Mama's World

Potato salad

2012-02-03T22:36:00.003+05:30

Ingredients

Potatoes, Cubed or wedges 2 large

Chilli flakes 2 tspn

Oregano 1 tspn

Olive oil 1 tbspn

Salt as per requirment

Method

Micowave on high the cubed potatoes drizzled with olive oil and salt for 5 minutes

Alternately, may deep fry in oil to cook the potato wedges/cubes

Sprinkle chilli flakes oregano and adjust the salt

Transfer into serving plate, eaten as a snack.

Caulflower and Peas (Gobbi Mattar subji )

2012-02-03T22:33:00.003+05:30

Ingredients

Cauliflower florets, blanched 2 cups

Peas 1½ cup

Onions, chopped 1 medium

Green chillies, finely chopped 3-5

Ginger garlic paste 1 tspn

Salt as per requirement

Seasoning

Mustard seeds ½ tspn

Urad dal 1 tspn

Curry leaves

Oil 1½ tbspn

Coriander, chopped

Method

Blanch cauliflower florets in turmeric and salt water

Heat oil in kadai and add seasoning ingredients

Add chopped onions, green chillies and saute

Add ginger garlic paste and saute until raw smell evoprates

Now add the cauliflower florets, green peas and salt and saute

Cook for 5-10 min with lid covered until soft

Transfer into serving bowl and garnish with chopped coriander

Prawn quick fry (Chemmen Varuthadha)

2012-02-03T22:24:00.003+05:30

Ingredients

Prawns, de-veined 1 cup

Redchilli powder 1 tspn

Turmeric powder 1/3 tspn

Curry leaves 1-2 strings

Salt as required

Oil 2 tbspn

Method

Marinate the de-veined prawns with redchilli powder, turmeric and salt

Heat oil in wok and toss curry leaves until they splutter

Add the marinated prawns

Cook until done

Serve with sauce

Prawns in coriander seed gravy (Chemmen Masala kutaan)

2012-02-03T22:20:00.000+05:30

Ingredients

Prawns -deveined 1 cup

Tomatoes, chopped 2 medium

Coriander seeds 3 tbspn

Dry coconut, grated 3 tbspn

Red chillies 6

Cinnamon 2 inch stick

Cardamom 2

Seasoning

Mustard seeds 1 tspn

Red chillies (optional) 2

Cumin seeds ½ tspn

Curry leaves 1 stalk

Oil 3 tbspn

Method

Dry roast grated coconut, coriander seeds, red chillies, cinnamon and cardamom and use a blender to make a fine masala powder

Cook the prawns with ½ cup water, chopped tomatoes and 2 tspns of the masala powder until half done

Now add water and blend the masala powder into a smooth paste

Add this paste to the partly cooked prawns and bring to boil with the required amount of salt

Let it simmer for few minutes until the masala is absorbed into the prawns

Season the gravy with the seasoning ingredients

Serve with hot rice

Potatoes in roasted coriander seed gravy (Aloo Masala Curry)

2012-02-03T22:16:00.000+05:30

Ingredients

Potatoes, cubed 3 medium

Tomatoes, chopped 2 medium

Onions, sliced 1 medium

Coriander seeds 2 tbspn

Dry coconut, grated 1½ tbspn

Red chillies 4-5

Cinnamon 2 inch stick

Cardamom 2

Fenugreek 5-6 seeds

Cumin seeds ½ tspns

Seasoning

Mustard seeds 1 tspn

Red chillies (optional) 2

Cumin seeds ½ tspn

Curry leaves 1 stalk

Oil 3 tbspn

Method

Dry roast grated coconut, coriander seeds, fenugreek seeds, cumin seeds, red chillies cinnamon and cardamom and use a blender to make a fine powder

Boil cut potatoes, sliced onions and chopped tomatoes with 2 tspns of the above powder until done

Now add water and blend the powder into a smooth paste

Add this paste to the cooked potatoes and bring to boil with the required amount of salt

Season the gravy with the seasoning ingredients

The potato gravy can be served with hot rice, Indian rotis, puris etc.

Tomato Dip

2012-02-03T22:04:00.000+05:30

Ingredients

Butter 2 tbspn

Garlic paste 1 tspn

Tomato puree 1 cup

Crushed pepper ½ tspn

Salt as per requirement

Method

Heat butter in a pan and add saute garlic paste for a minute

Add tomato puree and salt and bring to boil

Add crushed pepper corns and allow it to cool before serving

Potato stuffed Indian Bread (Aloo Parathas)

2012-01-27T16:05:00.000+05:30

Ingredients

Wheat flour 2 cup

Potaotes, boiled and crushed 2 large

Onions, finely chopped 1 medium

Green chillies, finely chopped 3-4

Ginger, finely chopped 1 inch

Turmenric powder ½ tspn (optional)

Garam masala 2 tspn

Chilli flakes 1 tspn

Coriander leaves, chopped 1 spring

Salt as per requirement

Oil /ghee/butter 4-5 tbspn

Method

Mix the required amount of salt water into the wheat flour to make firm dough (to minimise spilling of stuffing from parathas)

Prepare stuffing by heating oil in wok

Add chopped onions and sauté

Now add finely chopped ginger and green chillies and saute

Now add the crushed boiled potatoes (salt added) and mix them well

Now add finely chopped coriander leaves and garam masala powder and mix well

Allow the mixture to cool before making medium size balls

Stuff this mixture into the small balls of wheat dough by making a deep depression with your fingers and seal it by pinching the dough to cover the stuffing

Roll the dough balls and ensure the stuffing is completely sealed

Now roll the dough balls evenly into circular shapes

Heat a tspn of butter/ghee on the tava/girdle and fry the parathas on both sides

Serve parathas hot with onion curd raita and pickle or sauce

Stuffing can vary by using cauliflower, mixed vegetables, Indian cottage cheese, spinach, fenugreek leaves, onions, raddish etc.

Wheat Reva Upma Semolina

2012-01-27T15:57:00.000+05:30

Ingredients

Wheat Reva 1 ½ cup

Chopped Onions ½ medium size

Ginger, finely chopped1 inch

Green chillies, slit 5-6

Cashew nuts, roasted 6-8

Curry leaves 1

Chopped coriander few strings

Seasoning

Mustard seeds 1 tspn

Red chillies (optional) 2

Urad dal ½ tspn

Channa Dal 1 tspn

Ground nuts 1 tbspn

Curry leaves 1 stalk

Oil 3 tbspn

Method

Heat oil in kadai

Add seasoning ingredients and roast

Add onions, ginger and slit green chillies and sauté

Add the wheat reva and roast until it give out an aroma

Pour 4 cups of boiling water and add salt and cook in simmer

Stir occasionally to prevent it from sticking

Once done, garnish with roasted cashewnuts and chopped coriander

Serve with sauce, pickle or tomato chutney

May even added vegetables (carrots, cauliflower, beans, and peas) to make a nutritious ‘Dhalia’

Green gram Dosa (Pessarattu)

2012-01-27T15:53:00.000+05:30

Ingredients

Green gram 1 ½ cup

Rice flour ½ cup

Green chillies 3-4

Ginger ½ inch

Method

Soak green gram over night and grind in blender with green chillies and ginger to a coarse paste

Add cup rice flour and the required amount of salt into a smooth batter

Make dosas on hot tava

May use onion, grated paneer and chilliflake mixture as a spread

Serve with chutney or sauce

Soyabean Salad

2012-01-20T18:14:00.000+05:30

Ingredients

Soya bean, boiled 1 cup

Tomatoes, chopped 1 large

Onions, chopped 1 medium

Green chillies, finely chopped 1

Chilli flakes 1 tspn

Peanuts, roasted 1 tbspn

Sesame seeds,roasted 1 tspn

Lemon juice ½ lemon

Coriander leaves, chopped

Olive oil 1 tbspn

Method

Add chopped onion, green chillies and tomatoes to the boiled and salted soya beans

Squeeze the lemon juice, add the chilli flakes and drizzle some olive oil and toss geently

Garnish with coarsely ground roasted peanut, sesame seeds and chopped coriander leaves

Serve in a salad bowl or dish as a healty snack

Groundnut Chutney (Palli chutney)

2012-01-20T18:08:00.000+05:30

Ingredients

Groundnuts, roasted 1 cup

Green chillies 3

Tamarind pulp 1 tbspn

Turmeric powder 1/3 tspn

Salt as required

Seasoning

Mustard seeds ½ tspn

Urad dal 1 tspn

Cumin seeds ½ tspn

Curry leaves

1 tbspn oil

Method

Blend roasted groundnuts for a minute before adding green chillies, salt, turmeric powder, tamarind with a little water

Transfer the groundnut paste into a serving bowl

Add the seasoning ingredients into the hot oil and saute until the dals give out a roasted aroma

Add the seasoning to the ground nut paste

Serve with dosas and idlis

Spring onion fry (Ullichapp Varuthadha)

2012-01-20T18:02:00.000+05:30

Ingredients

Spring onions, chopped 2 cups

Green chillies, slit 4-5

Turmeric 1/3 tspn

Pepper powder a pinch

Salt as per requirement

Seasoning

Mustard seeds ½ tsp

Urad dal 1 tspn

Curry leaves

Oil 1 tspn

Method

Heat oil and add seasoning ingredients into the kadai

Add the chopped spring onions, green chillies and turmeric into the seasoning and stir with a little salt

Steam with lid covered

Adjust the salt and stir until extra water evaporates

Scrambled eggs also can be added into this dish

Ready to be served with rice, roti, poori etc

French beans fry (Beans Mezhkvarty)

2012-01-20T17:50:00.000+05:30

Ingredients

French beans, steamed 1 cup

Green chillies, slit 4-5

Coconut, 1” thin slices 8-9

Onions, sliced 1 medium

Turmeric powder ½ tspn

Seasoning

mustard seeds ½ tspn

Redchillies 3

Urad dal 1 tspn

Curry leaves

coconut oil 3 tbspn

Salt as per requirement

Method

Steam the french beans with a little salt, destring and chop into 1 inch pieces

Heat coconut oil in kadai and saute seasoning ingredients

Add slit green chillies and onions and fry till golden brown

Add turmeric powder and the chopped beans and saute

Adjust salt and cook for 3-5 minutes with lid covered.

