South Indian Recipies

Sambar

2016-09-08T22:29:00.002-07:00

Toor daal/tuvara parippu 1/2 cup
carrot 1
potato 1
ash gourd/kumbalanga small piece
drumstick 1
colocasia/chembu 1
eggplant 1
tomato 1
ladies finger 4
shallots 8
tamarind gooseberry sized
asafoetida 1/4 tsp

chilly powder 1/2 tbsp
coriander powder 1 tbsp
turmeric powder 1/4 tsp
sambar powder 4 tbsp

season with/thalikan
mustard seed 1/2 tsp
shallots 1 tbsp
whole red chilly 3
curry leaves
salt to taste
Soak tamarind in 1/2 cup of warm water for some time, squeeze and take the extract from it, Keep aside.
All the vegetables(carrot,potato,ash gourd,drumstick,eggplant,tomato,ladies finger,colocasia)cut into medium sized pieces
Toor dal cook in a pressure cooker, by adding enough water up to 2- 3 whistle.
After the pressure settles open the cooker put all the vegetables(potato, carrot,colocasia,eggplant drumstick,shallots),salt, pressure cook on medium flame, 1 whistle is enough.
Heat coconut oil in a pan crackle mustard seed,shallots,whole chilly,curry leaves, saute it add ladies finger tomato,cook 1 minutes, add chilly powder,turmeric powder, coriander powder stir well when the raw smell removes from it.
Pour cooked veggies into the pan, add tamarind pulp and take the sambar powder in a bowl, add some water mix well add this also. Simmer on low flame some more time and add more water if needed.
Add chopped coriander leaves and asafoetida and simmer for 2 minutes. Remove from the flame.

Tomato Rasam (Kerala Style)

2016-09-08T22:21:00.003-07:00

Tomato Rasam (Kerala Style)

Tomato 1
tamarind gooseberry sized
jaggery 1 tsp
Cooked Toor dal 1/4 cup
chilly powder 1/2 tsp
coriander powder 1/2 tsp
cumin powder 1/4 tsp
turmeric powder 1/4 tsp
pepper powder 1/2 tsp
asafoetida 1/4 tsp
coriander leaves
mustard seed 1/2 tsp
curry leaves
crushed garlic 2 tsp
coconut oil
salt to taste

Soak the tamarind in half cup water then squeeze the pulp from the soaked tamarind,keep it aside

Heat oil in a pan, crackle mustard seed, add curry leaves,whole red chilly, crushed garlic stir well continuously add sliced tomato,stir well and add chilly powder,turmeric powder,coriander powder,pepper powder, cumin powder,stir well again when the raw smell completely leaves.

Add tamarind pulp along with 1 cup water add salt, jaggery, cooked dal, Let it froth and simmer for 2- 3 minutes add asafoetida, coriander leaves and remove the flame.

Beetroot Pachadi

2016-09-08T22:06:00.001-07:00

Beetroot Pachadi

Beetroot 2 small
coconut 1/2 cup
curd 1cup
mustard seed 1/4 tsp
green chilly 2 nos
coconut oil 2 tbsp
mustard seed 1/2 tsp
whole red chilly 2 nos
curry leaves
salt to taste

Preparation
Crush 1/4 tsp mustard seed.
Grind coconut and 1/4 cup curd into a smooth paste and add crushed mustard seed, salt to taste and keep it aside
Remove the skin and mince the beetroot and keep it aside.

Method
Heat oil in a pan, crackle mustard, add red chilly, curry leaves beetroot salt, and green chilly, cook on low flame till it turn to soft
Add curd stir well immediately add coconut paste mix well remove from the flame.
Your yummy dish ready to go!!!!

