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Thursday, 31 July 2014

RICE CREPES-APPAM

                                      APPAM/RICE CREPES

INGREDIENTS

RAW RICE-1 1/2 CUP
GRATED COCONUT-3 TBLSPN
COOKED RAW RICE(LEFT OVER)-1/2 CUP

COCONUT WATER
YEAST- 1/2 SPOON
SUGAR- 1 1/2 TBLSP

METHOD:

DAY:1
MORNING 8 'O CLOCK

1.MIX YEAST SUGAR AND COCONUT WATER AND KEEP IT ASIDE.THIS SHOULD BE KEPT ON THE DESK FOR A  MINIMUM OF 7-8 HOURS( OUTSIDE) OR YOU CAN REFRIGERATE IT ALSO.SOAK RICE FOR A MINIMUM OF 4 HOURS.

DAY:1
EVENING 5 'O CLOCK

2.FIRST GRIND SOAKED RICE,COOKED RICE AND COCONUT SCRAPINGS INTO A SMOOTH PASTE.TRANSFER IT INTO A BOWL.

3.INTO THE SMOOTH BATTER ADD THE YEAST SOLUTION AND SALT.MIX EVERYTHING WELL.LEAVE ON THE DESK OVERNIGHT.

.DAY:2
MORNING

4.MIX THE BATTER.TASTE AND ADJUST THE SALT.

5.HEAT A TAWA/APPAM TAWA SPRINKLE OIL POUR A LADDLE ULL BATTER SPREAD CAREFULLY ONCE ITS COOKED LIP IT OVER.COOK BOTH SIDES WELL.
SERVE IT PIPING HOT WITH STEW OR CURRY OF YOUR CHOICE.
APPAM SERVED WITH STEW



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VEGETABLE CURRY

                                    VEGETABLE CURRY IN A HURRY

 INGREDIENTS

Mixed vegetables of your choice-1-1 1/2 cup
Ginger-1 tsp
Garlic-1 tsp
Onion-1 medium sized
Tomato-1

Cashew paste/powder-2tblsp

Turmeric powder-1/2 tsp
Chilli powder-1tsp
Coriander powder-2tsp
Cumin powder-1/2 tsp
Salt as needed

Maggi magic masala-1/2 sachet

METHOD:

1.Chop all your favorite veggies.Today i used potatoes,onions,cabbage,beans and capsicum.You can
  even add paneer,mushroom,cauliflower,carrots etc.

2.Pressure cook the veggies by adding salt,1/2 cup of water and all the spice powders except maggi gic masala.

3.Meanwhile heat oil in a pan ,add garlic,ginger,onion ,tomatoes and saute for 3-4 minutes.Once
 veggies are done add them into the pan& give them a good mix.Adjust the salt and spice powders.Again add 1/4 cup of water  and bring it to boil.Then add the cashew paste & magic masala into it.Mix everything well.Serve WITH YOUR CHOICE OF RICE/ROTI.. :)
VEGETABLE CURRY



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Tuesday, 29 July 2014

BRINJAL VINDALOO

BRINJAL VINDALOO/VAZUTHANENGA VINDALOO/BHAIGAN VINDALOO

INGREDIENTS

BRINJAL/AUBERGINE/VAZUTHANENGA/BHAIGAN -1 cup
Salt as needed
Turmeric powder-1/4 tsp

Onion-2 medium sized
Tomato ketch up-1tblsp
Water-1/3 cup
Oil-2tblsp

FOR GRINDING:

Ginger-1 inch piece
Garlic-4/-5 cloves
Mustard seeds-1/2 tsp
Cumin-1/2 tsp
Fenugreek-1/4 tsp
Dry red chilli-1

METHOD:

1.Cube the brinjal pieces.Clean them.

2.Take a bowl add pieces into it and then sprinkle needed salt and turmeric powder.Toss well.Keep it aside for 2-3 minutes.

3.Slice the onions.

