Geetha'sIndianRecipes

Karthigai Pori Urundai

2011-01-11T19:31:00.000-08:00

Ingredients:
Aval Pori (Puffed rice flakes) – 8 cups
Jaggery powdered – 2 cups
Coconut (cut into small pieces) – 1 c
Cardamom Powder – 1 teaspoon
Dry ginger powder (Sukku podi) – 1/2 teaspoon

Method:
Put the cleaned Pori in a large plate.

Dry roast the coconut pieces slightly and keep aside.

In a kadai put the jaggery and add 1/2 cup water and make a thick syrup. (If you pour little syrup in a bowl of water, it should form a ball shape when you roll it with your fingers. That is the right consistency). Add cardamom powder, dry ginger powder and fried coconut pieces and stir well.

Remove from stove and add the Pori and mix it thoroughly using a big flat spoon.

When it is warm enough to hold by hand, take the mixture and make orange size balls dusting your hands with rice flour or with little ghee.

Easy Cheese Rolls

2011-01-09T19:39:00.000-08:00

Ingredients:

Bread slices-6 nos

Shredded cheese-1 cup

Pepper powder as needed

Salt to taster

Oil for frying

Method:

Mix the cheese with salt and pepper powder.

Take a bread slice and press it with a roller.

Spread the cheese mix over the bread.

Fold the bread and press the edges tight so that the cheese doesnt come out while frying

Fry the prepared bread in oil at medium heat.

Serve it with tomato ketchup.

Kuzhi Paniyaram

2010-11-14T17:59:00.000-08:00

Ingredients:

Raw rice - 1

cup Idly rice - 1 cup

Urad dhal - 1 handful

Fenugreek - 1 tsp

Salt to taste

Cooking Soda - a pinch

Oil

Method:

Soak rice, dhal and fenugreek for 4-5 hrs and grind to the consistency of dosa batter.

Add salt and ferment overnight.

Add the soda to the batter and mix thoroughly.

Heat the kuzhipaniyarm kadai and wipe the moulds with oil.

Pour spoonfuls of batter into each round and add oil along the sides. (If it a non-stick kadai can use less oil. Else use more oil so that the paniyarams get released easily) Allow it to cook on a medium heat.

Turn the paniyarams upside down and apply a little oil. Allow to cook. The total cooking time will not exceed 4 min. per set of 7 paniyarams.

Serve hot with chutney.

Vathal Pulikulambu

2010-10-26T09:08:00.000-07:00

Ingredients

25g dry vegetable vathal
Onion-1,medium sized,chopped
Tomato: 1 medium ( chopped)
2 tsp coriander seeds
2 tsp methi seeds
2 tsp pepper
1 tsp mustard seeds
2- 4 red chillies
small piece asafoetida
lime sized tamarind ball
curry leaf
Grated Coconut-2 tbsp
Salt to taste

Method:

Fry coriander seeds,pepper, asafetida,red chillies and methi seeds in a tsp of oil. Grind to a paste. In a hard-bottomed pan, saute mustard and 25g dry vegetable vathal in a 2 tsp of oil. Add onions and let them turn a golden brown. Add thick tamarind and coconut with cooked vathal. Add the ground paste and let it boil for a few minutes. Salt to taste and boil well.Garnish with coriander leaves.Now tasty Vathal Pulikulambu is ready to serve.

Keerai Bonda

2010-10-25T08:44:00.000-07:00

Ingredients

Pasalai keerai    :    4 bunches
Onion    :    3
Gigner    :    a small piece
Green chilli    :    3
Bengal gram dal    :    2 spoon
Gram flour    :    3 big spoons
Oil    :    a little

Method

Clean pasalai keerai.
Grind keerai, onion, ginger, green chilli into a paste.
Add salt, gram flour, bengal gram dal, and knead well.
Make small bondas.
Heat oil in a frying pan.
Fry the bondas in oil and set aside.

