Spicy South Indian Recipes

Back with a Bang ! Chicken in Fresh Creamy Coconut sauce

2010-10-18T19:39:00.002+05:30

Here I am ! After wandering here and there (not physically) back to my blogging. Cannot get through it, its like a old friend of you, even if u ignore and get lost in this busy world it is always there for you. So I thought nothing can be so satisfying than sharing and writing about my food and experiences with what I cook. I have taken pictures of my recipes that I should post long before and now planning to write about it. Every Sunday morning breakfast in my Mom-in-laws house is the same for years. Dosa and Chicken cooked in freshly prepared coconut curry and we Love it :)

Ingredients:
Chicken - 1\2Kg cut into small pieces(with bones)
Onion - 1 Large diced
Tomato - 1 diced
Chili Powder - 1Tbsp
Turmeric powder - 1tsp
Coriander powder - 1\2Tbsp
Salt - to taste
Curry Leaves - 2 Strips
Cinnamon - 1 inch
Cardamon - 1
Bay leaf - 1
Fennel Seeds - 1tsp
Vadam - 1tsp (south Indian seasoning) optional
Coriander Leaves - Garnishing purpose

For Coconut curry:
Freshly grated coconut - 2cup
Ginger Garlic Paste - 1TBsp
Kas kas/White Poppy seeds - 1TBsp

Procedure:

Clean the chicken pieces and marinate the chicken with diced onion, tomato, chili powder,turmeric powder, coriander powder, salt and 1tsp of Ginger Garlic paste.
Cook the above marinated chicken in a pressure pan or cooker for about 1\2 hour in medium heat. Do not add water as chicken will leave sufficient liquid .
Grind the ingredients for coconut curry by adding some water into fine paste.
Heat 3Tbsp of oil in deep fry pan and add the fennel seeds,cinnamon,cardamon,bay leaf,curry leaf and vadam(optional).
Once the fennel seeds start to spilt and the cinnamon and cardamon starts to expand in oil, add the cooked chicken.Cook it for about 2-3mins in medium heat.
Add the the coconut curry paste to the dish and turn the heat to low. Allow it to cook for about 5mins and turn of the heat.Garnish with coriander leaves.
Delicious coconut chicken curry ready to get served with dosa, idli, roti, rice etc...

Creamy Fusilli Pasta

2010-02-06T17:56:00.015+05:30

Do you know what's good things about retail supermarkets? you get more options more choices to choose from...when you go there intending to buy say 5 products but ending in the bill counter with 15 products !!! (Shopaholic?) That's what happen to me 2 days ago. So we ended up in buying this new food item which we never used to prepare at home.

Hmm.. I have read somewhere that they really design the pasta (technically speaking) shapes. And this pasta variety called Fusilli can observe the sauce little bit more so your pasta can be saucy and juicy at every byte. Well I have tasted this pasta only few times at restaurants and started digging through net for recipe and couldn't find anyone matching my taste profile.. So I picked some main ingredients and started the recipe. Well ladies its all about how you want your food to taste so adjust accordingly and you never actually need special ingredients to prepare this dish. Buon appetito!

Ingredients:

Fusilli - 200gms
Onion Finely chopped - 1
Garlic finely chopped - 10 pods
Tomato puree-1/2cup
Tomato sauce - 3Tbsp
Red chili flakes - 2tsp
Cream - 1/2 cup
Parsley/Coriander for garinshing
Olive Oil
Salt to taste
Italian Seasoning - seasoning

Note: Add your choice of vegetables/chicken chunks if needed. Or just enjoy this simple version.

Procedure:

Fill a large heavy bottomed vessel/stockpot with water, bay leaf(options) salt and 2tsp of Olive oil.
Bring it to boil and add the pasta and keep stirring occasionally.
Cooking time- as per the instruction time mentioned in the pack. But that doesn't work for me. so you can taste the pasta and check if its done.
Once cooked drain the water. Keep it aside.
In a large skillet heat olive oil and add chopped garlic and onions and saute it for 3mins.
Add red chili flakes and saute for 1min in medium heat.
Add fresh tomato puree(heat oil in a pan add the tomatoes and some salt. Just leave it for 5mins in low heat. cool it and grind it to paste) and Tomato sauce, saute it for 3mins.
Cool it and grind it to smooth paste.
In the same skilled add the smooth paste and saute it for 1min. Add the Cream, stir well and leave it for 2mins.
Garnish the sauce with dry parsley (can easily get in supermarkets).
Now add the drained pasta and mix thoroughly.Add olives and Italian seasoning and serve immediately.

Rachel Allen's Best ever Chocolate Cake

2010-02-02T23:27:00.002+05:30

As I said, I have been trying to make use of Oven lately. I also started trying out cake and I am going crazy. Everytime I see some chocolate cake recipe in TV show or through surfing net.. I used to try the recipe and taste would be good but something would be wrong/missing. It would either crumble or bit sticky in your mouth...(No its not about measurements). Hmmm... So I saw this recipe done by Rachel Allen on a TV show and I started trying out. She also gave very good tips and tricks that makes a perfect chocolate cake. Try it and you will never get enough of it (Cake was gone in day :))

Ingredients:

Dark Chocolate - 125gm
Plain Flour - 200gm
Milk - 2Tbsp
Butter - 150gm
Castor Sugar - 150gm

Eggs - 3
BakingPowder - 1tsp
Baking Soda - 1\4tsp
Cocoa Powder - 1Tbsp

For Chocolate Butter Icing:

Butter - 75gm
Cream -1Tbp
Cocoa - 1Tbsp
Icing Sugar - 175gm
Vanilla extract - 1tsp

Preparation:

In a bowl mix the milk and chocolate and allow it to sit on top of the saucepan of simmering water. Heat until the chocolate is melted.
Beat the butter until very soft then add the caster sugar and continue to beat until the mixture is light and fluffy. Beat in the eggs, one at a time, then fold in the melted chocolate (do make sure the eggs and butter are at room temp otherwise it may curdle).
Sift in the flour, cocoa powder, baking powder and the bicarbonate of soda, and fold in gently to mix (Be sure you fold in the dry ingredients. DO NOT stir).
Pop in oven which is at 180°C (350°F) and bake for 25mins.
Remove the cake and allow to cool.
For butter icing, beat the butter, cream and vanilla until it is soft. Sift in the icing sugar, cocoa powder and beat continously.
Once it becomes light and fluffy, divide the cake and sandwitch with butter icing.
Dust chocolate powder on top of the cake.

Lunch pack - Lemon Rice and Bioled Egg Fry

2010-02-02T00:05:00.010+05:30

Staying all alone during weekend, kills me .Hubby got to work this Sunday (Has to be done occasionally). Every time he works on weekend, I try to prepare lunch for him and whoever joins him. First thing is he loves home food, Second they don't get proper food wherever they are heading to(they go far away from city). Since he like lemon rice over tamarind rice I used to prepare this regularly. This is the combination of my mom and athaya's(in-law) recipe. Athaya uses green chilies and roasted groundnut, Mom uses red chili without groundnut. So my recipe is with red chilies and groundnut. Confusing? lets go to recipe.

Ingredients:

Medium size Lemon - 6
Rice Cooked(Steamed or boiled and Drained) - 5cups
Dry Red Chili - 3
Groundnut - 1\2cup
Mustard seeds - 1Tbsp
Urad dal - 2Tbsp
Chana Dal - 2Tbsp
Curry leaves - 2strips
Coriander leaves for garnish
Salt
Oil

Procedure:

Cool the cooked rice by spreading in large tray.
Squeeze in 3 lemon juices(separate the seeds) and salt to the cooked rice. Mix thoroughly.Keep it aside for 4 - 5hours.
Heat sauce pan and add 2Tbsp of oil, once oil is heated add mustard seeds, urad dal and chana dal. Fry them in medium heat.
Once they turn to light brown in color, add curry leaves, split red chilies and fry for 1min.
Add the remaining 3 lemon extract and let it simmer for just 1 minute in medium heat.
Turn off the heat and add the Lemon rice mix to the rice .
Slowly mix in with the rice along with roasted groundnuts, taste it and add salt accordingly.
Garnish it with Coriander leaves.

Note: Please adjust the Ingredients quantity according to our taste buds.

Boiled Egg Fry:

Ingredients:

Hard boiled eggs - 5
Shallot or small size onion - 1
Garlic - 4 pods
Chili and coriander powder mix- 2Tbsp
salt
Oil

Procedure:

Hard boil the eggs and remove the shell.
Grind together - garlic, onion, salt, chili and coriander powder with little water to thick smooth paste.
Heat oil is a small pan and add the masala paste. In medium heat stir in for about 3mins. turn off the heat.
Cut the eggs to half and apply the paste on each half of the eggs.
Now heat 1Tbsp of oil in a fry pan, place the eggs on the pan in medium heat for about 3min and turn off.
Serve it along with variety rice or roti.

Reshmi Kebab

2010-02-01T12:24:00.017+05:30

Since we bought oven from my mom, I've been trying to make use of it mostly. That gave way to try and make some new dishes. We tasted this recipe in a restaurant near our home, instantly he loved it. For me it took time to get used to this dish since I am always used to have spicy chicken. Hubby gave a new perspective to have chicken even if its not hot and spicy. But I loved this one when I had second time, because its so rich and just melts in your mouth. Since then recipe hunting began and finally I ended up with this!

Ingredients:

Chicken boneless - 1\2Kg
Curd - 1cup
Cashewnut - 10
Cardamon - 4
Ginger garlic paste - 2Tbsp
Medium sized
Onion - 1
Cumin Powder - 2tsp
Kasturi/Kasoori methi crushed - 1tsp
Lemon- 1
Oil
Salt

Preparation:

Remove excess water from curd with the help of thin cotton cloth(Put the curd inside the cotton cloth and cover it. leave it for 5-10min)
Grind ginger garlic, cashew, cumin powder, Cardamon and Onion into thin smooth paste.
In a bowl, add the chicken pieces, curd, grinded paste, kasturi methi , salt, 1Tbp of oil and few drops of lemon.
Mix thoroughly,cover the chicken in marinade and refrigerate for overnight.
Preheat oven for 250 degree celsius,
Prepare the skewers by applying oil and place the chicken.
Grill the kebabs on both sides until done. Just before it is ready, sprinkle some sugar on both sides of kebab and allow it to caramelize for 1minute.
Serve it with mint raita and some cut onions.

Note: You can place some vegetable in between the chicken pieces so they don't get burned.

Red Carrot Halwa

2010-02-01T11:52:00.023+05:30

After seeing those thousands of food blogs, every single women in the world has passion for cooking for their family and dear ones. No matter what career we land into we still love cooking...its unanimous! . Those who has passion in cooking also has passion in photography, I mean I love to see my cooking results. We create such a wonderful recipe and we are so happy to share it with everyone. So this is what I conclude whoever we are wherever we are we all love to cook and share it. So if anybody lately thinking that you cannot cook or its totally out of your league, that's fooling around yourself . Just get in the kitchen and start creating your recipe. Happy cooking :) So this weekend my hubby was wandering around to complete all the pending works, so I thought I should treat with some sweet when he is back. He loves very few desserts and this one is his favorite. Here we get these red carrot which is special for halwa making. If not you can use the regular ones. I am making this halwa without milk. somehow me and my hubby doesn't like this dessert with milk, it would taste as milk sweet .

