Saturday, October 31, 2009

Carrot - Cluster beans Fry





Ingredients:

Carrot - 1 sliced thinly into 1 inch pieces
Cluster beans - same as above in equal quantity
Onion - 1 sliced
Ginger garlic paste - 1 tsp
Cumin seeds - 1 tsp
Urad dhal + Mustard seeds - 1 tsp
Maggi gravy masala - 1 tbsp
Turmeric powder, Coriander powder - 1/2 tsp each
Chilli powder - 3/4 tsp
Salt - to taste
Oil - 2-3  tbsp

Method:

Heat oil in a kadai. Saute cumin, urad dhal and mustard seeds. Add ginger garlic paste and fry for 2 mins. Add onion and fry till tender. Add the carrot and cluster beans and fry 5-7 mins. Add Turmeric powder, Coriander powder, Chilli powder, Maggi gravy bunna masala and salt. Fry for a min. Add enough water and cook till the veges are done and water gets over. Serve hot with bread/roti/rice.

Easy Rajma Curry



Ingredients:

Rajma - 1 cup soaked overnight for atleast 6 hrs
Tomato - 1 medium sized
Ginger - 1 Inch
Green chillies - 3-4
Cumin seeds - 1 tsp
Turmeric, coriander powder - 1/2 tsp each
Chilli powder - 1 tsp
Salt - as required
Oil - 2 tsp
Coriander leaves to garnish

Method:

Mash 1/4 of the rajma in a blender with little bit water. Blend tomato, ginger & Green chillies. Heat oil in a pressure cooker. Add cumin seeds. Add the blended paste and cook till it becomes 3/4 of its volume. Add chilli, turmeric, coriander powder and salt. Fry for a min. Add the rajma along with the mashed rajma. Cook for 5 mins. Now added 1.5 cups of water & replace cooker with lid. Cook till a whistle comes. Cook again for 5 min to get the desired gravy consistency without lid and garnish with coriander leaves before serving. Goes well with maida roti / rice.

Vermicelli Pulav



Ingredients:

Vermicelli - 1 cup
Thinly cut mixed veg (Carrot,Beans,Potato,Cabbage,Capsicum,etc ) - 1/2 cup
Medium onion sliced - 1
Small Tomato sliced - 1
Ginger garlic paste - 1 tsp
Cardamon - 1 pod
Cinnamon - 1 inch piece
Cloves - 2
Coriander powder - 1/2 tsp
Chilli powder - 1tsp
Turmeric Powder - 1/2 tsp
Green chillies - 5-6 split into two
Cumin seeds - 1 tsp
Salt - to taste
Powdered pepper - a pinch
Clarified butter - 3 tbsp
Coriander leaves to garnish
Oil - 1 tbsp
Water - 3-4 cups

Method:

Heat 1 tsp clarified butter in a kadai. Fry the broken vermicelli until brown. Keep aside. Heat the remaining clarified butter and oil in the kadai. Saute with cumin seeds,Cardamon, Cinnamon, Cloves. Add ginger garlic paste and chillies. Fry till raw smells goes off. add onion. Fry till tender. Add tomato and vegetables. Fry till veges are half done. Add Chilli, turmeric and coriander powder. Add salt. Add 3 cups of water to cook the vegetables. Cook them in medium flame with a lid covered. Once done, add vermicelli and keep stirring to avoid lumps. Add water if required. Cook and stir till vermicelli becomes tender. Garnish with coriander leaves.

Friday, October 30, 2009

Carrot Halwa


Banana Pudding



One yummy dessert :)

Ingredients:

Grated Coconut -  1/4 cup
Maida - 1/4 cup
Thick Milk from 1/2 cup grated coconut 
Powdered Sugar - 1 cup
Cardamon powder - 1 tsp
Sliced sweet banana - 1
Baking powder - 1 tsp
Honey - 1 tbsp

Preparation:

Mix coconut milk, maida, honey, cardamon & baking powder and sugar without lumps. Add 1-2 tbsp of grated coconut. It should not be very thick or running. Add water to get the correct consistency. Place the sliced bananas in a microwave glass bowl and form a layer. Top it with a layer of grated coconut. Top it with the batter. Cook in microwave high 4 for 8 minutes in two intervals without lid. When done, test the batter part with a toothpick. It should come out with out sticking to the dough. Serve a scoop with all three layers, chilled or hot with a dash of honey and even vanilla ice cream !!

This can also be made in small glass bowls to serve readily. The cooking time will be less around 4-5 mins.

