Ingredients:
Meat/Mutton-2 lb
Onion-1(big),30(small)
Green chillies-2
Tomato-3
Ginger-1/2 inch
Garlic-5
Chilli powder-1/2 tsp
Oil-1 tsp
Salt-Required
To marinate:
Turmeric powder-1/2 tsp
Salt-1 tsp
Yoghurt-1 tsp
Lemon juice-3 drops(optional)
To grind:
Feenal seeds-1 tsp
cumin-1 tsp
Pepper-1/2 tsp
Corriondar powder-3 tsp
Cinnomon-1/2 inch
Clove-3
Pattai-1/2 inch
To Season:
Feenal seeds-1 tsp
Bay leaf-2
Cardomom-3
Clove-2
Podina-6 leaves
Curry leaves-Little
Corriondar leaves- little
Preparation:
1. Cut the onion,green chillies lengthwise.Chop the ginger,garlic,tomato.
2. Marinate the mutton/meat using the items given "To marinate".Marinate it for overnight and keep it in the refrigerator.
3. Dry saute the items given in "To grind".Cool it and grind it into fine powder without addition of water.
4. In a wide pan add 1 tsp of oil ,saute the onion,tomato,green chillies,garlic,ginger at a low flame until the onions turns brown.
5. Cool the sauted items and grind it into fine paste by addition of very little water.
6.In the same pan,with the left over oil season it with items given in "To season".
7. Saute the marinated meat for 2 minutes.Add 3-4 cups of water.
8. Add chilli powder,required salt,grinded powder,grinded gravy.Check for taste.
9.If you are cooking in a pan,then cook for 10 mins.Inbetween check wheather the chicken is cooked and the gravy comes to desired consistency.
10.If you are using pressure cooker,then pressure cook for 1 whistle.wait for the pressure to get released .Garnish with corriondar leaves.
August 11, 2010
Mutton curry
Ingredients:
Mutton-1/2 kg/1 lb
Small onion-10
Tomato-1
Turmeric powder-1/2 tsp
Sambar powder-1 tsp/Chilly powder-3/4 tsp/Non-veg curry powder-1 tsp
Corriondar powder-1 tsp(Not used when sambar powder is used)
Cocunut paste-2 tsp(prepared from 2 tsp of cocunut)
Brinji leaves-1
Cinnomon-1 inch piece
Water-3 cups
Salt-Required
To grind:
Cumin seeds-1/2 tsp
Clove-3
Cardomon-1
Onion-10
Garlic-2
Preparation:
1. Chop the mutton into 1 inch pieces.Wash the pieces nicely in hot water.
2. Heat 1/2 tspof oil,Saute the items given in "To grind".Let them cool.Grind into very fine paste in the mixer.
3. In the pressure cooker add 1/2 tsp of oil saute the mutton pieces nicely for about 3 mins. until the water oozes out.It is very important to saute the mutton pieces,In this way the raw smell will get away.
4. Add chopped onion,tomato along with chilli powder and corriondar powder (or) Sambar powder (or) Non-veg curry powder and corriondar powder,Turmeric powder,Salt into sauted mutton pieces in cooker.
5. Mix all the items well.Pour 3 cups of water,Check for taste and close the lid.Pressure cook for 6 whistles in medium flame.
6. Let the pressure get released.
7. Heat another pan ,Add 1/2 tsp of oil add mustard seeds,After popping add the brinji leaf,cinnomon.
8. Add the grinded massala along with 1/2 cup of water.Then add the cooked mutton along with gravy.
9. Cook until half of the water evaporates.Add the cocunut paste and cook for other 3 mins. until all the water gets evaporated and saute dry.
11.Transfer it ito serving bowl and garnish using corriondar leaves.
Mutton-1/2 kg/1 lb
Small onion-10
Tomato-1
Turmeric powder-1/2 tsp
Sambar powder-1 tsp/Chilly powder-3/4 tsp/Non-veg curry powder-1 tsp
Corriondar powder-1 tsp(Not used when sambar powder is used)
Cocunut paste-2 tsp(prepared from 2 tsp of cocunut)
Brinji leaves-1
Cinnomon-1 inch piece
Water-3 cups
Salt-Required
To grind:
Cumin seeds-1/2 tsp
Clove-3
Cardomon-1
Onion-10
Garlic-2
Preparation:
1. Chop the mutton into 1 inch pieces.Wash the pieces nicely in hot water.
2. Heat 1/2 tspof oil,Saute the items given in "To grind".Let them cool.Grind into very fine paste in the mixer.
3. In the pressure cooker add 1/2 tsp of oil saute the mutton pieces nicely for about 3 mins. until the water oozes out.It is very important to saute the mutton pieces,In this way the raw smell will get away.
4. Add chopped onion,tomato along with chilli powder and corriondar powder (or) Sambar powder (or) Non-veg curry powder and corriondar powder,Turmeric powder,Salt into sauted mutton pieces in cooker.
5. Mix all the items well.Pour 3 cups of water,Check for taste and close the lid.Pressure cook for 6 whistles in medium flame.
6. Let the pressure get released.
7. Heat another pan ,Add 1/2 tsp of oil add mustard seeds,After popping add the brinji leaf,cinnomon.
8. Add the grinded massala along with 1/2 cup of water.Then add the cooked mutton along with gravy.
9. Cook until half of the water evaporates.Add the cocunut paste and cook for other 3 mins. until all the water gets evaporated and saute dry.
11.Transfer it ito serving bowl and garnish using corriondar leaves.