Ingredients:

Red Carrot - 5
Sugar - 1cup
Ghee - 5TBP
Cashewnuts - 10
Cardamon - 3

Procedure:

Peel the carrot and grate it.
In a fry pan, add 1 Tbp of ghee and fry Cashenuts, keep it aside.
Crush the cardamon and keep it aside.
In heavy non stick pan, add ghee and in medium heat stir the grated carrot.
As you stir in, water is separated from the carrot. Keep stirring for another 5min until all the water is evaporated.
Once water is evaporated and carrot becomes soft enough, add the sugar and keep stirring for about 10min in low heat.
Once you get the halwa consistency, sprinkle the crushed cardamon and cashews.
You can also serve it by sprinkling powdered almonds.
Enjoy just the halwa or with vanilla Ice cream. Yummy :)

Rajma Makhani - Rajma and Toor Dal cooked with Indian Spices

2010-01-07T17:06:00.006+05:30

I'm here after very long break...I was totally occupied with other stuffs last year. I hope its not too late to re-start with :)

Here goes my fresh start recipe...Ever since I prepared this dish , hubby loves it ;)

Ingredients:

Rajma - 1cup cooked and mashed coarsely
Toor Dal - 1cup cooked and mashed
Onion - 2 nicely chopped
Tomato - 1
GingerGarlic Paste - 2tsp
Green Chili - 2
Red Chili powder - 1tsp
Turmeric Powder - a pinch
Milk - 1cup (You can also replace with fresh cream)
Salt - to taste
Oil/Butter - 2Tbsp

Procedure:

Soak Rajma overnight or for 8hrs. Cook and mash coarsely.
Cook and mash Toor dal.
Heat butter in a kadai and add onions, green chilies. Fry for 2min.
Add Ginger garlic paste and saute it for 1min until raw smell goes away.
Add turmeric and red chili powder and saute for 1min in medium heat.
Add tomatoes and saute for 3-5mins until tomatoes are tender and get along with Onions .
Now add the mashed Tood dal and rajma . Add some water. Let it stay for 3-5min.
Add milk or fresh cream to the cooked dal. Allow it for 3mins.
In a separate pan, heat 1tsp of butter and add 2Tbp for chopped onions. Fry until brown.
Now add this fried onions to the cooked dal.
Serve it with Roti/chapati.

FIC Green Event

2008-09-18T23:47:00.020+05:30

Being as a part of a social community gives us chance to get know each other and discover new recipes and new people. I have just started to participate in the food events. And here goes my contributions for this month's 'FIC Green' hosted by sunshinemom I am re-posting my recipes as per the rules of the event.

Ridge gourd Curry: Peerkangai, known as - Ridge gourd or beerakayi in Telugu. Now this one is from my Mother-in-laws collections,this dish is very common in Andhra Pradesh. This very easy to cook and tasty.

Paruppu-Usili or Cluster Bean fry The guar bean or cluster bean which is known as kothavarangai in Tamil/ Telugu - Mattikaya/ Hindi - Guvar. This is my mom's dish and I know most of the Tamilians would be knowing about this dish . But there is a bit change in what we do it here.

Plantain Fry My In-laws has come down to see us, guess what.. I am enjoying the Andhra special food,ummm..yummy and spicy. All that she cooks are authentic Andhra dishes and the flavors may be little different according to our taste. I missed few of her dishes but I got this one. She knows how to cook fast but delicious. This going to be very simple and fast to cook.

Ventakkai/Okra Fry Another favorite vegetable in my list is lady finger, which I can have it any form. Unfortunately I do not know many dishes with lady finger except fries and sambar. But still I am not getting bored with okra , how much ever I intake. This is original SouthIndian style of preparing okra which anyone can prepare in just 10-15mins. Happy Cooking!

Mint-Onion Chutney

2008-09-18T23:47:00.019+05:30

I love this chutney which very well goes with crispy Dosa. This chutney was my mouth-watering dish during my childhood and yes even now, but nothing can beat my mom's flavor. Since my husband is too much attracted towards groundnut chutney and Hot Red chili-onion chutney , I hardly make this chutney. Since he was heading to a party, i got a chance to prepare and I love to cook for me :-)

Ingredients:

Onion - 2
Tomato - 1 small
Green chili - 3
Ginger - 1\2inch
Mint leaves - 1bunch
Oil Seasoning
Curry leaves
Mustard and white lentil/urad dal - 1tsp

Procedure:

Heat 1Tbsp of oil and saute the mint leaves for 3min and cool it.
Heat 1Tbsp of oil and saute onion,green chilies and ginger for 3min.
Add tomato and fry for 2mins until it becomes tender.
Allow all the ingredients to cool and grind them. Add very less water if necessary.
Heat oil and add mustard seeds,urad dal and curry leaves.
Add the seasoning to chutney.
Serve it with Idli or Dosa.

Bottle Gourd with Spicy Bengal Gram Curry - Surakkai kootu

2008-09-18T23:47:00.018+05:30

Quite simple and time saving dish and goes well along with rotis, bread and rice. I am not a big fan of this bottle gourd but i cannot deny that it helps me in saving my cooking time. But yes it sounds delicious with white rice with ghee and papad.

Ingredients:

Bottle Gourd - 1
Split Bengal Gram - 1cup
Onion - 1
Tomato - 1 (Optional)
Green chili - 3
Coriander Powder - 4tsp
Curry leaves - 1strip
Mustard seeds - 1tsp
Lentil (or)Vadagam/Seasoning balls - 1tsp
Oil

Procedure:

Boil the bengal-gram, mash a little bit and keep aside.
Peel and finely chop the bottle gourd and keep aside.
In a deep vessel add little water and cook the onion, green chilies and bottle gourd.
Or cook all the vegetables in pressure pan for 2 whistle.
Now add the mashed split bengal-gram/chana dal and bring it to thick consistency.
Heat oil in a pan and add mustard seeds/Lentil or urad dal and curry leaves. Add it to the thick curry.
Add 1Tbsp of ghee and remove it from the flame.
Serve it with white rice or roti.

Puri n Potato Onion Curry

2008-09-06T23:17:00.008+05:30

Puri and Potato Onion curry has been in our menu for every weekend, cu'z my hubby loves this breakfast of course me too. Those who are not familiar with puri, it is a kind of bread made up of wheat flour, kneed along with water, salt and deep fried in Oil. It is one of the regular breakfast in South India. And the potato Onion curry is a perfect companion with puri. Since it is quick breakfast and takes hardly 10min I don't hesitate to prepare this puri n potato Onion curry.

Ingredients:

For Puri Dough:

Wheat flour - 2cup

Oil - 2Tbsp

Water and salt accordingly

For Potato Onion Curry:

Potato Large - 2

Onion - 3

Green chili - 3

Turmeric powder - 2tsp

Curry leaves - 1strip

Mustard - 1tsp

Urad dal and Chana dal - 1tsp

Salt to taste

Procedure:

Puri:

A small tricky is needed to prepare puri dough, add water to dough just what is needed and do not make it too loosy or dry.
Add oil and kneed the dough so that it is not dry. Just prepare the dough half-an-hour before you prepare the Potato Onion Curry.
Make small balls with the dough, with 1tsp of oil press the dough into medium thick(3mm thick) circles
Heat 1cup of oil in deep fry pan and fry it in high flame, turn the other side and fry for 4sec.

Potato Onion Curry:

Boil the the potato and peel off the skin. Allow it cool , mash the potato and keep it aside.
Heat oil in a fry pan, add mustard, urad dal, chana dal, curry leaves and turmeric powder.
Add the Onion, green chilies and fry it for 5mins in medium flame.

Add the mashed potato and add 1\2 cup water. Cook it for 5-8mins.

Serve it with hot Puri.

Ventakkai or Okra Fry / Lady Finger fry

2008-09-06T23:03:00.007+05:30

Another favorite vegetable in my list is lady finger, which I can have it any form. Unfortunately I do not know many dishes with lady finger except fries and sambar. But still I am not getting bored with okra , how much ever I intake. This is original SouthIndian style of preparing okra which anyone can prepare in just 10-15mins. This would be my contribution to "FIC GREEN: hosted by sunshinemom .

Ingredients:

Okra or lady finger - 1\2kg
Onion - 3
Red chili powder - 1
Tsbp Coriander powder - 1-1\2Tbsp
Curry leaves - 1strip
Mustard seeds - 1tsp urad dal -1 tsp

Procedure:

Heat oil in a fry pan and fry the okra for untill almost all the stickness disappears. Keep it aside.
Heat oil in the pan and add the mustard, urad dal and curry leaves.
Add the Onion and saute it for 3min until it becomes transparent.
Add the red chili and coriander powder. Fry for 2min.
Add the okra and cook it for another 5min.
Server it with white rice or roti.

Paneer Butter Masala or Cottage Cheese gravy

2008-09-06T22:31:00.006+05:30

I am so choosy about my food, I like the food with some particular style for example: Paneer. I take paneer only in these Curry style. So I tend to try out different styles in making it. My earlier version in here . This dish is very rich in its ingredients like milk, saffron and fresh cream, so it is thick and creamy and yes delicious.

Ingredients:

Paneer - 200gms
Onion - 2
Ginger garlic paste - 2TBsp
Tomato puree - 1cup (Home made)
Red chili powder - 1Tbsp
Coriander powder -1 tsp
Cumin powder - 1tsp
Garam Masala - 1Tbsp
Milk - 1cup
Coriander leaves - 1Tbsp chopped (Optional)
Saffron - 1tsp
Butter - 4Tbsp
Bay leaf - 1
Cinnamon - 1inch
Salt to taste

To grind: Cinnamon - 1inch Clove - 2 Grated coconut - 3Tbsp Poppy seeds - 2Tbsp

Procedure:

Dry roast the cinnamon and cloves, grind it to fine powder.
Heat 1Tbsp of oil, roast coconut and poppy seeds separately and grind to fine paste with little water.
Mince the onion and keep aside.
Heat butter in a deep pan, add the bay leaf, cinnamon and add the minced Onion. Saute it for about 2mins.
Add ginger garlic paste, saute it for 1min.
Add all the masala powder from red chili powder to garam masala. Fry it for2mins.
Now add the grinded powder i.e cinnamon and cloves powder and coconut and poppy seeds paste.
Cook it for 3mins until all the raw flavor disappears.
Now add the tomato puree and cook it for 5 -8 min.
Finally add the paneer and milk. Cook the gravy for about 5-10mins till you get the thick consistency.
Add the saffron mixed in warm water to the gravy.
Garnish it with Fresh cream.
Serve it with Indian bread i.e roti or paratha.

Home made tomato puree:

Heat 1tsbp of oil and add 5 tomatoes with half cup of water and cover it.
Cook it for about 15mins.
Allow it to cool, remove the outer skin and grind it to fine paste.

Hot n Hot Ginger Thoku or Pickle

2008-09-06T22:03:00.008+05:30

I know ginger is used to add flavor to almost all the spicy dishes. But my mom used to make this ginger thoku or pickle, which goes well with all the dishes. Easy to prepare and healthy. This is my second contribution to "Long Live the Shelf" hosted by Roma.

Ingredients:

Ginger - 50gm

Red chili -7 or 8

Tamarind - lemon size

Urad dal - 2Tsp

Procedure:

Heat 2Tbsp of oil and roast the chopped ginger for 5-10min until all its juice get dried out.
In same oil, roast the red chili and urad dal separately. Cool it.

In a mixer add the tamarind and red chili.
The add the ginger and then add the urad dal. Add very little water may be 2Tbsp.
Heat the oil and saute the ginger thoku or ginger pickle for 2-3mins.

Cool it and refrigerate.

Beetroot Thalipu or Spicy Beetroot Salad - Indian style

2008-09-06T21:30:00.006+05:30

I am not a big fan of beetroot but still doesn't want to ignore it. Since it goes well with curd rice, I always prepare once in two weeks. Again there are different styles in preparing the beetroot thalipu or spicy beetroot salad. I am showing you the typical Andhra style.

