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Saturday, 30 November 2019

Brinjal / Vazhuthananga Mulakittathu


Ingredients:

2 medium brinjals
5 shallots
2 green chillies, chopped
1- 1 1/2 tbsp chilli powder
1/2 tsp turmeric powder
lemon sized tamarind
1 1/2 cup water
salt to taste
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1 sprig curry leaves
coconut oil

Preparation:
  1. Wash the brinjals and cut into long slices.
  2. Soak tamarind in 1 1/2 cup of water and extract its juice and keep it aside.
  3. In a pan, add the brinjal, turmeric powder, chilli powder, green chillies, shallots, tamarind water and salt and mix well and cook it covered for 5 minutes.
  4. When the gravy starts to thicken, add 1 tsp coconut oil and mix well. Adjust the salt and switch off the flame.
  5. Heat 1 tbsp oil in a small pan and splutter mustard seeds. Add fenugreek seeds and curry leaves.
  6. Switch off the flame and add 2 pinches of chilli powder and mix well.
  7. Add this seasoning to the curry and mix well...Serve hot...

Friday, 29 November 2019

Sliced Mango Pickle


Ingredients:

3 raw mangoes
1 1/2 tbsp heaped chilli powder
1 tbsp fenugreek powder
1 tsp asafoetida
salt to taste
1/2 cup vinegar
3 tbsp sesame oil

Preparation:
  1. Wash the mangoes, pat dry and cut each into long slices.
  2. In a pan, dry roast the fenugreek seeds and then powder it and keep it aside.
  3. In a bowl, add the mango slices, chilli powder, fenugreek powder, asafoetida and salt and mix well.
  4. Add vinegar to this and mix well. Then add 2 tbsp sesame oil and mix well.
  5. Transfer it to a glass bottle and add 1 more tbsp sesame oil on top...
  6. Enjoy this easy pickle with rice..

Thursday, 28 November 2019

Spicy Chicken Masala


Ingredients:

1/2 kg chicken, cut into pieces
2 onions, thinly sliced
2-3 green chillies, slit
2 tsp ginger-garlic, crushed
1 tomato, chopped
3 tsp chilli powder
1/2 tsp turmeric powder
1/4 tsp garam masala
2 tbsp coriander leaves, chopped
salt to taste
3 tbsp oil

Preparation:
  1. In a pan, add the cleaned chicken pieces and cook it with 2 tsp chilli powder, 1/4 tsp turmeric powder and salt adding about 2 cups of water till done and the water almost evaporates. Keep it aside.
  2. Heat oil in a pan and add thinly sliced onion and green chillies and saute till soft.
  3. Add crushed ginger-garlic and saute till the raw smell disappears.
  4. Add chopped tomato to this and cook till soft.
  5. Then add 1 tsp chilli powder, 1/4 tsp turmeric powder, garam masala and salt and saute till oil appears on top.
  6. Add the cooked chicken pieces along with its gravy and mix well.
  7. Add chopped coriander leaves and cook it for another 5 minutes on low flame till the masala is well coated with chicken pieces.
  8. Remove from the flame and serve hot with pathiri, neer dosa etc..

Wednesday, 27 November 2019

Wheat Rava Idli / Broken Wheat idli


Ingredients:

1 cup wheat rava
1/2 tsp baking soda
1 cup sour yoghurt
1 green chilli, finely chopped
1 small carrot, finely chopped
3 tbsp onion, finely chopped
1 tsp chana dal/ kadalaparippu
1 tsp urad dal
1 tsp mustard seeds
salt to taste
water, as required
2 tsp oil

Preparation:
  1. Heat oil in a pan and splutter mustard seeds . Add chana dal and urad dal and saute for a minute till it turn to light brown colour.
  2. Add finely chopped onion and saute well till onion turns soft. Remove it from the flame and keep it aside to cool down for about 2-3 minutes.
  3. In a bowl, mix wheat rava, baking soda and salt.
  4. Add in the sauteed onion mixture ( step 2), yoghurt, required water, finely chopped green chilli and carrot and mix well into idli batter consistency. Keep it aside for 1 hour..
  5. Grease the idli moulds with little oil  and pour the idli batter in the moulds.
  6. 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.
  7. Remove from the flame and allow to cool. Then remove the idlis from the moulds using the spoon and serve with sambar and chutney...