Chicken 65
Ingredients:
Chicken – 1/2 kg(Boneless),cut into 1 inch pieces
Yogurt – 1 tablespoons
Corn flour – 2 tablespoons
All purpose flour – 1 tablespoons
Ginger Garlic paste-1 tsp
Red chilli powder – 2 teaspoon
Lemon juice - 1 teaspoon
Egg – 1 (optional)
Salt –Required(May be 1/2 tsp)
Vinegar-1/2 tsp
Oil – for deep frying
For Garnishing:
Big Onion-cutted as swrills(3 pieces)
Tomato-cutted as swrills(3 pieces)
Corriondar leaves-little
Prepration:
1. Mix well all the ingredients given in a shallow vessel.
2. Add the chicken pieces to this marinade and mix it again evenly.
3. Marinate it covered for 2-4 hours in a refrigerator.
4. Heat oil in a fry pan and when the oil is very hot, deep fry the chicken pieces until it turns reddish brown.
5. Serve it hot garnished with onion rings, lemon wedges, tomato slices.
Chicken – 1/2 kg(Boneless),cut into 1 inch pieces
Yogurt – 1 tablespoons
Corn flour – 2 tablespoons
All purpose flour – 1 tablespoons
Ginger Garlic paste-1 tsp
Red chilli powder – 2 teaspoon
Lemon juice - 1 teaspoon
Egg – 1 (optional)
Salt –Required(May be 1/2 tsp)
Vinegar-1/2 tsp
Oil – for deep frying
For Garnishing:
Big Onion-cutted as swrills(3 pieces)
Tomato-cutted as swrills(3 pieces)
Corriondar leaves-little
Prepration:
1. Mix well all the ingredients given in a shallow vessel.
2. Add the chicken pieces to this marinade and mix it again evenly.
3. Marinate it covered for 2-4 hours in a refrigerator.
4. Heat oil in a fry pan and when the oil is very hot, deep fry the chicken pieces until it turns reddish brown.
5. Serve it hot garnished with onion rings, lemon wedges, tomato slices.
Chicken Kulzhambu
Ingredients:
Chicken-1/2 kg/2 lb
Small onion-10
Garlic-5
Tomato-2
Sambar powder-2 tsp/Chilli powder-1 tsp/Non-veg curry powder-2 tsp
Corriondar powder-1 tsp(Not required while using sambar powder)
Oil-1 tsp
Water-3 cups
To grind:
Feenal seeds-1 tsp
Cashewnut-4
Clove-2
Cardomom-2
Small Onion-10
Garlic-5
Giger-a small piece
Mint Leaves-5
To season:
Mustard seeds-1 tsp
Brinji Leaves-1
Cinnomon stick-1
Curry leaves-little
Oil-1/2 tsp
For marination:
Sambar Powder/chilli powder/Non-veg curry powder-1 tsp
Turmeric powder-1/2 tsp
Salt-1 tsp
Curd-1 tsp
Preparation:
1. Wash the chicken pieces and marinate the chicken using the items given in "For marinating" for 1 hour.
2. Cut the onion,garlic,tomato(chop).Make ready all the items given in for grinding.
3. Heat 1/2 tsp of oil(less than that will be good).Saute the items in order(as given in "To saute") one by one.Let them cool for a while.
4. After that grind the sauted items into very fine paste.
5. Heat the pressure cooker/same pan(depends upon your cooking method).Add less than 1/2 tsp of oil and seaso the items given i"To season".
6. Saute the onion,garlic,tomato in order for about 1 minute each.Now add the marinated chicken and saute for 3 minutes.
7. Then add the grinded paste to it.Put the sambar powder required.If you are adding sambar powder,No need of addition of corriondar powder.If you are adding chilli powder/Non-veg curry powder add corriodar powder along with it.
8. Add salt and check for taste.Note:There is aldready some salt have been added while marination,so add little by little and check taste.
9. Close the lid and put weight,If everything is all set.
10. Let them pressure cook for 1 whistle,And wait till the pressure get released.If you are using pan with a lid.cook for about 15 mins in medium flame.check constantly while cooking in pan.
11. Serve hot after this step itself.Or else grind 3 tsp of cocunut into a fine paste and add to the gravy and make them boil for another 3 mins.
12.Transfer it into the serving pan and serve hot.
Note:Sambar powder tastes good for chicken kulzhambu.After cooking you can find so much of oil (especielly if you are using thighs)floating,You can better remove that lighty using the laddle before serving,because it is not good for health.
Chicken-1/2 kg/2 lb
Small onion-10
Garlic-5
Tomato-2
Sambar powder-2 tsp/Chilli powder-1 tsp/Non-veg curry powder-2 tsp
Corriondar powder-1 tsp(Not required while using sambar powder)
Oil-1 tsp
Water-3 cups
To grind:
Feenal seeds-1 tsp
Cashewnut-4
Clove-2
Cardomom-2
Small Onion-10
Garlic-5
Giger-a small piece
Mint Leaves-5
To season:
Mustard seeds-1 tsp
Brinji Leaves-1
Cinnomon stick-1
Curry leaves-little
Oil-1/2 tsp
For marination:
Sambar Powder/chilli powder/Non-veg curry powder-1 tsp
Turmeric powder-1/2 tsp
Salt-1 tsp
Curd-1 tsp
Preparation:
1. Wash the chicken pieces and marinate the chicken using the items given in "For marinating" for 1 hour.
2. Cut the onion,garlic,tomato(chop).Make ready all the items given in for grinding.
3. Heat 1/2 tsp of oil(less than that will be good).Saute the items in order(as given in "To saute") one by one.Let them cool for a while.
4. After that grind the sauted items into very fine paste.
5. Heat the pressure cooker/same pan(depends upon your cooking method).Add less than 1/2 tsp of oil and seaso the items given i"To season".
6. Saute the onion,garlic,tomato in order for about 1 minute each.Now add the marinated chicken and saute for 3 minutes.
7. Then add the grinded paste to it.Put the sambar powder required.If you are adding sambar powder,No need of addition of corriondar powder.If you are adding chilli powder/Non-veg curry powder add corriodar powder along with it.
8. Add salt and check for taste.Note:There is aldready some salt have been added while marination,so add little by little and check taste.
9. Close the lid and put weight,If everything is all set.
10. Let them pressure cook for 1 whistle,And wait till the pressure get released.If you are using pan with a lid.cook for about 15 mins in medium flame.check constantly while cooking in pan.
