Priya Recipes

Cabbage Dal Kootu

noreply@blogger.com (priya) — Tue, 03 Apr 2012 02:29:00 +0000

Cabbage - 1/2 kg (grated)

Green chilies - 3 nos (chopped)

Curry leaves

Red chilly - 2 nos

Dal - 1 cup

Mustard seeds - 1/4 tsp

Cumin seeds - 1/2 tsp

Salt to taste

Turmeric powder - 1/4 tsp

Shallots - 4 nos (chopped)

Garlic - 3 pods

Pressure cook the dal with water, turmeric powder and keep aside. Heat oil in pan, add the mustard seeds, curry leaves, red chilly, after spluttering, add this to the cooked dal and keep aside. Now heat little oil in the same pan, add the garlic, shallots and saute for a while, now add the cabbage and saute for few seconds. Add the green chilies and saute. Now sprinkle some water, put salt, keep in low flame and close it with a lid, Saute at regular intervals till the cabbage appears completely cooked. Now add the cooked dal to it, stir once and serve hot.

Pumpkin Halwa

noreply@blogger.com (priya) — Sat, 31 Mar 2012 07:14:00 +0000

White Pumpkin - 2 cups (grated)

Milk - 1 cup

Sugar - 1 cup

Ghee - 1/4 cup

Raisins - 1 tsp

Cashew - 1 tsp

Cardamom powder - 1/2 tsp

For Garnishing ::

Almonds - 1 tsp (grated)

Heat the milk in a pan, let it boil for sometime. Reduce it to low flame and let it boil for some more time. Now add the pumpkin and stir well. Add the sugar and keep stirring in low flame, let the pumpkin get cooked. Now add the ghee and keep stirring at regular intervals. Keep stirring till the content starts getting dry, now add the cardamom powder and stir till it becomes a halwa consistency. In a separate pan, heat ghee, add the cashew and raisins and fry for few minutes till the raisins gets puffed up. Now add this to the halwa, garnish with grated almonds and serve hot.

Avial - Version 2

noreply@blogger.com (priya) — Thu, 29 Mar 2012 13:10:00 +0000

Raw Banana - 1 or 2 (cut)

Raw Mango - 1 (cut)

Drum stick - 1 (cut)

Big Cucumber - 1/2 (cut)

Green chilies - 4 (chopped)

Yam - 1/4 kg (cut)

Brinjal - 2 no

Snake Gourd - 1 small

Salt to taste

Turmeric powder - 1/4 tsp

Red chilly powder - 1 tsp

Coconut - 1 cup (grated)

Coconut oil

Curry leaves

Cumin seeds - 1 tsp

Shallots - 3 nos

Tamarind juice - 4 tsp

Pressure cook all the vegetables with little water, turmeric powder and chilly powder including the green chilies without keeping the whistle for less than 5 minutes, Open the cooker and stir a bit, do not stir too much, as the vegetables might get mashed up. Now blend the coconut with cumin seeds, shallots, tamarind juice and little chilly powder into a paste (don't make it a fine paste). Add this paste to the avial and stir once. Cook till the raw taste goes and vegetables are completely cooked. Serve hot.

Fish Masala Fry

noreply@blogger.com (priya) — Tue, 27 Mar 2012 16:28:00 +0000

Sear Fish - 1 kg

Red chilly - 1 cup

Salt to taste

Shallots - 1 cup

Pepper - 1 tsp

Peppercorns - 1/2 tsp

Bay leaves - 1 pinch

Aniseed - 1

Curd - 1/2 cup

Lime juice - 2 tsp

Cumin seeds - 1/2 tsp

Coconut oil - to deep fry

Curry leaves

Blend the ingredients red chilly, salt, shallots, pepper, peppercorns, bay leaves, aniseed, cumin seeds, curd in a mixer till it becomes a fine paste. Add the lime juice in it and mix thoroughly. Add this paste in the fish and let it marinate for 1 hour (keep it closed). Now heat oil in pan, add curry leaves, fry
a bit, add the marinated fish and deep fry it in batches (medium flame) till it appears cooked and fried. Serve hot!

