Ridge Gourd Kadanjal (MICROWAVE)

RIDGE GUARD KADANJAL (MICROWAVE)

Ingredients:
Ridge Gourd - 1 cup (cut into fine slices)

onion - 2 (finely sliced)

green chillies - 6 (finely sliced)

thuvar dal - 1 cup

salt to taste

water - 2 cups

mustard seeds - 1 tsp

urad dal - 1 tsp

curry leaves - 10 - 12

oil - 2 tbsp

tomato - 2

hing - 1 pinch

Method:

- in a microwave bowl add oil

- add the mustard seeds and the urad dal

- microwave in high for 2 minutes

- add onions, curry leaves and green chillies

- microwave for 2 minute

- add washed dal, finely chopped tomatoes, turmeric powder, salt, water and the ridge guard

- microwave on high for 20 minutes

- mix well and serve

Note :

- this could be served with rice / dosa / chappathi

This is for the EVENT:Viki's Kitchen

Bhendi Poriyal

BHENDI PORIYAL (MICROWAVE)
Ingredients:
Bhendi (vendakkai) - 1 cup
onion - 1 (finely slice them)
oil - 1 tsp
red chilli flakes - 1/2 tsp
salt to taste
mustard seeds - 1 tsp
urad dal - 1 tsp
corriander leaves - 1 tsp (finely chopped)

Method:
- cut the bhendi into small slices and remove the sides
- in a microwave bowl add a tsp of oil
- add the mustard seeds and urad dal and leave in the oven in high for 1 minute
- then add the sliced onions to the bowl and microwave in high for 2 minutes
- the onions would have changed its colour to golden brown- add the salt and chilli flakes
- microwave on high for 1 min
- add the bhendi and mix well
- sprinkle water on the vegetable
- microwave on high for 5 minutes, stirring in between every 2 minutes
- add the corriander leaves and microwave for 1 min.
- serve

This is for the EVENT:

Viki's Kitchen

Idli (Microwave)

IDLI (USING MICROWAVE OVEN)
Ingredients:
Rice (boiled rice) - 4 cups
urad dal - 1 cup
Cooked rice - 1/2 cup
methi seeds (fenugreek) - 1 tsp
water
salt to taste
appam soda - 2 pinches

Method:

- soak rice, urad dal and methi seeds in water for 3 - 4 hours

- grind the rice and dal with the methi seeds until they form a thick and smooth paste

- now grind the cooked rice along with this mixture

- add salt to taste and mix well

- leave them to rest outside overnight

- In the morning add soda to it.

- mix well

- Now grease the microwave idli maker with a drop of oil

- pour a cup of water in the idli stand and leave them to steam in microwave high for 2 minutes

- then place the plates which are greased and filled with idli batter on the stand

- microwave on high for 4 minutes

- standing time - 5 minutes

- Unmould and serve

Note:
Refer to http://abikitchen.blogspot.com/2008/12/idli.html for the idli ingredients and making of the idli + procedure

Plain cake (Using refined oil)

PLAIN CAKE (REFINED OIL)
Ingredients:
refined oil (sunflower oil) - 1 cup
Sugar - 2 cups
maida - 2 cups
baking powder - 1 tsp
baking soda - 2 pinches
vanilla essence - 2 tsp
eggs - 2

For baking:
aluminium foil - 1 sheet

Method:
Preparation before making the batter:
- grind the sugar in a mixer grinder to a fine powder
- seive maida, baking powder and baking soda atleast thrice
- beat the eggs until they form a froth

To make the batter:
- in a big bowl mix sugar powder and oil until they form a fine and a smooth paste
- this mixing will take upto 15 - 20 mins by hand
- when you use a food prcessor, might take 3 - 4 minutes
- now add the maida powder spoon by spoon and mix in one direction
- this is the most important step while making the batter as you wil have to decide which direction is most comfortable for you.. it could be clock wise or anticlock wise
- stick to the same direction
- so mix the maida to the batter and add the beaten eggs as well in between
- continue the same process until you end with all the beaten eggs and the mixed maida
- this will make a batter which will look like a idli batter
- add the vanilla essence and mix well for 3 - 4 minutes

