Tuesday, December 22, 2009

EGG KURMA

Required:
Oinion-2 medium sized
Tomato-2
Egg (boiled)-3
Fennel powder-1 tsp
Garlic-4 cloves
Turmeric powder-1/4 tsp
Coriander powder-1 tbsp
Chilly powder-1/2 tsp
Coconut milk-3/4 cups
Oil-2 tsp

Preparation:
Heat oil in a pan splutter mustard seeds, add crushed garlic and add fennel powder. Saute chopped onion and then chopped tomato. Add chilly powder, coriander powder and turmeric powder. Add salt to taste. When cooked well add coconut milk. Remove from flame and add boiled egg. Cover the lid and keep for 5 minutes. Serve with dosa, idly, chapathi, idiappam or aappam.

SPROUTED GREEN PEAS MASALA

Required:
Dry peas-2 cups
Onion-1 medium sized
Tomato-2
Chilly powder-1 tsp
Coriander powder-3/4 tsp
Turmeric powder-1/4 tsp
Garam masala-1/4 tsp
Oil-2 tsp
Cinnamon-1 small piece
Fennel-1/4 tsp
Shajeera-1/4 tsp
Cloves-2
Salt to taste

Preparation:
Soak dry peas for 4 hours. Drain water and keep aside overnight to sprout. Pressure cook sprouted peas for 7 minutes. Grind onion and tomato together. Heat oil in a pan. Add shajeera, fennel, cinnamon and clove. Saute ground onion-tomato paste until oil separates. Now add the cooked peas and all masala powders. Add salt to taste. Serve with chapathi, poori or dosa.

Saturday, December 12, 2009

MODAGAM

Required:
Green gram-250 grams
Jaggery-250 grams
Coconut scrapping-1/2 cup
Oil for deep frying

For outer coating:
Maida or plain flour-200 grams
Salt to taste

Preparation:
Cook green gram in water. Cook the green gram until water is completely evaporated. Add jaggery and coconut to green gram. Mix well and make small balls. Prepare batter with maida and salt to bajji batter consistency. Heat oil in a kadai. Dip the balls in this and fry.

BUTTER ONION CHICKEN

Required:
Small onion-1 1/2 cups
Garlic-1 big clove
cinnamon-1 inch piece
Fennel-1 1/2 tsp
Ginger 1 inch piece
cloves-4
Mace 1/4 piece
Pepper corns-1/4 tsp
Butter- 2 tsp
Chicken-500 grams
Chilly powder-1/2 tsp
Coriander powder-3/4 tsp
Turmeric powder-1/4 tsp
Salt to taste

Preparation:
Grind onion, garlic, cinnamon, fennel, ginger, cloves, mace and pepper together to a coarse paste. Heat butter in a pan and saute the ground paste. Add chicken and mix well. After 1 minute sprinkle some water, chilly powder, coriander powder, turmeric powder and salt. Mix well and cover the pan. Cook till chicken becomes tender. Serve hot with idly, dosa, chapathi, poori, rice or bread toast.

ONION CURD

Required:
Onion-2 big sized
Curd-1 1/2 cups
Salt to taste
Fresh coriander-1 tbsp

Preparation:
Slice onion into thin slices. Mix with curd, salt and fresh coriander. Serve with biryani, chapathi, poori and parota.

GARLIC CURRY

Required:
Garlic-1 big bulb
Tomato-3
Chilly powder-1 tsp
Coriander powder-3/4 tsp
Turmeric powder-1/4 tsp
Onion-2 small sized
Tamarind water-1/4 cup
Oil-1 tbsp
Mustard-2 pinches
Fenugreek seeds-1/4 tsp
Curry leaves-1 sprig
Fresh coriander or mint-2 tsp

Preparation:
Heat oil in a kadai and splutter mustard seeds, fenugreek and curry leaves. Saute finely chopped onion and garlic for 2 minutes. Add tomato, salt and turmeric powder. Saute for 2 minutes. Add chilly powder, coriander powder and tamarind water. Allow to cook for another two minutes. Finally sprinkle fresh coriander or mint. Serve with hot plain rice.

Wednesday, November 18, 2009

MILK VERMICELLI SABUDANA/SAGO KHEER

Required:
Milk-1 ltr
Sugar-1/2 cup
Vermicelli-3/4 cup
Sago-3/4 cup
Cardamom-3
Raisins-1 tsp
Cashew nuts-1 ½ tsp
Ghee-2 tsp

Preparation:
Boil milk with 1 ltr water. Crush cardamom and add to milk. When it come to boil add sago/sabudana and allow to cook. Stir continuously. When it is half cooked add vermicelli. When vermicelli is also cooked well add sugar to taste. In a pan heat ghee and roast cashew and raisins. Serve hot.

POORI

Required:
Wheat flour-2 cups
Oil for deep frying
Salt to taste

Preparation:
Mix salt to flour and make dough with water. Beat the dough well. The dough should be tight. Do not keep the dough aside. Make small balls immediately and roll slightly thicker than chapathi. Deep fry in hot oil. Turn immediately and cook the other side. Take out immediately when color changes.