Ingredients:

Beetroot - 2
Red chili powder - 1tsp
Coriander powder - 2tsp
Roasted split gram or Potukadalai - 1Tbsp (coarsely grinded)
Garlic cloves - 5 (Optional)

Seasoning: Mustard seeds - 1tsp Urad dal - 1tsp Curry leaves - 1strip

Procedure:

Peel the beetroot and chop into small pieces, steam and drain the excess water . keep it aside.
Heat oil in a fry pan add mustard,urad dal, curry leaves and saute it for 30sec.
Add the chili powder and coriander powder saute it for another 30sec.
Add the beetroot and fry it for 1min.
Add the garlic and roasted split gram powder. cook for 1min .
Garnish with curry leaves.
Serve it with curd rice or Roti.

Dry Fruit Banana Shake

2008-09-06T19:55:00.005+05:30

People from Chennai, India would definitely know about "FRUIT SHOP ON GREAMS ROAD " which is famous for their innovative fruit shakes and fresh juices. When we were in Chennai, I always go there on weekends spend some quality time with my family, enjoy the uniqueness of every juices and shakes. So why am I describing all these...uhmmmm My in-laws were here last month and my father-in-law used to have banana after every meal and we always have bunch of bananas at home. So when i saw so many bananas , though of trying out some shake with bananas and this banana shake came out of it. It had the similar flavor of one of shakes what I used to have in "Fruit SHOP".

Ingredients:

Banana - 1
Milk - 1cup
Dates - 4 or5
Fig - 4
Cashews - 8
Badam - 5(peeled)
Honey - 1TBSP
Icecream - 1scoop

Procedure:

Peel of the banana and grind the dates, figs with banana in a mixer.
Add milk,cashews, Badam and finally add icecream.
In a glass powr the honey along the sides of glass and server this shake. Enjoy!

Note: Adjust the ingredients according to your flavor and consistency.

Radish or Mooli Paratha

2008-09-06T19:30:00.006+05:30

When I was planing what to do for weekend breakfast and I remembered one of my friend used to do Mooli or Radish paratha. I was not so clear of her recipe but tried out my own style and it came out really well than I expected.

Ingredients:

Radish - 1
Ajwain - 1tsp
Red chili powder - 1tsp
Garam Masala - 1tsp
salt to taste
Oil
Wheat flour - 2cups

Procedure:

Prepare the dough for paratha - In a large pan add the wheat four, salt and water and kneed the dough until it comes to soft, non-sticky consistency.Keep it aside.
Now grate the radish and heat oil or butter in frying pan then add ajwain and radish, saute it for 3min.
Add the red chili powder, garam masala powder and salt to taste. saute until all raw flavors evaporate. Allow it to cool.
Now take small lemon size of the dough, roll into small balls and press a little bit, now add the radish or mooli filling for about 1Tbsp to the center of the pressed dough.
Take the dough on all the sides and cover the radish filling. Remove excess dough.
Roll into small balls again and press it.
Heat ghee or oil in frying pan and cook the paratha for 20-30sec and turn over. Fry the paratha until it becomes golden brown in color.Add ghee if necessary.
Serve it with pickle or onion raitha (yogurt with salt and chopped onion).

Authentic Andhra Chicken Fry

2008-08-05T10:42:00.005+05:30

Again this is a simple but delicious recipe from my in-law. My husband loves this fry. This tastes really good with white rice and pappu pulisu combination.

Ingredients:

Chicken - 1\2kg
Onion - 2
Tomatoes -2
Ginger garlic paste - 2Tbsp
Red chili powder - 2Tbsp
Coriander powder - 2 1\2Tbsp
Curry leaves - 2strip
Mustard seeds - 1tsp
Cinnamon - 1inch
Bay leaf - 1
Clove -1

Masala Powder:

Coriander seeds - 3Tbsp

Black Pepper - 2Tbsp

Poppy seeds(kaskas) - 4Tbsp

Cinnamon - 1inch

Preparation:

Dry roast the coriander seeds, black pepper, poppy seeds, cinnamon. cool and grind as fine powder
In a large bowl or pressure pan add 1glass of water and add chicken, red chilli powder, coriander powder, Onion and tomatoes.
Cook untill the chicken becomes very soft.
Heat 3Tbsp of oil in large deep tawa or pan and add mustard seeds, cinnamon, bay leaf, curry leaves, ginger garlic paste, saute it for 2mins in medium flame.
Add the cooked chicken and add the grinded masala powder with little bit of water(when you cook the chicken in pressure pan, it will leave some water)
Cook until the water is drained and the chicken becomes as dry consistency.
Serve it hot with white rice or roti or bread.

Plantain Fry - Aratikai Pittu

2008-08-05T10:24:00.006+05:30

My In-laws has come down to see us, guess what.. I am enjoying the Andhra special food,ummm..yummy and spicy. All that she cooks are authentic Andhra dishes and the flavors may be little different according to our taste. I missed few of her dishes but I got this one. She knows how to cook fast but delicious. This going to be very simple and fast to cook. My contribution to "FIC GREEN" hosted by shunshinemom

Ingredients:

Plantain or Aratikai(Vazhakai) - 2
Finely Chopped Onion - 2
Garlic - 10cloves finely Chopped
Green Chili - 3

Seasoning/Tadka:

Mustard seeds - 1tsp
Urad dal - 1tsp
Turmeric - a pinch
salt to taste
Oil

Preparation:

Peel the thick skin of plantain and cut into small pieces.
In a large bowl add little water,salt and cook the plantain, Mash a little bit and keep aside.
Heat oil in sauce pan and add mustard seeds, urad dal(wait till they split), curry leaves, green chillies and turmeric powder.
Add Onions and Garlic and saute it till they become tender.
Add the plantain, in medium flame fry it for 3mins.
Serve it with Roti or Sambar rice.

Mommy's Treat

2008-08-01T22:00:00.009+05:30

Since May I have been traveling here and there and I had chance to visit my Mom's home. I am so obsessive to seafood that I cannot resist myself. My Mom always cooks seafood whenever I go home.So here goes some of the dishes she prepared for me.

Mouth Watering spicy Fish fry

Crispy Prawn-65.... yummy

Spicy Prawn Masala, very delicious with white rice...

and Fish curry, chicken gravy, sambar,rasam and finally thick homemade curd...hmm...really missing my Mom's food. I know almost all those away from home will feel the same... Love you Mom...

Got a Long Break

2008-07-24T18:17:00.005+05:30

Hey everyone... My Brother-in-law and his Family has come down to India for 3months and we were soo busy accompanying them for shopping..etc..etc...So I couldn't keep in touch with blog for quite sometime.. and here I am back with full gear :-)

I had a very special relation with my brother-in-laws kid(2 yrs old) Pragya. She used call me MEME (actually Binny in Telugu) since she didn't get the full word she called me "MEME". Everytime she sees anyone, she just grasps just like that their mannerisim and their words.. soo lovely... I used to play with her a lot like kid...and whenerver I try to hide some choclates or something from her... I tell her to watch my hands and would say "Magic Magic" and just throw it without her knowledge and tell her "Kaka eduthiti poyedichi" (Crow has taken away).

When I first told her, she just tried to believe my words.. but the second time, yep she got it ..

You know she had keys in her hands and she started telling "kaa kaa" and did exactly the same I did for her :-)

It was like heaven when u have babies at home...watching her doing things in her own way... trying to speak with us in her language...asking us to hug her...need to kiss her if she gets hurts...keeping my hair along her head and telling "meme baby Juttu"....wants to hold our hands and climb the stairs...sometimes wants me to bath her...she is just 2 yrs but still she wants mehindi like any other girl and showed her hand for 1\2hr (I know its unbelievable)...want me to sleep with her and sing to her "chanda mama rara" ...needs separate place for her whenever she travels in car or bus or auto telling "I sit down I sit down"... And atlast when I was leaving her she started crying in the car and keep on calling me with her "meme kucho..meme come".

she looked back in the car when she noticed that I am not coming with her she started again crying "meme come meme come" and tried to come out of the car along with her Mom...

Not sure when I will see her back may be after 3yrs or 4yrs...don't know if she will remember me like this...

Missing you Pragi....

meme

ChatPata Sweet Potato - Easy Cooking

2008-05-07T19:26:00.003+05:30

Sweet Potato is one of my childhood favorite, as often Mom used to steam and serve. But my Aya (Grandmother) does a different dish with sweet potato. During school days whenever we get annual holidays, we head to our native village where my Aya used to prepare this dish for the Rice field workers. Once the dish is prepared we take some quantity for us without anyone knowledge ;-)

Hmm... for along time I haven't ate the dish because no one lives there now and no occasion has come to prepare this dish. Even now my Mom used to steam the sweet potato but have not prepared the dish. So When I saw the sweet potato at the market thought of preparing the dish..

Ingredients:

Sweet Potato - 5
Salt - 1tsp
Red Chili Powder - 1Tbsp
Coriander Powder - 2Tbsp
Mustard seeds - 1tsp
Urad Dal - 1tsp

Procedure:

Clean and steam the sweet potato.
Cut into small pieces
Heat oil in a pan and add mustard seeds, urad dal , when they start to split add the sweet potato.
Add red chili powder and corainder powder, saute it for few minutes.
Serve it hot.

Hot n Spicy Mango Dal - Easy Cooking 1..2..3...done

2008-05-07T17:48:00.003+05:30

Every time the mango season comes, I put on extra few pounds.... I looove Mango( Thought I need a rythym) . This is once again adopted from my Mom, she used to prepare the dish and add a tsp of ghee...hmmm... always yummy... what do you say?

I really loved the texture of this mango,

Ingredients:

Raw Mango - 1
Toor Dal or Tuvaram Paruppu - 1cup
Onion - 1
Tomato -1
Red Chili Powder - 1Tbsp
Coriander Powder - 2Tbsp
Mustard seeds - 1tsp
Urad Dal - 1tsp
Curry leaves - 1strip
Ghee - 1Tbsp

Procedure:

Peel the mango skin and cut into small pieces.
Cook the dal and add the cut mango, chopped onions, chopped tomato, salt, red chili powder, corainder powder .
Add enough water and cook the dish for 10min till mango is cooked.
Heat oil in a pan and add mustard seeds and urad dal, once they split add curry leaves.
Pour a Tbsp of Ghee, Serve it hot with white Rice or Roti.

Tip: Choosing Mango for this dish - Mango should not be sour or sweet..., If it is sweet or soo sour add red chili powder 1\2Tbs extra to settle down the sourness and you can also add a lump of Jaggery to get rid of sourness.

Easy Vegetable Briyani Ver-2

2008-05-05T08:12:00.011+05:30

Being in Hyderabad, does any can say you don't like briyani? No way. We both love spicy briyani and we always love to have Paradise Briyani which is very famous in Hyderabad. But I am not going to write about DUM briyani here. I am not so expertize in preparing DUM briyani, So I prepared a regular vegetable briyani in my MOM's style. By adding all the spices and the correct ingredients it turned out excellent.

One thing that you should note in briyani is, the rice should not be overcooked and make sure that you are not add more water,it becomes sticky then. I prepared this Saturday when my hubby went to office and when he came home, he just straight a way came to the kitchen because of its flavors. Guess what he gave a 10/10 score for this dish ;-)

I always like to prepare briyani, because its very simple, just put all the ingredients cook and delicious briyani is done.