4.Now make a coarse paste of ingredients given under" grinding" without adding water.Now lets start cooking..

5.Heat a pan add 1/2 tbsp of oil and roast the brinjal pieces till brown patches appear and keep them aside.

4.In the same pan add little oil , fry the ground paste till raw smell goes.

5.now add onions and saute  till golden brown

6.Its time to add roasted brinjal pieces.Toss well.
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7.Add 1/4 cup water(if u want gravy add more water and bring it to boil and curry is ready) and tomato ketchup.Mix everything and saute till its nice and dry.

8.Take a taste test and adjust salt.Enjoy.. :)
brinjal vindaloo

DRUMSTICK LEAF CREPES


DRUMSTICK LEAF DOSA/MURINGA ELA DOSA/DRUMSTICK LEAF CREPES

SERVES:2

INGREDIENTS:

FOR GRINDING:
Coconut scrapings from half of a medium sized coconut
Dry red chillies-6-7
Rawvrice-1 cup

FOR ADDING INTO THE BATTER:

Salt as needed
Turmeric powder a pinch
Asa foetida/hing/kaayam as needed(1/4 tsp)
Roughly chopped drumstick leaves -one bunch

METHOD:

1.Soak raw rice for 2-5 hours.

2.Firstly blend dry red chillies and coconut scrapings into a smooth paste by using
  a blender.

3.Then into the same blender add raw rice and again blend it into a 
  smooth paste(DONT ADD MUCH WATER WHILE GRINDING).

4.Transfer it into a vessel.

5.Now add salt, turmeric powder and hing,mix everything well.

6.If water is needed, add carefully and bring it to a dosa batter consistency.

7.Taste the batter and adjust  the powders.

8.Time to add thoroughly cleaned and chopped leaves.Toss well..

9.  Batter is ready to use.

10..Heat a tawa drizzle little oil ,once tawa is hot pour a laddle full of batter and
 spread it careully.

11.When one side is cooked,flip it of and cook the other side
 too till it becomes crispy.. 

12.DRUMSTICK LEAF Dosa is ready..

13. Enjoy as such or with skimmed milk or pickle/curry of your choice.. :)




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Monday, 28 July 2014

BITTER GOURD COOKED WITH CURD

PAVAYKA KICHADI/BITTER GOURD COOKED WITH CURD

INGREDIENTS

Bitter gourd-3/4 small ones
Salt as needed
Turmeric powder-1/2 tsp

FOR MIXING IN A BOWL:

Curd-1 cup
Green chilly-2
Curry leaves-1 sprig

FOR GRINDING:

Coconut scrapings-1/2 cup
Mustard seeds-1 tsp
Curry leaves-1 sprig

FOR SEASONING:
Mustard seeds-1/2 tsp
Dry red chilly-2-3
Curry leaves-1 sprig
Oil

METHOD:

1.Chop bitter gourd into one inch pieces.Sprinkle salt and turmeric powder on top of it and give it a        good toss. keep it on the desk  for 5 minutes.Then  deep fry them and keep it aside.
2.Take curd in a bowl and beat well.Into it add curry leaves and chopped green chillies.Keep it aside.
3.Take coconut scrapings, mustard seeds and curry leaves in a blender and make a smooth paste.
4.Now add this coconut paste into the well beaten curd and bring it to boil.
5.Do the tempering.For that heat oil in a pan add mustard seeds,curry leaves and dry red chilli and pour   into the above made gravy.
6.Finally at the time of serving add the deep fried bitter gourd pieces ..Give it a good toss and ENJOY

YUMMY WITH RICE

BITTER GOURD,DRY RED CHILLIES & CURRY LEAVES

PAVAYKA KICHADI





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CORIANDER/CILANTRO FLAVORED POTATOES

GREEN MASALA ALOO

INGREDIENTS:

Potatoes-3
Turmeric powder-1/2 tsp
Oil-1 tsp
Salt as needed

For Grinding:

Coriander leaves-1/2 bunch
Green chillies-2
Ginger-1 inch piece
Garlic-5/6 pods
Pepper corns-1/2 tsp


METHOD:

1.Make a paste of ingredients given under 'grinding'.keep it aside.
2.Heat oil in a pan add chopped  potatoes salt and turmeric powder and roast for few minutes,till brown  colour appears on the potato chunks.Once it appears add little amount of water.cover and cook till  they are done.
3.Once potatoes are done add the above made paste into it.Toss well.Switch off the flame.Our dish is ready..Enjoy


note:instead of potatoes you can add chicken and follow the same steps.