PRAWN CURRY

Required:
Prawn-1/2 kg
Small onion-1 handful
Ginger-1/2 inch piece
Coconut scrapping-3 cups
Green chilly-1
Chilly powder-1 tsp
Turmeric powder-1/2 tsp
Oil-1 tsp
Mustard seeds- 1 pinch
Curry leaves-1 sprig

Preparation:
Prepare thick milk from coconut. Heat oil in a pan (earthenware is best for prawn) splutter mustard seeds and curry leaves. Then saute chopped onion, chopped green chilly and finely chopped ginger for 1 minute. Then add prawn and saute until it changes color to white. Now add turmeric powder. Add little water, salt and allow to cook. Then add chilly powder and coconut milk. Allow to boil. Serve hot with plain rice.

Variation:
Omit coconut milk. Grind 1 cup coconut to fine paste and 1/4 tsp coriander powder.

Friday, October 30, 2009

CHANNA FRESH CORIANDER GRAVY

Required:
Channa or chick peas-2 cups
Tomato-2
Onion-1 big
Fresh coriander-2 tbsp
Chilly powder-3/4 tsp
Turmeric powder-1/4 tsp
Coriander powder-1/2 tsp
Garam masala-1/4 tsp
Oil-2 tsp
Cinnamon-1 small piece
Fennel-1/8 tsp
Cloves-2
Salt to taste

Preparation:
Soak channa for 4 hours. Pressure cook with half of the onion for 8 minutes. In a kadai heat oil and add fennel. cinnamon and clove. Add finely chopped remaining onion and saute for 1 minute. Now add finely chopped tomato and saute for 1 minute and add salt. Add cooked channa and add all the masala powders. Finally sprinkle finely chopped fresh coriander. Serve with chapathim poori and dosa.

TOMATO RASAM

Required:
Tomato-2
Green chilly-2
Pepper corns-4
Ginger-1/4 inch piece
Cumin seeds-1/4 tsp
Asafoetida-2 pinches
Tamarind water-6 cups
Turmeric powder-1/6 tsp
Salt to taste
Oil-2 tsp
Fresh coriander-2 tsp

Preparation:
Grind green chilly, ginger, cumin seeds and pepper corns to a coarse paste. In a kadai heat oil and sauté the paste. When it gives a good flavour sauté tomato and pour tamarind water. Add turmeric powder, asafoetida and salt. When it starts to bubble at the ends of the kadai, remove from flame and sprinkle coriander.

Wednesday, October 14, 2009

RAVA(SOJI) KESARI

Required:
Soji-1 cups
Sugar-1 1/4 cups
Water-2 1/2 cup
Ghee-3 tbsp
Dry grapes-1 tbsp
Cashew nuts-1 tbsp


Preparation:
Heat 1 tbsp ghee in a kadai. Roast cashew nuts and dry grapes. Keep them aside and in the same ghee roast the sooji until it become brown. Remove it from flame and add water to the kadai. When it boils add sugar and stir well to melt. Then sprinkle roasted soji and stir well. When it becomes thick add the remaining ghee. Finally add the roasted dry grapes and cashew nuts. Transfer to a burfi tray and cut into pieces after it cools.

CHICKEN FRY

Required:
Boneless chicken-250 grams
Chilly powder-1 tsp
Fennel powder-1/2 tsp
Turmeric powder-1/4 tsp
Salt to taste
Oil for deep fry

Preparation:
Clean the chicken and marenate with all powders for 30 minutes. Deep fry in oil. Serve with biryani, sambar rice, rasam rice or with chicken curry.

Thursday, October 8, 2009

PONGAL

Required:
Raw rice-1 cup
Moong dal-1 cup
Ghee-4 tbsp
Cashew nuts- 1 tbsp(broken)
Ginger-1/2 inch piece
Pepper corns-1 1/2 tsp + 1/2 tsp
Cumin seeds-1 1/2 tsp + 1/2 tsp
Curry leaves-2 sprig
Salt to taste

Preparation:
Dry roast moong dal lightly. Cook rice and dal in 7 cups of water. When it is half cooked add 3 tbsp ghee, 1/2 tsp pepper and 1/2 tsp cumin seeds. Add salt to taste. Season with broken cashew nuts, pepper corns, finely chopped ginger, cumin seeds and curry leaves in remaining ghee. If needed, raisins can also be used for seasoning. Serve with plain coconut chutney, sambhar and medhu vada.

Thursday, October 1, 2009

SAMBHAR

Required:
Thuar dal-1 cup
Carrot-2 medium sized
Brinjal-2
Small onion-2
Snake guard-3 inch piece
Ladies finger-6 numbers
Cucumber-3 inch piece
Country tomato-1
Garlic-10 cloves
Asafoetida-2 pinches
Turmeric powder-1/2 tsp
Chilly powder-1 1/2 tsp
Roasted coriander powder-1 1/2 tsp
Roasted fenugreek powder-3/4 tsp
Tamarind extract-2 tbsp
Salt to taste
Coriander leaves-1 tbsp

For seasoning:
Oil-2 tsp
Mustard seeds-1/4 tsp
Fenugreek seeds-1/4 tsp
Curry leaves-1 sprig

Preparation:
Dice carrot, snake guard and small onion into small pieces. Dice cucumber and brinjal into large pieces. Cook dal with all vegetables (except tomato and ladies finger), garlic and onion. When cooked well add diced tomato and ladies finger. Add turmeric powder, chilly powder, coriander powder, fenugreek powder, tamarind paste and asafoetida. Add salt to taste. Season with mustard seeds, fenugreek seeds and curry leaves. Finally sprinkle chopped fresh coriander. Serve with plain rice, idly, dosa, pongal or madhu vada.

