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Friday, 30 November 2018

Pavakka Theeyal / Bitter Gourd Cooked in a Roasted Coconut Gravy


Ingredients:

1 big bitter gourd/ pavakka/ kaipakka
1/4 cup shallots
2 green chillies, slit
small lemon sized tamarind / 3-4 tbsp tamarind juice
3/4 cup grated coconut
1 tsp chilli powder
1 1/2 tsp coriander powder
1/2 tsp mustard seeds
1 sprig curry leaves
salt to taste
oil, as required

Preparation:
  1. Wash and slice pavakka into pieces. Soak tamarind in 1/4 cup of water, extract its juice and keep it aside.
  2. Heat a pan and dry roast grated coconut till it becomes golden brown.
  3. Then reduce the flame and add chilli powder and coriander powder and mix well without burning till the raw smell goes off.
  4. Switch off the flame and allow it to cool. Then grind it to a smooth paste adding required water (1/4-1/2 cup) and keep it aside.
  5. Heat 1 tbsp oil in a thick bottomed pan and add sliced pavakka and roast in medium flame till  light brown, stirring in between.
  6. Add the slices shallots and green chillies to this and saute till the shallots turn light brown.
  7. Then add ground coconut paste and tamarind extract and mix well.
  8. Add water as required and salt to this, mix well and bring this to boil.
  9. Then reduce the flame and cook it covered till oil clears on top and the gravy thickens. Adjust the salt and switch off the flame.
  10. Heat 2 tsp oil in another small pan and splutter mustard seeds and add curry leaves.
  11. Pour this seasoning over the theeyal and mix well. Serve hot with rice...

Thursday, 29 November 2018

Smiley Idli


Ingredients:

1 1/2 cup idli batter
green peas, for eyes
carrot, for mouth
beetroot, for nose

Preparation:
  1. In an idli cooker/ steamer , take enough water and allow to boil.
  2. Grease the idli moulds with little oil  and pour the idli batter in the moulds.
  3. Then top/ decorate it with green peas for eyes, a small triangular piece of beetroot for nose and curved carrot piece for lips.
  4. Place them in the steamer, close with a tight lid and steam cook on medium flame for about 15 minutes or until idlis get cooked well.
  5. Remove from the flame and allow to cool. Then remove the idlis from the moulds using the spoon and serve with sambar and chutney...
  • You can use vegetables of your choice to make it more creative and attractive for kids...

Wednesday, 28 November 2018

Kaada Fry / Quail Fry


Ingredients:

2 big/ 3-4 small kaada/ quail
2 tbsp kashmiri chilli powder
1/2 tsp turmeric powder
1/4 tsp garam masala
1/4 tsp pepper powder
1 tsp ginger paste
1 tsp garlic paste
1 tbsp lemon juice
salt to taste
few curry leaves
oil for frying

Preparation:
  1. Clean the kaada and make slits on them.
  2. In a bowl, add kashmiri chilli powder, turmeric powder, garam masala, pepper powder, ginger paste, garlic paste, lemon juice and salt and mix well. Add little water if required.
  3. Marinate the kaada with this paste both inside and outside and keep it in the refrigerator for 3-4 hours.
  4. Heat oil in a pan and deep fry the marinated kaada on medium flame. Transfer to a serving plate.
  5. In the same oil, fry curry leaves and garnish the fried kaada...Serve hot...

Tuesday, 27 November 2018

Blueberry - Mango Milkshake


Ingredients:

1 cup ripe mango, peeled and chopped
1/2 cup / 18-20 fresh or frozen blueberries
2 cups of chilled milk
sugar as required

Preparation:
  1. In a blender, add chopped mango, blueberries, milk and sugar and blend well until smooth.
  2. Pour the prepared milkshake into serving glasses and serve....

