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Saturday, 31 January 2015

CAULIFLOWER CHILLI FRY

                                              CAULIFLOWER CHILLI FRY

   RECIPE COURTESY :Meena Maam (MEENA JANARDHANAN)
                                                         
                                         
CAULIFLOWER CHILLI RY


Serves- 1-2

Ingredients

Cauliflower florets:1 cup
Turmeric powder-1/4 tsp
Green chilly-7-10
Salt-1/4 tsp


For marination

Kashmiri chilly powder- 1/ 2 tsp
Garam masala- 1/2 tsp
Corn flour-1/2 tbsp
Ginger garlic paste-1/2 tsp
Rice flour-1 tbsp
Red chilly sauce/tomato chilly sauce-1/2 tsp
Soya sauce-1/2 tsp
Salt to taste

Method

1. Wash and clean the florets well in running water. Slit the green slit longitudinally and keep aside.

2. Now boil 1-2 cup water in a pan adding salt and turmeric powder.

3. Once it starts bubbling switch off the stove add the florets into it.

4. Close it with a lid and keep aside for at least 15 minutes.


                                   
florest in hot water

5. After 15 minutes drain those florets and pour them into a mixing bowl.

6. Sprinkle all the ingredients given under the label 'for marination' and give it a good toss. Keep aside for at least an hour
                                             
marinated florets

7.Then heat a kadai/ frying pan and deep fry all the florets.
deep frying the florets
8.Once all the florets are deep fried switch off the flame.

9.Meanwhile the oil will be still hot. So take the green chilly slits on a slotted spoon and dip it in the piping hot oil & fry them nicely. It will take only few seconds.

frying the chillies by dipping in oil on a slotted spoon

Note:* don't fry the chilies to brown color. We should retain its green color.

10. Drain them (florets and green chilly slits) on to a paper towel to absorb the excess oil.

11. Our cauliflower chili fry is ready to serve. Enjoy..!

                                                      
CAULIFLOWER CHILLI FRY
To know about the bits from our backpack ,visit our space usin the link below

http://manjuvinodztravelogue.blogspot.in/2014/11/the-day-trips-to-different-destinations.html

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Friday, 30 January 2015

Pumpkin flower fritters

                              Pumpkin flower fritters/ Mattan poo  bhajja

Serves 2

Ingredients


Pumpkin flowers-6
Chickpea flour/besan-1/4 cup
Salt                                                              
Chilli powder- 1/4 tsp
Onion-1 TBSP
Water as needed                        
PUMPKIN FLOWERS

Method

1. Wash and clean the pumpkin flowers. Pinch off the light green leaf like structures present on the outer part of the flower. As well as pinch of the inner yellow colored tube like thing.

2. Split the flower into 2 halves.

3. In a mixing bowl add all the dry ingredients along with flower. Give it a good toss and keep aside for few minutes.

4. After 2-5 minutes just take out the flower .keep it aside

5. Now add water little by little and make a thick batter.

6. Add in the flower and coat the flowers well with the batter.

7. Keep a kadai/frying pan on the stove top, add in sufficient oil for deep frying.

8. Once the oil is hot add in the flowers one by one and deep fry them.

9. Once done transfer them onto a tissue paper so as to absorb the excess oil.

10. Serve it piping hot along with a cup of chai/tea/coffee.

11. Enjoy.. :)

Note:
           : Feel free to adjust the spices
           : You can also add pressure cooked, peeled and mashed potato along with the onions into the batter
                       
PUMPKIN FLOWER FRITTERS





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Thursday, 29 January 2015

Sardine fish fry

                                Sardine fish fry / Mathi fry -Kerala style

Serves: 2

Ingredients

Sardine fish-10
Oil for deep frying

 Spice powders used

Turmeric powder-1/2 tsp
Red chilly powder-1 tsp
Pepper powder-1/2 tsp
Salt to taste
Lemon juice-1/2 tbsp

Method

1. Wash and clean the fish properly

2. Put slits on both sides.

3. In a small bowl add all the spice powders along with salt and lemon juice. Mix well.

4. Do a taste test and adjust according to your taste.

5. Now apply this marinade on both sides of the fish.

6. Keep it aside for 1/2- 1 hour.

7. Heat oil in a kadai / pan and deep fry the fishes.

8. Transfer them on to a tissue paper so as to absorb the excess oil.

9. Our fry is ready to serve.

10. Serve it with sliced onions and lime wedges.

                                         
SARDINE FRY
                                                                                   

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Wednesday, 28 January 2015

Shaadi.com Indian Matrimonials
hi my dear viewers...
Instead of sharing my own recipes i thought it would be great if all are able to share there favorite recipes here,so that all of us can enjoy a whole new variety of dishes.So if you are interested you can send your favorite recipes with pictures to my email address with your pics too if you don't mind sending me one.It will be a pleasure for me to share your favorite recipe in my blogmanjuvinodzkitchen.blogspot.com.

NOTE

:DON'T FORGET TO MENTION INGREDIENTS WITH CORRECT MEASUREMENTS AND DETAILED METHOD/STEPS SO THAT IT WILL BE EASY TO UNDERSTAND.

