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Friday, December 5, 2014

Avocado Salad



INGREDIENTS:
  • Ripe avocados - 1 big
  • Chopped Tomato -1 no
  • Lemon juice - 1 tsp
  • Chopped Corriander leaves / Cilantro - 1tsp
  • Pepper powder - ¼ tsp
  • Salt - to taste
PREPARATION METHOD:

  • Cut avocados in half.
  • Remove seed and scoop out avacado from the skin.
  • Cut it into small cubes.
  • Add tomato, lemon juice, corriander leaves, pepper powder and salt and mix it well. 
  • Refrigerate before serving.

Tuesday, November 25, 2014

Green peas Masala




    INGREDIENTS:
    • Green peas - 1 cup
    • Onion(sliced) – 1 no
    • Tomato (chopped) – 1 no
    • Green chilly(slit) – 2 nos
    • Ginger garlic paste - 1 tsp
    • Coriander powder – 1 tsp
    • Turmeric Powder - ¼ tsp
    • Chilly powder – 1 tsp
    • Fennel seed Powder - ½ tsp
    • Garam Masala Powder - ¼ tsp
    • Red Chilly -2 nos
    • Mustard seeds - 1 tsp
    • Curry leaves - 1 stem
    • Salt to taste
    • Oil - 2 tsp

    PREPARATION METHOD:
    • Soak Green Peas in water for 4 hours .
    • Cook soaked Green Peas with turmeric powder and water in a pressure cooker for 5-6 whistle.
    • Heat oil in a pan.
    • Add mustard seeds and red chilli and let it splutter.
    • Add sliced onion, gingergarlic paste, green chillies and curry leaves.
    • Sauté till onion turns translucent.
    • Add chilly powder, corriander powder, garam masala,fennelseed powder and saute for a minute. 
    • Add chopped tomato and salt, saute well and cook very well in medium heat.
    • Add cooked greanpeas and mix well.
    • Let it cook for 3- 5 minutes, then remove from fire and serve.

    Sunday, August 24, 2014

    Cabbage Carrot Thoran



    INGREDIENTS:
    • Finely chopped Cabbage – 1 cup
    • Grated carrot - 1 cup
    • Finely chopped Onion – 1 no
    • Roundly cut Green Chillies - 6 nos
    • Grated Coconut –  1 cup
    • Turmeric powder - 1/2 tsp
    • Coconut oil - 1 tsp
    • Mustard seeds - 1 tsp
    • Red chillies - 2 nos
    • Curry leaves - A few
    • Salt-to taste

    PREPARATION METHOD:
    • Heat oil in a pan.
    • Add mustard seeds and red Chillies, allow to splutter.
    • Add onions and green chillies , sauté until transparent.
    • Add curry leaves.
    • Add cabbage and carrot into it.
    • Add turmeric powder and salt.
    • Mix well, cover the pan with a lid and let it cook for 5 minutes.
    • Add grated coconut in to it.
    • Slow down the flame and let it cook for 2mins .
    Recommended Combination: Serve hot with Rice.

    Sunday, August 3, 2014

    Paniyaram



    INGREDIENTS:
    • Dosa / Idli batter - 1 cup
    • Chopped onion - 1 tbsp
    • Chopped ginger - 1 tsp
    • Chopped green chili - 1 tsp
    • Chopped curry leaves - 1 tsp
    • Oil 
    • Unniyappam or Paniyaram pan

    PREPARATION METHOD:
    • Add onion, ginger, green chili and curry leaves into the batter and mix well.
    • Heat the paniyaram pan. 
    • Add little oil in each mould of the pan.
    • Pour batter in each mould. (3/4 portion of the mould).
    • Cook in medium heat. 
    • When one side is cooked and turns golden brown, turn and cook the other side till it turns brown colour.
    • Remove from the mould and serve.



