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Archive for June, 2009

Payaru Puzhukku

Ingredients:
Green gram-1 cup
For grinding:
Coconut-1/4 cup
Red chilly-4
Cumin seeds-1 tea spoon
For tempering:
Mustard seeds-2 tea spoon
Bengal gram/Chana dal- a tea spoon
Curry leaves- a few
Coconut oil- 3 table spoon
Method:
1.Pressure cook the green gram and keep aside.Make sure its not mushy.
2.Grind together coconut, red chilly and cumin seeds into a paste adding very little water.
3.In a kadai,heat coconut oil and splutter mustard seeds, curry leaves, chana dal and add the pressure cooked green gram
4.Add the ground paste and mix it well.Let it cook till the mixture coats the cooked green gram.
5.Continue to cook until you get a nice flavour .Serve as a side dish or main dish with steamed rice.

Ingredients:

Green gram-1 cup

For grinding:

Coconut-1/4 cup

Red chilly-4

Cumin seeds-1 tea spoon

For tempering:

Mustard seeds-2 tea spoon

Bengal gram/Chana dal- a tea spoon

Curry leaves- a few

Coconut oil- 3 table spoon

Method:

1.Pressure cook the green gram and keep aside.Make sure its not mushy.

2.Grind together coconut, red chilly and cumin seeds into a paste adding very little water.

3.In a kadai,heat coconut oil and splutter mustard seeds, curry leaves, chana dal and add the pressure cooked green gram

4.Add the ground paste and mix it well.Let it cook till the mixture coats the cooked green gram.

5.Continue to cook until you get a nice flavour .Serve as a side dish or main dish with steamed rice.

payaru puzhukkuServes:2

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Sweet corn soup

Ingredients:
Sweet corn -1 can
Vegetable broth- 1 can
Ginger- a meidum sized piece
Garlic-3 cloves
Pepper powder-1/2 tea spoon
Salt
Spring onion-chopped-2 tea spoon

Corn flour-2 table spoon

Heavy cream- 1 tea spoon ( optional)

Method:
1.Chop ginger, garlic into fine tiny pieces.
2.In a vessel on stove,empty the vegetable broth can, add chopped ginger and garlic and let it boil.
3.Empty 3/4th of the corn can and run them real quick in the mixer.It should not be a total mushy paste..and neither whole corn..has to be inbetween the two.
4.Add the ground corn coarse paste to the boiling broth and stir it.
5.Once the broth boils over,add the remaining corn from the can and stir it.

6.Mix cornflour with some water and pour into the boiling soup.
7.When everything blends well,sprinkle pepper powder and switch off the stove.
8.Sprinkle chopped spring onions and pour a tea spoon of heavy cream (optional) and serve hot in a bowl.

sweet corn soupServes:2

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Beetroot Rice

Ingredients:
Basmati Rice-2 cups
Beets-1
Onion-1
Green peas-1/4 cup
Ginger garlic paste-1/2 tea spoon
Cloves-3
Cinnamon stick-2
Garam masala-1 tea spoon
Biriyani masala-1 tea spoon ( any store bought variety)
Salt
Oil-3 table spoon
Method:
1.Soak the basmati rice in water for half an hour and cook the rice in 3 cups of water.Set aside the cooked rice.
2.Peel the beet skin and chop the beets.Chop the onion.
3.Microwave the chopped beets and green peas in high power for 4 minutes.
4.In a kadai, heat oil and splutter cloves and cinnamon.Add the chopped onions and fry until light brown.Add ginger garlic paste and fry for a few seconds.
5.Add semi cooked beets and green peas , garam masala, biriyani masala and continue to fry.
6.Add very little water if necessary.Add salt and cook until done.
7.Mix it along with the cooked rice and serve with raita.

Ingredients:

Basmati Rice-2 cups

Beets-1

Onion-1

Green peas-1/3 cup

Ginger garlic paste-1/2 tea spoon

Cloves-3

Cinnamon stick-2

Garam masala-1 tea spoon

Biriyani masala-1 tea spoon ( any store bought variety)

Salt

Oil-3 table spoon

Method:

1.Soak the basmati rice in water for half an hour and cook the rice in 4 cups of water.Set aside the cooked rice.

2.Peel the beet skin and chop the beets.Chop the onion.

3.Microwave the chopped beets and green peas in high power for 4 minutes.

4.In a kadai, heat oil and splutter cloves and cinnamon.Add the chopped onions and fry until light brown.Add ginger garlic paste and fry for a few seconds.

5.Add semi cooked beets and green peas , garam masala, biriyani masala and continue to fry.

6.Add very little water if necessary.Add salt and cook until done.

7.Mix it along with the cooked rice and serve with raita.

beetroot riceServes:2

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Besan sambar

Ingredients:
Onion-1
Tomato-2
Gram flour-3 table spoon
Water-1/2 cup to mix the gram flour
Turmeric powder-1tea spoon
Redchilli powder-1/2 tea spoon (optional)
Sambar powder-1 tea spoon (optional)
Mustard seeds- 1 tea spoon
Curry leaves- a few
Green chilly-3
Oil-2 table spoon
Salt
Method:
1.Slice the onion thin lenghtwise, finely chop the tomatoes.
2.In a kadai,heat oil and splutter mustard seeds, curry leaves and gren chillies.
3.Add slit onion and fry until pink.Then add the chopped tomatoes and turmeric powder and fry for a few minutes.
4.Add some water for the onions and tomatoes to cook thoroughly.
5.Add red chilli powder, sambar powder and let it boil for a couple of minutes.
6.Mix the gram flour with water and make sure there arent any lumps.Pour this mixture into the onion and tomato fry and stir it.
7.Add more water if necessary and finally add salt and just give it a light boil before switching off the stove.
This is a super duper dish for idli/ dosa/ chappathi/poori.The good thing is you dont need any prior preparation , not even the mandatory dal for the sambar.
Serves:2

Ingredients:

Onion-1

Tomato-2 ( preferably the tangy ones)

Gram flour-3 table spoon

Water-1/2 cup to mix the gram flour

Turmeric powder-1tea spoon

Redchilli powder-1/2 tea spoon (optional)

Sambar powder-1 tea spoon (optional)

Mustard seeds- 1 tea spoon

Curry leaves- a few

Green chilly-3

Oil-2 table spoon

Salt

Method:

1.Slice the onion thin lenghtwise, finely chop the tomatoes.