Sunday, 25 November 2018

Fish / Meen Vayattu Curry


Ingredients:

1/2 kg fish pieces
20-25 shallots
3 green chillies, chopped
1 big tomato, chopped
1 1/2 tbsp ginger, crushed or finely chopped
2 kudampuli / gambooge soaked in water
1/2 tsp turmeric powder
1 1/2 tbsp kashmiri chilli powder
2 cups thin coconut milk (2nd coconut milk)
1/2 cup thick coconut milk
1/4 tsp fenugreek seeds
1 sprig curry leaves
salt to taste
2 1/2 tbsp coconut oil

Preparation:
  1. Heat 1 1/2 tbsp coconut oil in a pan and saute well sliced shallots till light brown. Switch off and ass kashmiri chilli powder and mix well.
  2. Allow it to cool and then grind to a smooth paste adding little water and keep it aside.
  3. In a thick pan, add cleaned fish pieces, ginger, 2 green chillies, kudampuli, turmeric powder,thin coconut milk and salt and allow to cook.
  4. Add the ground paste , 1 green chilly and chopped tomato to the cooked fish, mix well and boil for 5 minutes. Adjust the salt.
  5. Add thick coconut milk to this and when it starts to boil, switch off the flame.
  6. Heat 1 tbsp coconut oil in a small pan and add fenugreek seeds and 3 shallots sliced and fry till brown. Add curry leaves and switch off.
  7. Pour this seasoning over the curry and mix well. Serve hot...
Recipe Source: Magic Oven

Saturday, 24 November 2018

Kunafa Prawns / Prawns Kunafa Roll


Ingredients:

15 large prawns / shrimp, cleaned with tails intact
kunafa dough as required
1 1/2 tsp chilli powder
1/4 tsp turmeric powder
1 tsp soy sauce
1 tbsp cornflour
1 tsp lemon juice
1/2 egg
salt to taste
oil for frying

Preparation:
  1. In a bowl, add the cleaned prawns, chilli powder, turmeric powder, cornflour, soy sauce, lemon juice, egg and salt and mix well. Keep it in the fridge for 1 hour.
  2. Take the kunafa dough and cut into slices, according to the number of prawns taken. Then wrap each prawn with kunafa until they are fully covered with keeping the tail unwrapping. 
  3. Apply little water on hand and press it tight to stick the kunafa on prawns. Cover and keep it aside for 15 minutes.
  4. Heat oil in a pan and deep fry the prawns till golden colour and crispy on low-medium flame.
  5. Remove it from the oil and drain them on a paper towel. Serve kunafa prawns with sweet chilli sauce...

Thursday, 22 November 2018

Broccoli Egg Bhurji / Scrambled Egg With Broccoli


Ingredients:

2 cups broccoli florets
2 eggs
1 onion, finely chopped
1 tomato, finely chopped
1 tsp ginger, finely chopped
2 green chillies, chopped
1/4 tsp turmeric powder
1/2 tsp pepper powder
1/2 tsp garam masala
2 tbsp coriander leaves, chopped
salt to taste
1 1/2 tbsp oil

Preparation:
  1. Chop the broccoli florets into fine pieces. In a bowl, whisk the eggs with turmeric powder and keep it aside.
  2. Heat oil in a pan and saute chopped onion and ginger until the onions turn transparent.
  3. Add the chopped tomatoes and saute for 1-2 minutes.
  4. Add the chopped broccoli and saute for 2-3 minutes.
  5. Add chopped green chillies, pepper powder, garam masala, salt and chopped coriander leaves to this, mix well and cook it covered on low flame. Sprinkle little water, if required while cooking.
  6. Then add the egg mixture and stir until the eggs get well cooked and mixed with broccoli.
  7. Remove from the flame and serve with chapati, bread etc...

Wednesday, 21 November 2018

Beef Curry


Ingredients:

1 kg beef, cleaned
2 medium onions, sliced
1/2 cup shallots, sliced
1 tbsp ginger, chopped
1 tbsp garlic, chopped
3-4 green chillies, slit
1 small tomato, chopped
2 sprig curry leaves
1 tbsp coriander leaves, chopped
2 piece cinnamon
3 cloves
2 cardamoms
2 tsp chilli powder
3 tsp coriander powder
1 tsp turmeric powder
1 tsp pepper powder
1/2 tsp fennel powder salt to taste
3 tbsp oil

Preparation:
  1. Cut the beef into cubes, clean and drain it in a colander and keep it aside.
  2. Heat a pan and dry roast chilli powder, coriander powder, turmeric powder, pepper powder and fennel powder on low flame till the raw smell goes. Keep it aside
  3. Heat oil in a pressure cooker and add cinnamon, cloves and cardamoms and wait till it splutters.
  4. Add chopped ginger and garlic and saute till the colour changes.
  5. Add sliced onions, shallots and green chillies and saute well adding little salt till it become golden colour.
  6. Now add the dry roasted masala powder, mix well and saute till the oil starts coming out.
  7. Then add the cleaned beef along with tomatoes, curry leaves and coriander leaves. Adjust the salt.
  8. Saute the beef for about 10 minutes until it is well combined with masala. Add 1/2 cup of water and close the cooker and cook until the meat are soft and cooked.
  9. Switch off the flame and allow to settle for 15-20 minutes.. Serve hot with pathiri, ghee rice...