Tuesday, 26 November 2019

Squid / Koonthal Kakkam ( Kakkathilakkiyathu )


Ingredients:

1/2 kg squid
2 big onions, thinly sliced
2 tomatoes, chopped
1 1/2 tsp garlic, crushed
2 tbsp chilli powder
1/2 tsp turmeric powder
3 sprigs curry leaves
salt to taste
2 tbsp oil

Preparation:
  1. Clean the squid and cut into small pieces .
  2. In a pressure cooker, add cleaned squid, chopped onion, tomato, garlic, chilli powder, turmeric powder and salt and cook for 2 whistles.
  3. Heat oil in a pan and add the curry leaves. Then add the cooked squid along with its gravy and stir well until the gravy thickens and almost all the water dries up.
  4. Remove from the flame and serve with pathiri, neer dosa etc...

Monday, 25 November 2019

Muringayila Pathiri


Ingredients:

1 cup raw rice / pachari
1/2 cup grated coconut
1/2 cup onion, chopped
2 green chillies, chopped
1 small piece ginger, crushed
1 egg
1/2 cup drumstick leaves/ muringayila
salt to taste
ghee, as required

Preparation:
  1. Soak the raw rice in water for 3-4 hours and then grind it adding enough water.
  2. Then add grated coconut, chopped onion, green chillies, ginger and egg to this and grind well.
  3. Transfer to a bowl and add cleaned drumstick leaves and salt and mix well.
  4. Heat a non stick/ iron  pan on medium flame and grease it with little oil/ ghee.
  5. Pour a ladleful of batter and spread it quickly. When one side is cooked, flip it to the other side and cook for few seconds..Spread some ghee and serve hot...

Sunday, 24 November 2019

Okra - Potato Stew / Vendakka - Urulakizhangu Stew


Ingredients:

250 gm okra / vendakka
1 big potato
2 onions, chopped
1/2 tsp ginger, crushed
1 tsp garlic, crushed
5 green chillies, slit
1 1/2 cup coconut milk
1/2 tsp crushed black pepper
salt to taste
coriander leaves, chopped
1/2 tbsp ghee
1 tbsp oil

Preparation:
  1. Cut okra into 1" pieces and keep it aside. Peel and cut potato into medium size pieces and keep it aside.
  2. Heat oil and ghee in a pan and add onions, ginger and garlic and saute well till onion turns transparent.
  3. Add chopped okra, potato, green chillies and salt and mix well. Add a cup of water and cook it covered at low flame.
  4. When the okra and potato are cooked, add coconut milk and crushed pepper, stir well and cook in low flame for 2 minutes. 
  5. Garnish with coriander leaves and remove from the flame. Serve hot...

Saturday, 23 November 2019

Coconut Banana Cake


Ingredients:

1 1/2 cup plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 eggs
1 cup sugar
1/4 cup vegetable oil
1 tsp vanilla essence
3/4 cup + 2 tbsp fresh grated coconut
2 tbsp chopped almonds

Preparation:
  1. Preheat the oven to 190 degree celcius. Grease a cake tin with butter and dust with flour.
  2. Combine together plain flour, baking powder, baking soda and salt in a mixing bowl and keep it aside.
  3. In another bowl, whisk together eggs, sugar, oil and vanilla essence.
  4. Add mashed bananas to this and mix well. Add coconut and mix well.
  5. Add the flour mixture to this slowly and mix well.
  6. Pour this batter to the prepared cake tin and spread evenly.
  7. Sprinkle 2 tbsp coconut and chopped almonds on top and bake in the preheated oven for 50 minutes - 1 hour or until a skewer inserted into the center comes out clean.
  8. Remove it from the oven and let it cool for 10-15 minutes and then place onto a wire rack and let them cool completely..Cut into pieces and serve...