Tuesday, September 29, 2009

BREAD BUTTER TOAST

Required:
Bread-8 slices
Butter-8 tsp
Sugar-6 tsp
Cardamom powder-2 pinches

Preparation:
Mix butter with sugar, butter and cardamom powder into a paste. Apply on each slice of bread. Toast in a tawa. When it becomes golden brown on one side turn and toast the other side. This becomes crispier when cools.

Tuesday, September 22, 2009

MUTTON CURRY-1

Required:
Mutton-1/2 kg
Coconut scrapping-1 cup
Chilly powder-1 tsp
Coriander powder-1 tsp
Turmeric powder-1/4 tsp
Garam masala-1/4 tsp
Salt to taste
Cinnamon-1/2 inch piece
Cloves-2
Small onion-1 cup
Ginger-1 inch piece

Preparation:
Pressure cook mutton with chopped onion, cinnamon, cloves, ginger and turmeric powder for 25 minutes. Grind coconut with chilly powder, coriander powder and garam masala. Add the paste to cooked mutton and allow to boil for 5 minutes. Serve hot with white rice, chapathi, or idly.

Thursday, September 17, 2009

TOMATO MINT CHUTNEY

Required:
Tomato-2 big sized
Mint-1 handful
Salt to taste
Green chilly-4
Ginger-1/8 of an inch
Oil-1 tsp
Tamarind-just a very little piece

Preparation:
Heat oil in a pan. Saute finely chopped ginger,green chilly and mint. When mint shrinks add chopped tomato and saute until it is cooked. Now grind together with salt and tamarind. Serve with idly or dosa

Wednesday, September 9, 2009

MASAL VADA

Required:

Yellow split peas - 1 cup
Onion - 1 small sized
Green chilly - 2
Fennel - 1 tsp
Asafoetida - 2 pinches
Salt to taste
Oil for deep fry

Preparation:

Soak dal for 1 hour and drain the water completely.


Take 2 tsp full of dal and keep aside to add later. Grind the remaining dal coarsely without water.


Add the unground dal, finely chopped onion, green chilly, fennel, asafoetida and salt.


Mix well. Take a lemon sized ball and press between hands to make it flat. Deep fry in oil until it become golden brown and crispy.


Serve hot with chutney.


Note:
If you like really spicy then add whole red chiles while grinding.


Chana dal / chick peas gram can also be used. But split peas gives good taste.

Friday, September 4, 2009

BLACK GRAM RICE

Required:
Split black gram-250 grams
Partially boiled rice-250 grams
Garlic-50 grams
Fenugreek seeds-3 tbsp
Coconut scrapping-2 cup
Salt to taste
Dry ginger powder-1/2 tsp

Preparation:
In a vessel boil 2.5 litres of water. When it comes to boil add rice, split black gram, fenugreek seeds and peeled garlic. When it is 75% done add dry ginger powder and salt. Allow to cook until the rice becomes thick. Finally add coconut and serve hot with fish curry or gooseberry chutney.

Note: If whole gram is used then add rice after 10 minutes when gram is partially cooked.

Tuesday, September 1, 2009

DAL WITH GREENS

Required:
Dal-1 cup
Greens-2 cups (any variety)
Small onion-10
Green chilly-6
Garlic-6 cloves
Asafoetida-2 pinches
Salt to taste
Tamarind-1 small gooseberry sized
Cumin seeds-1/2 tsp
Coconut scrappings-3/4 cup
Turmeric powder-1/2 tsp

For seasoning:
Oil-2 tsp
Mustard seeds-1/4 tsp
Curry leaves-1 sprig

Preparation:
Cook dal with greens, onion, garlic and green chilly in water. Grind coconut with cumin seeds, turmeric powder and tamarind into a fine paste. Add asafoetida and the ground paste to the dal and allow to cook for 5 minutes. Finally season with mustard seeds and curry leaves. Serve hot with idly or plain rice.

Saturday, August 29, 2009

ONION EGG

Required:
Boiled egg-4
Onion-2 medium sized
Fennel powder-1/2 tsp
Chilly powder-1 tsp
Coriander powder-1/2 tsp
Turmeric powder-1/6 tsp
Salt to taste
Oil-2 tsp
Coconut milk-1/4 cup

Preparation:
Cut egg into two pieces. In a pan heat oil and add finely sliced onion. When it becomes translucent add salt, chilly powder, fennel powder, turmeric powder and coriander powder. Add coconut milk and allow to cook. When it is well cooked remove from flame. In a plate keep eggs facing the cut side up. Spread cooked onion masala over eggs and serve with rice, chapathi or dosa.

