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Archive for May, 2009

Anything for the first time will be fondly remembered and I am no different.Padma has passed this award to me and am so touched.Being new to the food blog community, I least expected something like this.
What do I say
except that the award made my day
It does feel good
and I hope I make more food
This award comes with the following rules:
1) Add the logo of the award to your blog.
2) Add a link to the person who awarded it to you.
3) Nominate at least 7 other blogs (Only if you like).
4) Add links to those blogs on your blog.
5) Leave a message for your nominees on their blog
Ingredients:
Malabar Parotta-8
For frying and grinding:
Onion-1
Tomato-2
Cinnamon sticks-4
Cloves-5
Fennel seeds-1 tea spoon
Garlic-6 cloves
Cashew nuts- 10-12 soaked in warm water
Oil-2 table spoon
For frying:
Onion-1
Tomato-1
Green chilly-5 chopped
Capsicum-chopped 1/2 cup
Ginger garlic paste- 1 tea spoon
Chilli powder- 1 tea spoon
Eastern curry masala powder- 1 tea spoon
Oil- 2 table spoon
Salt
Method:
1.Make small pieces out of the malabar parotta.
2.In a kadai, pour oil and deep fry the parotta pieces and keep aside.
3.Pour 2 table spoon oil in a kadai, add cloves, cinnamon sticks, fennel seeds and fry them for a minute.
4.Add garlic cloves, onion and fry until light brown.Then add tomatoes and fry till the oil seperates.
5.Keep aside the fried mixture in a plate and let it cool.
6.Once cool,grind the mixture along with the soaked cashew nuts.Keep aside.
7.Pour another 2 table spoon oil and once hot enough, add sliced onion, green chilly and ginger garlic paste and fry until light brown.
8.Add sliced tomatoes and fry.After a while, add chopped capsicum and keep frying.Make sure the capsicum is not over cooked.It taste good when it is kind of crisp.
9.Add chilli powder, eastern curry masala powder and fry till the spices blend.
10.Add the ground mixture to it and mix thoroughly.
Depending upon one’s liking, the deep fried parotta can be dropped into the above mixture and kept soaking in it (OR) the deep fried parotta and the mixture can be added just before serving.I chose the former because I like it soggy.The best combination that one could ask for would be onion raita.

Anything for the first time will be fondly remembered and I am no different.Padma has passed this award to me and am so touched.Being new to the food blog community, I least expected something like this.

What do I say

except that the award made my day

It does feel good

and I hope I make more food!

This award comes with the following rules:

1) Add the logo of the award to your blog.

2) Add a link to the person who awarded it to you.

3) Nominate at least 7 other blogs (Only if you like).

4) Add links to those blogs on your blog.

5) Leave a message for your nominees on their blog

loveblogawardI am pretty much new here and havent taken to reading a lot of food blogs..but from whatever I have read and commented, I would like to pass on this award to

Pavithra

Preethi

Valarmathi

Indhu

Kalai

Annita  ( she is on a break now as she is expecting her 2nd one)

Veena

Ingredients:

Malabar Parotta-8

For frying and grinding:

Onion-1

Tomato-2

Cinnamon sticks-4

Cloves-5

Fennel seeds-1 tea spoon

Garlic-6 cloves

Cashew nuts- 10-12 soaked in warm water

Oil-2 table spoon

For frying:

Onion-1

Tomato-1

Green chilly-5 chopped

Capsicum-chopped 1/2 cup

Ginger garlic paste- 1 tea spoon

Chilli powder- 1 tea spoon

Eastern curry masala powder- 1 tea spoon

Oil- 2 table spoon

Salt

Method:

1.Make small pieces out of the malabar parotta.I used the frozen one.

2.In a kadai, pour oil and deep fry the parotta pieces and keep aside.

3.Pour 2 table spoon oil in a kadai, add cloves, cinnamon sticks, fennel seeds and fry them for a minute.

4.Add garlic cloves, onion and fry until light brown.Then add tomatoes and fry till the oil seperates.

5.Keep aside the fried mixture in a plate and let it cool.

6.Once cool,grind the mixture along with the soaked cashew nuts.Keep aside.

7.Pour another 2 table spoon oil and once hot enough, add sliced onion, green chilly and ginger garlic paste and fry until light brown.

8.Add sliced tomatoes and fry.After a while, add chopped capsicum and keep frying.Make sure the capsicum is not over cooked.It taste good when it is kind of crisp.

9.Add chilli powder, eastern curry masala powder and fry till the spices blend.

10.Add the ground mixture to it and mix thoroughly.

