Sunday, December 30, 2012

Soya Chunks Stuffed Parata


SOYA CHUNKS STUFFED PARATA

Ingredients:
Chappathi dough - for making 3 paratas
soya chunks - 1 cup
onion - 1 
red chilli powder - 1 tsp
ginger garlic paste - 1 tsp
salt to taste
corriander leaves - 2 tsp
garam masala - 1/4 tsp
oil - 2 tsp





Method:
- boil the soya chunks in water for 5 mins
- allow that to cool
- squeeze the water and grind to granules in a mixer
- in a pan add oil
- add onions and fry for 2 mins
- add ginger garlic paste
- add the red chilli powder and salt
- mix well
- cook for 3 - 5 mins
- add the soya chunks and fry for 2 more mins
- add corriander leaves and garam masala
- allow that to cook for 2 - 4 mins
- remove and cool
- now make a thick roti using chappathi dough
- stuff the mixture and seal the edges
- roll them into  thick paratas
- serve.

Friday, December 28, 2012

Green Gram Sabji



GREEN GRAM SABJI


Ingredients:
green gram dal - 1 cup (soaked and sprouted)
tomato - 2 (chopped)
onion - 2 (chopped)
red chilli powder - 1 tsp
salt to taste
garlic pods - 10 - 15
oil - 2tbsp
mustard seeds - 1/ 2 tsp
cumin seeds - 1 tsp
curry leaves - 20
dried red chilli - 1 




Method:
- in a pressure pan add half of the chopped onions, tomatoes, salt, red chili powder, garlic and sprouts
- add some water and pressure cook for 2 whistles
- in another wok add oil
- add mustard seeds, cumin seeds and red chilli when oil is hot
- add onion and fry for 2 mins
- add thhe curry leaves and add them to  the cooked mixture
- bring them to a boil
- allow that to thicken
- serve hot with chappathis.

Thursday, December 27, 2012

Prawn Curry

PRAWN CURRY

Ingredients:
Prawns - 1/2 kg (deveined and cleaned)
onion - 1 (finely chopped)
curry leaves - 10
oil - 2 tbsp
mustard seeds - 1/2 tsp

To grind:
grated coconut - 1/4 cup
curry leaves - 10
small onions - 5
ginger garlic paste - 2 tsp
tamarind - 1 lemon sized ball
tomatoes - 2 (chopped)
chilli powder - 1 tsp
corriander  powder - 1/2 tsp
turmeric powder - 1/2 tsp
salt to taste

To add:
methi seeds - 1/2 tsp (roasted and ground to a powder)
green chillies - 4 (slit in between)



Method:
- add oil in a pan
- add all the ingredients under "to grind" one by one and then grind to a fine paste
- add the ground mixture, prawns, green chillies, methi powder, and cook for 5 mins
- in another pan add oil
- add mustard seeds, curry leaves and onions
- fry till they are golden brown
- add them to the boiling mixture
- serve after 2 - 3 hrs

Wednesday, December 26, 2012

Kara Chutney


KARA CHUTNEY
Ingredients:
onion - 2 (roughly chopped)
tamarind - 2 pinches
salt to taste
red chili - 3
garlic - 4
oil - 2 tbsp
mustard seeds - 1/4 tsp
curry leaves - 4




Method:
- in a wok add oil
- add onions, red chilies, garlic and salt 
- fry for 2 mins
- add tamarind and switch off the flame
- when the mixture is cold grind it a coarse mixture
- add oil in a pan
- add mustard seeds and curry leaves
- add the ground mixture and fry for 2 mins
- serve it with idli / dosa / akki roti.

Monday, December 24, 2012

Marie Biscuit Rolls

MARIE BISCUIT ROLLS

Merry Christmas to all of you. 

Ingredients:
Marie Biscuit - 1 big packet
cocoa powder - 3 tbsp
unsalted butter - 3 tbsp
dry coconut powder - 2  tbsp
choco chips - 2 tbsp
sugar - 5 tbsp
milk - to make a dough


Method:
- break and put marie biscuit and grind them to a fine powder
- melt the butter and  leave it aside
- powder the sugar

to make white dough:
- divide the biscuit powder into two
- take one portion and add coconut, 1/2 of the melted butter and 1/2 of powdered sugar and mix well.
- add some milk to make a thick dough
- in a butter paper roll the dough into a rectangle

to make chocolate layer:
- add remaining biscuit powder, melted butter, powdered sugar, cocoa powder and mix well
- add some milk and make a dough
- roll  the dough on a butter paper to a thick rectangle

to assemble:
- place the white rolled dough on the chocolate dough
- sprinkle the chocolate chips
- now start rolling the dough to form a log
- seal  the sides of the roll on the butter paper
- place it inside the fridge
- after two hours chop them and serve them chilled

Plaintain Crisps

PLAINTAIN CRISPS

Ingredients:
green plaintain - 2 
paneer - 100 gms 
potato - 1 
besan powder - 2 tbsp
corn flour - 1 tsp
ginger garlic paste - 1 tsp
salt to taste
oil - to deep fry
garam masala - 1/4 tsp
green chillies - 3 





Method:
- boil plaintain and potato
- smash them along with paneer
- add in besan powder, salt, corn flour, finely chopped green chillies, ginger garlic paste, garam masala and mix well
- just roll them in your desired shapes
- deep fry them. 

