Tomato Pickle

Super Yummy Tomato Pickle!!!

Rava Kesari

Easy Sweet Recipe to impress your guests !!.

Channa Sundal

Healthy Sundal For Navarathiri !!

Paruppu Urundai Kuzhambu

Authentic Paruppu Urundai Kuzhambu !!

Hot Cocoa

Perfect Hot Drink to Pamper Yourself !!

February 28, 2010

Lemon Sevai

On a dull Sunday evening after 2 days of fun.hmm.thinking of getting back to work tomorrow drives me mad.Normally Sunday lunches are special and we always prefer something light for dinner. Actually more than light, something that can be made quickly.When my grinder and washer are running, of course I need to make something easy.

Lemon sevai came as a savior..It has a wonderful sour taste moreover requires no side dish.Kids will love this.Ready to cook sevai is available in stores and in 5 - 8 minutes your dinner is ready.

This is a handy recipe for beginners and it is sent to the Cooking Basics Event...

 Lemon Sevai

Ingredients

Ready to cook sevai - 3 cups
Onion - 1 no
Urid Dhal - 1 tsp
Channa Dal - 1 tsp
Green Chilly - 2 no
Lemon Juice - 4 tsp
Curry Leaves
Turmeric Powder 1/4 tsp
Mustard - 1/2 tsp
Salt - for taste
Oil

Method
  • Add little salt to 2 cups of water and allow it to boil.
  • Add the sevai and cook for 2 min. Make sure all of it is immersed in water.
  • Drain the excess water until last drop.
  • Heat oil, add mustard, urid dhal, channa dal, curry leaves and chopped green chillies.
  • Cut the onion lengthwise and add it to the mixture,add little salt and turmeric powder and cook in medium flame.
  • Once the onion turns translucent add the lemon juice.
  • Add the cooked sevai and mix well.
  • If you want you add more juice after adding the sevai. Saute for 5 mins.
  • Serve hot.

Potato Masala | Sidedish for Poori, Idly Dosa



Back at home we will reserve poori for Saturday. ofcourse the oil makes you little sluggish. We prefer that on the weekend after long hours at work on weekdays. Normally in restaurants we get the yellow-ish side dish for poori. But my mom used to prepare this dish and I preferred this one.

This side dish is suitable for Idly, Dosa, Chapati too.But it is at its best with poori. Try out and Enjoy

Ingredients

Potato - 4 no
Onion - 2 no
Tomato - 2 no
Ginger Garlic paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Mustard - 1/2 tsp
Curry Leaves
Salt - for taste
Oil - 2 tsp

Method

  • Scrape the potatoes and cut into halves.
  • Pressure cook the potatoes for 2 whistles in high.
  • Heat oil, add mustard, curry leaves in medium flame.
  • Cut onion lengthwise and add it the pan and saute.
  • Add ginger garlic paste, followed by tomatoes and saute until oil separates.
  • Add chilly powder, turmeric powder, salt and mix well and saute for few minutes in medium flame.
  • Cut 3 potatoes in small pieces. Mash the other one in water and make it a paste.
  • Add the cut and mashed to the pan and saute well.
  • Add little water and allow it to cook in medium flame.
  • Once oil separates, Garnish with chopped curry leaves and Serve Hot.

February 24, 2010

Ragi Dosai

Ragi or Finger Millet is one of the cereal with high nutritional value. Normally when we start semi solids for babies we use this flour to make the porridge. So made up my mind to include this once in a week and made this one for dinner.

This healthy tiffin is easy to make and comes handy when you are out of Idly/Dosa batter..Any side dish would go well with this..

Ragi Dosai


Ingredients

Ragi flour - 2 cups
Egg - 1 no
Onion - 1 no
Green Chilly - 3 no
Curry Leaves
Salt - for taste
Oil

Method

  • Add  ragi flour and salt to a big mouthed vessel convenient enough to mix.
  • Add water and make it to a little watery paste without any lumps.
  • Add the egg to the batter and mix well.
  • Finely chop onion, green chillies, curry leaves  and add it to the batter and mix well.
  • Keep aside for 15 - 30 minutes.
  • Heat flat pan and pour little amount of the batter and flatten like dosa.
  • Add oil to sides and make small holes on the surface with a spatula.
  • Flip the dosa to other side in medium flame allow until it is well cooked.
  • Serve Hot.