11. Serve hot after this step itself.Or else grind 3 tsp of cocunut into a fine paste and add to the gravy and make them boil for another 3 mins.
12.Transfer it into the serving pan and serve hot.
Note:Sambar powder tastes good for chicken kulzhambu.After cooking you can find so much of oil (especielly if you are using thighs)floating,You can better remove that lighty using the laddle before serving,because it is not good for health.
August 8, 2010
Potato Carrot masiyal
Ingredients:
Potato-2
Carrot-2
Onion-1
Tomato-1
oil-1 tsp
Mustard seeds-1 tsp
Salt-Required
Corriondar leaves-For garnishing
Curry Leaves-Little
To grind:
Cocunut-1 1/2 tsp
Red chillies-4
Green chillies-1
Feenal seeds-1/2 tsp
Cumin seeds-1/2 tsp
Cashewnut-3/Pottukadalai-1 tsp/Kas kas-1/2 tsp
Preparation:
1. Grind the items given in "For grinding" into very fine paste.
2. Cut the potato,tomato,carrot,onion ito very small pies as shown.
3. Heat 1 tsp of oil,Add mustard sees,after popping add curry leaves.
4. Add the onios.Saute until it get transparent.Add tomato and fry until get smashed.
5. Put potatoes,carrot and saute for 2 minutes.Pour the grinded masala along with 2 cups of water.
6.Add required salt.check for taste.Let them cook for 10 mins.Check constantly for water.
7.Cook until it is done.Transfer it into serving bowl.Garnish with corriondar leaves and serve hot.
Potato-2
Carrot-2
Onion-1
Tomato-1
oil-1 tsp
Mustard seeds-1 tsp
Salt-Required
Corriondar leaves-For garnishing
Curry Leaves-Little
To grind:
Cocunut-1 1/2 tsp
Red chillies-4
Green chillies-1
Feenal seeds-1/2 tsp
Cumin seeds-1/2 tsp
Cashewnut-3/Pottukadalai-1 tsp/Kas kas-1/2 tsp
Preparation:
1. Grind the items given in "For grinding" into very fine paste.
2. Cut the potato,tomato,carrot,onion ito very small pies as shown.
3. Heat 1 tsp of oil,Add mustard sees,after popping add curry leaves.
4. Add the onios.Saute until it get transparent.Add tomato and fry until get smashed.
5. Put potatoes,carrot and saute for 2 minutes.Pour the grinded masala along with 2 cups of water.
6.Add required salt.check for taste.Let them cook for 10 mins.Check constantly for water.
7.Cook until it is done.Transfer it into serving bowl.Garnish with corriondar leaves and serve hot.
August 7, 2010
Kathirikkai Kottukary
Ingredients:
Brinjal-3
Moong Dal-1/2 cup
Small Onion-7
Tomato-1
Sambar powder-1 tsp
Salt-Required
Oil-1 tsp
To season:
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Curry Leaves-little
Preparation:
1. Chop the onions,tomato.Cut the brinjal into small pieces.After cutting of brinjal ad the
2. Take a pressure cooker,Add the ingredients:brinjal,moong dal,onion,tomato,sambar powder,salt in 2 cups of water.
3. Pressure cook for 3 whistles.Let the pressure release.
4. In a seperate pan,heat 1 tsp of oil season the kootukary using the items "To season"
5.Transfer it into servig bowl and serve hot.
Brinjal-3
Moong Dal-1/2 cup
Small Onion-7
Tomato-1
Sambar powder-1 tsp
Salt-Required
Oil-1 tsp
To season:
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Curry Leaves-little
Preparation:
1. Chop the onions,tomato.Cut the brinjal into small pieces.After cutting of brinjal ad the
2. Take a pressure cooker,Add the ingredients:brinjal,moong dal,onion,tomato,sambar powder,salt in 2 cups of water.
3. Pressure cook for 3 whistles.Let the pressure release.
4. In a seperate pan,heat 1 tsp of oil season the kootukary using the items "To season"
5.Transfer it into servig bowl and serve hot.
Beetroot Vadai
Ingredients:
Beetroot-1(Large)
Small Onion-10
Oil-Required for frying
Curry Leaves-Little
Hig-1/4 tsp
Salt-Required
To soak:
Toor dal-1/4 cup
Channa dal-1/4 cup
Red Chillies-3
Feenal seeds-1 tsp
Preparation:
1. Scratch the beetroot in the scratcher.squeeze out the water in the beetroot using hand by a press.As excess water will spoil the vadai.
2. Soak the toor dal,chana dal,feenal seeds,Red chillies for about 30 mins.
3. Grind into coarse as for vadai with less addition fof water.Care should be taken while grinding.It should not be too watery.
4. Now mix the grided paste,beetroot,Onion,curry leaves,Hing,salt and mix well until all get mixedup.
5. Heat the oil required for frying.The heat should be in the medium as high flame will burn the vada.At the same time dont put it in a low fire,it will take much time and the vadas will drink the water.so put it in medium flame.
6. Make small vada's out of the mixture and slowly add for frying.fry on both sides until it is cooked.
7.Serve hot.It goes well with sambar rice.Else you can have it is a snack.
Beetroot-1(Large)
Small Onion-10
Oil-Required for frying
Curry Leaves-Little
Hig-1/4 tsp
Salt-Required
To soak:
Toor dal-1/4 cup
Channa dal-1/4 cup
Red Chillies-3
Feenal seeds-1 tsp
Preparation:
1. Scratch the beetroot in the scratcher.squeeze out the water in the beetroot using hand by a press.As excess water will spoil the vadai.
2. Soak the toor dal,chana dal,feenal seeds,Red chillies for about 30 mins.
3. Grind into coarse as for vadai with less addition fof water.Care should be taken while grinding.It should not be too watery.
4. Now mix the grided paste,beetroot,Onion,curry leaves,Hing,salt and mix well until all get mixedup.
5. Heat the oil required for frying.The heat should be in the medium as high flame will burn the vada.At the same time dont put it in a low fire,it will take much time and the vadas will drink the water.so put it in medium flame.