Ladies Finger poriyal

2010-10-25T07:30:00.001-07:00

Ingredients

Ladies fingers/okra-1/4 kg

Onion-1,medium sized,chopped

Green chillies-4,chopped

Jeera-1 tsp

Grated Coconut-1 tbsp

Salt-1/4 tsp

For Seasoning:

Cooking oil-1/2 tsp

Mustard seeds-1/4 tsp

Urad dhal-1/4 tsp

Curry leaves-few

Dried red chilli-1

Preparation:

Wash the okra/ladies fingers well in running water....Cut them up in to small round pieces....Now in a non stick pan,add the cookingoil,followed by the mustard,ural dhal,red chilly and curry leaves...once they crack,add the okra with the chooped onion...Cook these in low flame....Once they are done...Add the grated coconut and jeera....Serve with rice...Enjoy cooking!!

CABBAGE PORIYAL

2010-10-24T07:40:00.000-07:00

Ingredients:

2 Cups cabbage, shredded

1/2 tsp Urad dal

1 tsp Mustard seed

2 Dry red chillies, broken

1 Green chilli, slit

8 to 10 Curry leaves

1/4 Cup fresh coconut, grated

A pinch turmeric powder

2 tsp Oil

Salt to taste

Method:

•	Take a frying pan and heat oil.
•	Add mustard seeds and urad dal. Let the seeds crackle.
•	Add green chilli, dry red chillies, curry leaves and turmeric powder.
•	Stir the mixture for few seconds.
•	Add cabbage, salt and 1/4 cup of water.
•	Cook over medium heat until the cabbage is tender.
•	Mix grated coconut with it and serve hot.

Idli

2010-10-23T11:14:00.000-07:00

INGREDIENTS:
Idli rice - 4 cups
Whole white urad dhal - 1 cup
Methi seeds - 1 teaspoon
salt - 3 level teaspoons

METHOD:

Soak rice with methi for 3-4 hours.
Soak urad dal separately.
(The trick for spongy idlis) :
1. Soak urad dhal for about 45 minutes only.
2. Wash the dhal well and soak it in 3 cups of water
3. Grind in the soaked water itself till fluffy

First grind the dhal till fluffy and then grind the rice separately. Mix both the batter and add salt. Allow it to ferment for 7-8 hours.
Make idlis using idli plates.
Grease the idli plates , pour in a ladle of the batter and steam for 8 minutes. Transfer the idlis to a bowl or hot pack after 5 minutes

Vegetable Noodles

2010-10-23T10:52:00.000-07:00

INGREDIENTS:

Vegetable oil : 3tbsp
Egg Noodles or plain noodles : 350 g
Onions : 1 (cut lengthwise or thinly sliced)
Tomato: 1 medium ( chopped)Carrot : 1 (large and cut in to thin slices)
Snow Peas : 120 g (cut length wise)
Cabbage : 1 cup (cut length wise)Bean Sprouts : 50 g
Whole Garlic : 2 ( pressed)
Green onions : 1/4 cup ( thinly sliced)
Chilly powder : 1 tablespoon
Salt : To Taste

Method:
Cook the noodles in boiling water.
Drain the excess water and keep aside.
Place a flat pan or wok in a high heat and once it is hot add oil in to it.
Now add the onions and garlic in to it , fry them little bit till its soften.
Add the tomate slices and cook till soft.
now add chilly powder,salt and cook till raw smell is goes off.
After that start adding the carrot-strips, snow peas,cabbage,bean sprouts and stir-fry for 3 to 4 minutes or until the carrots are tender.
Add the cooked noodles and mix well.
Finally garnish the noodles with Green onions and serve.

Potato Fry

2010-10-22T10:35:00.000-07:00

Method:

1.Boil the potatoes, peel the skin and cut into big cubes.

2.In a kadai, heat oil, add mustard seeds. After they splutter add urad dal, and a pinch of turmeric powder.

3.When urad dal turns golden brown, add the potatoes.

4.Add salt and chilli powder as required.

5.Fry till golden brown and serve.

Onion Thokku

2010-10-22T10:30:00.000-07:00

INGREDIENTS:

Big onions - 5
Tamarind - half the size of a lemon
Dry red chillies - 5
Curry leaves - a sprig
Salt

To temper:
Gingelly oil - 1/2 ladle
Mustard seeds - 1/2 tsp.
Hing

METHOD:

Peel onions and grind it alongwith tamarind, curry leaves and chillies to a smooth paste.