Ingredients:

Basmati Rice - 1 1\2cup
Onions - 2
Tomato -2
Ginger Garlic paste - 3Tbsp
Mint/Pudina leaves - 1bunch
Carrot/ Beans/ Potato - 3/4Cup
Green peas - 1/4cup
Red chili powder -1 tsp
Green chilies - 2
Sambar powder - Homemade (Combination of red chili powder and coriander powder) - 2Tbsp
Cardamon - 2
Cinnamon - 1inch
Bay leaf - 1
Clove -2
Star Anice/Anaspuvu - 1

Procedure:

Soak the green peas for about 1\2 hour.
Soak the basmati rice in water for about 10min. (Definitely NOT more than that)
Heat the pressure pan with 3Tbsp of oil and add all the spices from cardamon to Star Anice.
One you get the flavors add onions, green chilies and saute it for 2min.
Add the mint leaves and saute it for another 1 mins
Add Ginger garlic paste and saute it for 2mins to remove the raw smell.
Add tomatoes and fry it for another 2mins until it turns out tender.
Add the green peas saute it for 3mins and add all the other vegetables together forming 3/4 cup.
Saute it for 2mins in low flame
Add 3 cups of water,close the vessel and bring to boil, let the vegetables be half cooked .
Drain the water and add the Basmati rice.
Close the pressure pan with whistle and Cook it for 10mins in LOW flame.
Serve it with raita.

You may also like other Rice Varieties, or try some special south Indian Veg Curries

or Light Tiffins or Hot n spicy Veg fries .

Body Cleansing Carrot Juice

2008-05-05T07:43:00.005+05:30

I like to have carrot as it is but not more than 1. One of friend once told that to take carrot juice since it cleans your abdomen, so she suggested me take in the early morning with empty stomach.

I was taking the carrot juice for nearly 3years, now again trying to continue all the good food habits .

Some of the good results are:

Good intake of Vitamin A
Refreshes if you take in early morning
Have a clear and glowing skin.

Just peel the skin of 4 carrots and extract the juice with 1\2 glass of water, add 1tsp of sugar or honey and enjoy your day.

Vellam Dosa/Sweet Wheat Dosa/ Wheat pancakes

2008-05-05T07:18:00.005+05:30

After seeing chakka Adai from Jayashree,I can't wait to have vellam dosa (we don't get jack fruit here :-( ) since it was looking similar to sweet wheat dosa. This remembers my school days, when my brother and me always relished this dish as soon as we come home from school. Those days she used to prepare all kinds of snacks in the evening which now elapsed , since we grown up. So I though why don't I give a try and my husband liked the most.

Ingredients:

Wheat or Atta - 2cups
Vellam/Bellam/Jaggery - 1cup
Cardamon - 4
Oil/Ghee

Procedure:

Crush/grate the Vellam/Jaggery and dissolve in 1cup of water, filter it to remove the dirt.
In a vessel, add the Atta, dissolved Jaggery, 1 pinch of salt and crushed cardamon.
Beat it by adding little amount of water to form a dosa batter.
Heat the dosa pan and pour the dosa batter, add ghee and turn the dosa and cook for another 2-mins in low flame.
Enjoy serving to your kids.

Quick Oats Rava Dosa

2008-05-02T23:03:00.008+05:30

As every women I put on weight after marriage, I was no longer a diet conscious... shame on me...My diet and gym activities (yes true I used to work out regularly) went down or just NIL :-(
I tried out dead hard to be in diet, but every time I take a decision, I get a mouthwatering dish in front of me ; courtesy - Mom-in-Law. She is a very good cook. It has been 1year since I my marriage and finally I got into the race, yup I planned to be in diet and it worked out right way. Even though it was bit tough at first few weeks.... Now I completely cut down my dinner and have very like food or just fruits.

A simple technique for diet buddies, don't skip any meals or avoid completely rice or main course.
Eat, but healthy intake and take more fiber like wheat bread sandwich (No..No cheese) or 2 Roti (Don't enlarge your roti because it is just two) or take a bowlful of fruits except mango, banana and pineapple.
So here goes my diet schedule ,

Take heavy breakfast which includes protein rich food or just 3 Idlies or 2 roti and 1 cup of fat free boiled milk or I just take cornflakes with milk, badam, dates and honey...I make sure I have a complete breakfast.
Lunch - I make sure I include at least two vegetables are included for lunch and take less amount of rice with same amount of vegetables like any curries or side dish with less oil.
Evening snack - any fruits or fresh fruit juice without sugar or just 2 Marie biscuits or fiber biscuits with a cup of Tea , say NO to COFFEE .
Dinner - Try to take you dinner before 8pm, so you get enough time to get digested. Take fruit salad with honey or oats without milk called "kanji" or 1 roti with some fruits. Else try out this recipe also.

Last but not least I play badminton's everyday for at least 45mins. Suggestion- just being in diet won't make you to burn your fat, so do any cardio exercise or just go out for a brisk walk for 45mins.

So today I just gave a try for a healthy dish and it came out very well, you get the taste of the dosa but with less calories ;-)

Ingredients:

Oats - 1cup
Ravai - 1\4cup
Wheat - 3/4cup
Onion - 1
Green chillies - 2
Cumin seeds - 2tsp
Pepper - 1tsp
Oil

Procedure:

Dry roast oats and rava separatly.
Heat 1tbsp of oil and throw finely chopped onions and green chillies, saute it for 2mins, keep it aside.
With rest of they oil, add peeper and cumin seeds , allow it to split and remove from the flame.
In a bowl add all the ingredients.. oats, rava, wheat, salt, onions,green chilies, pepper and cumin seeds.
With enough water mix it thoroughly to form a uniform dosa batter.
Heat sauce pan and pour one bowl of dosa batter, pour 1\2 tsp of oil (suggested - Olive Oil)cook one side and turn it on the other side and cook it for 20 sec.
Delicious healthy oats dosa ready to be served .

Mor kuzhambu with Thayir Vadai

2008-05-01T19:53:00.009+05:30

At my mom's house we do not prepare thayir Vadai or Dahi Vadai separately.. whenever my mom does this dish she also prepares dahi vadai for us. So this is going to be a 2-in-1 dish. I was missing this for very long time. Also afraid that it is along process. But when asked for recipe to my Mom, it was so easy and quick and delicious :)

Ingredients:

Curd - 3cups
Toor dal or Thuvaram paruppu - 2Tbsp
Coriander seeds - 3Tbsp
Rice - 1Tbsp
Green chili - 3
Red Chili - 2
Ginger - 1Tbsp
Mustard seeds - 1tsp
Urad dal - 2tsp
Hing or asafoetida - 1pinch
Curry leaves - 1strip
Turmeric powder - 1\2tsp

Procedure:

Soak the toor dal, corainder seeds and rice for overnight or at least for 3hrs.
Finely grind the dal along with coriander seeds, green chilies, ginger and rice with enough of water.
Mix the curd along with grinded paste, add enough water and make it to form a uniform batter.
Heat oil in a deep vessel, add the mustard seeds, urad dal, red chilies and once they start to split add curry leaves.
Add this curd mix, turmeric powder and keep stirring in normal flame. DO NOT STOP stirring, it will form curdle if you stop.
Once it forms a thick consistency, remove it from the flame.
Garnish it with coriander leaves.
Serve it with white rice.

Do check the Medhu Vadai recipe here
You can omit onions (optional) while you prepare Medhu Vadai. Prepare the Medhu vadai and soak it the Mor Kuzhambu for 1-2hrs and you got both the Mor Kuzhambu and Thayir vadai on your table.

Tip:

If you need to serve the dish instantly,and if you don't have time to wait 1hr....
A simple tip, once you fry the medhu vadai throw it into a bowl of water for 30sec and then soak it into the Mor Kuzhambu. Taste Guaranteed.

Myths about Global Warming

2008-05-01T13:03:00.006+05:30

I just want to write this post because each and every human being is responsible for what we have done to our Earth today.If you take past 60 years, we humans have developed a lot and become so sophisticated by our life style... we have made great changes and yes, we also made terrible changes to our earth also.

I am not going to start a rally or any event to bring awareness here, but I can spread some of the myths to our people.

A small introduction of how the earth reflects and protects us from sun rays. Earth atmosphere has a outer layer which is very thin in structure and when the sun rays comes into the earth, some of the rays are reflected back to the atmosphere. Ok sounds pretty simple, so what we have done to this now?

Increasing carbon-di-oxide emission to the atmosphere creates a thick layer on the atmosphere and hence when the sun rays touches the earth, as usual some of the rays needs to be reflected back in order to maintain the earth's temperature..But in this case, the sun rays cannot be reflected back because of the thick layer of the carbon-di-oxide which is covering the atmosphere.

So what happens next? the sun rays stays resulting increase in the earth's temperature.

Next cause is, Melting Artic and Antarctic sea ice....because of the changes in temperature. These sea ice were protecting the earth from rash temperature changes. Now if that starts to melt, which has already started, what could be the cause?

Raise in sea level, do you think ....so what? sea water doesn't reflect the sun rays...it observes it and hence there is going to be still much more rise in temperature level.
Most of the coastal areas will be in water i.e completely drowned in sea water.
More Tornado's, more storms, Irregular monsoon rains - agriculture will be affected.
Cyclones will become more intense, with larger peak wind speeds and more heavy precipitation.
The hill stations or coolest tourist spots which you would like to go, won't be cooler anymore, it will have just regular temperature or may be even hotter?
Cannot go out in the sun - Increase in sun burns and skin cancer.

If you see the weather events for the past 60years, 2005 is the most hottest year. You would have observed unexpected rainfall in Mumbai and how it drowned with 32inches of rainfall in just 24hours. This just an example that we observed through naked eye.

As a fellow citizen of earth, we are responsible for the cause and we are leaving NOTHING to our next generation i.e your children and your grand children. Don't misconception that all mentioned above will happen after 50year or so... they have already started and going to be still more intense in just 20 years.

We CANNOT stop of what is going to happen, but at least try NOT to increase the emission of carbon-di-oxide into the atmosphere. So that it will reduce at least 10% of the cause.

If you want to know how you can contribute or how to take action?
Please follow these or visit http://www.climatecrisis.net/takeaction/whatyoucando/index.html
or watch the documentery movie "An Inconvenient Truth"

Replace a regular incandescent or tungsten light bulb with a compact fluorescent or white light bulb, because white light uses 60% less energy than the regular one.
Clean or replace filters on your furnace and air conditioner
Fly less or not at all.
Get a less polluting car and use it less often.
Get more efficient refrigeration - fridges and freezers are on 24/7/365 and as a result use the most energy of any domestic appliance.
Reduce the amount of heating your house or office needs, use insulation, stop draughts, turn the thermostat down 1 degree.
Reduce water heating requirements, takes showers not baths, take normal showers, not power-showers, get a more efficient washing machine.
Get low energy light bulbs and turn them off when not needed.

As I am writing this blog I am feeling so guilty and hope you too will do. Lets pay a way and leave a place for our next generations to live and follow our thoughts.

Spicy Potato Onion Fry

2008-05-01T12:46:00.007+05:30

This again a Potato fry, which I love to prepare and to have. I love to have more onions in every dish I prepare, it gives you a sweet and crispy flavor.

Many people think that potato has lots of fat, truth is it is rich in carbohydrates and fiber which your body needs in a regular diet.

Ingredients:

Potato - 4 small
Onions - 2 Big
Curry leaves - 1Strip
Red Chili Powder - 1Tbsp
Coriander - 2Tbsp
Oil

Procedure:

Bake or steam the potato and peel the skin, Mash the potato or cut into small pieces,keep it aside.
Heat 4Tbsp of oil in a deep fry pan and add mustard seeds, urad dal nad curry leaves.
Once they start to split, add Onions and saute it for 2mins.
Add red chili powder and coriander powder and saute it for another 1mins to get rid of the raw flavor.
Add the potato, salt and turmeric powder.
Cook it and stir occasionally for 10min in low flame.
Serve it with sambar, rasam, curd or with roti.