Monday, 19 November 2018

Urulakizhangu Pori / Potato Puffed Rice


Ingredients:

2 big / 2 cup potatoes
150-200 gm pori/ puffed rice
2 green chillies
1/4 tsp turmeric powder
1/2-3/4 tsp chilli powder
1/4 tsp asafoetida
2 tsp sugar
1 tbsp lemon juice
1/4 cup roasted peanuts/ ground nuts
1/4 cup grated coconut
1/4 cup coriander leaves, chopped
1 tsp mustard seeds
salt to taste
3 tbsp oil

Preparation:
  1. Peel the potatoes and chop into small cubes and put it in water.
  2. Add the pori/ puffed rice in a large bowl and add water, wash and drain and keep it aside for 15-20 minutes.
  3. Heat oil in a thick bottomed pan and splutter mustard seeds.
  4. Reduce the flame and add asafoetida, potato cubes, turmeric powder and chopped green chillies and saute well adding little salt for few minutes.
  5. Add chilli powder and mix well. Then add drained puffed rice and mix well.
  6. Add lemon juice and sugar and mix well. Adjust the salt.
  7. Add peanuts, grated coconut and chopped coriander leaves and mix well.
  8. Adjust lemon juice and salt and switch off the flame.
  9. Transfer to a serving plate and serve garnished with coriander leaves...
Recipe Source: Magic Oven

Sunday, 18 November 2018

Paneer Tikka Masala


Ingredients:

250 gm paneer, cubed
2 1/2 tsp chilli powder
1/4 tsp coriander powder
3/4 tsp garam masala
1 tsp crushed ginger
2 tbsp yoghurt
2 medium onions, chopped
1 1/2 tsp ginger-garlic, crushed
2 big tomatoes
1/2 capsicum, cubed
1 1/2 tbsp kasuri methi
1/4 cup fresh cream
1/2 tsp cumin seeds
salt to taste
5 tbsp oil

Preparation:
  1. Marinate the paneer cubes with 1 tsp chilli powder, 1/4 tsp coriander powder, 1/2 tsp garam masala, 1 tsp crushed ginger, yoghurt and salt and keep it covered in the refrigerator for an hour.
  2. Grind tomatoes to make puree and keep it aside.
  3. Heat 2 tbsp oil in a pan and toast/ stir fry the paneer cubes till light golden brown on all sides. Keep it aside.
  4. In another pan, heat 3 tbsp oil and add cumin seeds and let it crackle.
  5. Add the chopped onion and capsicum and saute till soft and slightly brown.
  6. Add crushed ginger-garlic to this and saute for few seconds.
  7. Add 1 1/2 tsp chilli powder, 1 tsp coriander powder, 1/4 tsp turmeric powder and salt to this and saute till the raw smell disappears.
  8. Then add tomato puree, mix well and cook it for 4-5 minutes. Add 3/4 cup of water to this and cook till thick.
  9. Add 1/4 tsp garam masala, kasuri methi and fresh cream and mix well.
  10. Add the roasted paneer cubes and mix gently and cook it on low flame for another 2-3 minutes.
  11. Remove it from the flame and serve with chapathi, naan etc...
Recipe Source: Sanaa's recipe notebook

Squid/ Koonthal Puttu


Ingredients:

1 1/2 cup puttu podi / rice flour
1/4- 1/2 cup grated coconut
300-400 gm squid/ koonthal
2 onions, finely chopped
2 green chillies, chopped
1 tsp ginger-garlic paste
few curry leaves
2 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
salt to taste
2-3 tbsp oil

