Monday, March 31, 2008
Cauliflower Kurma
Ingredients of Cauliflower Kurma
Chopped and boiled Cauliflower, Carrot,
Beans, Potato, Green peas
Chopped onion - 1 medium size
Chopped tomato - 2 medium size
Chopped Garlic - 1 tspoon
Chopped ginger - 1 tspoon
Coconut paste - 5 tspoon
green chilies - 2
Pudhina - few
Aniseed - ½ tspoon
Cinnamon - few
Clove - two
Karam masala powder - 1 tspoon
Chily powder - 1 tspoon
Coriander powder - 2 tspoon
Coriander leaves - for garnishing
Curry leaves - few
Oil - as required
Salt - add to taste
Methods of Cauliflower Kurma
- Well mashed all the boiled vegetable together.
- Heat pan with oil, add aniseed, clove, cinnamon, pudina and curry leaves.
- Add chopped ginger, garlic, onion in it, well sauté then add tomato and mix well.
- Add mashed vegetables mix well and add karam masala powder, chilly powder and coriander powder sauté well.
- Add water to proper consistency.
- Add salt and cook till it becomes thick kuruma consistence.
- Then add coconut paste and stir well.
- Garnish the Cauliflower Kurma with coriander leaves.
Friday, March 28, 2008
Curry leaves powder (KariveppilaiPodi)
Curry leaves - 5 cups
Dry Red Chilli - 15
Urad dal - 2 cups
Jeera (cumin seed) - 1/4 cup
Asafoetida - 1 tsp
Salt to taste
Oil as required
Methods of Curry leaves powder (KariveppilaiPodi)
Heat pan with the required oil, add and roast curry leaves until slightly crispy.
Add red chilly and fry untill the change color.
Then add and roast urad dal and cumin seed untill the change color.
Until they each given off a strong aroma and till golden brown color.
Add salt and asafoetida.
Grind all the ingredients in to a coarsly(not a fine powder).
Store it in an airtight container when it cool.
Serve Curry leaves powder (KariveppilaiPodi) with hot idli, dosa and hot steam rice.
Idli Powder (Idli Podi)
Ingredients of Idli Powder (Idli Podi)Urad dal - 2 cups
Bengal gram(kadala paruppu) - 1 cup
Garlic - 20 pods
Curry leaves - 1 cup
Dry red chilly - 20 or 25 optional
Asafoetida - 1 tbsp
Salt to taste
Methods of Idli Powder (Idli Podi)
Heat pan with 1 tbsp of oil, fry all the ingredients separately.
Until they each given off a strong aroma and till golden brown color.
Grind all the ingredients in to a coarsly(not a fine powder).
Store it in an airtight container when it cool.
Serve delicious Idli Powder (Idli Podi) with hot idli and doas.
Rasam Podi (Powder)
Ingrdients of Rasam Podi (Powder)
Coriander Seed - 2 cups
Dry red chilly - 1/4 cup
Jeera(cumin seed) - 1/4 cup
Pepper - 1/4 cup
Fenugreek seed - 1/2 tsp
Toor dal - 1/4 cup
Mustard seed - 1/2 tsp
Turmeric powder - 4 tsp
Methods of Rasam Podi (Powder)
Heat pan, dry roast all above the ingredients seperatly.
Grind all the ingredients in to a fine powder.
Store it in an airtight container when it cool.
Rasam podi is ready to make all variety of rasam like, paruppu rasam, milagu rasam, kalayana rasam extra.
Paruppu Rasam
Ingredients of Paruppu Rasam
Boiled Toor dal - 1 cup
Tamarind paste - 1 tsp
Chopped Tomato - 2 medium
Dry red chilly - 2
Garlic - 4 pods minced
Crushed Cumin seed - 1/2 tsp
Crushed Pepper - 1/2 tsp
Rasam Powder - 1 tbsp
Turmeric powder - 1/4 tsp
Curry leaves - few
Chopped Coriander leaves - a handful
Asafoetida - 2 pinch
Mustard seed - 1 tbsp
Urad dal - 1 tbsp
Salt to taste
Ghee - 2 tbsp
Methods of Paruppu Rasam
Mix the tamarind in 2 cup of water and add the tomatoes, mash well together.
Add turmeric powder, salt and asafoetida then mix well with the dal.
Heat the pan with the ghee add mustard seed and urad dal.
After spluttering, add curry leaves, minced garlic, crushed cumin, pepper, rasam powder and saute for some time till the raw smell goes.
Now we add the mixture dal extract, then adjust the water in watery consistency.
Cook the paruppu rasam for 5- 10 minutes without over boiling.