GREEN MASALA ALOO

COCONUT RICE SERVED WITH GREEN MASALA ALOO
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COCONUT RICE

COCONUT RICE

INGREDIENTS:


cooked rice (by adding salt)-1cup

FOR ROASTING:

desicated coconut-1/3cup


FOR TEMPERING AND FRYING:

Oil-2 tsp
Ghee-3 tsp
Mustard seeds-1 tsp
Urad dal-1/2 tsp
Channa dal-1 tsp
Dry red chilli- 1
Curry leaves -one sprig

Ginger-1 inch piece
Garlic -4-5 pods
Onions-2 medium sized


METHOD:

1.Take a medium sized pan add 1 tsp of oil, into it goes  the coconut scrapings .
 Fry till they turn olden brown in colour.Once done transfer it into a bow and keep
 it aside.
2.In the same pan add remaining oil and 1 tsp of ghee and do the tempering.Start by
  adding mustard seeds,then urad dal , channa dal,dry red chilli,
  curry leaves and stir for few seconds.Then into it add chopped ginger and garlic.
  Fry for few seconds and then add the sliced onions and saute till they turn brown in colour.Tadka is    ready.
3.Now time to assemble.Take a vessel large enough for mixing .Into it add cooked rice,roasted coconut,and the tadka.Mix mix and mix...
 Our dish is ready to serve... Enjoy :)

coconut rice

coconut rice served with green masala aloo

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MASALA FOR MASALA DOSA

YELLOW MASALA FOR MASALA DOSA

INGREDIENTS

Oil-1/2tblsp
Mustard seeds-1tsp
Cumin seeds-1/2tsp
Garlic-4/5 pods
Ginger-1inch piece
Green chilly-2
Curry leaves-1 sprig
Potato-3/4 medium sized
Onion-2/3 medium sized
Carrot-1
Cauliflower-few florets
turmeric powder-1/2tsp
coriander powder-1-2 tsp
chilli powder-1/2 tsp
Water
Salt as needed

METHOD:

1.Clean and then pressure cook potatoes, carrots and cauliflower.Peel and mash /cube
 the potatoes and carrots.
2.Heat oil in a pan add mustard seeds cumin seeds and allow them to splutter.Once it
 pops up add chopped ginger,garlic,green chillies  and curry leaves .Saute or few
 minutes.(take care not to burn them).Now add onions and saute till they are
 translucent.
3.Once onions are done add potatoes carrots and cauliflower. Along with it add a
little water and salt and just saute them or few seconds. Add the spice
 powders,give them a good mix.Taste and adjust salt and powders . Again mix
 everything well and Enjoy.. :)
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/Potato Okra Stir Fry


Aloo Bhindi/Potato Okra Stir Fry

Serves :2

INGREDIENTS:

Oil-2-3tblsp
Fennel seeds/Sauf/Perum jeerakam-1tsp
Green chiily-2
Onions/Pyaaz/Savala-2
Potato/Aloo/Urula kizang/Kuuk-2
Okra/Bhindi/Vendayka/Bhende-8-12

Turmeric powde/Haldi/Manjal podi-1/2 tsp
Chilli powder/Mirchi powder/Mulaku podi-1/2 tsp
Coriander powder/Dhania powder/Malli podi-1tsp
salt as needed

METHOD:

1.Pressure cook  the potatoes.Peel,cube and keep them aside.
2.Heat 1tblsp oil in a pan add fennel saute for few minutes, add  green chillies
give  it a mix and add sliced onions and saute till they turn golden brown in colour.
3.Once the onions are translucent add potatoes and okra.Fry them well by adding
 another tblspn of oil till okras are done.Cover and cook.
4.Once brown markings appear on potatoes and okra make a hole in the center add
 remaining oil,into it goes the spice powders.Saute them well in oil or few
 seconds and then toss everything well.Enjoy WITH RICE.. :)

ALOO BHINDI


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VEGETABLE STEW- KERALA STYLE

VEGETABLE STEW

INGREDIENTS

Potato-3
Onion -2
Beans-6/7
Ginger-1 inch piece
Green hilly-2
Coconut milk from i medium sized coconut(1 st and 2 nd milk are required)
Salt
Curry leaves-1-2 sprigs
Oil-1 tsp(i recommend to use coconut oil)

METHOD:

1.Clean and chop all the vegetables(can also add carrots,cauliflower )an keep them aside.
2.Extract 1st and 2nd coconut milk.Keep them separately.
3.Take a kadai in which you are going to prepare the curry.Into it goes all the
 chopped veggies,green chillies, ginger and needed amount of salt.We will cook these
 veggies in 2nd coconut milk not water. So cover and cook.
4.Once veggies are well cooked add 1st coconut milk,give it a good mix and before its
 starts boiling switch off the flame.
5.Top it up with curry leaves and 1 tsp of oil...Enjoy with Appam. :)

APPAM SERVED WITH STEW

VEGETABLE STEW


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Friday, 25 July 2014

BLACK MINT TEA

BLACK MINT TEA


SERVES :2

INGREDIENTS

Water-2 glasses
Sugar-2tsp
Tea leaves-1/4tsp
Mint leaves-10

METHOD:

Boil water in a saucepan once it starts boiling add sugar ,tea leaves and turn the flame to medium .
Give a stir,then add the mint leaves .Stir once again and bring it to boil.Switch off the flame ,strain and enjoy on this rainy day
(a change from usual black tea)TO FILL YOUR MIND AND SOUL ... :)

RIPE MANGOES COOKED IN CURD

RIPE MANGOES COOKED IN CURD /MANGA PULLISERY/AMBYA PULCHIKARY

INGREDIENTS

ripe mango-1
Chilli powder/mulagu podi/mirchi powder-1/2tsp
Turmeric powder/haldi/manjal podi-1/4tsp
Salt as needed

Curd/dahi/thairu/taak or maelaay-3/4cup

FOR GRINDING:

Coconut scraping/grated coconut/thenga peera/soyi-1/4 - 1/2 cup(can add more i u wish to make thick gravy)
Curry leaves-1 sprig
Cumin seeds/jeerakam-1tsp

FOR TEMPERING:

Mustard seeds/kaduku/sasam/sarson-1/2tsp
Fenugreek seeds/uluva/methi-1/4tsp
Curry leaves-1 sprig
Dry red chilli-1/2 piece
Chilli powder-1/4 tsp
A pinch of turmeric powder
Oil-1/2tblspn

METHOD

1.Take a kadai add enough water to cook mango pieces(you can use mangoes with/without peeling of its skin)into it add needed amount of salt,
  chilli powder and turmeric powder& cook till its done.
2.While mango chunks are cooking ,make a coarse/smooth  paste its up to you,using grated coconut,curry leaves and cumin seeds.
3.once mangoes are well cooked add the above made paste into it.After that add curd(remember to beat the curd well before adding )and cook for
 few minutes.Just beore it starts boiling switch of the flame .
4.Do the seasoning/TEMPERING and pour into the above made curry ..give it a Good mix and enjoy..:)


MANGO PULLISERY








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TOMATO FRY

                                              TOMATO FRY (ICH STYLE)

Serves:2

INGREDIENTS:

Tomato-4 medium sized
Onion-4 medium sized
Garlic-8 pods(4+4)
Green chilly-2/3
Curry leaves-1 sprig

Oil -1 1/2 tblsp
Fennel seeds/perumjeerakam/sauf/perum jeeerae-1tsp

Salt as needed
Turmeric powder-1/2tsp
Coriander powder-1-2 tsp

METHOD:

1.Chop onions,tomatoes,garlic julienne( means length wise),slit the  green chillies and keep aside.