Tip: If you want a crispy yet soft inside potato fry, just keep this fry in low flame. Stir in occasionally for 30min (Slow cooking always has better taste).

Kiddies Corner - Potato Fry

2008-05-01T12:43:00.005+05:30

I think I am very lucky, I am aware of both TamilNadu and Andhra dishes to experiment with the same ingredients, Courtesy - My Mom and my Mom-In-Law.

Everyone have a great love for potato fry, Every time my mom does it at home there wont be anything left for others. Me and my brother will have a great meal on that day. But my brother has becomes so health conscious now-a-days :(

Anyways I was there in Mettu (small village near Nellore,AndhraPradesh) and one of my relative was preparing this potato fry for her kid and it tasted delicious.This again a quick and easy dish to relish your time with cooking and serving.

Ingredients:

Potato - 4
Garlic - 6
Red Chili Powder - 1Tbsp
Coriander Powder - 2Tbsp
Curry leaves - 1strip

Procedure:

Peel the skin and slice down the potato into small thin (not so thin) pieces.
Heat oil in the skillet or fry pan and throw the potatoes.
In medium flame, saute the potatoes until is half cooked.
Add the red chili powder and coriander powder with curry leaves, saute it for 5min.
Serve it with sambar rice or curd rice.

Easy Boiled Egg Fry

2008-04-30T14:52:00.009+05:30

There are so many varieties of eggs dishes. Eggs are really rich in proteins that you can make your children to have it regularly at home.

This my mom's quick and easy dish. I always make this when I feel lazy and tired but still need some good side dish.

Ingredients:

Egg - 6
Red Chili Powder - 1Tbsp
Coriander Powder - 2Tbsp
or
Sambar Powder(Homemade) - 2Tbsp
Garlic - 8 cloves

I took this photo when the eggs started to cook.

Preparation:

Boil the eggs, cool it and remove the shells.
Cut the eggs into half and keep it aside.
Grind the red chili powder, coriander powder along with garlic with little water.
In a bowl, add these masala along with salt and little water and coat the paste on the eggs.
Heat 4-5Tbsp of oil and fry the eggs on one side in low flame for 5mins. Don't turn the eggs.
Serve it with white rice.

Chana Masala or Chole Masala

2008-04-29T12:51:00.005+05:30

This is basically a North Indian dish, which I always love to cook and serve. This can be served along with Indian Bread or roti or with White rice.

We South Indians adopted it and made it according to our taste. Its very easy to prepare just takes 30mins to prepare.

Ingredients:

Chick peas or Kondai Kadalai - 100gm
Onions - 4
Ripe Tomatoes - 5
Red Chili powder -1 Tbsp
Chana Masala - 2Tbsp
Ginger Garlic paste - 2Tbsp
Green Chillies - 3
Coriander leaves for Garnishing.
Cinnamon - 1inch
Fennel seeds - 1Tsp
Cloves -1
Dry Bay leaves - 1

Procedure:

Soak the chick peas in water for about 8hrs or overnight
Cook the chick peas and mash it coarsely if necessary.
Heat oil in a skillet and add cinnamon, fennel seeds, cloves and bay leaf and wait till you get the aroma.
Add finely chopped Onions and green chilies, saute it for about 2mins.
Add ginger garlic paste and saute it for another 1min.
Add finely chopped tomatoes and fry it for 2mins to make it tender.
Add chana masala and red chili powder and saute it for 1min.
Add the mashed chick peas with enough water. Cook it for about 3mins.
Garnish it with coriander leaves and chopped Onions.
Serve it with Roti or Naan

Poondu Kathirikai Poriyal - Garlic Eggplant Fry

2008-04-29T12:32:00.009+05:30

Kathirikai in Tamil, vankaaya in Telugu, baingan in Hindi, badane in Kannada. Again this was not my favorite vegetable during childhood, Mom had huge task in making us eat the vegetables. She prepares the dish with lot of Onions and mix it with white rice and makes us to eat this dish. Now this my favorites dish and doing it regularly at home because my hubby too likes it a lot.

Ingredients:

Brinjal/Eggplant - 5
Onion - 4
Garlic - 10cloves
Red Chili powder - 1Tbsp
Coriander powder - 2Tbsp
or Sambar Powder(Homemade) - 2Tbsp
Vadagam or mustard seeds and urad dal - 2tsp
Curry leaves - 1strip
Oil - 5Tbsp
Salt to taste

Procedure:

Heat oil in a deep fry pan, add the vadagam and curry leaves. wait till they split.
Add the finely chopped onions and garlic, fry for about 2mins till it turns transparent.
Add the brinjal and fry for about 2mins .
Add the red chili powder and coriander powder and fry it for another 30sec, till raw smell disappears.
Add little water to get for the brinjal to cook.
Serve it with white rice or with sambar rice or curd rice or with roti.

Paruppu Usili

2008-04-29T11:59:00.008+05:30

The guar bean or cluster bean which is known as kothavarangai in Tamil/ Telugu - Mattikaya/ Hindi - Guvar. This is my mom's dish and I know most of the Tamilians would be knowing about this dish . But there is a bit change in what we do it here. My husband comment was, ' I am very much satisfied as if I had an non-veg dish. Good compliment isn't it ;)

My Contribution to the event "FIC GREEN" hosted by sunshinemom

Ingredients:

Cluster beans - 1\4Kg
Red Chilies - 5
Onions - 4
Channa dal or kadalai paruppu - handful/1cup
Fennel Seeds - 2Tbsp (Tamil - Perunjeeragam /Telugu -Peddajeelakarra / Hindi - Variali / Kannada - Sompu)
Mustard seeds - 1Tsp
Urad dal - 2tsp

Procedure:

Soak the Channa dal for about 3hrs or overnight.
Finely chop the cluster beans and onions and keep it aside.
Grind coarsely the channa dal, red chillies and the fennel seeds with little water and keep it aside.
Heat oil in a deep fry pan and add mustard seeds, urad dal and curry leaves.
Once they split, add the finely chopped onions and fry till they turn transparent.
Add the grinded masala and stir occasionally without forming lumps, once it is half cooked.
Add the chopped cluster beans and salt, cook it low flame for about 10mins.
Serve with white rice or with Roti.

Variety Rice/ Rice Upma ver 2

2008-04-29T11:43:00.005+05:30

I literally don't know the actual name of the dish but lets call it as sister of rice upma.

Ingredients are the same as of rice upma, but methodology is different. Its very easy and quick dish, so bachelors can make use of it.

Ingredients:

Rice - 1\2cup
Paasi paruppu or yellow moong dal - 1\2cup
Red Chillies - 3
Urad dal/Ulutham paruppu- 1Tbsp
Channa dal/paruppu - 2Tbsp
Mustard seeds/ kadugu - 1tsp
Curry leaves - 1strip
oil - 1Tbsp

Procedure:

Dry roast the rice and moong dal in a pan for 1min in low flame and keep it aside.
Heat oil in the pressure pan and add mustard seeds, urad dal, Channa dal, wait till they split and the dal becomes light brown in color.
Add the curry leaves and red chillies.
Now add 21\2 cups of water to it and bring to boil.
Add the roasted rice and moong dal with salt and cook it for about 5mins.
Serve along with pickle or any veg gravy.

Pakarkai Kuzhambu/pulusu or Bitter Gourd with Tamarind Sauce

2008-04-28T15:40:00.005+05:30

Most of the people don't like Bitter gourd or pavakkai because of its bitterness.

But believe me, its very good for heath and if it prepared in the right way, you are going to love it.Try to use fresh tamarind for this dish and it is again a regular menu in all the south Indian families.

Ingredients:

Bitter Gourd/Pakarkai - 2
Tamarind - 1cup
Onion - 1
tomato - 1
Garlic - 10cloves
Curry leaves - 1strip
Vadagam - 1Tbsp
Jaggery or Vellam or Bellam - 2Tbsp
Gingerly Oil - 5Tbsp
Sambar Powder - 2Tbsp (or)
Red Chili Powder - 1Tbsp
Coriander Powder - 2 Tbsp

Procedure:

Soak the tamarind in 3cups of water and extract the pulp
Heat 5Tbsp of gingerly oil in the deep pan and fry the pavakkai till it becomes tender and have cooked, remove and keep it aside. This will help to remove the bitterness.
In the rest of the oil add vadagam, curry leaves, allow them to splitter.
Add garlic, onions and fry for 2mins till they become transparent.
Add the tomato and fry for another 1min till it becomes tender.
Add the sambar powder or (red chili and coriander powder), fry for 30sec.
Add the tamarind pulp, cook it under low flame till all the rawness goes away for about 15min.
Finally add jaggery and cook it for 5mins.
Serve it with white rice.
Omelet would go well with this dish, for veggies aviyal would go best.

MedhuVadai or Onion Vadai

2008-04-27T17:18:00.005+05:30

Vadai is a special dish which is prepared on every special occasion in south Indian family, which is made of Urad Dal. Vadai is taken along with any other traditional sweets like sakkarai pongal or with payasam. As I told you earlier, people in Andra Pradesh take vadai along with chicken gravy or kurma.

Ingredients:

Urad dal - 2cup
Onion - 1\2cup
Green chillies - 3
Curry leaves - 2strip
Coriander leaves
Oil

Procedure:

Soak the urad dal for overnight or for 3-4 hours
Grind it with little amount of water, dough should not be loosen with water. so make sure while you add water.
Finely chop the onions, green chillies, curry leaves and coriander leaves.
Add the chopped vegetables to the Urad dal mixture, add salt accordingly.
Heat Oil in a pan in a low flame for about 5min
Wet your palm or you can use a thick plastic cover, wet it with water, and make round shapes .
Dip it in the oil, fry for 2min on one side and turn the other side and fry till they turn brown in color.
I cannot bring it to perfect round shape so, I just make it in my own shape.
Enjoy cooking :-)

Puliyodharai- Tamarind rice

2008-04-26T12:22:00.007+05:30

Most of rice varieties that we are following today are adopted from the villages of the south India like Puliyodharai, Tomato rice, Curd rice...etc. These type of rice we prepare is called as variety rice.

I have to tell you one thing at this time, each and every food that we prepare has its own version followed by the various of people around the world. Whatever I am blogging is one of the version.

Ingredients:

Rice - 2 Cup
Gingerly Oil - 4Tbsp
Tamarind - Handful
Red Chillies - 2
Turmeric Powder - 1tsp
Asafoetida - 1pinch

Grinding:

Coriander Seeds - 2Tbsp
Red Chillies - 3
Groundnut - 6Tbsp

Garnishing :

Channa Dal or Kadalai Paruppu - 2Tbsp
Urad Dal or Ulutham Paruppu - 2Tbsp
Curry Leaves - 1Strip

Procedure:

Soak the Tamarind in 3cups of water for about 3 hrs or overnight and get the sauce.
Cook the rice and allow it cool.
Heat oil in a deep pan and add 2 crushed red chillies, asafoetida, turmeric powder and tamarind sauce.
Cook the sauce in a low flame for about 15min or so till it thickens and the oil separates from the sauce.
Dry roast the coriander seeds and 3 red chillies, grind and keep them aside.
Dry roast the groundnut, remove the dry skin and grind it Coarsely, keep it aside.
Heat the 2Tbsp of oil in a pan and fry the Channa dal and urad dal until they turn brown in color, add the curry leaves and remove them from the heat.
Now in a large pan, mix the roasted channa dal,urad dal, curry leaves to the rice.
Add the tamarind sauce accordingly to the rice.
I recommend you to mix the tamarind sauce little by little to get your taste.
Add 3Tbsp or coriander, red chilli mixture.
Add the ground nut powder, mix thoroughly with salt accordingly.
Serve it with Onion as in traditional style or with eggs.