Friday, August 28, 2009

PEAS GRAVY

Required:
Dry peas-1 cup
Onion-2
Chilly powder-1 tsp
Coriander powder- 3/4 tsp
Turmeric powder-1/4 tsp
Garam masala-1/4 tsp
Coconut scrapping-1/2 cup
Fennel-1/4 tsp
Cinnamon-1/4 inch piece
Oil-1 tsp

Preparation:
Soak dry peas for atleast 4 hours. Pressure cook peas with onion for 7 minutes. Grind coconut with chilly powder, coriander powder, turmeric powder and garam masala. Heat oil in a kadai and season with fennel and cinnamon. Pour the cooked peas and masala. Add salt to taste. Allow to cook for 5 minutes. Serve with idly, dosa, poori or chapathi.

Thursday, August 27, 2009

BAJJI

1. Raw banana bajji: Peel the raw banana and make thin slices. Soak in salted water for 15 minutes. Drain water. Dip in the bajji batter (http://homemaking4u.blogspot.com/2009/08/bajji-batter.html) and deep fry until it becomes golden brown. Serve hot with coconut chutney.

2. Brinjal bajji: Slice the brinjal into 1/2 cm round slices. Soak in salt water for 15 minutes and drain water. Dip in the bajji batter and deep fry until it becomes golden brown. Serve hot with coconut chutney.

3. Potato bajji: Peel the skin of potato and slice into 1/2 cm pieces. Dip in bajji batter and deep fry. Serve hot with tomato chutney.

4. Chilly bajji: Get bajji chilly (big sized light green chilly-less hot variety) also called as hyderabadi chilly in india. Break slightly with hands and soak in salt water for 15 minutes. Drain water completely after 15 minutes. Dip in bajji batter and deep fry. Tastes good when served hot with coconut chutney.

5. Onion bajji: Peel onion and make thin slices. Dip in bajji batter and deep fry. Serve hot with spicy tomato chutney.

6. Raw green apple bajji: For apple bajji prepare the batter without chilly powder. Slice apple, dip in batter and deep fry. Serve hot with tomato ketch-up.

Wednesday, August 26, 2009

BAJJI BATTER

Required:
Gram flour-2 cups
Chilly powder-1/2 tsp
Salt to taste
Asafoetida-1 pinch
Idly batter-4 tbsp

Preparation:
Mix gram flour, idly batter, salt and asafoetida with water and make the batter. The correct consistency is, the batter should stick as thin layer over the vegetable and it should not be too watery or too thick. Keep aside for 1 hour. This batter can be used for many variety of bajji preparation as such or with little variation.

Tuesday, August 25, 2009

FRESH MINT(PUDHINA) CHUTNEY

Required:
Mint-1/6 cup
Green chilly-5
Coconut scrapping-1 cup
Ginger-1 small piece
Tamarind-1 small piece
Salt to taste

For seasoning:
Oil-1 tsp
Mustard seeds-1 pinch
Urad dal-1/2 tsp

Preparation:
Grind all the ingredients together. Season with mustard seeds and urad dal. Serve with
cutlet, samosa, bajji, idly, chapathi, rice, ghee roast or dosa.

Monday, August 24, 2009

LADIES FINGER PORIAL

Required:
Ladies finger-250 grams
Small onion-1 handful
Green chilly-4 numbers
Curry leaves-1 sprig
Turmeric powder-1/4 tsp
Mustard seeds-2 pinches
Moong dal-1/2 tsp
Oil-3 tbsp
Salt to taste

Preparation:
Finely chop ladies finger, onion and green chillies. Heat oil in a kadai and splutter mustard seeds. Keep flame in low. Then add moong dal and curry leaves. Add green chilly and onion. Saute for a minute and add chopped ladies finger. saute for a minute and add salt to taste. Cover with lid and allow to cook for another two minutes. Repeat the above until ladies finger become soft. Add turmeric powder, mix well and allow to cook for another 1 minute. Serve as side-dish for rice.

Tuesday, August 18, 2009

UPPUMA

Required:
Soji(Rava)-2 cups
Green chilly-4
Small onion-10
Mustard seeds-1/4 tsp
Moong dal-1/2 tsp
Oil-2 tsps
Curry leaves-1 sprig
Salt-as required

Preparation:
Finely chop green chilly and onion. Heat oil in a kadai. Add mustard seeds to splutter and then add moong dal and curry leaves. Add 4 cups water and add required salt. Allow water to boil. Add soji. Allow to cook by continuously stirring. After it thickens remove from flame and serve with sugar or coconut chutney.

Variation:
Vegetable uppuma is another variation of this. 2 1/2 cups water should be added for 1 cup soji. Add finely chopped carrot, potato in water and cook. Then add cooked green peas while adding soji. Finally sprinkle finely chopped fresh coriander. Serve with coconut chutney.

Tuesday, August 4, 2009

BRINJAL TAWA FRY

Required:
Brinjal-4
Chilly powder-3/4 tsp
Turmeric powder-1/5 tsp
Salt to taste
Tamarind extract-1/8 tsp
Oil to fry

Preparation:
Clean brinjal and slice into 1/2 cm width pieces. Mix all the other ingredients except oil without water and apply to brinjal pieces. Let it aside for 15 minutes.


Heat oil in tawa and fry in medium low flame.


Serve as side-dish for rice.