2.Heat 1/2 tbsp of oil in a pan .

3.Start by adding fennel,followed by garlic(half ),  green chillies and curry leaves.Saute them for few minutes.
 
4.Add onions and saute them till they become translucent (Means onions should turn golden brown..Remember the colour of the onions  will decide the taste of ur curry.So be patient till they achieve brown colour,  in between if needed can add a little oil too)


















5.Once onions turn brown in colour add tomatoes,salt &  the spice powders and toss them well till they are done.


6.Taste the curry and adjust the salt and spice powders.




7.Garnish with rest Of the garlic julienne(my personal tip -don't use coriander leaves
 to garnish because entire taste of the recipe will change).

8.Enjoy with chapathy/PARATAS.. :)

TOMATO FRY SERVED WITH ONION PARATA

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BEETROOT MASALA

BEETROOT MASALA(NO GARAM MASALA RECIPE)

SERVES:2

INGREDIENTS:

Potato-5/6 small sized
Onion-3 /4 small sized
Beetroot -1/4 of a medium sized beetroot
Carrot-1/2 of a medium sized carrot
Oil-tblsp
Ghee-1tsp
Fennel-1/2tsp
Cumin seeds-1/2tsp
Garlic-4/5 pods
Cumin powder-1/2tsp
Turmeric powder-1/2tsp
Coriander powder-1tsp
Chilli powder-1/2 tsp
Salt as needed
Water

METHOD:

1.Pressure cook potatoes,carrot and beetroot.peel,mash and keep them aside.

2.Heat ghee in a kadai add a little oil too along with it .Add garlic pods and spice powders and saute them well or 2 minutes.

3.Now add onions and saute till they turn golden brown.

4.Add mashed potatoes,carrot and beetroot.toss everything well .

5.Add little water,salt and mix everything well.Toss for few minutes till they are done.

6.Taste and adjust the salt and spice powders iF necessary.

7. Enjoy with dosa or make yummy masala dosa... :)

MASALA DOSA

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Thursday, 24 July 2014

POINTED GOURD MASALA

PARWAL MASALA/POINTED GOURD MASALA

SERVES -2

 INGREDIENTS

Parwal-5/6
Tomato-1 medium sized
Oil-1tblsp
Cumin seeds/jeera/jeerakam/jeerae-1/2 tsp
Mustard seeds/sarson/kaduku/sasam-1/2tsp
Chilli powder/mulagu podi/merya pitto-1/2 tsp
Coriander powder/malli podi/dhania powder-1tsp
Turmeric powder/haldi/manjal-1/2 tsp
Garam masala-1/2 tsp
Lemon juice from 1/4 th of a lemon
Seasame seeds/til/ellu/teelu(white)-1/2 tsp for garnishing
Water

 For Grinding

Ginger-1 inch piece
Garlic-4/5 pods
Green chilly-2
Onion-2 small sized

METHOD

1.Clean and chop the parwals length wise and keeep aside.Grind ginger,garlic,green chilly and onoin into a coarse paste.Now let us start making our parwal masala.
2.Heat 1/2 tblsp of oil in a pan add cumin and mustard seeds
3.Once it splutters add the ground paste and saute well.Now add chopped tomatoes ,mix well.Time to add our parwals and toss them well.Add needed amount of  water cover and cook for about 10 minute(can adjust accordingly).After every few minutes you should open the lid and stir so that it wont get burnt as well all pieces will get cooked properly.
4.Once it cooked make a small space at the center add remaining oil and add the spice powders and saute for few seconds and toss everything well.Squeeze lime juice and toss again.Now remove it  into a serving dish and sprinkle white sesame and serve....
PARWAL MASALA

POINTED GOURD/PARWAL/PADWAL
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BEETROOT POORI

BEETROOT POORI

Makes 14 poori

INGREDIENTS

Beetroot puree-1/2 cup
Wheat flour-1 1/2 cup
Salt as needed
Oil-1tblsp

Method:

1.Pressure cook beetroot.Peel of its skin and make a puree of it using a blender.This is what we are going to use instead of water in making poori.