Garnish with thin 1 inch coconut slices and stir gently

Chinese Noodles

2012-01-20T17:43:00.000+05:30

Ingredients

Hakka Noodles Single pack

Cabbage, shredded ½ cup

Carrots, diced ½ cup

French beans, chopped ½ cup

Spring onions, chopped ½ cup

Green chillies, finely chopped 5-6

Garlic, finely chopped 6-8 flakes

Chilli flakes 1 tspn

Soya sauce 3-4 tbspn

Green chilli sauce 2 tbspn

Vinegar 1 tbspn

Pepper powder 1 tspn

MSG (Ajinomoto) 1 tspn (optional)

Method

Cook noodles in boiling water with a little oil and salt

Strain the noodles, drizzle olive oil and keep aside

Ready all the chopped vegetables and sauces required

Heat oil in an iron kadai or wok (not teflon coated)

Add 2 tbspn of oil until it smokes

Add finely chopped green chillies and garlic and stir

Add all the shredded and diced vegetables one after the other and keep on stirring/tossing to prevent them from burning

Now add the noodles, chilli sauce, soy sauce and vinegar and continue tossing

Add MSG (optional), chilli flakes and some pepper powder

Transfer the contents into serving bowl or plate

Garnish it with finely chopped greens of spring onions

Serve with manchuria/schezwan gravy or tomato sauce

Vermecilli Upma Semolina

2012-01-20T17:37:00.000+05:30

Ingredients

Vermicelli 3 cup

Chopped Onions ½ medium size

Ginger, finely chopped1 inch

Green chillies, slit 5-6

Cashew nuts, roasted 6-8

Chopped coriander few strings

Seasoning

Mustard seeds 1 tspn

Red chillies (optional) 2

Urad dal ½ tspn

Channa Dal 1 tspn

Ground nuts 1 tbspn

Curry leaves 1 stalk

Oil 3 tbspn

Method

Heat oil in kadai

Add seasoning ingredients and roast

Add onions, ginger and slit green chillies and sauté

Add the vermicelli and roast until it turns slightly white (or use roasted vermicelli)

Pour 3 ½ cups of boiling water and add salt and cook in simmer

Stir occasionally to prevent it from sticking

Once done, garnish with roasted cashewnuts and chopped coriander

Serve with sauce, pickle or tomato chutney

Sardines in tamarind and tomato gravy (Matthi Pulimolg kutaan)

2012-01-14T22:12:00.000+05:30

Ingredients

Sardines 8 whole

Onions, diced 1 medium

Tomatoes, diced 1 large

Turmeric ½ tspn

Chilli powder 1 tbspn

Green chillies, slit 3-4

Ginger, chopped 1 inch

Tamarind juice lemon size

Coconut oil 1 tbspn

Crushed Pepper corns ½ tspn

Salt for taste

Curry leaves

Method

Marinate the sardines in salt, turmeric and red chilly powder for 10 min

Pour the tamarind juice into an earthen vessel (if possible), add chopped onions, tomatoes, ginger and green chillies and ring it to boil

Add a pinch of turmeric, a tspn of redchilli powder and ½ tspn of salt and cook until the onions and tomatoes are soft

Add the marinated fish pieces and allow the fish to cook in the sauce by reducing heat to a simmer

Once the fish is cooked, drizzle some coconut oil and add fresh curry leaves

Sprinkle some crushed peppercorn and serve with hot rice

Sardine Fry (Matthi Porichadha)

2012-01-14T22:07:00.000+05:30

Ingredients

Sardines 4-5

Red chilly powder 1 ½ tbspn

Turmeric ½ tspn

Ginger garlic paste 1 tspn

Salt as per requirment

Method

Mix red chilly powder, turmeric, ginger garlic paste and salt into a thick paste

Coat the fish pieces into this paste and leave for a 15-20 min

Heat 2 tbspn oil in shallow pan

Fry fish pieces in medium heat

Turn over when one side is done to get a rich brown crust

Serve hot

Chicken Biryani

2012-01-13T17:04:00.000+05:30

Ingredients

Biryani/Jeera Rice 2 cups

Chicken 250 gms

Onions 3 medium size

Chillies 15

Ginger garlic paste 2 tbspns

Coriander leaves 2 small bunches

Mint leaves 4-5 stalks

Fennel seeds (Saunf) 1 tbspn

Poppy seeds (khus-khus)½ tbspn

Cardamom 3

Cinnamon 1 inch

Cloves 2-3

Nutmeg 1/6 of the nut

Bay leaf 1

Turmeric ½ tspn

Chopped Tomatoes 4 medium size

Curd 4-5 tbspns

Lemon juice ½ lemon

Colour (sunset yellow) a pinch

Vanaspati/Dalda 5 tbspn

Cashewnut/rasins 6-7 each

Method

Dry roast fennel seeds, poppy seeds, cardamom, cinnamon, cloves, nutmeg and powder.

Add green chillies, 2 stalks of mint leaves, ½ a bunch of coriander leaves to the above powder and blend to a paste

Marinate the chicken pieces with a tbspn of ginger garlic paste, curd, masala paste and some salt for 2-3 hours

Wash and soak the biryani rice

Heat 2 tbspn Vanaspati in a handi and caramelize handful of sliced onion and keep aside. Fry 6-7 cashewnut and rasins too and keep aside for garnishing.

Now sauté the remaining sliced onions in the oil until soft,

Add 1 tbspn ginger garlic paste to it and sauté until raw smell evaporates

Add ½ tspn turmeric and the chopped tomatoes and sauté

Now add the marinated chicken pieces and sauté for a while

Cook with the lid covered until meat is tender

Ensure that the gravy is not runny (let it evaporate)

Heat 2 tbspn vanaspati/dalda in cooking pot

Add 2 each of cardamom and cloves, ½ inch cinnamon stick and bay leaf

Transfer the strained rice into the pot and stir until the rice turns white

Add 4 cups of boiling water and cook with the lid covered

Once the rice is done, separate half the rice for gravy layering

Prepare a bowl of colored rice by soaking rice in a bowl of warm milk in a bowl with a pinch of sunset yellow colour and mix well

Finely chop 1 bunch of coriander leaves and 2 stalks of mint leaves for garnishing

Now spread the chicken & gravy evenly on half the fried rice, add a thin layer of colored rice, then garnish with chopped coriander and mint leave, sprinkle some lemon juice evenly.

Repeat this layering procedure once more and garnish with the caramelized onions and nuts.

Now place on low heat with lid for 10-15 minutes (place weight on lid to enable steaming under pressure-Dum cooking)

Serve hot with curd raita/ beetroot chutney

Rice Rotis ( Patthiri)

2012-01-13T16:56:00.000+05:30

Ingredients

Rice Flour 2 cups

Ghee/cooking oil 1 tspn

Salt As per required

Method

Add 1 tspn of ghee/cooking oil and required amount of salt to 3 cups of boiling water

Reduce the heat and add the rice flour gently and keep stirring until the rice flour is cooked

At this stage 1 tspn crushed fennel seeds, 1 tbspn of grated coconut and one small sized onion finely chopped can be added (optional)

Finely blend the rice lumps to ensure that excess water evaporates (cooked well)

Allow to cool by transferring the contents into a wide plate coated with ghee

Blend the lumps smoothly and make medium size balls (cover with a damp cloth to prevent drying)

Dab a plastic sheet with oil and flatten the rice flour balls into rotis

Heat tava and fry the rice rotis evenly until done (apply ghee/cooking oil)

Can be served with chicken gravy, aloo bhaji, or with ghee and sugar

Seer Fish Cutlets

2012-01-13T16:46:00.000+05:30

Ingredients

Potatoes, Boiled, mashed 1 medium

Onions, chopped 1 medium

Green chilles, finely chopped 4-5

Ginger, finely chopped 1 inch

Turmeric powder ½ tspn

Seer fish, boiled and deboned100 gm

Egg 1

Bread crumbs 1 cup

Oil for shallow fry

Method

Saute onions in oil

Add finely chopped green chilles and ginger until the raw aroma evoprates

Add turmeric powder and the mashed potatoes, stir to mix well

Now add the seer fish that has been boiled, deboned by crumbling into small pieces

Saute to mix all the ingredients well and adjust the salt

Allow it to cool and then make cutlets of your desired shape

Dip the raw cutlets into a beaten egg bowl

Coat the cutlet with bread crumbs

Shallow fry on a pan with 2-3 tbspn of oil

Fry both sides until golden rown and serve with sauce

Vegetable cutlets

2012-01-13T16:40:00.000+05:30

Ingredients

Potatoes, Boiled, mashed 1 large

Onions, chopped 1 medium

Carrot, grated 2 tbspn

Corn, boiled 1 tbspn

Peas, boiled 1 tspn

Green chilles, finely chopped 4-5

Ginger, finely chopped 1 inch

Turmeric powder ½ tspn

Spring of coriander leaves

Egg 1

Bread crumbs 1 cup

Oil for shallow fry

Method

Heat oil in kadai and saute onions

Add finely chopped green chilles and ginger until the raw aroma evoprates

Add turmeric powder, mashed potatoes and all the other vegetables

Saute to mix all the ingredients and adjust the salt

Allow it to cool and chopped coriander and then make cutlets of your desired shape

Dip the raw cutlets into a beaten egg

Coat the cutlet with bread crumbs

Shallow fry on a pan with 2-3 tbspn of oil

Fry both sides until golden rown

Serve hot with sauce

Steamed Rice Strings Iddiappam Nool Puttu

2012-01-07T20:13:00.000+05:30

Ingredients

Rice Flour 2 cups

Ghee/cooking oil 1 tspn

Grated coconut 1 cup

Salt As per required

Method

Sieve the rice flour through a fine sieve

Add 1 tspn of ghee/cooking oil and required amount of salt to 3 cups of boiling water

Reduce the heat and add the rice flour gently and keep stirring until the rice flour is cooked

Finely blend the rice lumps to ensure that excess water evaporates (cooked well)

Allow to cool by transferring the contents into a wide plate coated with ghee

Blend the lumps smoothly and make into medium size balls

Use rice strainer as a steaming utensil by placing it on a vessel with water on the stove

Coat the rice strainer with oil and sprinkle grated coconut

Use a Murku maker and make rice strings into the rice strainer

Allow the steam to pass through the rice strainer for 3-5 minutes

Sprinkle some more grated coconut and transfer contents into a casserole

Can be served with coconut milk and sugar

Steamed Rice Nuggets Koyakatta

2012-01-06T18:14:00.000+05:30

Ingredients

Rice Flour 1 cups

Ghee/cooking oil 1 tspn

Grated coconut 1 cup

Salt As per required

Seasoning

Mustard seeds ½ tspn

Redchilly 3-4

Urad dal 1 tspn

Channa dal ½ tspn

Curry leaves 1 stalk

2 tbspn oil

Method

Add 1 tspn of ghee/cooking oil and required amount of salt to 1 ½ cups of boiling water

Reduce the heat and add the rice flour gently and keep stirring until the rice flour is cooked

Finely blend the rice lumps to ensure that excess water evaporates (cooked well)

Allow to cool by transferring the contents into a wide plate coated with ghee

Blend the lumps smoothly and make small nuggets

Use rice strainer as a steaming utensil by placing it on a vessel with water on the stove

Coat the rice strainer with oil place the rice nuggets into the rice strainer

Allow the steam to pass through the rice strainer for 5-7 minutes

Transfer them to a separate plate

Heat oil in kadai/wok and add seasoning ingredients

Now add a tbspn of grated coconut and saute until golden brown

Now add the cooked nugets and saute to mix evenly

Transfer into serving bowl

Can be served just as it is or with aloo bhaji

Vegetable Pulav

2011-12-31T17:16:00.000+05:30

Ingredients

Rice 2 cups

Chopped Vegetables ½ cup (beans, carrots or cauliflower, peas etc)

Ginger garlic paste 1 tbspn

Green chillies 3-4

Turmeric ½ tspn

Tomatoes 1 large size

Garam masala 1 tspn

Mint leaves 2-3 stems

Coriander leaves handful

Bay leaves 1

Cardamom 2

Cinnamon 1 small piece

Clove 2

Vanaspathi/Dalda 3 tbspn

Method

Heat 3 tbspn vanaspati/dalda in cooking pot/pressure cooker

Add 2 each of cardamom and cloves, cinnamon stick and bay leaf

Now put the strained rice into the pot and stir until the rice turns white

Now add the chopped vegetables, slit green chillies and stir with a little salt and garam masala

Add 4 cups of boiling water adjust salt and stir well

Add chopped tomatoes and chopped mint and coriander leaves and cook with lid covered.