6. Make small vada's out of the mixture and slowly add for frying.fry on both sides until it is cooked.
7.Serve hot.It goes well with sambar rice.Else you can have it is a snack.
August 6, 2010
Mochaikkai kootukary
Ingredients:
Mochakkai-1 cup
sambar powder-1 tsp
Salt-Required
Curry leaves-Little
Red chiilies-1
Mustard Seeds-1/2 tsp
Oil-1/2 tsp
Water-1 cup
Preparation:
1.Soak the mocchakkai overnight.the next day,Squeeze out the outer skin just by a press.
2. Take a wide pan,Boil the mochaikkai for about 10 mins i 1 cup of water along with a tsp of sambar powder and salt.
3. After all the water get absorbed,Switch off the stove.
4.In another pan,Heat 1 tsp of oil.season the kootukary with mustard,curry leaves,red chillies.
5. Transfer it into a servig bowl and serve hot.
Mochakkai-1 cup
sambar powder-1 tsp
Salt-Required
Curry leaves-Little
Red chiilies-1
Mustard Seeds-1/2 tsp
Oil-1/2 tsp
Water-1 cup
Preparation:
1.Soak the mocchakkai overnight.the next day,Squeeze out the outer skin just by a press.
2. Take a wide pan,Boil the mochaikkai for about 10 mins i 1 cup of water along with a tsp of sambar powder and salt.
3. After all the water get absorbed,Switch off the stove.
4.In another pan,Heat 1 tsp of oil.season the kootukary with mustard,curry leaves,red chillies.
5. Transfer it into a servig bowl and serve hot.
Cauliflower Pachadi
Ingredients:
Cauliflower-1/2 kg
Channa dal-1 cup
Onion-1/2 cup
Tomato-1(small)
Sambar powder-1 1/2 tsp
Salt-Required
To season:
Cumin seeds-1 tsp
Red chillies-1(Broken)
Curry leaves-Little
Preparation:
1. Cut the cauliflower into fine pieces as shown.Boil some water and wash the cauliflower in hot water.So that the raw smell goes away.Chop the onion and tomato.
2. Take a pressure cooker,add the cauliflower,channa dal,salt sambar powder,tomato,onion altogether and mix well with 1 cup of water.
3. Pressure cook for 3 whistles.After the pressure got relesed season it with mustard seeds,red chillies,curry leaves.
4. Transfer it into serving bowl.Garnish with corriondar leaves.
Cauliflower-1/2 kg
Channa dal-1 cup
Onion-1/2 cup
Tomato-1(small)
Sambar powder-1 1/2 tsp
Salt-Required
To season:
Cumin seeds-1 tsp
Red chillies-1(Broken)
Curry leaves-Little
Preparation:
1. Cut the cauliflower into fine pieces as shown.Boil some water and wash the cauliflower in hot water.So that the raw smell goes away.Chop the onion and tomato.
2. Take a pressure cooker,add the cauliflower,channa dal,salt sambar powder,tomato,onion altogether and mix well with 1 cup of water.
3. Pressure cook for 3 whistles.After the pressure got relesed season it with mustard seeds,red chillies,curry leaves.
4. Transfer it into serving bowl.Garnish with corriondar leaves.
Mango Sweet Pachadi
Ingredients:
Mango-half ripened-1
Moong dal-1/2 cup
Onion -1/2 cup
Red chillies-3
Jaggery-1/2 cup
Water-2 cups
Mustard seeds-1 tsp
Curry leaves- Little
Preparation:
1. Chop the onion.Cut the mango into very small pieces(exclude the pulp).
2. Take a pressure cooker.Add the mango pieces,onion,moong dal,Jaggery,water.Mix well and close the lid.
3. Pressure cook for about 4 whistles.Let the pressure get released.After that mash the contents nicely.
4. Take a pan,Heat 1 tsp of oil add the mustard seeds,after popping add the curry leaves,Red chillies.Season the mango mash.The jaggaery quantity differs about your taste.You can vary according to your taste.
5. Transfer it into serving bowl and serve hot.It goes well with sambar rice.
Mango-half ripened-1
Moong dal-1/2 cup
Onion -1/2 cup
Red chillies-3
Jaggery-1/2 cup
Water-2 cups
Mustard seeds-1 tsp
Curry leaves- Little
Preparation:
1. Chop the onion.Cut the mango into very small pieces(exclude the pulp).
2. Take a pressure cooker.Add the mango pieces,onion,moong dal,Jaggery,water.Mix well and close the lid.
3. Pressure cook for about 4 whistles.Let the pressure get released.After that mash the contents nicely.
4. Take a pan,Heat 1 tsp of oil add the mustard seeds,after popping add the curry leaves,Red chillies.Season the mango mash.The jaggaery quantity differs about your taste.You can vary according to your taste.
5. Transfer it into serving bowl and serve hot.It goes well with sambar rice.
Keerai Masiyal
Ingredients:
Spinach-1 bunch
Moong dal-1/2 cup
Small onion-1/4 cup
Red chillies-3
Garlic(crushed)-1
Cumin seeds-1 tsp
Watrer-2 cups
Preparation:
1.Chop the spinach into small pieces,and wash the spinach in set aside with water ,so that the sand get settles down.
2. Take a pressure cookeer,Add the spinach,garlic,onion,cumin seeeds,red chillies,Moong dal.
3. Pressure cook for 3 whistles.wait until the pressure get released.Add salt after cooking.If you added before it will give a bitter effect.
4. Mash the cotents nicely.Transfer it into the serving bowl.
Spinach-1 bunch
Moong dal-1/2 cup
Small onion-1/4 cup
Red chillies-3
Garlic(crushed)-1
Cumin seeds-1 tsp
Watrer-2 cups
Preparation:
1.Chop the spinach into small pieces,and wash the spinach in set aside with water ,so that the sand get settles down.
