Priya Recipes

Spinach Dal Soup

noreply@blogger.com (priya) — Fri, 19 Aug 2011 11:36:00 +0000

Spinach Leaves - 1 cup

Toor dal - 1/2 cup

Tomato - 1 no (chopped)

Ginger - 1/2 inch (chopped)

Salt to taste

Turmeric powder - 1/4 tsp

Cumin seeds - 1/2 tsp

Pressure cook all the above till the vegetables and dal gets cooked. Mash it or blend it in a food processor, after slightly cooled. Drain and pour it in a soup bowl, add pepper powder and more salt (if needed) at last. Serve hot.

Shallots Tamarind Gravy

noreply@blogger.com (priya) — Fri, 19 Aug 2011 11:31:00 +0000

Puli curry ::

Shallots - 1/2 kg (peeled)

Tamarind - Lemon sized (soaked in water)

Red chilly powder - 1 tsp

Turmeric powder - 1/4 tsp

Mustard seeds - 1/4 tsp

Fennel seeds - 1/4 tsp

Salt to taste

Drum stick - 1 (peeled and cut)

Heat oil in pan, add mustard seeds, fennel seeds, after spluttering, add the shallots and saute till it becomes soft and tender. Now add the chilly powder, turmeric powder and saute well. Pour the tamarind juice, little more water for the gravy, salt, drum sticks, simmer and close the lid. Saute at regular intervals till the gravy becomes little thick and the raw smell goes off.

Onion Gravy (Ulli curry with coconut)

noreply@blogger.com (priya) — Tue, 16 Aug 2011 15:38:00 +0000

Onion - 5 nos (cut length wise)

Coriander powder - 2 tsp

Red chilly powder - 1/2 tsp

Salt to taste

Coconut (grated) - 1 cup

Mustard seeds - 1/4 tsp

Cumin seeds - 1/2 tsp

Mix 1/2 cup of hot water in the grated coconut, blend well with hand to extract the coconut milk. Keep aside. Heat oil in pan, add mustard seeds and cumin seeds, after spluttering, add the onions and saute till it becomes very tender and soft. Now add coriander powder, salt and red chilly powder and saute for a while. Now add 2-3 cups of water, mix well, simmer and close the lid. Saute at regular intervals till the gravy starts to become thick. Now at last, add the coconut milk, stir for 30 secs and take it off. Serve hot.

Egg Peanut Sandwich

noreply@blogger.com (priya) — Tue, 16 Aug 2011 12:05:00 +0000

Hard boiled eggs - 1 no (cut into pieces)

Peanut - 1/2 cup

Pepper powder - 1/2 tsp

Salt to taste

Bread slices - 2 nos

Butter - 1/2 tsp

Heat oil in pan, add the cut egg pieces, saute for a while. Add salt, pepper powder and saute for 2 minutes. Add peanuts and mix. Spread butter in bread slices, stuff this egg mixture in between the two slices and toast it in the sandwich toaster. Serve hot.

Fish Fry (Kerala Style)

noreply@blogger.com (priya) — Thu, 11 Aug 2011 11:22:00 +0000

Aniseed powder - 1/2 tsp

Cloves - 1/4 tsp (powdered)

Chilly powder - 1 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Coriander powder - 1/2 tsp

Lime juice - 5 tsp

Seer Fish - 1/2 kg

Mix all the ingredients and marinate the fish for 1 hour. Heat coconut oil in pan, add the marinated fish in batches, simmer, close the lid and deep fry till it becomes golden or till fully cooked. Serve hot.

Omelet Dal Curry

noreply@blogger.com (priya) — Sun, 07 Aug 2011 05:30:00 +0000

Egg - 4 nos (well beaten with little salt)

Toor dal - 1/4 cup (pressure cooked with little turmeric powder)

Salt to taste

Shallots - 10 nos (chopped)

Tomato - 1 no (chopped)

Mustard seeds - 1/4 tsp

Curry leaves

Turmeric powder - 1/4 tsp

Chilly powder - 1/2 tsp

Heat oil in a pan, add mustard seeds, curry leaves, after spluttering, add the shallots and cook till soft. Stir in turmeric powder, chilly powder, salt then add tomato and cook for 5 minutes. Now pour the beaten eggs and using a wooden spoon, stir constantly for 3 minutes or so, or till they appear scrambled. Remove from pan and stir in the pressure cooked dal and mix well. Serve Hot.