Manga Curry/Mango Curry

2016-09-08T22:02:00.001-07:00

Manga Curry/Mango Curry

Half ripe mango 1
red chilly powder 1tsp
turmeric powder 1/4 tsp
coriander powder 1/2 tsp
coconut 1 cup
jaggery 1 tsp
coconut oil 2 tsp
mustard seed 1/2 tsp
whole red chilly 2
Asafoetida 1/4
curry leaves
salt to taste

Preparation
Grind coconut along with little water and take thick and thin coconut milk separately (1st and 2nd milk).
Cut the mango into small pieces (1/4 inch cubes)

Method
Heat oil in a pan, crackle mustard seed, add red chilly, curry leaves,saute it add chilly powder,turmeric powder, coriander powder, stir well when the raw smell removes add mango pieces, salt, jaggery,and thin coconut milk (1 cup) (2nd Milk)
When mango is cooked add thick coconut(1/4 cup)milk add asafoetida and remove the fire, add curry leaves.

Rasam powder

2016-09-08T21:48:00.001-07:00

Rasam powder

Rasam powder
whole chilly 20
coriander 11/4 cup
whole pepper 1/4 cup
chana dal 3 tsp
black gram 2 tsp
cumin seed 1/4 tsp
turmeric powder 1/2 tsp
First roast whole chilly in a pan without oil continuously roast chana dal, black gram,pepper,coriander,cumin seed.Grind all the ingredients with turmeric powder to get a fine powder.
Store in an airtight container. This will stay for 2 weeks with its aroma.

Moong dal curry/Katti parippu

2016-09-06T10:52:00.001-07:00

Moong dal curry/Katti parippu

Moong dal 1/2 cup
water 21/2 cup
coconut 3/4 cup
green chilly 2
jeera/ cumin 1/2 tsp
ghee 1tsp
curry leaves
salt to taste

grind together coconut, jeera and 1/2 cup water to a smooth paste
Roast the moong dal in a deep pan, take it in a bowl and wash
Cook dal along with 2 1/2 water in a deep pan
(or pressure cook for 6 whistles on full flame)
Mash the cooked dal , add green chilly, coconut paste, salt mix well. Let it cook on the low flame about 3 minutes.
Remove from the fire.Add curry leaves, ghee or coconut oil

Kootu curry/ Black chickpeas&veg curry

2016-09-06T10:48:00.004-07:00

Kootu curry/ Black chickpeas&veg curry

Black chickpeas/ Kadala 1/2 cup (soaked chana)
Yam/Chena 11/2 cup
Ash gourdelavanka 1cup
carrot 1/2 cup
coconut 1cup
coconut 1/2 cup for frying
Jeera/cumin 1/4 tsp
turmeric powder 1/2 tsp
chilly powder 1 1/2 tsp
jaggery onion size
mustard seed 1/2 tsp
coconut oil 4 tsp
curry leaves
salt to taste

Grind together coconut, jeera with little water to a smooth paste
Pressure cook the soaked chana
Heat 1 cup water in a pan, add yam,ash gourd, carrot, when it cooked well.
add black chana, 1/2 tsp turmeric powder, chilly powder, jaggery, when jaggery is melted
add coconut paste stir well remove from the fire
Heat coconut oil in a pan crackle mustard seed,curry leaves, add coconut stir well when its golden brown, remove the fire pour it into the curry

Naranga curry/Wild lemon curry

2016-09-06T10:44:00.002-07:00

Naranga curry/wild lemon curry

Vduka puli Naranga/ wild lemon 1
ginger 3 tbsp( chopped)
green chilly 2tbsp(chopped)
gingelly oil 3tbsp
chilly powder 2 tsp
turmeric powder 1/2 tsp
fried fenugreek powder 1/4 tsp
asafoetida powder 1/4 tsp
tamarind gooseberry sized ball
jaggery lemon size
mustard seed 1/2tsp
curry leaves
dry whole chilly
salt to taste

Soak tamarind in 1 cup water and take the extract from it
Wash and wipe it well with a towel and cut into small pieces
Heat gingelly oil in a pan,add ginger, green chilly,lemon,salt stir well about 10 minutes
Add 1/2 tsp turmeric powder, 2 tsp chilli powder stir until the raw smell goes out . Add tamarind pulp and jaggery, allow it to boil, add asafoetida cook about 3 minutes and remove the fire
Heat oil in an another pan, add mustard seeds when it crackles, add curry leaves, dried chilly and fry for less than a minute, pour on top of the curry.
Add fenugreek powder