2. Take a pressure cookeer,Add the spinach,garlic,onion,cumin seeeds,red chillies,Moong dal.
3. Pressure cook for 3 whistles.wait until the pressure get released.Add salt after cooking.If you added before it will give a bitter effect.
4. Mash the cotents nicely.Transfer it into the serving bowl.
August 5, 2010
Beans Carrot Porriyal
Ingredients:
Beans - 1/4 kg
Carrot-1
Thoor dal - 1 handful
Red chilly - 3 (broken)
Salt - Required
Mustard seeds-1 tsp
Urad dal-1 tsp
Curry leaves - Little
Cocunut-4 tsp
Oil-1 tsp
Water-2 cup(Or more required for boiling)
Preparation:
1. Cut the vegetables into small pieces.
2.Boil the vegetables in a seperate pan along with salt in 2 cups of water.Cook the toor dal in a seperate pan until it is done.Drain the vegetables and toor dal and set aside seperately.
3. Add some water and cook it well together, until the vegetables become soft.
4. Heat a tsp of oil in a pan.Splutter mustard seeds.Add curry leaves and saute for a while.
5. Add the onions and fry until it becomes transparent.In this stage add the vegetables draied and saute for a while.
6. Atlast add the toor dal and fry for a second.Make sure that there is no excess water.Then sprinkle the cocunut.
7.Switch off the stove and transfer into serving bowl.
Beans - 1/4 kg
Carrot-1
Thoor dal - 1 handful
Red chilly - 3 (broken)
Salt - Required
Mustard seeds-1 tsp
Urad dal-1 tsp
Curry leaves - Little
Cocunut-4 tsp
Oil-1 tsp
Water-2 cup(Or more required for boiling)
Preparation:
1. Cut the vegetables into small pieces.
2.Boil the vegetables in a seperate pan along with salt in 2 cups of water.Cook the toor dal in a seperate pan until it is done.Drain the vegetables and toor dal and set aside seperately.
3. Add some water and cook it well together, until the vegetables become soft.
4. Heat a tsp of oil in a pan.Splutter mustard seeds.Add curry leaves and saute for a while.
5. Add the onions and fry until it becomes transparent.In this stage add the vegetables draied and saute for a while.
6. Atlast add the toor dal and fry for a second.Make sure that there is no excess water.Then sprinkle the cocunut.
7.Switch off the stove and transfer into serving bowl.
Ladies Finger/Vendakka Mandi
Ingredients:
Ladies finger/Vendakkai-5
Mochakkai-1/2 cup
Small onion-15
Tomato-1
Garlic-10 pods
Tamarind-1/2 tsp
Green chillies-6
Salt-Required
Oil-1 1/2 tsp
Rice Water/Arisi mandi-2 cups
To season:
Mustard seeds-1 tsp
Feenal seeds-1 tsp
Curry leaves-little
Preparation:
1. Chop the onions and garlic into small pieces.cut green chillies lengthwise.cut the ladies finger 1/2 inch.
2. Heat 1 tsp of oil add ladies finger and fry until the sticky nature goes out and set aside.
3. In a pressure cooker heat 1/2 tsp of oil.Season the items given in "To Season".
4. After that add onion,garlic green chillies,tomato and saute for 2 mins until the onions become transparent.
5. Now add the ladies figer and saute for other 30 seconds.Put mochai,pour 1 1/2 cups of Arisi mandi/Rice water .Add required salt and mix well.
6. Close the lid and put the weight.Presuure cook for 2 whistles.
7.After the pressure got released,remove the weight pour the tamarind extract prepared in 1/2 cup of arisi mandi and boil for 2 mins or more for required consistency.
8. Transfer it into a serving pa and garnish with corriondar leaves.
Ladies finger/Vendakkai-5
Mochakkai-1/2 cup
Small onion-15
Tomato-1
Garlic-10 pods
Tamarind-1/2 tsp
Green chillies-6
Salt-Required
Oil-1 1/2 tsp
Rice Water/Arisi mandi-2 cups
To season:
Mustard seeds-1 tsp
Feenal seeds-1 tsp
Curry leaves-little
Preparation:
1. Chop the onions and garlic into small pieces.cut green chillies lengthwise.cut the ladies finger 1/2 inch.
2. Heat 1 tsp of oil add ladies finger and fry until the sticky nature goes out and set aside.
3. In a pressure cooker heat 1/2 tsp of oil.Season the items given in "To Season".
4. After that add onion,garlic green chillies,tomato and saute for 2 mins until the onions become transparent.
5. Now add the ladies figer and saute for other 30 seconds.Put mochai,pour 1 1/2 cups of Arisi mandi/Rice water .Add required salt and mix well.
6. Close the lid and put the weight.Presuure cook for 2 whistles.
7.After the pressure got released,remove the weight pour the tamarind extract prepared in 1/2 cup of arisi mandi and boil for 2 mins or more for required consistency.
8. Transfer it into a serving pa and garnish with corriondar leaves.
Vazhakkai/Green Banana Poriyal
Ingredients:
Green Banana-1
Big Onion-1/4 cup
Red Chillies-2
Oil-1 tsp
Mustard seeds-1 tsp
Urad dal-1 tsp
Curry leaves-3
Cocunut grated-4 tsps
Salt-Required
Water-2 cups(or more for boiling)
Preparation:
1. Cut the green banana into a small pieces.Chop the onions into very small pieces.
2. Boil the green banana in 3 cup of boiling water and salt in a seperate pan for 3-5 mins in medium flame until it turns tender.
3.Drain the water by pouring in vegetable drainer.
4. Heat 1 tsp of oil,Add mustard,urad dal.After popping add the curry leaves,Broken red chillies.
5. After that add onions into it.Fry util oions get transparent.
6. Atlast add the drained green banana ad fry for a second.
Note:It should be taken care that there shold no water i the banana while added.
7.Put the heat off and add the cocunut and mix well.Transfer it into serving bowl and serve hot.
