ingredients:
Egg- 3 hard boil and make few slits
Onion - 1 large, finely chopped
Tomato - 1 medium, finely chopped
Capsicum - 1 large , chopped into medium chunks
Ginger garlic paste- 1 tbsp
Oil - 2tbsp
Jeera - 1tsp
Salt- acc to taste
Haldi - 1/4th tsp
Garam masala powder - 1tbsp
Red chillie powder - 1/2 tsp

Method:
-Heat oil add the jeera and fry for 1 min , now add the ginger garlic paste and fry for 2 min till raw smell goes.
-Now add the onions , tomato salt and haldi and fry till you get a nice thick gravy ,will take about 5-10min.
-Add the garam masala powder and red chilli powder and cook for another 3-4 min.
-Now add the eggs and fry for 5min , add few spoons of water if the gravy startes to stick tothe bottom.
- After 5 min add 1/2 cup of water closethe lid and cook till all the water evaporates.
-Now add the chopped capsicum, close the lid and cook for 2 min.
-See to it that the capsicum dont loose their crunchyness.
-Serve hot with rice.

Kadhai Paneer

noreply@blogger.com (Sabita Sagi) — Wed, 06 Oct 2010 11:10:00 +0000

Another recipe from Sailu of Sailus Food. Had this yummy dish with hot hot phulkha's. Thanks once again Sailu for such amazing recipes.

Gobi Fry

noreply@blogger.com (Sabita Sagi) — Tue, 05 Oct 2010 16:57:00 +0000

A simple stir fry of Gobi that goes great with rasam or sambar. It is so quick that its ready in less than 10min excluding the chopping ;)

Ingredients:
Gobi - cut into medium size florets and washed in salt water 2 cups
Oil- 2 tbsp
Green Chillies- 2 slit
Jeera- 1tsp
Curry Leaves- 2sprigs
Salt- acc to taste
Haldi - 1/4th tsp
Red Chilli powder - 1/2 tbp
Dhania powder - 1/2 tbsp
Coriander- 1/2 bunch finely chopped

Method:
-Heat oil , add the jeera and let them splutter.
-Now add the curry leaves , gobi, green chillies ,salt and haldi.
-Place a lid and leave it for 2-3 min. Open the lid and cook till all the water evaporates.
-After all theliquid has gone add the red chilli powder , dhania powder and stir, cook for 2-3 more min.
-Switch off the stove add the chopped coriander and serve with rice.

Thotakura (Amaranth Leaves) Curry

noreply@blogger.com (Sabita Sagi) — Tue, 05 Oct 2010 14:57:00 +0000

Leafy vegetables are so innovative , we can make dal , pulusu , curry and even ad them with chicken or mutton. Today i made a simple curry with fresh thotakura that i got from a vendor who comes in the morning with loads of fresh greens everyday.

Ingredients:

Thotakura - cleaned and chopped 3 cups packed

Onion - 1 medium finely chopped

Green Chillies - 3-4 sliced (acc to your taste you can adjust the number)

Curry Leaves - 2 sprigs

Milk - 1 cup

Water - 2 cups

Oil- 2 tbsp

Mustard Seeds - 1tsp

Jeera - 1 tsp

Garlic - 2 cloved crushed

Haldi powder - a little

Salt - acc to taste

Method:

-Heat oil add the garlic and fry till it turns brown , now add the mustard seeds , jeera and red chillies , fry for 2 min.

-Add the curry leaves , green chillies and onions and fry till the onion just start to brown.

-Now add the thotakura and stir well and coo for 10 min till the water evaporates.

-Add turmeric and salt and cook for another 2 min.

-Mix 2 cups of water in the milk and add to the curry.

-Cover with lid and cook till all the liquid evaporates and a nice thick gravy is left.

-Serve with Rice.

With the same procedure we can also make Spinach Curry.

Rasgulla

noreply@blogger.com (Sabita Sagi) — Tue, 05 Oct 2010 14:31:00 +0000

In our house no one has a sweet tooth , we do sometimes indulge ourselves in ice creams but not sweets. I like Bengali Sweets like Rasgulla and Rasmalai. From a long time this sweet was on my to do list but today i decided to make it. This Rasgulla recipe is from Sailu of Sailus Food. Just followed it and they turned out so nice and yummy that i couldn't stop myself and ate a couple before they even cooled :)

Alphabet Dosa

noreply@blogger.com (Sabita Sagi) — Sat, 25 Sep 2010 06:25:00 +0000

My little girl wanted her dosa in different alphabet shapes at any cost today. She told me last night before going to bed " amma you said you will make alphabet dosa i want them tomorrow" didnt want to dissapoint her and i had the batter ready.