Inchi/ginger curry

2016-09-05T11:02:00.001-07:00

Inchi/ginger curry

Inchi curry good appetizer and has all flavors like sour,sweet,bitter I have heard that inchi curry is equivalent to having 101 curies.

inchi/gigger 100 gm
coconut oil 1/2 cup(as required to fry ginger)
turmeric powder 1/4 tsp
chilly powder 1 tsp
tamarind/puli small lemon size or to taste
asafetida/hing/kayam 1/4 tsp
coconut oil 2tsp
dry red chilly 2
Jaggery lemon size
mustard seed 1/2 tsp
curry leaves
salt to taste

Soak the tamarind in warm water(2 cups) and extract its juice
Grate ginger into the water then squeezes it well.
Heat a pan, add 1/2 cup oil add squeezed ginger and fry it until brown. when its cooldown, coarsely grind in a mixie keep it aside
Heat a deep pan, add tamarind juice chilli powder, turmeric powder, jaggery, asafoetida salt to taste cook about 20 minutes when the gravy reduces half quantity, add crushed ginger Cook till the gravy thicken or oil separates, remove the fire

Heat oil in an another pan, add mustard seeds, when it crackles, add small onions, curry leaves, dried chilly and fry for less than a minute, pour on top of the curry.

Pineapple Pachadi

2016-09-05T10:55:00.001-07:00

Pineapple Pachadi

Pineapple 3 cup
Banana 3/4 cup
Sugar 100 gm
Crushed mustard 1 1/2 tsp
Grapes 3/4 cup (wash and wipe)
Coconut 3/4 cup
Turmeric powder 1/2 tsp
Chilly powder 2 tsp
Mustard seed 1/2 tsp
Dry whole chilly 2
coconut oil 4 tsp
water 1/2 liter
salt to taste
curry leaves

Heat 2 tsp oil in a pan and fry the coconut, keep it aside.
Remove the skin from pineapple and banana and cut it into small pieces
Heat a pan, add 1/2 liter water, pineapple,banana,turmeric, chilly powder salt. cook till all the water evaporates
Add sugar stir continuously when the pineapple smoothly coated with the sugar.
Remove the fire, add crushed mustard and fried coconut and grapes mix well
Heat oil in an another pan, add mustard seeds, when it crackles, add curry leaves, dried chilly and fry for less than a minute.
Let this cool for a bit then pour on top of the curry.

Ethaka/plantain & Chena/yam Erisseri

2016-09-05T10:44:00.000-07:00

Ethaka/plantain & Chena/yam Erisseri

Here is another onam recipe, Make sure you get good quality chena/yam otherwise it can't cook well.This recipe can also do it in a pressure cooker but I prefer if you do it in a right way, it becomes extra tasty.

Ethaka/plantain(raw banana) - 1
Chena/yam - 1/4 kg
Coconut for grinding - 1 cup
Grated coconut - 4 tbsp
turmeric powder - 3/4 tsp
chilly powder - 1tsp
pepper powder - 1 tsp
coconut oil - 4 tbsp
salt to taste
curry leaves

Grind together coconut and cumin with 1/2 cup water to get a smooth paste
Heat a chatti or deep pan add yam,plantain,turmeric powder,chilli powder,pepper powder,coconut oil(2 tsp),salt and 3 cup water, mix well and cook about 20 minutes.
When veggies are cooked, smash well and add coconut paste cook on low flame only 3 minutes
and remove the flame
Heat a kadai or pan pour 2 tbsp coconut oil, add coconut(4 tbsp) fry the coconut till its golden brown.
In the same pan add 1tsp oil on the center crackle cumin seed. Pour this on top of the curry.