    Sunday, July 20, 2014

    Kumbalanga / Winter Melon Pachadi



    INGREDIENTS:
    • Chopped Winter melon / Kumbalanga- 1 cup
    • Grated coconut - ½ cup
    • Green chillies - 4 nos
    • Cumin seeds - ¼ tsp
    • Curd - 2 cup
    • Mustard seeds - 1 tsp
    • Red chilly - 2 nos
    • Water - ¼ cup
    • Fenugreek Powder- a pinch
    • Curry leaves - A few
    • Salt - to taste
    • Coconut Oil -1 tsp

    PREPARATION METHOD:
    • Cook chopped winter melon / kumbalanga and green chilly in water along with salt.
    • Grind the coconut and cumin seeds to a fine paste and crush ½ tsp mustard.
    • Add this paste and crushed mustard to the cooked winter melon / kumbalanga and allow to boil.
    • When it starts boil,turn off the stove and allow to cool.
    • Add curd to the mixture and stir well.
    • Heat oil in a pan.
    • Add mustrard seeds and red chillies into it, allow to splutter.
    • Pour the seasoning over the pachadi and add Curry leaves.
    • Sprinkle fenugreek powder, add curry leaves and mix well.

    Recommended Combination: Serve with Rice.

    Monday, June 30, 2014

    Spinach Chappathi


    INGREDIENTS:
    • Wheat Flour -  1 cup
    • Green chilly - 2 nos
    • Garlic - 2 pods
    • Spinach - 3 cup
    • Ghee - 1 tsp
    • Salt to taste
    PREPARATION METHOD:

    • Put spinach in boiling water for 2 mins, drain it.
    • Add garlic, green chillies and spinach in a mixer and grind it into a fine paste.
    • Add this paste, salt and ½ tsp ghee to the flour and mix well.
    • Knead the dough with hands gently until it becomes soft and keep aside for 30 minutes.
    • Make the dough into small balls and is rolled out into chappathi.
    • Heat the tawa and cook both sides of the rolled Chappathi by smearing little ghee.

    Sunday, June 22, 2014

    Mushroom Masala Dosa



    For Dosa Batter
      INGREDIENTS:
      • RawRice -1 ½ cups
      • Urad Daal - ½ cup
      • Water - as required
      • Salt to taste
      PREPARATION METHOD:
      • Soak rice and Urad daal separately for 5 hours.
      • Grind rice and daal separately with water very finely.
      • Mix together rice, dal and salt.
      • Keep it overnight to ferment. 

      For Masala

      INGREDIENTS:
      • Mushroom (sliced) - 15 nos
      • Sliced onion - 1 nos
      • Chopped ginger - 1 tsp
      • Chopped garlic - 1 tsp
      • Slit green chillies - 4 nos 
      • Corriander powder - ¼ tsp
      • Red chilly powder - ¼ tsp
      • Garam masala powder - ¼ tsp
      • Turmeric powder - ¼ tsp
      • Oil - 1 tbsp
      • Salt  to taste      
      PREPARATION METHOD:
        • Heat oil in the pan.
        • Add onions, green chillies,  chopped ginger and garlic and curry leaves.
        • Saute onions till it turns transparent.
        • Add red chilly powder, turmeric powder, corriander powder, garam masala powder, salt and sauté for a minute. 
        • Add Mushroom into it.
        • Slow down the flame and cover the pan and let it cook for 10 - 15 mins.
        • Turn off the stove when the water completely dries up from the mushroom.

        Masala Dosa
        INGREDIENTS:

        • Dosa batter 
        • Mushroom masala
        • Ghee or oil
        PREPARATION METHOD:
        • Pour one spoon full of batter on a frying pan as thin as possible.
        • Pour some ghee or oil on it.
        • When one side is golden brown, add mushroom masala inside the Dosa and roll.