Chilly Fish

We are fish lovers and like it  whether it is gravy or fry or podimas.Back in India we get real good and fresh fish and I'm never satisfied with what we get here.I always stick to the farm fresh Tilapia. Never tried any other fish.When I go to shop for fish will think of cat fish and salmon and go but never had the guts to buy it,thinking what if it does not turn good hmm should try those one day.

Had the time and wanted to try out something different.Thought of this recipe and really loved the way it turned out.This is a real spicy and tasty fish recipe..normally we prepare chicken in this style.But fish is equally good.The color makes it as though it is real spicy but it is not.Try this one.You will love it for sure.

Chilly Fish

Ingredients

Fish - 1 lb
Chilly powder - 2 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp
Food color(red) 1 pinch
Ginger Garlic paste - 1 tsp
Onion - 1 no
Green Chilly - 2 no
Garlic Cloves - 5 no
Fresh ginger - 2"
Coriander Leaves
Lemon juice - 1 tsp
Mustard - 1 tsp
Salt - for taste
Oil - To fry

Method


  • Wash and pat dry the fish, and cut into medium size cubes.
  • Add chilly powder, turmeric powder, salt, ginger garlic paste, cumin powder, lemon juice and mix well.
  • Sprinkle water to the food color and make it to paste and add it the fish. Marinate for 1 hour.
  • Heat oil and dry roast the fish and removed excess oil by placing it on a tissue.
  • Heat 1 tsp oil in another pan, add mustard, finely chopped garlic, ginger, green chilly one after the other and saute well.
  • Cut the onions lengthwise and add it to the pan. When onion turns translucent, add the fish cubes and mix well.
  • Carefully saute without breaking the fish cubes.
  • Garnish with coriander leaves and Serve Hot.

February 15, 2010

Bagalabath | Indian Curd Rice

This dish requires no introduction.Most of them would be curd rice lovers and when it is seasoned. No words.Wow it will be heavenly.It is simplest dish I ever made.This one is a delight when you are tired and really bored to cook.Somehow I love the way my Mom prepares it.hmmmm I donno what is different.My Mom would say adding green chillies while seasoning will prevent the rice from turning sour when packing it for lunch. Not sure on those facts. But it adds taste to the dish.

Bagalabath is the most simple dish made out of rice and yogurt.If interested you can add grapes and pomegranate pearls to it..

 Curd Rice

Ingredients

Rice - 1 cup
Yogurt - 1/2 cup
Milk - 1/4 cup
Mustard - 1/2 tsp
Urid Dal - 1 tsp
Channa Dal - 1 tsp
Green Chilly - 3 no
Curry Leaves
Salt - for taste
Oil - 1 tsp

Method

  • Cook the rice with extra water so that it is slightly sticky.
  • Once the rice is cooked and cooled add yogurt,milk,salt and mix well.
  • Add required amount of water so that it is slightly liquid-ish.
  • Heat oil,add mustard,urid dal, channa dal,curry leaves, green chillies in medium flame.
  • Transfer the seasoning to the rice mixture and mix well.
  • Serve with pickle or any spicy side dish.

Semiya Upma | Easy Indian Breakfast/Dinner recipe

Loved this dish just with the seasoning but as the usage of veggie is compulsory now started to add the veggies It makes the dish very attractive and enhances the taste.When I took the snap I wanted to draw some good designs with the ketchup but shweets gave a weird look thinking what I was trying to do.So dropped the idea and stuck to normal stuff.

This one is a simple tiffin item..we can add scrambled eggs to the upma at the end to add more taste.My friends serve it with tomato ketchup.I'm not big fan of ketch up's.Try out !

