Thursday, October 20, 2016

Avacado Paratha

Avacado Paratha is a very simple recipe to prepare.

Ingredients :

Avacado 2 or 3
Cilantro - handful
Sombu / Fennel seeds - 1 tsp
Garam Masala - 1/2 tsp
Salt as required.
Whole wheat flour - 2 cups.

Method to prepare
Mix all the above ingredients , Add few spoons of hot water if required. Paratha dough is ready

Add wheat flour and Enjoy the yummy parathas.

Monday, August 22, 2016

Vegetable kurma for Rotis / Parota / Parathas

The below recipe will serve four to five people. Its a simple recipe made from basic spices we have in home.

Vegetables for the kurma :

Potato - One big
Carrot - Two
Handful - Frozen Peas
Green beans - 10 to 12 (I did not add green beans when I tried)
Red Onion - 2 small or 1 Big
Tomato - 2
*optional (I added capsicum all colors mixed half cup)

Masala for Grinding :
Coconut -  A little more than 1/4 cup grated coconut or just add handful of fresh coconut pieces .
Fennel seeds - 2 tsps.
Green Chillies -2
Cinnamon - 1 inch stick
Cloves - 4 to 5
Cardamom - 2
Garlic - 4 or 5
Ginger  - little more than an inch
*(If ginger garlic paste is used, use one and half table spoon)

Other Ingredients :
Bay leaf - 2 medium
Jeera - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Chilli Powder - 1/2 tsp
Cooking oil - 4 tbsp, Ghee 1 tbsp
 Salt - 1 tbsp. or as required.

Procedure :

1 ) Keep finely chopped onion and tomato separately ,Cut rest of the vegetables finely and get them ready.
2) Prepare the masala , grind them and keep them aside.
3) On a kadai, add oil and ghee, wait for oil to heat a little then add jeera and bay leaf. When jeera cracks add finely chopped Onions.
4) On simmer, When the onions become pale pink, add tomatoes, keep sautéing few times till tomato becomes mushy.
5) Add the ground masala. '
6) Add Turmeric powder, chilli powder, garam masala powder.
7) Keep sautéing till all the ingredients gets mixed well, add the vegetables and salt as required.
8) Add water till all the vegetables gets submerged. Keep the stove on medium heat.
9) In five to ten minutes, vegetables will get cooked completely.
10) Check on kurma and keep Stirring occasionally and add more water if beans are not cooked.
 Some kurma might get burnt at the bottom of the kadai, if you don't check often. 

The flavor will be all over the house by now. Switch off the stove and enjoy the hot and yummy vegetable kurma with plain rice, roti/ paratha or parota.


Friday, April 22, 2016

Mattar Paneer / Mattar Tofu Sabji

The recipe below is sufficient for three to four people.

Ingredients :
Green peas - 1.5 cup (Frozen)
Tomato - 3 medium to big
Paneer / Tofu pieces - 1 cup
Hing - One pinch
Cumin seeds - 1 tsp
Bay leaves - 2 to 3
Cinnamon stick - 1/2 inch stick
Ginger - 1 inch
Daniya powder - 1 tbsp (table spoon)
Turmeric powder - 1 tsp
Chilli Powder - 1/2tsp
Salt - 1tsp
Sugar - 1/2 tsp
Corn flour - 1tbsp
Oil -5 spoons

Method :
1) Fry the paneer or tofu with two spoons oil.  Keep it aside on a tissue paper and drain the oil.
2) Microwave the peas for two minutes.
3) Grind the tomatoes, bay leaf, cinnamon, ginger using food processor. (We can add bayleaf, cinnamon stick to jeera and then add tomato paste with ginger, its optional. I prefer grinding everything with tomatoes for kids)
4) Add two spoons of oil, Jeera to the frying pan and wait till it cracks.
5) As Jeera cracks, add the tomato paste and stir well.
6) Add turmeric powder, daniya powder, chilli powder and stir well.
7) when the tomato changes colour add the green peas , salt and sugar.
8) After two minutes add the paneer cubes or tofu cubes and stir slightly.
9) Simmer the frying pan for two more minutes.
10 ) Switch off the stove. Your Mattar Paneer / Mattar Tofu is ready to be served.

Optional :
Add chopped cilantro - 1 tbsp


Wednesday, March 30, 2016

Pudina Thogayal

One of the thogayals, I prepare almost every week is pudina thogayal. It's good for hair and promotes digestion.