She was sooo happy seeing them within a few minutes the plate was empty.Kids are totally unpredictable....hehehe :)

Forgot about the batter part , its the regular dosa batter
1 cup urad dal
2 cups rice
1 tbsp methi seeds
all these washed and soaked for 6-7 hrs.
grind all these into a fine paste , when the batter is just done add washed poha to the batter and continue grinding till all the lumps dissapear.
ferment overnite and its ready.

Have a nice weekend.

noreply@blogger.com (Sabita Sagi) — Wed, 22 Sep 2010 15:31:00 +0000

Its been really long since i posted anything on my blog , i was trying recipes from fello bloggers but didnt take any pictures as we all were busy in tasting and enjoying the yummy dishes.
Here is the list of all the dishes i tried out from different blog. I thank all the bloggers who posted such wonderful recipes for all of us to try and enjoy.

Cabbage Pepper Kootu by Vaishali of Earthvegan

Vegetable Rice by Srivalli of Cooking4allseasons

Chidambaram Gotsu by Laavanya of Cookery Corner

Chicken Roast by Kamala of Harish-Nandu

Masala Borugulu by Prasu of My Culinary World

Khasta Kachori Chaat by Sailu of Sailus Food (made this from store bought kachori's)

Allam Pachadi by NS of My Experiments with Food

Aloo Tamatar Sabzi by Srivalli of Cooking4allseasons

These are a few links for now. Will post more in my next post.

Oats Uttappam

noreply@blogger.com (Sabita Sagi) — Mon, 24 May 2010 09:26:00 +0000

All of us know about the benefits of eating oats , this oats utappam is an interesting recipe that i found from Pratibha of The Chef and Her Kitchen, we enjoyed it soo much that we decided to make oats utappam instead of the regular utappam. Made peanut chutney which complimented the utappam very well and was yummy. I followed the above recipe step-by-step from the source. Thank You Pratibha for the tasty recipe.

Makeover Over

noreply@blogger.com (Sabita Sagi) — Mon, 24 May 2010 09:18:00 +0000

This is my blog's new avatar friends , hope you all will like it :)

Makeover Time......

noreply@blogger.com (Sabita Sagi) — Sun, 16 May 2010 16:52:00 +0000

I think its time my blog get's a much needed makeover , so friends please bear with me as i experiment with different stuff till i find the perfect one for my blog :)

Kachori Chaat

noreply@blogger.com (Sabita Sagi) — Wed, 28 Apr 2010 16:57:00 +0000

Ingredients:
Peas(white or green) soaked and boiled - 2 cups
Kachori - 3-4 ( store bought)
Onion- 1 big finely chopped
Coriander - 1 bunch finely chopped
Sweet chutney - 1 cup ( i used bhel puri sauce which is sweet)
Green chutney - 1/2 cup
Red Chilli Powder - as required
Garam Masala Powder - as required
Salt - as required

Method:

- Heat the peas.

-Take a wide bowl , crush the kachori , add the hot peas , sweet chutney , green chutney , red chilli powder , garam masala and salt.

-Garnish with onion and coriander and serve.

Capsicum Fry

noreply@blogger.com (Sabita Sagi) — Wed, 28 Apr 2010 16:48:00 +0000

This recipe is very easy to make , it takes about 15 min from start to end , isin't it quick. It goes well as a side dish for rasam or sambar , so do try it.

Ingredients:
Capsicum - 3 large
Oil - 2tsp
Jeera - 1tsp
Besan - 3tsp
Red Chillie Powder - 1tbsp
Haldi - 1tsp
Salt acc to taste

Method:
-Cut the capsicum into 1" pieces.
-Heat oil add jeera and curry leaves.
-Now add the capsicum and fry for 3-4 min , be careful not to loose the cruncyness of capsicum.
-Mix the dry ingredients well and add to the capsicum.
-Fry for 5 min till the raw smell goes.
-Serve as a side dish with rasam or sambar and rice.

Gongura Mutton

noreply@blogger.com (Sabita Sagi) — Wed, 28 Apr 2010 16:28:00 +0000

Sorry everyone i did not post anything on my blog from a long time , been extremely lazy in posting and thanks to the games in facebook that i got addicted to i spend most of the time playing them. But now i have decided its high time i should start posting recipes that have been pending from a very long time. So here i am staring off with a classic recipe of Gongura Mutton , the recipe is a combination of my cousin's recipe and sailu's recipe to make this yummy curry. Here is the recipe.