Semiya Upma


Ingredients

Semiya - 1/2 lb
Carrot, Beans, Peas - 1 cup
Onion - 1 no
Tomato - 1 no
Ginger Garlic paste - 1/2 tsp
Chilly powder - 1/2 tsp
Mustard - 1/2 tsp
Urid Dal - 1 tsp
Channa Dal - 1 tsp
Red Chilly - 3 nos
Curry Leaves
Salt - for taste
Oil - 1 tsp
Ghee - 1 tsp


Method

  • Heat ghee and roast the semiya in low flame until it turns golden brown else use the roasted semiya available in stores.
  • Cut carrot, beans, peas into small pieces.Add little salt and cook the vegetables in a microwave or stove.
  • Heat oil, add mustard, urid dal, channa dal, curry leaves, red chillies in medium flame.
  • Add onion and saute until it is translucent.
  • Add ginger garlic paste, tomato, chilly powder, salt and saute well until oil separates.
  • Add the cooked vegetables and mix well.
  • Add water to cook the semiya and allow it to boil.Do not add too much water,it will turn the semiya sticky.
  • At this stage add the roasted semiya and saute in medium flame.
  • Cook until semiya is well cooked and dry. Serve Hot.

Kara Kuzhambu | Spicy Tamarind Gravy

Normally we make Arachivitta Sambar and thought why don't we try out the same style for Kara Kuzhambu.Tried it and it turned out well.I used to always cook something separate for shweets when I make dishes out of tamarind thinking it is not good for kids.But my MIL recently told me that we should include little amount of tamarind in diet after 2.I just gave little amount of this one mixed with ghee and she liked it.

This one is a Spicy South Indian gravy. It has tangy taste and it is best with white rice..Normally we just use chilly powder to make this dish.But when you have time try by adding the freshly ground masala powder.It has a different taste.Brinjal (Eggplant) is the most preferred vegetable for this dish.Eat and Enjoy.

Kara Kuzhambu


Ingredients

Vegetable - Any desired vegetable
Onion - 1 no
Tomato - 1 no
Tamarind - lemon size
Ginger Garlic Paste - 1 tsp
Turmeric powder - 1/4 tsp
Coconut Paste - 3 tsp
Mustard - 1/2 tsp
Asafoetida - 1 pinch
Coriander leaves
Curry leaves
Salt - for taste
Oil - 3 tsp

To Grind

Channa Dal - 1 tsp
Urid Dal - 1 tsp
Coriander seeds - 1 1/2 tsp
Grated Coconut - 3 tsp
Cumin seeds - 1 tsp
Pepper Corns - 8 nos
Red chilly - 5-7 nos

Method
  • Heat 1 tsp oil and fry cumin seeds,channa dal,urid dal,coriander seeds,grated coconut,red chilly one after other in a low flame. Make sure the seeds are just golden color.
  • Allow the contents to cool and grind it into a coarse mixture.
  • Heat oil, add mustard, asafoetida in low flame.
  • Add finely chopped onion, curry leaves, ginger garlic paste one after the other and saute well.
  • Add finely chopped tomatoes until oil separates.
  • Add tamarind paste,turmeric powder, vegetable and the ground mixture.
  • Add water if required and allow it boil in closed state.
  • Once the vegetable is cooked add the coconut paste and boil for 5 - 8 minutes.
  • Garnish with coriander leaves and serve hot with rice.

February 9, 2010

Ghee Rice

This is a simple yummy veg rice goes well with all spicy gravies.Kids will surely love this as it is not spicy.Normally for parties with a variety of spicy dishes.We prepare this one for the kids else they end up eating only the desserts.

We were working  from home due to snow and wanted to have something warm and fresh without any spices.Ghee rice came to my mind and here you go with the recipe



Ingredients

Basmati Rice - 2 cups
Onion - 1 no
Green Chilly paste - 1 tsp
Ginger Garlic Paste - 1 tsp
Cashew - 5 no
Coconut milk - 1 cup
Lemon juice - 1/2 tsp
Mint Leaves
Cinnamon - 2 no
Cardamon - 2 no
Bay leaf - 2 no
Salt - for taste
Ghee - 3 tsp


Method

  • Wash and soak rice for 10 min.
  • Heat ghee and add cinnamon,cardamom,bay leaf in low flame.
  • Add cashews, make sure it just turns golden color.
  • Add finely chopped onions,mint leaves and saute well.
  • Add ginger garlic paste,green chilly paste (add mint little mint leaves when you make this paste),salt and saute well.
  • Once raw smell is gone. Add required water (include coconut milk in water count) and allow it to boil.
  • Add rice,sprinkle lemon juice and pressure cook for 2 whistles.
  • Serve Hot.

