Showing posts from February, 2009

Kadaai Paneer

This is one dish we all always like to have as a side dish with Naan Roti or Phulka whenever we go out. I came to know that the wonderful araoma this dish have is due to the Kasoori Methi added to it. Kasoori Methi is nothing but dried Methi leaves. Infact this is available ready made in some brands. So there is no need to prepare it. Ingredients: 500 grams paneer 100 grams capsicum (optional) 2 tsp. coriander seeds 5 red chilies 3/4 tsp. kastoori (dried fenugreek leaves) methi 2 chopped green chilies 2 tsp. chopped ginger 4 chopped tomatoes 2 tbsp. chopped coriander 3 tbsp. ghee Garlic pods 6 to 8 Salt according to taste Method: Cut the paneer into thin pieces (cut the capsicum also the same length). Dry grind the coriander and red chillies together. Grind ginger and garlic together. In a kadai heat ghee and add ginger garlic paste and cook it for a few seconds in a low flame. Add capsicum and saute it for a few mins and when it starts turning tender add the ground powder. Add the fi

Kathirikaai Tahyir Pachidi (Brinjal Raitha)

Ingredients: Brinjal - 1/4 kg Curd - 2 cups Oil - 1 tbspn Urad dal - 2 tbspn Mustard - 1 tspn Coriander powder - 1 tbspn Jeera powder - 1 tbspn Chilly Powder - 1 tbspn Salt to taste Method: Cut brinjal into thin slices. Spread it in a plate. Mix coriander powder, turmeric powder, 1 tspn of salt and chilly powder and marianate the brinjal slices in this powder. Let it set for atleast 15 mins. Fry it in oil or spread them in a glass plate and keep it in oven for 1 min. It will turn golden brown. Remove from oil/oven. Beat 1 curd and add a pinch of salt to it. Put the brinjal into it and season it with mustard and urad dal. Let it set for half an hour. Refrigerate it immediatly. Before serving add the remaining curd.

Sindhi Brinjal Sabji

Ingredients: Brinjal - 1 Kg (cut lengthwise) Coriander leaves - 2 bunch Oil - 2 tbspn Urad dal - 4 tbspn Green Chillies - as per the brinjal quantity Method: In a kadai, take oil and add mustard seeds and when it splatters, add the urud dal and a pinch of asafodeita. Add the cut brinjals and let it cook. Grind the coriander leaves and chilly together and add it to the brinjal. Let it cook and when the oil comes off, remove from fire. (Pachai vaasani poi irukkanum). You can have this dish with rice, paratha, roti and curd rice.

Rasavaangi - Brinjal

Ingredients: Thuvar Dal - 1 cup (Pressure cook and mash) Brinjal - 1/2 kg Tamrind - 1 small lemon size ball Turmeric powder - a pinch Oil - 1 tbspn Ghee - 2 tbspn Salt - To taste Dhaniya - 1/4 cup Gram Dhal - 1/4 cup Red chilly - 8 Grated Coconut - 1/2 cup Method: Fry Dhaniya, Gram dhal, Red chilly and coconut in oil. Grind them into fine paste. Cut Brinjals into small pieces. Soak tamrind in water and extract the paste. In a vessel add salt, turmeric powder and tamrind extract and add brinjals to it and let it boil. When the tamrind smell goes off, add the grind paste to it and boil it again. Season it with mustard seeds, urad dal, and curry leaves in ghee. This can be had with rice, Pongal or with Idly.

A soup for any type of Weather

This Bombay Curry Soup can be had both in summer and in winter. A spicy soup that gives a filling feel. Ingredients: Masoor Dal - 1 cup (Alternatively you can use moong dal too, but the taste will be slightly altered) Onions - 3 nos Tomatoes - 5 nos Cloves - 4 Garlic - 7 to 8 pods Chilly Powder - 1/2 tspn (optional) Curry Powder - 3 tspns Ghee - 1 tbspn Lemon slices - a few Cooked Rice (Optional - To serve this soup) Method: Cut onions into small pieces. Peel and crush garlic. Cut tomatoes into small cubes. In a pan add ghee and add onions and let them fry. Add the crushed garlic and chilly and mix the curry powder with it and fry till a nice aroma comes. Add tomatoes and mix well. Add 6 cups of water to it and when it starts boiling add the washed masoor dal and cook it in a pressure cooker. When cooked, mash it thoroughly and pass it through a seive. Add salt and serve it hot or cold either with rice or without rice.

Basic White Stock for Soups

Ingredients: White Pumpkin - 1/2 KG Onions (Big) - 2 nos Potatoes - 2 nos Cabbage - 50 gms (small piece) Method: Cut all the vegetables into big pieces. Add 7 cups of wate and cook in a pressure cooker. When cooked, mash and pass it through a seive. This can be used to make soups or gravies.