Pongal with Coconut Chutney

2008-04-22T17:21:00.007+05:30

Is anyone there who don't like pongal? especially in south India? hmmm... Ok I don't hear any :). Because almost all south Indians specifically each Tamil family make this dish regularly at their homes. The dish is rich in carbohydrates because of rice and rich in protein because of the dal we use and ofcource the favorite ghee for children.The dish is served with coconut chutney and with Ulundhu or Medhu Vadai.

Now coming to Andhra Pradesh, Medhu vadai is usually served with Chicken gravy, which I did not believe it for the first time until I saw my In-Laws made it. But that also goes good.

Ingredients:

Rice - 1\2Cup
Paasi paruppu or Moong Dal - 1\2Cup
Asafoetida or Hing or Perungayam - 1Tsp(Powered)
Cashews - 10
Cumin seeds - 1Tbsp
Black Pepper - 1Tbsp
Finely Chopped ginger - 1Tbsp C
urry leaves - 1 Strip
Ghee - 4Tbsp

Preparation:

In a pressure pan, add the rice and the dal with 3 cups of water with 1tsp of asafoetida and cook it for 5mins(preferably 6whistles).
Once cooked,you can also mash it lightly to make the rice and dal together.
Heat ghee in a pan and add the cashews, roast it in low flame till it becomes light brown in color.
Add cumin seeds and pepper, roast till u get the aroma of the spices and finally add the curry leaves.
Add the roasted ingredients to the cooked rice and dal.
Serve it with Coconut chutney with Medhu vadai.

Quick and Easy yet delicious Sorakaya Gravy

2008-04-22T16:52:00.006+05:30

This veg is called Surakai in Tamil or Dudhi,Lauki in Hindi or Sorakaya in Telugu or Bottle Gourd in English. Well, during childhood I used to get confused between the names of Surakai and Peerkangai (Ridge gourd) and I was not having any clues that how my mom used to prepare such tasty dishes.

Ingredients:

Surakai/Sorakaya - 1
Roasted groundnut - Handful
Red Chillies - 5-6
Oil
Turmeric powder - 1pinch
Vadagam - 1Tbsp (or)
Mustard seeds and Urad dal - 1Tsp

Procedure:

Peel the skin and cut the Sorakaya into small pieces (you can remove the seeds if required).
In a deep vessel, add water till Sorakaya get immersed and cook with salt for 10mins in low flame.
Dry roast the red chillies and groundnut and grind together coarsely.
Once the Sorakaya is cooked add this chili and groundnut mix.
Heat oil in a pan and add vadagam or mustard seeds and urad dal, once they start splitter, add it to the dish.
Serve hot with white rice or rotis.

Rava Kesari - Sooji ka Halwa

2008-04-16T18:17:00.003+05:30

This will be my quick and easy dessert and I do whenever my hubby needs a dessert or evening snack . Because it hardly takes 10min to prepare and cook. Other yummilicious sweet....

Ingredients:

Rava - 1 cup (sooji or Fine Semolina)
Sugar - 1cup
Water - 1/2cup
Ghee - 3Tbsp
Cardamom - 4
Cashew - 10
Raisins - 5
Artificial food color - 1pinch

Preparation:

Roast the rava/sooji in a dry pan just for 1min in low flame, so they become light brown in color.
In a medium deep vessel, heat the water and bring it to boil.
Add the food color and the rava in low flame and keep stirring so that no lumps are formed.
Cook it for 2-3mins, once the rava is cooked, add the sugar to it and again keep stirring.
Once the sugar gets dissolved, cook it for another 1min to bring to solid consistency.
Heat the ghee in a pan and add the cashews, roast till it gets brown in color.
Turn off the flame and add the raisins.
Garnish the dish with roasted cashews, raisins and crushed cardamons.

Note: Once rava is roasted, add a tsp of ghee and give a stir. It prevents the rava forming lumps.

Payasam - Vermicelli Kheer

2008-04-16T16:18:00.001+05:30

A Very special dish which is so common in south India. Simple yet delicious.

Ingredients:

Roasted vermicelli - 1/2Cup
Javvarisi/sabudana or Tapioca starch Granules- 1/4Cup (optional)
Boiled Milk - 1/4lit
Sugar - 1Cup
Cardoamon - 5
Cashew - 10
Raisins - 10
Ghee

Preparation:

Heat the 2 cups of water in a vessel and bring it to boil, once it boils add the javvarasi and cook it in a low flame unless it becomes transparent.
Once it is cooked, add the roasted vermicilli. Make sure you have enough amount of water to cook vermicilli.
When both the ingredients are cooked, add sugar and keep stirring so that it is well dissolved.
Now add the boiled milk to it and cook it for 2minutes.
Heat the ghee in a pan and add the cashew, once cashew becomes brown in color, turn off the flame and add the dry grapes.
Add the crushed cardamon and cashew,raisins to the payasam.
Serve it hot as evening snack or along with food as dessert.

Note: You can prepare the payasam according to you consistency,when you add the milk.Normally it served with the thickness of cream consistency.

Peerkangai/beerakaya Chutney

2008-04-14T16:08:00.001+05:30

The dish is done with skin of the peerkangai/Ridge Gourd , very tasty, simple and goes well with anything. Normally this dish is prepared when peerkangai main dish is done like bajji. We dont waste the skin, because it has all the nutrients in the skin .

Ingredients:

Peerkangai skin - 3 peerkangai peeled
Urad dal - 2 Tbsp
Red chillies - 4
Coconut - 1\2Cup
Oil

Preparation:

Heat oil in a pan and fry the peerkangai skin for about 5minutes, until all the rawness goes away.
In the remaining or with extra oil fry urad dal, red chilies, coconut separately. Allow them to cool.
Grind all the ingredients into a fine paste.
You can refrigerate it for 2-3 days.
Serve it with white rice, rotis, idli or dosa.

Peerkangai Bajji - Ridge gourd Curry

2008-04-14T15:54:00.002+05:30

Peerkangai, known as - Ridge gourd or beerakayi in Telugu. Now this one is from my Mother-in-laws collections,this dish is very common in Andhra Pradesh. This very easy to cook and tasty.

Again my contribution to the event "FIC GREEN" hosted by sunshinemom

Ingredients:
Peerkangai - 3 peeled
Tomatoes - 2
Green Chillies - 7
Tamarind - coin size
Vadagam - 1 Tbsp
Turmeric powder - 1 pinch
Oil
Curry leaves - 1 strip

Preparation:

Cut the ridge gourd , tomatoes and green chillies.
Add turmeric powder and Cook to-gather in a pressure pan for 5min (wait till 5-6 whistle)
Mash them nicely along with tamarind, you can soak the tamarind in little water before mashing in order to go smooth.
Heat the oil in a pan and add vadagam, wait till it splitters and add curry leaves.
Server hot with white rice.

Poondu Kuzhambu

2008-04-14T15:32:00.005+05:30

Again this my favorite dish. Normally children's wont like karakuzhambu or Pulisu. Me and my brother are the same, we hate those days when mom prepares karakuzhambu.
But one fine day she prepared the same but in a different way and it was very delicious, mouth watering. And here goes the dish....

Ingredients:
Shallots - 8 to 10 (or)
Onions -2
Garlic bulb (2 whole garlic peeled)- 2
Tamarind - Lemon size
Coriander seeds - 2Tbsp
Toor Dal - 2Tbsp
Channa Dal - 1Tbsp
Red Chillies - 7-8 according to your taste
Curry leaves - 1strip
Oil
Ghee - 2Tbsp
Vadagam - 2Tbsp (For seasoning or use the following)
Mustrad Seeds - 1Tsp
Urad Dal - 1Tsp

Preparation

Soak the tamarind in 2cups of water
Peel the garlic and keep it aside
Roast the coriander seeds, Toor Dal, Channa Dal and Red Chillies seperatly in a dry pan.
Grind them into a fine powder.
Heat the oil in a thick pan and add vadagam for seasoning else mustard seeds and urad dal and wait till they splitter . Add Curry leaves.
Now add the Onions and peeled garlic and fry them for two minutes.
Add the tamarind water and allow the shallots or onions and garlic to cook.
Once the garlic is cooked, add the grinded powder.
Make sure you have enough of water, because once this powder is added it becomes a very thick gravy .
stir finely so that no lumps are formed.
Cook for another 2 min, add 2 tbsp of ghee before the dish is done.
Serve with white rice.

Cabbage kootu

2008-03-23T11:13:00.001+05:30

Ok this is very common dish in TamilNadu. Its easy,healthy and delicious. There are so many varieties in this dish. Each family prepares it in their way,even though the basic ingredients are the same, they make few changes in preparation.

Ingredients:

Cabbage - 1/2kg
Onions - 2
Green chillies - 3
Turmeric powder - 1/2tsp
Channa dal (Kadalai parupu)- 100gms or 1cup
Fresh grated coconut - 6Tbsp
Oil
Curry leaves - 1strip
Coriander leaves for garnishing

Procedure:

Cook the channa dal, mash the dal little bit and keep them side.
In a pan add onions,green chillies, turmeric powder and cabbage, add enough water till all the ingredients are immersed in water.
Cook together in low flame for about 10min.
Add the channa dal & salt and cook for 5min.
Add the grated coconut and cook for 2mins.
In a pan heat 1tbsp of oil and add mustard seeds , urad dal and curry leaves.
Add the seasoning to the dish and garnish it with coriander leaves.
Serve it with white rice or rotis.

Note: You can also add 1 tomato along with onions for sour taste. But this is optional.

Same method can be followed for Chow-Chow (Chayote) kootu.

Black Channa Gravy

2008-03-23T10:40:00.001+05:30

Channa normally goes well with rotis but this black chana gravy is perfect with Dosa and Idli. This is my opinion, you can try this with rotis also. Again this is my mom's dish :-) and its very easy to prepare.

Ingredients:

Black Channa - 1cup
Onion - 2
Tomatoes - 2
Green chili - 1
Curry leaves - 1strip
Coriander leaves for garnishing
Red Chili powder - 2Tbsp
Dania/coriander powder - 1Tbsp
Oil
Mustard seeds - 2tsp
Urad dal - 1tsp

Procedure:

Soak the black channa for 8hrs or overnight.
In a pressure pan heat 2tbsp of oil and add mustard seeds and urad dal.
Once they split, add chopped onions and curry leaves. Fry till the onions are transparent.
Add chopped tomatoes and fry for few minutes.
Now add chilli powder and coriander/dania powder and fry for another 2-3 minutes in low flame.
Add the soaked black channa with salt and 2cups of water and close the pressure pan.
Cook it for 10min(you can wait for 10whistles). Garnish with coriander leaves
Serve it with dosa or roti.

Mango Thoku

2008-03-23T10:21:00.002+05:30

This is again my mom's dish which I love it. You can eat with plain rice or rotis or just taste it along with sambar rice.

This would be contribution to "Long Live the shelf" hosted by Roma.

Ingredients:
Mango large -1
Mustard seeds - 2Ttbsp
Fenugreek Seeds - 1tsp
Red Chilli powder - 5tsp
Curry leaves - 1strip
Oil - 5Tbsp
Mustard seeds - 3tsp(seasoning purpose)
Urad dal - 2tsp

Procedure:

Remove the skin and grate the mango, keep it aside
Roast the mustard seeds and Fenugreek seeds in a dry pan and grind them coarsely.
In a large pan of oil add mustard seeds and urad dal, allow mustard seeds to splitter and the add grated mango and curry leaves.
Fry in low flame and keep stirring for about 10min so they are cooked properly.
Once they are cooked add salt, red chilli powder and fry for 3minutes.
Before taking out of the flame add the grinded mustard and fenugreek seeds .
You can preserve them for more than a month.