To grease:
- if you are using a non stick baking bowl then grease them only with butter and then dust them with some maida

- Pour the batter in the greased bowl and tap them on a surface to make a equal level of the batter on all the sides of the bowl

To bake:

- preheat the oven in 170 degrees for 10 minutes

- then place the baking bowl in the oven and now bake them at 170 degrees for 25 minutes

- the cake will be fully done and will be golden brown

To serve:

- do not remove the cake from the bowl immediately when you take the baking bowl from the oven

- leave them to set to room tempertaure for 1/2 an hour to 45 mins

- then close the bowl with a plate and turn the bowl upside down for the cake to sit on the plate

- if you have used the butter paper, now slowly remove them from the cake and they will be easy to remove after they set to room temperature.

Note:

I have used the aluminium foil to the bowl instead of a butter paper. The procedure and the taste will be the same.

This recipe is dedicated for the EVENT

Priya's Easy n tasty recipes

This is for the EVENT: TASTE OF MYSORE

This is for the EVENT : COOKING 4 ALL SEASONS

Egg Fry

EGG FRY
Ingredients:
Eggs - 3
red chilli powder - 1 tsp
salt to taste
Oil - 3 tbsp
Method:
- hard boil the eggs
- deshell them
- cut them into halves
- mix the red chilli powder with salt and sprinkle them on the eggs
- in a pan add oil
- when the oil is hot add the eggs and fry them till they are golden brown
- serve.

Baingan Ka Bartha

BAINGAN KA BARTHA
Ingredients:
Brinjal (Baingan) - 1
Onions - 2
tomatoes -2
red chilli powder -1 tsp
green chillies - 2
ginger garlic paste - 2 tsp
clove - 1
cinnamon - 1"
curry leaves - 5 - 6
salt to taste
water
oil - 4 -5 tsp

Method:
- apply oil on the brinjal and place them on the direct heat for few minutes
- toss and turn the brinjal over to make sure all the sides are roasted equally
- the brinjal skin should get burned and should be easy to peel
- remove from fire and keep it aside
- when the brinjal is at room temperature, peel the skin and cut them into fine cubes or something resembling minced vegetable
- chop the onions, tomatoes and the green chillies finely
- add oil in the pan
- add the cloves and the cinnamon when the oil is hot
- add the onions and fry until they are transparent
- add the tomatoes, green chillies and ginger garlic paste
- fry until the raw smell vanishes
- add the curry leaves and then add salt
- now add the chilli powder and add the brinjal
- fry well for 4 - 5 mins
- add water and close the pan with a lid
- when the water completely evaporates remove them from fire.
- serve them with either rice/chappathi/roti.

This is for the EVENT:



Viki's Kitchen

Methi Chappathi

METHI CHAPPATHI
Ingredients:
Methi leaves - 1 cup
wheat flour - 1 cup
red chilli powder - 1/2 tsp
ginger garlic paste - 1 tsp
salt to taste
water to make a dough
cumin powder - 1/2 tsp
oil - 3 tbsp
garam masala - 1/2 tsp
turmeric powder - 1/2 tsp

Method:
- wash the methi leaves

- in a pan add oil
- add the methi leaves, turmeric powder, chilli powder, cumin powder and garam masala.
- add ginger garlic paste
- fry until the raw smell vanishes
- add the fried leaves to the flour
- add salt and water to the flour
- make a soft dough

- now roll the dough into balls
- pat them with dry flour and roll them as chappathi's
- (please forgive my chappathis's are not so round in shape.. im still learning to make a round one yet)
- in a tava add oil
- add the chappathi's and cook on one side
- again brush a little oil and then cook on the other side
- serve hot with some good side dish!!!

Note:
- this recipe could be prepared with the dried kasthuri methi leaves as well.