Serve vegetable pulav with raita, bhagara bhaingan/ mirchi ka salan

Fenugreek Methi Chicken

2011-12-31T17:10:00.000+05:30

Chicken pieces 250 gms

Fenugreek leaves 2 bunches destemmed

Tomatoes 3- 4 medium size

Onions (chopped) 1 small size

Ginger garlic paste 1/2 tbspn

Red chilly powder 1 ½ tbspn

Turmeric powder ½ tspn

Salt As per requirement

1 ½ tbspn oil

Method

Marinate chicken with 2 tbspn of curd, ginger garlic paste and salt for an hour

Heat oil in kadai/wok and add chopped onions and saute

Add ginger garlic paste and saute, now add turmeric and chilli powder

Add the washed leaves and saute

Now add the marinated chicken pieces and saute until oil leaves

Now add chopped tomatoes and salt

Stir well and cook with lid cover (pressure cook if needed)

Adjust salt and consistency of gravy (evoprate excess water for thicker gravy)

Serve with bread, rice, chapatis, rotis, puris and rice dishes

Cluster Beans Curry Kothavvara Varuthada

2011-12-31T17:01:00.001+05:30

Ingredients

Chopped beans 2 cups

Ginger garlic paste 1 tbspn

Garlic 4-5 slightly crushed

Tomatoes 2-3 medium size

Garam masala 1 tspn

Red chilly powder 1 tbspn

Salt as per requirement

Seasoning

Mustard seeds ½ tspn

Cumin seeds( Jeera ) ½ tspn

Curry leaves 1 stalk

1 tbspn oil

Method

Heat oil in kadai/wok and add seasoning ingredients

Add ginger garlic paste along with crushed garlic and saute

Now add chopped tomatoes and cook until half cooked

Add turmeric and chilly powder and saute

Now add the chooped beans and salt

Add half cup of water and cook with closed lid (may pressure cook)

Sprinkle garam masala and stir well

Serve with rotis, puris, plain rice

Amranthus Fry Cheera Varuthada

2011-12-31T10:50:00.000+05:30

Ingredients

Amranthus 4-5 bunches

Onions 1 medium size

Green chillies 5-6

Grated coconut handful

Turmeric powder ½ tspn

Salt as per requirment

Seasoning

Mustard seeds ½ tspn

Cumin seeds( Jeera ) ½ tspn

Redchilly 1

Urad dal 1 tspn

Channa dal ½ tspn

Curry leaves 1 stalk

1 tbspn oil

Method

Heat oil in kadai/wok and add seasoning ingredients

Mix the chopped leaves with chopped onions, slit green chillies and ½ tspn salt and transfer into kadai

Stir the seasoning into the chopped amranthus and cook with lid covered

Adjust the salt since the content reduces to half

Evoporate any excess water by cooking without lid

Garnish with grated coconut

Can be served with hot rice

Fenugreek leaves in Tomato gravy Methi tomato curry

2011-12-31T10:40:00.001+05:30

Ingredients

Fenugreek leaves 1 small bowl (3 bunches destemmed)

Tomatoes 4-5 medium size

Onions (chopped) 1 small size

Red chilly powder 1 ½ tbspn

Turmeric powder ½ tspn

Salt As per requirement

Seasoning

Mustard seeds ½ tspn

Curry leaves 1 stalk

1 tbspn oil

Method

Heat oil in kadai/wok and add seasoning ingredients

Now add chopped onions and saute

Add the washed leaves and saute

Now add tomatoes along with turmeric, chilli powder and chopped tomatoes

Add salt and stir well and cook with lid cover

Adjust salt and consistency of gravy (evoprate excess water for thicker gravy)

Serve with rice, chapatis, rotis and puris

Flattened Rice Poha Upma Avil

2011-12-31T10:31:00.000+05:30

Ingredients

Flattened rice(Poha) 2 cups

Onions (chopped) 1 small szie

Finely chopped ginger ½ tspn

Green chillies 5-6

Turmeric powder ½ tspn

Lemon juice (optional)

Seasoning

Mustard seeds ½ tspn

Redchilly 1-2

Urad dal 1 tspn

Channa dal ½ tspn

Ground nuts/cashewnuts few (optional)

Curry leaves 1 stalk

2 tbspn oil

Method

Saok the clean flattened rice in turmeric water mixed with rquired amount of salt

Strain and keep sepeartely

Heat oil in kadai/wok and add seasoning ingredients

Add chopped onions, chopped ginger and slit green chillies and saute

Now add the stained flattened rice, stir well and cook with lid covered for 3-4 minutes

Serve hot

Tea Cake

2011-12-30T13:07:00.000+05:30

Ingredients

Maida(Refined flour) 2 cups

Sugar 2 cups

Butter 2 cups

Eggs 5 eggs

Vanilla essence ½ tspn

Sunset yellow color a pinch

Baking powder 1/3 tspn

Method

Powder the sugar and sieve it 2-3 times to aerate it

Similarly sieve Maida with the baking powder 2-3 times separately

Break the 5 eggs and empty the contents into a bowl

In the mean time preheat the oven to 180 degrees for 15 minutes

Beat the butter using a hand or electric blender to a creamy consistency

Add powdered sugar slowly into the butter continuing to blend to the same creamy consistency

Now slowly add the egg one by one and continue to blend

Slowly fold the aerated maida into the mixture and blend for a minute

Now add the vanilla essence and the color and blend the color uniformly

Grease the bake tray with butter/oil lined with a butter paper and empty the cake mix into it

Bake at 180 degrees for 45-50 minutes

Cake can be served with or without icing

Tomato Upma Semolina

2011-12-29T10:54:00.000+05:30

Ingredients

Roasted Semolina 1 cups

Onions (chopped) 1 small szie

Tomatoes 1 medium size

Finely chopped ginger ½ tspn

Green chillies 2-3

Red chilly powder ½ tspn

Turmeric powder ½ tspn

Coriander leaves handful

Salt As per requirement

Seasoning

Mustard seeds ½ tspn

Cumin seeds( Jeera ) ½ tspn

Redchilly 1

Urad dal 1 tspn

Channa dal ½ tspn

Ground nuts/cashewnuts few (optional)

Curry leaves 1 stalk

1 tbspn oil

Method

Heat oil in kadai/wok and add seasoning ingredients

Add chopped onions, chopped ginger and slit green chillies and saute

Now add chopped tomatoes, red chilly and turmeric powder and saute until oil seperates

Now add 4 cups of boiling water and add salt

Now slowly add the roasted semolina constantly stirring

Cook with lid close for 3-4 minutes until done

Garnish with chopped corinader and serve

Coconut onion Choganzha chutney

2011-12-29T10:49:00.000+05:30

Ingredients

Grated coconut 2 cups

Red small onions 2-3

Red chillies 2

Red chilli powder 1 tspn

Tamarind pulp ½ tbspn

Salt as per requirement

Seasoning

Mustard seeds ½ tspn

Urad dal-1 tspn

Channa dal ½ tspn

Curry leaves

1 tbspn oil

Method

Coarsely blend coconut, red chillies, chopped onions, red chilli powder, salt, tamarind pulp with ¼ cup of water

Separate into a serving bowl

Add the seasoning ingredients into the hot oil and saute until the dals give out a roasted aroma

Allow the seasoning to cool before adding it to the coconut chutney

Can be served with all varieties of dosas and idlis

Guava cheese

2011-12-25T08:49:00.000+05:30

Ripe guavas 3-4 kg

Sugar 1 kg

Lime 2

Butter 100 gm

Salt a pinch

Method:

Wash the guavas and pressure cook it for about 8- 10 min. Cut the guavas into half and scoop out the seeds into a vessel. Put the guavas in the mixie and blend it to a paste. Measure the pulp and put it in a heavy bottom dish and add the same quantity of sugar and allow it to cook on slow fire. Keep stirring it continuously so that the mixture does not get stuck to the bottom. Add the pinch of salt and the juice from the lemon and keep cooking till the mixture leave the sides of the dish, add the butter and keep mixing, the colour will slowly change from light to dark brown. When the mixture leaves the side of the dish, you can remove it quickly into a flat tray or plate that is greased with butter or oil. When cool you can cut it into pieces and store it in an air tight container. If you are trying out for the first time it is better to take a small quantity.

Sambhar Kerala

2011-12-24T18:21:00.001+05:30

Ingredients

Cubed Vegetables 2 cups (bottle gourd, madras cucumber, carrots, bhendi, onions)

Cooked Toor Dal – 1 cup

Tamarind pulp from 1 lemon size

Coriander leaves

Tomatoes 2-3

Green chillies 6-7

Sambar powder (Everest/777 of your choice)- 2-3 tbspn

MTR Madras Sambhar Powder 7oz

Seasoning

Mustard seeds 2 tspns

Curry leaves

Methi - 5-6seeds

Jeera – 1 tspn

Crushed Garlic – 4-5 pods

Red chillies- 4

Sliced Sambar onions- 3-4

Asafotedia/Hing – ½ tspn

Oil or ghee -3 tbspn

Method

Pressure cook ½ cup of dal with ½ tspn of turmeric, green chillies and curry leaves

Add the vegetables, tamarind pulp, tomatoes, salt, sambar powder, 1 cup of water and pressure cook until it whistles

Adjust the salt and spice (add red chilly powder if required) and consistency of the sambar by adding water (tamarind water to adjust the sourness) bring to boil

Season with seasoning ingredients and garnish with chopped onions

Served with rice, idli, wada or dosa

Cabbage Thoran

2011-12-24T18:08:00.000+05:30

Ingredients

Chopped cabbage 2 cups

Green chillies 4-5

Turmeric 1/3 tspn

Grated coconut 1 tbspn

Pepper powder a pinch

Salt to taste

Seasoning

Mustard seeds-half tsp

Channa dal -half tsp

Urad dal-1 tspn

Curry leaves

Oil 1 tspn

Heat oil and add seasoning ingredients into the kadai

In the mean time add turmeric, chopped ginger, slit green chillies, curry leaves to the chopped cabbage and mix well

Add the above mixture into the seasoning and stir with a little salt

Steam with lid covered

Adjust the salt and stir until extra water evaporates

Sprinkle a pinch of pepper powder and stir

Garnish with grated coconut

Ready to be served with rice, roti, poori etc

Fish Fry

2011-12-24T17:53:00.000+05:30

Ingredients

Any Sliced Fish pieces 4-5

Red chilly powder 2 tbspn

Turmeric ½ tspn

Salt as per requirment

Method

Mix red chilly powder, turmeric and salt into a paste (dripping consistency)

Coat the fish pieces into this paste and leave for a while

Heat 2 tbspn oil in shallow pan

Fry fish pieces in medium heat

Turn over when one side is done to get a rich brown crust

Optional

Ginger garlic paste or Jeera powder also may be included in the paste

To get a thicker crust, corn flour/besan also may be added

Cauliflower Manchuria

2011-12-22T16:26:00.001+05:30

Ingredients

Chunks of cauliflower 1 medium size

Onions 1 large

Cornflour flour 3 tbspn

Rice/maida flour 2 tbspn

Ajinomoto (MSG) a pinch (optional)

Green chillies 5-6

Chopped garlic 2 tspns

Chopped ginger 1 tspn

Soya sauce 2 tbspn

Green chilli sauce 1 tbspn

Tomato sauce ½ tbspn

Vinegar 1 tspn

Chopped coriander 1 handful

Lemon juice 1 tspn

Red colour a pinch (optional)

Method

Separate the florets into small chunks and boil in turmeric and saltwater for 5 min

Strain the water and keep aside

Mix the cornflour and riceflour(maida), salt and red colour into a paste
Dip the florets into this paste

Deep fry the coated cauliflower florets and keep aside

Now heat oil in a wok/kadai

Sauté finely chopped onions, green chillies, ginger and garlic until cooked

Add green chilli sauce, soya sauce, tomato sauce and vinegar

Sprinkle required amount of salt

Now add the fried cauliflower and stir

Make a watery cornflour solution and pour into the mixture to bind the fry and seasoning