Preparation:
  1. Clean and chop squid into very small pieces.
  2. Mix the puttupodi with little salt and add water little by little to the puttu podi till it becomes wet/ moist and mix thoroughly without any lumps. Keep it aside.
  3. Heat oil in a pan and add the chopped onions and saute well until it turns transparent.
  4. Add chopped green chillies, curry leaves and ginger-garlic paste and saute well.
  5. Add chilli powder, turmeric powder and garam masala to this and mix well for 1-2 minutes at low flame.
  6. Add the chopped squid and salt and mix well . Then cook it covered adding little water on medium flame until the squid is cooked and all the water dries up. Switch off the flame.
  7. To prepare puttu, take a puttu maker and layer it with 1 tbsp grated coconut first, then the  squid masala and then the puttu podi as the third layer. Repeat the process, till the puttu maker is filled.
  8. Fill pressure cooker/ puttu kudam with 2-3 cups of water and bring to a boil.
  9. Place the puttu maker on top of it and steam cook for 5-7 minutes or until the steam starts coming out from the top of puttu maker. 
  10. Remove it to a plate and serve hot...

Friday, 16 November 2018

Kumbalanga - Mathi Curry / Sardine Curry With Ash Gourd


Ingredients:

2 cups kumbalanga/ ash gourd, chopped
8-10 sardines, cleaned
3 green chillies, slit
1 small onion, chopped
1 tomato, chopped
small piece ginger, crushed
2 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
2 garlic cloves
1 cup grated coconut
gooseberry sized tamarind
salt to taste
1/2 tsp fenugreek seeds
2 sprig curry leaves
1 tsp oil

Preparation:
  1. Peel and chop kumbalanga into small cubes. Soak tamarind in little water, extract its juice and keep it aside.
  2. Grind grated coconut with chilli powder, coriander powder, turmeric and garlic to a smooth paste adding little water and keep it aside.
  3. In a pan, add kumbalanga and cook it adding onion, tomato, green chillies, crushed ginger, 1/4 tsp turmeric powder, salt and enough water on medium flame until it turns soft and tender.
  4. Add tamarind extract and ground coconut paste and mix well. Adjust the water and salt and let it boil.
  5. Add cleaned sardines and curry leaves and cook till the gravy thickens and the fish pieces turns soft and cooked.Switch off the flame.
  6. Heat 1 tsp oil in a small pan and add fenugreek seeds and curry leaves. Pour this seasoning over the curry and mix well. Serve hot...

Thursday, 15 November 2018

Kovakka ( Ivy Gourd ) Pulissery / Moru Curry


Ingredients:

200 gm  kovakka/ ivy gourd ( 15-16 ivy gourd )
1 cup grated coconut
1/2 tsp turmeric powder
1/2 tsp cumin seeds
2 green chillies
1 cup yoghurt
1/4 tsp chilli powder
1 tsp mustard seeds
1/4 tsp fenugreek seeds
2-3 dry red chillies
1 sprig curry leaves
salt to taste
oil

Preparation:
  1. Cut kovakka into small pieces.
  2. Grind grated coconut with cumin seeds,  green chillies and 1/4 tsp turmeric powder to a smooth paste adding little water.
  3. Add yoghurt with the ground coconut paste and mix well and keep it aside.
  4. In a pan, add the kovakka and cook it adding 1/4 tsp turmeric powder, chilli powder, salt and enough water on medium flame.
  5. When cooked, reduce the flame and add ground paste- yoghurt mixture and mix well and heat on low flame for few minutes. Don't allow to boil.
  6. Heat oil in a small pan and splutter mustard seeds. Add fenugreek seeds, curry leaves and dry red chillies.
  7. Pour this seasoning over the pulissery and close the lid.. Serve with rice...

Wednesday, 14 November 2018

Uppilitta Ambazhanga Chammanthi / Brined Hog Plum Chutney


Ingredients:

5-6 uppilitta ambazhanga/ brined hog plums
1 cup grated coconut
2 shallots
3-5 green chillies
few curry leaves
salt  to taste

Preparation:
  1. In a blender, add the hog plums, grated coconut, green chillies, shallots and curry leaves and grind together into a coarse paste adding about 1-2 tbsp water.
  2. Adjust the salt and transfer into a bowl. Serve with rice or kanji...
  • Try to use smaller hog plums preserved in salt water....