Ingredients :

Mint - 1 bunch (when you measure in cups, fill the leaves tightly - 1 Cup )
Green chillies - 2
Tamarind - 1 inch ball
Urad dhal - 1 table spoon
Cooking oil - 1 teaspoon

Cooking method :

1) On a kadai, pour oil , add urad dhal and green chillies.
2) Fry them till urad dhal becomes light brown, Add pudina  /mint along with tamarind and fry till the pudina leaves shrink in size.
3) Remove from heat, allow it to cool, grind them in a food processor , add little water in spoons if needed  add salt and whip once.
4) Transfer the contents to another container.
5) This pudina thogayal can be kept in refrigerator for three days.

It will taste yummy with hot rice , seaseme oil and arisi applam or papads.


Keera pulipu - Mulai keerai / venthiya keera / pasala keera

My mom makes it very often and it tastes lovely with potato fry and vadams. At home, we can it keera pulipu , it can be called keera venthiya kozhambhu, keera puli kozhambhu, or keera pulipu kootu.

The recipe below will feed three to four people.

Ingredients  :

Toor Dhal - 3/4 cup
Tamarind - Lemon sized
Finely chopped keeera -  Large leaf (1 bunch),  small leaf  (1 -1.5 cups)
Cooking Oil - 2 table spoon
Rice flour - 1 table spoon
Salt - 1 tablespoon (or as you require)

To Temper :
Kadugu /Mustard - 1 teaspoon
Vendiyam / Methi - 1 teaspoon
Urad dhal - 1 teaspoon
Red chillies - 2
Green chillies -2

Cooking Method :

1 ) Cook toor dhal in pressure cooker and allow it to cool.
2) Finely chop the keera and rinse it thrice with clean water.
3) Boil half cup water, immerse tamarind inside and close with lid. After 10 minutes extract almost two cups of tamarind syrup from it.
4) On a kadai /Pan , add oil and ingredients to temper .
5) After the mustard cracks, add the tamarind syrup and allow it to boil.
6) When raw smell of tamarind goes or  you see lots of bigger bubbles on tamarind ;) , add chopped keera and stir well once.
7) Keep the kadai on medium flame, check if the spinach has shrunk to size  or cooked.
8) If the keera is cooked, take dhal from pressure cooker, smash it smoothly and then add required salt to the kadai.
9) Add rice flour to few table spoons of water , mix well and add to the kadai.Keera pulipu kozhambhu is ready.
10) If the keera pulippu kozhambu is thicker, add little water to adjust consistency .
11) Remove from heat and its ready to serve.

Friday, December 25, 2015

Vegetable Paneer Fried Rice

I wanted to post this simple recipe for a long time. It's a kids favorite , easy to prepare and tasty to eat.  The below recipe will serve four .


Green onion bunch - 2
(Carrots , Green Beans ,  Green Peas, Sweet corn ) - Two cups
Capsicums /Bell peppers (red ,yellow,green, orange)* - 1 cup
Paneer cubes - 1 cup (cut as small as the vegetables for even size)
Garlic - 4 to 5
Soy sauce - 2 Table spoons
Olive oil - 1/4 cup**
Salt & Pepper as needed.
Already cooked rice - 2 cups

*you can choose mixture of capsicums or just any one colour , green capsicum gives a nice flavor.
**Use Olive oil as needed by vegetables.

Steps to make the Paneer Vegetable fried rice :

1) Cut vegetable and keep aside
2) Cut green onions, separate white part and green part cut them into small pieces
3) Dice garlic into small pieces
4) On a frying pan, Add olive oil, garlic and white stalks of green onions. sauté them well.
5) Add all vegetables , Salt  and fry them till they are cooked
6) Add soy sauce
7) Add Paneer cubes and gently mix them all
8) Add Pepper
9) Keep the frying pan on simmer for few minutes till the paneer softens .

**TIPS : If we want to save some vegetable mix for later, we can keep them aside and add rice when needed.
10)The Paneer Vegetable fried mixture is ready. Add rice and mix well.
11)After two minutes , switch off the pan, keep the pan closed.

Paneer Vegetable fried rice is ready .

Enjoy the taste and make your tummy happy. One of my friend's daughter who is four years old like it so much, she called it "Pizza Rice" ;) . Nice name isn't it !!

I'm confident it will taste yummy for everyone .