Finally we add the fresh coriander for garnishing.
Serve hot paruppu rasam with hot steam rice.
Thursday, March 27, 2008
Peas kurma
Ingredients of Peas kurma
Fresh Green peas - 1 cup
Cinnamon stick- 4
Cardamom - 4
Clove - 2
Ginger garlic paste - 1 tbsp
Chopped onion - 1 big
Chopped tomato - 1 big
Green chilly - 5 slited
Cashew nut paste - 1/4 cup
Fresh curd - 6 tbsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1 tbsp
Cumin pwder - 1/2 tsp
Coriander powder - 1/2 tsp
Red chilly powder - 3/4 tsp
Chopped Coriander leaves - few
Oil - as required
Salt to taste
Methods of Peas kurma
Heat pan with oil, add cardamom, cinnamon and clove after spluttering add all the masala powder to the oil and cook it for one minute on a simmer.
Then add onion, tomato, chilly, ginger garlic paste and cook for some time till the raw smell goes.
Then add the curd and cashew nut paste stir well and cook for one minute.
Finally add the green peas, to the masala add little water and cook the green peas till they are tender.
Garnish the hot peas kurma with fresh coriander leaves.
Serve hot peas kurma with chapati, dosa, idli, steam rice and toasted bread.
Peas Pulao
Fresh Green peas - 1 cup
Basmati rice - 1 cup
Water - 2 cups
Chopped onion - 1 medium
Ginger garlic paste - 1 tbsp
Slited green chilly - 4
Cinnamon stick- 4
Cardamom - 4
Clove - 2
Chopped fresh mint leaves - few
Chopped fresh coriander leaves - few
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Ghee - as required
Salt to taste
Methods of Peas Pulao
Soak the rice 30 mins. Heat the pan with required ghee, add whole spices, onion, chilly, Mint leaves and saute well.
Then add ginger garlic paste, saute till the raw smell goes off.
Then add Cumin powder and coriander powder mix well, add peas, salt to taste and saute for few minutes.
Add water, when water starts boiling, add the basmati rice, cook it till the rice is tender.
Finally garnish the Peas Pulao with fresh coriander leaves.
Serve hot Peas Pulao with raitha, egg masala, any non vegetarian dishes.
Wednesday, March 26, 2008
Channa salad
Ingredients of dressing
Tamarind paste - 1oo gmsJaggery - 200 gms
Black salt - 1 tsp
Pepper powder - 1/2 tsp
Roasted and ground cumin seed powder - 1 tsp
Red chilly powder - 1 tsp
Garam masala powder - 1/2 tsp
salt to tast
Methods of dressing
Boil tamarind and jagerry untill in thick consistency Add sll spices and cool completely. This can be stroed in the refrigerator for upto more than one month.Ingredients of Channa chat
Soaked and boiled channa - 1 cup
(soaked for eight hours and boiled)
Boiled Potatoes - 1 cup (cut in to small cubes)
Chopped tomatoes - 2 medium
Chopped capsicums - 2 medium
Chopped Green chilly - 2
Chopped Coriander leaves - 1/2 cup
Methods of Channa salad
Mix the dressing with other ingredients for chat. Chill thoroughly and serve. You can make this salad early and store it in the fridge.
For a great presentation, serve the chat in hollowed tomatoes or onion slices.
Tuesday, March 25, 2008
Mint Rice
Ingrdients of Mint Rice
Cooked Basmati rice - 2 cups
Clean and washed fresh mint leaves - 1 cup
Chopped Ginger - 1 tbsp
Chopped garlic - 1 tbsp
Dry red Chilly - 6
Tamarind paste - 1 tsp
Mustard seed - 1 tsp
Urad dal - 1tsp
Salt
Oil - as required
Methods of Mint Rice
Heat pan with two tbsp oil, first fry red chilly, next fry ginger garlic and add mint leaves and saute well. Then add tamarind paste saute well. Remove from the flame.
Grind all this mixture in a soft paste manner. Take another pan, heat with 1 tbsp of oil
add mustard seed, urad dal and after spluttering add the mint paste and salt to tast. Saute well for 2 minutes.
Then add the cooked basmati rice to the pan and mix well for 1 minute. Remove from the flame.
Serve hot Mint rice with onion raitha.
Aval Upma
Ingredients of Aval Upma
Thick aval - 2 cups
Chopped onion - 1 medium
Green chilly - 3 slited
Chopped ginger - 1 tsp
Chopped coriander leaves - 3 tbsp
Turmeric powder - 1/4 tsp
Lime juice - 1 tsp
Mustard seed - 1 tbsp
Urad dal - 1 tbsp
Cumin seed - 1/2 tsp
Asafoetida - 1 pinch
Salt - add to taste
Oil - as required
Methods of Aval Upma
Clean and wash the aval in water, take out the aval from the water immediatly.