Recipe Source: Sanaa's Recipe Notebook

Friday, 22 November 2019

Squid Bread Masala


Ingredients:

200 gm squid
6 bread slices
1 tbsp + 1 tsp kashmiri chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala
1/4 tsp pepper powder
2 medium onions, finely chopped
1 tomato, chopped
2 tbsp coriander leaves, chopped
salt to taste
oil as required

Preparation:
  1. Clean squid and then cut into small pieces. Marinate it with 1 tsp chilli powder, turmeric powder and salt and keep it aside for 10 minutes.
  2. Heat oil in a pan and fry the marinated squid and keep it aside.
  3. Remove crust of bread slices and cut each into small pieces. 
  4. Heat 2 tbsp oil in a pan and add bread pieces and stir fry for 3 minutes. Remove it from the flame and keep it aside.
  5. In the same pan, add 1 1/2-2 tbsp oil and saute the finely chopped onion till light brown.
  6. Add the chopped tomato and saute till soft and the oil separates.
  7. Add 1 tbsp chilli powder, coriander powder and garam masala  and mix well on low flame for 2 minutes.
  8. Add fried squid, bread pieces and pepper powder and mix well for 2-3 minutes.
  9. Add chopped coriander leaves and remove from the flame....Serve hot...

Thursday, 21 November 2019

White Chick Peas / Vella Kadala Puzhungiyathu


Ingredients:

1 1/2 cups white chickpeas/ vella kadala
3/4 cup grated coconut
1 small onion, chopped
1 green chilli, chopped
3 dry red chillies
2 sprig curry leaves
1/2 tsp mustard seeds
salt to taste
2 tsp oil

Preparation
  1. Soak white chickpeas in water for 5-6 hours or overnight and then pressure cook it with a tsp of salt and enough water until soft at medium flame. Drain the water and keep it aside.
  2. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and saute.
  3. Add chopped onion , green chilli and little salt and saute for a minute.
  4. Add cooked kadala into this, mix well and cook covered for about 5 minutes at low- medium flame.
  5. Then add grated coconut and mix well for 2 minutes.
  6. Switch off the flame and transfer to a serving plate...Serve hot..

Wednesday, 20 November 2019

Nadan Mutton Curry


Ingredients:

1 kg mutton
1 cup / 20-25 shallots, peeled
2-3 green chillies
2 tbsp ginger-garlic paste
1 medium tomato, chopped
1/2 tsp turmeric powder
3-4 tsp chilli powder
2 tbsp coriander powder
1 -1 1/2 tsp pepper powder
1 1/2 tsp garam masala
3/4-1 cup of hot water
salt to taste
2 sprigs curry leaves
1/2 tsp mustard seeds
3-4 tbsp coconut oil

Preparation:
  1. Cut mutton into pieces, clean it and keep it aside.
  2. Crush together the shallots and green chillies using small jar of a blender and keep it aside.
  3. Heat 3-4 tbsp coconut oil in a pressure cooker over medium flame and splutter mustard seeds.
  4. Add the crushed shallot-green chilli mixture, ginger-garlic paste, curry leaves and salt and saute until they turn golden brown for about 15-20 minutes.
  5. Reduce the flame and add in the turmeric powder, chilli powder, coriander powder and pepper powder and cook until their raw smell leaves.
  6. Add the chopped tomato and saute until the tomato is mashed up and oil separates.
  7. Add garam masala and mix well. Add mutton pieces, few curry leaves and enough salt and mix well.
  8. Add enough hot water and cover with the lid and pressure cook for 3 whistles at medium flame. Reduce the flame and cook for 2 whistles.
  9. Open the cooker when the pressure releases and taste check for salt. Adjust the gravy according to your required consistency. 
  10. Add few curry leaves and mix well. Serve with idiyappam, appam, ghee rice etc...
Recipe Source: Yummy O Yummy

Tuesday, 19 November 2019

Rice Flakes/ Aval Kaarayappam


Ingredients:

1 cup raw rice/ pachari
3/4 cup white aval/ rice flakes / beaten rice
a pinch of baking soda
salt to taste

Preparation:
  1. Soak raw rice in water for 4 hours. Soak the beaten rice / aval in little water for 5 minutes.
  2. Grind together the drained raw rice and white aval adding salt and enough water to a thick batter. 
  3. Transfer the ground batter to a bowl and add a pinch of baking soda and mix well. Keep it aside for 30 minutes.
  4. Heat an unniyappam  pan and add few drops of oil in each hole.
  5. Pour a spoonful of batter in each hole and cook on low-medium flame till the sides gets cooked.
  6. Then turn it using a skewer or spoon gently and cook for another 2-3 minutes till the other side also 
  7. Remove from pan and serve hot with any spicy curry....