Thursday, October 22, 2009

Diwali Sweets - Made by my mom/grand mom


Halwa from the milk of wheat

 

Traditional Ulundhu Vadai with coconut Chutney

 

 Sugiyam

 

Saturday, October 10, 2009

Easy Veg Pulav - Sambar with rice & Cabbage Poriyal - Dhal with rice & Beans Poriyal

I'm posting some pics of what I had for this week ;) I dont think these need recipes - They r all the same old dishes ! If I find time in coming days - Holidays r thr, I'll update this post with the recipes I used. Actually, I made each of these in 30-40 mins. Well, it served two ppl only ... LOL. But still, these are easy dishes that can be done in no time !! And it comes handy for ppl like me.

Easy Veg Pulav:





Sambar with rice & Cabbage Poriyal:




Dhal with rice & Beans Poriyal:



Idli Upma

Its very simple to make n spicy to eat - no need to prepare a side dish for the idlis (However, u can spice up with a chutney/sambar).

Ingredients: Serves 1

3 medium sized hot idlis
1 tsp - Mustard & Urad dhal
1 tsp - Oil
Salt
2 tbsp -"Idli" Chilli Powder - Not the paprika / regular chilli powder
Salt
Coriender & Curry Leaves


Preparation:

Crumble hot idlis with a fork. Heat oil in a non-stick pan - idli will stick to ordinary pans. Saute Mustard & Urad dhal with Curry Leaves. Add the idlis & "Idli" Chilli Powder. Mix well for a minute. Serve hot with coriander garnished on top.

Sunday, October 4, 2009

Orange Pomegranate Mocktail


Just blend 1 medium orange (without rind of course)+ 1 tsp sugar and 150 gms pomo seeds+1 tsp sugar separately. Chill, mix them together and serve :)

Butter Milk



Mix 2 tbsp of yogurt+150 ml water+salt+pinch of asafoetida in a blender. Chill and serve garnished with coriander/cilantro leaves.

Morkolambu with Vendakai Fry

Morkolambu:

A traditional recipe from Tamil Nadu - an essential part of lunch - is a very mild curry of coconut + yogurt + spices. It goes with plain/flavored softly cooked rice.

Ingrdients: Serves 3

1 medium sized chayote - peeled and cut into 1 inch cubes (White pumpkin can also be used)
200 gms - yogurt/well beaten curd
100 gms - freshly grated coconut
10 - shallots sliced longitudinally
3 - long green chillies - slit
2 - dried red chillies
1 inch ginger
1 tsp - coriander seeds - this wonderful flavour gives uniqueness to this dish !!!
1 tsp - cumin seeds
1 tsp - Mustard seeds+Urad dhal
1 tbsp - Tur dhal/Channa Dhal
1/2 tsp - Turmeric powder
Salt to taste
Vegetable Oil
Curry leaves/Cilantro/Coriander leaves - To garnish




Preparation:

Boil the cut Chayote for 10 mins in medium flame with 200 ml water with salt and a pinch of turmeric with a tsp of oil. Dont drain the remaining water.



Heat oil in kadai. Add coriander & cumin seeds. Add dhal. Add 2 green chillies, ginger,cocunut. Roast until it becomes tender. Grind to a paste using water.




Now heat kadhai in medium flame. Add oil and saute Mustard & Urad dhal. Add rest of chillies and onion. Add few curry leaves. Fry till tender.



Add salt, rest of turmeric powder & Chayote with water. Cook until Chayote is done- it should not get mashed.



Add the Ground paste. Add water to get a watery-gravy consistency and cook for 2 min in med flame. Allow to cool down to room temp. Add Curry and Coriander leaves along with yogurt. Mix them well and serve with hot rice.


Vendakai Fry:




A very tasty Side dish to go with any mild gravy preparation. 1 tbsp of Tamarind juice can be added with the spices while cooking to get a tangy taste !!!

Ingredients: Serves 2-3

250 gms - Chopped Lady's fingers
1 tsp - Chilli Powder
1/4 tsp - Coriander Powder
1 tsp - Mustard seeds+Urad dhal
Salt
Oil - 4-5 tbsp
Curry Leaves

Preparation:

Heat oil in a kadai. Saute Mustard seeds+Urad dhal & Curry leaves. Add Chopped Lady's fingers and cook until the stickiness is gone. Add salt , Chilli Powder & Coriander Powder. Fry until Lady's fingers turn tender. This goes well with Morkolambu Curry and rice.

And here goes my lunch box :)


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