Depending upon one’s liking, the deep fried parotta can be dropped into the above mixture and kept soaking in it (OR) the deep fried parotta and the mixture can be added just before serving.I chose the former because I like it soggy.Either way, sprinkle some finely chopped spring onions.The best combination that one could ask for would be onion raita.

kothu parotta

Serves:2
Recipe shared by my sister “B”

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Cabbage thogayal

Ingredients:

Shredded cabbage- 1 cup

Coconut-2 table spoon

Red chilly-4

Tamarind-a small piece

Chana dal- 1 table spoon

Oil-1 table spoon

Salt

Method:

1.In  a pan, pour oil and once the oil is hot enough, add chana dal and red chilly. Fry them for a minute.

2.Add grated coconut, shredded cabbage and fry until the colour changes.

3.Spread the fried mixture on a plate and let it cool.

4.Once cool, grind it along with tamarind and salt.

cabbage thogayal

Serves: 2

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Jeera rice

Ingredients:

Basmati rice-1 cup

Cumin seeds-1 table spoon

Ginger garlic paste- 1 tea spoon

Onion-1 sliced thin

Green chilly-3

Salt

Corriander leaves- a few

Water-4 cups

Oil-1 to 2 table spoon

Method:

1.Wash the rice and keep aside.

2.Heat oil in a pan on the stove and when hot, add cumin seeds.Fry for a minute.Then add sliced onions,green chillies and ginger garlic paste and fry till onion turns light brown.

3.Add the washed rice and fry for a few minutes till the rice becomes crisp.

4.Add salt,water and cover with a lid till the rice is cooked.

5.Garnish with corriander leaves.

jeera riceServes:2

Aloo Matar

Ingredients:

Potato-2

Onion-1

Tomatoes-2, pureed

Green peas- 1 cup

Ginger garlic paste- 1 tea spoon

Chilli powder-1 tea spoon

Dhaniya powder-1/2 tea spoon

Jeera powder-1/2 tea spoon

Turmeric powder-1 tea spoon

Garam masala-1 tea spoon

Oil-1 table spoon

Salt

Fresh cream/ milk-1/2 cup

Corriander leaves- for garnishing

Method:

1.Boil the peas and potatoes.Chop the onion.Blanch the tomatoes and puree them.

2.In a kadai, pour oil add onion and fry until light brown.

3.Add ginger garlic paste, fry for a minute, add the tomato puree and fry for a few minutes.

4.Add the boiled peas and potatoes. Then add turmeric powder, chilli powder, garam masala,jeera powder and dhaniya powder and fry until raw smell goes away.

5.Add salt and add water if necessary.When everything blends well, add the cream/ milk ( I opted for milk) and garnish with corriander leaves.

aloo matarServes:2

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Masala Sundal

Ingredients:
Kala chana ( black chickpeas)- 1 cup
Pearl onions-5
Fennel seeds- 2 tea spoons
Red chilly-4 for grinding and 2 for seasoning
Coconut-1/2 cup
Oil-2 table spoon
Mustard seeds- for seasoning
Curry leaves- for seasoning
Salt
Method:
1.Pressure cook the kala chana with salt.
2.Grind together coconut, fennel seeds, red chilly.
3.In a pan on the stove, pour oil.Add mustard seeds , curry leaves and red chilly and once they spultter, add the pressure cooked kala chana and the ground coconut mixture.
4.Add salt if needed
5.Mix it thoroughly and leave it on stove till everything blends well.Serve as a evening mini tiffin or as a side dish with rice.

Ingredients:

Kala chana ( black chickpeas)- 1 cup

Pearl onions-5

Fennel seeds- 2 tea spoons

Red chilly-4 for grinding and 2 for seasoning

Coconut-1/2 cup

Oil-2 table spoon

Mustard seeds- for seasoning

Curry leaves- for seasoning

Salt

Method:

1.Pressure cook the kala chana with salt.

2.Grind together coconut, fennel seeds, red chilly and pearl onions.

3.In a pan on the stove, pour oil.Add mustard seeds , curry leaves and red chilly and once they spultter, add the pressure cooked kala chana and the ground coconut mixture.

4.Add salt if needed.

5.Mix it thoroughly and leave it on stove till everything blends well.

6.Serve as a evening mini tiffin or as a side dish with rice.

masala sundal

Serves: 2

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Instant Sevai

Ingredients:

Ready made sevai-1 packet

Onion-1-chopped

Peas-1 cup

Carrot-1 grated

Urad dal-1 table spoon

Mustard seeds- 1 table spoon

Green chilly-3

Curry leaves- a few

Oil-1-2 table spoon

Hing- a pinch

Coconut-grated-1/2 cup

Method:

1.Drop the packet of sevai in a vessel of boiling water adding salt , close it with a lid and switch off the stove.After about 15-20 minutes, drain the water and keep the sevai aside.

2.Chop the onion, boil the peas.

3.In a pan on the sove, pour oil.Add a pinch of hing, mustard seeds , urad dal and once they splutter,add curry leaves and green chilly.