2.In a kadai,heat oil and splutter mustard seeds, curry leaves and gren chillies.

3.Add slit onion and fry until pink.Then add the chopped tomatoes and turmeric powder and fry for a few minutes.

4.Add some water for the onions and tomatoes to cook thoroughly.

5.Add red chilli powder, sambar powder and let it boil for a couple of minutes.

6.Mix the gram flour with water and make sure there arent any lumps.Pour this mixture into the onion and tomato fry and stir it.

7.Add more water if necessary and finally add salt and just give it a light boil before switching off the stove.

This is a super duper dish for idli/ dosa/ chappathi/poori.The good thing is you dont need any prior preparation , not even the mandatory dal for the sambar.

Besan sambar

Serves:2

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I have never fancied broccoli..until amma prepared it for my niece one day .I dont know how she made it, but I loved what she made and this is my own version of what amma might have cooked.

Ingredients:

Broccoli -2

Potato-2

Pearl onions-5-6

Turmeric powder-1 tea spoon

Red chillies-3

Mustard seeds-1 tea spoon

Sambar powder- 1 tea spoon

Oil-2 table spoon

Salt

Method:

1.Cut broccoli into little flowerets.Peel the potato skin and slice them thin lenthwise.Chop pearl onions.

2.Microwave the veggies for 3-4 minutes.

2.In a pan, pour oil and once hot enough, splutter the mustard seeds and red chillies.

3.Add pearl onions and fry until light brown.Add the semi cooked broccoli and potato.

4.Add turmeric powder, sambar powder and salt and saute until the veggies cook well.

broccoli,pottao mezhukkuperatti

Serves:2

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Veggie Pasta

Ingredients:

Pasta-any kind, I used Rotini -1 Packet

Onion-1

Capsicum-1/2

Garlic-3 pods

Ginger- a small piece

Olives-6

Red chilli flakes- 1 tea spoon

Cherry tomatos-10-12

Pasta sauce- any kind

Olive oil-2 table spoon

Parmesan Cheese grated-1/3 cup

Salt

Almods-finely chopped- 2 tea spoon

Method:

1.Cook the pasta as per the instructions on the packet and set aside.

2.Cut onion, capisucm into medium sized pieces.Finely chop the ginger and garlic.Finally, cut the olives into thin rounds.

3.In a wok,heat oil and once hot enough, add ginger garlic and fry for 30 seconds.Add the diced onion and fry until pink-donot overcook the onion, its better if it remains crisp.

4.Add the capsicum, olives and continue to fry.

5.Add cherry tomatoes and fry until the tomatoes break out.

6.Add red chilli flakes,the pasta sauce ( I used a store bought one from Oil& Vinegar-tomatoes and zucchini flower paste),salt and fry until everything blends well.

7.Add  the  cooked pasta to this fried saucy mixture and mix till the sauce coats the pasta.

8.Sprinkle grated cheese and chopped almonds and serve.

veggie pastaServes:2

one_lovely_blogThank you Preethi and Jyoti for the lovely award and it is really special for me.I pass it on to

Kalai

Angie

HCOF

Sweta

Priyameena

Lubna

Usha Nandini

Thats all I can think of..everyone has got the award.Pass it on to your blogger pals and spread the love.

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Puli Keerai

Puli keerai is nothing but tangy spinach gravy

Ingredients:
Chopped spinach- 1 cup
Tamarind pulp-1/2 cup
Pearl onions- 10
Red chillies-3
Mustard seeds- 1 tea spoon
Curry leaves- a few
Sambar powder- 1-2 table spoon
Oil-1 table spoon
Hing- a pinch
Salt
Method:
1.Cook the spinach in the microwave for abiut 6 minutes.
2.Soak tamarind in warm water and get the pulp done.
3.In a pan, heat oil and splutter mustard seeds and curry leaves.Once they spluttter, add hing and red chillies and fry for 30 seconds.
4.Add chopped pearl onions and fry until light pink.
5.Add the chopped/cooked spinach and pour the tamarin pulp/water into it.
6.Add sambar powder , salt and let the mixture boil and thicken a little bit.
7.Switch off once the raw smell of sambar powder gives away.Serve with steamed rice.
Serves 2

Ingredients:

Chopped spinach- 1 cup

Tamarind pulp-1/2 cup

Pearl onions- 10

Red chillies-3

Mustard seeds- 1 tea spoon

Curry leaves- a few

Sambar powder- 1-2 table spoon

Oil-1 table spoon

Hing- a pinch

Salt

Method:

1.Cook the spinach in the microwave for abiut 6 minutes.

2.Soak tamarind in warm water and get the pulp done.

3.In a pan, heat oil and splutter mustard seeds and curry leaves.Once they spluttter, add hing and red chillies and fry for 30 seconds.

4.Add chopped pearl onions and fry until light pink.

5.Add the chopped/cooked spinach and pour the tamarin pulp/water into it.

6.Add sambar powder , salt and let the mixture boil and thicken a little bit.

7.Switch off once the raw smell of sambar powder gives away.Serve with steamed rice.

puli keerai

Serves 2

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