MY LITTLE ONE TRYING TO GRAB ONE!!

Simple Mango pickle and an Award

noreply@blogger.com (priya) — Wed, 21 Mar 2012 13:51:00 +0000

Raw Mango - 2 nos (finely chopped)

Red chilly powder - 1 tsp

Salt to taste

Coconut oil - 1 tsp

Mustard seeds - 1/4 tsp

Mix the raw mango, chilly powder and salt, so that they blend well. Now heat coconut oil in pan, add mustard seeds, after sputtering, add it to the mango pickle mixture and serve with curd rice!

Award Time ::

Maha of mahaslovelyhome gifted me this lovely award. Thank you so much for sharing, dear!!!

* Copy and paste the award on your blog. Link back to the blogger who gave you this award.

* Pick your five favorite blogs with less than 200 followers who deserve to be noticed and leave a comment on their blog to let them know they have received this award.

* Hope that the five blogs chosen will keep spreading the love and pass it on to five more blogs.

Now its my turn to pass this award to five food blogger and the award goes to ::

Liebster means dearest in german and as with any award,there is bit of ceremony involved....

Follow foodie

Julie

Rekha

Aruna

Poonam

So, friends please share it in your space!!

Chicken Perattal with Coconut

noreply@blogger.com (priya) — Sat, 17 Mar 2012 13:14:00 +0000

Chicken - 1 kg

Coconut oil - 2 tsp

Coconut pieces - 1/2 cup

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Onion - 2 nos (chopped)

Green chilies - 4 nos (chopped)

Ginger/Garlic paste - 1 tsp

Salt to taste

Red chilly powder - 1 tsp

Coriander powder - 1 tsp

Chicken powder - 1/2 tsp

Tomato - 1 no (chopped)

Method ::

Wash and cut the chicken into pieces and keep aside. Now add 2 chopped onions, 3 chopped green chilies, salt, ginger-garlic paste to the raw chicken, mix well and let it marinate for 1/2 hour. Now heat coconut oil in a pan, add mustard seeds, cumin seeds. After spluttering, add the remaining chopped onions and green chilies and saute till onions become soft. Now add chilly powder, coriander powder, chicken powder, and saute in low flame till the raw smell goes. Add coconut pieces and fry till it becomes brown. Add the chopped tomatoes and saute for 2 minutes. Now add the marinated chicken, little water and mix well. Add salt if needed. close it with a lid and let it boil for sometime. Keep stirring occasionally till the gravy becomes thick and the chicken gets cooked. Serve Hot!

Deep Fry Semolina Upma

noreply@blogger.com (priya) — Thu, 15 Mar 2012 07:54:00 +0000

Semolina - 2 cups

Salt to taste

Onion - 1 no (chopped)

Tomato - 2 nos (chopped)

Green chilies - 3 nos (chopped)

Ginger - 1/2 inch (finely chopped)

Curry leaves

Mustard seeds - 1/4 tsp

Cumin seeds - 1/2 tsp

Lime Juice - 1 tsp

Ghee - 1 tsp

Heat a pan, fry the semolina in little low flame continuously, till it becomes deep brown. Transfer it into a dry plate. Now heat oil in the pan, add mustard seeds, cumin seeds. After spluttering, add curry leaves and fry for few seconds. Now add the onion, green chilies, ginger and fry till it becomes soft. Now add the tomatoes and saute for a minute. Add 2 cups of water, salt and ghee. When the water starts boiling, add the semolina little by little, but keep stirring continuously. When the semolina appears cooked and the water is evaporated. Take it off the stove.