Heat pan with required oil add mustard seed, urad dal and cumin seed. After spluttering
add curry leaves,asafoetida, onion, green chilly and ginger. saute well till it turns to golden brown color. Now add aval, turmeric powder , salt and saute well for 1 min in a simmer.
Finally add lime juice and coriander leaves. Garnish the aval upma with grated corrot and grated green mango.
Serve hot Aval upma.
Vazhapoo vada
(Banana Flower vada)
Ingredients of Vazhapoo vada/Banana Flower vadaFinely chopped banana flower - 2 cups
Bengal gram(kadalai paruppu) - 2 cups
Chopped onion - 2 big
Finely chopped green chilly - 5 or 6
Chopped garlic - 2 tbsp
Chopped ginger - 1 tbsp
Fennel seed - 1 tbsp
Chopped curry leaves - few
Chopped coriander leaves - few
Chopped Mint leaves - few optional
Asafoetida - 2 pinch
Salt - add to taste
Oil - for frying
Methods of Vazhapoo vada/Banana Flower vada
Wash and Soak bengal gram for 2 hours. Grind grind it to a coarsely with fennel seed.
Then add chopped banana flower, onion, green chilly, curry leaves, coriander leaves, chopped ginger garlic, asafoetida and salt.
Mix everything and make small balls, flatten to make round shape of vada.
Heat oil and deep fry them till it became golden brown.
Serve hot Vazhapoo vada/Banana Flower vada with mint chutney or tomato sauce.
Mint chutney
Ingredients of Mint chutney
Clean andFresh Mint leaves - 1 cup
coriander leaves - 1/2 cup
Garlic - 8 pods
ginger - 1 inch pieces
green chilly - 5
lemon juice - 1 tsp
salt - add to taste
Methods of Mint chutney
Grind all the ingredients together in to a smooth paste.
Sprinkle the little water if we need.
Serve mint chutney with hot samosa, urad dal vadai and sandwich.
Monday, March 24, 2008
Idli Sambar
Ingrdients of Idli Sambar
Chopped Egg plant - 4 (cut in to small cubes)
Chopped Carrot - 1 (cut in to small cubes)
Toor dal - 1 cup
Turmeric powder - 1/4 tsp
Asafoetida - 1 or 2 pinch
Chopped small onion - 1 cup
Chopped tomato - 2 medium
Green chilly - 2 slited
Sambar powder - 2 tbsp
Cilantro - few
Salt
For seasoning
Mustard seed - 1 tbsp
urad dal - 1 tbsp
jeera - 1/2 tbsp
curry leaves - few
dry red chilly - 2 or 3
oil - as required
Methods of Idli Sambar
Pressure cook toor dal adding enough water with all above the ingredients (egg plant, carrot, turmeric powder, small onion, tomato, asafoetida and green chilly.
Boil until the dal and the vegetable is soft then mash it coarsely.
Heat the pan with 2 tbsp of oil, add mustard seed, urad dal, jeera after spluttering add dry red chilly and fry till it color change. Then add the curry leaves fry for 2 seconds.
Then add the door dal mixture in to it. Add sambar powder, salt and adjust the water to get sambar consistency. Simmer for a 5 mins.
Finally garnish the idli sambar with fresh cilantro.
If we want more taste just add 1 tbsp ghee.
Serve hot idli sambar with hot idli, dosa, 14 idlies.
Mogal biryani
Ingrdients of Mogal biryani
Soaked and fried Basmati rice - 2 cups
poppy seeds - 1/4 cup
curd - 2 cups
almond - 10
cashew nuts - 10
aniseed - 1 tspn
cardamom - 4
cinnamon -4
clove - 4
coriander seed - 2 tspn
ginger garlic paste - 2 tspn
oil - as required
butter - as required
salt - as required
Methods of Mogal biryani
Grind poppy seed, almond, cashew and coriander seed. Heat pan with oil. Add aniseed, bay leaf, masala paste and well saute. Then add curd and salt. Boiled well.
Take another pan. Heat pan with oil add cardamom, clove and cinnamon saute well. Add 4 cup of water and add 2 cup of rice. Boiled the rice.
Take one big plate spread butter evenly. Put boiled rice in the plate. Spread the curd masala over the boiled rice. Keep this in oven 180'c for 20 minutes.
Yummy Mogal biryani is ready to serve with chicken fry or any non vegeterian dish.