Ingredients:
Mutton - 1 lb
Gongura - 2 cups
Onion - 1 large chopped
Curd - 1 cup
Green Chillies - 3-4
Dhania Powder - 1 tbsp
Haldi - 1/2 tsp
Ginger Garlic paste - 1 tbsp
Garam Masala Powder - 1 tbsp
Oil - 5 Tbsp
Jeera - 1 tsp
Curry Leaves - 3 sprigs
Salt - acc to taste

Method:
-Heat water , add the gongura leaves , boil them for 2 min and keep aside.
-Take rest of the ingredients except oil , jeera and curry leaves to marinate mutton.
-Marinate mutton for 1/2 hr.
-Heat oil in a pressure cooker , add jeera and curry leaves let them splutter , now add the marinated mutton and cook for 15-20 min.
-After 20min add the boiled gongura leaves and cook for 5 min , add 2 cups of water , close the lid and cook for 4-5 whistles.
-Serve with white rice or pulao.

Paneer Bhurji for JFI Paneer

noreply@blogger.com (Sabita Sagi) — Tue, 10 Nov 2009 15:54:00 +0000

Ingredients:

Grated Paneer - 1 cup

Chopped Onion - 1 medium

Chopped Tomato - 1 medium

Chopped Green Chilli - 2

Cubed Capsicum - 1 large

Turmeric - 1/4th tsp

Salt - as required

Oil - 2 tbsp

Jeera - 1tsp

Mustard seeds - 1tsp

Curry Leaves - 2 sprigs

Method:

-Heat oil , add the mustard seeds , jeera , curry leaves , onion and green chillis and cook till onions turns light brown.

-Add the tomatoes , salt and turmeric and cook till tomatoes get mashed well.

- Now add the capsicum and cook for 2 min , take care the crispiness of capsicum dosent go.

-Add the paneer and mix well.

-Cook for 5 min and serve with roti.

This is my entry for JFI-Paneer being hosted by Trupti of The Spice Who Loved Me

Thanks to Indira of Mahanadi who started off this Web Event JFI

Bendakaya Pulusu Kura (Bhindi in Tangy Tamarind Sauce)

noreply@blogger.com (Sabita Sagi) — Wed, 04 Nov 2009 12:16:00 +0000

Ingredients:

Bhindi - 1lb chopped into big pieces

Onion - 2 medium chopped finely

Green Chillis - 2 chopped

Tamarind - lemon size

Curry Leaves - 2 sprigs

Jeera - 1tsp

Mustard Seeds -1 tsp

Garlic - 3-4 crushed

Methi seeds - 15-20 roasted and powdered

Red Chilli Powder - 1 and 1/2 tsp

Haldi Powder - 1/2 tsp

Salt as required

Oil - 2tbsp

Method:

-Soak the tamarind in luke warm water and extract 2cups of tamarind juice.

-Heat oil add the garlic and let it turn brown , now add the jeera , mustard seeds and curry leaves.

-Now add the onions and green chillis and cook for 2-3 min. After 2-3 min add the haldi powder and salt and cook for another 5-7 min.

-Now add the red chilli powder and cook for 2-3 min. Add 2-3 tbsp of water if the mixture becomes dry.

-Add the bhendi pieces and mix well till the mixture coats the bhindi well.

-Cook for 10 min.

-Add the tamarind extract and methi powder and cook till all the water is absorbed and a nice gravy is left.

-Serve with rice.

Note: For the above curry you can also substitue Bottle Gourd/ Ridge Gourd/ Raw Banana/ Tindora /Boiled Egg also.

Pepper Chicken Fry

noreply@blogger.com (Sabita Sagi) — Wed, 04 Nov 2009 12:11:00 +0000

Ingredients:

Chicken - 1lb

Onion -1 big coarsly chopped

Green Chillis - 5-6 chopped into big pieces

Curry Leaves - 3-4 sprigs

Pepper Powder - 2 tsp

Garam Masala - 1/4th tsp

Haldi - 1/4th tsp

Ginger Garlic paste - 1tsp

Salt - acc to taste

Oil - 3tbsp

Method:

-Take the chicken clean it well and add all the ingredients except oil and leave it aside for 15-20 min for marination.

-Heat oil in a pan once hot all the chicken and fry till the chicken is cooked well on all the sides and it turns nice brown in color.

-Serve hot with rice or roti's.

Rajma for JFI-Rajma

noreply@blogger.com (Sabita Sagi) — Fri, 23 Oct 2009 09:03:00 +0000

Ingredients:

Rajma - 1 tin

Onion - 1 big chopped coarsly

Tomato - 1 big finely chopped

Rajma Masala - 2 tbsp

Oil/Butter - 2tbsp

Salt as required

Turmeric Powder - 1/2 tsp

Red Chilli Powder - 1tsp

Green Chillis - 2 slit

Shahi jeera - 1tsp

Method:

-Heat oil/butter , add the shahi jeera and fry for 30 sec's.