Paneer Masala

2008-03-23T10:05:00.000+05:30

Paneer is been one of the favorite ingredients for quite a long time. But haven't tried any dishes at home. So planned to try the dish.

Ingredients:
Paneer - 1cup
Onions - 1finely minced or grinded
Onions - 2 diced
Tomatoes - 6
Ginger Garlic paste - 2tsp
Green chilli - 1
Fenugreek seeds - 1/2tsp
Red chilli powder - 1tsp
Turmeric Powder -1/2tsp
Boiled Milk - 1cup
Butter - 2Tbsp
Oil
Honey - 1tbsp
Coriander leaves

For grinding:
Cashews - 10
Cumin seeds - 1tsp
Coriander seeds - 2tbsp
Cloves - 1
Cinnamon - 1/2 inch
Cardamon - 1

Procedure:

Roast the cashews,cumin seeds, coriander seeds in a dry pan and grind them with cardamom & Cinnamon to fine powder.keep them aside
Boil all the tomatoes for 5mins, dip them into cool water . Remove the skins and grind them.
Soak the paneer in boiled water, this will make the paneer to soften.
In a pan heat the butter, roast fenugreek seeds till they are brown.
Add minced onions, green chillies and diced onions. Fry till they become brown.
Add ginger garlic paste, turmeric powder and red chilli powder. Saute it for 2min.
Add grinded cashew masala with salt.
Fry the masala till become sticky.
Add tomato puree.
Cook the gravy for 5mins.
Add paneer, boiled milk and honey.
Cook them in low flame for 3min.
Garnish with coriander leaves.
Serve with rotis.

Note:
You can also add fresh cream for garnishing and add sugar instead of honey.

Basundi - A delicious Milk Dessert

2008-03-18T10:50:00.006+05:30

Its been very long time since I blogged...had a very tight schedule at work and at home.

After long analysis I started preparing Basundi this weekend and it came out very well.

Normally basundi used to be prepared with full fat milk.But I tried with less fat milk (3% fat)and had no difference in taste.

Ingredients:

Milk - 1\2 Lit
Sugar - 6tbsp
cardamom - 4
Badam - 10
Pista - 10 (optional)
Saffron - 1pinch
Condensed milk - 3tbsp

Procedure:

Boil the milk and simmer it until it becomes half the content. stir occasionally.
when milk becomes to thick consistency, add sugar to it.
Add condensed milk to the mixture and boil till the sugar dissolves.
Dissolve the saffrons with 2 tbsp of warm milk and add it to the milk
Garnish it with badam, pista and cardamom.
Allow it cool in room temperature and refrigerate for a 12hours and server it.

Note: Since I am not using full fat milk, I refrigerated the milk to settle down for 1 2hours which will give the actual flavor.

Nune Vankai or Ennai Kathirikai - Andhra recipe

2008-01-23T23:56:00.000+05:30

I don't eat brinjals unless one day I tasted this dish. Yes. Its true. You will love this dish once you got the taste :-)
I hardly had brinjal dish in my lifetime, except my mom's dish (I will post it after this dish) that too very rarely she used to prepare, because no one in our family liked brinjals.
Make sure you buy a good and small, but not too riped or mature big brinjals which will spoil the dish.

Ingredients:
Eggplant or brinjals : 5
Onion: 1
Tomatoes :1
Coriander seeds: 1Tbsp
Groundnuts: 4Tbsp
Red Chillies: 4
Turmeric powder: 1\4tsp
Coconut: 1\2 cup
Poppy seeds: 1Tbsp
Ginger: 1tsp
Garlic: 1tsp
Vadagam : 1tsp (seasoning purpose-optional, but gives you the real flavour)If not,
Mustard seeds: 1tsp
Urad dal: 1tsp
Curry leaves: 1 strip

Preparation:

Cut the brinjals lengthwise and make 3 or 4 slits like across, but leave the stalks intact.
Heat oil and fry coriander seeds, groundnuts and red chillies separately. Cool them and grind along with coconut, ginger garlic and poppy seeds with little water.Keep them aside
Heat oil and add vadagam, fry till they splitter and add Curry leaves(those who don't have vadagam, add mustard seeds and urad dal).
Add onions and fry for till they become tender, add tomatoes and fry for few seconds.
Now add the brinjals and fry them for few minutes. Cover the vessel with little water adding to it and wait till the brinjals are half-cooked.
Once the brinjals become tender and properly cooked, add the grinded masala, turmeric powder and salt to it.
Add little water, cover the vessel or kadai and cook for another 10mins in low flame.
Server with white rice.

Vegetable Kurma

2008-01-06T15:24:00.000+05:30

My Hubby wants me to cook this dish whenever I prepare chapatis . This is one kind of kurma than the regular one. I am using green chillies instead of red chilli powder.

Version 1:
Ingredients:
Onions : 1
Tomatoes :1
Carrot : 1
Beans : 1\4Kg
Cauliflower : 1\2 cup (optional)
Green peas: 1\2 cup cooked
Coconut: 1\2 cup
Green Chillies: 3
Ginger paste: 1 Tsp
Garlic paste : 1Tsp
Poppy seeds or Khuskhus : 1tbsp
Fennel/Sombu : 1tsp
Cinnamon: 1Inch
Curry leaves: 1strip
Coriander leaves : to garnish
Oil

Preparation:

Grind all the ingredients from coconut to poppy seeds with little water into thin paste.
Cook all the chopped vegetables in pressure pan without adding water to it(3 to 4 whistles will do). Keep them aside.
Heat oil and add cinnamon, fennel and wait till they splitter and add curry leaves, Onions and fry for few seconds till onions become transparent.
Now add chopped tomatoes and fry for another few seconds, add all the cooked vegetables.
Add little water to it. Cook for another 5mins.
Add the grinded paste and fry for another 10min until all the raw smell goes. Garnish with coriander leaves.
Serve hot with chapatis or rotis.
Remember this kurma should be in thick consistency for good taste.So be careful while adding water. Do not add excess water.

Version 2:

Ingredients are same as above, except green chillies. Here goes the procedure...
For masala just add poppy seeds and coconut and grind them with little water.Keep them aside.
Now heat oil and add heat oil and add cinnamon, fennel and wait till they splitter and add curry leaves, Onions and fry for few seconds till onions become transparent.
Now add ginger garlic paste and fry for few seconds and add chopped tomatoes.
Add all the cooked vegetables and fry for few minutes, add 2tsp of red chilli powder and 1tsp of dania powder. Fry for few seconds until raw smell goes.
Now add the grinded masala to the dish and add 1 cup of water. Cook for 5minutes. Garnish with coriander leaves.
Server hot with chapatis and rotis.

Note: I don't have picture for version 2, I will put the picture once I cook :-)

Andhra special Tomato Kurma

2007-12-27T15:45:00.001+05:30

I have been busy all these days with my work schedule and other house hold works. I will be posting the pictures soon for all the dishes. This dish my In-law used to prepare mainly for vegetable briyani, but you can take this dish for dosa too.

Ingredients:

Tomatoes - 2 Big
Onions - 3 Big
Grated Coconut - 1\4 cup
kaskas(poppy seeds) - 1tbsp
Ginger - 1 tbsp
Garlic - 5
Curry leaves - 1 strip
Oil
Red Chilli powder - 1tbsp
Green Chillies - 2
Cinnamon - 1inch
Ajwain - 1tsp
Clove - 2

Procedure:

Grind the coconut, ginger garlic and kaskas with little water into fine paste.
Heat oil add cinnamon, cloves ajwain and curry leaves, fry for few seconds
Add vertically chopped onions, green chillies and fry for few minutes till they become transparent
Add chopped tomatoes and salt and fry for few minutes.
When the tomatoes become tender, add red chili powder . Fry till the raw chili smell vanishes.
Now add the grinded paste and add little more water and cook for 5 minutes.
When it becomes a thick gravy consistency turn off the flame.
Serve with Vegetable briyani or with dosas or uthapam.

Vegetable Briyani

2007-12-20T15:28:00.002+05:30

Ingredients:

Basmati Rice - 2 cups
Onions - 2
Tomatoes - 1
Carrot - 1\4 cup finely chopped
Beans - 1\4 cup finely chopped
Cauliflower - 1\4 cup florets
Potatoes - 1\4cup chopped
Coriander leaves - 1bunch
Mint leaves - 1bunch
Red chili Powder - 3tbsp
Oil or butter
Cinnamon - 1 Inch
Cardamon - 2
Cloves -2
Ajwain seeds - 1tsp
Green Chillies - 2 cut into two pieces
Ginger garlic paste - 1tbsp

Procedure:

Soak the rice in water for 10min.
Heat oil or butter in pressure pan and add ajwain seeds, cardamon, cinnamon, cloves.Fry for few seconds.
Add 1\2 bunch of mint leaves and chopped coriander leaves. Fry few seconds till you get an aroma.
Add Onions and green chillies ,fry till they become transparent. Add ginger garlic paste and fry for few seconds.
Add tomatoes and fry for few minutes. Now add all the chopped vegetables and fry for few minutes.
Add red chilli powder and fry for few minutes.
Drain the rice and add it to the vegetables and add 3cups of water(11\2cup of water for 1cup of rice).
Stir the rice occasionaly till the rice and water are binded together .i.e half cook the rice
Garnish with mint leaves.
Now close the pressure pan(do not put Weight Whistle) and cook the rice in low heat for 10min and server with raitha or tomato kurma

Egg Fried Rice

2007-12-20T15:07:00.002+05:30

Love the Fried rice and Gobi Manchurian combination during college days. But never though I would give it a try. But when you determine how your fried rice has to taste, all the other eventually lead you to this tasteful fried rice.

Ingredients:

Basmati Rice - 2cups
Carrot - 1\4 cup finely chopped
French beans - 1\4 cup finely chopped
Green Peas - 1\4 cup cooked
Baby Corns (Optional) - 1\4cup finely chopped
Spring Onions - 1\2 cup finely chopped
Egg - 2
Ajinomoto - 1tsp
Oil

Procedure:

Cook the basmati rice with little bit of salt and spread it on a plate. Allow them to cool.
Heat oil in a pan and add the eggs. When the egg is scrambled and lightly cooked add all the chopped vegetables including green peas.
Add ajinomoto and salt. Fry the vegetables for few minutes until they are half cooked.
Now add the spring onions and fry for few seconds.
Add the basmati rice and stir the rice so that all the ingredients are spread properly.
Add salt accordingly.
Garnish with spring Onions.
Serve it with Gobi Manchurian

Dry Gobi Manchurian

2007-12-20T14:51:00.004+05:30

You know what's the best part of cooking? WE are the master of what we cook.. I mean we decide how the dish should taste and what can be added/reduced to give more flavor right? Anyways this dish was perfect and we finished it so easily, nothing was left for the next meal. Please do bear with my not so good photography.

Ingredients:

Cauliflower - 1
Ginger - Finely chopped 3 tsp
Garlic - Finely chopped 5 tsp
Ginger Garlic paste - 2tbsp
Maida - 1 cup
Red Chili Powder - 3tbsp
Crushed Red Chili - 3
Corn Flour - 3 tbsp
Onions - Finely Chopped 1cup (or) Spring Onions
Soya Sauce - 3tbsp
Oil

Procedure:

Cut the cauliflower into small florets and blanch them for 3 -4 mins. Drain and keep it aside.
In a bowl add maida, ginger garlic paste, 2 tbsp of corn flour, Red chili powder and make a thin paste. Add salt accordingly.
Now dip the florets into this paste and fry them in the oil. Deep fry and keep them aside.
Heat the oil in a pan and add chopped ginger garlic fry for few seconds, now add the Onions and crushed red chillies.
Fry for few minutes until the onions turn light brown in color. Now add the deep fried florets and add soya sauce. Also add 1 tbsp of corn flour mixed with water.
Fry them for few minutes.
Garnish the dish with green onions.
Serve it with fried rice.