- they are served as starters with corriander curd sauce

Friday, December 21, 2012

Spring Onions Chutney

SPRING ONIONS CHUTNEY

Ingredients:
To grind:
Spring onions - 8
corriander leaves - 1 cup
garlic pods - 4
ginger - 1"
salt to taste
juice of 1/2 lime
roasted peanuts - 1 tsp
Jeera - 1 tsp

To temper:
Oil - 2 tsp
mustard seeds - 1/2 tsp
jeera seeds - 1/2 tsp




Method:
- fry all the ingredients in "to grind" adding one by one in 1 tsp of oil until they are well cooked
- now grind them to a paste
- add oil in a pan
- add mustard seeds and jeera seeds
- add them to  the ground chutney and mix well

Wednesday, December 19, 2012

Fish Curry - Version 3


FISH CURRY - VERSION - 3 

Ingredients:
tuna fish - 1/2 kg
onions - 2 (chopped)
tomatoes - 2
green chilies - 2 
tamarind - size of a lemon
ginger garlic paste - 1 tsp 
corriander leaves - 1 cup
sambar powder - 1 tsp
salt to taste
coconut - 1/2 cup (grated)
oil - to taste
turmeric powder - 1/4 tsp
mustard seeds - 1 tsp





Method:
- grind tomato and corriander leaves to a fine paste
- in a pan add oil, add mustard seeds and curry leaves
- add onions and green chillies
- fry till  they are transparent
- add the ginger garlic paste and the ground paste
- fry til the oil oozes on top
- extract the tamarind juice
- to the juice mix salt, turmeric powder and sambar powder and mix well
- add tamarind juice to the cooked mixture and allow that to come to a nice boil
- add water if requireed
- mean while clean the fish and keep it aside
- also extract coconut milk and leave it aside
- now add coconut milk and bring it to a boil for a min
- add the fish slices and cover the pan 
- allow that to cook for 5- 7 mins on low flame
- turn off the stove allow that to rest for 2 hrs before serving.

Vegetables with Egg



VEGETABLES WITH EGG

Ingredients:
kuail eggs - 4 (boiled)
potato, beans, carrot, cauliflower, peas - 2 cups
onion - 1 (finely chopped)
tomato - 1 (chopped)
ginger garlic paste - 1 tsp
oil - 2 tsp
cinnamon and cardamom - 1 each
curry leaves - 5
red chilli powder - 1/2 tsp
garam masala - 1/4 tso
salt to taste




Method:
- add oil in a pan
- add onion and cinnamon with cardamom
- fry well
- add  the tomatoes when onion is trasparent
- add salt and  the vegetables
- add the ginger garlic paste and fry well
- add the red chilli powder and garam masala
- mix well
- spinkle some water and cover and cook
- now add in te curry leaves and mix well
- remove the egg's shells
- half the eggs and add in to the vegetables
- cover and cook for 2 mins
- serve

Mango Rice - Ready Mix


MANGO RICE READY MIX


These ready mixes can be prepared and stored in the fridge. It stays good for a week or  two. Just have to add warm rice and mix well. 


Ingredients:
Grated mango - 1 .5 cups
green chillies - 4
peanuts - a handful
channa dal - 1 tbsp
urad dal - 1 tbsp
mustard seeds - 1/2 tsp
curry leaves - 10 - 15
cashew nuts - 4 - 5
oil - 4 tbsp
salt to taste
turmeric powder - 1/4 tsp
hing - 1 pinch
Vangi Bath powder - 1.5 tsp




Method:
- in a pan add oil
- add mustard seeds and urad dal
- add channa dal and fry
- when mustard splutters and dal's change colour add in peanuts and curry leaves and fry for 2 - 3 mins
- before they change colour add cashew nuts and green chillies and fry
- add salt, turmeric powder and hing
- mix well
- add grated mango and fry well for 2 - 3 mins
- when the mango is cooked and the water is absorsed, just understand its done
- while remove off fire add the vangi bath powder and mix well
- mix it with rice and serve.