2.Take atta in a mixing bowl add salt to taste and just mix dry powders well.

3.Now into it add the puree and knead to get a smooth and soft dough.(don't feel lazy in this step. You should knead well for at least 4/5 minutes then only you will get your poori puffed up like a bubble)

3.Add little oil also in between(the amount of oil used can be adjusted accordingly)once you get a soft dough keep it aside for at least 10 minutes covered with a wet kitchen towel.

4.Now as usual pinch equal size ball .

5.Dust with little atta and  roll them .

6.Once you have finished rolling all pooris ,deep fry them in piping hot oil of your choice.(fry in high flame).

7.Enjoy with your favorite curry..
Beetroot Poori


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Wednesday, 23 July 2014

Tomato Onion DIP

 Tomato Onion Chutney

Cooking With My Sister
Serves:2

Ingredients

For grinding:

Tomato-4/5 small ones
Onion-4/5 small ones

For Tempering/Tadka /Phannau:

Oil-1tblsp
Mustard seeds/sarson/kaduk/sasam-1tsp
Urad dal-1tsp
Channa dal/kadala paripu/chonya dali-1tsp
Curry leaves-1 sprig
Turmeric powder/manjal/haldi-1/2 tsp
Chilli powder/mulaku podi/merya pitto-1/2tsp

Method:

1.Grind together tomatoes and onions in a blender.

2.Heat 1/2 tblsp of oil in a kadai and add the ground paste and fry till
  oil separates from it.Once its done remove it into a bowl.

3.Now do the tempering .

4.Start by adding remaining 1/2 tbsp of oil , mustard seeds.

5.Once it pops add urad dal and channa dal  followed by curry leaves and the spice powders.

6.Mix well for 1 -2 minutes.

7.Now pour this tadka into into the above made paste.Toss well.

8.Enjoy with dosa ,idli .. :)

Tomato Onion Chutney

THANK YOU FOR THE RECIPE <3

Tuesday, 22 July 2014

PRAWNS AND MANGO CURRY/KONJUM MANGA

PRAWNS AND MANGO CURRY/KONJUM MANGA

Recipe:Traditional Kerala Cuisine
Cooking with my friend Lekshmi Prakash

INGREDIENTS

 Prawns-100 g
Raw mango-1 medium size
Turmeric powder/manjal/haldi-1/2 tsp
Salt /uppu/namak to taste

For Grinding

Coconut scraping from half of a coconut
Dry red chillies-2
Shallots/pearl onions/kunjulli-3/4
Turmeric powder/haldi-1/2 tsp
Coriander powder/dhania powder/malli podi-1tsp

For Tempering

Oil/thael (prefer coconut oil)-tbsp
Mustard seeds/kaduk/sarson-1 tsp
Curry leaves/curry pathe/karivepila/karbapathy-1 sprig

Method

1.Clean and devein the prawns.

2.Peel the skin of the mango/or not need to de-skin (as per your choice) and chop them into big chunks.

3.Take a vessel add prawns,mango pieces,salt,turmeric powder and bring them to boil(till prawns and mangoes are well cooked).

4.Meanwhile using the ingredients given under "grinding", make a coarse paste.Keep aside.

5.Once prawns are done add the ground paste into it and cook for few mintues.Taste and adjust the salt and spice powders.Take off from the lame.

6.Do the tempering and add into the above made curry.Give it a toss and enjoy.. :)

konjumanga..