Pavakka /Bitter gourd Kichadi

2016-09-05T10:25:00.002-07:00

Pavakka/Bitter Gourd Kichadi

Pavakka/Bitter gourd 1
Coconut 1/2 cup
Mustard seed 1/4 tsp
Coconut oil 50 gm
green chilly 3
curd 1 cup
coconut oil 1 tbsp
whole red chilly 2
curry leaves
salt to taste

Crush 1/4 tsp mustard seed.
Grind coconut and curd into a smooth paste and add crushed mustard seed, salt to taste and keep it aside.
Remove the seed from the bitter gourd and cut it into thin slices.
50 gm coconut oil pour in a heated deep pan add chopped bitter gourd, chopped green chilly curry leaves, fry all the ingredients till it becomes golden brown color, make sure that it doesn't get burnt.
Take it in a large bowl add salt and do mild crush. Add coconut curd paste and mix well.
Heat oil in an another pan, add mustard seeds when it crackles, curry leaves, dried chilly and fry for less than a minute, pour on top of the curry.

Olan/ash gourd, cow peas coconut milk curry

2016-09-05T10:10:00.003-07:00

Olan/cow peas, ash gourd coconut milk curry

Olan is one of the simplest and less spicy dish, has full of coconut flavor.
Use coconut oil to get the authentic taste of Olan.

cow peas/red eyed beans (vanpayar) 1/2 cup
ash gourd /elavan /kumbalanga 1cup
pumpkin/ mathanga 1 cup
green chilly 3 nos
thin coconut milk (1/2 coconut) 1cup
thick coconut milk 1/2 cup
curry leaves
coconut oil 2tsp
salt to taste

Soak the cow peas overnight, approximately 7 hours
Remove the skin and seed from the ash gourd and pumpkin and chop the vegetables into thick cube pieces.
Cook the Vanpayar with 1/2 cup of water about 15 minutes once the vanpayar is half cooked add chopped ash gourd,pumpkin,green chilly, salt and add thin coconut milk into it.
When the vegetables and peas are completely cooked add thick coconut milk and mix well.
Remove from the fire.
Pour 2tsp coconut oil and curry leaves cover it and allow it to stand for about 10 -15 minutes before serving.

Katti Puliseri/Yam Banana Curd Curry

2016-09-04T09:07:00.000-07:00

Katti Puliseri/Yam Banana Curd Curry

Katti Pulisery is a thick curry. Its little different from kurukku kalan , color is like elephant's tusk color, a little time consuming one but its worth all the effort.
Better use sour curd to get the right taste. If you use homemade curd, it will be tastier.

curd - 3/4 Liter
coconut - 1/2 coconut
cumin seed/jeera - 1/2 tsp
yam - 1 cup
raw banana/ plantain - 1 cup
green chilly - 2
turmeric powder - 1tsp
chilly powder - 1/2 tsp
pepper powder - 2 tsp
fenugreek powder - 1tsp
water -2 cup
curry leaves
salt to taste

Beat the curd well and set it aside.
Peel the skin and wash banana and yam and cut the vegetables into thick cube pieces and set it aside.
Grind the coconut, cumin seeds with little water to a fine paste
Heat a chatti or a deep pan add 2 cup of water,yam ,banana, green chilly,turmeric powder,chilly powder,pepper,salt and curry leaves mix well. when the veggies are perfectly cooked or till the water dries smash it well.
Add beaten sour curd and reduce the flame and allow to boil and keep stirring continuously until the gravy is thickened.
Add grounded paste and mix well and remove from fire.
Add fenugreek powder.

Heat oil in an another pan, add mustard seeds, when it crackles, add small onions, curry leaves, dried chilly and fry for less than a minute.
Let this cool for a bit then pour on top of the curry.

Kerala Appam- Break Fast

2011-09-11T09:04:00.000-07:00

Appam is my all the time favorite breakfast. It is a simple recipe but need practice to perfect it. It’s taste versatile and healthy too. So try it out, you love it sure!

Ingredients

White rice/pachari 1 cup

Coconut ½ cup

Cooked rice ¼ cup

Salt ¼ tsp

Sugar 2 tsp

Yeast ½ tsp

Geerakam/cumin seeds ¼ tsp

Garlic 2 cloves

Water

Method:

Soak the rice for 4 hours

Grind together white rice, grated coconut, cooked rice, water and yeast to a smooth batter of dosa consistency.

Cover and keep for overnight 8 hours

Before making appams, add ginger& cumin seeds paste, salt, sugar and stir well.

Heat non stick appachatti

Pour 1 big spoon of the batter, rotate the pan and close with lid.