Friday, July 31, 2009

RAW BANANA PORIAL

Required:
Raw banana-2
Small onion-8
Coconut scrapping-3 tbsp
Pepper corns-3/4 tsp
Turmeric powder-1/4 tsp
Salt to taste
Oil-1 tbsp
Mustard seeds-2 pinches
Urad dal-1 tsp
Curry leaves-1 sprig

Preparation:
Peel the skin of banana and dice into 1/2 inch pieces. Clean and boil in water with little salt. Grind coconut with turmeric powder and pepper corns(no need to add water). Finely chop onions. After the banana is cooked drain the water. In a kadai heat oil and season with mustard seeds, curry leaves and urad dal. Add the coconut masala. Saute for a minute and then add cooked banana. Saute for a minute. Serve with rice.

DAL

Required:
Thuar dal-1/2 cup
Garlic-8 cloves
Pepper corns-1/2 tsp
Cumin seeds-1/4 tsp
Dry red chilly-3
Mustard seeds-2 pinches
Oil-2 tbsp
Asafoetida-1 pinch
Curry leaves-1 sprig

Preparation:
Wash dal and pressure cook with, 3 cups water, garlic, pepper and cumin. After it is well cooked mash. Add asafoetida and salt to taste. allow to cook for a minute. Finally season with mustard seeds, curry leaves and dry red chilly. Serve hot with ghee and rasam for hot rice.

Thursday, July 30, 2009

MEDHU VADA

Required:
Black gram dal-1 cup
Green chilly-3
Curry leaves-1 sprig
Salt to taste
Oil to fry

Preparation:
Soak the dal for 6 hours. Grind into a thick and smooth paste in the blender. Do not add more water. If required add little water to make smooth and thick paste. The consistency for the batter can be checked by pouring the batter in water. If it immerse in water then it is harder and if it disperse then its more watery. Add finely chopped green chilly and curry leaves to the batter. Add salt and mix well with hands. The batter should be aerated. Heat oil in a kadai. take little amount of batter, flat it and make a hole in the middle. Fry in medium flame. Serve with coconut chutney and sambar.

Variation:
1.Finely chopped onion, black pepper corns, coriander leaves, mint, any soft variety greens can be added of your choice.
2.To make vegetable medhu vada add finely chopped cabbage, carrot and coriander leaves.

Tuesday, July 28, 2009

CORIANDER MANGO CHUTNEY

Required:
Coriander leaves-1/8 bunch
Raw mango (1 inch pieces)-4
Green chilly-5
Coconut scrapping-3/4 cup
Asafoetida powder-2 pinches
Salt to taste

For seasoning:
Oil-1 tsp
Mustard seeds-2 pinch
Black gram dal-1/2 tsp

Preparation:
Grid all the ingredients together and season with mustard and black gram dal. Serve with ghee roast, crispy dosa, adai or idly.

Sunday, July 26, 2009

SIMPLE FISH CURRY-1

Required:
Fish (any variety)-1/2 kg
Tamarind-3/4 gooseberry sized
Turmeric powder-1/2 tsp
Chilly powder-1 tsp
Coriander powder-3/4 tsp
Fenugreek seeds-1/3 tsp
Small onion-8
Pepper corns-8
Coconut milk-10 cups
Salt to taste

Preparation:
Clean the fish. Grind tamarind, fenugreek seeds, onion, turmeric powder, chilly powder, coriander powder and pepper corns together to a fine paste. Mix this with fish and add salt. Add coconut milk. Keep in high flame for 10 minutes. Then low the flame and cook for another 15 minutes. Serve hot with white rice or hot idly.


Wednesday, April 1, 2009

GOOSEBERRY CHUTNEY

Required:
Gooseberry-2
Chilli powder-1/4 tsp
Asafoetida-2 pinches
Salt to taste

Preparation:
Remove seed and chop gooseberries. Grind coarsely with all the other ingredients without water. Serve with Black gram dal rice.

Tuesday, March 31, 2009

CABBAGE EGG

Required:
Egg-2
Cabbage (chopped)-3 tbsp
Salt to taste
Green chilly-2
Curry leaves-4 leaves
Oil-1/2 tsp
Mustard seeds-1/4 tsp

Preparation:
Cook cabbage separately with little quantity of water. Beat egg well with salt dissolved water. Chop green chilly and curry leaves. In a fry pan heat oil and splutter mustard seeds. Add green chilly, curry leaves and cabbage. Immediately add beaten egg and stir until it is cooked.

Saturday, March 28, 2009

CRISPY DOSA

Required:
Partially boiled rice-1 cup
Raw rice-1 cup
Black gram dal-1/2 cup
Bengal gram dal-3 tbsp
Salt to taste

Preparation:
Soak both rice together for 2 hours and urad dal and bengal gram dal for 1/2 an hour. At first grind the rice with bengal gram dal to a fine paste. Keep this batter seperately. Grind urad dal into fine paste and mix with rice batter. Add salt and stir well. Allow to ferment for 8 hours. Prepare thin dosa. Sprinkle few drops of gingelly oil and allow to cook. Serve hot with sambar and chutney.