Sprouts Sundal

noreply@blogger.com (priya) — Fri, 05 Aug 2011 16:10:00 +0000

Sprouts - 1 cup

Coconut (grated) - 1/2 cup

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Salt to taste

Red chilly - 2 nos

Pepper powder - 1/2 tsp

Curry leaves

Pressure cook the sprouts till fully cooked, drain and keep aside. Heat oil in pan, add mustard seeds, curry leaves, cumin seeds, red chilly. After spluttering, add the sprouts, salt and mix well. Now add the pepper powder, grated coconut and stir well till well blend. Serve hot.

Egg Pepper Sandwich

noreply@blogger.com (priya) — Fri, 05 Aug 2011 16:01:00 +0000

Bread slices - 2 nos

Butter - 1 tsp

Pepper powder - 1/2 tsp

Salt to taste

Onion - 1 no(chopped)

Egg - 1 (well beaten with little salt)

Peanut - 1 tsp

Tomato - 2 slices

Heat oil in pan, add onion, saute till it becomes soft, add the beaten egg and keep stirring till it becomes scrambled. now add little salt, pepper powder and mix well. Add the peanuts and mix well. Now spread butter in both the bread slices, stuff in the mixture with the 2 slices of tomato in between two breads and toast it in the sandwich toaster. Serve hot.

Tindora Pepper Stir Fry

noreply@blogger.com (priya) — Wed, 03 Aug 2011 14:27:00 +0000

Tindora (Kovakkai) - 1/2 kg (chopped)

Pepper powder - 1 tsp

Salt to taste

Mustard seeds - 1/4 tsp

Onion - 1 no (chopped)

Heat oil in pan, add the mustard seeds, when they start to pop, add onions and saute till it becomes soft. Add the kovakkai, salt and saute for 2 minutes, sprinkle some water, simmer and close it with a lid, when the vegetable appears cooked, sprinkle the pepper powder, saute for a while. Serve hot.

Spicy Beans Poriyal

noreply@blogger.com (priya) — Tue, 02 Aug 2011 08:06:00 +0000

Beans - 1/2 kg (chopped)

Mustard seeds - 1/4 tsp

Curry leaves

Fennel seeds - 1/4 tsp

Salt to taste

Red chilly powder - 1/2 tsp

Heat oil in pan, add mustard seeds, curry leaves. After spluttering, add the beans, salt, red chilly powder, sprinkle some water, simmer and close it with a lid. Saute at regular intervals till the beans appears fully cooked. Serve hot.

Chick Pea Curry (Version - 2)

noreply@blogger.com (priya) — Tue, 02 Aug 2011 07:56:00 +0000

Chickpea - 1 cup (soaked overnight)

Onion - 1 no (chopped)

Tomato - 2 nos (chopped)

Tomato puree - 3 tsp

Mustard seeds - 1/4 tsp

Fennel seeds - 1/2 tsp

Turmeric powder - 1/4 tsp

Red chilly powder - 1 tsp

Coriander powder - 1 tsp

Green chillies - 2 nos

Garam masala - 1/2 tsp

Salt to taste

Coconut Milk - 1 cup

Ginger - 1 inch (finely chopped)

Garlic - 2 pods (finely chopped)

Coriander leaves - to garnish

Heat oil in pan, add mustard seeds, fennel seeds. After spluttering, add the ginger, garlic, green chillies and saute for few seconds. Now add onion and saute till it becomes soft. Now add the tomato puree, tomatoes and saute till it turns soft again. Now add the turmeric powder, chilly powder, garam masala powder, salt, little water and let it boil for sometime. Now add the chick pea and stir once. After 3-4 minutes, when the chickpea appears cooked and the raw smell goes off, add the coconut milk, simmer for 5 minutes and take off the stove. Garnish with coriander leaves and serve hot.

Simple Beetroot Poriyal

noreply@blogger.com (priya) — Mon, 01 Aug 2011 11:02:00 +0000

Beetroot - 2 nos (chopped)

Green chillies - 2 nos (vertically cut)

Salt to taste

Mustard seeds - 1/4 tsp

Heat oil in pan, add the mustard seeds, after spluttering, add green chillies and saute for few seconds. Now add the beetroot, sprinkle some water, add salt, simmer and close it with a lid. Saute at regular intervals till the vegetable appears soft and cooked. Serve hot.