February 4, 2010

Egg Gravy | Muttai Kuzhambu

Meri Jaan Meri Jaan Murgi ke Ande...Old Doordarshan Ad I believe was a real catchy one for promoting the Poultry Industry.Think of a easy and tasty lunch or dinner Egg Gravy comes to my mind.There is no need for a side dish for this gravy and this makes me it often.

They supply all essential amino acids for humans,[16] and provide several vitamins and minerals,including vitamin A, riboflavin, folic acid, vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium.They are also an inexpensive single-food source of protein. As egg yolk is high in cholesterol So I just add one of it in the gravy just to have the egg-y taste.This a simple gravy which is suitable for rice and tiffin items.

 Muttai Kuzhambu


Ingredients

Eggs - 4 no
Onion - 1 no
Tomato - 1 no
Ginger Garlic Paste - 1 tsp
Green Chilly - 1 no
Chilly Powder - 1 tsp
Coriander powder - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Coconut paste - 3 tsp
Fennel Seeds - 1 tsp
Curry Leaves
Coriander Leaves
Salt for taste
Oil - 4 tsp

Method
  • Boil the eggs and cut them lengthwise into equal halves.
  • Finely chop onion and tomato.
  • Heat oil, Add fennel seeds in medium flame.
  • Add onion until turns translucent. Add curry leaves.
  • Add ginger garlic paste and saute in low flame.
  • Cut the green chilly lengthwise and add it the mixture.
  • Once the raw smell is gone add tomato.
  • Add chilly powder, turmeric powder, coriander powder, garam masala and saute well.
  • Sprinkle water and allow it to cook in medium flame.
  • Add water until desired consistency and allow mixture to boil in a closed state for 5-8 min.
  • Add coconut paste and mix well. Add the eggs and mix carefully without breaking them.
  • Cook in closed state until oil separates.
  • Garnish with finely chopped coriander leaves.Serve Hot.

Vegetable Biryani

Vegetable Biryani is one of the most hit veggie recipe in our household.Kids will love it as we need not add much spices like the non veg biryani's. Most of them do not use cabbage,but it adds great taste.This is must try recipe. Works well for the weekends and special occasions.Try out and enjoy your lunch!

 Vegetable Biryani


Preparation Time - 10 minutes

Cooking Time - 15 - 20 minutes

Serves : 4 - 6 people

Ingredients

Basmati Rice - 2 cups
Carrot - 2 no
Green Beans - 10 - 15 no
Cabbage - 1 small portion from a medium size cabbage
Green Peas - 1 cup
Onion - 2 no
Tomato - 2 no
Garlic cloves - 6 no
Ginger Garlic Paste - 1 1/2 tsp
Green Chilly paste - 1 tsp
Coriander leaves - 1 handful
Curry leaves - 2 sprigs
Mint Leaves - 1 handful
Chilly Powder - 1 1/2 tsp
Coriander powder - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Garam masala - 1/4 tsp
Coconut Milk - 1/2 cup
Lemon juice - 1 tsp
Salt - for taste
Oil - 3 tsps
Ghee 3 tsps

For tempering

Cinnamon - 2 sticks
Cardamom - 4 no
Cloves - 2 no
Fennel seeds - 1 tsp
Bay leaf - 3 nos

Preparation
  • Wash and cut the vegetables into equal sized pieces.
  • Slice onion, garlic and tomatoes into thin slices.
  • Wash and cut mint and coriander leaves.
  • Wash rice and soak for 10 minutes.
Method
  • Heat the oil and ghee in a pressure cooker ,add cinnamon, cardamom, cloves, bay leaf, fennel seeds in medium flame.
  • Add the chopped garlic cloves, followed by the turmeric powder in medium flame,when garlic changes color add the mint leaves.
  • Add onions, curry leaves and saute well until onion is transparent.
  • Add ginger garlic paste, green chilly paste and saute raw smell goes away in medium flame.
  • Add tomato and saute at regular intervals until oil comes out.
  • Now add chilly powder, coriander powder, garam masala, salt and saute.
  • Next add the chopped vegetables and mix all the ingredients so that the masala is coated onto the vegetables.
  • Add coconut milk and mix well. Add half of the coriander leaves
  • Once vegetable mixture is slightly cooked, add required water ( 1 cup rice : 1/2 cup water, and allow it to boil.
  • At this stage add the rice and mix carefully without braking the rice.
  • Sprinkle the lemon juice and pressure cook for 2 whistles in high.
  • Garnish with finely chopped coriander leaves and serve hot with onion raitha.
My Notes