Boondhi Raitha

You might wonder, why I have to write about Boondhi Raitha which is very easy to make. I learnt a small trick from one of my friends which I want to share it with you all. Ingredients: 1 1/2 cups Boondi (spicy) 1 tbsp Coriander (finely chopped) 1 tsp Jeera Powder 1/2 tsp Chaat Masala (Optional) Salt – as per taste 2 Green chillies finely chopped or 1/2 tspn Red Chilly Powder 2 cup Curd Method: Take the curd in a mixing bowl and beat it thoroughly add salt, jeera powder and chiilies or chilly powder and mix thoroughly untill everything blends together. Refrigerate the curd mixture. Add the boondhis to it just before serving. This will have the boondhi crispy and the curd will also have a great taste. You can have it as a snack or as a side dish.

Sprouted Moong Dal Kosumalli

Making sprouts: Soak green moong dal over night. The next day morning remove it from water and drain the excess water throughly. Keep it covered in a warm place. It will take atleast 3 days to sprout. Ingredients: 1 cup sprouted moong dal 1/4 cup fresh coconut grated 1/2 sp salt 1/2 sp lemon juice or 1/4 cup Mango grated 1/4 cup Carrot 2 green chillies finely chopped 1Tbspn coriander leaves finely chopped Method: In a big bowl add the sprouts, carrot, mango, grated coconut and mix well. (As there is no seasoning you can add the lemon juice along with other ingredients, if you are using it). Add salt and chilly. Mix well by tossing the bowl. Add the coriander leaves and serve.

Recipe for Kosumalli / Kosambari

This is a dish which is my all time favourite. When ever I feel like eating Salad, I just prepare this and eat it and it is really yummy. I make the simplest version of the below given recipe. I dont add carrots, or grated coconut when I want to make it in a jiffy. Ingredients: 1 small cup Moong dal - soak in water for 1/2 an hour and drain the water and completely 1 medium size cucumber (check whether it is not bitter) 1 carrot - grated 2 - 4 green chilly - finely chopped 1 sp lemon juice or grated or finely chopped mango Grated coconut - 1/4 cup 1/2 sp mustard seeds 1 sp oil Salt Method: In a bowl take the drained moong dal and add the carrot, cucumber, green chilly and salt and mix well. If you are adding mango leave the lemon juice. Add the mango along with the carrot and cucumber. In a pan add oil and add the mustard seeds. When it is ready pour it on the mixture. After mixing it well, add the grated coconut. If you are adding lemon juice add it after you do the se

Peanut Chutney - A different kind of side dish from Tamilnadu

Ingredients: 1/2 bowl peanuts 3-4 green chillies 1tsp roasted cumin powder 1tsp chopped coriander 1tsp sugar (for taste) salt to taste lemon juice Method: Soak the peanuts in water for half an hour. Drain and dry it with towel and patting. Grind the groudnut with green chillies along with cumin powder, salt and sugar. Decorate it with chopped coriander. Add lemon juice before serving. Goes well with Idly, Dosa or Chappati

Fluffy and Flavorful Kanchipuram Idli Recipe: A South Indian Delicacy

Kanchipuram Idli, a traditional South Indian delicacy, is known for its unique taste and texture. Made with a blend of aromatic spices and lentils, these idlis are soft, fluffy, and bursting with flavor. Follow this authentic recipe to recreate the magic of Kanchipuram Idli in your kitchen. Ingredients: 1 cup boiled rice 1 cup urad dal (split black gram) 1 cup raw rice 1-inch piece of ginger 1 tsp pepper corns 1 tsp jeera (cumin seeds) 1/2 tsp asafoetida 5 tbsp ghee 5 tbsp gingelly oil (sesame oil) Curry leaves Salt to taste Instructions: Soak the Ingredients : Wash the boiled rice, urad dal, and raw rice separately. Soak them in water for 1 hour. Grind the Batter : After soaking, grind the soaked rice and dal into a coarse paste separately. Use minimal water while grinding. Combine the ground rice and dal in a large mixing bowl. Add salt to taste and mix well. Allow the batter to ferment for at least 10 hours or overnight. Fermentation is crucial for the characteristic flavor and text

Oats Soup

Ingredients: Oats - 1 cup Finely chopped pieces of red, yellow and green capsicum - 1 cup Butter - 2 tspn Cinnamon - 1 piece Bay leaf - 1 Milk - 2 cups Fresh cream - 1/2 cup (optional) Garlic flakes- 3 to 5 Salt - To taste Method: Soak Oats in boiling water for 15 to 20 mins till it becomes soft and a little fluffy. Using a masher or hand blender, blend it thoroughly. Mix 1 cup of water to the milk and add the oats to it. Bring it to boil. In a hard bottomed pan melt the butter and add the garlic flakes (smash the garlic little). Add cinnamon and bayleaf to it. Mix well and add the capsicum and salt. Let this cook well. Add the cooked oats to this and serve hot. You can add pepper powder and fresh cream just before serving. Instead of just capsicum, you can use the Vegetable stock also. If you are using vegetable stock, use the soup bag instead of cinnmon and bayleaf.