In a heavy-bottomed pan, heat gingelly oil and add mustard seeds and hing. When mustard seeds splutter, add the ground paste, and salt. Stir it often so that it doesn't stick to the pan. When oil leaves the sides and the paste is thick, transfer it to a sterile bottle.

Cup cakes

2010-10-20T11:35:00.000-07:00

Ingredients:

All Purpuse Flour -1cup

Butter (unsalted)-3/4 cup

sugar(powdered)-3/4 cup

Baking powder-1/2 teaspoon

Eggs-3 nos

vanilla essence-1 teaspoon

Icing crean

sprinkles(optional)

Method:

Beat sugar and butter till creamy.

Add the eggs and beat again till it mixes well with the butter cream.

Add essence and mix well.

Mix the flour and baking powder.Then add it to the cream.

Take the cup cake pan and line it with the cup cake lining paper.

Preheat the oven for 350 F.

Fill each cup until 3/4.

Bake it for 25 min.

Add the icing cream of ur choice over each cake.

Spray the sprinkles over the cream.

Cup cakes ready !!!!!!

Chicken Gravy

2010-10-20T11:18:00.000-07:00

INGREDIENTS:

Chicken with bones-1 pound (chicken with bones tastes better than boneless chicken)
For dry powder-kus kus 3/4 tsp,black peppercorns 1/2 tsp,fennel(sombu) 1/2 tsp,dry red chillis 3
Masala-Medium Onion,Tomato-1 roughly chopped,Green chillis -3,Garlic-3 pods,Ginger-1/2 inch
Coconut grated-4 tbsps
Seasoning-Cinnanom 1 stick,cardamon 3 pods
Salt-1 1/2 tbsps
Oil-4 tbsps
corriander leaves-4 stripes chopped

Method

Clean chicken and marinate it with little salt,turmeric powder,chilli powder,Meat/chicken masala,lime juice
In a kadai without oil dry roast the powder ingrediants,transfer to blender and powder it
In the same kadai heat 1 tbsp oil ,add the masala items one by one and saute for 3 to 4 mins and then transfer it to the blender and grind it along with the already powdered dry ingrediants.Run the blender until all are well grinded.Afterwards add the coconut and once again run the blender.
Heat the cooker,add the rest oil followed by the seasonings,Now add the mixture from the blender and saute for 4 mins.Always the onion,tomato mixture tends to boil and spread around.Dont worry slightly close the cooker with lid so that you dont get a springler of masala around the cooker.
Add the chicken and mix it well with the masalas.Add salt.Put on the weight and cook for 4 whisltes.
After the pressure is released,add corriander leaves.
Serve with paratha,plain rice,briyani .

Tomato Thokku

2010-10-19T08:39:00.000-07:00

INGREDIENTS:

Big tomatoes - 8
Dry red chillies - 6
Turmeric powder - a pinch
Chilli powder - 1/2 tsp.
Salt - as per taste
Mustard seeds - 1/2 tsp.
Urad dhal - 1/2 tsp.
Gram dhal - 1/2 tsp.
Hing
Curry leaves - few
Gingelly oil - 1 ladle

METHOD:
Wash and cut tomatoes into cubes. .
In a kadai, heat gingelly oil, add mustard seeds and allow it to splutter. Now add urad dal, gram dal, red chillies, hing, turmeric powder and curry leaves and fry till golden brown. Add the chopped tomatoes, salt and chilli powder.
Stir often and saute well till the tomatoes are mushy and oil leaves the sides. Allow it to cool. Store in a sterile bottle. This can be stored in the refrigerator for a month and can be used as a side dish for idli, dosa, chappati, poori and can also be mixed with cooked rice.