Tuesday, 13 November 2018

Creamy Broccoli and Chicken Gravy


Ingredients:

1 kg chicken, cut into pieces
1/2 kg broccoli florets
2 big onion, finely chopped
5 green chillies, chopped (adjust to your spice level)
4 garlic cloves, finely chopped
1 big piece ginger, finely chopped
50 gm celery piece, finely chopped
1 big tomato, finely chopped
10 almonds, blanched
1 tsp pepper powder
2 cloves
2 cardamoms
1 star anise
1 bay leaf
1 cinnamon
1 tsp dried oregano
1 tsp kasuri methi
1 tsp butter
2 tbsp oil
1 tsp fresh cream
salt to taste

Preparation:
  1. Wash and drain the chicken pieces and keep it aside.
  2. Soak the broccoli florets in little salt water for 5 minutes, then wash and drain and keep it aside.
  3. Heat butter and 1 tbsp oil in a pan and add chopped onion, green chillies, ginger, garlic and celery and saute well for 2 minutes until the onion turns transparent.
  4. Add half of broccoli florets, oregano, almonds and salt and saute well for a minute.
  5. Add 1/2 cup of boiling water to this and cook for 3-5 minutes until the broccoli florets gets half cooked.
  6. Remove from the flame and allow to cool. Then grind to a smooth paste using a blender and keep it aside.
  7. Heat 1 tbsp oil in the same pan and add cardamoms, cloves, cinnamon, bay leaf and star anise and saute for few seconds.
  8. Add tomato and saute well until it is soft and mashes well.
  9. Add chicken pieces, pepper powder, salt and enough water and cook until the chicken becomes tender.
  10. Then add the ground paste, kasuri methi and rest of the broccoli florets and mix well.
  11. Close the pan and cook for another 8-10 minutes on low flame until the chicken gets cooked and gravy gets thickens.
  12. Switch off the flame and add fresh cream and gently mix it. Serve hot with naan, chapati etc...

Monday, 12 November 2018

Vendakka / Okra Omlette


Ingredients:

3/4-1 cup vendakka / okra, cut into pieces
3 eggs
1 big onion, chopped
1 tomato, chopped
3 gren chillies, chopped
a pinch of shahi jeera (optional)
1 tsp coriander leaves, chopped
small piece ginger, chopped
salt to taste
1 1/2 tbsp oil

Preparation:
  1. In a bowl, add the eggs, 1/2 onion chopped, 1 green chilly chopped, tomato chopped, ginger chopped,1 tsp coriander leaves chopped and salt and beat well. Keep it aside.
  2. Heat little oil in a pan and add chopped okra, 1/2 onion chopped, 1 green chilly chopped and shahi jeera and saute well till okra gets cooked.
  3. Pour the egg mixture on top of the cooked okra and cook it covered till it sets and eggs are cooked.
  4. Remove it from the flame and serve hot...

Sunday, 11 November 2018

Tender Coconut Cream


Ingredients:

1/2 cup tender coconut water
2 tbsp sugar
5 gm china grass
1 cup tender coconut pulp
1 cup fresh cream
3/4-1 cup condensed milk
1/2 cup almonds, sliced

Preparation:
  1. In a sauce pan, add tender coconut water, sugar and china grass and heat it at low-medium flame stirring continuously until the china grass dissolves completely ( or microwave for 2 minutes).
  2. Pour it into a flat dish and refrigerate for 1 hour till set. Then cut this set tender coconut jelly into small pieces and keep it aside.

        3. Blend tender coconut pulp, fresh cream and condensed milk together using a blender.
        4. Transfer to a bowl and add sliced almonds, tender coconut jelly pieces and mix well.
        5. Pour into serving bowls and serve chilled....
  • Can also add tender coconut pieces into the prepared cream..

Saturday, 10 November 2018

Kunafa / Kunafa With Cream And Cheese



               For this month's Muslim Food Blogger's Challenge , I have chosen the theme " Arabic Sweets", which I missed last year December.. I chose the Arabic dessert Kunafa , made with shredded kunafa/ kataifi dough, cream and cheese and soaked in sugar syrup...