THANK YOU DEAR FOR THIS AWESOME RECIPE

PRAWNS MASALA

 KERALA STYLE Prawns Masala

RECIPE:KERALA CUISINE
COOKING WITH SISTER

 Ingredients 

Prawns-100g
Onion-2 medium sized
Tomato-2 medium sized
Ginger one inch piece
Garlic-5/6 pods
Curry leaves-1 sprig
Green chilly-2
Chilli powder-1tsp
Eastern meat masala-1tsp
Oil-1tblspn
Salt 
Cilantro/coriander leaves for garnishing

Method

1.Clean and   remove  the vein  of the prawns.

2..Heat half the oil in a kadai,add ginger garlic and saute.Now add finely chopped onions and saute till they turn translucent.

3.Now add tomatoes and prawns.Cook till prawns is done.

4.Now make a hole in the center pour in the remaining oil and spice powders(you can add other spice powders like coriander powder or chicken masala or prawns masala itself,it depends upon your need and taste).

5.Now mix everything.

6.Saute for few more mintues till everything gets mixed up nicely. Do a taste test  and adjust the salt.

7.Garnish with coriander leaves and Enjoy



PRAWNS MASALA





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kukka thiksani umman/batata thiksani umman




  Easy Potato Curry/ kuka thiksani umman





Ingredients:
Potato-5-6 medium sized
Tomato -1(optional)
For Tempering
Oil-1tblsp
 Mustard seeds/kaduk/sarson-1tsp
Urad dal-1tsp
Fenugreek seeds/methi/uluva-1tsp
Red Chilli powder-1/2 tsp

Kashmiri chilli powder-1/2 tsp

Dry red chilli-1-2
Salt
Water as per your gravy requirement
A pinch of tamarind
Hing/Asafoetida to tatse
Method:
1.Pressure cook potatoes.Peel, mash & keep them aside.
2.Heat oil in a kadai for the tempering.  Start by adding mustard seeds,allow them to pop up.

3.Then urad dal,methi seeds and dry red chillies,give a stir now add chilli powder , kashmiri chilli powder,hing and mix well.At this time you should maintain a low flame in order to prevent burning of the spice powders.

4.  Now add chopped tomatoes followed by  mashed potatoes and mix well.

 5.Add water( it depends on how much gravy you want) a pinch of tamarind, salt and give it a mix.

6.Bring it to boil.

7.At this point sprinkle a dash of hing , cover with a lid and switch  off the flame.

8.Our curry is ready.

9.Enjoy with wheat dosa/ rava upma...:)

Note:For a change
                 You can add grated carrots along with tomatoes..
                 Another option is to add lots of coriander for garnishing..
                Feel free to adjust the spice powders according to your taste.
                In this curry you can skip tomatoes too and follow the same procedure.
               Also you can add 3-4 shallots/pearl onion along with tempering.

Monday, 21 July 2014

Amaranthus cooked with coconut sauce and curd

Bhaje Ambat/Cheera pachadi/Amaranthus cooked with coconut sauce and curd

Ingredients
Cheera/bajjji/amaranthus -1 bunch well cleaned and chopped
Water
Salt
Curd-1/4 cup

For the Coconut Sauce:
Coconut scrapings from half of a small coconut
Dry red chilli-2

For Tempering:
Oil-1tblsp
Mustard seeds/kaduku/sarson-1tsp
Cumin/jerakam/jeerae-1tsp
Curry leaves-1 sprig

Method
1.Cook amaranthus by adding salt and water .

2.In the mean time make a paste of coconut scraping and red chilli by adding little water (not soo smooth but not too coarse)using a blender.

3.Once amaranthus is cooked pour the coconut paste into it, mix well and cook for few minutes.Once done off the flame and take off from the stove.

4.Take a small pan heat oil add mustard seeds & cumin seeds .

5.Once it splutters add curry leaves and off the flame.

6.Now add curd into the same pan and mix it well.

7.Pour the whole content into the above made curry,give it a toss .