Rawa Dosai

2010-10-14T14:39:00.001-07:00

Ingredients

1 cup rawai
1 cup rice flour
½ cup maida
Salt as per taste
pepper corns
Asafetida
Cumin seeds
Green chilli – 3 (cut in width wise)
Curry leaves – few
Oil for sprinkling on dosai – little
Water – 3 cups

Method

Mix all the ingredients except oil and make rawa dosai batter in a watery form. ( batter should not be thick).
In non stick dosai pan, sprinkle the batter with hand.
Similarly, sprinkle the oil on the upper part of the dosai slightly.
If you want you can turn it to the other side, but usually not necessary.
Serve hot with any chutney.

Tomato Rasam

2010-10-05T15:17:00.000-07:00

Ingredients:

Tomato - 3 nos
Tamarind juice - 2 tbsp
Rasam powder - 1 tbsp
Garlic - 3 nos ( crushed )
Red chillies - 2 nos
Curry leaves - few
Corriander leaves - 2 tbsp ( chopped)
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Salt to taste.
Method:

1.Put whole tomatoes in boiling water, simmer for 3 minutes, keep it aside to cool.
2.Peel away the broken skin of boiled tomatoes and mash them into a pulp.
3.To the thick tomato pulp add water,add curry leaves, chopped corriander leaves, Rasam powder,Crushed garlic, tamarind juice and salt. mix well.
4.Heat oil in a pan, add mustard and red chillies and allow to splutter.
5.Now pour the rasam and bring to a boil and simmer for 2-3 minutes.
6.Serve with hot plain rice.

Kothamalli Chutney

2010-10-05T15:10:00.000-07:00

Ingredients:

Fresh Corriander leaves - 1 bunch

Small onion - 10 or large onion - 1

Red chillies - 4

Cumin seeds - 1 tsp

Channa dhal - 1 tsp

Urad dhal - 1 tsp

Grated coconut - 2 tbsp

Tamarind - 1/4 lemon size

Oil - 2 tspSalt to taste.

Method:

Clean and wash the corriander leaves.
In a kadai put the oil and fry onion,red chillies,cumin seeds,urad dhal and channa dhal.
Same pan add the corriander leaves and saute for 2 mins till they wilt.
Add coconut and tamarind to that and fry altogether for one more minute.
Cool it. Add salt and grind to a thick paste.
Serve with idli or dosa.

Bread Upma

2010-09-30T08:12:00.000-07:00

Ingredients:
7 slices bread ( I used brown bread )

1/2 cup chopped onion

1.5 cup veggies (cauliflower, bell Pepper, peas, carrot, potato)

1/4 tsp cumin seeds

2 tbsp tomato ketchup

1/2 cup tomatoes

1 tbsp oil

3 slit chilies

1 tsp chopped cilantro for garnishing

salt to taste

Cooking Procedure

Dice each slice of bread to 1 cm cubes (12 pieces)

Heat a pan and put these cubes into it and dry toast it, and keep it aside

Heat oil in the same pan, add cumin seeds, chilies and onion fry till onion is translucent, then add veggies and fry till they become tender, then add tomatoesand cook until it becomes soft.

Add salt and tomato ketchup and mix nicely, then add the bread cubes and stir it fast because the mixture should be blended with all pieces,garnish with coriander

Serve hot

Tomato Onion Chutney

2010-09-30T07:56:00.002-07:00

Ingredients

1/2 cup chopped yellow onion
1 cup chopped tomatoes
1/2 tsp mustard seeds
1/8 tsp fenugreek seed (methi seeds)
4-5 red chillies
curry leaves
a pinch asafoetida (hing)
1/2 tbsp oil
salt to taste

Heat oil in pan, add mustard seeds , methi seeds and curry leaves once mustard seeds splutter add onion and fry till it becomes translucent. Then add tomatoes, hing and salt and cook till tomatoes become tender.Keep it aside.

When cool grind this mixture to a smooth paste and serve with dosa.