Monday, 18 November 2019

Chambakka / Rose Apple Juice


Ingredients:

1 cup chambakka / rose apples
3-4 tbsp sugar or as required
1 tbsp lemon juice
1 1/2-2 cup chilled water

Preparation:
  1. Wash the rose apples, slit open it and remove its seeds.  Chop them into pieces.
  2. In a blender, add the chopped rose apples, sugar, lemon juice and chilled water and blend well.
  3. Strain the prepared juice and pour into serving glasses and serve chilled....
  • Adjust sugar, lemon juice and water as per personal taste....

Sunday, 17 November 2019

Mussels / Kallummakaya Mulakittathu


Ingredients:

1 cup / 250 gm mussels/ kallummakkaya, cleaned
10 shallots, chopped
1 tomato, chopped
1 tsp ginger paste
1 tsp garlic paste
gooseberry sized tamarind / 1 cup tamarind juice
3 tsp chilli powder
3/4 tsp turmeric powder
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1 sprig curry leaves
salt to taste
2 tbsp coconut oil

Preparation:
  1. Soak tamarind in 1 cup of water, extract its juice and keep it aside.
  2. Heat oil in a pan and splutter mustard seeds and fenugreek seeds.
  3. Add curry leaves and chopped shallots and saute well till transparent.
  4. Add ginger and garlic paste to this and saute well till raw smell disappears.
  5. Add chilli powder and turmeric powder and mix well for a minute.
  6. Add chopped tomato and saute well till soft.
  7. Then add cleaned mussels and mix well. Add salt and tamarind water and mix well.
  8. Add more water if required and bring it to a boil and then cook covered on low-medium flame until the mussels are cooked and the gravy is thick.
  9. Remove from the flame and serve hot...

Saturday, 16 November 2019

Thenga Aracha Kadala Curry / Black Chickpeas Curry with Coconut


Ingredients:

1 cup black chickpeas/ kadala
2 onions, thinly sliced
2 green chillies
3 garlic cloves, crushed
1- 1 1/4 cup grated coconut
3 shallots
3/4 tsp turmeric powder
1 1/2-2 tsp pepper powder
3/4 tsp cumin seeds
3/4 tsp mustard seeds
2 dry red chillies
1 tsp garlic, finely chopped
1 sprig curry leaves
salt to taste
1 1/2 tbsp oil

Preparation:
  1. Soak kadala/ chickpeas in water for 5-6 hours or overnight and then pressure cook it with 1/2 tsp turmeric powder, pepper powder, sliced onion, green chillies, crushed garlic, salt and enough water until soft.
  2. Grind together grated coconut, 1/4 tsp turmeric powder, 1/2 tsp cumin seeds, shallots adding enough water to a fine paste.
  3. Add the ground coconut paste to the cooked kadala and mix well. Add water if required and adjust the salt and boil it over low flame for few minutes . 
  4. Heat oil in a pan and splutter mustard seeds and 1/4 tsp cumin seeds. 
  5. Add dry red chillies, finely chopped 1 tsp garlic and curry leaves to this and remove from flame.
  6. Add this seasoning to the prepared curry and mix well....Serve hot with puttu....

Friday, 15 November 2019

Mani Puttu


Ingredients:

2 cups rice flour
2 cups water
1 tsp oil
1 cup grated coconut or as required
salt to taste
extra rice flour, to sprinkle on the rice balls

Preparation:
  1. In a sauce pan, boil water adding oil and salt. When the water boils, add the rice flour and mix well with a wooden spoon. Switch off the flame and cover it with a lid for 3-4 minutes.
  2. When the dough is still warm, knead it well to a soft and smooth dough.
  3. Apply some oil to your hands and make small balls out of the dough. Sprinkle some rice flour on the balls to prevent them from sticking together.
  4. To prepare the mani puttu, take a puttu maker and place the disc and layer it with 1 tbsp grated coconut first, then add 5-6 tbsp of rice balls.
  5. Again add the grated coconut and repeat the steps till the puttu maker is filled and finish off with the grated coconut on the top..Cover it with the lid.
  6. Fill pressure cooker/ puttu kudam with 2-3 cups of water and bring to a boil.
  7. Place the puttu maker on top of it and steam cook for 7-8 minutes or until the steam starts coming out from the top of puttu maker. 
  8. Remove the puttu maker, open the lid and gently push the mani puttu to a plate using a wooden ladle/ stick that comes along with the puttu maker.....  Serve hot....
  • Here I used Chiratta puttu maker....Layer it with 1 tbsp grated coconut first, then add 5-6 tbsp of rice balls. Top it with another layer of grated coconut and then steam cook till done..