Friday, March 20, 2009

SPONGY DOSA

Required:
Partially boiled rice-1 cup
Raw rice-1 cup
Black gram dal-1/2 cup
Rice flakes-2 tbsp
Salt to taste

Preparation:
Soak both rice together for 2 hours and urad dal for 1/2 an hour. At first grind the rice to a fine paste. While grinding rice soak rice flakes. Take rice batter seperately. Grind urad dal and rice flakes together into fine paste and mix with rice batter. Add salt and stir well. Allow to ferment for 8 hours. Prepare thick spongy dosa. Serve hot with sambar and chutney.

FISH FRY

Required:
Fish pieces-200 gms
Chilly powder-2 1/2 tsp
Turmeric powder-1/2 tsp
Pepper powder-1/2 tsp
Salt to taste
Oil to fry

Preparation:
Make a paste of all the ingredients except oil and fish. Grind to mix well to make a fine paste. Marenate fish with this paste for 15 minutes. Heat oil in a fry pan and fry the pieces. For a minutes fry in high flame and then reduce the flame to simmer. Allow to cook. Turn the piece and repeat the same on the other side. Finally keep in high flame for 15 seconds and take the pieces.

Wednesday, March 18, 2009

MANGO CHUTNEY

Required:
Green chilly-3
Ginger-1 inch piece
Garlic-3 cloves
Coconut scrapping-3/4 cup
Cumin seeds-1/2 tsp
Salt to taste
Curry leaves-1 1/2 strand
Mango-1/4


Preparation:
Grind all the ingredients together to coarse thick consistency. Serve with rice or porridge.

Monday, March 16, 2009

CANDLE TIPS

  • While lighting candle keep the candle in a clay pot lamp to collect spilled wax. Keep a wick in the pot. While the candle melts completely we can use the wax collected as lamp.
  • If candle spilled on the floor or any other surface, freeze the wax with ice cubes. Now it'll be easier to remove.
  • Keep lighted candle away from air to avoid it from melting soon. It lasts long than in air.
  • Trim the extra long wick while burning to avoid smoke.
  • Always use candles with candle holder to avoid it from spilling on our hands or other surfaces.
  • We can make easy candle holders from any waste metal container stick onto a plastic plate or waste CD. Plastic plate or CD is used for easy handling.
  • The wax collected can be melted, mixed with wax colors and poured in moulds to make different shapes. These can be used to decorate our home.

IDIAPPAM

Required:
Partially boiled rice-2 cups
Salt to taste
Oil-2 tbsp


Preparation:
Soak rice for atleast 2 hours. Grind in grinder to fine paste. Add salt to taste and mix well. In a kadai heat oil and pour the batter. Stir well until it becomes thick and non-sticky. Take some amount of the paste and put in the idiappam maker. Press in idiappam stand and steam cook.
This tastes good with coconut milk and sugar, egg gravy, mutton curry, channa gravy, potato gravy, tomato gravy or vada curry.

EGG TIPS

  • When we crack egg and pour in a vessel for omelette, a piece of egg shell may also fall. Use the bigger egg shell as spoon to remove the piece.
  • While boiling egg add a pinch of salt to avoid crack.
  • To avoid the black color on the yolks, dont overcook the egg. Also remove from boiling water immediately and put in cold water.
  • If we have less amount of egg and we need more omelette, dont worry. Add some gram flour and water to the egg to make 3 omelettes out of 2 eggs.
  • While beating egg for omelette use salt diluted water instead of salt powder to avoid salt from not dissolving.
  • Another way to avoid this is, first mix salt with onion and green chilly. When salt dissolves well add egg, beat well and prepare omelette.
  • To make scrambled egg tastier stir briskly while frying.
  • Boiled egg can be cut with thread to avoid jagged edges. Wet knife can also be used.

Friday, March 13, 2009

EGG DOSA

Required:
Dosa batter-1/2 cup for each dosa
Egg-1

Preparation:
Heat tawa and apply oil. Pour dosa batter and spread immediately. Allow to cook at one side. Now turn the dosa and crack the egg on the dosa. Cover with a lid. Allow to cook in low flame.
Serve hot. Tastes good with simple coconut chutney, mint chutney or coriander chutney.

LAVKI (BOTTLE GUARD) KOOTU

Required:
Lavki-1 cup (chopped)
Moong dal-1/3 cup
Curry leaves-2 sprig
Green chilly-3
Coconut scrapping-2 tbsp
Salt to taste
Cumin seeds-1/4 tsp
Ghee-1 tbsp
Mustard seeds-1/4 tsp

Preparation:
Cook moong dal in water. When half cooked add lavki and allow to cook. Grind coconut, green chilly, cumin seeds and 10 curry leaves to coarse paste. When lavki is cooked add salt and the masala. Now allow to cook for 5 minutes. Now season with mustard and curry leaves in ghee.
Serve as side-dish for rice.

Thursday, March 12, 2009

BANANA GHEE ROAST

Required:
Firm ripened banana-2
Ghee-2 tbsp

Preparation:
Peel the skin of banana and cut into 1/2 cm slices. Heat ghee in a fry pan. Fry the pieces to brown both the sides. Serve hot.

FLUFFY OMELETTE

Required:
Egg-2
Green chilly-2
Coriander leaves-2 clusters
Water-2 tbsp
Salt dissolved in water to taste
Oil-8 to 10 drops

Preparation:
Mix egg, salt water,finely chopped green chilly and water. Beat it well. In a fry pan apply oil and pour the beaten egg. Allow to cook in low flame. Now sprinkle chopped coriander leaves and turn the omelette to cook the other side. Serve hot.