Egg fried rice

2010-09-30T07:56:00.000-07:00

Ingredients

3 Eggs(beat them nicely along with salt n papper)
1/2 cup chopped cabbage
1 midium size chopped onion or 3 to 4 spring onions
1/2 chopped capsicum
1 chopped carrot
1/4 cup peas
1 cup leftover rice
2 tbsp oil
1 green chilli
1/2 tspn Salt and 1/2 tspn pepper

Cooking Procedure

Heat oil in pan,then add onion and chilli let it fry for 2 min then add all veggies to it and stir

Sprinkle a little salt and pepper on veggies,keep it covered and fry till veggie are tender

In other pan heat some oil and add beaten egg stir it contineously till it is scrambled

Shift the scrambled eggs to the veggie pan now mix then nicely n fry for a minute

Add the leftover cooked rice n mix it properly

Finally add salt to taste and fry for 3 to 4 min in medium flame and your egg fried rice is ready..

Tomato Rice

2010-09-28T11:25:00.000-07:00

Ingredients:
Basmathi Rice-2 cups
Tomato- 3(medium size)
Onion - 1 ( cut into length wise )
Green chillies - 2 nos
Mint leaves-10
Corriander leaves - few ( chopped )
Ginger garlic paste- 2 tbsp
Red chilly powder-1 tbsp
Ghee-1 tbspOil-2 tbsp
Bay leaf - 2
Water - 4 cups
Salt to taste.
For powder:
Cinnamon-1inch
Cardamom-2
Cloves - 2
Fennel seeds - 1 tbsp
Poppy seeds - 1 tsp

Method:
1.Wash & soak the rice 15 minutes.

2.Heat oil & ghee in the pressure pan and fry all the spice powder and bay leaves.

3.Add sliced onions,green chillies and saute it. Put the ginger garlic paste and fry it nicely..

4.Add the chopped tomatoes and fry it well.

5.Now add the chopped mint leaves and give it a stir.

6.Add the red chilly powder and fry it until the raw smell disappears. Put the finely chopped corriander leaves and mix it.Now pour 4 cups of water and allow to boil.

7.Now add the soaked rice and pressure cook it for 2 whistles in medium heat.

8.Remove the cooker from stove.

9.Allow the cooker to cool naturally.

Chicken 65

2010-09-28T08:13:00.000-07:00

Ingredients:

1 lb. chicken (455gm) (cut into small pieces)

1 tsp. chili powder

1 tsp. pepper powder

1 tsp. coriander powder

1/2 tsp. cumin powder

1/4 tsp. turmeric powder

1/4 tsp. garam masala

1 tbsp. lemon juice

1 tbsp. curd or yogurt

1 tbsp. ginger & garlic paste

2 pinch orange food color

1 tsp. Salt

oil for deep frying

coriander leaves, lemon and red onions (for garnish)

Method:
1.Wash the chicken cubes, and drain all the water.

2.Wait for about 15 minutes to dry all the cubes.

3.Add all the ingredients, except oil and coriander leaves.

4.Marinate the chicken for at least an hour or more.

5.Heat the frying pan and pour the oil.

6.Put the chicken cubes in hot oil.

7.Fry them well, Fry them in a 2 or 3 batches.

8.Spread the cubes in serving dish.

9.Garnish with coriander leaves, lemon and red onions.

10.Serve hot with rice, paratha, naan or roti.

Mor Kozhambu

2010-09-27T18:01:00.000-07:00

INGREDIENTS:

Curd - 2 cups (slightly sour)
Lady's finger - 6
Turmeric powder - 1/4 tsp.
Toor dhal - 1 tsp.
Jeera - 1 tsp.
Green chillies - 2 or 3
Raw rice - 1/2 tsp.
Coconut(scraped) - 2 tablespoons
Ginger - 1/2" piece
Mustard seeds - 1/2 tsp.
Hing - a pinch
Curry leaves - few
Oil- 2 tsp.
Ghee-1 tsp.
Salt - as per taste

METHOD:

Blend curd with a little water. Mix turmeric powder and salt to curd. Keep aside.

Soak toor dhal, jeera and rice in water for 15 minutes. Grind it with coconut, ginger and green chillies to a fine paste.

Cut lady'sfinger into long pieces.

Heat a pan, add oil and ghee, temper with mustard seeds, hing and curry leaves and saute the lady'sfinger well alongwith a pinch of salt. Now add the ground paste and allow it to cook till the raw smell goes. Pour in the blended curd and heat till frothy. (Do not bring it to a boil. When boiled it will curdle). Generally, ladysfinger and ashgourd is used for this kozhambu. If using ash gourd, boil it with salt and add to the kozhambu.