Thursday, 14 November 2019

Rainbow Cupcakes


Ingredients:

1 cup plain flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 large eggs
1/2 cup oil
1/2 cup buttermilk
1 tsp vanilla essence
red, yellow, green and blue food colorings

Buttercream Frosting:

1/2 cup butter, at room temperature
3 tbsp milk
1 tsp vanilla essence
2 1/2-3 cups icing sugar

Preparation:
  1. Preheat the oven to 180 degree celcius. Grease 10 cups of a 12 cup cupcake /muffin tin with baking spray or line the muffin tin with paper liners.
  2. Sift the plain flour, baking powder and salt together in a medium bowl and keep it aside.
  3. In a large bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla essence.
  4. Add dry ingredients into this and stir until just combined.
  5. Divide batter evenly into 5 small bowls and add about 1/2 tsp food coloring to each bowl to make red, orange, yellow, green and blue batters and stir well.
  6. Starting with the blue batter, add 1/2 tbsp to each of the muffin cups. Repeat with all remaining colors, from green to yellow to orange to red, adding each spoonful on top of the previous color.
  7. Bake it in the preheated oven for about 15-20 minutes or until a skewer inserted into the center comes out clean.
  8. Remove from oven and transfer the cupcakes to a wire rack to cool completely before frosting..
  9. To prepare buttercream frosting, beat together butter, milk and vanilla in a large bowl. Gradually add in the icing sugar until frosting reaches a spreadable consistency.
  10. Pipe or spread frosting onto cooled cupcakes and sprinkle with coloured sugar or sprinkles..
Recipe Source: Baking Bites

Wednesday, 13 November 2019

Sausage Pops


Ingredients:

2 chicken sausages
3 tbsp cornflour
a pinch of salt
bread crumbs, as required
oil for frying

Preparation:
  1. Cut the sausages into small cubes.
  2. In a bowl, mix cornflour with little water and a pinch of salt to make a batter.
  3. Dip the sausage cubes in cornflour batter and then coat in bread crumbs.
  4. Heat oil in a pan and deep fry them until golden brown and crisp. 
  5. Remove from the oil and drain them on a paper towel....Serve hot..

Tuesday, 12 November 2019

Ginger / Inji Pachadi


Ingredients:

1 1/2 tbsp ginger paste
2 green chillies, chopped
1/2 cup thick coconut milk
1 cup yoghurt
2 dry red chillies
1 sprig curry leaves
1/2 tsp mustard seeds
salt to taste
1 tbsp coconut oil

Preparation:
  1. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry.
  2. Add chopped green chillies and ginger paste and saute till the raw smell disappears.
  3. Add salt and coconut milk to this and let it boil. Switch off the flame and allow it to cool.
  4. Beat the yoghurt with spoon/ whisk without any lumps and add to the cooled pachadi and mix well. Serve with rice...
Recipe Source: Lekshmi Nair

Monday, 11 November 2019

Beetroot Mezhukkupuratti / Stir Fry


Ingredients:

2 beetroots
1 small onion, chopped
1 1/2 tsp garlic, crushed
3 green chillies, slit
1/2 tsp chilli powder
1/2 tsp pepper, crushed
salt to taste
1 tbsp oil

Preparation:
  1. Peel and cut beetroot into lengthwise pieces.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add curry leaves, onion, crushed garlic and green chillies and saute for 2-3 minutes.
  4. Add chilli powder and saute for a minute. Add beetroot and mix it well. 
  5. Cover and cook in medium flame for 3-4 minutes. Add 1/4 cup water if needed.
  6. Remove the lid and simmer it for 6-7 minutes till cooked and water completely dries up. 
  7. Add crushed pepper and mix it well. Switch off the flame and serve with rice....