Squeeze few drops of lemon and coriander and green chilli garnishing

Serve in a snack plate as a starter or snack

Raw banana Fry Paccha khazhy varuthada

2011-12-22T16:20:00.000+05:30

Ingredients

Raw bananas 1

Onions 1 small

Green chillies 3-4

Turmeric ½ tspn

Pepper powder ½ tspn

Grated coconut 1 tbspn

Salt as per requirement

Seasoning

Mustard seeds ½ tspn

Jeera(cumin) ½ tspn

Urad dal(b.gram) ½ tspn

Curry leaves 1stalk

Method

Peel the thin skin of raw banana (not entirely; provides fiber to diet)

Chop into small cubes and immerse in turmeric water (prevents blackening)

Heat oil in kadai/wok

Add the seasoning ingredients and add chopped onions and slit green chillies

Now add the chopped raw banana pieces, salt, turmeric and sauté

Add ½ cup of water and cook with lid covered

Once soft, sprinkle pepper and grated coconut and shift into serving bowl

Can be eaten as an accompaniment with hot rice, chappati, puri, roti etc

Beetroot Fry

2011-12-22T16:01:00.000+05:30

Ingredients

Beet root 2 medium size

Ginger garlic paste 1 tspn

Pepper powder ½ tspn

Salt as per requirement

Seasoning

Mustard seeds ½ tspn

Jeera(cumin) ½ tspn

Urad dal(b.gram) ½ tspn

Curry leaves 1stalk

Method

Chop the washed beetroot finely

Heat oil in the kadai/wok

Add seasoning ingredients

Add ginger garlic paste and sauté until raw smell evaporates

Now add the chopped beetroot and salt and stir

Cook with lid covered

May sprinkle some water if required until its soft

Cook for a while with lid uncovered to dry any excess water

Add pepper powder as per the spice required

Can be served with roti, chappatis or puris

Coconut Chutney kerala

2011-12-21T13:11:00.003+05:30

Grated coconut 1 cup

Chopped Ginger ½ inch

Green chillies 3

Coriander leaves for garnishing

Salt as required

Tamarind/lemon juice 1tspn

Seasoning

Mustard seeds ½ tspn

Redchilly 1

Urad dal-1 tspn

Channa dal ½ tspn

Curry leaves

1 tbspn oil

Method

Blend coconut, chopped ginger, green chillies, salt, tamarind/lemon juice with ¼ cup of water coarsely

Separate into a serving bowl

Add the seasoning ingredients into the hot oil and saute until the dals give out a roasted aroma

Allow the seasoning to cool before adding it to the coconut chutney

Garnish with chopped coriander

Can be served with Idli , Dosa , Vada , Rava Dosa

Steamed Rice cake Puttu

2011-12-20T17:47:00.001+05:30

Preparation of rice flour

Soak 1 cup rice for 2-3 hours, drain for 20-25 minutes and powder in a mixie/food processor
Use a medium sieve to sieve the powdered rice
Fry the powder in a thick bottomed vessel until steam rise up from the powder (ensure continuous frying until done)
Allow it to cool off by spreading on a paper
Can be stored for not more than 2 days

Puttu Maker

Puttu Preparation

Ingredients:

Rice flour -1 ½ cup

Grated coconut- 1 cup

Water 1 ½ cup

Salt as per requirement

Take the desired amount of rice flour in a deep bowl
Sprinkle salt water into the bowl and dampen the rice flour uniformly (use a fork to sift the flour)
The right mixture would be when you gather the damp four into your palm and it makes a soft lump (would hold lightly and not crumble)
Sprinkle the bottom of the puttu container (with the perforated plate) with grated coconut
Fill the damp rice flour into the puttu container without over stuffing
Sprinkle some more grated coconut on top and cover with the lid
In the mean time heat a cooker with 3-4 cups of water with the lid on (remove the whistle)
Place the puttu container on the whistle holder in such a way that steam from the cooker passes through to steam the damp rice flour
Is steamed when steam escapes the puttu cover within 4-5 minutes
Can be removed and contents served onto a plate by inverting the puttu container
Can be served with sugar and milk, bananas, coconut stew (veg or non-veg), green gram curry(cheruvaiyar khutaan) or kadala khutaan

Masala Dosa

2011-12-19T16:59:00.001+05:30

Ingredients for Dosa Batter

Urad Dal(Black Gram) ½cup

Rice 2 Cup

Methi(Fenugreek) 1tbspn

Cooked rice ½ cup

Soak above ingredients 3-4 hours

Grind to paste

Mix the batter well with the required amount of salt and leave overnight to sour

Making Dosa

Heat dosa pan

Wipe the pan with cotton dipped in cooking oil

Sprinkle water to check th heat (makes a spluttering sound)

Scoop the batter and pour it in the center of tawa/pan

Using the batter ladle make circular movement moving from the centre outwards

When the water slightly evaporates, drizzle ghee or butter on the dosa

Use spatula to fold the dosa when it turns crisp and golden brown

One can fold in Aloo masala in the centre or red chutney before folding the dosa

Serve with chutney/ sambar

Link Aloo Masala

Aloo Masala-Dosa

2011-12-19T16:54:00.000+05:30

Ingredients

Boiled Potatoes 2

Sliced Onions 1 medium size

Green chillies 4-5

Ginger 1 ½ tspn

Mintleaves few leaves

Turmeric ½ tspn

Salt for taste

Seasoning

Mustard seeds ½ tspn

Redchillies 1-2

Urad dal(Black gram)-1 tspn

Channa dal(Bengal gram) 1 tspn

Curry leaves

1 tbspn oil

Method

Heat oil in kadai and add the seasoning ingredients

Add the sliced onions, chopped ginger and green chillies and saute

Add turmeric powder and the slightly crushed potato into the kadai and mix well

Adjust the required amount of salt (since the potatoes are boiled with salt)

Garnish with chopped mint

Serve as stuffing in dosa, bonda or accompaniment to roti, poori etc

Idli

2011-12-19T16:38:00.001+05:30

Idli

Ingredients for Idli Batter

Urad Dal(Black Gram) ½ccup

Rice 2 Cup

Cooked rice 1 cup

Soak above ingredients 3-4 hours

Grind to paste

Mix the batter well with the required amount of salt and leave overnight to sour

Making Idlis

Wipe the idli moulds with cotton dabbed in cooking oil(to prevent idli sticking into the idli moulds)

Pour the required batter into the moulds

Place them in the idli container with the required amount of water to steam
You can also use the microwave(Sprinkle little water in the molds and the put the batter) and cook 3-5mins

Remove the idli’s after it is cooked into a casserole (check if the idli is cooked by pricking it to see if comes out clean)

Serve the hot idlis with chutney/sambar

Rose Cookies

2011-12-17T17:12:00.000+05:30

All purpose flour (maida) 250 gm

Rice flour 50gm

Sugar 100 gm

Vanilla essence 1 tsp

Egg 1

Coconut milk 1 small cup

Salt a pinch

Cake seeds (optional) 1 tsp

Oil for deep frying

Method:

Mix all the ingredients with water and make a batter ( It should not be too thick or too thin).

You get the rose cookie moulds in the market. Heat the oil in a wok/kadai and place the mould in it and allow the mould to get hot. Then Take the mould and dip the edge of it into the batter and immediately into the oil and keep shaking it till the batter slides into the oil in the shape of the mould. Fry it both sides till golden brown. Keep repeating the process till the batter is complete. The crisp rose cookies are ready. When cool you can store it in an air tight container.

Rava Ladoo Semolina Sweet

2011-12-15T13:20:00.000+05:30

Rava 200 gm

Sugar (powdered) 150 gm

Ghee/ clarified butter 2 table spoon

Raisins 10-15

Cashew nut 10-15

Milk 1 small cup

Cardamom powder 1 tsp

Method:

In a pan heat the ghee, add the raisins and chopped cashew nuts, rava and fry it nicely till light brown, add the sugar and cardamom powder and remove from the stove. Add warm milk little by little and make round balls with the mixture. When cool, store it in an air tight container. You can keep for about a week.

The Bong Tree

2011-12-14T18:53:00.000+05:30

The Bong tree

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While thinking of food or throwing a party,you no longer need to worry about the food carriers,bags,containers etc.The Bong Tree offers you everything you'll ever need from custom branded packaging,bags,containers,paper cups,plates,bowls and above all plastic cutlery which is not only disposable but also recyclable!

Their custom brand packaging makes it so easy to carry your food and their cutlery,plates,bowls and cups only add to your convenience making things totally compatible with your lifestyle.

I personally love their creativity,style and the print on all their products which makes me feel so environment friendly!

The Bong Tree
Responsible Naturally!

Chicken Balls Fried

2011-12-13T10:38:00.001+05:30

Boneless chicken 200 gm

Green chili 3

Mint leaves 10 – 12 leaves

Ginger & garlic paste 1 tsp

Pepper powder 1 tsp

Garam masala powder ½ tsp

Roasted gram dal (putnal) handful

Chirongi/charoli handful

Corn flour 2 table spoon

Egg 1

Salt 2 tsp or as per taste

Oil for deep frying

Method:

Wash, cut and drain out the water completely from the chicken. Add all the ingredients and grind it into a paste. Heat the oil in a kadai/wok. As the mixture will be a little sticky you can take the mixture with a teaspoon and gently put it into the oil, few at a time. See that it is fried on a little slow flame so that the mixture inside also is cooked. Fry till golden brown on all sides and remove it on to a tissue so that the excess oil will be absorbed. You can eat it as a snack or a starter.

Sent this post to
Food Corner-Midweek Fiesta

Vada

2011-12-10T11:50:00.000+05:30

Urad dal (black gram) 2 cups

Onion 1

Green chili 2-3

Coriander leaves 2-3 stalks

Ginger piece 1

Fresh coconut piece 1

Salt 2 tsp

Oil for deep frying

Method:

Wash and soak the dal/lentils overnight.

Drain out the water in the morning and make a paste of it in a mixie. (keep the mixture slightly course). Empty the dal paste into a vessel and add finely chopped onions, chopped green chilie, coriander, finely chopped ginger and small pieces of coconut and salt. Mix it well into the mixture.

Heat the oil in a wok/kadai, when the oil is hot, wet your hands, take small ball size amount of the mixture and flatten it on your wet palm, making a small hole in the centre of the mixture and deep fry it few at a time. (You can even take a clean plastic paper, wet it and make these small rounds on it ) Fry the vadas both sides till golden brown. Remove it onto a plate with tissue paper so that the excess oil is absorbed. You can serve it with tomato sauce, coconut chutney or sambhar.

Christmas Sweet Puffs Fried

2011-12-09T14:27:00.007+05:30

All purpose flour/maida 150 gm

Wheat flour 150 gm

Ghee or butter (melted) 3 tablespoon

Salt ¼ tsp

Mix all the above and make a soft dough and keep aside.

For the filling:

Rava/semolina 100gm

Grated dry coconut 100 gm

Sugar 100 gm

Raisins 50 gm

Cashew nut 50 gm

Cardamom 2

Ghee/butter 1 table spoon

Method:

Heat the ghee in a pan and fry the rava till light brown. When cool add the sugar, coconut, chopped raisins and cashew nut and cardamom powder and mix it well.

Take small portions of the dough and roll it round & thin. Add one or two tsp of the filling in the centre close and press it by adding a little water to the edges so that the sides stick together.With a clove you can press on the edges (this is optional). After preparing all the puffs, heat oil in a wok/kadai and deep fry few at a time. Fry the puffs on both sides till light brown and remove on to a tissue so that the excess oil is absorbed. When it is completely cool you can store it in an air tight bin.