Sunday, March 23, 2008
Chapati
Ingredients of chapati
Wheat flour - 2 cups
maida - 1 cup
water - as required
salt - add to taste
oil or ghee - as required
Methods of chapati
Mix the flour and salt in a large bowl.
Add the water Slowly.
Start with less water and gradually increase.
Mix the water in the flour to make dough.
Cover the dough wet towel and let it rest for 30 minutes.
When you are ready to start making the chapatis, heat heavy non-stick griddle on medium heat.
Then divide it into lemon size balls.
Roll out each balls of the dough evenly to a thin circular disk on a 5 to 6" in diameter.
Place one chapati on the griddle, the heat spread evenly on the bottom side.
Flip to an other side.
The chapati will get more air puf and should only cook about 1 minutes on the second side.
When cooked, it will look brown then add little oil on both sides.
Remove the chapati immediately from the griddle.
Make all chapati in the same procedure.
Serve hot chapaties with chapati dal, potato masala and veg kurma.
All non-veg recipes are good combination for chapati.
Wednesday, March 19, 2008
Fried Rice
Ingredients of Fried RiceBoiled Basmati rice - 2 cup
Chopped carrot - 1/2 cup
chopped beans - 1/2 cup
chopped capsicum - 1/2 cup
chopped ginger garlic - 1 tbsp
celery leaves - 1 hand bunch
butter - 3 tbsp
soy sauce - 2 tbsp
pepper powder - 1/4 tsp
salt - add to taste
oil - as required
Methods of Fried Rice
Heat the pan with butter and oil.
Add the ginger garlic and onion, fry well till it became golden brown in color.
Then add all chopped vegetables, saute well.
Add soy sauce, celery leaves and salt, mix well.
The vegetable cooks in slow fire.
Finally we add the boiled rice and mix well.
Serve hot fried rice with onion raitha.
Pongal
Ingredients of Pongal
Well quality Rice - 1 cupMoong dal - 1/2 cup
cumin seed - 1 tbsp
peppercorns - 1/2 tbsp
Broken cashew nuts - 1/4 cup
Ghee - 1/2 cup
chopped ginger - 1 tbsp
curry leaves - few
asafoetida - 2 pinch
Methods of Pongal
1. Dry fry the Moong dal a little till you get a light flavour.2. Mix the moong dal and cumin seed with the rice.
3. Add 3 cups of water
4. The mixture should cook in a presure cooker for 4 or 5 whistle.
5. When done, heat a pan add 1/4 cup of Ghee to it, add cumin seed,
pepper corns, curry leaves, ginger,and asafoetida.
6. Pour the seasoning on the pongal and mix well.
7. you can add some more ghee at the end if you need.
8. Finally garnish the pongal with fried cashew nuts.
9. Serve hot pongal with coconut chutney.
Monday, March 17, 2008
Chappati Dal
Ingredients of Chappati Dal
Moong dal -50 gms
Dhoor dal - 50 gms
garlic - 6 pods
chopped Onion - 1
chopped tomato - 1
asafoetida - 1 pinch
green chily - 5
salt
For seasoning
Mustard seed - 1 tbsp
urad dhal - 1 tbsp
cumin seed - 1/2 tsp
curry leaves - few
oil - as required
coriander leaves - for garnishing
Methods of Chappati Dal
1. Cook all the ingredients in a pressure cooker for 3 whistle.
2. After tender mashed the cooked dal
3. Heat pan with 2 tbsp of oil, add mustard seed, urad dhal and cumin seed.
4. After spluttering add curry leaves.
5. Then add the cooked dal then add salt to taste.
6. Cooked the dal for 3 mins.
7. Finally garnish the dal with coriander leaves.
8. Tasty dal is ready to serve with hot chappati and nan.
Monday, March 10, 2008
Onion Chutney
Ingredients of Onion Chutney
Chopped onion - 1 cupdry red chilly - 10 (as per your taste)
garlic - 6 pods
chopped tomato - 1
salt - add to taste
oil - as required
Methods of Onion Chutney
1. Heat pan with 2 tbsp of oil, add red chilly fry well till it color change.2. Then add garlic pods, onion, tomato and salt.
3. Saute well for 2 or 3 minutes.
4. Grind all the ingredients together in to a smooth paste.
5. After seasoning the Onion chutney.
6. Serve onion chutney with hot idly and dosa.
Coconut Chutney
Ingredients of Coconut Chutney
Split chick peas (roasted) - 5 tbsp(pottu kadalai)
Grated coconut - 1 cup
Green chilies - 2 or 3
Garlic - 2 pods
Chopped ginger - 1/2 tsp
Salt
For seasoning
Oil - 2 tbsp
Mustard seed - 1 tsp
Curry leaves - few
Asafoetida - 1 pinch
Methods of Coconut Chutney
Grind all the ingredients together in to a smooth paste.Sprinkle the little water if we need.