:IT WILL BE GOOD IF YOU HAVE ATLEAST THE PICTURE OF THE FINAL DISH
CHEERS
UR BLOGGER
                                                                                                              HAPPY COOKING
email address:manju.gpai1@gmail.com 


Peanut chaat

Peanut chaat / healthy mungphali ka chaat/groundnut chaat /kapalandi chaat

Serves: 2

Ingredients

Peanuts- 3/4 cup
Zuchinni-1/2 of a medium sized one
Onion-1 small size
Tomato-1
Finely chopped ginger-1/4 tsp
Green chili-2
Half of a medium sized lemon
Sev/deep fried gram flour vermicelli- 1 tbsp
Desiccated coconut-1 tbsp

Spices used

Red chili powder-1/2 tsp
Cumin powder-1/2 tsp
Chaat masala as per your taste
Salt to taste
Pepper powder-1/2 tsp

Method

1. Chop tomato, green chillies,ginger ,onion & zucchini very finely.

2. If you are using raw peanuts, then roast them well. Keep them aside.

3. Now take all the finely chopped veggies along with peanuts in a large mixing bowl.

4. Now sprinkle all the spice powders .give them a good toss. Keep it ready.

5. Just before serving squeeze half of a lime .mix well

6. Take that in a serving bowl and sprinkle desiccated coconut and sev generously over it.

7. Enjoy with a cup of tea/coffee.

Note:
   
 Free to add salad cucumber, coriander leaves etc

Can also add turmeric powder if you wish
   
Can also use skin less peanuts
                             
peanut chaat



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CHICK PEA CURRY

AMMA'S(MOTHER) special- KADALA CURRY/CHICK PEA CURRY CHOLE KI CURRY

Serves-2

   This is one of my favorite curries that my mama used to cook for us. Piping hot curry and puttu will be served once we reach back in the evening during our school days. I still remember how eagerly i used to pick up the cilantro leaves and collect it on my plate. It just tasted awesome. Finally after many trials I attained the skill to make puttu and I decided, this is the time to prepare my favorite curry .Though it doesn't taste as tasty as my ammas preparation, my hubby loved it and his compliments resulted in this upload. Though you will find this post really lengthy once you start making the dish you will find it soo very easy. 

Ingredients

Chickpea-1/2 cup
Salt to taste
 Water as needed

To grind

Coconut grated-1/2 cup
Coriander powder/malli podi/dhania ppowder-1-2 tsp
Red chilli powder/mulagu podi/lall mirchi ka powder-1 tsp
Ginger/adrak.inji-1 tsp
Garlic -5-7 pods
Onion-1/2 of a medium sized one

For tempering/tadka/seasoning

Oil-2 tsp
Mustard seeds-1 tsp
Onion-1/2 of a medium sized one
Tomato-2 small ones

To garnish

Coriander leaves/cilantro/malli ella/dhania pathhe-2-3 tbsp


Method

1. Wash and pressure cook the chick pea and keep it aside.

2. Now in a mixie jar take all the ingredients given under 'to grind' and make a not soo smooth paste out of it and keep it aside.




3. Take a pan and do the tempering using the ingredients given under 'for tempering'.

4. Let’s start by heating the oil.

5. Once it’s hot add in the mustard seeds. Once it pops up add in the onions and sauté till they attain a brown color
 .



ADD IN THE CHOPPED ONIONS
 6.Time to add in the chopped tomatoes. Saute for few second till they are soft.

ADD IN THE CHOPPED TOMATOES

7.Now add in the rough paste and saute for 3-5 minutes.
( in between if it sticks to the cooking vessel add few spoons of water)

ADD IN THE PASTE

8.Now goes in the cooked chickpeas. Give them a good toss.

ADD IN THE COOKED CHIKPEAS
9. Pour in needed amount of water according to your gravy need. Stir well.

10. Add in salt to taste. Bring it to a boil.

11. Once it starts bubbling add in the chopped cilantro/coriander leaves.


ADD IN THE CHOPPEED CILANTRO
12. Do a taste test and switch off the flame.

13. Enjoy with puttu or steamed rice cake or even with piping hot steamed rice.



CHICKPEA CURRY SERVED WITH STEAMED RICE CAKE

CHICKPEA CURRY


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Wednesday, 21 January 2015

chayote stir fry

                   Chow chow/chayote  stir fry/chow chow  sukke/chow chow thoran

Serves :2

Ingredients

Cho cho/chow chow /chayote-1 medium sized
Potato/aloo/urula kizangu/kuuk-1
Grated coconut-3-4 tbsp

To temper

Oil-2 tsp
Mustard seeds/sarson/soriso/kaduku/sasam-1 tsp
Fenugreek seeds/methi/uluva-1/4 tsp
Black gram/urad dal/uzunnu parippu/ud dha dali- 1/2 tsp
Crushed garlic pods- 3-4
Finely chopped onion-2 tbsp

Turmeric powder/haldi/manjal podi-1/2 tsp
Chilly powder/lal mirchi powder/mulagu podi/mirya pitto-1/2 - 1 tsp
Salt to taste 
Water  as needed 

Method

1. Wash, clean and chop the chow chow and potato into small cubes. Pressure cook them up to 1 whistle on high flame and 2/3 minutes on low flame. Keep aside.

2. Finely chop the onions. Crush the garlic & keep all the ingredients ready.

3. Heat oil in a kadai/pan

4. Once the oil is hot do the tempering using the ingredients given under the label "to temper".

5. Sauté the onions and garlic till they turn brown in color.

6. Once done, into it add the spice powders (chili powder and turmeric powder). Sauté till there raw smell goes.

7. Now, time to add the finely chopped and pressure cooked chow chow and potato cubes. Give them a good mix.

8. Add needed amount of salt. Cover it with a lid and let it cook for 1-2 minutes. So that in case if any pieces o the veggies are uncooked they will get cooked properly.

9. Once done do a taste test .finally sprinkle coconut scrapings. Give them a final toss & switch off the flame. 

10. Enjoy with steamed rice /rotis (Indian flat breads)


CHOW CHOW STIR FRY 

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