  • Adding exact quantity of water for cooking the rice very important when making biryani's. If more water is added the rice will be become sticky. Refer to the water level mentioned below.

  • If you do not have coconut milk you can also add 2 tsps pf curd to the vegetable mix.
Water level

Pressure cooker : For 1 cup rice - 1 1/2 cup water
Rice Cooker : For 1 cup rice - 1 3/4 cup water
Conventional oven : For 1 cup rice - 1 1/4 cup water

February 1, 2010

Mushroom and Capsicum Dry Curry

This one is Spicy side dish with Bell Pepper, Mushrooms goes well with any rice item.

Mushroom Capsicum Curry

Ingredients

Mushrooms -10 no
Capsicum - 2 no
Onion - 1 no
Tomato - 1
Fennel seeds - 1/4 tsp
Chilly Powder - 1/4 tsp
Turmeric Powder - 1/4 tsp
Ginger Garlic paste - 1/4 tsp
Grated Coconut - 3 tsp
Pepper corns - 6
Salt for taste
Oil - 4 tsp

Method
  • Cut the capsicum, onion, tomato length wise.
  • Heat oil in pan, Add fennel seeds in medium flame.
  • Add onion and saute well until onion is translucent.
  • Add ginger garlic paste, tomato and saute well.
  • Add chilly powder, turmeric powder, salt. Sprinkle little water for the masala to cook.
  • Add capsicum and mushroom and mix the contents well. Add little water
  • and allow the curry to cook.
  • Grind the coconut and pepper corns into coarse mix.
  • Once the vegetables are cooked add the coconut mix and saute well in medium flame until curry is dry.
  • Serve hot with rice items.

Vegetable Kurma | Vegetable Korma

This Colorful Vegetarian Gravy is very good with white rice and tiffin items.

Vegetable Kurma

Ingredients

Vegetable Mix - Cauliflower,Carrot,Beans,Peas,Potato,Capsicum
Onion - 2 no
Tomato - 2 no
Ginger Garlic Paste - 2 tsp
Cinnamon - 1 no
Cardamom - 2 nos
Bay Leaf - 1
Fennel Seeds - 1 tsp
Chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam Masala - 1/4 tsp
Turmeric Powder - 1/4 tsp
Cashew - 5 no
Grated Coconut - 4 tsp
Green Chilly - 2 no
Coriander Leaves
Salt - for taste
Oil - 6 tsp

Method

  • Wash and cut vegetables into equal size.
  • Grind fennel seeds,green chilly, grated coconut into coarse paste
  • Grind cashews to a coarse paste.
  • Heat oil and add cinnamon, cardamom, bay leaf in medium flame.
  • Add onion,ginger garlic paste and saute well until raw smell is gone.
  • Add green chilly, coconut paste and saute well.
  • Add chilly powder,coriander powder,garam masala,turmeric powder and salt.
  • Add the tomatoes do not smash like we normally do.
  • Add the vegetables and mix well.
  • Add water until desired consistency and allow it to cook in closed state
  • When the vegetables are cooked add cashew paste and allow it to boil for 5 minutes.
  • Add finely cut coriander leaves and serve with chapati,paratha.

Fish Fry | Meen Varuval

This dish requires not much of a introduction.One of our favorites.Its tastes speaks for itself.I should seriously mention about my MIL here,on Wednesday's it was declared as a seafood day and ofcourse if shasti or kirthigai or pradosham does not fall on that day.It was a real feast.She will make Fish Gravy, Fish Fry, Shrimp thokku and even Crab.I was shocked for the first time.At my place it will be either one of them with a Sambar or Rasam.Each one in the house used to like one and she will prepare it for dinner. We were just given small task like grinding coconut etc.,We will happily help her and eagerly wait for the dinner.