This is for the EVENT: CREATIVE SAGA

Sprouts Kuruma (2)

SPROUTS KURUMA (2)
Ingredients:
To make sprouts:
rajma - 1 tsp
channa (black) - 1 tsp
chana (white) - 1 tsp
karamani - 1 tsp
peanuts - 1 tsp
kollu - 1 tsp
paccha payuru - 1 tsp
moccha payuru - 1 tsp
peas - 1 tsp
To grind a paste:
onion - 1
tomato - 1
green chillies - 2
corriander leaves - 3 - 4 tsp
For the masala :
Ground coconut paste from 1/4 cup of grated coconut
ginger garlic paste - 2 tsp
oil - 4 - 5 tsp
red chilli powder - 1 tsp
cloves - 2
cinamon - 1 "
onion - 1
tomato - 1
corriander leaves - 1 tsp
water - 1/2 cup

Method:
- in a pan add oil
- fry green chillies, chopped onions , chopped tomatos and corriander leaves
- fry well until they are smashed and grind them in a fine paste.
- keep them aside
To make sprouts:
- soak the sprouts overnight
- drain the water and tie them in a thin cloth
- keep the sprouts in a dry place for 2 days
- dont consume the sprouts when they are starting to grow and dont use them when they are grown too much
- this is the correct growth of the sprouts and they are ready to be consumed.
To make Kuruma:
- in a pressure pan add oil
- add cloves and cinnamon
- add the finely chopped onion and fry until they are transparent
- add the finely chopped tomato and fry
- add the ginger garlic paste and salt and fry until the raw smell goes off
- add the red chilli powder
- add the corriander leaves and then add the sprouts
- saute for 2 - 3 minutes

- then add the ground paste and the coconut paste

- add water and then close the lid and pressure cook for 2 whistles

- serve hot. Goes well with:

- chappathi

- rice

- dosa

- idli

- ragi balls

Options:
- can add vegetable as well along with the sprouts in the kuruma.

This is for the EVENT:

Viki's Kitchen

Pavakkai Pirattal

PAVVAKKAI PIRATTAL (BITTERGOURD)
Ingredients:
Bitterguard - 2 (finely chopped)
onions - 2 (finely chopped)
tomatoes - 2 (finely chopped)
red chilli powder - 1 tsp
salt to taste
mango powder - 1/2 tsp
water - 1 cup
curry leaves - 5
oil - 2 tsp
mustard seeds - 1 tsp
urad dal -1 tsp

Method:
- in a pan add oil
- add the mustard seeds and urad dal when the oil is hot
- when the urad dal changes its colour to golden brown add the onions and pavakkai and fry
- add the curry leaves and fry

- add the salt and red chilli powder
- fry until the bitter smell goes off
- add the tomatoes and add the mango powder
- fry and add the water
- wait until the vegetable is cooked and the water is completely dry


- remove from fire.

Goes well with :
- chappathi
- rice
- dosa

This is for the EVENT:

Viki's Kitchen

Vallakkai Poriyal

VALLAKAI PORIYAL
Ingredients:
Vallakai - 1
onions - 1
corriander leaves - 1 tsp
red chilli powder - 1/2 tsp
salt to taste
oil - 1 tsp
water - 1 cup
mustard seeds - 1 tsp
urad dal - 1 tsp


Method:
- remove the skin and wash the vallakkai
- cut them into cubes
- cut the onions lengthwise
- add oil in a pan
- add the mustard seeds and urad dal
- wait until the urad dal changes its colour
- add the onions and fry them until they are transparent
- add the salt to taste
- add the vallakkai cubes and fry
- add the red chili powde
- saute them for 4 -5 minues
- add the water and let them to cook
- when the mixture is dry and vallakkai is cooked, remove from fire - if the vegetable is not cooked add a little water and wait until its cooked and then garnish with corriander leaves and serve.

This is for the EVENT:

Viki's Kitchen

Kovakkai Poriyal

KOVAKKAI PORIYAL
Ingredients:
kovvakai - 1 /4 kg (cut lengthwise)
onion - 2 (cut lengthwise)
red chilli flakes - 1/2 tsp
salt to taste
oil - 1 tsp
curry leaves - 5
mustard seeds - 1 tsp
urad dal - 1 tsp
water - 1.5 cups

Method:
- in a pan add oil
- when the oil is hot add the mustard seeds and the urad dal
- when the urad dal changes its colour add the curry leaves and the onions
- fry until the onions are transparent
- add the chilli flakes
- add the salt to taste
- add the kovvakkai and fry for 4 - 5 minutes
- add water and cook until done
- when the kovvakkai is dry and cooked, remove from fire
- serve it with rice.