Beans Carrot Poriyal

2007-12-19T18:33:00.002+05:30

Since I make these dishes regularly in hurry and carry to office, I did not have time to take pictures of it. So here we go with the dish.

Ingredients:

Beans - Finely Chopped 1\2 cup
Carrot - Finely Chopped 1\4 cup
Red Chillies - 2
Onions - Finely Chopped 1\2 cup
Grated Coconut - 3tbsp
Toor dal cooked - 3Tbsp
Oil - 2tsp
Mustard seeds - 1tsp
Urad dal - 1tsp
Curry leaves - 1strip

Procedure:

Cook the chopped beans and carrot with little water and salt .
Drain the water once the veg is cooked.
Heat the oil and add mustard seeds, urad dal wait till they splitter. Just crush the red chillies with hands into two and add it, fry for few seconds. Then add the curry leaves.
Now add the chopped onions and fry until they become transparent.
Add the cooked beans and carrot to it and fry for few minutes in low heat.
Finally add the grated coconut and toor dal to it stir for few seconds.
Serve it with sambar rice or rasam or just with white rice. Taste is guaranteed :-)

Red Chutney or Onion/Tomato chutney

2007-12-18T14:54:00.001+05:30

This chutney is served in all houses and hotels in TN. A very hot and favorite of all time chutney is here.

Ingredients:

Onion - 1 Big
Tomatoes - 1
Red chillies - 2
Curry leaves - 2 strip
Ginger - 1tsp
Mustard seeds - 1\2tsp
Urad dal - 1\2 tsp
Oil - 1tbsp

Procedure:

Heat oil in a pan, fry chopped Onions for 2mins and add the tomatoes and ginger until they become tender. Keep it aside.
Fry the red chillies and 1 strip of curry leaves for few seconds and cool it.
Grind all the ingredients in a mixer.
Heat oil, add mustard seeds, urad dal and curry leaves.
Add it to the chutney.
Serve it with Doss and Idli.

Note: If your tomatoes are not sour enough(hybrid ones), you can add a coin size of tamarind and grind along with the chutney.

Fresh coconut and Coriander chutney

2007-12-18T14:47:00.001+05:30

A instant yet juicy and delicious chutney. That's what comes to my mind when I remember the taste of this chutney. Don't even think that you can go wrong with this chutney :) for dosa and idli.

Ingredients:

Coriander leaves - 1 bunch
Grated Coconut - 1cup
Green chillies - 2
Mustard Seeds - 1\2tsp
Urad Dal -1\2tsp
Curry leaves - 1strip
Oil - 1tbsp

Procedure:

Make sure you got little bit tender coconut which adds more taste.
Grind all the ingredients from Coriander leaves to green chillies. Add water accordingly.
Heat oil and add mustard seeds,urad dal and add curry leaves. Add it to the chutney.
Serve it with Dosas and Idlies.

Vegetable Dum Briyani

2007-12-10T15:13:00.001+05:30

As we are in hyderabad...we dont get chittinadu briyani(famous in Tamil Nadu) which were used to. I will post the chettinadu briyani may be this weekend. So now here we got used to this Dum briyani. So whats special in Dum Briyani? the ingredients that are used in the briyani are kept as layers and cooked in low heat which adds more flavour to it.My hubby liked the falvours and asked me to try with mutton briyani. Hopefully I will try it sometime on weekends.Now lets go with Veg Dum briyani.

Ingredients:

Basmati Rice - 2cups
Vegetables - Carrot, Beans, Caulifalower, Potatoes. Dice all the vegetables for 1 1\2cups
Onions - 2
Tomatoes - 2
Pudina leaves - 1bunch
Corainder leaves - 1 bunch
cloves
Cinnamon
Cardaman
Bay leaf
Red Chilli Powder - 3tbsp (or) in somehouses they would have both powdered grinded together.
Coriander Powder - 2tbsp
Green Chillies - 2
Lemon - 1 Juiced
Oil
Milk
Saffron or turmeric

Procedure:

Grind the onions, tomatoes,green chillies, coriander leaves, 2 cloves, 2 cardamons, 1 inch of cinnamon, 1\2 cup of grated coconut to gether with little water.
Soak the basmati rice in water for 10min.
Take a large bowl or pan and add 4 to 5 cups of water, lemon juice, 1\2 cup of pudina leaves, 2 cloves, 2 cardamon, small piece of cinnamon, 2 tsp of salt and bring to boil.
When water boils with all the ingredients add the soaked drained rice to it .
Let the rice be 1\2 cooked when it is half cooked drain all the water from it and spread the rice in a plate.
Take a large pan, add 2 tbsp of oil and then add all the diced vegetables to it, fry for few minutes.
Add the masala paste to it and add red chilli powder and corainder powder to it. Fry till the raw smell goes. Add salt to it.Cook all the vegetables.Keep it aside.
Meanwhile fry 1 big chopped onion in oil until it goes crispy golden in color. keep it aside.
Mix the saffron in warm milk.
In a large pressure pan , spread the half cooked rice on the bottom of the pan, above it spread the fried onions, pudina leaves and a layer of vegetable gravy.
Again add a layer with rice and then with fried Onions, pudina leaves, sprinkle some safron milk and then add the veg gravy.
Let the top be rice layer and add onions,pudina,saffron milk.
Cover the pan or cooker and let it cook for 15min in low heat.
Delicious briyani ready to serve.

Tiffin Sambar

2007-12-07T16:57:00.001+05:30

I always used to wonder how Saravana Bhavan Tiffin Sambar(Hotel famous for its tiffins and Veg food) is so delicious .... I asked my mom to make it and my sweet dedicated Mom finally prepared this dish for us. It was as delicious more than the saravana bhavan sambar. So here it goes, I made slight changes and this is my version of Tiffin Sambar. I can't believe it that it came out so well. Totally Thrilled !

Ingredients:

Tuvar/Toor Dal - 1\2 cup
Tamarind - Lemon size
Coriander seeds - 2tbsp
Urad Dal - 1tsp
Fenugreek seeds - 1\2tsp
Cumin seeds - 1tsp
Grated Coconut - 1\2cup
Red Chillies - 6
Hing - 1tsp
Small onions(Shallots) -15 to 20 or
Regular Onions - 2 to 3 (diced)
Add your choice of vegetables
Curry leaves - 5 strips
Green Chillies - 2
Oil - 3tbsp
Mustard seeds - 1tsp
Sugar - 1tsp

Procedure:

Cook the dal nicely and mash it keep it aside.
Soak the tamarind in 1\2 cup of water and keep aside.
In a saucepan add oil and roast Coriander seeds, Urad dal, Fenugreek seeds, Cumin seeds, red chillies, grated coconut, 3 strips of curry leaves seperately one by one .
Make sure you get the nice aroma of the ingredients while roasting, which means they are fried properly.
Cool them and grind it to a thin paste with little water.
In a large pan add oil and then add mustard seeds, 1tsp of Urad dal, wait till they splutter.
Add rest of curry leaves,green chillies and Onions, Fry till the onions become transparent.
Add all the vegie, (In my case I did not add any vegetables but yet it came out very well) cook them with little water.
When vegetables are cooked add the grinded paste, stir them till the raw smell goes and add the mashed dal .
Cook for 3mins and add water accordingly, do not add excess water.
Add the tamarind juice and cook till raw falvor fades(I cooked for 5 to 8min).
Finally add the sugar, cook for 2min and garnish it with Coriander leaves.
Serve it with white rice or idli or dosa.

Green Peas Paneer Masala

2007-12-07T15:49:00.001+05:30

I always want to give the best food for my hubby, and he is a guy who won't compromise with food. He gives me the correct feedback(tough sometimes) of whatever I prepare. After my marriage we initially lived with In-laws and I don't felt that much busy with house hold works.

Now we moved to Hyderabad and both are working in same office, it is a big task for me to maintain both Job and House hold all alone :-( Hopefully I would get used to it.

I spend much time in lunch and Dinner (since breakfast is so easy with healthy corn/wheat flakes along with dry fruits,Honey, along with it some juices or fruits)

Ingredients:

Fresh green peas - 1\2 cup
Paneer - 1\2 cup
Onions - 2
Tomatoes - 2
Coriander seeds - 2tbsp
Red chillies - 5 (you can change it according to your taste)
Pepper - 1tsp
Coconut - 6tbsp
Oil
Curry leaves or green grass for garnishing

Procedure:

Soak the green peas for an hour and cook it
Cut the paneer into small pieces and soak them in boiled water for 10min.
In a pan add oil and fry the onions, red chillies, tomatoes, coriander seeds, pepper and coconut separately. Cool them and grind, keep it aside.
Add oil in the pan and add the rest of the chopped onions and fry for sometimes and then add the grinded masala and fry till the raw smell goes.
Add the peas and paneer nad add little water to it.
Cook it for 10min. Garnish the green peas paneer masala with curry leaves or green grass.
Serve hot with chapati or fried rice.

Parupu Adai

2007-12-07T15:44:00.001+05:30

My mom used to prepare this dish whenever my dad is at home(He is working out of Station) This is one of the favourite dishes for me and my Dad, we love a lot. She make it with lot of oil to make it crispy and tasty.
Those days when we were doing schooling , mom used to make this heavy food on weekends and we all in our family love the way she makes it.
So after marriage for very first time I planned to try out her dish for dinner. Actually my mom used to prepare this for breakfast since it is a heavy food. My bava(thats what I call my hubby,he loves it :-)) is very consciuos of how much of oil I use for cooking here I used Olive Oil for frying the Adai. Lets straight away go to the dish.

Ingredients:
Rice - 1\2cup
Boiled rice -1\2cup
Channa dal - 1\4cup
Urad dal - 1\4cup
Toor dal - 1\2 cup
Red chillies - 6(You can use it according to your taste)
Coconut chopped into small pieces - 1\4 cup
Green chillies 2 chopped
Chopped Onions - 2 large
Oil
Curry leaves - 3 strips finely chopped
Cumin seeds - 1\2 tsp

Procedure:

Soak the rices seperately and all the dals seperately for 3 hours.
Grind the rice with red chillies coarsely keep it seperate.
Grind all the dals coarsely,add little water if needed. Do not over grind it.
Now mix all the rice and dals together in a vessel.
Heat the pan , add little oil and add the chopped onions(finely chopped) and fry it till it turns light brown in color.
Add the onions to the existing Adai flour.
Fry the cumin seeds with little oil and add it to the flour.
Add the Curry leaves to the flour
Add salt and little water to it, make sure this is not a regular dosa or idly flour so it should be in thick consistency.
Now fry the adai on dosa pan with oil as you do for your regular dosa.

New Beginning

2007-11-27T16:27:00.000+05:30

Big Hiiii to all ... this is my first ever blog...my quest is to become a good cook and I Love soo.
About me ....I am ShanmugaPriya, Engineering Graduate,working as QA Engineer in Hyderabad. Got married Feb'07 and become a full time cook. I am trying to balance my work life with household life.Since my husband doesn't compromise in food, I have to make sure that he is satisfied completely in my cooking.
All these years I tried cooking as a hobby or whenever getting bored I used to get in the kitchen and used to do all trial and errors in cooking. Now after marriage as a responsible wife I am doing my best to cook and my quest for trying new dishes still goes on...
So Welcome once again to my Blog...Enjoy your cooking and Love your Food...