Fish is high in omega 3 fatty acids, which are heart-friendly, and a regular diet of fish is highly recommended by nutritionists.Lately have started to fry the fish in my electric griddle with sprinkling little oil,turned out to have the same taste as deep fry.


Fish Fry



Ingredients

Fish suitable for fry (Tilapia, Seer fish etc) - 1 lb
Chilly Powder - 2 tsp
Turmeric powder - 1/2 tsp
Ginger Garlic Paste - 1 tsp
Rice Flour - 1/2 tsp
Lemon juice - 1/2 tsp
Salt for taste
Oil

Method

  • Wash the fish and drain the water and pat dry.
  • Add chilly powder, turmeric powder, ginger garlic paste, salt, rice flour, lemon juice and marinate for 30 min.
  • Heat oil in pan and fry the fish in medium flame or place the fish on a
  • flat pan and cook by sprinkling oil over it.
  • When both sides turn reddish brown remove from oil and place it in a tissue to remove excess oil.
  • Serve hot with rice varieties.

Madras Style Fish Kuzhambu | Meen Kuzhambu

Fish Kuzhambu

This is an interesting and easy fish recipe. I heard it is the Madras Style of cooking fish.At my Mom's place we cook it differently, but this one is easier.My MIL's top recipe never tried it at inlaws place.I just wanted to leave it to the expert.After coming here tried it and turned out really well when I used the correct proportions mentioned by her.Make sure you choose the right fish for gravy.I love this because we need not stand by the stove and saute the ingredients. Must try recipe !

This Fish Kuzhambu(Gravy) is authentic South Indian style of cooking fish in Indian Spices. This can be had with rice. Do not have any doubts about just adding everything and boiling. I had the same doubts and was scared to try this, but now this now one gravy I make once in a week. One point you should keep in mind id the boiling time. As we add all raw ingredients do not reduce the boiling time taste and see whether it needs to be boiled for some more time. Also using homemade chilly and coriander powder gives the best taste. I made this gravy in one of my friends place with store bought powders and yellow onions, the taste was just 50% of what I prepare back at home. Do try this gravy and let me know how it turned out.


Ingredients

Fish - 1.5 lb Suitable for gravy
Onion - 2 no
Tomato - 2 no
Garlic - 5 - 6 flakes
Ginger Garlic Paste - 2 tsp
Chilly Powder - 4 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 8 tsp
Tamarind - lemon size
Coconut pieces - 1/2 cup
Coriander leaves
Curry leaves
Salt - for taste
Gingely Oil - 4 tsp

Preparation
  • Finely chop 1 onion and 1 tomato.
  • Grind the other onion with the coconut pieces into a fine paste.
  • Grind remaining tomato into a smooth paste.
  • Soak the tamarind in 1.5 cups water for 15 - 20 minutes and extract juice or cook the tamarind in 1.5 cups of water and place in microwave for 1 minute. Allow it to cool and strain the tamarind juice.
Method
  • Take a heavy bottomed vessel, add coriander powder, chilly powder, turmeric powder, ginger garlic paste, tamarind juice, ground onion and coconut paste ,tomato paste, salt,chopped onion, chopped tomato, garlic flakes and mix well.
  • Pour water until desired consistency. Add curry leaves and coriander leaves.
  • Add gingely oil and place the kadai on stove and cover it with a lid.
  • Allow it to boil for about 10 minutes in closed state.
  • Then add the fish and allow it to boil for another 10 - 15 minutes until oil comes out in closed state. Make sure the contents do not get burnt.
  • Allow the gravy to boil in open state for 2 - 4 minutes.
  • Garnish with finely chopped coriander leaves and serve hot with rice.
My Notes
  • Do not use use the store bought coriander powder it is not as good as homemade.
  • Fresh coconuts suits better for the gravy.
  • Boil the gravy for a longer time as raw onion is ground and added if it is not boiled enough it spoils the taste.
  • I normally use Salmon, Tilapia for this gravy in the US. In India we use any fish suitable for gravy.

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