Sent this post to Edible Entertainment JINGLE ALL THE WAY
Christmas Delicacy
Event:Sinful Delights
Event:Stuffed Paratha
Food of the Month Contest
Snack Meal
SYF&HWS-Cook with Spices Series-CARDAMOM

Cookies-kulkuls-Christmas sweets

2011-12-03T13:45:00.004+05:30

Bombay rava/ semolina 100 gms

All purpose flour/maida 100 gms

Wheat flour 100 gms

Sugar (powdered) 50 gms

Egg (beaten) 1

Ghee (melted) 3 table spoon

Vanilla essence 1 tsp

Salt 1 pinch

Oil for deep frying

Method:

Dry fry the rava in a pan. Take a big bowl and mix the rava, maida, wheat flour, sugar, ghee, egg, essence & salt. Take a little warm water and add to these contents and make a dough. If you have a food processor you can make the dough in it. Add the water little by little or else it can become sticky because of the sugar. Cover the dough and keep aside for about 1 hour. Take little by little dough & make small balls, flatten it on the back of fork or on a new comb and roll it. Apply a little oil on the fork or comb so that the dough does not stick and rolls out evenly.

After preparing all the kukuls, Take a wok or kadai and heat the oil. Deep fry the kulkuls few at a time. Remove when golden brown. When it is cool you can store it in an air tight container. You can store it right upto a month. You will get about 50 cookies/kulkuls.
Christmas Sweet

Ragu Coupons and Recipes
Sent this post to
Food of the month Contest

Chicken patties

2011-12-02T17:08:00.001+05:30

Boneless chicken 250 gms

Pepper powder 3 tsp

Garlic pods 10-12

Green chili 3-4

Oil 4-5 table spoons

Salt 2tsp or as per taste

Method:

Wash & Cut the chicken into pieces and add the pepper powder, cut green chilie, garlic pods & salt and grind it into a paste in the mixie. Take small amounts of the paste and flatten it on the palm and shallow fry it few at a time. You can serve it as a starter or as a side dish.

Mutton mince with ridge gourd keema beerakaya

2011-11-26T11:49:00.002+05:30

Mutton mince 500 gms

Ridge gourd 250 gms

Potato 1

Onion 1

Tomato 2

Ginger garlic paste 3 tsp

Saffron ½ tsp

Red chili powder 2 tsp

Salt 2 tsp or as per taste

Oil 3 table spoon

Fenugreek leaves 2 bunches

Green chili 2-3

Method:

Heat the oil in a dish, add finely chopped onion & slit green chili and fry it well till light brown, add saffron, ginger garlic paste, red chili powder, mince, fenugreek leaves and fry it well. Add potato & ridge gourd pieces & salt and mix it well. Add 2 cups of water and allow it to cook for 20-30 minutes on slow fire. Once the mince is cooked increase the flame and cook according to the consistency you require. You can dry it completely or keep it as semi liquid. It can be served with hot rice or chapatti.

Shared at Mandy's Recipe Box
Shared at Food Corner
Shared at Newlyweds Blog

Mutton Mince Broad beans keema chikudukaya

2011-11-26T11:35:00.002+05:30

Mutton mince 500 gms

Broad beans 250 gms

Onion 1

Tomato 2

Ginger garlic paste 3 tsp

Saffron ½ tsp

Red chili powder 2 tsp

Salt 2 tsp or as per taste

Oil 3 table spoon

Fenugreek leaves 2 bunches

Green chili 2-3

Lemon juice ½ lime

Method:

Wash the mince thoroughly, strain out the water and keep aside.

Open the broad beans, separate the seeds and chop the bean covers, wash and keep aside.

Heat the oil in a dish, add chopped onion, and slit green chili and fry it till light brown then add the ginger garlic paste, saffron, chili powder and keep frying. Add the mince, fenugreek leaves & salt and fry it well till all the ingredients are mixed well into the mince. Add the chopped broad beans and tomato and mix it well. Add 2 glasses of water and allow it to cook for about 20-25 min. When the mince is cooked add the lemon juice and fry it well till completely dry. It can be served with hot rice, or as a side dish or with chapatti/puri.

Palak Paneer Spinach Indian cheese

2011-11-26T11:27:00.001+05:30

Palak 5 bunches

Onion 1

Tomato 1

Cumin ½ tsp

Whole garam masala 2 cloves, 2 cinnamon, 1 cardamon

Kasuri methi 3 tsp

Paneer 100 gms

Ginger garlic paste 2 tsp

Cumin powder 1 tsp

Coriander powder 1 tsp

Chili powder 1 tsp

Saffron ¼ tsp

Green chili 2-3

Salt 1 tsp or as per taste

Oil 2 table spoons

Method:

Wash the palak and chop it. In a dish add 2 glasses of water and bring it to boil. When the water is boiling add the chopped palak and allow it to cook for 2 minutes. Blend the palak in the mixie and keep aside. Cut the paneer into small cubes and keep aside.

Take a dish, add the oil, when the oil is hot add the whole garam masala, cumin seeds and fry it well. Add finely chopped onion and fry till light brown, then add the saffron, ginger garlic paste, cumin & coriander powder, chili powder, chopped green chili , kasuri methi & salt (as you add each ingredient keep frying it well) add chopped tomato and fry it for 2 min, add the blended palak and cook for about 2 min, add the paneer pieces and allow it to cook for about 5-6 minutes on medium flame. You can add ½ cup of milk cream (optional) cook on sim for about 2 min.

Fresh Cream

Check the consistency before removing from the stove. If liquid is more, turn the flame high, open the lid and allow it to cook till you get the required consistency. You can serve this dish with hot rice or chapatti.

Broad beans/Chikudkaya curry

2011-11-20T17:45:00.002+05:30

Broad beans 250 gms

Onion 1

Tomato 2

Ginger garlic paste 2 tsp

Saffron ½ tsp

Red chili powder 2 tsp

Salt 2 tsp or as per taste

Oil 2 table spoon

Fenugreek leaves 2 bunches

Green chili 2-3

Lemon juice ½ lime

Method:

Peel open the broad beans. Keep the seeds aside, and chop the cover of the beans fine, wash and keep aside. Wash the Fenugreek leaves, chop the onions and tomatoes and keep aside.

Heat the oil in a dish, add finely chopped onion and fry well till light brown, add the saffron, ginger and garlic paste, chili powder, chopped beans and fenugreek leaves, chopped tomato and salt. Mix all the ingredients well add 2 cups of water and allow it to cook on a slow flame. When the beans and the tomato is cooked, add lemon juice and fry it well on high flame till completely dry.

It can be served with hot rice or chapatti.

Ivy Gourd fry/Tindora/dondakaya

2011-11-20T17:34:00.001+05:30

Ivy gourd 250 gms

Ginger garlic paste 1 tsp

Saffron ½ tsp

Red chili powder 1 tsp

Salt 1 tsp or as per taste

Oil 2 table spoon

Method:

Heat the oil in a wok/kadai, add the chopped ivy gourd pieces, saffron, ginger & garlic paste, red chili powder & salt and fry it well. Cover the lid and allow it to cook for about 6-7 minutes on sim. Open the lid and fry it well till completely dry.

It can be served with hot chapatis or as a side dish.

Potato fry

2011-11-20T17:29:00.002+05:30

Potato 3

Chili powder 1 tsp

Salt 1 tsp

Oil for deep fry

Method:

Peel and cut the potatoes into small pieces, wash, strain and keep aside.

In a Wok or Kadai heat the oil and deep fry the potatoes little by little till golden brown. After frying place it on a tissue to absorb the excess oil. Place all the fried potatoes in a bowl and sprinkle chili powder and salt. It can be served as a snack or as a side dish.

Prawn Curry

2011-11-18T17:42:00.002+05:30

Fresh prawn’s 500 gms

Onion 2

Tomatoes 4

Ginger garlic paste 3 tsp

Oil 4 table spoon

Saffron ½ tsp

Red chili powder 3 tsp

Cumin powder 2 tsp

Vinegar 1 table spoon

Salt 2 tsp or as per taste

Method:

Clean & wash the prawns and keep aside. Chop the onions and tomatoes fine and keep aside.

Heat the oil in a dish or kadai add the finely chopped onions and fry it till golden brown, then add the ginger & garlic paste, saffron and chili & cumin powder and fry well. Add the prawns and the tomatoes and mix it well. Add the salt and 1 cup of water and allow it to cook on medium flame for about 10-12 minutes. Add the vinegar and allow it be on sim for another 5 min. Keep frying it till completely dry. Remove and serve as a side dish with hot rice & dhal or chapatti.

This blog has been written to participate with the "Blogger of the month" contest for The Tasty Tangles
You can find us here:http://www.facebook.com/TastyTangles

Itchy Potato/Arbi Curry

2011-11-13T16:35:00.002+05:30

Itchy potato/taro(root)/arbi 250 gms

Onion 2

Tomato 2

Ginger garlic paste 2 tsp

Saffron ½ tsp

Red chili powder 2 tsp

Cumin powder 2 tsp

Coriander powder 2 tsp

Oil 3-4 table spoon

Salt 2 tsp or as per taste

Tamarind small ball size

Method:

Clean the itchy potato and make pieces cutting in the centre and keep aside in water. Heat the oil in the pressure cooker, add the finely chopped onions and fry till golden brown, add the saffron, ginger garlic paste, chili, coriander, cumin and fry well, add the chopped tomatoes, and the itchy potato pieces and salt, keep frying it well add two cups of water and pressure cook it for about 10-12 minutes. Remove from the stove and open the pressure cooker after 5 min and add the tamarind pulp and place it on the stove on sim for about 8-10 minutes. Check the consistency according to your taste and remove from the stove. It can be served with hot rice or chapatti.

Potato with fenugreek leaves(Aloo & Methi)

2011-11-05T11:29:00.001+05:30

Potato 3

Onion 1

Tomato 2

Green chili 2-3

Red chili powder 2 tsp

Ginger garlic paste 2 tsp

Saffron ½ tsp

Fenugreek leaves 2 bunches

Salt 2 tsp or as per taste

Oil 2 table spoon

Lemon 1/2

Method:

Heat the oil in a dish or pressure cooker, add the chopped onions and fry till light brown, add the slit green chili, saffron, ginger garlic paste, red chili powder and fry well, add the chopped potatoes, tomatoes, fenugreek leaves and salt, keep frying it well, add a cup of water and pressure cook it. After 10 minutes when the potatoes are cooked, you can add the lemon juice and fry it well till completely dry or semi dry according to your taste. You can serve it with chapathis.

Potato 65/cornflour

2011-11-05T11:26:00.002+05:30

Potatoes 2-3

Corn flour 2 tsp

Maida 1 tsp

Egg 1

Chili powder 1 tsp

Salt 1 tsp or as per taste

Oil for deep frying

Method:

Boil the potatoes, peel it and cut into small cubes. Take a bowl add the potato pieces, corn flour, maida, egg, chili powder and salt and mix it well. Take a kadai/wok, heat the oil and deep fry the potato pieces, few at a time. After frying place it on a tissue to absorb the excess oil. It can be served as a snack or side dish.

Rava Upma (Semolina)

2011-11-05T11:23:00.004+05:30

Rava 2 cups

Onion 1

Tomato 1

Green chili 3

Curry leaves 6-8

Coriander leaves 2-3 stalks

Mustard seeds 1 tsp

Ground nut 10-12

Ghee/oil 1 table spoon

Salt 1 tsp or as per taste

Method:

In a pan heat the ghee, add the mustard seeds, chopped onion, curry leaves, green chili, ground nuts and fry it well, add the finely chopped tomato (optional) , chopped coriander leaves and fry it well add 4 cups of water and salt and allow it to boil. When boiling add the rava, as you are adding the rava with one hand keep stirring with the other hand to avoid it turning into lumps. Keep stirring till completely dry. You can serve it for breakfast with tomato sauce or as a snack.