Heat the pan with 2 tbsp of oil and add mustard seed after spluttering add curry leaves and asafoetida.
And pour over the coconut chutney.
Coconut chutney is very suitable combination of idly, dosa and Pongal.
Sweet and nuts Idly
Ingredients of Sweet and nuts Idly
Idly flour - 2 cupsdried fruits - 3 tbsp
grated cashew nuts - 4 tbsp
grated almonds - 4 tbsp
honey - 4 tbsp
grated coconut - 1/2 cup
ghee - 2 tbsp
Methods of Sweet and nuts Idly
1. Take 2 cup of idly flour, add dried fruits, cashew nuts, almonds, coconut, honey and ghee.2. Stir well and we prepare steam in idly moulds
3. We can get soft, sweet and tasty nuts idlies.
4. Sweet and nuts idlies are like by children very much.
Spicy Idly
Ingredients of Spicy Idly
Idly flour - 2 cupssalt - add to taste
bengal gram - 2 tsp
crushed pepper - 1/2 tsp
chopped curry leaves - few
chopped ginger - 1/2 tsp
asafoetida - 1 pinch
oil - 2 tbsp
Methods of Spicy Idly
1. Heat pan with 2 tbsp of oil, add bengal gram fry till it became golden brown in color,then add crushed pepper, ginger, curry leaves and asafoetida, fry well.
2. Add this mixture in to the idly flour and mix it mildly.
3. We prepare steam in idly moulds.
4. We can get soft and tasty spicy idlies.
5. Serve the hot spicy idlies with chutney and sambar.
Thursday, March 6, 2008
Idly 65
Ingredients of Idly 65
- chopped idly - 1 cup(make in to cube size)
- oil - required for deep frying
- chopped onion - 1
- chopped tomato - 1
- ginger garlic paste - 1 tsp
- salt - add to taste
- turmeric powder - 1 pinch
- red chilly powder - 1 tbsp
Methods of idly 65
- Heat oil in a pan and deep fry the idly cubes till it became golden brown.
- Take this fried idly cubes keep it on tissue paper.
- Heat tawa with 2 tbps of oil, add ginger garlic paste and onion saute well.
- Then add tomato, turmeric powder, red chilly powder and mix well for 2 or 3 minutes.
- Finally we add the fried idly cubes in to this mixture and mix well.
- Garnish the idly 65 with the coriander leaves.
- Serve hot idly 65 with out any side dish.
Idly Uppuma
Ingredients of Idly uppuma
- Crushed idlies - 1 cup
- Chopped onion - 1
- Chopped green chilly- 2
- Bengal gram - 2 tsp
- Mustard seed - 1 tsp
- Urad dhal - 1 tsp
- Asafoetida - 1 pinch
- Salt - add to taste
- Oil - as required
- Curry leaves - few
- Coriander leaves- few
Methods of Idly uppuma
- Heat pan with 2 tsp of oil, add mustard seed and urad dhal, after spluttering add curry leaves, asafoetida, bengal gram and saute well.
- Then add onion and chilly saute well, after that we add the crushed idly in to it.
- Mix well and add salt to the taste.
- Garnish the tasty idly uppuma with coriander leaves.
- Serve hot idly uppuma with chutney and sambar.
14 IDLIES
Ingredients of 14 Idlies
- Parboiled rice - 4 cups
- urad dhal - 1 cup
- fenugreek seed - 1 tsp
- salt - add to taste
Methods of 14 Idlies
- Wash and soak the parboiled rice in water for two or three hours.
- Wash and soak the urad dhal and fenugreek seed in water for two hours before we grinding.
- Grind the rice in to coarse of nice rava consistency.
- And grind the urad dhal and fenugreek seed till it became frothy and smoothy.
- Then mix both the flours add salt to taste and keep aside for 12 hours
- Next day morning we prepare steam in 14 idly moulds with out mixing the flour.
- We can get soft and tastey mini idlies.
- Serve in small bowl with dip in sambar.
- Garnishing with coriander leaves.
VEGETABLE IDLY
Ingredients of Vegetable idly
Parboiled rice - 4 cupsurad dhal - 1 cup
fenugreek seed - 1 tsp
salt - add to taste
carrot grated - ½ cup
beans grated - ½ cup
potato grated - ½ cup
green chilly chopped- 2
Methods of vegetable idly
1. Wash and soak the parboiled rice in water for two or three hours.2. Wash and soak the urad dhal and fenugreek seed in water for two hours before we grinding.