8. ENJOY WITH RICE
AMARANTHUS CURRY

AMARANTHUS




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Sunday, 20 July 2014

POTATOES AND POINTED GOURD STIR FRY

Potala Aloo Bhujjia

 recipe source:oriyan cuisine

Ingredients

Parwal/padwal-1 cup
Potatoes?aloo-1/2 cup
Cumin/jeerakam-1tsp
Ginger garlic paste-1tblsp
Chilli powder-1tsp
Turmeric powder-1tsp
Garam masala-1tsp
Oil-1tblsp
Salt

Method

1.Pressure cook the potatoes.peel and cube them and keep aside.

2.You can either chop the parwal or even pressure cook them along with potatoes and keep them aside.(my opinion not to pressure cook them,let them stay crunchy)

3.Heat oil in a pan add cumin and all spice powders mix well .

4.Add the parwal, potatoes and toss them .cook them in low flame.

5.Once everything is done can sprinkle a little bit of oil stir and can off the flame.

6.Serve with hot steamed rice and Enjoy.!

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Easy Potato Currry/Thiksani umman
Iingredients:
Potato-5-6 medium sized
Tomato -1
For Tempering
Oil-1tblsp
Mustard seeds/kaduk/sarson
Urad dal
Fenugreek/methi/uluva
Chilli powder-1tsp
Salt
Water
A pinch of tamarind
Hing according to your wish
Method:
1.Pressure cook potatoes.peel, mash &keep them aside.

2.Heat oil in a kadai do the tempering.start by adding mustard seeds then urad dal,methi seeds,give a stir .

3.Now add chilli powder,hing and mix well.

4.At this time you should maintain a low flame.

5.Now add chopped tomatoes,then mashed potatoes and mix well.

6.Add water( depends on how much gravy you want) a pinch of tamarind, salt and give it a mix.

7.Bring it to boil.

8.At this point add  a little of hing and cover  with a lid and put off the flame.

9.Your curry is ready.Enjoy with wheat dosa/ rava upma...
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bhaigan bharta





BAIGAN BHARTA

Published on 

indian side dish recipe source :rak's kitchen

indian side dish

 recipe source :rak's kitchen

 Ingredients:
Aubergine/ eggplant/brinjal/baigan/vazuthanengha(violet coloured )- 1 Onion/savala/pyaaz- 2
Tomato-3
Ginger garlic paste- 2 tslp
Red chilli powder/mulagu podi-2 tsp
Garam masala powder- 1 &amp; 1/2 tsp
Turmeric powder/manjal podi -1/4 tsp 
chhopped coriander leaves/cilantro/malli ella-2 tblsp
 Salt As needed
To temper: Oil -2 tblsp Jeerakam/Cumin/Jeera-1 tsp
METHOD:
1.Wash, remove the stalk of the aubergine by cutting that part. Pat dry with a clean kitchen towel, apply oil all over the aubergine and cook it over medium to low direct flame. I used my PUTTU CHECKER metal stick for this to hold it. 

2..Turn it while cooking. so that all sides are evenly cooked. 

3.once it cools start peeling of the skin. It comes out very easily if its cooked properly. 

4.cut it roughly by placing it on your cutting board and grind it in a mixer. Smooth or rough its according to your wish.
5.Heat a kadai with oil and temper with jeera.
6.Add finely chopped onion, fry till transparent.
7.Add ginger garlic paste and fry for a minute.
8.Add finely chopped tomatoes(you should add plenty of it), salt, 1/2 tsp of garam masala, red chilli powder and turmeric. Fry till it becomes mushy.
9.Add the ground aubergine and 3/4 cup to 1 cup water and mix well. Let it boil in low flame for 5 minutes. Stir in between for even cooking.
10.Lastly heat 2 tsp of oil, switch off the flame, add garam masala immediately and stir it. Pour it to the gravy and mix well.
11.Add coriander leaves squeeze some lemon juice over it and mix well.

12.Enjoy :)


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