Egg Masala curry

2011-11-03T13:35:00.001+05:30

Eggs 6

Onion 1

Green chili 2-3

Ginger garlic paste 2 tsp

Tomatoes 3

Potatoes 2

Red chili powder 3 tsp

Saffron ½ tsp

Coriander leaves 5-6- stalks

Oil 4-5 table spoon

Dry coconut ½

Poppy seeds 2 table spoon

Ground nuts 8-10

Garam masala/hot spices (2 cloves,1 cardamon, 1 cinnamon stick & shahi jeera/black cumin seeds 1tsp)

Putnal(roasted gram) 2 table spoon

Lemon ½

Salt 2 tsp or as per taste

Method:

Boil the eggs and keep aside.

Dry roast the coconut, poppy seeds, groundnuts, putnal/roasted gram and garam masala/hot spices. When cool grind into a paste. You can add the chopped tomatoes also to the paste and grind it.

Heat the oil in a dish, add the chopped onions and slit green chili and fry till the onions turn golden brown, add saffron, ginger garlic paste, chili powder and the ground paste and keep frying it, add the salt , cut potato pieces, chopped coriander leaves and add 2-3 cups of water and allow it to cook on medium flame. When the potatoes are cooked you can add the boiled eggs (remove the shell). You can put the whole egg or slice it into two, add the lemon juice and keep on sim for about 2 minutes. Remove and serve with hot rice, fried rice or chapatti.

Cluster beans

2011-10-22T19:38:00.001+05:30

Beans 250 gms

Onion 1

Ginger garlic paste 1 tsp

Saffron ½ tsp

Green chili 4-5

Oil 2 table spoon

Coriander leaves 3-4 stalks

Salt 1 tsp or as per taste

Method:

Heat the oil in a dish or pressure cooker, add the finely chopped onion till light brown, add saffron, ginger garlic paste, green chili (slit) and fry it well. Add the chopped beans & coriander leaves and salt and fry it well. Add a cup of water and allow it to cook. When the beans are cooked, fry it well till completely dry. Remove and serve with chapatti or as a side dish.

Yogurt Tadka

2011-10-22T19:36:00.001+05:30

Yogurt 200 gms

Salt 2 tsp

Saffron ¼ tsp

Whole red chili 2

Curry leaves 6-8

Mustard seeds ½ tsp

Urad dal(black gram) ½ tsp

Oil 1 table spoon

Method:

Add ½ cup water and salt to the yogurt , whip it and keep aside.

Take a pan, heat the oil, add the mustard seeds, urad dal, chili (break into half), saffron and curry leaves. Fry it well and add the seasoning to the whipped yogurt.

You can serve it with rice or as a drink.

Mutton Bone Soup

2011-10-22T19:33:00.006+05:30

Bones 250 gms

Onion 1

Garlic pods 5

Ginger 2 pieces

Mint leaves 12

Pepper pods 10-12

Tomatoes 3

Salt 2 tsp or as per taste

Method:

Wash the mutton bones thoroughly 3 to 4 times. Add the chopped onion, garlic pods, ginger pieces, mint leaves, pepper, chopped tomatoes and salt. Place all these ingredients in the pressure cooker and mix well mashing the tomatoes in the process. Add 5-6 cups of water and pressure cook it.

Strain it in a container and you can serve in a cup or bowl.

Optional: You can toast bread and cut into small squares and add it to the soup while serving.

Dried Prawn fry

2011-10-09T21:14:00.003+05:30

Dried Prawn fry:

Dried prawns 100 gms

Onions 2

Ginger garlic paste 1 tsp

Saffron ¼ tsp

Red chili powder 1 ½ tsp

Cumin powder 1 tsp

Coriander powder 1 tsp

Tomato 1 or 2

Oil 2 table spoon

Method:

Soak the dried prawns in water for about ½ hour. Then wash it well and keep aside. Take a pan, heat the oil, add the prawns and fry it well till brown , remove and keep aside.

Add a little more oil if required and fry the finely chopped onions till light brown, add the saffron, ginger garlic paste, chili powder, cumin and coriander powder and fry it well. Add the finely chopped tomato and salt and allow it to cook for about 5 minutes then add the fried prawns and fry it well together. Stir fry it till completely dry and remove. It can be served with roti or as a side dish with dal.

Egg Fry

2011-10-08T16:53:00.000+05:30

Egg Fry:

Eggs (boiled) 4

Red chili powder 1 tsp

Salt 1 tsp

Saffron ¼ tsp

Oil 2 table spoon

Method:

Boil the eggs and remove the shell. Cut the eggs into half (length wise). Take another small saucer and mix the chili, saffron and salt and sprinkle it evenly on the egg piece. Take a pan, heat the oil and shallow fry the eggs on both sides till golden brown. It can be eaten as a snack or starter.

Boiled eggs dry curry

2011-10-08T16:51:00.000+05:30

Boiled eggs dry curry:

Eggs 4

Onion 2

Tomatoes 2

Ginger garlic paste 1 tsp

Red chili powder 2 tsp

Saffron ¼ tsp

Salt 1 ½ tsp

Oil 3 table spoon

Method:

Boil the eggs, remove the shell and cut the egg into small pieces (about 8 pieces each egg).

Take a dish, heat the oil, add the finely chopped onions and fry it till golden brown, add the saffron, ginger garlic paste, chili powder, finely chopped tomatoes, salt and fry it well till the tomatoes are well smashed and cooked. Add the egg pieces and mix it well into fried onion and tomato. Stir fry it for about 5 minutes and remove . This can be served with chapattis.

Bombay Duck Fry

2011-10-08T16:49:00.004+05:30

Dry Bombay duck 4

Ginger garlic paste 1 tsp

Saffron ¼ tsp

Chili powder 1 tsp

Cumin powder ½ tsp

Salt 1 tsp

Lemon juice 1 tsp

Oil for frying

Method:

Cut the Bombay duck into finger size pieces and soak in the water for about ½ hour. Wash it nicely two or three times , you will notice there will be soft sand at the bottom of the water. After washing it well place it in a bowl and add all the ingredients and marinate for about ½ to 1 hour.

Take a pan, heat the oil and shallow fry it few pieces at a time, turning it on all sides till it is golden brown. You can serve it with dal and rice.

Fried Bananas

2011-10-08T16:47:00.004+05:30

Fried Bananas:

Ripe banana 2

Ghee 2 table spoon

Method:

Peel the banana & slit it in the centre and cut it into pieces (finger size). Take a pan, heat the ghee and shallow fry the banana pieces (both sides) till golden brown. It can be served with chapatti.

Chapatti Sweet

2011-10-07T19:04:00.003+05:30

Chapatti Sweet:

Chapatti 2

Milk 1 cup

Sugar 4 table spoon

Ghee 1 table spoon

Cinnamon 2 sticks

Dry coconut 10-12 small pieces

Method:

Take the chapatti and make small pieces and keep aside.

Boil the milk and keep aside

Take a dish, heat the ghee, add the cinnamon sticks, then add the dry coconut pieces and fry it till light brown, add the chapatti pieces and fry it well. Add the milk and the sugar mix it well and allow it to cook on sim for about 5 minutes till it forms into a pudding like consistency. It can be served as a snack or dessert.

Note: Left over chapatti’s can be used to make this sweet.

Announcement

2011-10-07T15:32:00.000+05:30

Indus Ladies is currently accepting entries from all bloggers for its E-book compilation-"100 Yummy Diwali Sweets." Send in all your entries by Oct 10th 2011 and about 1.3 lakh readers can access your recipe and your blog.

For Participation Rules- Click here

Pepper Mutton Fry

2011-10-02T18:51:00.004+05:30

Pepper Mutton Fry:

Mutton 500 gms

Onion 1

Green chili 3-4

Pepper powder 4 tsp

Garam masala powder 1 tsp

Ginger garlic paste 3 tsp

Saffron ¼ tsp

Oil 3 table spoon

Salt 2 tsp or as per taste

Method:

In a dish or pressure cooker, heat the oil, add the finely chopped onion and fry it light brown, add the saffron, ginger garlic paste, green chili (slit) and fry well. Add to it the washed mutton pieces and fry it well, add the salt and add 1 glass of water and pressure cook it, open the pressure cooker and add the pepper powder and garam masala and cook on sim for about 5-8 minutes. Then fry it well till it is completely dry. If you want you can add boiled potatoes cut in pieces or slices.

Note: If you are not using a pressure cooker you may need to add extra water for the mutton to cook.

Rice Kheer

2011-10-02T18:46:00.001+05:30

Basmathi rice 1 small cup

Milk 1 ½ litre

Sugar 200 gms

Cardamom 2

Raisins 10

Cashewnuts 10

Almonds 5

Charoli /chirongi 15-20

Zaffran ¼ tsp

Ghee 2 table spoon

Method:

Wash and soak the rice for about ½ hour. Pressure cook it, grate it into a paste and keep it aside.

Boil the milk and keep aside.

Take a dish, heat the ghee, add the crushed cardamom, add the dry fruits and fry it lightly, then add the rice and the sugar and mix it well into the ghee and the dry fruits, pour the milk in and mix it well, add ¼ tsp of zaffran, and allow it to cook on sim for about 10 minutes. Check the consistency , it should be semi liquid. Remove and serve it as a dessert in small bowls.

Kaddu /Lauki Dalcha (Bottle gourd)

2011-10-02T18:42:00.001+05:30

Kaddu /Lauki Dalcha (Bottle gourd)

Tur dal 2 cups

Channa dal/chickpea ¼ cup

Onion 1 small

Tamarind 1 small ball

Tomatoes 2

Green chili 3-4

Bottle gourd 1

Red chili powder 2 tsp

Ginger garlic paste 2 tsp

Oil 2 table spoon

Coriander leaves 6-8 stalks

Curry leaves 8-10

Cloves 2

Cinnamon stick 1

Cardamom 1

Shahjeera ½ tsp

Method:

Wash and soak the dals for about an hour. Pressure cook, grate it and keep it aside. Wash and soak the tamarind and remove the juice and keep aside.

II.

Take another dish, heat the oil, add the cloves, cinnamon, cardamom & shahjeera, then add the chopped onions and fry it well, add the curry leaves, saffron, ginger garlic paste, green chili (slit), red chili powder, chopped tomatoes , chopped coriander leaves and fry it well. Add the washed bottle gourd pieces , and fry it well, add the salt according to your taste, add enough water and allow it to cook for about 5-8 minutes. Add the dal and the tamarind juice and if necessary a little water according to the consistency you desire and allow it to boil and turn it on sim for about 10 minutes.

It can be served with hot rice or fried rice or roti.

Mutton Dalcha

2011-10-02T18:19:00.002+05:30

Mutton Dalcha:

Mutton 250 gms

Tur dal/yellow pigeon peas 2 cups

Channa dal/chickpea ¼ cup

Onion 1 small

Tamarind 1 small ball

Tomatoes 2

Green chili 3-4

Red chili powder 2 tsp

Ginger garlic paste 2 tsp

Oil 2 table spoon

Coriander leaves 6-8 stalks

Curry leaves 8-10

Cloves 2

Cinnamon stick 1

Cardamom 1

Shahjeera/black cumin seeds ½ tsp

Method:

Wash and soak the dals for about an hour. Pressure cook, grate it and keep it aside. Wash and soak the tamarind and remove the juice and keep aside.

