Monday, February 22, 2010

CABBAGE KOOTU

Required:
Cabbage-250 grams
Onion-1 big sized
Green chilly-2
Moong dal-3 tbsp
Chilly poeder-1/4 tsp
Garlic-2 cloves
Cumin seeds-1 pinch
Tamarind-1 very small piece

Preparation:
Spread moong dal, green chilly, onion in a pan and finally spread cabbage. Add required water and cook until cabbage becomes soft. Grind chilly powder, garlic, cumin seeds and tamarind. Add salt and the ground paste. Allow to cook for a minute and Serve as side-dish with rice.

Sunday, February 21, 2010

PRAWN FRY-1

Required:
Prawn (2 inch sized)-20 numbers
Chilly powder-1 tsp
Turmeric powder-1/4 tsp
Ginger garlic paste-1/4 tsp
Salt to taste

Preparation:
Mix all the ingredients except prawn to make a paste. Clean prawn and marenate with the paste. After 15 minutes fry in a fry pan in hot oil. Prawns should half immersed in oil. When done on one side turn and fry the other side.

Saturday, February 20, 2010

BREAD OMELETTE

Required:
Bread-8 slices
Egg-4
Small onion-6 numbers
Green chilly-2
Salt water to taste
Fresh coriander-1 tsp

Preparation:
Beat egg with finely chopped onion, green chilly, fresh coriander and salt water. Cut out the centers with any sharp edged bowl. Heat a pan and place the bread slice with center removed. Cook in medium low flame. Pour some egg in the center. Now place the center piece and press lightly. Turn over to cook the other side. Serve hot with tomato ketch-up.

Variation:
1.Finely chopped mint can be added to the egg.
2.Big chilly (less hot variety light green chilly) can be added for good taste.
3.Yellow, green and red bell peppers can also be added to make a colorful omelette.
4.Omit coriander and add curry leaves.
5.Pour little amount egg in a pan and place whole slice over the egg and pour some more egg over the bread. When one side is cooked turn over to cook the other side.

Friday, February 19, 2010

RED CHILLY THICK COCONUT CHUTNEY

Required:
Coconut scrapping-1/2 cup
Chilly powder-1/2 tsp
Tamarind-1 small piece
Salt to taste
Cumin seeds-2 pinches

Preparation:
Grind all the ingredients without water or if needed sprinkle very little water. Serve with rice or porridge.

Thursday, February 18, 2010

GREEN GRAM PORRIDGE

Required:
Rice-1 cup
Green gram-1 cup
Fenugreek seeds-1/4 tsp
Onion-10 small sized
Garlic-1 bulb
Salt to taste
Thick coconut milk-1/2 cup

Preparation:
Cook rice, green gram, onion, garlic and fenugreek with 12 cups of water. After cooked well add required salt and thick coconut milk. Serve with red chilly thick coconut chutney / thenkai thuvaiyal or onion red chilly chutney/thuvaiyal.


Variation:
1. Coconut milk can be omitted and coconut scrapping can be added.
2. If you dont like onion, it can be omitted.
3. Drumstick leaves can be added to make a healthy porridge.
4. To this porridge 2inch piece cucumber, 3 ladies finger, 1/2 tsp fenugreek seeds and another 10 onion can be added to make healthy porridge. This is good for health specially during summer.