Green Banana-1
Big Onion-1/4 cup
Red Chillies-2
Oil-1 tsp
Mustard seeds-1 tsp
Urad dal-1 tsp
Curry leaves-3
Cocunut grated-4 tsps
Salt-Required
Water-2 cups(or more for boiling)
Preparation:
1. Cut the green banana into a small pieces.Chop the onions into very small pieces.
2. Boil the green banana in 3 cup of boiling water and salt in a seperate pan for 3-5 mins in medium flame until it turns tender.
3.Drain the water by pouring in vegetable drainer.
4. Heat 1 tsp of oil,Add mustard,urad dal.After popping add the curry leaves,Broken red chillies.
5. After that add onions into it.Fry util oions get transparent.
6. Atlast add the drained green banana ad fry for a second.
Note:It should be taken care that there shold no water i the banana while added.
7.Put the heat off and add the cocunut and mix well.Transfer it into serving bowl and serve hot.
Onion Kosu/Vengaya Kosu
Ingredients:
Onion-5(Big)
Tomato-1
Oil-1 tsp
Water-4 cups
Salt-Required
Curry Leaves-Little
Corriondar Leaves-Little
To Grind:
Cocunut-4 tsp
Cashews-4/Pottukadalai-1 tsp/Kas kas-1/2 tsp
Red Chilliess-6
Feenal Seeds-1 tsp
Preparation:
1. Grind the items given in "For grinding" into very fine smooth paste.
2. Chop the onios and tomatoes into vey small pieces.
3. Take the pressure cooker.Heat 1 tsp of oil,add mustard seeds.After popping add the curry leaves.
4. Add the onions,Saute for 2 mins until it turns transparent.Add the tomatoes and saute for other 1 minute.
5. Pour the grinded masala.Add salt along with 4 cups of water.Mix well and close the lid,Put the weight.
6. Cook for about 4 whistles.After the pressure get released.
7. Pour it in the serving pan and serve hot by garnishing with corriondar leaves.
Onion-5(Big)
Tomato-1
Oil-1 tsp
Water-4 cups
Salt-Required
Curry Leaves-Little
Corriondar Leaves-Little
To Grind:
Cocunut-4 tsp
Cashews-4/Pottukadalai-1 tsp/Kas kas-1/2 tsp
Red Chilliess-6
Feenal Seeds-1 tsp
Preparation:
1. Grind the items given in "For grinding" into very fine smooth paste.
2. Chop the onios and tomatoes into vey small pieces.
3. Take the pressure cooker.Heat 1 tsp of oil,add mustard seeds.After popping add the curry leaves.
4. Add the onions,Saute for 2 mins until it turns transparent.Add the tomatoes and saute for other 1 minute.
5. Pour the grinded masala.Add salt along with 4 cups of water.Mix well and close the lid,Put the weight.
6. Cook for about 4 whistles.After the pressure get released.
7. Pour it in the serving pan and serve hot by garnishing with corriondar leaves.
Capsicum Kootu/Pachadi
Ingredients:Moong dhal-1 cup
Capsicum-2
Big onion-1
Tomato-1
Green chillies-7(cut lengthwise)
Feenal Seeds-1 tsp
Red chillie-2
Curry Leaves-little
Coriander-1/4 cup
Preparation:
1. Cut capsicum into very small pieces. chop the onion green chillies tomatoes.Peel the chilies length wise.
2. Put everything inside the cooker along with moong dhal .Add four cups of water, turmeric powder and salt .Stir everything nicely.
3. Close the cooker keep it in the stove. cook for 3 whistles in a medium flame.
1. Cut capsicum into very small pieces. chop the onion green chillies tomatoes.Peel the chilies length wise.
2. Put everything inside the cooker along with moong dhal .Add four cups of water, turmeric powder and salt .Stir everything nicely.
3. Close the cooker keep it in the stove. cook for 3 whistles in a medium flame.
4. After the pressure got released,Open and Check for the consistency of the Pachadi.
5. Heat oil in a seperate pan,add Feenal seeds.After it gets spluttered add the curry leaves and pour th pachadi for seasoning.
7. Garnish using corriondar leaves and serve hot.This goes well with dosa,idli.
5. Heat oil in a seperate pan,add Feenal seeds.After it gets spluttered add the curry leaves and pour th pachadi for seasoning.
7. Garnish using corriondar leaves and serve hot.This goes well with dosa,idli.
August 4, 2010
Butter Panner
Butter Paneer (lovingly known as Panir Makhani) is not only a very well known dish, but is absolutely scrumptious and can have you salivating just by thinking about it. Try out this recipe in all it’s rich glory, or if you prefer a healthier version, you can use some of our fat and calorie fighting tips. Enjoy!
Ingredients:
Paneer – 14oz (approx. 1/2 kg)
Oil – 2 tsp.
Butter – 4 tbsp (50 gm)
Garlic Paste & Ginger Paste: 1.5 tsp each
Crushed Tomatoes – 1 cup
Paprika or Kashmiri Mirch – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Coriander Powder – 1 tsp
Garam Masala – 1 tsp
Salt – to taste
Heavy Whipping Cream – 1/2 cup
Water – 1 cup or to taste
Sugar (optional) – 1 tsp or to taste
Cilantro – to garnish
Method:
1. Cut panir to desired shape.
2. Heat a pan and add Oil and then Butter.
3. Once hot, add Ginger and Garlic paste & saute for 2 min.
4. Add in the Crushed Tomato.
5. Add the dry spices – Coriander Powder, Garam Masala, Paprika, Red Chili Powder and the Salt.
6. Mix and cook till oil separates.
7. Add Paneer and mix gently.
8. Pour 1 cup water and simmer for 5 mins.
9. Lower heat and add Cream.
10. Allow it to come to another boil.
11. Add Sugar and mix well.
12. Garnish with Cilantro and serve hot.
Brinjal Avial
Ingredients:
Brinjal-4
Potato-1
Tomato-1
Onion-1
For grinding:
Coconut-4 table spoons
Fennel seeds-1 teaspoon
Cashewnut-5/pottukadalai-1 table spoon/Kas kas-1/2 tsp
Red chillies-5
For seasoning:
Fennel seeds-1 teaspoon
cinamon-a small piece
Clove-2
Curry leaf-little
Preparation:
1. Grind the items given in"For grinding" to a smooth paste.
2. Cut the brinjal and potato into small pieces.Chop the onions and tomato.
3. Heat 2 tsp of oil.Add the items given in "For seasoning".After they pop out,Put the onions and tomatoes first and sauté for 2 minutes.