3. Grind the rice in to coarse of nice rava consistency.
4. And grind the urad dhal and fenugreek seed till it became frothy and smoothy.
5. Then mix both the flours add salt to taste and keep aside for 12 hours.
6. Next day morning add all the vegetable in the flour and mix mildly.
7. And prepare steam in idly moulds.
8. We can get colorful and tasty vegetable idly.
9. Serve hot vegetable idly with hot sambar.
MINT IDLY
Ingredients of Mint idly
Parboiled rice - 4 cupsurad dhal - 1 cup
fenugreek seed - 1 tsp
mint leaves - 1 cup
green chilly - 2
salt - add to taste
oil - 1 tbsp
Methods of Mint idly
1.Wash and soak the parboiled rice in water for two or three hours.2.Wash and soak the urad dhal and fenugreek seed in water for two hours before we grinding.
3.Grind the rice in to coarse of nice rava consistency.
4.And grind the urad dhal and fenugreek seed till it became frothy and smoothy.
5.Heat pan with oil add mint leaves and chillies saute well.
6.Grind this mint leaves and chillies in fine paste.
7.Add this paste in to the idly flour and mix well.
8.Add salt to taste and mix well and keep aside for 12 hours.
9.Next day morning we prepare steam in idly moulds with out mixing the flour.
10.We can get smooth,greeny, and aroma idlies.
11.Serve hot mint idlies with onion chutney or sambar.
IDLY
Idli is one of the most well-liked recipes in south India. Idli is easy to cook , Healthy food and too soft.
In south Indian People who have to feed the Idly with milk to their 1 year old babies. In SouthIndian Hotels/Restaurants Idli is one of the main menu in their break fast.
In south Indian People who have to feed the Idly with milk to their 1 year old babies. In SouthIndian Hotels/Restaurants Idli is one of the main menu in their break fast.
Ingredients of Idly
Parboiled rice - 4 cups
urad dhal - 1 cupParboiled rice - 4 cups
fenugreek seed - 1 tsp
salt - add to taste
Methods of Idly
1. Wash and soak the parboiled rice in water for two or three hours.2. Wash and soak the urad dhal and fenugreek seed in water for two hours before we grinding.
3. Grind the rice in to coarse of nice rava consistency.
4. And grind the urad dhal and fenugreek seed till it became frothy and smoothy.
5. Then mix both the flours add salt to taste and keep aside for 12 hours.
6. Next day morning we prepare steam in idly moulds with out mixing the flour.
7. We can get soft and tasty idlies.
8. Serve the hot idlies with chutney and sambar.
Wednesday, March 5, 2008
TOMATO GRAVY
Ingredients of Tomato gravy
1. Finely chopped tomato----: 2 cup2. Chopped onion------------: 1 cup
3. Chopped green chilly-----: 4 chilies
4. Curry leaves-------------: few
5. Coriander leaves---------: for garnishing
6. Chilly powder------------: 2 tspoon
7. Coriander Powder--------: 3 tspoon
8. Mustard seed------------: 1 tspoon
9. Urad dhal----------------: 1 tspoon
10. Salt
11. Oil----------------------: as required
Methods of Tomato gravy
1. Heat pan with 4 tspoon of oil, add mustard seed and urad dhal.2. After spluttering mustard seed add curry leaves, onion and green chilies.
3. Fry till it became golden brown color.
4. Add tomato and sauté well. Then add chilly powder and coriander powder.
5. Add water and stir well. Add salt to taste mix well.
6. Cook tomato gravy till it became gravy consistency.
7. Finally garnish the tomato gravy with coriander leaves.
8. Serve hot tomato gravy, it’s suitable combination for dosa, puri and chapatti.
VEG KURUMA
Ingredients of Veg kuruma
1. Chopped and boiled vegetablesCarrot - 1 cup
Beans - 1 cup
Potato - 1 cup
Green peas - 1 cup
2. Chopped onion - 1 medium size
3. Chopped tomato - 2 medium size
4. Chopped Garlic - 1 tspoon
5. Chopped ginger - 1 tspoon
6. Coconut paste - 5 tspoon
7. green chilies - 2
8. Pudhina - few
9. Aniseed - ½ tspoon
10. Cinnamon - few
11. Clove - two
12. Karam masala powder - 1 tspoon
13. Chily powder - 1 tspoon
14. Coriander powder - 2 tspoon
15. Coriander leaves - for garnishing
16. Curry leaves - few
16. Oil - as required
17. Salt - add to taste
Methods of veg kuruma
1. Well mashed all the boiled vegetable together.2. Heat pan with oil, add aniseed, clove, cinnamon, pudina and curry leaves.