Vermicelli Upma (version - 2)

noreply@blogger.com (priya) — Mon, 01 Aug 2011 10:34:00 +0000

Vermicelli - 2 cups

Onion - 1 no (chopped)

Tomato - 1 no (chopped)

Green chillies - 2 nos (chopped)

Ginger - 1 inch (chopped)

Turmeric powder - 1/4 tsp

Salt to taste

Ghee - 1 tsp

Beans - 2(chopped)

Carrot - 1(chopped)

Lime juice - 1 tsp

For Seasoning:

Mustard seeds - 1/4 tsp

Bengal gram - 1/2 tsp

Cashew - 1 tsp

Cumin seeds - 1/2 tsp

Fry the vermicelli in 1 tsp of ghee in a pan till it becomes brown, keep aside. Now heat 6-7 cups of water with a pinch of salt, 1 tsp oil and turmeric powder. When the water boils, add the vermicelli and keep stirring till it appears soft and cooked. Now drain the water, sprinkle some cold water on the cooked vermicelli, so that it does not stick.

Heat oil in pan, add the seasonings, now add onion, ginger, green chillies and saute till it becomes soft, add the vegetables and saute till it appears cooked, now add tomato and saute till it becomes soft. Now add the cooked vermicelli with some salt, keep stirring with some oil or ghee till mixed thoroughly. At last squeeze one lemon and stir. Serve hot.

Pudina Chutney

noreply@blogger.com (priya) — Mon, 16 May 2011 11:53:00 +0000

Mint Leaves (Pudina) - 1 cup

Salt to taste

Shallots - 1/2 cup

Ginger/Garlic paste - 1/2 tsp

Mustard seeds - 1/4 tsp

Cumin seeds - 1 tsp

Curry leaves

Heat oil in pan, add cumin seeds and fry for few seconds. Now add the shallots and saute till it becomes soft. Now add the ginger-garlic paste, saute for a while. Add the mint leaves, salt, simmer and saute till it becomes little cooked. Let it aside for cooling. Now blend this mixture to a paste. Heat oil in pan, add mustard seeds, curry leaves. After spluttering, add this to the chutney, stir well and serve.

Cheese Cake

noreply@blogger.com (priya) — Sat, 14 May 2011 11:08:00 +0000

Butter - 1/2 cup

Chocolate chunks - 4-5 pieces

Castor sugar - 1/2 cup

Eggs - 2 (well beaten)

Milk - 1/4 cup

All purpose flour - 1 cup

Cashew nuts - few nos

Topping:

Cheese - 1/2 cup (melted)

Castor sugar - 1/2 cup

Eggs - 3 (well beaten)

Vanilla Essence - few drops

Yogurt - 125 ml

Tutty fruity - to garnish

Preheat the oven @ 250 degree. Grease and flour the baking pan. Melt the butter and chocolate in low flame, stir often until smooth. Remove from heat and beat in sugar. Add the eggs and milk, beating well. Add the cashew nuts.

Stir in the flour and mix till it becomes a smooth batter. Transfer the batter into the baking pan and bake it for 25 minutes. Remove from oven. Reduce the temperature to 160 degree.

For the topping, beat together the cheese, sugar, eggs and vanilla essence until well blend. Stir in the yogurt, then pour over the brownie base. Bake for a further 45-55 minutes or until the center is almost set.

Run a knife around the edge of the cake to loosen from pan. Leave it to cool before removing from pan. Chill in the fridge for 4 hours before cutting it. Garnish with tutty fruity ans serve.

Chicken Varuval (Kerala Style)

noreply@blogger.com (priya) — Sat, 14 May 2011 02:14:00 +0000

Chicken - 1 kg (cut into small pieces)

Red chillies - 1 cup

Shallots - 1 cup (peeled)

Salt to taste

Curd - 1/2 cup

Coconut oil (for deep fry)

Wash and cut the chicken into small pieces and keep aside. Now in a blender, add the red chillies, shallots and salt, blend it with little water till it becomes a paste. Add this paste to the chicken along with curd and mix it thoroughly. Let it marinate for 2 hours. Heat oil in a pan, put these marinated chicken pieces in batches, simmer and fry till it turns golden brown. Serve Hot.