3.Add the chopped onion, fry till they turn light brown, add grated carrots and boiled peas and fry for a couple of minutes.

4.Add the cooked sevai and then add grated coconut and mix thoroughly.

5.Switch off once the sevai is mixed even with the veggies and coconut and is cooked thoroughly.Serve it with pickle.

instant sevai

Serves: 2

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The popular street snack that comprises a round hollow puri fried crisp and filled with a watery mixture of tamarind, chili, chaat masala , potato, onion and chickpeas- thats pani puri for you.It was TH’s ( The Husband) sudden craving to have pani puri and I hadnt soaked chickpeas.I immediately soaked greem gram and boy was the pani puri good!
Ingredients:
Store bought puri-20
For the pani:
Corriander-1/2 cup
Mint leaves- 1 cup
Green chilly-3
Tamarind- a small piece
Chat masala- 1 tea spoon
Black salt-1 tea spoon
Amchur powder ( dry mango)-1 tea spoon
Roasted jeera powder- 1 tea spoon
Chilli powder-1 tea spoon
Water- 2 cups
For the filling:
Potato-1 boiled and mashed
Onion- 1, finely chopped
Green gram- 1 cup, pressure cooked with salt, but not made mushy
Chilli powder-a tiny pinch for every puri
Sev- a pinch for every puri
Method:
1.Make a small hole in the center of each puri and keep aside.
2.For the pani, grind together all ingredients.
3.Take the puri,stuff it with some mashed potatoes, green gram, onion, sprinkle the tiny pinch of chilli powder  and sev
4.Pour pani into the stuffed puri and gobble it.

The popular street snack that comprises a round hollow puri fried crisp and filled with a watery mixture of tamarind, chili, chaat masala , potato, onion and chickpeas- thats pani puri for you.It was TH‘s ( The Husband) sudden craving to have pani puri and I hadn’t soaked chickpeas.I immediately soaked greem gram and boy was the pani puri good!We donot like the sweet tangy chutney and hence skipped it.

Ingredients:

Store bought puri-20

For the pani:

Corriander-1/2 cup

Mint leaves- 1 cup

Green chilly-3

Tamarind- a small piece

Chat masala- 1 tea spoon

Black salt-1 tea spoon

Amchur powder ( dry mango)-1 tea spoon

Roasted jeera powder- 1 tea spoon

Chilli powder-1 tea spoon

Water- 2 cups

For the filling:

Potato-1 boiled and mashed

Onion- 1, finely chopped

Green gram- 1 cup, pressure cooked with salt, but not made mushy

Chilli powder-a tiny pinch for every puri

Sev- a pinch for every puri

Method:

1.Make a small hole in the center of each puri and keep aside.

2.For the pani, grind together all ingredients.

3.Take the puri,stuff it with some mashed potatoes, green gram, onion, sprinkle the tiny pinch of chilli powder  and sev

4.Pour pani into the stuffed puri and gobble it.

panipuri1

panipuri2

Serves: 2

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Vegetable Stew

Ingredients:
Onion- 1
Cauliflower-3 florets
Carrots-2
Peas- 1/2 cup
Potato-2
Ginger- a small piece
Garlic-3 cloves
Green chilly-4
Mustard seeds- 1 table spoon
Curry leaves- a few strands
Turmeric powder- 2 tea spoons
Eastern curry powder- 1 table spoon
Coconut milk- 1 1/2 cup
Oil-2 table spoon
Salt

Ingredients:

Onion- 1

Cauliflower-3 florets

Carrots-2

Peas- 1/2 cup

Potato-2

Ginger- a small piece

Garlic-3 cloves

Green chilly-4

Mustard seeds- 1 table spoon

Curry leaves- a few

Turmeric powder- 2 tea spoon

Eastern curry powder- 2 table spoon

Coconut milk- 1 1/2 cup

Oil-2 table spoon

Salt

Method:

1.Cut onion, carrots, cauliflower florets,potato to small pieces.

2. Microwave the cut carrots, potatoes, cauliflower florets along with the peas for 5 or 6 minutes in high power.

3.Cut ginger and garlic to small pieces.Slit green chillies.

4.Heat a pan, add oil. When the oil gets heated, add mustard seeds.Once they pop,add curry leaves, ginger, garlic , green chillies and fry for a minute.Add onions and fry until light brown colour.

5.Add the boiled vegetables and fry for 2- 3minutes.

6.Add turmeric powder, eastern curry powder, salt and mix it well.

7.Once the raw smell of masala goes away, add the coconut milk to it and stir it thoroughly.

8.Leave it on a low flame for the mixture to slightly thicken.

9.Switch off on getting the desired consistency and trasnfer to a serving dish.

veg stew

There is no better combination than the good old Kerala vegetable stew with appam or idiyappam or even dosa.

Serves:2

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