Ingredients:

300 Kunafa dough / Kataifi dough
4-5 tbsp unsalted butter, melted
1 cup milk
1 tbsp cornflour
1/2 cup cream
1 cup grated mozzarella cheese

For Sugar Syrup:

1 cup sugar
1/2 cup water
1 tsp lemon juice
3 tbsp pistachios, chopped

Preparation:
  1. Preheat the oven to 180 degree celcius. Grease a round baking tin with little butter and keep it ready.
  2. Shred the Kunafa dough with your hands. Add melted butter little by little to this until the whole dough is well combined with butter. 
  3. In a pan, add the milk, corn flour and cream and heat it on low-medium flame,stirring continuously until it becomes smooth and thick paste. Remove it from the flame and keep it aside.
  4. Then layer half of the Kunafa dough in the greased baking tin and spread all over including the sides of the tin and press lightly with your hands.
  5. Pour the prepared milk -cream mixture over the kunafa base and spread evenly. Then top it with  mozzarella cheese.
  6. Cover it with the remaining Kunafa dough and again press lightly to set it evenly. 
  7. Bake it in the preheated oven for about 30-45 minutes, or till the top portion turns golden colour.
  8. To prepare the sugar syrup, bring to boil water and sugar in a sauce pan. When it starts to boil, add lemon juice and heat it at low-medium flame for another 6-8 minutes. 
  9. Pour the prepared sugar syrup all over the baked Kunafa and leave it for about 10 minutes.

10. Using a sharp knife loosen the kunafa around the sides of the pan and invert to a serving plate and garnish with chopped pistachios. Cut it to desired shape and serve...



Friday, 9 November 2018

Pasta Chicken Masala


Ingredients:

2 cups pasta
200 gm boneless chicken, cut into small pieces
2 1/2- 3 tsp kashmiri chilli powder
1/2 tsp turmeric powder
3/4 tsp coriander powder
1/2 tsp pepper powder
3/4 tsp garam masala
1 tbsp soy sauce
3 onions, thinly sliced
1 1/2 tbsp ginger-garlic paste
2-3 green chillies, chopped
2 tomatoes, chopped
1 sprig curry leaves
3-4 tbsp coriander leaves, chopped
salt to taste
oil as required

Preparation:
  1. Boil water in a deep pan, add pasta, 1 tsp of oil and salt and cook for 8-10 minutes or according to the package instructions. Drain the pasta and keep it aside.
  2. Heat oil in a large pan and add sliced onions and saute well adding little salt till transparent.
  3. Add ginger-garlic paste and chopped tomatoes and saute for 3 minutes till soft.
  4. Add chopped green chillies, cleaned chicken pieces, chilli powder, turmeric powder, coriander powder, pepper powder, garam masala, soy sauce and few curry leaves and mix well for 2 minutes.
  5. Add 1 cup of water to this and cook for 12-15 minutes till the chicken is cooked well. Adjust the salt.
  6. Now add the cooked pasta and chopped coriander leaves , mix well and cook covered for 5 minutes in low flame.
  7. Switch off the flame and garnish with chopped coriander leaves and serve hot..

Thursday, 8 November 2018

Tomato Murukku / Chakli


Ingredients:

2 tomatoes
1 cup rice flour
1/2 cup gram flour/ kadalapodi
1/2 tsp chilli powder
1/4 tsp asafoetida
1/4 tsp fennel seeds
1 tbsp melted butter
salt to taste
oil for frying

Preparation:
  1. Blanch the tomatoes (add tomatoes in a pan of boiling water for 2-3 minutes or till it's skin cracks and then transfer them to a bowl of cold water), then peel off the skin and grind to a smooth paste / puree and keep it aside.
  2. In a bowl, add the rice flour, gram flour, chilli powder, fennel seeds, melted butter and salt and mix well.
  3. Then add tomato puree to this and knead it to a smooth dough. Add little water if required.
  4. Take a murukku press / mould , use the star shaped disc and fill it with the dough.
  5. Heat oil in a deep pan and when the oil gets heated up, press the murukku directly into the hot oil. Do not overcrowd.
  6. Fry them on medium flame till they are cooked and turn crispy on both sides. Drain on paper towel and repeat the same for the remaining dough. 
  7. Cool down to room temperature and then store in an air tight container....Enjoy as a tea time snack...