4. Then add the brinjal and potato pieces sauté until the raw smell goes.
5. Add 2 to 3 cups of water with a pinch of turmeric powdera and salt.
6. Close using a lid and cook until the potatoes are done.It takes about 5-8 mins.
7. Now add the grinded masala prepared and put the heat in medium ad make them boil until you get a desired consistency.If you need think or watery its upto your comfort level.
8. Switch off the stove and garnish with coriander leaves.Serve hot.It goes weell with dosa,idly,adai.
Brinjal-4
Potato-1
Tomato-1
Onion-1
For grinding:
Coconut-4 table spoons
Fennel seeds-1 teaspoon
Cashewnut-5/pottukadalai-1 table spoon/Kas kas-1/2 tsp
Red chillies-5
For seasoning:
Fennel seeds-1 teaspoon
cinamon-a small piece
Clove-2
Curry leaf-little
Preparation:
1. Grind the items given in"For grinding" to a smooth paste.
2. Cut the brinjal and potato into small pieces.Chop the onions and tomato.
3. Heat 2 tsp of oil.Add the items given in "For seasoning".After they pop out,Put the onions and tomatoes first and sauté for 2 minutes.
4. Then add the brinjal and potato pieces sauté until the raw smell goes.
5. Add 2 to 3 cups of water with a pinch of turmeric powdera and salt.
6. Close using a lid and cook until the potatoes are done.It takes about 5-8 mins.
7. Now add the grinded masala prepared and put the heat in medium ad make them boil until you get a desired consistency.If you need think or watery its upto your comfort level.
8. Switch off the stove and garnish with coriander leaves.Serve hot.It goes weell with dosa,idly,adai.
Pachadi
Ingredients:
Moong dhal-1 cup(2 handfulls)
Brinjal-4
Potato-1
Big onion-1
Tomato-1
Green chillies-7(cut lengthwise)
Tamarind-a very small piece
Mustard-1 tsp
Urad dal-1 tsp
Red chillie-2
Curry Leaves-little
Coriander-1/4 cup
Preparation:
1. Cut brinjal, potato into very small pieces. chop the onion green chillies tomatoes.Peel the chilies length wise.
2. Put everything inside the cooker along with moong dhal .Add four cups of water, turmeric powder and salt .stir everything nicely.
3. Close the cooker keep it in the stove. cook for 3 whistles in a medium flame.
4. Dissolve the tamarind in a small quantity of water and squeeze the pulpand make ready the tamarind extract.
5. Check for the consistency of the Pachadi after adding tamarind; if you find it thicker add water of required quantity.
6. Heat oil in a seperate pan,add mustard,urad dal.After it gets spluttered add the curry leaves and pour th pachadi for seasoning.
7. Garnish using corriondar leaves and serve hot.This goes well with dosa,idli,adai,idiyappam,upma.
Moong dhal-1 cup(2 handfulls)
Brinjal-4
Potato-1
Big onion-1
Tomato-1
Green chillies-7(cut lengthwise)
Tamarind-a very small piece
Mustard-1 tsp
Urad dal-1 tsp
Red chillie-2
Curry Leaves-little
Coriander-1/4 cup
Preparation:
1. Cut brinjal, potato into very small pieces. chop the onion green chillies tomatoes.Peel the chilies length wise.
2. Put everything inside the cooker along with moong dhal .Add four cups of water, turmeric powder and salt .stir everything nicely.
3. Close the cooker keep it in the stove. cook for 3 whistles in a medium flame.
4. Dissolve the tamarind in a small quantity of water and squeeze the pulpand make ready the tamarind extract.
5. Check for the consistency of the Pachadi after adding tamarind; if you find it thicker add water of required quantity.
6. Heat oil in a seperate pan,add mustard,urad dal.After it gets spluttered add the curry leaves and pour th pachadi for seasoning.
7. Garnish using corriondar leaves and serve hot.This goes well with dosa,idli,adai,idiyappam,upma.
Kosmalli
Ingredients:
Brinjal-5
small Onion-10
Tomato-1(small)
Green chillies-8(Split lengthwise)
Tamarind-1/4 tsp
Mustard seeds-1 tsp
Urad Dal-1 tsp
Curry Leaves-Little
Corriondar Leaves-1 cup
Salt-Required
Water-4 Cups
Preparation:
1. Pressure cook the brinjal as whole using enough water and salt.
2. After the pressure got released drain the water and remove the brinjal.Peel the skin and smash the brinjal by adding 1 cup of water and set aside.
3. In 4 cups of water soak the tamarind for 10 mins.squeeze the pulp and in the tamarind extract add required salt,Smashed brinjal(aldready prepared).
4. Heat 1 tsp of oil,add mustard seeds,urad dal.After it gets spluttered add the curry leaves.
5.Now add the onions,green chillies and saute for a while until the onions get transparent state.Add the tomatoes,fry for a minute until it gets smashed out.
6. Pour the brinjal smash mixed water into the pan. When the mixture starts boiling switch off the stove. It need not boil too much.
7. Before serving add the coriander leaves.
8. It goes well with dosa,idly.
Brinjal-5
small Onion-10
Tomato-1(small)
Green chillies-8(Split lengthwise)
Tamarind-1/4 tsp
Mustard seeds-1 tsp
Urad Dal-1 tsp
Curry Leaves-Little
Corriondar Leaves-1 cup
Salt-Required
Water-4 Cups
Preparation:
1. Pressure cook the brinjal as whole using enough water and salt.
2. After the pressure got released drain the water and remove the brinjal.Peel the skin and smash the brinjal by adding 1 cup of water and set aside.