Wednesday, January 9, 2013

Inji Thogayal / Ginger Thogayal

Ingredients :
Ginger - peeled and cut into 1inch pieces 3/4 cup
Onion - 1 medium sized
Red chilies - 5 or 6
Urad dhal / Ulutham paruppu - 1 cup / 1 handfull
Tamarind - 1 lemon sized ( if tamarind paste is used, use on table spoon)
salt to taste 
coconut - grated 1/4 cup (optional, but tastes good)
gingelly oil - 2 table spoon (thogayal tastes good with it. vegetable oil/sunflower oil can also be used.)
Asafetida /Perungayam - 1pinch

Preparation method : 
1) On a kadai / pan, dry roast urad dhal to brownish colour and keep aside. Alongside prepare thick extract of tamarind.(If paste is used, add directly on point 5 below)
2) To the kadai add 2 table spoon oil ,red chilies, asafetida and onion.
3) Saute till the onions turn baby pink and soft.
4) Add the ginger cubes and saute again
5) Add the tamarind extract, grated coconut ,urad dhal and fry again.

I've used tamarind paste in this mix

6) Allow the mix to cool and then grind it into a paste using mixer.

Inji thogayal

7) Add salt to taste , mix well and store it in a airtight container.

This mix can serve 10 to 15 people in one go.

Tasty Inji /Ginge Thogayal is ready . 

Wednesday, April 11, 2012

Yummy and soft Lemon Pickle

Lemon pickle has always been my favourite sidedish for upma, curdrice,chapathi,parathas  and other tiffin items

Below mentioned ingredients would be sufficient for 3-4 people for a month.

Ingredients :
Big Lemon - 10
Red chillies - 1 & 1/2 cup
Salt - 1/4th of boiled & cooled lemon
Turmeric powder - 1/2 table spoon
Curry leaves - 15 to 20
Mustard seeds  - 1 spoon
Gingeli oil - 1 cup
Methi / vendiyam - 1 & 1/2 table spoon
Perungayam / Asafoetida.

Preparation method :

1) Cut the lemons into 4 or 8 equal parts .
2) On a vessel , keep adding water to the lemons such that all of them are fully immersed in water.
3) When the lemons are 80% boiled and lemons seems soft and you see them surrounded by lemon juice concentrate like squash. Remove from heat and cool it down.

4) On a kadai, Fry red chillies dry till they turn half black , keep them aside.
5) Fry Methi seeds or venthiyam till they turn coffee brown ,asafoetida ,turmeric powder and add curryleaves, fry once and add them both to chillies kept aside.

(Once they cool down,  Using mixer grinder prepare chilli methi powder.)

6) Add salt to lemons.
7) On the kadai, Add gingeli oil, temper with mustard seeds  and add the powder , stir till foam is seen and remove from heat.

8) After they cool down, add it to the lemons and store in a glass vessel.

Enjoy :)

Enjoy tasty and soft lemon pickle.

Friday, March 30, 2012

Chocolate Fudge

Ingredients :

100g butter,
1/2 cup powdered sugar,
3/4 cocoa powder,
Fist full misture of dryfruit n nut - groundnut,cashew,pista,raisins,
1 tin milkmaid
1/2 spoon ghee
1/2 spoon maida flour

Preparation Method :

Make small pieces of the nuts(1 spoon full groundnut, 6 cashew , 4 pista & 6raisin . Deep fry Groundnuts with 1/s spoon ghee. In the pan fry the rest slightly. Dont deep fry... as Cashew shouldnt turn brown.
Take thick kadai, add butter, stir for 5 mins, when it would foam, add sugar, maida,cocoa powder and milkmaid. Keep stirring till soft ball consistency is achieved(the mix wdnt stick to sides of kadai.).

Simmer and add the nuts. stir again for a minute and remvoe from heat. Grease a "8x10" sized plate with ghee and Pour the mix on a plate (size is approx). Allow it to cool , Cut into cubes and refrigerate for 2 hours in freezer.

Yippe Chocolate Fudge is ready :)))

Thursday, March 8, 2012

Pudina Chuttney

Ingredients  :

Mint leaves /Pudina bunch - 2,
Green Chillies - 3
Tamarind -small amla sized ball / 3 spoons readymade pulp
Salt to taste

Procedure :
1) Remove mint leaves from 2 bunches of pudina. Wash them throroughly.

2) Add 3 green chillies each 3.5 to 4 inch in length(just fyi)

3) Add 3 spoons tamarind pulp. 1 spoon salt. Prepare chuttney with any mixer grinder :)). Refrigerate this chuttney as well it be so fresh while serving.