Tuesday, 6 November 2018

Vendakka Sambar / Okra Sambar


Ingredients:

10-12 vendakka/ okra/ ladies finger
1 cup toor dal/ thuvaraparippu
15 shallots, sliced
2 garlic cloves
2 small tomatoes
small gooseberry size tamarind
1/4 tsp tutmeric powder
1 tsp chilli powder
1 1/2 tsp coriander powder
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
1/4 tsp cumin seeds
2 dry red chillies
1 sprig curry leaves
a big pinch of asafoetida
salt to taste
1 1/2 tbsp oil
2-3 tbsp coriander leaves, chopped

Preparation:
  1. Wash and cut the vendakka into pieces and keep it aside. Soak tamarind in little water, extract its juice and keep it aside.
  2. In a pressure cooker, cook the toor dal with 2-3 cups of water and turmeric powder till soft and mushy. Mash the cooked dal well using back side of ladle and keep it aside.
  3. Heat 2 tsp oil in a thick bottomed pan and add shallots and garlic and saute till the colour starts to change.
  4. Add the chopped tomatoes to this and saute well till soft.
  5. Add the vendakka pieces and salt and saute for a minute on medium flame.
  6. Then add the tamarind juice, chilli powder and coriander powder, mix well and cook till the raw smell disappears.
  7. Add a cup of water to this, mix well and cook covered till the vendakka turns soft. (Don't overcook the vendakka).
  8. Then add the mashed toor dal and mix well. Add a cup or more water as required and bring to a boil.
  9. Heat oil in another pan and splutter mustard seeds. Then add the fenugreek seeds and fry them till light brown colour.
  10. Now add the cumin seeds, dry red chillies and curry leaves and fry. Switch off the flame and add asafoetida on that hot oil.
  11. Pour this tempering over the sambar and allow to boil once. Adjust the salt and garnish with chopped coriander leaves.
  12. Switch off the flame and then serve with rice/ idli/ dosa.
Recipe Source: Lincy's Cook Art

Friday, 2 November 2018

Couscous Upma


Ingredients:

3/4 cup couscous
1 onion, finely chopped
1/4 cup carrot, finely chopped
1/4 cup beans, finely chopped
1/4 cup potato, finely chopped
1/4 cup green peas
1 inch piece ginger, finely chopped
2 green chillies,finely chopped
1 1/2 cup boiling water
2 tbsp oil
salt to taste
1 sprig curry leaves
1 tsp urad dal
1 tsp mustard seeds
1 tbsp coriander leaves, chopped

Preparation:
  1. In a bowl, take the couscous and add salt and mix well.
  2. Add the boiling water to the couscous , mix well and keep it covered for 10 minutes. Then fluff it with a fork and keep it aside.
  3. Heat oil in a pan and splutter mustard seeds and add urad dal.
  4. When urad dal turns golden brown, add chopped onion, ginger , green chillies and curry leaves and saute well till onion turns  transparent.
  5. Add finely chopped carrot, beans, potato, peas and salt and cook covered until the vegetables are soft,stirring in between. (Sprinkle little water if needed).
  6. Add the couscous to this and mix gently. Garnish with chopped coriander leaves and serve hot...

Thursday, 1 November 2018

Mango Cupcakes / Mango Muffins


Ingredients:

3/4 cup mango pulp ( from 1 big mango)
1 1/2 cup plain flour
1/2 baking soda
1 1/2 tsp baking powder
pinch of salt
3/4 cup sugar, powdered
1/2-3/4 cup thick less sour yoghurt
1/2 cup oil
1/2-3/4 tsp mango essence (optional)

Preparation:
  1. Preheat the oven to 180 degree celcius. Grease a 12- hole cupckae/muffin tin with baking spray or line the muffin tin with paper liners.
  2. Sift the plain flour, baking powder, baking soda and salt together in a large bowl and keep it aside.
  3. In another mixing bowl, add sugar and yoghurt and whisk well.
  4. Add mango pulp to this and mix well. Then add oil and mango essence and mix well until everything is well combined.
  5. Add dry ingredients into the wet ingredients in two batches and mix gently with a spatula / wooden ladle into smooth batter.
  6. Divide the batter evenly into the prepared muffin tin and bake for 20-25 minutes or until a skewer inserted comes out clean.
  7. Remove from oven and transfer the cupcakes to a wire rack to cool completely and then serve..
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