Cover for 2 minute when the steam starts coming out, open the lid and take out the appam

Repeat the batter the same.

Lemon white pickle/Naranga achar

2011-09-11T08:45:00.000-07:00

This is my mom’s recipe and I absolutely love this pickle I don’t mind having it at time anywhere. This recipe is big time consuming compared to the other recipe but the result is worth it. So try it out.

Ingredients

Cheru naranga/small lemon 10

Salt 3 tsp

Fenugreek seeds ½ tsp

Garlic 10 cloves

Green chilly or kandari 5 (kandari – 10

Turmeric powder ½ tsp

Curry leaves a handful

Vinegar 2 tsp

Sesame oil/nallenna 3 tsp

Kayam/Asafetida ¼ tsp

Method:

Clean & wash and pat dry the lemon

Steam in an appachempu or steamer for 3 minute

Let it cool and wipe it well with a towel and cut into 8 pieces.

Heat 4tsp sesame oil in a pan

Add fenugreek seeds when it pop up

Add garlic, green chilly, curry leaves and fry for 15 minutes

Add ½ tsp turmeric powder, add lemon pieces and salt

Simmer for 2 minutes add asafetida and mix well.

Remove from the flame and let it cool

Add 2 tsp vinegar and mix well

Leave it in the pan for 2 hours

Transfer that to a glass jar

Serve with kanji, rice and biriyani

Moru Curry Andhra Special

2011-09-11T08:37:00.000-07:00

I got this recipe from my husband’s friend. They are from AdhraPradesh. It is similar to our ‘kalan’. This is best for white rice and chapatti. Try you will love it.

Ingredients

Chana dal 2 tsp

Turmeric powder ½ tsp

Grated coconut ¼ cup

Cumin seeds (geerakam) ½ tsp

Ginger 1 tsp

Coriander leaves 1 tsp

Potato 1 small

Brinjal 1 small

Mustard seeds ½ tsp

Dried red chilly 2 nos

Oil 2 tsp

Curry leaves few

Water

Method:

First wash the chana dal then soak it in water for I hour

Grind the soaked chana dal then add ginger, coriander leaves, 1 string curry leaves and coconut. Grind all together to a fine paste.

Heat a pan/chatti adds 1 cup water add 1 chopped potato, 1 chopped brinjal.

Cook covered for half done, add fine paste

Boil and simmer for 5 minutes

Add curd, (whatever required) stir continuously

Remove the flame after 2 minutes.

Heat oil in pan add mustard seeds when it cracked add curry leaves, dried chilly

Pour the seasoned mixture into the curry

Idali -Kerala Break Fast

2011-09-11T08:26:00.000-07:00

Idli is very common south Indian breakfast and it is healthy too because its steam cooking. It is made from a fermented batter and gram dal. Idali is usually served with hot chutneys and sambar. Here is recipe for making soft and tasty plain idalis.

Ingredients

Black gram dal (Uzhunnu) 1 cup

Raw rice (Pachari) 2 ½ cup

Fenugreek (Uluva) ¼ tsp

Cooked rice ¼ cup

Salt

Water

Method:

Soak black gram dal, fenugreek together. Soak raw rice separately, for 6 hours

Grind both (raw rice and black gram dal) separately using required quantity of water.

When we grind raw rice add to cooked rice.

Mix all together and keep the batter overnight for fermentation.

In the morning add salt stir this mixture well

Spread any oil on the idle mould and pour dough on thattu.

Once you close the lid of idali thattu, keep it on high flame and cook. It gives you better idalis. 10 minutes cooking time would be enough.

Kerala Fish Curry in Coconut Milk-Thrisoor Style

2011-09-11T05:25:00.000-07:00

Today’s recipe kerala coconut milk fish curry. I like fish very much because it’s have rich protein and no cholesterol. Kerala fish curry is cooked with coconut oil and coconut milk. These two gives an awesome taste, makes it milder and a wonderful treat with white rice. Any fish of your choice can be used.