II.

When the mutton is cooked, add the dal, chopped coriander leaves and the tamarind juice and allow it to boil for about 10 minutes on sim.

Remove from the stove and serve with fried rice or hot rice.

Mutton Roast

2011-10-01T10:42:00.000+05:30

Mutton Roast:

Mutton 500 gms

Potato 2

Onion 1 small

Green chili 5-6

Pepper pods 10-12

Cloves 3

Cinnamon 1 piece

Cardamom 1

Oil or ghee 2 table spoon

Saffron ¼ tsp

Lemon 2

Ginger garlic paste 2 tsp

Method:

In a dish take the whole mutton (do not make pieces, the thigh part is good for this recipe). Take a fork or knife and slit it just a little and marinate with ginger garlic paste, lime, salt, saffron, pepper pods and green chili (slit). Keep it aside for about 2 hours.

Boil the potato, peel it and make thick slices and keep aside.

After two hours add the cloves, cinnamon, cardamom to the meat, add a glass of water and pressure cook the meat. When the meat is cooked, shred it.

In another vessel heat the oil , fry the onions golden brown add this shredded meat with all its contents and fry it well for about 5 minutes. Add the sliced potatoes and stir fry slowly add another 2 table spoon of lemon juice, fry it well and the mutton roast is ready.

You can serve it with bread, roti or it can be eaten as it is.

Meat Ball Curry

2011-09-27T19:59:00.006+05:30

Mince 500 gms

Onion 1

Tomatoes 3

Potatoes 2

Green chili 10

Red chili powder 3 tsp

Saffron ½ tsp

Ginger&garlic paste 3 tsp

Coriander leaves 6-8 stalks

Mint leaves 6-8 stalks

Garlic pods 8

Oil 4-5 table spoon

Dry coconut ½

Poppy seeds 2 table spoon

Cashew nuts 3-4

Ground nuts 8-10

Garam masala (4 cloves, 2 cardamons, 2 cinnamon sticks & shahi jeera/black cumin seeds 2 tsp)

Putnal/roasted gram 100 gms

Charoli/chirongi 50 gms

Lemon 1/2

Method:

Dry fry the coconut pieces, poppy seeds, half of the garam masala, cashew, ground nuts and ¼ of the putnal and grind it into a paste. Cut the tomatoes and grind it into this same paste and keep it aside.

II.

Wash the minced meat, drain out the water totally, add 5-6 green chili, garlic pods, mint leaves and a 1 tsp of salt and grind it into a paste and keep aside.

III.

Dry fry the remaining putnal i.e. about 75 gms and the charoli/chirongi and the remaining garam masala. Make a powder of this and keep aside.

IV.

Take a bowl & Mix the minced meat paste and the putnal & chirongi powder . It will be like a wet dough. Now take a little mixture at a time and make small round balls and keep it aside till all the mince dough is complete.

Take a big vessel, heat the oil, add the finely chopped onions and 4 green chili (slit) and fry till light brown, add the saffron, ginger garlic paste, red chili powder and the ground coconut masala paste and fry it well, add the salt according to your taste. When all the ingredients are fried well add 3-4 cups of water and allow it to boil. When it is boiling add all the mutton balls slowly, few at a time. Scrape the potatoes and cut them into pieces , wash it and add it in the curry and allow it to cook for about 15-20 minutes on medium flame. Add the chopped coriander leaves and allow it to cook on sim for about 10 minutes. Add 1 table spoon of lemon juice and remove from the stove after 5 minutes.

This can be served with fried rice, coconut rice or vegetable rice.

This blog has been written to participate with the "Blogger of the month" contest for The Tasty Tangles
You can find us here:http://www.facebook.com/TastyTangles

Coconut Rice

2011-09-21T18:37:00.002+05:30

Coconut Rice:

Fine Rice 500 gms

Coconut 1

Onion 1

Green chili 4-5

Ginger garlic paste 2 tsp

Saffron ¼ tsp

Cardamom 2

Cinnamon 2 pieces

Clove 3
Bay leaf 2

Shahi jeera(black cumin) 1 tsp

Refined oil or ghee 2 table spoon

Salt 2 ½ tsp

Method:

Grate the coconut and add one litre of water and allow it to boil for about 10 minutes. Cool it a little and squeeze out the coconut milk and keep aside.

Take a dish, heat the oil, add the cardamom, cinnamon, clove, shahjeera, bayleaf, when it splutters, add the chopped onions and green chili and fry it well till golden brown, add the saffron and the ginger garlic paste and fry it well, add the washed rice and pour the coconut milk and the salt and mix it well. You can pour it into the rice cooker and allow it to cook. If there is no rice cooker it can be cooked in the same dish on medium flame for about 10 minutes, when the rice is cooked, allow it to be on the stove on sim for another 5-6 minutes.

You can serve this rice with mutton or chicken curry.

Stuffed bitter gourd fry - (Karela)

2011-09-20T18:20:00.012+05:30

Bitter gourd 6

For filling: Ist

Cobra chutney(dry):

Dry coconut 1 whole

Red whole chili 4

Garlic pods 6

Mint leaves 6-8

Tamarind 1 lemon size ball

Salt 2 tsp or as per taste

Cut up the coconut pieces very small and dry roast it to light brown. Add the whole red chilies, garlic pods, mint leaves and grind it in a mixer to powder now add the washed and soaked tamarind without the seed and the salt and grind it into a paste by adding a little water. Remove the paste in a bowl and keep aside.

Filling: IInd

Minced meat 200 gms

Onion 1

Red chillie powder 2 tsp

Ginger garlic paste 2 tsp

Saffron ½ tsp

Kasuri methi 1 table spoon (optional)

Oil 1 table spoon

Wash the minced meat and keep aside. Take a dish, heat the oil (one table spoon), add the finely chopped onion, saffron, chili powder, ginger garlic paste and fry it well till the onion is brown add the minced meat, salt and kasuri methi or 1 tsp of garam masala and fry it well. Add 2 cups of water and allow the mince to cook. When the mince is cooked dry it completely.

Filling : IIIrd

Potatoes 2

Chili powder 1 tsp

Saffron ¼ tsp

Boil and mash the potato. Heat 2 tsp oil in a pan and fry the potato, chili & saffron with a tsp of salt. Fry it well and remove from the stove.

Method:

Take the bitter gourd and slit it in the middle (length wise), remove the seeds, scrape it slightly on the outer side. Wash it fill in the coconut paste or mince fry or potato mash, according to your choice. Close it and tie it with a thread. Do the same with all the bitter gourd. Take a pan and heat 4-5 table spoons of oil and shallow fry all the pieces one or two at a time, on slow fire till it is nice and golden brown.

This blog has been written to participate with the "Blogger of the month" contest for The Tasty Tangles
You can find us here:http://www.facebook.com/TastyTangles

Karela (Bitter gourd ) fry:

2011-09-20T18:19:00.004+05:30

Bitter gourd 4-6

Chili powder 2 tsp

Ginger garlic paste 2 tsp

Saffron ¼ tsp

Cumin powder ½ tsp

Salt 1tsp

Method:

Scrape the bitter gourd slightly and slice it, remove the seeds wash it and place it in a bowl.

Add all the ingredients to the slices, mix it well and keep it aside for about ½ an hour. In a pan, heat the oil and add the marinate and fry it well and leave it on sim for about 10 minutes, continue to fry it till completely cooked and dry. Remove and serve with roti or as a side dish with dal and rice.

Bitter Gourd /Karela curry

2011-09-19T21:38:00.002+05:30

Bitter Gourd /Karela curry:

Bitter gourd 4-5

Onion 2

Saffron ½ tsp

Chili powder 2 tsp

Ginger garlic paste 2 tsp

cumin powder 2 tsp

Coriander powder 2 tsp

Tamarind 1 small ball

Salt 2 tsp or as per taste

Oil 3 table spoon

Method:

Scrape the bitter gourd slightly cut it into slices, remove the seeds and wash it well keep it aside in water with a little salt and a little saffron powder. Take a pan heat the oil and fry the slices light brown and keep aside.

In a dish, heat the oil (the same oil in which the slices were fried can be used), add the finely chopped onions and fry it till golden brown, add ginger garlic paste and fry it well, then add all the powders (saffron, chili, cumin & coriander) then add the fried bitter gourd slices and mix it well . Squeeze out the juice from the tamarind and add it and allow it cook on slow fire (sim) for about 6-8 minutes. Check the consistency accordingly (semi dry) and remove from the stove. It can be served with hot rice or roti.

Khichidi

2011-09-18T17:59:00.004+05:30

Khichidi:

Rice 200 gms

Onion 1

Green chili 2-3

Ginger garlic paste 1 tsp

Masoor dal 50 gms

Saffron ½ tsp

Oil 2 table spoons

Clove 2

Cardamom 1

Cinnamon 1

Salt 2 tsp

Method:

Mix the rice and dal, wash it and keep aside.

In a dish, heat the oil, add the clove, cardamom and cinnamon, then add the onions and slit green chili and fry well till golden brown, add the ginger garlic paste, saffron, add water (double measure of the rice) (2 cups of water to 1 cup rice) add 2 tsp of salt or according to your taste and allow the water to boil. Then add the washed rice and dal and allow it to cook of medium flame for about 5 minutes then lower the flame and cook on sim. Check if the rice is cooked if not you can add a little water, close the dish and keep a weight on it to cook ‘on dum’ i.e. sim. (The same can be prepared in a pressure cooker)

You can serve it hot with tomato chutney or dry coconut chutney . It can also be eaten with curd.

Chicken Manchuria

2011-09-18T17:58:00.001+05:30

Chicken Manchuria

Chicken (boneless) 250 gms

Egg 1

Ginger garlic paste 1 tsp

Red chillie powder 1 tsp

Maida 1 tsp

Cornflour 2 tsp

Salt 1 tsp

Oil for deep frying

Onions 2 (finely chopped)

Soya sauce 1 table spoons

Green chillie sauce 2 tsp

Green chillies 2-3 (finely chopped)

Tomato sauce 2 tsp

Coriander leaves 8-10 stalks

Method:

Wash and marinate the chicken pieces with egg. Ginger garlic paste, red chili powder, maida, cornflour and salt for about ½ hour. Take a Wok or kadai with oil for deep frying, when the oil is hot fry the chicken pieces few at a time. Remove and keep aside.

Take a another dish or kadai , heat 2 table spoons of oil, add the finely chopped onions and fry till golden brown, add ginger garlic paste or finely chopped (1tsp), finely chopped green chili, add the soya, chili and tomato sauce and fry well, add just a little salt as there is salt already in the chicken fried pieces, add a little ¼ cup of water and allow it to cook for a while, you can add a paste of 1 table spoon of cornflour to thicken the sauce. Then add the fried pieces and stir it well till the sauce covers all the pieces, Remove and garnish with chopped coriander.

Spinach(Palak) Chicken

2011-09-14T18:58:00.003+05:30

Chicken 500 gms

Palak 3 bunches

Methi leaves (fenugreek) 3 bunches

Oil 2 table spoons

Green chillies 2-3 slit

Onion 2

Ginger garlic paste 2 tsp

Red chillie powder 2 tsp

Saffron powder ½ tsp

Salt 2 tsp or as per taste

Method:

Wash and cut the palak and methi leaves & keep aside

Wash the chicken pieces well and keep aside.