3. Add chopped ginger, garlic, onion in it, well sauté then add tomato and mix well.
4. Add mashed vegetables mix well and add garam masala powder, chilly powder and
coriander powder sauté well.
5. Add water to proper consistency.
6. Add salt and cook till it becomes thick kuruma consistence.
7. Then add coconut paste and stir well.
8. Garnish the veg kuruma with coriander leaves.
9. Serve veg kuruma for the chapatti, parata and nan.
RAVA KESARI
Ingredients of Rava Kesari
Roasted Rava - 1 CupSugar - 1 ½ cup
Ghee - ¼ cup
Orange Food color - 1 pinch
Water - 2 cups
Cashew nuts - 50 gms
Salt - 1 pinch
Methods of Rava Kesari
1. Heat pan with two cups of water.2. After boiled the water add orange food color.
3. Add roasted rava in to the boiled water.
4. Mix well.
5. After boiled rava, add sugar and salt mix well.
6. Add ghee and mix well.
7. Finally garnish the rava kesari with fried cashew nuts.
8. Serve Rava Kesari hot or chill.
URAD DHAL VADAI
Ingredients of Urad dhal vadai
1. Urad dhal - 1 cup2. Finely chopped onion - 1 big size
3. Chopped green chilies - 2
4. Chopped ginger - 1 tspoon
5. Chopped curry leaves - 3 tspoon
6. Chopped coriander leaves - 4 tspoon
7. Whole black pepper - 1 tspoon
8. Asafoetida - 2 pinch
9. Salt - add to taste
10. Oil - for frying
Method of Urad dhal vadai
1. Soak urad dhal for 2 hours and grind in to a thick and fine flour.2. In this consistence we add chopped onion, green chilies, ginger, whole black peppers,
curry leaves, coriander leaves, add salt to taste and mix well.
3. On a plastic piece of paper place a ball of urad dhal vadai and flatten it by hand.
4. Heat oil in a pan for deep frying.
4. Deep fry urad dhal vadai in oil and turn over until the vadai turns golden brown.
5. Serve hot urad dhal vadai with coconut chutney and sambar.
RAVA DOSA
Ingredients of Rava dosa
1. Maida - ¼ cup2. Rice flour - 2 cup
3. Rava - ½ cup
4. Curd - cup
5. Mustard seed - 2 tspoon
6. Chopped ginger - 1 tspoon
7. Chopped chilly - 3 tspoon
8. Salt
9. Oil - as required
Methods of Rava dosa
1. Take maida, rice flour, salt, curd mix well altogether.2. Fry rava in 2 tspoon of ghee and add into the mixture and mix well.
3. Adjust water to get watery consistency.
4. Heat tawa with 2 tspoon of oil add mustard seed, ginger and chilly sauté well.
5. Take this mixture add in to the rava dosa mix.
6. Keep aside one hour.
7. Heat tawa smear some oil pour a thin daos, spread evenly to get many holes.
8. Cook only one side.
9. Serve hot Rava dosa with coconut chutney and pudhina chutney.
PALAK DOSA
Ingredients of Palak dosa
1. Dosa flour - 2 cup2. Finely chopped palak- 1 cup
3. Cumin seed - 1 tspoon
4. Peper - 1 tspoon
5. Salt
6. Oil - as required
Methods of Palak dosa
1. Take dosa flour, palak, cumin seed, pepper and salt mix well together.2. Adjust water to get proper thick dosa consistency.
3. Heat tawa smear some oil pour a thick dosa, spread evenly.
4. Cover and cook the palak dosa on both sides.
5. Serve the hot palak dosa with onion chutney.
Tuesday, March 4, 2008
VEGETABLE DOSA
Ingredients of Vegetable dosa
- Idly rice --------------------: 1 cup
- Urad dhal ---------------- ---: ½ cup
- Fenugreek seed-------------- : ½ tspoon
- Grated carrot ------------ ---: ¼ cup
- Chopped beans ----------- ---: ¼ cup
- Boiled peas ------------------ : 4 tspoon
- Grated potato --------------- : ¼ tspoon
- Chopped onion -------------- : 1 small size
- Chopped green chilies-------- : 1 tspoon
- Chopped coriander leaves---- : ¼ cup
- Asafoetida-------------- -----: 2,3 pinch
- Salt
- Oil -------------------------- : as required
Method of vegetable dosa:
1. Soak rice, urad dhal and fenugreek seeds altogether in evening.2. After 2 hours grind nicely. Add salt and adjust water to get proper consistency.