Ingridents

Fish (any fish) ½ kg

Red chilly powder 2 tsp

Turmeric powder ¼ tsp

Coriander powder ½ tsp

Small onion 2 tsp (sliced)

Ginger 2 tsp

Curry leaves 1 strand

Coconut milk 2 cup

Gambooge 4 pieces

Salt

Coconut oil

Method:

Mix well Red chilly powder, turmeric powder, coriander powder, with 4 tsp water; keep it aside

Heat oil in pan add chopped small onion, add sliced ginger, curry leaves saute it.

Add mixed paste (red chilly powder, turmeric powder, coriander powder) saute it (for 5 minutes) or till oil gets separate.

Add coconut milk mix gently and allow it to boil add fish, gambooge, salt for 5 more mins.

Cook covered for 30 minutes; keeping the stove at low flame.

When the gravy become thicker remove the flame

Add curry leaves.

Kerala Pavakka Theeyal(Thenga Varutharacha Curry)

2011-09-10T04:55:00.000-07:00

Theeyal is traditional kerala dish dish which is made using vegetables and fried coconut.

It has a rich distinct taste which makes it a distinct curry. This recipe uses pavakka or bittergourd as the main ingredient

Ingredients

Pavakka/ bitter gourd 1 medium

Coconut 1 cup

Small onion 15 nos(cut into small pieces)

Chilly powder 2 tsp

Coriander powder 1 tsp

Turmeric powder ½ tsp

Fenugreek a pinch

Tamarind a gooseberry sized ball

Curry leaves few

Dried red chilly 2 nos

Mustard seeds ½ tsp

Salt

Coconut oil 2 tsp

Water

Method:

Cut pavakka/ bitter gourd into medium pieces.

Heat I tsp oil in a pan add grated coconut, 4 curry leaves and saute till brown

Add ½ tsp coriander powder, 2 red chilly powders, 1 tsp coriander powder and stir for a few minutes.

Remove the fire and allow cooling.

Grind it to a fine paste.

Soak tamarind in ¼ cup of warm water and take the extract from it.

Heat another pan add 1 tsp oil add sliced onions, and saute till it turn golden brown

Add pavakka, salt and saute for another 5 minutes

Add little water, allow cook

Add tamarind juice and coconut paste and allow boil

Cook covered for about 15 minutes

Stir occasionally

Till the gravy thickens and oil separates remove the flame.

Add curry leaves and sprinkle fenugreek powder and mix well.
garnish with curry leaves.

Pavakka Thoran/Bitter gourd Thoran

2011-09-10T04:35:00.000-07:00

Thoran is a dry crunchy dish. Thoran can be prepared using any one of the vegetables.

The vegetable is combined in crushed coconut and curry leaves to form a dry or sometimes a semi dry dish. In this thoran it’s tasty and very healthy too.

Ingredients

Bitter gourd/pavakka 1 nos

Onion 1 nos(cut it into small pieces)

Coconut ¼ cup

Red chilly powder ½ cup

Turmeric powder ½ cup

Mustard seeds ½ tsp

Dry red chillies 2 nos

Curry leaves a few

Salt

Coconut oil

Method:

Clean the bitter gourd well and remove the seeds and finely chop the pavakka.

Heat oil a pan or a kadai

Splutter mustard seeds and saute dry red chillies and curry leaves

Add chopped onion, add red chilly powder, turmeric powder add chopped pavakka and saute it for 2 minutes

Add coconut and mix well.

Cover and cook on a low flame for about 15 minutes.

Stir occasionally.

When it gets cooked, remove the lid and continue to cook, till done

Kerala Fish Curry with Lemon Juice

2011-09-10T04:23:00.000-07:00

Here’s today’s recipe kerala fish curry with lemon juice. The reason why I like fish is it’s very rich in protein, no cholesterol and won’t feel heavy. When there’s an option for fish and chicken I would always prefer fish. I am trying out different varieties of fish dishes. In normal fish curry we are using gambooge but it’s rare to get so I tried a different recipe using lemon juice instead of gambooge. I think you will love it.