Tuesday, December 18, 2012

Mushroom Potato Masala




MUSHROOM POTATO MASALA

Ingredients:
Button mushroom - 20- 25 (cleaned and cut)
potato - 2 (boiled and cut)
onion - 1 (finely chopped)
tomato - 2 (finely chopped)
salt to taste
turmeric powder - 1/4 tsp
red chilli powder - 1/2 tsp 
corriander powder - 1/4 tsp
garam masala - 1/4 tsp
ginger garlic paste - 1 tsp
oil - 2 tbsp
cinnamon, cardamom and clove - 1 each
corriander leaves - 2 tbsp (finely chopped)





Method:
- add oil in a pan
- add cinnamon, cloves and cardamom
- fry for 20 secs
- add onions and tomatoes and fry till they mushy
- add salt and  ginger garlic paste
- and add in all  the powders
- mix well
- add some water and allow that to cook for 4- 5 mins
- add the mushrooms and cook
- add potatoes and corriander leaves
- mix well
- when mushroom is cooked, remove
- serve hot with rice / chappathi

Monday, December 17, 2012

Vangi Bath powder


VANGI BATH POWDER



Ingredients
channa dal - 3 tsp
urad dal- 3 tsp
methi seeds - 4 - 5
red chilli powder - 5 -6 
jeera seeds - 1 tsp
corriander seeds - 1 tsp
cloves -2  
cardamom - 1
cinnamon - 1 "
dry coconut powder - 2 tsp







Method:
- dry roast each and every ingredient separately, except coconut powder
- allow that to cool
- now add coconut powder 
- dry grind  them to a powder
- Ready to use vangi bath powder



Saturday, December 15, 2012

Beetroot Thoran

BEET ROOT THORAN

Ingredients:
beets - 3 (finely chopped)
onion - 1 (chopped)
salt to taste
curry leaves - 10
oil - 4 tsp
mustard seeds - 1 tsp

To grind:
coconut - 1 cup (grated)
green chillies - 3
garlic - 4 pods



Method:
- pressure cook beetroot with a pinch of salt for 2 whistles
- grind "to grind" to a fine paste
- in a pan add oil
- add mustard seeds and curry leaves when the oil is hot
- add onions and fry till they are transparent
- add salt to taste
now add the beetroot and ground paste
- cook till  the raw smell vanishes and the mixture is dry
- serve with roti or rice.

Wednesday, December 12, 2012

Arbi Curry


ARBI CURRY

I just don't understand why so many people hate this vegetable.  They call this vegetable as itchy potato as well. I love this vegetable a lot and have tried many versions with this. My most favorite is this recipe. This goes well with rice / roti.

Ingredients:
arbi - 1/2 kg
onion - 2 (chopped)
tomato - 2(chopped)
tamarind - size of a lemon sized balls (I used tamarind cubes - 3 no.s)
salt to taste
coconut paste - 4 - 5 tsp
turmeric powder - 1/4 tsp
sambar powder - 2 tsp
ginger garlic paste - 1 tsp
corriander leaves - 3 tsp (chopped)
curry leaves - 5 - 6
oil - 2 - 4 tsp
mustard seeds - 1/2 tsp
urad dal - 1/2 tsp



Method:
Preparing arbi:
- pressure cook arbi for 3 whistles
- peel off the skin and cut them as required, I cut them into long thin slices
- add a pinch of salt and red chilli powder and marinate them for 2 mins
- fry them till they are crisp and firm in 2 - 3 tsp of oil, leave it aside
- in a pan add oil
- add mustard seeds and urad dal when the oil is hot
- add curry leaves and onions
- fry till they are golden brown
- add tomatoes and salt
- fry till are mushy
- now add ginger garlic paste and fry well
- when the smell is gone add turmeric powder and sambar powder
- mix well and fry for 2 mins
- add water and allow that to cook till  the raw smell is gone
- add coconut paste and corriander leaves
- allow that to cook for 2 mins
- add the fried arbi pieces and cover and cook
- cook for 5 mins in low fire and serve.



Tuesday, December 11, 2012

Tamarind Cubes


TAMARIND CUBES

Easy to use for working women. Easy to prepare and store in the fridge.

Ingredients:
Tamarind - 1/4 kg
salt  around 1 tsp
water as required



Method:
- pressure cook tamarind with salt and water for two whistles
- grind that to a fine paste / extract juice
 - make a thick / thin as per requirement
- allow that to stand for a while
- pour them into ice cube trays and freeze
- remove and store them in zip lock bags / containers and keep them inside freezer
- use them as one / two cubes as required.


Tuesday, December 4, 2012

Peerkangai Thol Chutney (Ridge Gourd Skin Chutney)

Peerkangai Thol Chutney

Ingredients:
Ridge Gourd skin (peerkangai) - 1 cup
tomato - 1 
onion - 1
garlic - 4 - 5
salt to  taste 
green chillies - 3
oil - 2 tsp
mustard seeds - 1 tsp
red chillies - 2 
cumin seeds - 1/4 tsp
curry leaves - 3 - 4 leaves







Method:
- add 1 tsp  oil in a pan
- add the skin, chopped tomato, 2 garlic pods, chopped onion and green chillies
- fry  for 2 mins, add salt
- add a cup of water and cook until they are soft
- now grind it a coarse paste
- in a pan add oil
- add jeera, garlic and mustard seeds when oil is hot
- add red chillies and curry leaves and now add the ground paste
- fry for  2 mins and serve.


Source:
My Neighbor Madhuri