Sunday, 10 November 2019

Blood Orange Lemonade


                For this month's Muslim Food Blogger's Challenge , I have chosen the theme " Thirst Quenchers", which I missed in July..I chose to make  Blood Orange Lemonade which will serve as a refreshing drink especially during summer..

Ingredients:

1 cup fresh blood orange juice ( from 3 blood oranges)
juice of 1 lemon
1/4 cup sugar
1/4 cup water
cold water as required
ice cubes as needed

Preparation:
  1. In a saucepan,  bring 1/4 cup water and sugar to a boil over medium heat until sugar dissolves. Remove from the flame and let it cool. 
  2. In a large bowl/ jug add the blood orange juice, sugar syrup, lemon juice and cold water and stir well to combine.
  3. Pour into serving glasses and top it with ice cubes and serve chilled...


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Friday, 8 November 2019

Nutella Puff Pastry Turnovers / Nutella Puff Triangles


Ingredients:

puff pastry sheet, thawed
3 tbsp nutella ( or as required)
1 beaten egg, for brushing
icing sugar, for dusting

Preparation:
  1. Preheat the oven to 200 degree celcius. Grease a baking tray with oil or line it with aluminium foil/ parchment paper.
  2. Roll out the thawed puff pastry sheet on a lightly floured surface and cut into squares.
  3. Spoon 1 tsp nutella into the centre of each of the puff pastry squares.
  4. Fold to form a triangle and press with a fork to seal the edges.
  5. Arrange the folded puff triangles on the greased baking tray and brush with beaten egg.
  6. Bake it in the preheated oven for 15-20 minutes or until the puffs turn golden brown...
  7. Dust with icing sugar and serve..

Wednesday, 6 November 2019

Cabbage - Beans Thoran


Ingredients:

1/4 kg cabbage, chopped
100 gm beans/ 10 beans
4 green chillies, chopped
1/2 cup grated coconut
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dal
2-3 dry red chillies
1 sprig curry leaves
salt to taste
2 tbsp oil

Preparation:
  1. Chop cabbage and beans into small pieces.
  2. Crush together grated coconut, green chillies, turmeric powder and cumin seeds and keep it aside.
  3. Heat oil in a pan and splutter mustard seeds.
  4. Add urad dal, dry red chillies and curry leaves and fry. Add chopped cabbage and beans to this and mix well.
  5. Add salt, mix well and cook it covered in low flame, stirring occasionally. 
  6. Then add crushed coconut mixture, mix well and cook covered on low flame for 2 minutes.
  7. Then remove the lid and stir well for a minute till all the water dries up...Remove from flame and serve with rice...

Tuesday, 5 November 2019

Kariveppila Thenga Chammanthi / Curry Leaves Coconut Chutney


Ingredients:

1 cup grated coconut
6 sprig curry leaves
2 garlic cloves
4-5 dry red chillies
small piece of tamarind
1/2 tsp urad dal
1/2 tsp mustard seeds
3/4-1 tsp whole pepper corns
1/2 tsp cumin seeds
salt to taste
3 tbsp oil

Preparation:
  1. Heat oil in a pan and add cumin seeds and pepper and saute for a minute. Remove this from oil and keep it aside.
  2. In the same oil, splutter mustard seeds and urad dal. Remove this from oil and keep it aside.
  3. Then add dried chillies to the pan and fry and keep it aside.
  4. Add grated coconut, tamarind, curry leaves and garlic to the same pan with oil and saute for 3-4 minutes.
  5. Mix all the ingredients together and grind it adding enough salt. Serve it with idlis, dosa or  rice..

Monday, 4 November 2019

Methi Paneer Masala


Ingredients:

1 1/2 cup cottage cheese / paneer cubes
1 1/2 cup fresh methi / fenugreek leaves
2 onions, chopped
2 tsp crushed ginger-garlic
2 tomato, chopped
3 tbsp cashew nuts
1 1/2 tsp chilli powder
1 1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp cumin seeds
3/4 cup water
2 tbsp fresh cream
salt to taste
3 tbsp oil