Options:
- can add freshly grated coconut to the kovakkai before removing from fire. Thats gives a wonderful taste and flavour. ( I never add coconut as my hubby is allergic to it).

This is for the EVENT:

Viki's Kitchen

Mochapayaru Masala

MOCHAPAYARU MASALA
Ingredients:
mochapayaru - 1 cup
onion - 2 (finely sliced)
tomatoes - 2 (finely sliced)
red chilli powder - 1 tsp
salt to taste
water - 1 cup
corriander leaves - 2 tsp
oil - 2 tsp
mustard seeds - 1tsp
urad dal - 1 tsp
thick coconut milk - 1/2 cup

Method:
- soak the mochapayaru in water for 30 minutes
- wash and drain
- in a pan add oil.
- when the oil is hot add the urad dal and fry until they turn golden brown
- add the mustard seeds
- when they splutter add the onions
- fry until they are transparent
- add the tomatoes and salt and fry
- add the red chilli powder and fry
- when the raw smell disappears add the mochapayaru and fry.
- fry for 2 - 3 minutes
- add the corriander leaves and add water'
- wait until the water is completely drained
- check if the mochapayaru is completely cooked, if not add some more water and wait until its cooked
- add the coconut milk and stir for 2 minutes
- remove from fire

Best with:
- chappthi
- rice and sambar



This is for the EVENT:



Viki's Kitchen

Fish Cutlet

FISH CUTLET

Ingredients:

Fish (shark) - 250 gm

onions - 3 (finely sliced)

carrot - 2

beans - a hanful

potato - 3

green chillies - 6 - 7

pepper powder - 1 tsp

salt to taste

turmeric - 1/4 tsp

ginger garlic paste - 2 tsp

bread crumbs - as needed

eggs - 2

peas - 1 cup

oil - for deep frying

red chilli powder - 1/2 tsp

garam masala - 1 tsp

cumin powder - 1 tspMethod:

- steam and cook the shark with turmeric for 2 whistles

- remove the outer skin and then make it look like bread crumbs

- peel the skin of potatoes, carrot, clean the carrot and add the peas and steam it for 2 whistles.

- grate the carrot, cut the beans into fine slices, add the peas the same way, smash the potato.

- add oil and fry the onions till transparent

- add salt to taste.

- add the fish and fry

- add green chillie and fry

- add red chilli powder and pepper powder

- mix well and remove from fire

- allow it to cool

- meanwhile beat the eggs

- make balls out of the fish

- veg mixture

- dip it in the egg batter and roll on the bread crumbs and pat it flat.

- do the same method for the rest of the mixture

- then deep fry in oil

- serve with tomato ketchup

Muffins

MUFFINS
Ingredients:
Butter - 120 g

powdered sugar - 120 g

maida - 120 g

baking powder - 1 tsp

vanilla essence - 1 tsp

egg - 2

Method:

- seive maida and baking powder together alteast for two times

- keep it aside

- mix butter and sugar and mix well

- the texture of the mixture should be smooth

- now to that add seived maida little by little and mix in one direction

- if you can mix it clock wise then entire mixture from now onwards should be done clock wise

- add the eggs and mix in the same side

- when the mixture is smooth enough now add the essence and give a final mix

- now preheat the oven to 170 degrees for 10 minutes

- then in the muffin tray arrange the muffin butter papers

- then pour this mixture until the butter paper cup is 3/4th filled

- bake it on 170 degrees for 30 minutes for the first time

- from the second time bake for just 20 minutes.

Options:

- you can make chocolate muffins by adding 2 tsp of cococa powder to the maida before seiving

- you can add nuts

- you can add dates etc

This recipe is dedicated for the EVENT

Priya's Easy n tasty recipes

This is for the EVENT: TASTE OF MYSORE

This is for the EVENT: COOKING 4 ALL SEASONS