3. In 4 cups of water soak the tamarind for 10 mins.squeeze the pulp and in the tamarind extract add required salt,Smashed brinjal(aldready prepared).
4. Heat 1 tsp of oil,add mustard seeds,urad dal.After it gets spluttered add the curry leaves.
5.Now add the onions,green chillies and saute for a while until the onions get transparent state.Add the tomatoes,fry for a minute until it gets smashed out.
6. Pour the brinjal smash mixed water into the pan. When the mixture starts boiling switch off the stove. It need not boil too much.
7. Before serving add the coriander leaves.
8. It goes well with dosa,idly.
Vegetable Kuruma
Vegetable Korma is a very mild yet flavorful Mughlai dish. Korma is traditionally meat or vegetables cooked with onions in a creamy yogurt sauce.
Ingredients:
Oil – 2 tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 1 tsp
Red Chili Powder – to taste
Milk – 2 cups
Yogurt – 1/2 cup
Paneer – 15 cubes
Tomato – 1 large
Carrots – 2 (approx 1 cup), cubed
Cauliflower – 2 cups, cut to bite size florets
Potatoes – 2 medium
Green Peas – 1 cup
Green Beans – 1 cup, cut to 1 inch pieces
Cilantro Leaves – 1/2 cup, finely chopped
Water – approx 2 cups
For grinding:
Bay Leaf – 1
Cinnamon Stick – 1 inch piece
Green Cardamom – 3
Whole Cloves – 7
White (or Black) Peppercorns – 1/4 tsp
Broken Cashews – 1/4 cup
Onions – 2 medium, finely chopped
Green Chilies – to taste, finely chopped
Salt – to taste
Garlic – 2 Tbsp, finely chopped
Turmeric Powder – 1/2 tsp
Ginger – 2 Tbsp, finely chopped
Preparation:
1. In 1 tsp of oil add Bay Leaf, Cinnamon Stick, Green Cardamom, Whole Cloves and Peppercorns. Roast for few seconds.
2. Add 1/4 cup Cashew pieces and roast until golden.
3. Add Onions, Turmeric Powder and a little Salt. Mix, cover and cook for 3 minutes, stirring in between.
4. In between add Cauliflower, Green Peas,green beans, Carrots, a little Salt, 2 cups water for 2 minutes in a seperate pan.Add cubed potatoes and boil along with veggies for about 2 mins(check whether the veggies are 3/4 done).place the pan aside.
5. Add Ginger, Green Chilies and Garlic to the Onions(which is cookin in the other pan aldready) and cook for 2-3 additional minutes or until golden brown. Turn off stove and allow mixture to cool.
6. Grind cooled Onion mixture into a fine paste with approx 1/4 cup water (or more if necessary).
7. Return onion paste back to pan and fry for about 2 seconds. Stir continuously. Now add in Cumin Powder, Coriander Powder and Red Chili Powder. Add 1/4 cup water to help the dry spices mix well.
8. Add cubed Paneer and mix. Add Tomatoes, stir and cook for 1-2 minutes. Add Evaporated Milk and mix.
9. Reduce heat to low and add beaten yogurt slowly while mixing. Allow mixture to come to a boil.
10. Add cooked vegetables which in the other pan. Mix well. Add additional water to get consistency. Cook for 5 minutes.
11. Garnish with cilantro leaves and serve hot.It goes well with chappathi,Parotta.
Ingredients:
Oil – 2 tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 1 tsp
Red Chili Powder – to taste
Milk – 2 cups
Yogurt – 1/2 cup
Paneer – 15 cubes
Tomato – 1 large
Carrots – 2 (approx 1 cup), cubed
Cauliflower – 2 cups, cut to bite size florets
Potatoes – 2 medium
Green Peas – 1 cup
Green Beans – 1 cup, cut to 1 inch pieces
Cilantro Leaves – 1/2 cup, finely chopped
Water – approx 2 cups
For grinding:
Bay Leaf – 1
Cinnamon Stick – 1 inch piece
Green Cardamom – 3
Whole Cloves – 7
White (or Black) Peppercorns – 1/4 tsp
Broken Cashews – 1/4 cup
Onions – 2 medium, finely chopped
Green Chilies – to taste, finely chopped
Salt – to taste
Garlic – 2 Tbsp, finely chopped
Turmeric Powder – 1/2 tsp
Ginger – 2 Tbsp, finely chopped
Preparation:
1. In 1 tsp of oil add Bay Leaf, Cinnamon Stick, Green Cardamom, Whole Cloves and Peppercorns. Roast for few seconds.
2. Add 1/4 cup Cashew pieces and roast until golden.
3. Add Onions, Turmeric Powder and a little Salt. Mix, cover and cook for 3 minutes, stirring in between.
4. In between add Cauliflower, Green Peas,green beans, Carrots, a little Salt, 2 cups water for 2 minutes in a seperate pan.Add cubed potatoes and boil along with veggies for about 2 mins(check whether the veggies are 3/4 done).place the pan aside.
5. Add Ginger, Green Chilies and Garlic to the Onions(which is cookin in the other pan aldready) and cook for 2-3 additional minutes or until golden brown. Turn off stove and allow mixture to cool.
6. Grind cooled Onion mixture into a fine paste with approx 1/4 cup water (or more if necessary).
7. Return onion paste back to pan and fry for about 2 seconds. Stir continuously. Now add in Cumin Powder, Coriander Powder and Red Chili Powder. Add 1/4 cup water to help the dry spices mix well.
8. Add cubed Paneer and mix. Add Tomatoes, stir and cook for 1-2 minutes. Add Evaporated Milk and mix.
9. Reduce heat to low and add beaten yogurt slowly while mixing. Allow mixture to come to a boil.
10. Add cooked vegetables which in the other pan. Mix well. Add additional water to get consistency. Cook for 5 minutes.
11. Garnish with cilantro leaves and serve hot.It goes well with chappathi,Parotta.