Simple Peas Pasta

noreply@blogger.com (priya) — Sat, 07 May 2011 11:20:00 +0000

Pasta - 1 cup (boiled)

Onion - 1/2 cup (finely chopped)

Peas - 1/2 cup

Green chillies - 2 nos (chopped)

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Turmeric powder - 1/2 tsp

Pepper powder - 1 tsp

Pressure cook the pasta till well cooked, keep aside. Heat oil in pan, add mustard seeds, cumin seeds and saute for few seconds. Add the onions and saute till it becomes soft, add green chillies and saute. Now add the peas, pasta, salt, turmeric powder and saute in low flame till the raw tastes goes off. Now at last add the pepper powder and serve hot.

Raagi Dosa and A bunch of Awards

noreply@blogger.com (priya) — Mon, 25 Apr 2011 11:01:00 +0000

First the Awards::

Got all these awards from my dear friend Ankita . Thank you, sweetie!

I would like to pass this to

Priya

Suja

Reshmi

Divya

Sravs

Rekha

Kalpana

Jeyashri

Deepa

And now for the 7 facts::

Love to travel long with my family.

Love to play with my son.

Garden my lawn with lots of flower plants.

I have lot n lots of patience to handle my son and my hubby.

Love to go to movies, but my hubby accompanies only if he likes those movies.

I just love spicy food, which is not allowed in my house.

My hubby just loves me so much...but won't stop taunting me always :(

Please collect these awards and pass on the love....

Rules to claim and share these awards:

Thank and Link the blogger who has given you the award.
Copy and paste the Logos in your blog.
Pass these on to 15 other Great Blogger friends
Comment on the most recent post and let the nominated blogger know of the award.

Raagi Dosa:

Raagi Flour - 1 cup

Dosa Batter - 1 bowl

Salt - 1 pinch

Ghee - 1 tsp

Mix the raagi flour with the dosa batter with a pinch of salt and little water. Mix thoroughly. Heat the pan, grease a little with ghee, pour this batter in mini round pan cake size. Roast both sides and serve with chutney.

Litchi Cookies

noreply@blogger.com (priya) — Sun, 10 Apr 2011 11:22:00 +0000

Chocolate chunks - 3/4 pieces

All purpose flour - 1 cup

Baking powder - 1 tsp

Egg -1 no

Caster sugar - 1/2 cup

Oil - 2 tsp

Vanilla essence - few drops

Icing sugar - 2 tsp

Litchi juice - 1 tsp

Chocolate buttons - for dressing.

Melt the chocolate chunks with few drops of water, leave to cool. Shift the flour and baking powder together. Keep aside. In a bowl, beat the egg, sugar, oil and vanilla essence together. Add the melted chocolate and blend well. Now gradually add the flour to it, shift well, cover the bowl and leave to chill for at least 3 hours. Grease the convection plate with ghee.

Pre heat the oven@250 degree. shape the dough to your favorite shapes and place it on the plate. Now bake it @220 degree for 15 mins. Now let it cool till crispy. Now in a bowl, add the icing sugar and 1 tsp of litchi juice, mix well and spread it on each cookies and let it set for sometime. Serve.

Simple Lemon Rice

noreply@blogger.com (priya) — Wed, 06 Apr 2011 16:28:00 +0000

Raw Rice (or) Basmati rice - 2 cups

Turmeric powder - 1 tsp

Salt to taste

Mustard seeds - 1/2 tsp

Chana dal - 1 tsp

Orid dal - 1 tsp

Curry leaves

Cashew nuts - 2 tsp

Red Chillies - 2 nos

Pressure cook the rice with little salt, water and turmeric powder till well cooked. Keep aside. Heat oil in pan, add mustard seeds, orid dal, chana dal, red chillies, curry leaves. After spluttering and when the dal turns brown, add the cashew nuts and fry till it turns little brown, Now add this to the rice mixture and blend well. Serve hot.

Chocolate Mousse

noreply@blogger.com (priya) — Wed, 06 Apr 2011 16:14:00 +0000

Chocolate Chunks - 4/5 pieces

Brandy - 3 tsp

Eggs - 3 nos (separated)

Butter - 2 tsp

Caster sugar - 6 tsp

Cashew nuts - for dressing

Melt the chocolate chunks with little water in a pan. Add Caster sugar and butter to it and melt together. Remove from heat and add brandy to it. Let it cool for sometime. Add the egg yolks and beat until smooth. In a separate bowl, add the egg whites and beat until it becomes fluffy. Now add this egg whites in the mousse mixture. Pour this in a serving glass and refrigerate for at least 4 hours. Dress it with cashew nuts before serving.