Ingredients

Fish ¼ kg (6 pieces)

Onion 1 big nos (cut into small pieces)

Ginger 1 tsp

Garlic 1 tsp

Green chilly 2 nos

Curry leaves few

Red chilly powder 1 tsp

Turmeric powder ¼ tsp

Lemon juice ½ lemon juice

Boiled water

Salt

Oil

Method:

Heat oil in a pan add ginger, garlic saute it. Add chopped onion curry leaves saute it.

Once the onion are brown in color

Add 1tsp red chilly powder, ½ tsp turmeric powder, ½ tsp lemon juice, fish and salt saute it.

Add 3 tsp water saute till oil gets separate

Add 1 cup boiled water and allow it to boil for 3 minutes.

Cook covered for 15 minutes; keeping the stove at low heat

Garnish with curry leaves

Serve with white and chappath.

Vanpayar Mezhukkupuratti/Red Chori Mezhukkupuratti

2011-09-10T04:17:00.000-07:00

Vanpayar mezhukkupuratti is an essential side dish in a typical kerala meal. It is rich in protein and tasty side dish for rice.

Ingredients

Vanpayar 1 cup

Onion 1 big

Garlic 1 tsp(sliced)

Dried red chilly 3 nos

Water ½ cup

Oil 4 tsp

Curry leaves few

Salt

Method:

First wash the vanpayar then soak it in water for 3 hour

Pressure cook till done (2 whistle)

Heat a pan add 3 dried red chilly remove the flame after the red chilly hot

Let it cool and grind the dried red chilly

Heat oil in a pan add garlic saute it, add chopped onion, and curry leaves and salt

When it transparent add crushed crushed red chilly saute it

Add cooked vanpayar saute it

Remove from the flame after 5 minutes.

Chicken Pasta

2011-09-10T04:15:00.001-07:00

Pasta is famous all over the world. Pasta is easily available in all supermarkets. Chicken pasta is a very delicious recipe of pasta. This recipe is Indian style spicy chicken pasta. I was so excited when I prepare this dish. But its result is amassing. So try it out.

Ingredients

Chicken 1 breast piece

Pasta 100 gm

Onion 1 nos

Garlic 1 tsp

Pepper ½ tsp

Crushed red chilly ¼ tsp

Ginger paste 1 tsp

Lemon juice ½ tsp

Cheese 4 tsp

Coriander leaves 2 tsp

Olive oil 3 tsp

Vegetable oil

Water

Salt

Method:

Boil water (1 litter for 100 gm of pasta) and salt to taste.

Add the pasta and stir occasionally

When it cooked drain the water; keep it aside.

Clean and cut the born less chicken into small pieces.

Chicken marinate with red chilly powder, ginger, lemon juice and salt mix well; keep it aside for 5 minutes.

Fry the marinate chicken and keep it aside.

Heat olive oil in a pan add garlic, add crushed red chilly saute it.

Add chopped onion

When the onions are getting transparent

Add fried chicken, pepper powder, and water saute till oil gets separate

Add boiled pasta

Add cheese, add chopped coriander leaves, and mix well together.

Remove from the flame after 1 minute.

Garnish with cheese. Serve hot.

Horse gram curry/ Muthira curry

2011-09-10T04:15:00.000-07:00

Horse gram curry is more delicious and healthy too. This has ability to remove kidney stone and reduce weight. Horse gram curry taken daily along with chapathi your kidney stone will be vanished. Hope you will try this!

Ingredients

Horse gram 1 cup

Onion 1 big (small 2) cut into small pieces

Ginger& garlic 4 tsp

Red chilly powder 1 tsp

Turmeric powder ½ tsp

Garam masala ¼ tsp

Cumin seeds ½ tsp

Coriander leaves 2 tsp

Salt

Water

Oil

Method:

Wash & soak the horse gram for 3 hours

Pressure cook till done (approx 1)

Heat oil in a pan add cumin seeds to splutter, add ginger & garlic fry for 1 minute add chopped onion saute it add garam masala

Sauté till the onion begin to brown lightly add red chilly powder, add turmeric powder saute it

Add 3 tsp water and saute till oil gets separate from the paste.

Add cooked horse gram (whatever req) and allow it to boil for 3 minutes. Let it sit for 10 minutes for the gravy become thicker.

Add coriander leaves and remove the flame.