Tuesday, March 10, 2009

TOMATO FISH

Required:
Boneless Seer fish-200 grams
Tomato-3
Green chilly-6
Fenugreek seeds-1/2 tsp
Turmeric powder-1/4 tsp
Tamarind paste-1/2 tsp
Ginger-1 inch piece
Oil-1 tsp
Onion-2
Salt to taste

Preparation:
Clean the fish and cut into 1/2 inch pieces. Finely chop onion, green chilly and ginger. Chop the tomatoes. Heat oil in a pan and season with fenugreek and saute ginger and onion. When it gives a good flavour add green chilly. Now add tomatoes and mix for a minute. Add tamarind paste, fish, salt and turmeric powder. Add 1 cup water, cover with lid and allow to cook for 20 minutes.
Serve with dosa or rasam rice.

HEALTHY CHAPATHI

Required:
Whole wheat flour-1 cup
Barley powder-1/8cup
Soya powder-1/8cup
Salt to taste


Preparation:
Mix all the flour with salt and make dough with water. Beat the dough to make it smooth. Keep aside for 1 hour. Now prepare chapathis from it. This is very healthy as barley contains high fibre and soya contains high protein.

Monday, March 9, 2009

CARROT ROAST

Required:
Carrot-2 big sized
Plain flour-3/4 cup
Sugar-1 pinch
Salt to taste
Oil to fry

Preparation:
Cut the carrot into 1/2 cm slices. Prepare batter with plain flour, sugar, salt and water to a thick flowing consistency. Heat oil in a kadai and dip carrot into batter and fry.

MOONG PORIAL

Required:
Moong-1/4 cup
Coconut scrapping-1 1/2 tbsp
Green chilly-2
Turmeric powder-1/4 tsp
Salt to taste
Oil-1 tsp
Mustard seeds-2 pinches
Ginger-1 small piece
Cumin seeds-1 pinch

Preparation:
Soak the moong in water for 4 hours. Cook with salt. Grind coconut with turmeric powder, green chilly, ginger and cumin seeds. Heat oil in a pan and season mustard seeds. Saute the masala and then add moong. Mix well and cook for 1 minute. Serve as side-dish for rice.

SIMPLE COCONUT CHUTNEY

Required:
Coconut scrapping-1/2 cup
Green chilly-2
Tamarind-1 small piece
Salt for taste

Preparation:
Grind coconut, green chilly, turmerind and salt together with little water into chutney consistency.
This chutney tastes good with ghee roast, dosa, vada, bajji or bonda.

Saturday, March 7, 2009

POTATO SABJI

Required:
Potato-3 medium sized
Green chilly-3
Onion-2
Turmeric powder-1/4 tsp
Oil-1 tsp
Mustard seeds-1/8 tsp
Moong dal-1/4 tsp
Salt to taste


Preparation:
Dice potatoes, chop green chillies and chop onion. Cook them together with 3 1/2 cups of water in a pressure pan for 5 minutes after first whistle.


After pressure is released add turmeric powder and salt.


Mash them together. Cook for 2 minutes and season with mustard seeds, curry leaves and moong dal.


Serve with chapathi or poori.


MUSHROOM GRAVY

Required:
Mushroom-200 gms
Grated ginger-1 pinch
Fennel seeds - 1 tsp
Pepper powder-3/4 tsp
Onion-1 medium
Turmeric powder-1/4 tsp
Salt to taste
Oil-1 tsp
Thick coconut extract-1/2 cup

Preparation:
Clean mushroom and put in turmeric water for 5 minutes. If water turns color to orange or so, then don't use the mushroom. If not wash well and cut into small pieces. Chop the onion.
Heat oil in a pan season with fennel seeds and add ginger.
.


Now add onion and saute for few minutes till it becomes translucent.


Now add mushroom and turmeric powder. Mix and let it cook untiol it releases water.


Add pepper powder and salt. Cover the pan and cook for 5 minutes. Finally add coconut extract and cook for another 2 minutes.


Serve with chapathi or naan.

Friday, March 6, 2009

TOMATO ONION CHUTNEY

Required:
Tomato-2
Small onion-15
Green chilly-3
Oil-2 tsp
Salt-for taste

Preparation:
Heat oil in a fry pan and saute whole green chilly, whole onion and whole tomato. After the green chillies become pale and onion become translucent, remove them and saute tomato for another few minutes until the skin starts to peel. Allow to cool and grind with salt.
This tastes good with ghee roast.

JACKFRUIT KUZHIPANIARAM

Required:
Jackfruit-20 pieces
Raw rice-200 gms
Cardamom-2
Jaggery-150 gms
Ghee-4 tsp

Preparation:
Soak rice for 1 hour. Grind the rice with jackfruit and cardamom without water. Boil the jaggery with 150 ml water and make jaggery syrup.(If more sweet is needeed 200 gram jaggery can be used with 200 ml of water). Filter the jaggery syrup. Add to the rice paste and mix well. Heat paniara kal (a vessel for making paniaram) and add little ghee in each pit and add 1 tbsp batter. Cook in low flame for 5 minutes both the sides.