Ada Pradhaman

noreply@blogger.com (priya) — Sun, 03 Apr 2011 05:32:00 +0000

Rice Ada - 2 cups

Jaggery - 1 kg (grated)

Coconut - 2 nos (grated)

Sabudhana - 100 gms

Raisins - 1/2 cup

Cashew nut - 1/2 cup

Ghee - 1/2 cup

Cardamom powder - 1/2 tsp

Sugar - 4 tsp

Boil water in a large vessel, put the rice ada and immediately take it out of stove, close it with a lid. Keep aside. After 45 minutes, take the ada and wash it thoroughly in cold water till it becomes soft. Heat a large heavy based pan, put the ghee, jaggery and keep stirring till it dissolves completely, now put the ada and keep stirring. Stir till the mixture becomes very thick.

Grind the grated coconut with little water, drain and take the first milk, now again pour little water in the left over coconut and blend well. Drain again to get the second milk. Do the same for third milk. Keep the three separately.

Now pour the third milk and keep stirring, Let it boil for sometime, add sabhudhana to it, now pour the second milk and keep stirring, let it boil for 20 minutes. Now pour the first milk, sugar and off the stove immediately before boiling.

Fry the raisins and cashew in ghee in a separate pan till it becomes brown and raisins puffs up. Put this in the payasam, At last put the cardamom powder to it and stir once. Serve hot.

Choco Butterfly Muffins, Celebrating World Cup

noreply@blogger.com (priya) — Sun, 03 Apr 2011 05:04:00 +0000

This is indeed the most happiest moment for all Indians, We won the World cup after a long 28 years gap. Hats off to all the players, esp Dhoni. This moment is going to be in all our hearts for the rest of our lives. Love it.

Just a small celebration from my part to all you fans!

Castor Sugar - 1 cup

All purpose flour - 2 cups

Baking soda - 2 tsp

Eggs - 2 nos

Cocoa powder - 1 tsp

Chocolate chunks - 3-4 pieces

For Icing ::

Icing Sugar - 1 cup

Butter - 3 tsp

White chocolate chunks - 2/3 pieces (melted)

For dusting::

Icing sugar

Preheat the oven @ 250 degree. Grease the muffin tray with butter. Keep aside. Put the sugar, flour, soda, cocoa powder in a large bowl and shift well. Melt the chocolate chunks, add the well beaten eggs to it and whisk well. Add this egg mixture to the flour mixture and mix well. Pour the batter to the greased muffin tray and bake it @ 220 degree for 10-11 minutes or till fully baked. Let it cool.

To make the icing::

Put the butter in a bowl and beat it till fluffy. Now add the melted white chocolate to the butter, add icing sugar and blend it hard in a food processor till it becomes a thick icing paste.

When the muffins are cold, take one muffin, cut it sliced, take one slice and cut it in the center to make two semi circle halves.

Put the icing on each muffin, place the two semi circle muffins on the icing to make it appear as butterfly wings, Dust it with icing sugar. Serve yum.

French Chocolate Sauce and Awards

noreply@blogger.com (priya) — Wed, 30 Mar 2011 11:57:00 +0000

Double cream - 5 tsp

Chocolate chunks - 4-5 pieces

Liqueur - 2 tsp

Ice cream to serve

Boil the cream in a pan over a low heat. Remove from fire and add chocolate chunks, Keep stirring until it becomes smooth. Stir in liqueur and serve immediately or serve over ice cream.

And now for the awards :

These awards are gifted by my sweet friend Priya Mahadeven

Thank you so much, dear!

Oats Raisins Cookies

noreply@blogger.com (priya) — Wed, 30 Mar 2011 11:47:00 +0000

Oats - 1 cup

Butter - 1/2 cup

Castor sugar - 1/2 cup

Raisins - 2 tsp

Blend the oats till powdered, Keep aside. Melt the butter. Now add the sugar to the oats and shift well. Now pour the melted butter and raisins to it and mix well. Now make it small balls, tap on top, make it a square shape. Keep aside. Preheat the oven@250 degree, Grease the baking plate, place those cookies on it and bake it @220 degree for 9-10 minutes. Let it cool till it turns crispy.