3. Keep aside over night.
4. Before preparing vegetable dosa add grated carrot, potato, beans, peas, onion, green chilies, coriander leaves, asafoetida in to the flour and mix well.
5. Heat tawa(griddle) smear some oil. Pour a thick dosa, spread evenly, to get many holes.
Cover and cook on both sides.
6. Serve hot vegetable dosa with tomato chutney or onion chutney.
Adai Dosai
Ingredients of Adai Dosai
Quality Rice : 1 cup
Urad dhal : ¼ cup
Bengal gram : ¼ cup
Dhoor dhal : ¼ cup
Fenugreek seed : ½ tspoon
Green chilly chopped : 3 tspoons
Ginger chopped : 1 tspoon
Coriander leaves chopped : ½ cup
Asafoetida : ¼ tspoon
Curry leaves chopped : few
Salt
Oil : as required
Urad dhal : ¼ cup
Bengal gram : ¼ cup
Dhoor dhal : ¼ cup
Fenugreek seed : ½ tspoon
Green chilly chopped : 3 tspoons
Ginger chopped : 1 tspoon
Coriander leaves chopped : ½ cup
Asafoetida : ¼ tspoon
Curry leaves chopped : few
Salt
Oil : as required
Method of Adai Dosai
1. Soak rice, urad dhal, Bengal gram, dhoor dhal, and fenugreek seed altogether.2. After 3 hours grind semi nicely.
3. Add chilly, ginger, coriander leaves, curry leaves,asafetida and add salt to taste.
4. Adjust water to get thick adai dosai consistency.
5. prepare adai dosai.
6. Heat tawa smear some oil.
7. Pour a thick adai dosai spread evenly.
8. Turn and cook another side also.
9. Serve adai dosai with tomato chutney.
Sunday, March 2, 2008
GHEE RICE
Ingredients of Ghee Rice:
Boiled Basmati Rice : 1 cup
Ghee : 2 tspoons
Chopped Garlic : 1 tspoon
Chopped ginger : 1 tspoon
Chopped onion : 1 medium size
green chilies : 2
Pudhina : few
Aniseed : ½ tspoon
Cinamon : few
clove : two
salt : as required
Method of Ghee rice:
Heat pan with 2 tspoon of ghee. Add aniseed, cinnamon and clove. After spluttering add ginger and garlic. Add onion and chily. Sauté well till come golden brown color. Add pudhina leaves sauté well.
Finally add a cup of boiled rice and mix well. Add salt to taste. Ghee rice ready to serve with onion raitha.
Rice Recipes
Coconut Rice
Fried Rice
Mint Rice
Lemon Rice
LEMON RICE
Ingredients of Lemon Rice:
Boiled rice-------- -: 1 cup
Lemon Juice------ : 1 Lemon
Bengal gram-------: 2 tspoon
Mustard seed----- : 1 tspoon
Urad dhal ---------: 1 tspoon
Turmeric powder -: ¼ tspoon
chopped chilies---- : 2
Chopped ginger---- : 1 tspoon
Curry leaves -------: few
Grated carrot ------: 3 tspoon
Salt ----------------: add to taste
Oil -----------------: 2 tspoon
Asafoetida--------- : as required
Method of Lemon Rice:
Heat the pan with oil. Add mustard seed and urad dhal. After spluttered mustard seed add Bengal gram fry well. Then add curry leaves and ginger. Add asfoetida and turmeric powder.
Take one cup of rice mix well together then add lime juice and mix well. Finally add salt to the taste mix well. Garnish the lemon rice with the grated carrot.
Serve Lemon rice with potato fry and cheppa kizhangu fry.
Rice Recipes
Fried Rice
Ghee Rice
Mint Rice
coconut rice
Rice Recipes
Fried Rice
Ghee Rice
Mint Rice
coconut rice
Coconut Rice
| Boiled basmati rice | : 1 cup |
| Grated coconut | : ½ cup |
| Chopped onion | : 1 medium |
| Green Chilies | : 3 |
| Bengal gram | : 2 tspoon |
| Aniseed | : ½ tspoon |
| Cinnamon | : few |
| Clove | : 3 |
| Ghee | : 2 tspoon |
| Salt | : add to taste |
| Coriander leaves | : add to taste |
| Curry leaves | : few |
Method of coconut rice
Heat pan with 2 tspoon of ghee. Add aniseed, cinnamon, clove and curry leaves. Add Bengal gram, ginger and garlic sauté well. After frying add onion and chilies fry till golden brown in color. Add coconut and salt to taste. Finally add a cup of boiled rice mix well. Garnish the coconut rice with coriander leaves. Serve hot coconut rice with Banana fry.
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