Tandoori Chicken

2010-09-23T14:42:00.000-07:00

Tandoori Chicken is a chicken dish that originated in the Punjab region of the Indian subcontinent. Chicken is marinated in yogurt and seasoned with tandoori masala. It has a lot of history behind it going back to the Mughal age.

Ingredients:

Chicken drumsticks : 5
Yoghurt : 4tbsp
Red chili Powder : 3tbsp
salt : 2tsp
Cumin powder:1/4tsp
Pepper Powder : 1/2 tsp
Ginger and garlic Paste: 1 1/2tbsp
Garam Masala powder : 1/2tbsp
turmeric Powder : 1tsp
Red color powder : as required
Lemon juice: 2 tbsp

INSTRUCTIONS

Wash and clean the chicken and make a slit on the sides of chicken flesh so that the marinade is allowed to penetrate.
Now mix 2 tbsp of red chili powder with salt and 1 tbsp of lemon juice and rub it into the slit parts of chicken .
Now the main marinade part is mix all the ingredients one by one .
Take a large bowl with 4 tbsp of yogurt and add the remaining red chili powder, pepper powder, cumin powder, garam masala powder, turmeric powder, vinegar , red color, lime juice and mix it all together .
Now add the chicken pieces in to that and make sure to apply the mixtures in between the slits and add a little oil on top it .
Marinade it for over night or 4 hrs.
Preheat your oven to 400 degrees fahrenheit . Cook for 20 to 25 minutes till the chicken is tender by turning it over.
After that remove it from oven
Heat oil in a kadai/pan add the chicken pieces one by one and just shallow fry it for 3 to 4 minutes
So that the tandoori will be little crispier and it tastes really good.

Chicken Briyani

2010-09-23T12:45:00.000-07:00

1 lb	Chicken (1/2 kg approx, cut into small pieces)
2 nos	Onion (cut lengthwise)
3 nos	Tomato (finely chopped or crushed)
1 tsp	Ginger garlic paste
8 stks	Corrainder leaves (chopped)
4 stks	Mint leaves (chopped)
3 nos	Green chilli (slit open)
2 cup	Basmati rice
3 tbsp	Oil
2 tbsp	Clarified butter/ghee
½ cup	Yogurt/curd dilute with water to make 1 cup
3 cup	Water
2 nos	Bay leaf
2 nos	Cinnamon
5 nos	Cloves
3 nos	Cardamon
2½ tsp	Salt (or to taste)
2 tsp	Red chilli powder
3 tsp	Corrainder/dhania powder
¼ tsp	Turmeric powder
1 pinch	Orange food color (optional)
6 stks	Corrainder leaves (chopped for garnishing)
2 tsp	Ghee (to finish the dish)

Ingredients-2
¼ tsp	Salt
3 tsp	Lemon juice
1 pinch	Turmeric powder
½ tsp	Dhania powder
½ tsp	Red chilli powder
½ tsp	Ginger garlic paste

Instructions

Wash and cut chicken(with or without bones) into small pieces and marinate for atleast half an hour using all ingredients from list-2. In a heavy deep vessel or pan heat oil and ghee together and fry bay leaf, cinnamon, cloves, cardomon along with chopped green chilli, chopped corrainder and mint leaves. Slowly add onions while suateing them. When onions turn slightly brown and crispy add ginger garlic paste, tomatoes , marinated chicken along with turmeric powder, red chilli powder, dhania powder and salt. Saute everything until it thicken to a gravy consistency.

While the gravy is still simmering, rinse 2 cups of Basmati rice and drain all water from it. Now add the gravy to the rice along with 3 cups of water and diluted 1 cup of yogurt and mix well. Check for salt and cook them in a rice cooker. If using a regular pressure cooker allow 2 whistles and swtich off. Once done sprinkle food colour and add couple of spoons of ghee along with corrainder leaves and mix carefully without breaking the rice. Serve hot with boiled eggs and raita.