Yogurt Cucumber Salad

noreply@blogger.com (priya) — Tue, 13 Mar 2012 16:41:00 +0000

Cucumber - 1 (finely chopped)

Green Chilies - 3 nos (finely chopped)

Tomato - 2 (chopped)

Salt to taste

Yogurt - 1 cup

Lime juice - 1 tsp

Mix all the ingredients except the yogurt, close it with a lid for 1/2 hour. Now pour the yogurt into it and mix well. Serve!

Channa Dal Wheat Dosa

noreply@blogger.com (priya) — Sun, 04 Mar 2012 05:49:00 +0000

Channa dal - 1/2 cup (cooked)

Wheat flour - 1 cup

Semolina - 2 tsp

Salt to taste

Curry leaves

Egg - 1 no (optional)

Green chilies - 2 no (chopped)

Mix all these ingredients in a bowl (channa dal should be cooked but should not appear mashed), Pour little water, and mix thoroughly till the mixture gives a batter appearance. Heat the tawa, add little oil, pour the batter in to a round pancake shape, cook in low flame both sides till its fully cooked. Serve hot with any chutney.

Peas Tomato Curry

noreply@blogger.com (priya) — Sat, 03 Mar 2012 08:43:00 +0000

Hey,

This is indeed a very simple curry with tomatoes and peas. Best suited for roti/chapathi/bread. Hope you enjoy!

Ingredients:

1 cup cooked Peas

Salt to taste

1 Big Onion (chopped)

2/3 Tomatoes (chopped)

Curry leaves

Red chilly powder 1/2 tsp

Coriander powder 1/2 tsp

Green chilies 2/3 (chopped)

Turmeric powder 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Heat oil in pan, add the mustard and cumin seeds. After spluttering, add the curry leaves, then add the chopped onions and green chilies, saute for a while till it appears transparent and soft. Now add the tomatoes and saute for 2/3 min in low flame. Now add the chilly powder, salt, coriander powder, turmeric powder and saute with little water till the raw smell goes off. Now add the cooked peas to it and let it boil till the gravy appears little thick. Garnish with coriander leaves and serve hot.

Purple Cabbage Poriyal

noreply@blogger.com (priya) — Fri, 02 Mar 2012 13:06:00 +0000

Purple cabbage - 1/2 (finely chopped)

Mustard seeds - 1/4 tsp

Urid dal - 1/4 tsp

Channa dal - 1/4 tsp

Salt to taste

Onion - 1 (small) - finely chopped

Pepper powder - to sprinkle

Green Chilies - 1 (finely chopped)

Heat oil in pan, i used coconut oil, add mustard seeds, urid dal, channa dal. After spluttering, add the chopped onion and green chilies and saute till it becomes soft and transparent. Now add the cabbage, salt, sprinkle some water and close the lid. Let the vegetable get cooked in low flame, stir occasionally. Once the vegetable is fully cooked, sprinkle some pepper powder and serve hot.

Chicken Leeks Soup

noreply@blogger.com (priya) — Fri, 02 Mar 2012 12:48:00 +0000

Hi guys,

Its really been a very long gap. I took a break from blogging. Missed all your wonderful, mouth watering recipe posts everyday. Now i don't want to miss it any more. So, here i am with yet another soup recipe - chicken leeks soup. Saw leeks in a vegetable shop yesterday, didn't really know what to do with that, coz i have never cooked any leeks in my life. Then my mom said, it very good for soups, so tried it and bingoo it worked!

Chicken - 1/2 kg (cut in pieces)

Leeks - 1 no (chopped)

Ginger - 1/2 inch (finely chopped)

Curry leaves

Tomato - 1 no (cut)

Salt to taste

Pepper powder - 1/2 tsp

Heat 2 cups of water in a bowl, add the chicken pieces, salt and let it boil. Once it starts boiling, add the chopped leeks, tomato and ginger to it, close the lid. After the chicken and vegetable appears cooked, add curry leaves. Sprinkle some pepper powder to it. Serve hot.

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.