Heat the oil in a kadai or dish, add the finely chopped onions, saffron and fry till light brown, add the ginger garlic paste, slit green chillies, red chillie powder, salt and meat and fry it well, now add the washed methi leaves and fry it well then add the palak leaves and add a little water to cook on medium heat. After 15minutes check If the chicken is cooked you remove from the stove. Check the consistency if you want it dry keep stir frying till it is dried.

Curry Puffs

2011-09-14T17:59:00.003+05:30

Curry Puffs:

Minced meat 250 gms

Onion 1

Red chillie powder 2 tsp

Ginger garlic paste 2 tsp

Saffron ½ tsp

Kasuri methi 1 table spoon

fresh methi leaves ½ cup

Salt 2 tsp or as per taste

Oil 1 table spoon + oil for deep frying

Maida or wheat flour 500 gms

Method: ( for the filling)

Wash the minced meat and keep aside. Take a dish, heat the oil (one table spoon), add the finely chopped onions and fry till light brown,add the saffron, chili powder and ginger&garlic paste and fry it well.Add the minced meat,salt& fresh methi leaves or Kasuri methi.Add two cups of water and allow it to cook on medium flame for about 15-20 mins.
When the mince is cooked add a tsp of lemon juice and fry it well till it is totally dry.Remove and keep aside.

Make a dough with the flour,salt and water.
Make small balls of the dough and roll the dough into the desired shape(round or square) and fill in two tsp of cooked mince and close it on all sides so that the mince doesn't fall out while frying.
Take a kadai with oil for deep frying,when the oil is hot, place in the stuffed dough(puffs) and fry them till it turns brown.Remove and serve hot.

Dahi Kadi

2011-09-14T17:58:00.003+05:30

Dahi Kadi :

Besan atta 100 gms + 100 gms

Curd 250 gms

Jeera powder 2 tsp + 1 tsp

Red chillie powder 2 tsp + 1 ts

Ginger garlic paste 1 tsp + 1 tsp

Saffron ½ tsp

Salt 2 tsp or as per taste

Oil 2 table spoon + oil for deep frying

Curry leaves 8-10 leaves

Rye/Mustard seeds ½ tsp

Cumin (jeera)seeds ½ tsp

Whole red chilli 2

Method:

Take a dish add one part of the besan atta, chilli, jeera,saffron powders, add ginger garlic paste, salt curd and mix it well. Add 2 cups of water and make into dal like consistency. Place it on the stove and allow it to boil for about 10 minutes on medium flame. Remove it from the stove and take a small pan for seasoning.

Heat the oil in the pan, add the mustard and cumin seeds, whole red chilli, curry leaves and when light brown pour it into the dahi mixture.

Take the next part of besan atta in a bowl, add chillie powder, ginger garlic paste, jeera powder and salt and make it into dough like consistency. Take a kadai with oil for deep frying, take small portions, flatten it on the palm and deep fry the bhajjis till brown . Keep frying till all the dough is finished.

Put these bhajjis into the seasoned dahi kadi and mix it with a spoon till all the bhajjis are covered with the dahi kadi mixture.

You can serve it with roti or hot rice.

Donda Kaya Pachidi: (Ivy gourd/Tindora)

2011-09-14T09:51:00.003+05:30

Donda Kaya Pachidi: (Ivy gourd/Tindora)

Donda kaya 250 gms

Red whole chilli 4-5

Garlic pods 4-5

Jeera 2 tsp

Tamrind 1 small ball

Method:

In a kadai , heat one tsp oil and add jeera, chillie, garlic pods, and the chopped dhonda kai and tamrind, fry it well on medium flame till light brown. Remove from fire and allow it cool. Place all the ingredients in a mixie and add a little salt and grind it to paste, if needed a just a little water to grind it.

Remove it in a bowl and season it. ( For seasoning, take a table spoon of oil, heat it and add a little mustard & jeera seeds, one whole red chillie, curry leaves and one garlic pod.)

It can be served with dosa or hot rice & dal.

The same method can be used to make beerakaya(Ridge Gourd) pachidi.

Fine Sev or Bhujia:

2011-09-12T14:17:00.004+05:30

Fine Sev or Bhujia:

Besan atta 250 gms

Red chillie powder 2 tsp

Ajwain powder 2 tsp

Salt 2 tsp or as per taste

Oil for deep frying

Method:

Take a container and mix all the ingredients with warm water and make it into a soft dough (paste-like)

Take a muruku mould and place the fine hole disc in it. Put the dough little by little and press it into the hot oil in the kadai. Thin long string like will flow out of the muruku mold. Take a ladel with holes in it and fry the sev turning it both sides. Remove it and place on a tissue in order to absorb the extra oil.

When the it is cool, it can be stored in an air tight container and eaten as a snack or time pass.

Paalak bhaji: (Spinach) / Potato bhajji

2011-09-12T14:14:00.005+05:30

Paalak bhaji: (Spinach) / Potato bhajji

Paalak 10 – 12 stalks or

Potatoes 2 big (thin slices)

Besan atta 6 table spoons

Red chillie powder 1 tsp

Jeera powder ½ tsp

Ginger garlic paste ½ tsp

Salt 1 tsp or as per taste

Eating soda ¼ tsp

Oil for frying

Method:

Wash the paalak leaves and cut up the long stocks, keep just a very small stalk. Drain out the water and keep aside. If you are preparing potato bhajjis, peel and slice the potatoes . In a bowl mix the besan atta with all the ingredients add water and make it into a nice batter. Take a kadai or wok pour the oil for deep frying, when hot , dip each leaf or potato slice in the batter and slowly put into the kadai and fry both sides, till golden brown . Remove it and place on a tissue for the oil to be absorbed. Serve hot.

Onion Pakoda

2011-09-12T14:14:00.004+05:30

Onion Pakoda

Onions 2 large

Oil for frying

Besan atta 6 table spoons

Red chillie powder 1 tsp

Jeera powder ½ tsp

Ginger garlic paste ½ tsp

Salt 1 tsp or as per taste

Eating soda ¼ tsp

Method:

Chop the onions (length-wise) . Take a bowl , add onions, besan atta and all the ingredients with a little water and till a paste like consistency. Take a kadai/wok and heat the oil for deep frying. When the oil is hot take little onions at a time and deep fry it till golden brown.

After frying place it on a tissue to absorb extra oil. Serve it plain or with tomato sauce.

Tomato rasam

2011-09-10T14:28:00.004+05:30

Tomato rasam

Ingredients:

Tomatoes ½ kg

Tamrind 1 small round size

Red chillie powder 2 tsp

Pepper powder 2 tsp

Saffron ½ tsp

Ginger garlic paste 1 tsp

Corriander leaves 3 stalks

Curry leaves 2 stalks

For seasoning:

Oil 1 table spoon

Cummin seeds ½ tsp

Mustard seeds ½ tsp

Whole red chillie 2

Garlic pods 2

Curry leaves 4-5 leaves

Method:

Wash and cut up the tomatoes, add the chillie, saffron, pepper, cummin powders, ginger garlic paste, curry leaves and corriander leaves & tamrind, add one mug of water about ¾ litre add salt and ½ tsp of (hing) asoefetida and allow it to boil for about 15 min on slow fire. Remove from stove and allow it to cool a little so that you can squeeze out and strain out the boiled content into a dish.

Take a small pan, heat the oil and add the mustard,cummin,whole red chillie, garlic pods and the curry leaves when it is brown add the seasoning to the rasam. It can be served with hot rice.

Chole/Chick pea

2011-09-10T14:26:00.001+05:30

Chole/Chick pea

Ingredients:

Chole channa 200 gms

Onions 2

Red chillie powder 2 tsp

Saffron ½ tsp

Ginger garlic paste 2 tsp

Chole masala powder 2 tsp

Salt 2 tsp

Lime juice 2 table spoon

Corriander leaves 7-8 stalks

Tomatoes 3-4

Oil 3 table spoons

Method:

Wash & soak the chole channa overnight. Pressure cook it and keep it aside.

Take a dish or kadai, heat the oil, add the finely chopped onions and fry it well till light brown, add saffron, ginger garlic paste, chillie powder, pureed tomato, chole powder and salt, fry it well then add the boiled chole and allow it to cook on sim for about 5-8 minutes add the lemon juice and allow it to cook on sim another 5 min. Remove and garnish with chopped corriander leaves and finely chopped onions.

Fried Fish

2011-09-10T14:24:00.004+05:30

Fried Fish

Ingredients

Fish ½ kg (sliced)

Red chilli powder 2 tsp

Saffron ½ tsp

Cummin powder 1 tsp

Ginger garlic paste 2 tsp

Salt 2 tsp or as per taste

Vinegar or lime juice 1 table spoon

Method:

Wash the fish pieces and marinate it with all the ingredients (masalas) and keep aside for 1 or 2 hours.

Take a pan and shallow fry the pieces in oil few at at a time till golden brown.

Chicken pakoda

2011-09-09T20:14:00.003+05:30

Chicken pakoda

Boneless chicken 250 gms

Chillie powder 1 tsp

Pepper powder 1 tsp

Egg 1

Ginger garlic paste 1 tsp

Cornflour 2 tsp

All purpose flour 2 tsp

Salt 2 tsp or as per taste

Method:

Wash and cut the chicken into small pieces, add the chillie powder, pepper powder, ginger garlic paste, egg, cornflour and flour, salt and mix it well and keep aside for about ½ hour.

Take a kadai/wok add oil for deep frying, when hot add few pieces at a time and fry it well till golden brown. Remove and serve with sauce.

Beerakai & Methi (Ridge gourd & fenugreek leaves)

2011-09-09T20:13:00.001+05:30

Beerakai & Methi (Ridge gourd & fenugreek leaves):

Ingredients:

Beera kai 250 gms

Onion 1

Tomatoes 2

Green chillies 2

Fenugreek leaves ¼ cup

Red chillie powder 1 ½ tsp

Saffron powder ½ tsp

Ginger garlic paste 1 tsp

Salt 1 tsp or as per taste

Oil 2 table spoons

Method:

Remove the thick ridge and the skin from the gourd, and cut it into pieces. Take a pan or pressure cooker, heat the oil and add the finely chopped onion, and fry till light brown, add the green chillies (slit), ginger garlic paste, saffron, chillie powder and fry it well, add the chopped gourd and mix it well, add the methi leaves and salt and fry it well till all the ingredients blend with the gourd, add the chopped tomatoes and then add a little water and pressure cook it for about 10 minutes. Open the pressure lid and fry it till completely dry or according to required consistency. Serve with hot rice or rotis.

The same can be prepared with potatoes (Alu & Methi)

Rava Dosa

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Ingredients:

Bombay rava 1 cup

Wheat flour 1 cup

Rice flour 1 cup

Onion 1

Green chillies 2-3

Pepper powder 2 tsp

Cumin seeds 2 tsp

Coriander leaves 3-4 stalks

Salt 2 tsp or as per taste

Oil for frying the dosa

Method:

In a bowl take rava and the flours and mix it well, add finely chopped onion, cumin seeds, pepper powder, finely chopped green chillies and coriander leaves and salt. Add 2-3 cups of warm water and mix it well till you get the batter consistency. This can be prepared and used immediately, there is no need for fermenting overnight.

Take a dosa pan, heat it, take a spoon and spread the consistency round on the pan and spread some oil around the dosa and fry it till brown, turn it and fry it the other side.

Serve with coconut chutney or tomato chutney.

Coconut chutney (dry coconut)

2011-09-05T16:25:00.001+05:30

Coconut chutney (dry coconut):

Dry coconut 1 whole

Red whole chili 4

Garlic pods 6

Mint leaves 6-8

Tamarind 1 lemon size ball

Salt 2 tsp or as per taste

Method:

It can be served with dosas, khichidi, or dal.