CHICK PEAS / CHANNA GRAVY

Required:
Channa-1/2 cup
Chilly powder-3/4 tsp
Coriander powder-1/2 tsp
Turmeric powder- 1/4 tsp
Coconut scrapping-1 cup
Salt-for taste
Big onion-1
Oil-for seasoning
Fennel-1/4 tsp
Clove-1
Cinnamom-1 small piece

Preparation:
Soak dry channa for 8 hours. Pressure cook soaked channa with diced onion for 5 minutes after first whistle. This is soaked and cooked channa.



Meanwhile grind coconut, chilly powder, coriander powder and turmeric powder into a fine paste.





Add the ground masala and salt to cooked channa. Allow to cook for another 5 minutes.


If necessary add a small piece of tamarind.
Now season with fennel, clove and cinnamon.


Serve with idly, dosa, chapathi, poori, aappam or so. I served with kambu mini idly.

POTATO TAWA FRY

Required:
Potato-1 big
Chilly powder-1 heaped tsp
Turmeric powder-1/4 tsp
Salt-to taste
Coconut oil-2 tbsp

Preparation:
Cook whole potato in water. Peel the skin & slice in ½ cm pieces. Make paste of chilly powder, turmeric powder and salt with water. Apply the paste on the pieces and leave for 10 minutes.


Heat oil in a tawa and fry the pieces both the sides.
Serve as side-dish for white rice with sambar, rasam, or dal or with pulav.

Monday, March 2, 2009

DRY CHICKEN

Required:
Chicken-1/2 kg
Ginger garlic paste - 1 tsp
Chilly powder - 1 1/2 tsp
Coriander powder- 1 tsp
Turmeric powder - 1/2 tsp
Fennel powder - 1/2 tsp
Salt for taste
Oil - 3 tbsp

Preparation:
Marenate chicken with salt, chully powder, coriander powder and turmeric powder for about 15 minutes. In a fry pan heat oil and saute ginger-garlic paste. Add chicken and mix well until it turns pale. Now add fennel powder, cover and allow to cook for 20 minutes. Then remove the lid, mix and and cook until it become dry. Serve with plain rice, sambar rice or biryani.

OKRA (LADIES FINGER) CURRY

Required:
Okra-6
Onion- 1 medium sized
Green chilly-2
Cumin-1/4 tsp
Turmeric powder-1/4 tsp
Ginger-1 cm piece
Tamarind extract-1 tsp
Coconut milk-3 cups
Salt to taste

Preparation:
Cut okra, green chillies and onion. Cook with water until it become soft. Add turmeric powder, tamarind extract,ginger-cumin paste.Add salt and coconut milk. Allow to boil for another 2 minutes. Season with mustard seeds and curry leaves.

Tuesday, February 24, 2009

TOMATO CURRY

Required:
Country Tomato-1
Tomato-2
Small onion–100 gms
Oil–2tsp
Mustard–2 pinches
Ginger–1 cm Size
Cumin seeds–1 pinch
Coconut milk–½ cup
Green Chilly-1
Chilly powder-1/2 tsp
Turmeric Powder–2 pinches
Salt to taste

Preparation:
Chop onion and green chilly. Heat a pan and put whole tomato and roll over with a spoon. After the skin starts peel, remove from flame and cool. Remove the skin and cut into small pieces. Heat oil in a kadai and splutter mustard and cumin. Sauté onion, ginger and green chilly.
Now add the tomatoes and mix well. Add salt and turmeric powder. Allow to cook for 1 minute. Now add chilly powder and coconut milk. Cook for 2 minutes and serve with White rice.

BITTER GUARD CRISPIES

Required:
Bitter guard-3
Medium sized Lemon–2
Salt to taste
Oil–to fry

Preparation:
Slice bitter guards into thin slices. Mix with salt and lemon Juice. Mix well and keep for 1 hour. After 1 hour dry in sunlight until it become crisp. It may take 2 to 3 days to dry. Take from sun and keep in shade for 20 minutes and store in air-tight container. Fry whenever need and use.

Thursday, February 19, 2009

BRINJAL CHUTNEY

Required:
Brinjal -2
Green chilly -2
Tamarind – 1 small piece
Salt to taste

Preparation:
Cut Brinjal into one inch pieces and cook in idly cooker for 3 minutes. Grind with Salt, green chilly and tamarind.

VEGETABLE CURRY

Required:
Carrot-1
Brinjal-1
Potato-1
Tomato-1
Chilly powder–¾ tsp
Coriander–½ tsp
Turmeric powder–¼ tsp
Tamarind–1 gooseberry size
Big onion–1
Coconut milk–1 cup
Oil–1 tbsp
Mustard seeds, salt–as per need
Garlic–½ bulb

Preparation:
Chop the onion. Dice tomato and Brinjal into 1 inch pieces. Chop the carrot and potato. Keep pan in the flame, heat oil and splitter mustard, in low flame sauté onion and garlic for 1 minute add carrot and potato. Sauté for another 1 minute. Now add brinjal and tomato.

Mix until Brinjal changes brown. Now add tamarind extract to the pan and add, chilli powder , coriander powder and turmeric powder. Add water salt and allow to cook for 10 minutes. Finally add coconut milk and remove from flame. Serve with white rice.