-Add the onions , green chillis and tomato and fry for 2 min.

-Now add the turmeric and salt and cook till the toamtoes are mashed well.

-Add the red chilli powder and rajma masala and very little water and cook for another 3min.

-Add the rajma and cook for 5 min.

-Add 1 cup of water and cook till done.

-Garning with coriander leaves and serve with basmati rice or roti's or phulkha's.

This is my entry for JFI Rajma hosted by Divya Vikram of Dil Se.

Indira of Mahanandi is the creator of this wonderful JFI event.

Quick Mutton Curry

noreply@blogger.com (Sabita Sagi) — Wed, 21 Oct 2009 14:53:00 +0000

Ingredients:

Mutton - 1lb

Onion - 1 chopped into big pieces

Green chillis - 3 slit

Oil- 3 tbsp

Salt - as required

Turmeric Powder -1 tsp

Red Chilli Powder - 1 tbsp

Dhania Powder - 2 tsp

Kasoori Methi - 2tsp

Roasted Jeera Powder - 1tsp

Garam Masala - 1tsp

Curry Leaves - 3 sprigs

Method:

-Since this is for a lazy sunday morning lunch , i marinated the mutton with all the ingredients except onion,green chillis and oil , the previous night.

-Heat oil , add the jeera and curry leaves.

-Now add the onions and green chillies and fry till onions turn brown.

-Now add the marinated mutton and cook till the mutton is dry after cooking it cooks in its own juices.

-Once the mutton is dry add 1 cup of water and close the cooker.

-Cook for 4-5 whistles.I cook for 4-5 whistles for my little one so that she can chew the mutton quickly.

-You can cook for 3 whistles which will be enough.

-Now serve hot with roti's or phulkha's or rice or biryani.

Sprouts and Alu Bhaji with Pav

noreply@blogger.com (Sabita Sagi) — Wed, 21 Oct 2009 14:43:00 +0000

Ingredients:

Sprouts - 1 cup (i used moong sprouts but we can even use mixed sprouts)

Alu- 1 big boiled and cubed

Oil- 2 tbsp

Salt - as required

Turmeric Powder - 1 tsp

Red Chilli Powder - 1tsp

Jeera -1 tsp

Dhania Powder - 2 tsp

Jeera Powder - 1/2 tsp

Garlic paste - 1 and 1/2 tbsp

Garam Masala - 1/4th tsp

Sugar - 1/2 tsp
Finely chopped onions mixed with coriander leaves for Garnish.

Method:
-Heat Oil , add the jeera , once they splutter add the sprouts,alu, garlic paste,salt and turmeric and cook for 5 min.

-Now add the rest of the powders , mix well and cook for a further 5-10min , if the mixture becomes dry add little water so that the masala dosent burn.

-Add 3 cups of water and let cook till sprouts are tender.

-Garning with finely chopped onions , lemon wedge and coriander leaves and serve with warm pav.

-Heat butter on a pan and slice the pav buns and fry till brown.

Pesara Dosa - Upma

noreply@blogger.com (Sabita Sagi) — Mon, 07 Sep 2009 13:47:00 +0000

Picture in this post..surprised this is an old picture that i found
in my laptop while browsing through some folders this combo is also very tasty and equally yummy like the all time favourite pesarettu-upma , i posted pesara dosa already which you
can check. For upma follow this method.

Ingredients:

Upma Rava - 1 cup

Onion - 1 small finely chopped

Ginger -1" finely chopped

Green chillies - 2 finely chopped

Coriander - 1/2 bunch finely chopped

Mustard seeds - 1tsp

Jeera - 1tsp

Chana dal - 1tbsp

Curry Leaves - 2 sprigs

Method:

-Heat oil , add the chana dal and fry for 1 min , now add the mustard seeds , jeera and curry leaves.

-Add the onions , ginger and green chillies and fry for 30 sec's.

-Raw smell of the ginger and green chillies should not go away.

-Add 3 cups of water and salt , let boil.

-Once the water boils add the rawa and let cook till done.

-Once done add the chopped coriander and mix well.

Upma should be very soft so add little water if upma becomes hard.

Making the Pesara Dosa:

Prepare the upma and keep it aside

Make the pesara dosa as per the instructions and after adding oil take a spoonfull of upma and spread it well on the dosa , wait till the dosa cooks , do not flip the dosa to the other side.

Enjoy the dosa , with yummy ginger pickle.