        Saturday, June 14, 2014

        Chicken Puffs



        INGREDIENTS:
        • Pastry sheet - 1 no
        • Chopped boneless chicken - 1 lb or 500 gm
        • Finely chopped onion - 1 nos
        • Finely choppedTomato - 1 nos
        • Chopped green chilly - 2 nos
        • Garlic paste -1 tsp
        • Ginger paste - 1 tsp
        • Chily powder -1 tbsp
        • Corriander Powder-1 tbsp
        • Turmeric powder- 1 tsp
        • Garam Masala- ½ tsp
        • Fennelseed powder -½ tsp
        • Pepper Powder - 1 tsp
        • Oil - 1 tbsp
        • Water- ¼ cup
        • Salt -to taste

        PREPARATION METHOD:
        • Heat oil in the pan.
        • Add onions, green chillies, ginger and garlic.
        • Saute onions till it turns transparent. 
        • Add red chilly powder, coriander powder, garam masala, fennelseed powder,and pepper powder and saute till the raw smell goes.
        • Add tomatoes and sauté well until it becomes soft.
        • Add chicken pieces, turmeric powder, water and salt into it.
        • Slow down the flame, cover the pan and let it cook.
        • When the chicken cooks well and the gravy becomes thick turn off the stove and let it cool
        • Thaw the frozen puff pastry sheet (as per instructions on the pack).
        • Roll out the sheet and cut them into squares pieces(or any desired size).
        • Take one piece and place a spoonful of chicken masala.
        • Brush the four edges of the sheet with egg wash and fold diagonally to make a triangle shape and slightly press the edges to seal.
        • Brush the top of the puffs with egg wash to get a shiny appearance.
        • Repeat the same process for the remaining sheets.
        • Preheat the oven to 400 deg F.
        • Place the puffs in a tray with a parchment sheet placed in it (you can also use a greased tray).
        • Bake for 20 - 25 mins till it turns golden brown color.

        Recommended Combination: Serve hot with tea / coffee.

        Sunday, June 8, 2014

        Daal Palak / Spinach Red gram Curry



        INGREDIENTS:
        • Red gram / toor daal - ¼ cup
        • Spinach (chopped) - 2 cup
        • Onion (chopped) - 1 no
        • Tomato (chopped)-1 no
        • Green Chilly (slit)-2 nos
        • Garlic (crushed)- 2  pods
        • Chilly powder- ¼ tsp
        • Corriander Powder- ½ tsp
        • Turmeric powder - ¼ tsp
        • Asafoetida powder - ¼ tsp
        • Cumin seed - ¼ tsp
        • Mustard seeds – ¼ tsp
        • Red Chilly-2 nos
        • Salt – to taste
        • Oil - 1 tbsp

        PREPARATION METHOD
        • Cook the toor daal / red gram in water and keep it aside.
        • Heat oil in a pan.
        • Put mustard seeds, cumin seed and red chillies and allow to splutter.
        • Add onions, green chillies, crushed garlic and sauté till onion turns transparent.
        • Add tomatoes and sauté well.
        • Add red chilly powder, corriander powder, asafoetida powder and sauté for a minute.
        • Add spinach and cooked daal / red gram and mix well.
        • Add turmeric powder and salt into it .
        • Cover the pan and and let it cook.(no need to add water because the water in the cooked daal and from the spinach is enough to cook)
        • Turn off the stove when the curry becomes thick.

        Recommended Combination: Serve hot with Rice / Chappathi.

        Sunday, June 1, 2014

        Channa Sundal / Chickpeas Stir fry



        Sundal is a quick and easy south Indian snack very commonly served in Tamilnadu. This easy to make dish can be made out of cooked dried beans. We can use dried Chickpeas/Chana, Green beans/Moong daal or any dried beans for this preparation.

        INGREDIENTS:
        • Kadala (Chickpeas) - 1 cup
        • Grated coconut - ¼ cup
        • Gingely oil - 1 tsp
        • Urad daal - 1 tsp
        • Asafoetida / Hing - a pinch
        • Mustard seeds - 1 tsp
        • Red chilly -2 nos
        • Salt to taste
        • Curry leaves - a few

        PREPARATION METHOD:
        • Soak kadala in water for 6 hours .
        • Cook soaked kadala, salt and water in a pressure cooker for 5-6 whistle.
        • Heat oil in a pan.
        • Add mustard seeds and red chilly and let it splutter.
        • Add urad dal and fry it.
        • Once urad dal becomes golden colour add asafoetida, and curry leaves into the hot oil.
        • Add cooked chana / kadala into it and mix.
        • Add grated coconut and roast it for 2 -3 minutes.
        • Remove from fire and serve.