Preparation:
  1. Soak the cashew nuts in hot water for half an hour.
  2. Soak the paneer cubes in hot water for 15 minutes.
  3. Wash the methi leaves, chop it and keep it aside to drain the excess water.
  4. Heat 1 1/2 tbsp oil in a pan and splutter cumin seeds.
  5. Add chopped onion and little salt and cook till soft.
  6. Add the crushed ginger-garlic and saute till the raw smell disappear.
  7. Add the chopped tomato to this and cook till soft.
  8. Remove it from flame and let it cool. Then grind it to a fine paste along with soaked cashew nuts.
  9. Heat 1 1/2 tbsp oil in a pan and add chopped methi leaves and cook for about 5-6 minutes over low flame.
  10. Add chilli powder, coriander powder and turmeric powder and saute till the raw smell disappear and oil appears on top.
  11. Add the ground mixture to this and mix well. Add 3/4 cup of water and bring to boil.
  12. Reduce the flame and cook till little thick. Add the drained paneer cubes to this and cook for another 3-4 minutes.
  13. Add fresh cream and mix well. Remove from flame and serve hot....

Sunday, 3 November 2019

Cornflakes Mixture


Ingredients:

2 cups cornflakes
1/4 cup peanuts/ ground nuts
1/4 cup roasted gram/ pottukadala
2 tbsp cashew nuts, sliced
10 curry leaves
1/2-1 tsp chilli powder
a pinch of turmeric powder
1/2 tsp sugar
salt to taste
2-3 tbsp oil ( as required for frying)

Preparation:
  1. Heat oil in a pan and fry the cashew nuts, peanuts and roasted gram separately and keep it aside.
  2. Then fry the curry leaves until crisp and keep it aside.
  3. In the same hot oil, add cornflakes and fry for 3-4 minutes on medium flame.
  4. Reduce the flame to low and add in the fried peanuts, roasted gram, cashew nuts, chilli powder, turmeric powder , fried curry leaves, sugar and salt and mix well for 2-3 minutes on low flame until the spices is well blended with the mixture.
  5. Remove from the flame and allow the mixture to cool to room temperature and store it in an air tight container....Serve as a tea time snack...

Saturday, 2 November 2019

Tomato Chutney


Ingredients:

2 ripe big tomatoes, chopped
1 big onion, chopped
2 medium green chillies, chopped
3 big garlic cloves, chopped
1/2 tsp asafoetida
1 tbsp kashmiri chilli powder
1 tsp mustard seeds
1/2 tsp fenugreek seeds
1 sprig curry leaves
2-3 dry red chillies
salt to taste
2 tbsp oil

Preparation:
  1. Heat 1 tbsp oil in a pan and add chopped tomato, onion, green chillies and garlic and saute well till cooked and mashed well adding salt.
  2. Add asafoetida to this and mix well.
  3. Reduce the flame and add chilli powder and mix well.
  4. Switch off the flame and allow to cool and then grind to a paste adding about 1/4 cup of water.
  5. Heat 1 tbsp oil in a pan and splutter mustard seeds.
  6. Add fenugreek seeds, dry red chillies and curry leaves and fry.
  7. Reduce the flame and add the ground paste and about 1/4 cup of water and mix well.
  8. Adjust the salt and switch off the flame...Serve with hot idlis/ dosa...

Friday, 1 November 2019

Beetroot Paniyaram


Ingredients:

2 cups idli batter
1 small beetroot / 1/4 cup beetroot puree
1 small onion, finely chopped
1/2 inch ginger, finely chopped
2 green chillies, finely chopped
1 sprig curry leaves, chopped
1 tsp mustard seeds
salt to taste
oil

Preparation:
  1. Peel and cut beetroot into small pieces and cook it with 1/4 cup of water till it turns tender. Cool and then grind it with 1/4 cup of water to a smooth puree.
  2. In a mixing bowl, take idli batter and add beetroot puree and salt and mix well. Keep it aside.
  3. Heat 2 tsp oil in a pan and add splutter mustard seeds.
  4. Add finely chopped onion, ginger, green chillies and curry leaves and saute for 2 minutes.
  5. Add this to the idli batter and mix well.
  6. Heat a paniyaram pan and add few drops of oil in each hole.
  7. Pour a spoonful of batter in each hole and cook for 3-4 minutes on low- medium flame.
  8. Then turn it using a skewer or spoon gently and cook on the other side for another 2-3 minutes.
  9. When both sides are cooked, remove paniyarams from pan and serve hot with chutney....
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